Archive | 2013

Photo by Mike Brownlee

GROWING AND LEARNING

Instructor Jasmyn Thompson works with Brilynne Smith and
Tia Ford of the Solomon Girls Center in a raised garden bed located on
asphalt at the north Omaha Heartland Family Service location. (Photo
courtesy of the Solomon Center.)

Teamwork and Education Provide Fish and Produce

By Mike Brownlee

The youth garden at the Heartland Family Service Solomon Girls Center is grown on asphalt, but its produce is fresh, providing food and education to the at-risk girls in the program.

At the north Omaha center, youngsters ages 5 to 18 work in raised plots behind the building on 30th Street, or inside using an aquaponics method that uses fish to feed plants.

The Solomon Center’s staff teaches the girls about what they should eat and how to grow it, incorporating the garden into both the sustainability and nutrition curriculums. “It’s growing food, but it’s also learning,” says Tammy Green, director. “We do nutritional education, and show the girls what a healthy plate should look like.”

Most of the Solomon Center students live in poverty. Their families bring in less than $30,000 yearly. The center provides enjoyable after-school learning opportunities for 80 girls, and serves as many as 150 girls during the summer. … Read More

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Radish3

RADISHES

Photo by Janelle Shank

A Novice Approach to Growing, Cooking and Understanding These Hot Little Roots

By Theresa Farrage

If you’re a novice gardener who often relies on grocery stores, farmers markets and community co-ops to get your weekly vegetable and fruit fix, why not start your own garden in 2013? It’s not only economical—it’s also relaxing and enjoyable to become one with Mother Nature. If you aren’t sure where to begin, let this article be your guide for growing one of the easiest vegetables out there: radishes.

HOW TO GROW

A gardener from a very early age, Barbara Stuckey tends to her seedlings in the greenhouse at Iowa Western Community College as she shares her tips for growing radishes.
Photo by Theresa Farrage

According to Barbara Stuckey, associate professor and program chair for Iowa Western Community College’s Turf & Landscape Management Program, there are a few things you should know and implement before you begin unearthing your radish garden. They include:

• Choose a sunny location—one that receives at least six to eight hours of direct sunlight in the summer.

• Be aware of deciduous tress that let light in during the winter, but will grow leaves to shade … Read More

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Photo by Janelle Shank

ROASTED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from Epicurious.com.

ROASTED RADISHES

Ingredients

  • Serving: 4 side-dish servings
  • 20 medium radishes, washed and quartered
  • 1–2 tablespoons olive oil
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 450°.
  2. Grease a 9x13-inch baking sheet with olive oil or butter.
  3. In medium bowl, stir together radishes and olive oil until radishes are coated. Pour onto prepared baking sheet; sprinkle lightly with salt. Roast in oven, stirring occasionally, about 18 minutes or until fork pierces a radish easily. Add an additional pinch of kosher salt, if desired. Move radishes to serving bowl and set aside; keep warm.
  4. Preheat small skillet over medium-high heat. Add butter and a pinch of kosher salt, and cook until butter browns, about 3 minutes. Swirl skillet frequently to prevent burning. Remove skillet from heat; cool for 1 minute and stir in fresh lemon juice. Note: If you add the lemon juice too soon, the butter will spatter.
  5. Pour brown butter over radishes and stir to coat. Serve immediately.
http://edibleomaha.com/recipes/roasted-radishes/

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Photo by Janelle Shank

PICKLED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from GardenTherapy.ca/pickled-radishes/

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Ingredients

  • Serving: 6
  • 2 clean canning jars with lids
  • 20 radishes, rinsed and very thinly sliced
  • 2 whole peeled garlic cloves
  • ¾ cup water
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons sea salt
  • 3 tablespoons honey

Instructions

  1. Add radishes and 1 clove of garlic to canning jars until packed tightly. Set aside.
  2. In small saucepan over medium heat, stir together water, vinegar, salt and honey until everything is dissolved.
  3. Pour hot liquid in jars until contents are covered. Cool completely and close tightly with lids; place jars in refrigerator.
  4. The radishes are ready to eat after 24 hours, and can be stored in the refrigerator for up to 3 weeks.
http://edibleomaha.com/recipes/pickled-radishes/

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SEEDS OF TODAY = SEEDS FOR TOMMORROW

 

Photo courtesy of Omaha Public Library

Common Soil Seed Library

By Emily Brocker

Are you a gardener who’s interested in trying out a new fruit, vegetable or herb this year? Or have you fondly looked back on a past year’s tasty tomato crop or perfect patch of pumpkins and wished you could replicate that same success? Did you know that seeds that come from open-pollinated plants can be saved from one year to the next? And the seedlings will be exactly like their parents.

The Omaha Public Library has just the solution for you: seed saving. New this year, the Benson branch of the Omaha Public Library has a seed library called Common Soil.

The Common Soil Seed Library is a place where gardeners of all experience levels can check out seeds to grow. In turn, those same gardeners share resulting seeds with the library for others to enjoy well into the future. Seed packets that you can check out are housed in an old card catalog. Th e library houses a variety of vegetables, fruits and herbs. If you can’t make it to Benson, they’ll even send seed packets to other branches for you to pick up.

“It’s … Read More

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Photo by Sarah Kay Bryan

GOT GOATS?

 

Photo by Sarah Kay Bryan

Evolution of a Cheese Maker

Charuth Van Beuzekom stands in a field of Chicory, Birdsfoot Trefoil and Timothy. Her tiny 5-foot 5-inch frame looks comfortable and content among a sea of ivory, brown and charcoal goats nibbling on the pasture grasses at her feet.

Photo by Sarah Kay Bryan

Nearly seven years ago, Charuth set out on a path to own one of only five goat dairies in Nebraska. Hers is one of only two such dairies on the eastern side of the state. She and her husband, Kevin Loth, own Shadow Brook, a 34-acre organic vegetable and flower farm just outside of Lincoln, Nebraska.

Today, Charuth’s goat’s milk dairy, Dutch Girl Creamery, sells seven different types of cheeses, and will christen a new cheese plant on the farm by June.

Charuth and I recently took a ride in her dusty farm truck filled with books on diversifying for a successful business, bags of raw almonds and random tools. She parked the truck, and we sat there on a cool morning discussing the monumental effort it took to free a deer that was caught in a now mangled fence line and how she evolved … Read More

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Photo by Michael Thurber

PRESERVING THE COMMON GOOD

Photo by Michael Thurber

 

By Michael Henry

The National Organic Program (NOP) was created with the passage of the Organic Food Production Act of 1990. The United States Department of Agriculture (USDA) administers the organic program. To ensure organic integrity, nearly 30,000 on-site inspections are conducted every year by certifying agencies to monitor compliance with organic standards. Most of this work is done by independent organic inspectors; however, any person may report suspected violations of NOP regulations.

Evrett Lunquist of Common Good Farm in Raymond, Nebraska, also works away from the farm as an independent organic inspector. Because of a clerical mistake following a private complaint, he now faces a legal battle that could have repercussions throughout the organic food industry. A farmer whose organic certification was revoked in the wake of a USDA investigation is suing Evrett for damages in excess of $7 million.

This case of a farmer bringing suit against an independent organic inspector is believed to be the first of its kind. A loss for Evrett could create a chilling effect, and undermine organic integrity by discouraging others from reporting suspected violations of organic standards.

While the lawsuit names only Evrett personally, it not only … Read More

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BUILDING COMMUNITY THROUGH FOOD AND FELLOWSHIP

inCOMMON’s Park Ave Commons Project Embraces Window Farming

BY THERESA FARRAGE, PHOTOGRAPHY BY ARIEL FRIED

Calvin Smothers is the Park Ave Commons director for inCOMMON, a community-based nonprofi t that unites and strengthens vulnerable neighborhoods by listening, building relationships and empowering residents. Photo by Ariel Fried

 

Whether it happens during a conversation over a hot meal or through community gardening, bringing people together and serving others is at the forefront of inCOMMON’s mission.

inCOMMON is a community-based nonprofi t that unites and strengthens vulnerable neighborhoods by listening, building relationships and empowering residents. It began in 2001 in a small church, and is focused on community, social justice and those who are poor. Since inCOMMON’s founding, it continues to stay focused and committed to the people of Omaha through its many programs and outreach eff orts.

One such effort, window farming, is taking root as part of the new Park Ave Commons project. According to in COMMON’s website, the Park Ave Commons project will play a powerful role in the organization’s fight against poverty by ensuring that low-income and vulnerable individuals and families are given the tools, opportunities and support for life success. Since Park Ave Commons doesn’t currently have … Read More

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FIND A COPY

Pick up your complimentary copy of Edible Omaha—while supplies last—at many locales throughout the greater Omaha area. Here is a list of our distribution partners for our current issue. Listings shown in green are also our advertisers so when you pick up your copy of Edible Omaha, please thank them for making this publication possible. For a complete list of our advertisers, click here for their contact information

Council Bluffs, IA

Dixie Quick’s Magnolia Room
Green Acres Natural Foods Market

Crescent, IA

Garden Grove Eatery
Loess Hills Vineyard & Winery

Glenwood, IA

Keg Creek Brewing Company
Vine Street Cellars

Harlan, IA

Rosmann Family Farms – Farm Sweet Farm

Missouri Valley, IA

Harrison County Welcome Center Farmers Market
Loess Hills Lavender Farm

Ashland, NE

Cellar 426 Winery
Glacial Till Vineyard

Bellevue, NE

Scooter’s Coffeehouse – Capehart Road Location

Blair, NE

Midwest Chiropractic & Nutrition
Scooter’s Coffeehouse
Washington County Bank

Broken Bow, NE

Straight Arrow Bison Ranch

Elmwood, NE

Chisholm Family Farm

Fremont, NE

Alotta Brownies
Blue Bottle Coffeehouse

LaVista, NE

Beansmith Coffee

Lucky Bucket Brewing

Lincoln, NE

Branched Oak Farm
Bread and Cup
Buy Fresh Buy Local NE
Chocolatier Blue
Grateful Greens

Gratitude Bakery
Highnooner’s Deli
Indigo Bridge Books
Le Quartier … Read More

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