Archive | 2014

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CONTENTS HARVEST 2014

 

ON THE COVER

Did you know Pilgrims and early settlers made their pumpkin pie by hollowing out a pumpkin, filling the shell with milk, honey and spices and baking it? To cook a sweet dish, look for sugar pie or New England pie pumpkins, which tend to be more solid and smaller than pumpkins bred for jack-o’-lanterns, which have a bigger seed cavity, longer stems and thinner walls for easier carving.
Photo by Alison Bickel

DEPARTMENTS

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
Farnam House Brewing Company
Brewing Up in Blackstone

IN SEASON

ON THE PLATE
Roasted Chicken with Caribbean Rub
Warm Cabbage and Fennel Slaw
Roasted Squash Soup
Deconstructed Apple-Peanut Butter Crisp

EDIBLE READS

EDIBLE HISTORY
The Politics of Plants

EDIBLE INSPIRATION
Aquaponics in the Classroom

EDIBLE EDUCATION
Learning Cultivation and Cultivating Learning

EAT LOCAL GUIDE

THE LAST BITE
Repurpose that Pumpkin

FEATURES

BUILDING THE SOIL OF A RESTORATIVE ECONOMY

HOLIDAY GIFT GUIDE

Photo by Ariel Fried

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hoto by Janelle Shank

On the Plate…

Deconstructed Apple-Peanut Butter Crisp

hoto by Janelle Shank

Yield: 2 servings

1 crisp apple
3 tablespoons butter
2 tablespoons peanut butter
2 tablespoons honey
½ to 1 teaspoon cinnamon
¼ cup rolled oats
Pinch salt

Wash and dry apple; core, quarter and slice into ¼-inch-thick pieces. Set aside.

In cast iron or other heavy skillet, melt butter, peanut butter and honey over low heat, stirring to combine. Once completely melted and combined, add apples and stir to coat each piece. Add cinnamon, oats and salt. Mix together. Cover, increase heat to medium-low, stirring frequently. Cook for 5 minutes or until apples are cooked through. Remove from heat, stir and serve warm, by itself or over ice cream.

Alternative:
Increase honey by 1 tablespoon and replace peanut butter with 2 tablespoons maple syrup. Follow recipe instructions above.

—Recipe developed for Edible Omaha
by Julie Kolpin and Mary Oswald

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soup

On the Plate..

Roasted Squash Soup with Crispy Basil

Photo by Mary Oswald

Yield: 6 servings

1 medium butternut squash (3–4 pounds)
1 medium yellow onion, peeled and quartered
4 cloves garlic
½ cup plus 1 tablespoon extra-virgin olive oil
Salt and pepper to taste
4 cups chicken or vegetable stock
12 large basil leaves

Preheat oven to 425°.

Peel squash, halve, scoop out and discard seeds. Cube squash into 2-inch-thick pieces. Add squash, onion and garlic to a shallow roasting pan. Drizzle with ½ cup olive oil and sprinkle with salt and pepper. Roast for 50 to 60 minutes or until tender. Remove from oven and reduce heat to 325°.

Place squash, onion and garlic into a large stockpot over medium-high heat. Add 2 cups stock and bring to low boil. Reduce heat to simmer. Blend with immersion blender in pot, or carefully pour into blender in batches to purée and then return to pot. Add remaining stock, stir and simmer 10 to 15 minutes.

While the soup is simmering, gently rinse basil and pat with paper towels to dry completely. Place flat on a baking sheet lined with foil and sprinkle with 1 tablespoon olive oil and salt. Bake 5 to … Read More

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chickenslaw

On the Plate

Roasted Chicken with Caribbean Rub

Photo by Mary Oswald

Yield: 6 servings

¼ cup fresh onion, minced
2 cloves fresh garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup unsalted butter, softened
3 to 4 pound whole chicken

Preheat oven to 350°.

Mix onion, garlic, herbs, cumin, salt and pepper in a small bowl, add 2 tablespoons softened butter and stir to combine. Pull skin up from the chicken and rub the mixture onto the meat before placing skin back over the rub. Smear remaining butter onto the outside skin of the chicken. Roast for 20 minutes per pound and until a meat thermometer reads 180°. Remove from oven, cover with foil and let rest for 15 minutes before serving. Goes great with Warm Cabbage and Fennel Slaw.

­Recipe developed for Edible Omaha
by Julie Kolpin and Mary Oswald

Warm Cabbage and Fennel Slaw

Yield: 4 servings

¼ cup extra-virgin olive oil
2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 medium fennel bulbs, washed, cored and thinly sliced
1 medium white onion, thinly sliced
Salt and … Read More

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FarnamHouse2

Spilling the Beans

Farnam House Brewing Company

A European Twist on Beer and Food

Although Omaha’s historic Blackstone district has been reborn in the past several months, the area’s newest brewery and gastro pub pays homage to South Omaha’s immigrant history and beers of yesteryear. Farnam House Brewing Company opened in late June and serves specialized European beers that won’t be found at any other neighborhood pub. Farnam House proudly serves traditional Polish and Czech dishes, like homemade pierogi and kielbasa, which complement their Eastern European beers.

The craft beer community has certainly taken off in recent years, with several new local microbreweries to prove it. But what you’ll find at Farnam House is different from anywhere else. They offer up to six specialized, continental European beers, which are brewed on-site in the basement. Farnam House beers include grisette, IPA, grätzer, stout and lagers, as well as seasonal brews such as sour and wild yeast beers. All are unfiltered.

The atmosphere at Farnam House is best described as fun and intriguing. Upon arrival, you can imagine yourself relaxing there for hours with good friends and specialty beer in hand. Co-owner Phil Doerr and his wife describe the decor as “Farmhouse Punk”—a cross between … Read More

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Archetype2

Spilling the Beans..

Brewing Up in Blackstone

Archetype Coffee

There’s a part of the coffee industry that the average drinker may not know according to Isaiah Sheese, owner of the Blackstone district’s Archetype Coffee—the competitive world of latte art contests and barista championships. These competitions inspired Isaiah to open his own specialty coffee shop.

Brewing in the coffee industry for nearly a decade, Isaiah has worked in a variety of roles and many locations. He’s worked as a barista and a coffee wholesaler. He moved to Omaha from Milwaukee, Wisconsin, and prior to that, he lived in Tulsa, Oklahoma. He’s traveled to some of the world’s coffee bean meccas, including Columbia and El Salvador.

Opening a coffee shop in a city that’s not your hometown brings its own sets of challenges. But that didn’t stop Isaiah. He knew his time was now, and Omaha’s revitalized Blackstone district was just the place. Archetype Coffee is located in the former Sullivan’s Bar site. A lot of work was done to get the shop where it is today—a modern, simplistic location that pays tribute to the history of the area with small, understated touches.

“I want to keep our coffee menu as simple as possible,” Isaiah … Read More

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French-Comfort-Cover-02

Edible Reads

In a Nutshell: Cooking and Baking with Nuts and Seeds
By Cara Tannenbaum and Andrea Tutunjian
W.W. Norton, Aug. 2014, $29.95

As the chill in the air reminds us of celebrating the abundance of the fall, seasonal eaters will delight in the pages of this cookbook, where authors have squirreled away among recipes a feast of 16 nut and seed profiles with fascinating detail, the nutritional facts of these powerhouses (rich in vitamins and minerals) and how each is harvested. Descriptions range from ancient culinary lore and histories of harvest and cultivation to “modern culinary flair”—almonds planted by California pioneers, coconut water’s health-food status, peanuts’ pre-Columbian origins and their introduction at the 1893 Chicago Exhibition, the Stone Age heritage of pine nuts and the Texas and Georgia pecan. Alongside recipes, readers will discover the stuff of symbols, legends of the gods and mythology of the Pueblo, Aztec, Navajo and Hopi. How poppies are known as the “flower of joy” not just for their cheerful blooms but for the plant’s opiate potential, while sesame seeds are known for good luck and giving access to Ali Baba’s mythical cave à la the magical incantation “Open Sesame.” And how locally growing sunflowers may … Read More

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Andrea Wulf, author of Founding Gardeners, was impressed with the way the men used nature and the wilderness as something that knitted the nation together; that provided that transcendent feeling of nationhood.

Edible History

Author Andrea Wulf stumbled upon the founding gardeners during research for her earlier book, The Brother Gardeners.

The Politics of Plants

The Founding Gardeners

By Cheril Lee

“I would love to say it was a purposeful endeavor,” admits historian Andrea Wulf, “but I stumbled over it when I did my previous book, The Brother Gardeners, about the British obsession with gardens, but also a lot about the garden revolution in the 18th century.” According to Andrea it was through American farmer and plant collector John Bartram, one of the book’s main protagonists, that she came across the founding gardeners.

While studying up on Bartram, Andrea discovered he had started transporting American seeds from Philadelphia to London in the 1730s, completely changing the English landscape. Bartram was also a close friend of Benjamin Franklin, with whom he exchanged plants and founded the American Philosophical Society.

Andrea Wulf, author of Founding Gardeners, was impressed with the way the men used nature and the wilderness as something that knitted the nation together; that provided that transcendent feeling of nationhood.

Andrea hadn’t thought of Franklin as someone who was interested in plants until her research led her to find out he was in … Read More

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Lexicon

Food for Thought

As the local voice for local food, there are many things we are proud of, and this fall, through our association with Edible Communities, there are two more (big ones!) to add to the list.

Edible Omaha was selected from among hundreds of national applicants to curate the Lexicon of Sustainability’s Pop-Up Art Shows in the Greater Omaha and Lincoln metropolitan areas. The Lexicon project is based on a simple premise: People can’t be expected to live more sustainable lives if they don’t know the most basic terms and principles that define sustainability. By illuminating the words, the art educates and engages people to have a dialogue about where their responsibility begins for creating a healthier, safer food system in America. These events are designed to empower people by giving them the tools to understand that change is possible when they pay closer attention to what they buy and how they eat.

At the same time, based on story pitches from Edible Omaha, our community was selected as one of 13 locations across America to be featured in a new PBS television show. The new show, a re-launch of the classic series The Victory Garden, will be created and narrated … Read More

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