Archive | 2015

Clementine-Vanilla Bean Marmalade

Yield: 4-5 pints

2 pounds whole clementines, rinsed and dried
3½ cups sugar
4 cups water, plus more for blanching
Pinch of salt
1 whole vanilla bean, split and scraped
2 tablespoons lemon juice
1 ounce Grand Marnier (optional)

With peels on, slice off and discard the stem ends of each clementine. Cut each fruit into quarters and then slice as thinly as possible.

Place the fruit in a 6- to 8-quart pot and fill with water until fruit is covered. Boil for 5 minutes. Remove from heat and drain.

Return fruit to the pot and add sugar, water, salt and vanilla bean. Bring to a boil over high heat, stirring gently. Skim and discard any foam that rises during the first few minutes of boiling. Cook on medium-high heat, stirring frequently for about 40 minutes or until the liquid has reduced and the remaining liquid forms a gel—this is achieved at 221°. If you don’t have a thermometer, test the marmalade for doneness by chilling a small saucer or spoon in the freezer and then placing a teaspoon of hot marmalade onto the chilled surface. If the preserves still run loosely after 5 minutes, keep cooking. If they are … Read More

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Preserved Lemons

Yield: 1 quart

8 lemons
8 tablespoons kosher salt
1 cup lemon juice
Optional Spices:
1 tablespoon whole fennel seed
1 tablespoon whole coriander
2 dried Thai chilies
1 cinnamon stick
2 fresh bay leaves

Rinse and dry lemons. Cut a cross into the lemons, almost to the base, so that they are in quarters yet still held together at the stem. Pack a tablespoon of salt into each lemon where the incision is made.

Place the salt-stuffed lemons in a sterilized wide-mouth quart Mason jar, packing them tightly with any spices you are using. Pour lemon juice over lemons. If the lemon juice does not completely cover them, add more until they are fully submerged under juice. Screw the lid on the jar and let sit at room temperature for 3 to 4 weeks, gently shaking every few days to help dissolve the salt. When the lemon rind is soft and pliable they are ready for use.

Store in the refrigerator for up to 6 months. The rind can be finely chopped and added to chicken dishes, grain salads or braised greens. The interior flesh can be blended into sauces or salad dressings.

—Recipe by Abigael Birrell

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David Shreffler uses an outdoor propane burner to boil a batch of unfermented beer or wort during a recent afternoon brewing session.

The Revolution Will Be Fermented

A Short History of Home Brewing

Story and Photography by Darian Stout

DeJuan Cribbs, a member of a local brewing club, serves up his velvety-smooth Candy Cane Porter at the Benson Homebrew Fest.

Throw chemistry in a stainless-steel kettle, add some microbiology, drop in a dash of recipe building, stir gently, heat, rest, heat, cool, add yeast and let bubble for a couple of weeks. The result could be either the most delicious beverage your mouth has gotten to guzzle or a laborious dud. Luckily, home-brewing culture is concerned with camaraderie as much as it is with flavor. Brew club members offer open palates and minds to help individual brewers improve their efforts. In the end, the maker is rewarded for his or her lengthy task of creating by winning over a share of taste buds.

Home brewers range from casual to obsessive. David Shreffler, of Team Science Brewing Club, demonstrates how an afternoon of brewing can be as casual as making homemade bread. Instead of a mixer, he stirs grain and water together in a 10-gallon Rubbermaid cooler with a three-foot-long glorified spoon called a “mash paddle.” Instead of an oven, he uses an outdoor burner commonly used for … Read More

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The Last Bite

Whether located in a backyard or a forest, a muffin tin or a green, plastic Incredible Hulk hand, nature will find a way to flourish.

Nature is unbounded. Nature is limitless. No matter the circumstances, nature will find a way to succeed. These truths provide inspiration that many of us should draw from. We must remind ourselves that the difficulties we may face are nothing compared to our own determinations, and that we can triumph through whatever hardship we are presented with. Even a green, plastic Incredible Hulk hand.

Sponsored by Paradigm Gardens, the 2014 Wacky Container Contest inspired contestants to challenge their ideas about where food can be grown. Judges included representatives from the Joslyn Art Museum, No More Empty Pots and Big Muddy Urban Farm. Where will you grow this year?

—By Kelsey Thomas with photos by Brent Lubbert

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2015 Directory of COMMUNITY-SUPPORTED AGRICULTURE

WHAT IS COMMUNITY-SUPPORTED AGRICULTURE?

Joining a community-supported agriculture (CSA) program enables you to form a relationship with the farmer who grows your food. It also allows you direct access to fresh, local produce without having to do the planting, watering, weeding or harvesting. It’s a great way to support our local economy, to try new fruits and vegetables and to gain an understanding of the seasons and what grows in our area.

HOW DO CSA PROGRAMS WORK?

The foundation of a CSA program is the two-way commitment between the member and the farmer. Consumers join CSA programs by purchasing a share of the season’s harvest in advance of the growing season. This commitment provides the farmer with a secure customer base. The farmer then commits to providing members with high-quality produce.

Farmers and members share in the inherent risks of farming—the uncertainty associated with the weather and other unforeseen or uncontrollable circumstances. That can include a bug infestation, for example, which can affect crops and thus the contents of a member’s weekly share. In good seasons, members may receive more produce; in challenging years, they may receive less.

CSA shares may include a mixture of additional products, along with information … Read More

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Food for Thought

As we close one year and start another, we asked our readers to share their favorite local food moment from 2014 and their hopes for 2015. We are excited to share our readers’
success stories and their hopes for continued momentum in the New Year.

Edible Omaha readers’ Top Local Food Moments from 2014:

Newly opened restaurants that source ingredients from local farms; especially Le Bouillon and Modern Love. —Pepito F., Christine H., Brian W., Rosey H. and August T.

“…canning and pickling from my own homegrown produce and herbs, and from locally grown fruit, such as Gravenstein apples from Kimmel Orchard. They are helping to keep this heirloom variety in play and I really appreciate that.” —Sue G.

“Karen B. planting fruit trees in public places so you can pick for free.” —Randi H.

“Moving to Omaha and realizing all the stories behind the wonderful food!” —Dana Z.

Edible Omaha Readers’ Hopes for 2015:

“More restaurants sourcing from local farmers and more support for farmers markets.” —Christine H.

“I just hope that Omahans vote with their dollars instead of the ‘like’ button on Facebook in order to keep these great local places going.” —Kyle T.

“…people learning to appreciate … Read More

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