Archive | 2016

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Contents Harvest 2016

Photo by Ariel Fried

 FEATURES

The Making of Milkweed Soup

Staying Sane While Feeding Little People

Photo by Mary Oswald

RECIPES

Marinated Carrot Salad
Bison Pot Roast
Caramelized Beets and Onions
Sausage and Potato Soup

DEPARTMENTS

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
A Nostalgic Collection of the Best School Lunch Recipes
Elevating the Sandwich
Fun and Funky Fine Dining
Fresh Doughnuts Daily

IN SEASON

EDIBLE INSPIRATION
Four Dudes Gardening

EAT LOCAL GUIDE

ADVERTISER DIRECTORY

THE LAST BITE
Award Winner

 

 

 

 

 

 

 

 

ON THE COVER
Even though carrots are one of the most widely used vegetables, different preparation methods often provoke polarized reactions. Some people love raw carrots but dislike cooked carrots and vice versa. Others love them in all forms, including juice and in cake, although the love of carrot cake may have more to do with cream cheese icing than the carrots themselves. No matter which way you prefer them, this is a great time of the year to enjoy carrots fresh from the field.
Photo by Mary Oswald

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Contents Summer 2016

Photo by Alison Bickel

FEATURES

CELEBRATING “RURAL VITALITY”

ELEVATING VILLAGE FOOD CULTURE ONE PLATE AT A TIME

ON THE PLATE

RECIPES

Photo by Mary Oswald

Fresh Fruit Popsicles

Smoked Vegetables

Freezer Corn

Dried Corn

In a Pickle Quick Pickles

DEPARTMENTS

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
Not Just a Meat Shop
Classic Urban Eatery Bistro
A Glass of Produce
Farm-to-Cone Ice Cream Shop

IN SEASON

EDIBLE DIY
Even Kids Can Do It!

EDIBLE INSPIRATION
The Secret Garden: Determination Pays Off

ADVERTISER DIRECTORY

EAT LOCAL GUIDE
Inclusion by Invitation Only

THE LAST BITE
An Extra Serving

FARMERS MARKETS


Photo by Linda Gentry

ON THE COVER

Native to North America, aronia berries, commonly referred to as chokeberries, are drought, pest and disease resistant. The fruit, which grows on a bushy plant, is rich in antioxidants and has been hailed as a superfood. Tart when eaten raw, it can be used in both sweet and savory dishes or found in a variety of products such as salsa, jelly, syrups and even a chili starter.

 

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Spring

In Season Spring 2016

 

FRUITSBoysenberries
Cherries
Raspberries
Strawberries

HERBS & GREENS
Arugula
Chard
Collard Greens
Garlic: Scapes & Green Garlic
Herbs: Various
Kale
Lettuce: Various
Microgreens
Mustard Greens
Spinach

MEAT & DAIRY

Beef
Bison
Cheese: Artisan & Farmstead
Chicken
Eggs
Lamb
Milk
Pork

OTHER

Breads & Pastries
Granola & Grains
Honey, Jams & Jelly
Jerky

VEGETABLES

Asparagus
Broccoli
Cabbage
Carrots
Cucumbers
Morel Mushrooms
Parsnips
Peas: Shell, Snow & Sugar Snap
Peas: Shoots & Tendrils
Potatoes: Early Red
Radishes
Rhubarb
Tomatoes
Zucchini Blossoms

 

 

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Pea Salad made with mayonaise.  Photo by Trisha Hughes

Mayonnaise

Pea Salad made with mayonnaise. Photo by Trisha Hughes

Yield: 1 pint

1 egg
1¼ cups light olive oil, divided
½ teaspoon mustard powder
½ teaspoon salt
Juice of 1 lemon

Bring ingredients to room temperature. Place egg, ¼ cup of olive oil, mustard powder and salt in a mixing bowl, blender or food processor. Mix thoroughly.

With the food processor or blender running, slowly drizzle in the remaining cup of olive oil until mixture is thick and resembles mayonnaise (emulsifies).

After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Store in tightly closed jar in refrigerator for up to 2 weeks.

—Recipe from Whole30.com

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Photo by Trisha Hughes

Pea Salad

Photo by Trisha Hughes

Yield: 8 servings

2 pounds fresh peas, shucked and rinsed
½ cup sharp cheddar cheese, shredded or finely diced
½ cup mozzarella, shredded or finely diced
1 cup chopped red onion
1 cup homemade mayonnaise (see recipe)
⅓ cup bacon, cooked and chopped (optional)
Salt and pepper to taste

Combine ingredients, stir gently and cover. Refrigerate for 3 to 4 hours before serving.

Recipe developed for Edible Omaha by Julie Kolpin

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Contents Spring 2016

FEATURES

              Growing Within

               Returning to Roots

 

RECIPES

Creamed Spring Peas
Pea Salad
Mayonnaise
Creamy Buttermilk Dressing
Balsamic Vinaigrette
Smoky Strawberry Vinaigrette
Macarons

ON THE COVER:
Fresh eggs are only one benefit of raising chickens. According to Angie Arms, her life feels simpler, the family spends more time outdoors and she is closer to her children since they began raising chickens in their suburban backyard. Photo by Alison Bickel.

DEPARTMENTS

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
Small Batch, Handmade and Hand Wrapped
Coolest Place in Town
Simple Food with a Twist
Farm-to-Table Café

IN SEASON

FROM THE LAND
Learning to Forage Slowness

EAT LOCAL GUIDE

FARMERS MARKETS

ADVERTISER DIRECTORY

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Photo by Trisha Hughes

Balsamic Vinaigrette

Photo by Trisha Hughes

Yield: ¼ cup or 2 servings

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon dark brown sugar
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon cracked black pepper

Add ingredients into jar or small bowl and whisk to combine. Refrigerate up to 3 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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Photos courtesy of Local Ice Creamery

Coolest Place in Town

Photos courtesy of Local Ice Creamery

Local Ice Creamery

The Local Ice Creamery or LIC is located next door to Daddy’s Neighborhood Fresh Market in Benson and is the only ice cream shop in the neighborhood. Lawrence Butler, owner of both Daddy’s and LIC, says that the new store is an extension of Daddy’s, a grocery store that sells items that are 95% locally sourced. “I want to keep the dollars in this community and support our local farmers and communities,” says Lawrence.

Lawrence’s goal is to promote local farmers, encourage healthier eating and offer customers fresh products. He meets most of the farmers he buys from at various farmers markets but is focused on ice cream—serving it to enjoy on-site and having packages to take home. Lawrence is excited to offer the community the chance to enjoy homemade ice cream without having to travel to get it.

Lawrence explains, “What the farmers make is superior to anything else out there. We want to promote local farmers who make ice cream, including Orchard Hill Creamery and WW Homestead Dairy.” Orchard Hill Creamery does not use stabilizers, which makes it a great product for those with lactose intolerance as it’s a … Read More

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Photo by Janelle Shank

Creamy Buttermilk Dressing

Photo by Janelle Shank

Yield: ¼ cup or 2 servings

2 tablespoons buttermilk
1 tablespoon mayonnaise (see recipe)
1–3 teaspoons minced spring herbs (dill, chives, parsley, thyme)
¼ teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste

Whisk together the buttermilk and mayonnaise until smooth. Gently whisk in herbs and spices until combined. Refrigerate until serving. Dressing will keep in refrigerator for up to 3 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

 

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Photo by Trisha Hughes

Smoky Strawberry Vinaigrette

 

Photo by Trisha Hughes

Yield: ½ cup or 4 servings

2 cups fresh strawberries, rinsed and hulled
2 tablespoons lemon juice
2 tablespoons smoked balsamic vinegar
3 tablespoons extra-virgin olive oil

Combine ingredients in a food processor or blender; blend for 1 minute. Serve immediately over spring greens. Store leftovers in the refrigerator, covered, up to 3 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

 

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