Archive | 2016

Market-House

Community-Driven Dining

The Market House


Owner Nick Bartholomew describes the Market House as “a Modern American restaurant that utilizes local produce and protein that can be shared and enjoyed.” Executive Chef and Investor Matt Moser and Chef de Cuisine Ben Maides work with Nick on executing that vision every day.

Nick says most of the food used in the restaurant is dropped off by the individual producers. It’s something Nick and his staff take pride in. They change the menu every season and have a release party to celebrate. “Most of the main ingredients in our dishes come from Nebraska and Iowa. We do however do specials like oysters and fish that are flown in from a small producer in the United States. Elevated ingredients become excellent food,” says Nick.

The Market House’s menu is broken up in a rather unique way and consists of snacks, spreads, small plates and large plates. Snack offerings include deviled eggs with salmon roe and country bacon. A roasted-grape spread with ShadowBrook Farm chèvre cheese, grapes pan-roasted with sherry, and local honeycomb served with a half loaf of grilled peasant bread and olive oil is a current option. Spreads are served in stout Mason jars.

Nick … Read More

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squash1

Thoughts on Food for 2016

By Summer Miller | Photo by Ariel Fried

“Whether things were ever simpler than they are now, or better if they were, we can’t know. We do know that people have always found ways to eat and live well, whether boiling water or bread or beans, and that some of our best eating hasn’t been our most foreign or expensive or elaborate, but quite plain and quite familiar. And knowing that is probably the best way to cook and certainly the best way to live.”
Tamar Adler, An Everlasting Meal

We try in the time of New Year’s resolutions to find moments of reflection and set upon a path toward what we want to achieve in the months ahead. Typically, I classify my goals in terms of subjects I’d like to explore, experiences I hope to gain and adjectives I’d like to use to describe my life. Edible Omaha asked that I share a few thoughts on eating, growing and sourcing food in the event that a resolution on your list includes learning more about food, food systems or healthy eating.

Books. It’s always a good idea to know why you eat the way you eat. The following … Read More

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Northern pecan cultivars create smaller nuts with higher oil content than their Southern cousins. This means the nuts, for the most part, can handle a colder climate, although to what degree remains a discovery process.

in with the new

PECANS

A Different Kind of Local Harvest

Story and Photography by Summer Miller

Last week Charlie Willnerd decided not to harvest pecans. Instead the few nuts that linger in the oval pod clusters of four or five will dangle from the trees’ sagging limbs and eventually succumb to the squirrels. Their feast, however, is not Charlie’s famine.

Twin Springs Pecans, based just outside of Bennet, Nebraska, is a small family business and the only single-source commercial pecan growing company in the state. It’s not the typical corn and soybean farm Nebraskans are used to, and for Charlie, that’s kind of the point.

If anything, the six-foot-two-inch farmer is a pragmatist and a calculated risk taker. Right out of college he entered the farm and ranch mortgage division in the insurance industry and that’s where he stayed for more than three decades. It’s also where he first became interested in specialty crops, and more specifically, pecans.

Charlie Willnerd runs Twin Springs Pecans along with his daughter, Sarah Ferdico, and son, Dave Willnerd. Based just outside of Bennet, Nebraska, their small family business is the only single-source commercial pecan growing company in the state.

In 2004 a trip to New Mexico piqued … Read More

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granola-muffins

In Season

I t’s mine, I think–
and the snow seems lighter
on my straw hat.
—Takarai Kikaku, “Winter”

“Snow is white and gray, part and whole, infinitely various yet infinitely repetitious, soft and hard, frozen and melting, a creaking underfoot and a soundlessness. But first of all it is the reversion of many into one. It is substance, almost the idea of substance, that turns grass, driveway, hayfield, old garden, log pile, Saab, watering trough, collapsed barn, and stonewall into the one white.”
—Donald Hall, Seasons at Eagle Pond

LOCAL GREENHOUSE PRODUCE
Cucumbers
Herbs: Various
Microgreens
TomatoesSTORAGE PRODUCE
Beets
Cabbage
Carrots
Kohlrabi
Onions
Parsnips
Potatoes
Pumpkins
Rutabaga
Salsify
Squash: Winter
Sweet Potatoes
Turnips
MEAT & DAIRY
Beef
Bison
Cheese: Artisan & Farmstead
Chicken
Eggs
Lamb
Milk
PorkOTHER
Breads & Pastries
Granola & Grains
Honey
Jams & Jelly
Jerky
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Winter-Cocktails-cranberry

Edible Drinks

New-Fashioned Classic Cocktails Warm Winter Spirits

Story and photos by Alexis Abel

Tis the season of cold days and even darker nights. We’re months away from spring, and we could all use a little something to warm our spirits from the winter chill. This season, turn to winter fruits of cranberry and pomegranate to infuse new life into two classic cocktails.

CRANBERRY CAIPIRINHA

Packed with phytonutrients, antioxidants and vitamins C and E, cranberries are among the healthiest of seasonal berries. The tart, marble-size berries are cultivated in bogs in Massachusetts, Oregon, Wisconsin and Washington.

The natural pucker-inducing tartness of cranberries is a perfect contrast to sweet Brazilian cachaça (ka-SHA-sa). Like its cousin, Caribbean rum, cachaça comes from sugarcane, but its production and distillation are remarkably different. Cachaça is considered a designation of origin product, similar to the Appellation d’Origine Contrôlée (AOC) for Champagne, and can only be produced in Brazil. The spirit is always made from the fresh-pressed juice of sugarcane, while rum is a by-product of the production of molasses, also made from sugarcane juice.

The difference in production between rum and cachaça results in a widely different taste profile. Unaged cachaça is light and fresh, with notes of … Read More

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Photo by Trisha Hughes

White Bean and Ham Soup

Photo by Trisha Hughes

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Yield: 6 servings

Cooked meat from 3 ham hocks or ham bones, cleaned off bone and chopped (approximately 4 cups)
1 cup reserved ham stock
1 cup sweet onion, diced
1 cup celery, diced
1 cup carrot, diced
2 cups dry white beans* (about ¾ pound), rinsed and soaked in 6 cups water for 8 hours at room temperature, then rinsed again
3 garlic cloves, minced
2 bay leaves
1 tablespoon black pepper
Salt, to taste
5 cups water
2 tablespoons chopped fresh parsley

*may substitute 4 cups of canned cannellini or other white beans

Combine all ingredients except parsley in a pressure cooker, slow cooker or large soup pan. Add water. In a pressure cooker, set to 15# pressure and cook over medium heat for 30 minutes. If using a slow cooker, set to high and let cook 4 to 6 hours until beans are soft. On the stove, bring to a boil, reduce heat, cover and let simmer for about 3 hours, until the beans are tender.

Remove from heat and add parsley, roughly stir and carefully ladle into bowls.

 

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Photo courtesy of Piedmont Bistro

Neighborhood Bistro

Piedmont Bistro

Photo courtesy of Piedmont Bistro

Acclaimed restaurateurs Kevin and Karen Shinn have brought their farm-to-table approach to Lincoln’s Piedmont neighborhood with the opening of the Piedmont Bistro. Kevin hopes the restaurant will serve as a community anchor and grow into a destination for regulars to meet for a drink or bite to eat.

The restaurant has its own food pyramid of Nebraska meats, greens and grains, which forms the building blocks of its plant-forward menu. The food will be casual, but elegant, with the refined touches that diners have grown to love about Kevin’s food at bread&cup.

Piedmont Bistro’s menu features a large appetizers section, with sharable small plates of apple-chickpea fritters, deviled eggs, new potatoes and more. Main dishes will include creative sandwiches, hot salads, bowls and plates. Imagine lamb meatballs over a bed of local grains, a black-eyed pea quesadilla with spinach and feta or a beautiful dry-aged Nebraska rib eye with crispy potatoes.

A 14-seat community table will serve as the restaurant’s focal point. Kevin hopes the table brings an opportunity for strangers to connect. “We envision them striking up a conversation at the bar and then grabbing a bite together at the community table,” … Read More

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