Archive | Spring 2012

KIDS

CHILDREN'S GARDEN

Cultivating Creativity
By Summer Miller
Photography by Carole Topalian

Gardening with children can be a wonderful experience. All it requires is a few tips, a little creativity and willingness to get dirty. At Edible Omaha, we’ve compiled a list of garden ideas, resources and tips to make this year’s growing season a great one for you and your kids. A theme garden is a wonderful way to engage kids in lessons about healthy eating habits, the alphabet or their five senses.

Grow Your Own Pizza

If you have the space to spare, planting a garden in the shape of a pizza slice is a fun and easy way to get kids excited about digging in the dirt and helping with dinner. Use sticks or whatever you have around the house to stake the area, then plant vegetables and herbs that would go on your child’s favorite piece of pizza—oregano, basil, garlic, tomatoes, onion and peppers are a great place to start. Remember, this is about letting go and having fun, not about perfection. If your children want to plant some cheese to see what will happen, let them. When the time comes to harvest the fruits of your labor remind your children … Read More

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SPRING GREENS SALAD WITH HONEY-GINGER DRESSING

Serving: 4–6

Salad:

1 pound asparagus (about 1 bunch), washed and trimmed

6 cups mixed fresh spring greens

5 scallions, sliced

1 cup chopped fresh vegetables (carrots,

celery, mushrooms and/or radishes)

Dressing:

1 tablespoon plus 1 teaspoon rice

vinegar, divided

2 teaspoons extra virgin olive oil

1 teaspoon fresh lemon juice

½ teaspoon grated fresh ginger

½ teaspoon honey

Salt and pepper

Bring a medium pot of water to a boil. Cut asparagus into 1-inch pieces. Add asparagus to boiling water and cook until crisp-tender, about 2 minutes.

Remove from heat and transfer asparagus to an ice bath. Drain.  Mix greens, scallions and asparagus in a large bowl. Add vegetables. In a small bowl, whisk together vinegar, oil, lemon juice, ginger, honey and salt. Drizzle dressing over salad, and sprinkle with salt and pepper. Serve immediately.

Adapted from www.MarthaStewart.com

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SPRING ASPARAGUS VELOUTÉ SOUP

Serving: 4–5

6 cups water

1 pound asparagus (about 1 bunch), washed and trimmed

2 cloves garlic, chopped

¾ stick unsalted butter

¾ cup all-purpose flour

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Kosher salt and fresh cracked black pepper

This recipe is by Sara DeMars Cerasoli, who wanted to create a recipe that represented her cooking style and pays homage to her alma mater, The French Culinary Institute.

In medium soup pot, bring the water and 2 tablespoons of kosher salt to a boil. Once the water boils, add the garlic and the asparagus and simmer for 1 minute. Remove the asparagus from the water and place in a bowl of ice water to cool quickly. Do not discard asparagus cooking liquid.

In a small saucepan, melt butter. Blend in flour, continuing to stir and cook slowly until completely incorporated. While stirring, cook for another 2 minutes without browning the mixture. Turn off heat. This mixture is now called roux.

Bring asparagus cooking liquid back to a simmer and slowly whisk the roux into the cooking liquid. Both roux and cooking liquid must be hot. Whisk quickly until everything is incorporated and smooth. Once completely incorporated, continue … Read More

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ASPARAGUS FRITTATA

Serving: 4

1 pound asparagus (about 1 bunch), washed, trimmed, and cut diagonally into 1-inch pieces.

1 tablespoon water

2 teaspoons olive oil

1 small onion, thinly sliced

½ teaspoon salt

½ teaspoon pepper

6 large pastured (fresh) eggs, lightly beaten

1 cup shredded Gruyere or Swiss cheese

Preheat oven broiler.

Cook asparagus by placing in a 2-quart microwavable dish with water; cover and cook on high for 2 minutes. Meanwhile, heat olive oil in a large oven-proof frying pan over medium high heat. Add onions, salt and pepper, and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low and cook for 2 minutes. Crack eggs in bowl and whisk until combined. Pour into pan with asparagus mixture and cook until almost set, but still runny on top, about 2 more minutes.  Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 5 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges and season with salt and pepper, to taste.

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GRILLED ASPARAGUS

Serving: 2–3

1 pound asparagus (about

1 bunch), washed and trimmed

1 tablespoon olive oil

Salt and pepper

Fresh, seasonal herbs

Lemon juice

Preheat grill. In large, resealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks and shake to coat. Grill over high heat for 2 to 3 minutes, or until tender, turning once. Sprinkle with lemon juice and serve immediately.

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inseason

IN SEASON: SPRING 2012

Eating a seasonal diet means enjoying the bounty of fruits and vegetables at the peak of their harvest when flavors and nutritional goodness are at their best. Local foods are available year-round but not the same foods from month to month. Due to variation in location, planting schedules, growing conditions and methods, the availability of foods will fluctuate.

FRUITS

Boysenberries

Cherries

Raspberries

Strawberries

HERBS & GREENS

Arugula

Chard

Collard Greens

Garlic: Scapes & Green Garlic

Kale

Lettuce: Various

Mustard Greens

Spinach

Various Herbs

VEGETABLES

Asparagus

Broccoli

Cabbage

Carrots

Morel Mushrooms

Onions: Spring & Green

Peas: Shell, Snow &

Sugar Snap

Peas: Shoots & Tendrils

Potatoes: Early Red

Radishes

Rhubarb

Tomatoes: Greenhouse

Zucchini Blossoms

MEAT & DAIRY

Beef

Bison

Cheese: Artisan &

Farmstead

Chicken

Eggs

Lamb

Milk

Pork

OTHER

Breads & Pastries

Granola & Grains

Honey, Jams & Jelly

Jerky

RECIPE

GRILLED ASPARAGUS

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spillSpr12Reader

SPILLING THE BEANS SPRING 2012

Cellar 426 Vineyard and Winery

Cellar 426 sits high on a hill near Ashland, Nebraska, just off Highway 66, boasting breathtaking panoramic views from the winery terrace of the wooded countryside and the Lincoln skyline in the distance. For Richard and Amy Hilske, development of the vineyards and winery has been a labor of love, and the fulfillment of a lifelong dream. Along with their son, Erich, they invite guests to relax while tasting Nebraska crafted wines in a beautiful tasting room designed with the comfort and warmth of a modern lodge. Wine tastings are $5, and their handcrafted wines are also available by the glass or bottle.

Cellar 426 plans to be open Fridays 1pm–7pm, Saturdays 11am– 7pm and Sundays 1pm–5pm. Cellar 426 is located at 1402 Dennis Dean Road in Ashland, Nebraska. Call 402.944.8109 for the opening date or check the website at www.Cellar426.com

Breakfast with Markus & Charlie

New Children’s Books Local author Mark Andrew Gorup’s two new children’s books teach kids that eating healthy can be delicious and fun. Mark, a health enthusiast for all ages, created the concept for the books by blending facts with an interesting story line. The Puggle Tails series follows the … Read More

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Food for Thought Spring 2012

Food provides nourishment for the body, and I believe what we eat matters. Each day, we make food choices, and those choices are powerful votes about what is important. Personally, I choose locally produced foods because they taste better and have the power to create healthier bodies, strong communities with vibrant economies and a healthier planet. I believe knowing where our food comes from and who produces it is a powerful thing.

Therefore, I am thrilled to welcome you to the inaugural issue of Edible Omaha where we will celebrate our local foods, farms and community, season by season. Edible Omaha seeks to create connections, build relationships and introduce you to the ones who bring nourishment to our tables.

Healthy communities work to ensure that all have access to fresh, local, healthy foods. In recognition of that element of a vibrant community and through the support of advertisers, complimentary copies of this magazine are available each quarter throughout the Greater Omaha metropolitan area. For a complete list of distribution locations, please visit EdibleOmaha.com.

Locally owned by copublisher Lucy Wilson and myself, Edible Omaha is a member of Edible Communities Inc. Cofounded in Ojai, California by Tracey Ryder and Carole Topalian, … Read More

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tocv

SPRING 2012 TABLE OF CONTENTS

2 FOOD FOR THOUGHT
5 EDIBLE EVENTS
6 SPILLING THE BEANS
Spilling the Beans
Cellar 426
Breakfast with Markus & Charlie
Localmotive Food Truck Moonstruck Meadery
Food Trailer
J.Coco
Lot 2
Gluten Free in the Great Plains
Growing Cities
The Reader
10 IN SEASON AND ON THE PLATE
12 EDIBLE GARDEN
Children’s Garden
14 CULTIVATORS
Table Grace Café Offers a Slice of Hope
16 IN THE KITCHEN
The Egg: Understanding That Toughestand Most Fragile of Foods
20 EDIBLE GARDEN
Green Thumb for Hire
24 LIQUID ASSETS
Out of the Garage and into a Brewery
28 EDIBLE DELIGHTS
Eat Something Beautiful
30 EDIBLE NATION
Just Label It!
31 ADVERTISER DIRECTORY
32 THE LAST BITE
The Savvy Home Gardener’s Favorite Tools
33 FARMERS’ MARKETS
RECIPES

Grilled Asparagus

Asparagus Frittata

Spring Asparagus Velouté Soup

Spring Greens with Honey-Ginger Dressing

Creamy Scrambled Eggs

Warm Spinach Salad with Balsamic Reduction

Sirloin Steak in Beer and Molasses Marinade

ON THECOVER
Vibrant spring greens at the farmers market.
Photo by Carole Topalian
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