Archive | Spring 2013

Photo by Alison Bickel

Spring 2013 In Season

Photo by Alison Bickel

With spring comes a whole new world teeming with vitality. Vibrant colors, apparent especially in chard, bring to life the earth and put the dreariness of winter to bed. Chard, a fibrous green, especially tender in spring, can be eaten raw in salads or on sandwiches, cooked into a stir-fry or blended with fresh fruits into a smoothie.

FRUITS
Boysenberries
Cherries
Raspberries
Strawberries

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

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

MEAT & DAIRY
Beef
Bison
Cheese: Artisan &
Farmstead
Chicken
Eggs
Lamb
Milk
Pork
OTHER
Breads & Pastries
Granola & Grains
Honey, Jams & Jelly
Jerky

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

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Advertising Directory Spring 2013

Acupuncture

Thirteen Moons Acupuncture

1002 N 72nd St., Omaha, NE 402.827.1355

ThirteenMoonsAcupuncture.com

Architecture

Slate Architecture

3624 Farnam St., Omaha, NE 402.342.5575

SlateArchitecture.com

Arts & Entertainment

Joslyn Art Museum

2200 Dodge St., Omaha, NE 402.342.3300

Joslyn.org

Corporate Dining

The Dining Room at Union Pacific

Union Pacific Headquarters, 1400 Douglas St., Omaha, NE 402.544.3663

Guckenheimer.com

Destination

Kimmel Orchard & Vineyard

5995 G Rd., Nebraska City, NE 402.873.5293

KimmelOrchard.org

Minne Lusa Historic District

6919 Minne Lusa Blvd., Omaha, NE

Facebook.com/MinneLusa

Education

Buy Fresh Buy Local Nebraska

103H Miller Hall, Lincoln, NE 402.472.5273

BuyLocalNebraska.org

Metropolitan Community College

PO Box 3777, Omaha, NE 402.457.2400

MCCNeb.edu

Events

Outstanding in the Field

OutstandingInTheField.com

Farms

Branched Oak Farm

17015 NW 70th St., Raymond, NE 402.783.2124

BranchedOakFarm.com

Camp Creek Acres Produce

17030 Shirley St., Omaha, NE 402.415.7559

CampCreekAcres.com

Grain Place Foods

1904 N Hwy. 14., Marquette, NE 888.714.7246

GrainPlaceFoods.com

ShadowBrook Farm

Dutch Girl Creamery

2201 W Denton Rd., Lincoln, NE 402.421.2383

ShadowBrk,com

Straight Arrow Bison

79330 Sumner Rd., Broken Bow, NE 888.383.3529

StraightArrowBison.com

Farmers Markets

Omaha Farmers’ Market

The Old Market

11th & Jackson St., Omaha, NE

Aksarben Village

67th & Center St., Omaha, NE

OmahaFarmersMarket.com

Wohlners’s Mid-Week Market

33rd & Dodge St., Omaha, NE

MidweekMarketOmaha.com

Interior Design

LK … Read More

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SmPotatoes2

EXCESS PRODUCE CONNECTS GARDENERS AND NEIGHBORS

 

Small Potatoes.Co

By Emily Beck

Local gardeners and their produce hungry neighbors are being brought together through Small Potatoes, a recently launched website that works a lot like Craigslist.

With roots at last September’s Startup Weekend Omaha (an event where local masterminds gather to create companies in a mere 54 hours), the concept and website were created by John Hobbs, John Henry Muller, Logan Yard, Eric Edens, Evan Johnson, Jonathan Narwold, Travis Heppner and Michael Crowley. Th eir mission is to bring together gardeners and neighbors through freshly grown food because they believe that no great-tasting food should go to waste.

Whether you’re an amateur or an experienced gardener, excess happens. Maybe this year your tomato plant went a little crazy and produced fruit faster than you could pick it, and you’re running out of recipes to sneak tomatoes into.

Luckily for you, the fruits of your labor don’t have to go to waste. Local growers with a surplus of produce can simply post it (along with a photo, meeting spot and desired price) on the website. From there, anyone can contact the gardener and request to purchase the produce with just three clicks of a mouse.

This site makes … Read More

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EggSalad_WEB

Egg Salad

 

Egg Salad

Yield: 2

Ingredients

  • 6 eggs
  • 1 avocado, peeled and diced
  • ½ cup Pickled Radishes (see recipe)
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • ½ teaspoon black pepper
  • 2 tablespoons plain Greek yogurt, optional
  • Variation: 

  • BLT EGG SALAD
  • Stir in the following:
  • 3 slices bacon, cooked and crumbled
  • 1 tomato, chopped
  • ½ teaspoon celery salt

Instructions

  1. Gently place eggs in a medium saucepan and cover with cold water.
  2. Bring water to a boil over high heat.
  3. When water boils, turn heat off, tightly cover saucepan and let stand on stove top for 15 minutes. Empty water and cover eggs with ice until cool.
  4. Peel eggs and chop roughly; add to medium bowl.
  5. Add avocado, radishes, celery, onion and black pepper to eggs and gently stir.
  6. If using, add yogurt and stir until combined.
  7. You can substitute pickle relish for the radishes.
  8. Serve on fresh or toasted bread with lettuce leaves and a sliced tomato.

Notes

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

http://edibleomaha.com/recipes/egg-salad/

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Photo by Sarah Kay Bryan

MAKING BREAD REAL AGAIN

Photo by Sarah Kay Bryan

STICK & STONE BRICK OVEN BAKERY

By Emily Brocker

David Bryan, owner of Omaha’s Stick & Stone Brick Oven Bakery, has always had a passion for food—baking, cooking and creating it. It was this passion that led him to attend the Institute for the Culinary Arts (ICA) at Metropolitan Community College.

David and some other ICA students attended the international bread-baking Olympics competition—the Coupe Du Monde De La Boulangerie—in Paris, France, and it had a profound effect on him. Among what they discovered during their visit were “all the amazing things Paris bakeries had to offer, in particular their bread,” David said. What stuck with David was how the French bakers baked their breads in wood-fi red brick ovens. “When I got home, I started researching how to build a brick oven,” he said.

The ICA later held a competition called the Blue Sky Fund, during which David pitched his idea in front of a panel to open a bakery that specializes in brick oven-baked breads. “I won a $500 grant to use toward the construction of a brick oven,” David stated. He began building his oven last fall, and hopes to have it completed … Read More

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Photo courtesy of Omaha Public Library

BOOKWORMS TO EARTHWORMS

 

Photo courtesy of Omaha Public Library

Omaha Public Library Summer Reading Program

By Emily Brocker

You may not typically associate gardening with a trip to the library, but the Omaha Public Library plans to change that with the 2013 Summer Reading Program, presented by Cox Communications.

This year, the library’s program and workshops focus on getting in touch with your inner green thumb, no matter your age or level of experience. Th e reading program, an annual event held in June and July, is open to all Omaha residents. Last year, the program had over 24,000 participants.

The mission of Omaha Public Library’s Summer Reading Program is “To encourage kids to keep reading during the summer and prevent the ‘summer slide’ that can happen when they aren’t keeping their skills sharp,” said Emily Getzschman, Omaha Public Library’s marketing manager. “We want to make sure kids go back to school in the fall prepared to learn.”

There are three age groups in the reading program. “Dig into Reading” is for children, “Beneath the Surface” is for teens and “Groundbreaking Reads” is for adults. When you finish reading the number of required books or read for the required number of hours … Read More

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Photo by Mike Brownlee

GROWING AND LEARNING

Instructor Jasmyn Thompson works with Brilynne Smith and
Tia Ford of the Solomon Girls Center in a raised garden bed located on
asphalt at the north Omaha Heartland Family Service location. (Photo
courtesy of the Solomon Center.)

Teamwork and Education Provide Fish and Produce

By Mike Brownlee

The youth garden at the Heartland Family Service Solomon Girls Center is grown on asphalt, but its produce is fresh, providing food and education to the at-risk girls in the program.

At the north Omaha center, youngsters ages 5 to 18 work in raised plots behind the building on 30th Street, or inside using an aquaponics method that uses fish to feed plants.

The Solomon Center’s staff teaches the girls about what they should eat and how to grow it, incorporating the garden into both the sustainability and nutrition curriculums. “It’s growing food, but it’s also learning,” says Tammy Green, director. “We do nutritional education, and show the girls what a healthy plate should look like.”

Most of the Solomon Center students live in poverty. Their families bring in less than $30,000 yearly. The center provides enjoyable after-school learning opportunities for 80 girls, and serves as many as 150 girls during the summer. … Read More

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Radish3

RADISHES

Photo by Janelle Shank

A Novice Approach to Growing, Cooking and Understanding These Hot Little Roots

By Theresa Farrage

If you’re a novice gardener who often relies on grocery stores, farmers markets and community co-ops to get your weekly vegetable and fruit fix, why not start your own garden in 2013? It’s not only economical—it’s also relaxing and enjoyable to become one with Mother Nature. If you aren’t sure where to begin, let this article be your guide for growing one of the easiest vegetables out there: radishes.

HOW TO GROW

A gardener from a very early age, Barbara Stuckey tends to her seedlings in the greenhouse at Iowa Western Community College as she shares her tips for growing radishes.
Photo by Theresa Farrage

According to Barbara Stuckey, associate professor and program chair for Iowa Western Community College’s Turf & Landscape Management Program, there are a few things you should know and implement before you begin unearthing your radish garden. They include:

• Choose a sunny location—one that receives at least six to eight hours of direct sunlight in the summer.

• Be aware of deciduous tress that let light in during the winter, but will grow leaves to shade … Read More

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Photo by Janelle Shank

ROASTED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from Epicurious.com.

ROASTED RADISHES

Ingredients

  • Serving: 4 side-dish servings
  • 20 medium radishes, washed and quartered
  • 1–2 tablespoons olive oil
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 450°.
  2. Grease a 9x13-inch baking sheet with olive oil or butter.
  3. In medium bowl, stir together radishes and olive oil until radishes are coated. Pour onto prepared baking sheet; sprinkle lightly with salt. Roast in oven, stirring occasionally, about 18 minutes or until fork pierces a radish easily. Add an additional pinch of kosher salt, if desired. Move radishes to serving bowl and set aside; keep warm.
  4. Preheat small skillet over medium-high heat. Add butter and a pinch of kosher salt, and cook until butter browns, about 3 minutes. Swirl skillet frequently to prevent burning. Remove skillet from heat; cool for 1 minute and stir in fresh lemon juice. Note: If you add the lemon juice too soon, the butter will spatter.
  5. Pour brown butter over radishes and stir to coat. Serve immediately.
http://edibleomaha.com/recipes/roasted-radishes/

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Photo by Janelle Shank

PICKLED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from GardenTherapy.ca/pickled-radishes/

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Ingredients

  • Serving: 6
  • 2 clean canning jars with lids
  • 20 radishes, rinsed and very thinly sliced
  • 2 whole peeled garlic cloves
  • ¾ cup water
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons sea salt
  • 3 tablespoons honey

Instructions

  1. Add radishes and 1 clove of garlic to canning jars until packed tightly. Set aside.
  2. In small saucepan over medium heat, stir together water, vinegar, salt and honey until everything is dissolved.
  3. Pour hot liquid in jars until contents are covered. Cool completely and close tightly with lids; place jars in refrigerator.
  4. The radishes are ready to eat after 24 hours, and can be stored in the refrigerator for up to 3 weeks.
http://edibleomaha.com/recipes/pickled-radishes/

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