Archive | Spring 2015


Arugula Pesto–Stuffed Lamb Chops

Photo by Trisha Hughes

Yield: 8 servings

2 pounds bone-in lamb chops
Arugula Pesto (see recipe below)
Kosher salt, to taste
2 tablespoons extra-virgin olive oil

Set oven rack on top space in oven and preheat to 425°.

Coat a 9×13-inch baking dish with nonstick spray.

Place a lamb chop on a clean cutting board. While holding it down firmly with your palm, use a sharp knife to carefully cut a horizontal slit into the meat to create a pocket. Spoon a portion of the pesto into the pocket, lightly sprinkle the chop with kosher salt and place into prepared dish. Repeat until all chops are in dish, then drizzle chops with oil.

Place dish in oven and roast for 12 to 15 minutes or until lamb reaches an internal temperature of 145° or until desired doneness.

Alternate: Do not butterfly chops. Season chops lightly with salt, and place on grill set at medium-high heat. Grill for 2 minutes per side or until desired doneness. Serve the chop over a heated or warmed portion of the pesto.

Note: Arugula has a peppery flavor, so no pepper is added to the chops in this recipe, but it can be added to … Read More

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Hannah feeds the young calves, one of her many tasks on the
family farm.

Raising Farmers

Laura Chisholm of Chisholm Family Farm and Orchard Hill Creamery with her children, daughters Hannah and Jamie and sons Michael and Alexander.

A Mother’s Role in Agriculture

By Summer Miller | Photography by Alison Bickel

A young calf is fed milk by Michael Chisholm.

Life on the farm means running a business and family simultaneously, every minute of every day. For a couple, it means handing off children, trading responsibilities and conducting an orchestra of shared responsibilities. Farm families have no time for inflated egos or a self-serving ideology—they are in this together, musketeer style.

In her 2010 breakout book Farmer Jane, author Temra Costa celebrates the role of women in sustainable agriculture and how they impact the movement as a whole.

“Of the top 15 national nonprofits focusing on sustainable agriculture issues, women comprise 61.5% of the employees and 60% of the executive directors,” Temra writes. “As mothers of children, nurturers of health and the ones in control of 85% of household budgets, women have the largest impact and concern when it comes to what they feed themselves and their families.”

Laura and Andrew Chisholm own and operate Chisholm Family Farm and Orchard Hill Creamery, a certified naturally grown … Read More

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Spiritus Vitae Botanicals offers a community-supported herbalism (CSH) program with strictly herbal products four times a year, one for each growing season. Past seasonal packages have included handcrafted products made in small batches, such as salves, syrups and teas. Photo courtesy of Spiritus Vitae Botanicals

Herbs as Medicine Emerging in Lincoln Garden

Nicole and Paul Saville picking purple carrots from their garden plot at Community Crops where they participated in the novice farmer program. Photo courtesy of Community Crops

Grow Your Own Prescription for Health

Story by Sandra Wendel

he bright orange petals of a California Poppy open during the day and close at night. Their leaves have been used for medicinal purposes by Native Americans and are known for encouraging relaxation and sleep.
Photo courtesy of Spiritus Vitae Botanicals

Herb seedlings are sprouting, but their beginning dates back to February—in Paul and Nicole Saville’s seed-starting basement room in Lincoln, in a cold frame in their backyard and in a hoop house shared by the fledgling farmers on land near Lincoln—all part of a pioneering program operated by the nonprofit Community Crops.

By summer, the seedlings will be nestled on the nearly half-acre Paul and Nicole farm this growing season.

Although the three-year incubator program run by Community Crops requires participants to grow (and sell) common crops such as cabbage and cucumbers, take a sneak peek between Paul and Nicole’s rows of Swiss chard and bell peppers. There you’ll find some of the more unusual varieties of herbs that will be for … Read More

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The basement of the Joslyn Art Museum houses Kyle Johnson’s “mad lab” where two side-by-side tables made from recycled materials are jam-packed with milkweeds and native plants like fuzzy-tongue penstemon and blue flag iris—which he starts from seed.

The Milkweed Pioneer

Kyle Johnson, a self-described “plant nerd” has the dedication and patience to grow native plants from seed, which requires refrigeration and the mimicking of seasonal dormancy, a process known as embryonic dormancy.

A Native Plant Project

By Amy Sand | Photography by Ariel Fried

The basement of the Joslyn Art Museum houses Kyle Johnson’s “mad lab” where two side-by-side tables made from recycled materials are jam-packed with milkweeds and native plants like fuzzy-tongue penstemon and blue flag iris—which he starts from seed.

Can compost change an entire organization’s operations? Ask Kyle Johnson, the land maintenance technician and one-man crew at the Joslyn Art Museum. After two years on the job, Kyle felt confident in his regular duties and began to look for more efficient ways to care for the art museum’s grounds. During a fall 2012 cleanup, he had an “aha” moment when he realized he was throwing away landscape waste, only to buy compost later on. This realization set Kyle down a new path of discovery: Was there a cheaper, more efficient, all-around better way to fertilize? It turns out there was.

Kyle learned about compost and then began putting his knowledge to use; incorporating it into the grounds … Read More

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Students Dish Up Winners

Culinary Contestants Shine

Story and Photography by Ariel Fried

On a crisp February day, high school students from across a 100-mile radius gathered at Metropolitan Community College’s Institute for the Culinary Arts for the 2015 High School Culinary Invitational. A showcase for culinary and academic talents, each team was assigned a mentor for the day; the event kicked off sharply at 9am with students preparing their kitchens while judges swiftly observed every move.

The students were required to demonstrate their abilities and culinary skills through the preparation of a three-course meal in 60 minutes. The teams had crafted their own menus, prepared budgets and planned a timeline for the competition.

The teams were given sinks and electrical outlets to use, but beyond that, they were required to bring everything they would need to prepare their meal. A portable oven for homemade buns, a meat grinder for hand-ground burgers, and even balloons for edible bowls were among the items used during the competition.

After the 60 minutes quickly passed, each team personally escorted their dishes to the judges’ room where a variety of aromas and vibrant color palettes graced the room one-by-one. The dishes were critiqued by judges from leading universities, … Read More

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Photo by Janelle Shank

Contents Spring 2015

Photo by Janelle Shank



Raising Farmers
Herbs as Medicine
RECIPESArugula Pesto–Stuffed Lamb Chops
Arugula Pesto
Roasted New Potatoes with Garlic Scapes
Asparagus, Mushroom and Onion Tart
Pie Crust
Roasted Strawberry and Rhubarb Pie Ice Cream

Photo by Trisha Hughes

You know it is spring when you see strawberries and rhubarb combined into mouthwatering desserts at home and in local restaurants. Why do we love the mixture of strawberries and rhubarb? The contrasting flavors of sweet and tart come to mind, but maybe it is the inner tussle of yin and yang that calls us from winter into spring, and our taste buds want to come along for the ride.



Taking Pride in the Pour
Share a Little or Share a Lot
From Scratch Cocktails
Mexican-Style Street Food
A Culinary Destination
CSA Pickup at Hy-Vee



The Milkweed Pioneer

Culinary Contestants Shine


What Kids Say





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Photo by Trisha Hughes

Roasted New Potatoes with Garlic Scapes

Photo by Trisha Hughes

Yield: 8 servings

1 pound new potatoes, cleaned and dried
1 bunch garlic scapes, chopped into 1-inch pieces (about ½ cup)
4 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, optional
Kosher salt and pepper, to taste

Preheat oven to 450°.

Cut potatoes evenly into pieces roughly the size of your thumb. Put potatoes in a medium bowl and add garlic scapes; drizzle with oil and sprinkle with the lemon juice. Toss to combine all the ingredients. Spread evenly on a baking sheet coated lightly with nonstick spray and season with kosher salt and pepper. Roast potatoes for 20 minutes or until fork tender. Remove from oven and serve immediately.

—Recipes developed for
Edible Omaha by Julie Kolpin and Mary Oswald

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