Archive | Spring 2016

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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EOM17-cover-vsm

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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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 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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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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The author's four-year-old daughter holding some of morning's foraging bounty.

Learning to Forage Slowness

Ken Widhalm shows the fern-like fronds he seeks to identify the location of an asparagus patch. He then marks the patches with strings or plastic bottles tied to markers or barbed wire fences making harvesting the perennial plant easier next year.

Wild Asparagus

Story and Photography By Summer Miller

 

When I discovered the asparagus I’d been eating for years was foraged from a stretch of land around my father-in-law’s rural community, I greeted the information like I greet most things—with fervor and excitement. Within moments I assaulted him with a barrage of questions. What do you mean you found it? Where? How do you spot it? How do you know where to look? When do you look for it? All of itthe skinny spears and the thick ones? You just drive around? Can I come?

“Well, I don’t see why not,” he said, answering only the last of my questions.

One year later I tucked my pant legs into my socks (asparagus season is tick season), pulled bright yellow rain boots onto my feet, and drove forty-five minutes to Scribner, Nebraska where we met on a plot of land near the Elkhorn River.

The author’s four-year-old daughter

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Angie Arms loved the idea of having chickens, of living out in the country and being self-sustaining and each year, would request chickens as a gift for her birthday, Mother’s Day and her anniversary. Her persistence finally paid off.

Returning to Roots

Keeping Backyard Chickens in the Suburbs

By Emily Beck • Photography by Alison Bickel

For five years, Angie Arms wanted the same thing for her birthday, her anniversary and Mother’s Day, which usually fall within the same week. Every year she told her husband what he didn’t want to hear: “Honey, I just want chickens.”

He began to buy her books about chickens instead, to appease her, but as she began learning more and more about them, his interest piqued, too.

Angie loved the idea of having chickens, of living out in the country and being self-sustaining. She loved the idea of starting a cycle: giving her family’s leftovers to the chickens, then using their poop as a natural fertilizer in her garden, then harvesting and eating fruits and vegetables from the garden and giving the leftovers to the chickens again—it was a dream she held onto for years.

Angie lives in the suburbs of Gretna, Nebraska, with her husband, Randy, their son Cury, 14, and daughter Praja, 10. The inner walls of their house are painted different, bright colors—a remnant of Angie’s interior design degree—and in their backyard sits a playset-turned-chicken coop.

Once Angie’s persistence paid off and her … Read More

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