Archive | Summer 2015

drawing

Last Bite

Mural Inspires Hope

Story and photography by DR Brown

On a sunny day in early June, community supporters gathered for the unveiling of a mural and the dedication of Together’s mini-farm community garden that overlooks 812 South 24th Street in Omaha.

The creation of the mural was a collaborative effort between the Why Arts? and teenagers from Youth Emergency Services. Under the direction of artist Mike Giron, the group started with brainstorming sessions that produced lists of words that eventually inspired the imagery of the mural. The goal of the artwork is to communicate a positive sense of hope.

The community garden consists of 24 raised garden beds, and food from this mini-farm garden will be used by the Together food pantry to help feed the homeless and hungry.

 

 

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DSC_0111

Food for Thought

Hooray for summer!

After a long, wet spring, the hot sunshine ushers in longer days, community celebrations and outdoor activities galore. For many, Memorial Day marks the start of the season and ushers in the first of many picnics and outdoor barbecues with family and friends. We are ecstatic for the bounty of fresh and flavorful food that enriches our menus and tantalizes our taste buds.

Weekend mornings spent at the farmers markets and picking tomatoes from our gardens and the weekly delivery of farm-fresh food from our community-supported agriculture programs confirm summer has arrived and inspires us to delight in the local bounty. Daylight hours grow longer as we arrive at the official first full day of summer, and yet time seems to fly by too quickly as we find ourselves celebrating the Fourth of July and calming our fear that the end of summer is too close.

How do we stop time from moving so quickly? Well, we haven’t figured out a way to stop time, but here are a few options that will allow you to maximize the season.

Spend time with family and friends. Sharing amazing food made with locally grown ingredients is a sure recipe … Read More

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ON THE COVER
Honeybees, the only insects that produce food for human consumption, work extremely hard to produce honey. It will take a lifetime for approximately 768 honeybees to make one pound of honey, and to do so those honeybees will have to visit approximately two million flowers and fly over 55,000 miles. 
Photo by Alison Bickel

Contents Summer 2015

DEPARTMENTS

ON THE COVER
Honeybees, the only insects that produce food for human consumption, work extremely hard to produce honey. It will take a lifetime for approximately 768 honeybees to make one pound of honey, and to do so those honeybees will have to visit approximately two million flowers and fly over 55,000 miles.
Photo by Alison Bickel

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
Boutique Bakery Dreams Up Inspired Desserts
A Balancing Act
Nonprofit Coffee Shop Fosters Creativity
Homemade Ice Cream

IN SEASON

EDIBLE READS  
Kids in the Kitchen

EAT LOCAL GUIDE
Inclusion by Invitation Only

FARMERS MARKETS

THE LAST BITE
Mural Inspires Hope

ADVERTISER DIRECTORY

FEATURES

Corn Smut, A Letter of Recommendation
The Geography of Honey
The People and Food of the Prairie

Photo by Janelle Shank

 

ON THE PLATE – RECIPES

Corn Tortillas
Pork Pernil
Quick-Pickled Red Onions
Garden’s Bounty Salsa
Cherry Limeade
Cherry Syrup
Squash Blossom and Huitlacoche Quesadillas

 

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Photo courtesy of Noli’s Pizzeria

Noli’s Pizzeria

A Balancing Act

Photo courtesy of Noli’s Pizzeria

“I like to have balance in my food, whether that’s specific flavors or flavor profiles, sweet, sour or spicy,” says Joel Marsh, owner of Noli’s Pizzeria. Joel owns the pizzeria with his wife, Krystin. They opened in April with a focus on New York–style pizza and side salads.

In addition to classics like the Margherita pizza, Noli’s also offers its own unique pizza varieties. Joel says the latest is the DiManzo. “It has filet mignon, white wine Gorgonzola cream sauce, mozzarella, garlic oil, basil, mushrooms, caramelized onions and is topped with a balsamic glaze. It’s very good,” says Joel.

The restaurant imports flour and tomatoes from San Marzano, Italy, because the tomatoes from this region are grown in volcanic soil and are well known for their unique taste. Joel also locally sources as many ingredients as possible, heading to the farmers market to get local ingredients to feature on his pizzas. Just recently, Noli’s finished using local morel mushrooms because they were no longer in season. He also supports locally grown businesses by using their products in his restaurant.

Everything is meant to give the customers that authentic New York feel, even … Read More

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Photo by Janelle Shank

Garden’s Bounty Salsa

Photo by Janelle Shank

Yield: 1 quart

Juice from 1 lime

¼ cup chopped fresh cilantro

1 medium onion, diced

3 small jalapeño peppers, seeded and minced

4 medium bell peppers, assorted colors, chopped

12 medium tomatoes, chopped

3 cloves fresh garlic, minced

1 teaspoon kosher salt, or to taste

1 tablespoon cumin (optional)

 

In a large bowl, combine all ingredients and stir until seasonings are dispersed. Place in refrigerator 8 hours or overnight for flavors to mingle. Cover and store in refrigerator for up to 1 week.

Note: For a smoother consistency, add all ingredients to food processor and process to desired smoothness.

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

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nfected corn kernels form large, silvery, stone-shape galls, and each kernel is engorged to several times its normal size, giving the ears a grotesque appearance. Photo by Huandi/123RF.com

Corn Smut

A Letter of Recommendation

By Abigael Birrell

 

Huitlacoche is a fungus that grows inside kernels of corn and has been a treasured delicacy in Mexico since pre-Columbian times. Photo by Miekevl/123RF.com

Funky, rich and captivating. As a professional chef, it’s not every day that a flavor catches me so off-guard. From my first taste of the ignominiously named corn smut, I was smitten. Like many Americans, my first exposure to this fascinating fungus was on a trip to southern Mexico. Standing on a street corner in Oaxaca at a crowded stall selling quesadillas, I was handed a warm tortilla, thick with gooey cheese, tender squash blossoms and a black smear of profoundly flavorful, mushroom-like paste. I returned to the United States, eager to experiment with my new favorite vegetable, but I quickly learned that finding fresh corn smut was going to be a challenge.

When I moved from the Pacific Northwest to Nebraska, a state synonymous with corn, I thought my mostly unrequited love affair with this mysterious ingredient was finally going somewhere. Surely, Nebraska with its abundant fields of corn would have the strange, gray, truffle-like fungus that proved so elusive to me elsewhere. But as I scoured … Read More

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Orchard-Hill1

Orchard Hill Creamery

Homemade Ice Cream

“I make ice cream for my customers just like I make it for my family,” says Laura Chisholm, owner of Orchard Hill Creamery. Laura founded the creamery in 2013 and, up to this point, she and her family have been producing cheese, yogurt, bottled milk and sugar-free Stevia-sweetened all-natural dark chocolate milk.

They decided to start making ice cream after getting repeated requests from customers. “They would say, ‘Your milk is so sweet you should make ice cream,’ and I thought, ‘You know I make good ice cream, I just never thought about making it commercially,’” says Laura.

To begin, she bought an older piece of equipment, practiced recipes over the winter and released her first flavors in April. In May, she brought 15 flavors to the local farmers markets, including vanilla bean, Dutch cocoa, brown sugar bourbon (a customer favorite), blueberry cheesecake and lemon ice box pie, a nod to Laura’s past. “I’m from Georgia, so this is my take on a classic. I grate lemons, using the zest as well as the juice, and mix in graham cracker crumbs,” explains Laura.

Oh, and hot sauce in ice cream? Yeah, Laura’s tried it. “We did a … Read More

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pork-pernil

Pork Pernil

Photo by Mary Oswald

Photo by Mary Oswald

Yield: 8–12 servings

9 cloves garlic

½ teaspoon black pepper

½ teaspoon crushed dried oregano

1½ tablespoons extra-virgin olive oil

1½ teaspoons salt

7-pound pork shoulder roast, picnic cut, fat on

Crush or mince garlic and add to small bowl with pepper, oregano, olive oil and salt. Mix and set aside.

Rinse meat and pat dry with paper towels. With sharp knife, carefully score the meat with 1- to 1½-inch slits up to 2 inches deep in a diamond pattern all around meat.

Once meat is scored, rub all over with garlic mix, pressing seasoning into the scored slits and rubbing on fat. Place meat in 2-inch or deeper baking pan, fat-side up. Cover and refrigerate overnight.

Remove pan from refrigerator and let stand for one hour or until room temperature.

Preheat oven to 400°.

Place pan with roast into oven and cook for 60 minutes.

Reduce oven temperature to 300° and cook an additional 4 hours. Do not turn the meat during cooking.

Check roast after four hours to see if pork skin (cuerito) is crispy; if not, increase oven temperature to 400° until skin crisps, watching carefully to avoid burning … Read More

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Photo by Janelle Shank

Cherry Limeaid

Photo by Janelle Shank

Yield: 2 servings

Juice of 1 lime

12 ounces seltzer or soda water

Cherry Syrup (recipe below)

Mint leaves (optional)

1 lime, sliced (optional)

Fill 2 8-ounce glasses with ice. Divide lime juice between 2 glasses and add enough seltzer or soda water so that glasses are half full. Fill the remainder of each glass with the cherry syrup. If desired, garnish with mint leaves and lime slices.

—Recipe developed for Edible Omaha by Julie Kolpin

 

Cherry Syrup

Yield: 2 servings

Photo by Janelle Shank

1½ cups water

1 cup sugar

2 cups fresh sweet cherries, pitted and halved

Bring the water and sugar to a boil over high heat in a deep, thick-bottomed pot. Add the cherries. Reduce heat to medium and cook for 20 minutes, stirring frequently.

Pour the mixture into a fine-mesh strainer over a bowl and push down on the cherries to release as much of the juice as possible. Let the mixture cool while the juice continues to drain from the fruit. Store extra syrup in glass jar in refrigerator.

Use in Cherry Limeade (recipe above) or serve over ice cream, pancakes or oatmeal.

—Recipe developed for Edible Omaha by Read More

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