Archive | Winter 2013

Advertiser Directory 2013


Thirteen Moons Acupuncture

1002 N 72nd St., Omaha, NE 402.827.1355


Slate Architecture

3624 Farnam St., Omaha, NE 402.342.5575

Corporate Dining

Guckenheimer Café

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


Kimmel Orchard & Vineyard

5995 G Rd., Nebraska City, NE 402.873.5293

Minne Lusa Historic District

6919 Minne Lusa Blvd., Omaha, NE


Metropolitan Community College

PO Box 3777, Omaha, NE 402.457.2400

Farms & Farm Products

Branched Oak Farm

17015 NW 70th St., Raymond, NE 402.783.2124

Camp Creek Acres Produce

17030 Shirley St., Omaha, NE 402.415.7559

Chisholm Family Farm’s Orchard Hill Creamery & Country Store

1875 D Rd., Unadilla, NE 402.440.9409

Prairieland Dairy

13000 Pella Rd., Firth, NE 402.791.2228

Straight Arrow Bison

79330 Sumner Rd., Broken Bow, NE 888.383.3529

Interior Design

LK Design

3624 Farnam St., Omaha, NE 402.889.9389

Non-Profit/Advocac y

Live Well Omaha

12565 W Center Rd.,  Omaha, NE

Nebraska Sustainable Agriculture Society


reEnergize Program

1819 Farnam St., Suite 311, Omaha, NE 877.402.5111

Specialty Grocer

Nebraska Food Cooperative

PO Box 94691, Lincoln, NE 800.993.2379

Tomāto Tomäto

2634 S 156th Cir., Omaha, NE 402.933.0893

Specialty Products

Integrity Hardwoods, … Read More

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AT PEACE: Gardening brings enjoyment to Omaha teen

Jontae in the garden harvesting produce

Story and photos by Mike Brownlee

Jontae goes to the garden when he’s stressed or happy or down. The 14-year-old is the leading member of the Butler-Gast YMCA Teen Garden program. He oversees four plots, each 12 x 6 feet, at 34th and Ames avenues in Omaha. A few other teens help when they can, but on most days it’s Jontae. “I just like gardening,” the soft-spoken teen said. “It’s fun, and it’s helpful to the environment.”

The Butler-Gast program has evolved since its inception three years ago. In 2010, teens grew vegetables at a church on Ames Street. Then the program set up its own plot near the neighborhood teen center just down the road from the Butler-Gast YMCA. “We wanted to cultivate the idea of healthy eating and nutrition,” said Eleshia Teet, who started the program and served as its teen center director before leaving the institution to focus on raising her family. “We also wanted to instill a sense of being self-sustaining with teens having the ability to grow their food.”

Butler-Gast is located in a section of Omaha designated as a “food desert” by No More Empty Pots, a nonprofit … Read More

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Winter Squash Dinner Rolls

Winter Squash Dinner Rolls


  • 1½ cups cubed squash
  • (buttercup, butternut, acorn
  • or other winter variety),
  • cooked and mashed
  • 2 packages active dry yeast
  • ½ cup warm water (110°)
  • 6 cups all-purpose flour
  • ½ cup granulated white sugar
  • 2 teaspoons salt
  • ½ cup shortening
  • 1 cup milk, scalded and cooled
  • 1 egg white, optional


  1. Preheat oven to 400°.
  2. Drain mashed squash and pat dry.
  3. In a small bowl, dissolve yeast in warm water.
  4. Combine 5 cups of flour with sugar and salt in a large bowl. Stir in yeast mixture; add shortening, squash and scalded, cooled milk. Mix well.
  5. Stir in the remaining flour, ½ cup at a time, beating well after each addition.
  6. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  7. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise at room temperature until doubled in volume, about 1 hour.
  8. Divide the dough into 12 equal pieces and form into rounds.
  9. Place the rounds in a lightly greased 9x13-inch baking pan.
  10. Cover with a damp cloth and let rise
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Vegetable Barley Soup

Vegetable Barley Soup


  • 1 onion, diced
  • 2 celery stalks and leaves, chopped
  • 2 tablespoons olive oil
  • 2½ quarts vegetable broth or water
  • 1 cup barley
  • 1 bay leaf, dried
  • 2 medium potatoes, scrubbed and
  • chopped
  • 2 carrots, scrubbed and chopped
  • 1 30-ounce can whole tomatoes, coarsely
  • chopped, with juice
  • 1½ cups seasonal greens such as kale,
  • chard or collards, coarsely chopped
  • 1 teaspoon dried basil
  • Salt to taste


  1. In a 4-quart Dutch oven or large soup pot, sauté the onion and celery in oil until tender and starting to brown, about 5 minutes.
  2. Add broth or water and bring to a boil.
  3. Rinse barley under running water.
  4. Add barley and bay leaf to boiling soup stock; simmer 1 hour or until barley is tender.
  5. Add potatoes, carrots and tomatoes to soup.
  6. Simmer 1 hour or until vegetables are soft. Add more water if soup is too
  7. thick.
  8. Approximately 5 minutes before serving, add greens and basil, cooking until greens are just-tender.
  9. Add salt to taste; stir and serve.
  10. Note: Pairs well with a lettuce salad and a whole wheat baguette or winter squash dinner rolls.
  11. —From Annie B. Bond,

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Whole Wheat Baguette


Whole Wheat Baguette


  • 2½ cups freshly ground white-wheat flour
  • (or white whole wheat flour)
  • 4 cups all-purpose flour
  • 3 cups warm water (110°)
  • 1½ tablespoons active dry yeast
  • 1½ tablespoons kosher salt


  1. To prepare the dough: Mix the wheat and all-purpose flour together in a medium bowl and set aside. Combine the water, yeast and salt in a large 5-quart bowl or resealable, lidded (but not airtight) plastic food container.
  2. Add flour mixture to the bowl containing the wet ingredients and mix with a wooden spoon or wet hands.
  3. Loosely cover the container with a lid. Let the dough rise at room temperature for 2–5 hours, or until it begins to collapse or flatten on top.
  4. Preheat oven to 450°. Place a baking stone or upside-down cookie sheet on the middle rack and an empty broiler tray on a lower shelf.
  5. Sprinkle the surface of the dough with some flour and cut off ¼ of the dough.
  6. Cover the remaining dough with plastic wrap and place in the refrigerator until ready to use, up to 2 days.
  7. Dust the small piece with flour and shape it into a ball. Once it is cohesive, stretch the dough
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French Onion Soup

French Onion Soup


  • Serving: 4
  • 2 large yellow onions, halved and cut into
  • thin slices
  • 1 tablespoon unsalted butter
  • 2 tablespoons white wine or cooking sherry
  • 1 teaspoon dried thyme
  • ½ teaspoon ground or fresh cracked black
  • pepper
  • ½ teaspoon salt
  • 1 quart beef stock
  • Whole wheat baguette, sliced into four
  • ½-inch rounds
  • 4 slices Gruyere or Swiss cheese


  1. Add sliced onions to a bowl and cover with ice water.
  2. Let stand for 10 minutes, rinse and pat dry. Set aside.
  3. Melt butter in a large saucepan over medium heat.
  4. Add onions to saucepan, reduce heat to medium-low and cook for 10 minutes.
  5. When the onions start to turn brown, deglaze by adding 2 tablespoons of water, and scrape the bottom of the pan with a wooden spoon or spatula.
  6. Cook for 5 more minutes, and use wine or sherry to deglaze the pan a second time, making sure to scrape the browned bits from the bottom of the pan. Continue to cook onions until dark-golden, approximately 5–10 more minutes (20–25 minutes total).
  7. Once onions are dark-golden brown, add thyme, pepper, salt and beef stock to the pan.
  8. Bring just to a boil, and immediately reduce heat
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Edible Events Winter 2013

Have an event that supports local food? Get published in Edible Omaha by sending an email to Let us help you spread the word.

JANUARY 25, 1pm–4pm. Omaha Explore the magical process of grafting vegetables, fruit trees and ornamental plants at this Art of Grafting Plants course. This hands-on specialty course will explain various grafting techniques, and show you how joining the parts of a plant can improve and overcome poor growing conditions. Class fee is $50, and it will be held at Metropolitan Community College’s Fort Omaha campus. Call 402.457.5231 to register or email continuingeducation@ for more information.

FEBRUARY 2, 9am–noon. Omaha Learn how to grow farm-fresh mushrooms on logs and in grow bags during this Mushrooms: Safe Growing & Harvesting course. You will experience hands-on preparation and inoculation of mushroom cultures with techniques that ensure quality and safety. Class fee is $50, and it will be held at Metropolitan Community College’s Fort Omaha campus. Call 402.457.5231 to register or email for more information.

FEBRUARY 2, noon–2pm. Omaha Want to grow your own food this year? The second annual Omaha Seed Share is a must-attend event, where you can visit with local gardeners, get growing advice, … Read More

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Food for Thought

As the holiday season ends, we welcome the New Year by making resolutions—our way of embracing the joy of the season and renewing faith in our ability to improve ourselves. To establish a resolution, you must decide to do something different, something you believe will make things better. Common resolutions include losing weight, getting out of debt, quitting smoking or starting to exercise.

Why do we love making New Year’s resolutions? The end of the year is a perfect time for reflection and for taking stock of how we are living our lives. Resolutions are seen as a catalyst for change and an opportunity to start fresh on an ideal version of ourselves. We are ready to embrace what we want as a new truth in our lives, and we tell ourselves that we are willing to change our behaviors to achieve our desired result.

Unfortunately, many of us fail because changing our engrained behaviors is really hard. So this year, instead of resolving to change something for you, what if we all resolved to make a difference in our families, our communities and if I may be so bold, our planet?

So, as you consider your New Year’s resolutions, … Read More

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Winter 2013 Table of Contents



New Spirit Coming to Town

On-Farm Country Store

Drink Better. Eat Better.

Soil Conditioner from Food Waste

Connection through Consignment

Simple Short-Order Restaurant

At Peace
New Foodies on the Block

Good Food: Bride’s Mission to Serve
All Local and Organic

Straight from the Farmers Mouth
  EDIBLE INK Hot Chocolate
Members’ Perspectives on Community-Supported Agriculture
How to Eat Local All Year Long
Farmers’ Perspective on Community-Supported Agriculture Programs


French Onion Soup

Whole Wheat Baguette

Vegetable Barley Soup

Winter Squash Dinner Rolls


ON THE COVER: Hearty and filling vegetable barley soup with winter squash dinner rolls make a perfect combination for a cold winter meal. Photo by Melissa Cole.

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