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 … Read moreIn Season Spring 2016
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, … Read moreMayonnaise
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. … Read morePea Salad
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 … Read moreContents Spring 2016
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 … Read moreCoolest Place in Town
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 … Read moreBalsamic Vinaigrette
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 … Read moreCreamy Buttermilk Dressing
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. … Read moreSmoky Strawberry Vinaigrette
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 … Read moreLearning to Forage Slowness
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 … Read moreReturning to Roots