Fall 2011 Archive

Letter from the Publisher “Simplicity is the essence of happiness.” —Cedric Bledsoe I dream of simple things: waking up and reading a book for hours, having nothing on my to-do list, spending a day in ...	Edible Events PHOTO BY © KRISTEN STEVENS, KRISTEN-STEVENS.COM Edible Columbus Fall Cooking Series For details and registration, please visit ediblecolumbus.com September 15 A Sweet Corn Celebration Noon–1:30pm & 6–7:30pm Let’s end the season with a celebration of Ohio sweet co...	Notable Edibles PHOTO COURTESY OF © NANCY KANGAS The Language of Flowers Nancy Kangas of Wyandotte Flowers talks about flowers with a humble regard for the way they grow, live and thrive on her ci...
Local and in Season WHAT TO LOOK FOR FROM SEPTEMBER through OCTOBER Fruits Apples, Blueberries, Cantaloupe, Grapes, Peaches, Pears, Plums, Strawberries, Watermelon, Tomatoes Greens Collard, Mustard and Turnip Greens; Lettuce, Kale, Spinach Cabbage Crops Broccoli, Cabbage, Cauliflower, Radishes Root Vegetables Beets, Celery, ...	From the Kitchen By Tricia Wheeler \| Photography by Catherine Murray The earliest known reference to ravioli appears in the writings of Francesco di Marco, a merchant of Venice, in the 14th century. He ma...	Young Palates PHOTO BY © CAROLE TOPALIAN Madeline’s Pumpkins On an old farm in Dublin that is covered in vines, live many little pumpkins in many straight lines By Madeline Scherer Every fall we go to Ja...
Inside Our Local Food Stories The B.E.A.N. TEAM Matt Ewer builds regional relationships for the sake of a stronger local food system Story and Photography by Kit Yoon It started when Matt Ewer was 8 years old. He ...	Worth the Trip The Inn at Honey Run. Amish Country Simplicity at its best By Carole Amber Photography by Troy Amber My husband and I recently had the pleasure of taking a personal timeout in Amish Country. Lo...	Edible Nation Preserving Local Agriculture Infused with Flavor By Sherri Brooks Vinton Infusions are a quick, easy and delicious way to capture seasonal flavors. I find them particularly helpful for using up the late-season ...
At the Farmers Market A Delicious History 135-year-old North Market farmers market welcomes new generation of peers By Dave Wible \| Photography by Catherine Murray Today, it seems like every community in Central Ohio has its very ...	Food for Thought Shagbark organic Ohio corn ready for grinding. Breaking New Ground Shagbark Seed & Mill Co. pioneer a fresh approach to staple foods By Colleen Leonardi \| Photography by Sarah Warda On a Thursday afternoon in...	A Chef’s Perspective PHOTO BY © CATHERINE MURRA, PHOTOKITCHEN.NET Chef David Texzloff OF G.MICHAEL’S BISTRO & BAR By Shawnie Kelley Chef David Tetzloff, executive chef and co-owner of G. Michael’s Bistro & Bar, brings Low Country flair to...
A Taste of Home PHOTO BY © CHARMAINE SUTTON Berry blintzes at Mariana’s. The Art of Blintz Making Collage Cooking with Mariana Smith By Tamara Mann Tweel and Charmaine Sutton In a breadline in Moscow, in the 1980s, the arti...	A Home Cook’s Diary Green with Envy Fall greens for a contemporary crop of home cooks Story and Photography by Molly Hays I don’t like greens; I adore them. Fall greens—kales and collards, chards and mustards—are absolutely choc...	Behind the Bottle Mead in the making Brothers Drake Meadery The honeyed taste of success from locally grown ingredients By Megan Shroy \| Photography by Jessica Opremcak In ancient Babylon, a bride’s father supplied his new son-in-law wi...
Our Advertisers edible ADVERTISERS Please look for a free copy of Edible Columbus each season at the businesses marked with a star. You can also subscribe to the magazine at ediblecolumbus.com. Ali O Natural ...	Last Seed Resurrecting Kohlrabi By John Gutekanst It’s late August, but Starline Organics is still producing the last bodacious vegetables of the season without the use of herbicides, chemical fertilizers or genetically modified seeds. ...	The Sweet Life at Honeyrun Farm Ten million bees keep business humming for Jarne and Isaac Barnes By Nancy Mckibben Photography by Catherine Murray and Jessica Opremcak Their story meanders sweetly, like a nectar-laden bee, from rural Ohio to Br...
Waste No More Outside the Eartha warehouse. A partnership between a dumpster diver and queen of the sustainable restaurant movement in Central Ohio By Marta Madigan \| Photography by Kristen Stevens Good fries are irresistible. That th...	Show and Till The children of the Franklin County Board of Developmental Disabilities Early Childhood Education & Family Center tasting calendula petals with Farmer Paul. Kids blossom and thrive when their classroom is a ga...	The Next Generation Debra Eschmeyer is determined to change how children eat with FoodCorps By Colleen Leonardi \| Photography by Kit Yoon Ohio native and fifth-generation farmer Debra Eschmeyer brings her regard for hard work an...
Sugar-Coated Pears By Tricia Wheeler When I set the table to entertain I love the tension of natural rustic elements and touches of elegance. Sugar-coated fruit like the pears on our cover add ...	Homemade Ravioli Pasta Verde (Green Pasta) Recipe compliments of the French Culinary Institute Ingredients 1 1/2 cups (225 grams) all-purpose flour, plus more as needed 2 eggs 1/4 cup (70 grams) cooked spinach, squeezed very dry and chopped ve...	Pumpkin Cookies Mill 1 1/2 cup soft wheat berries* (or use 21/2 cup all-purpose flour) 1/2 cup organic butter 1/2 cup coconut oil, melted 3/4 cup Sucanat* (or brown sugar) 1 egg 1 cup cooked pumpkin (canned ...
Roasted Pumpkin Seeds Pumpkin Seeds If you like them sweet, for each cup of seeds, add: 1/8 cup organic butter, melted 1 teaspoon cinnamon Dash nutmeg 2 tablespoons pure Ohio maple syrup Toss all ingredients into a bowl with ...	Infused Vinegar & Spirits Infused Vinegar Recipe You want to use a light or neutrally flavored vinegar that won’t overpower your flavoring agent—distilled white or apple cider vinegar make nice blank slates. Berries and herbs ...	Infused Honey Courtesy of Jayne Barnes 1 cup honey 4 tablespoons of your favorite dried herb, try: lavender lemon verbena mint or rosemary 1 Place in a jar sunny windowsill, stirring every few days until the honey has re...
Sweet Potato Fries with Spicy Mayo Adapted for home scale by Keith Adams, chef of Tip Top Kitchen and Cocktails 2–3 pounds sweet potatoes 1 small jalapeño pepper, minced fine, remove the seeds and ribs 1 small clove fresh ...	Mariana’s Blintzes Mariana’s Blintz Bash Makes 15 8-inch blintzes Ingredients 3 cups of all-purpose flour, sifted 2 large eggs 2 cups of heavy cream 3 cups of milk 1 teaspoon salt 4 tablespoons peanut oil or vegetable oil Half a potato 1/2 ...	Plum Vodka 2 pounds plums (The best plums for this liqueur are Prunus domestica.) 1 two-liter bottle of vodka (preferably 100-proof Stolichnaya Blue Label) 2 1/2 cups sugar 1. Wash plums and place in an airtight container. ...
Greens on Toast with Fresh Ricotta Inspired by Italy in Small Bites, Carol Field Yield: 1 generous cup kale pesto Buy the freshest whole-milk ricotta you can; small-batch ricotta outshines mass-produced by a mile, here. Stir leftover kale ...
Letter from the Publisher Edible Events Notable Edibles Local and in Season From the Kitchen Young Palates Inside Our Local Food Stories Worth the Trip Edible Nation At the Farmers Market Food for Thought A Chef’s Perspective A Taste of Home A Home Cook’s Diary Behind the Bottle Our Advertisers Last Seed The Sweet Life at Honeyrun Farm Waste No More Show and Till The Next Generation Sugar-Coated Pears Homemade Ravioli Pumpkin Cookies Roasted Pumpkin Seeds Infused Vinegar & Spirits Infused Honey Sweet Potato Fries with Spicy Mayo Mariana’s Blintzes Plum Vodka Greens on Toast with Fresh Ricotta