Magazine

Letter from the PUBLISHER I have to admit I don’t have a green thumb. My husband is the gardener in our family. It brings him great pleasure to plant our backyard garden and a larger plot at his fa...

Letter from the EDITOR “Dream big—and take small steps.” —Anupama Joshi PHOTO BY ©SARAH WARDA, SARAHWARDA.COM Many small steps have led to the big dream of Edible Columbus. As we celebrate our s...

Edible Events Spring Cooking Series PHOTO BY © CATHERINE MURRAY, PHOTOKITCHEN.NET For details and registration, please visit ediblecolumbus.com MARCH 21 All About Salmon Noon–1:30pm, 6–7:30pm ...

Local and in SEASON Vegetables & Herbs Asparagus, Broccoli, Cabbage, Cilantro, Collards, Greens, Kale, Mustard Greens, Radishes, Rhubarb, Spinach, Turnip Greens Meat & Dairy Cheeses, Eggs, M...

from the Kitchen Cooking with Chef Hubert Keller Q: Edible Columbus: What’s your fondest memory from your childhood of cooking in the kitchen with your family? A: Hubert Keller: My fondest memory i...

From the GOOD EARTH With A Cow Horn and the Moon An Introduction to Biodynamics By Claire Hoppens, Photography by Jessica Opremcak Magdiale Wolmark, head chef and owner of TILL, as he talks to u...

Local FOODSHED The Sustainable Kitchen A concise guide to greening your kitchen, and a challenge to ‘make one change’ By Nancy McKibben A sustainable kitchen is one that uses durable products made...

In the GARDEN A Gardener’s Journal Winter’s work is best done from a warm, comfy chair Story and Illustrations by Susan Weber A look at my small Clintonville backyard in late winter does not revea...

Young PALATES Starting With a Seed The rewards of growing your own garden with your family By Madeline Scherer Want to grow a vegetable garden? It might seem overwhelming at first. I’m going to sh...

Notes on AGRICULTURE A YEAR-ROUND GREENHOUSE REVOLUTION A call to create more high tunnels in Central Ohio in 2012  By Warren Taylor Ohio has decades of winter greenhouse growing history. Thousand...

Advertiser Directory Please look for a complimentary copy of Edible Columbus each season at the businesses marked with a star. You can also subscribe to the magazine at ediblecolumbus.com. A Cheese ...

Last SEED HAWS WATERING CAN the balance of these cans has never been matched—they are available in plastic, but a copper one makes the ultimate gardener gift DANDELION WEEDER you must get the ...

Soil Matters Just beneath our feet is the ultimate natural resource By Victoria Spencer Illustrations by Lucy Engelman No matter how cold and lifeless the ground looks (and feels) in winter, there...

Beautiful, Useful, Edible Jennifer Bartley and the American Potager By Molly Hays Jennifer Bartley is no ordinary garden designer. Granville resident Bartley is the founder of landscape design firm...

With a Stick and a String Making Columbus the community garden center of the nation By Tamara Mann Tweel PHOTO BY © KRISTEN STEVENS, KRISTEN-STEVENS.COM Retha Roblero’s classroom in Hilltop flau...

It’s a Lifestle Mayor Coleman’s recipe for a thriving, sustainable city By Marta Madigan PHOTO COURTESY OF CITY OF COLUMBUS, OFFICE OF MAYOR MICHAEL B. COLEMAN Mayor Coleman watering the communi...

The Farmer Down the Block Urban agriculture is growing–veggies to bees to livestock Story and photography by Kit Yoon From Shanghai to Havana, New York to San Francisco, urban agriculture is ...

One to One, One to Many In Chicago, Detroit and Cleveland, the power of urban agriculture rises up By Colleen Leonardi PHOTOS BY © CAROLE TOPALIAN “Round the world, no food culture is more impor...

Rhubarb Fool By Tricia Wheeler I love simple recipes that are delicious and easy to make. Rhubarb fool is one of my favorite spring desserts. My best friend says, “I could eat this every day. Serve...

Grandma’s Omelet Soufflé with Strawberries By Chef Hubert Keller This is one of my favorite desserts. It reminds me of home because my grandmother loved to make this recipe for us when our parents w...

Asparagus Vichyssoise By Chef Hubert Keller PHOTO BY © CATHERINE MURRAY, PHOTOKITCHEN.NET Chef’s Note: Allow 40–45 minutes to prepare. An easy recipe, inexpensive. Serves 4 Ingredients 1½ tabl...

Goat Cheese Stuffed Fingerlings By Chef Hubert Keller Yields 20–24 pieces Ingredients 10–12 fingerling potatoes 5 ounces goat cheese, room temperature 2 teaspoons white truffle oil (or hazelnut ...

Stuffed Trout with Green Garlic and Herbs Recipe courtesy of Jennifer Bartley Serves 2 Ingredients 2 whole trout, gutted and cleaned Salt and freshly ground pepper 2 stalks green garlic, sliced l...

Creamy Green Goddess Dressing Recipe courtesy of Jennifer Bartley Makes about a cup Ingredients 3 tablespoons fresh flat-leaf parsley, chopped 1 garlic clove, chopped 1 green onion, chopped ½ a...

Dilly Heirloom Potato Salad Recipe courtesy of Jennifer Bartley Serves 8–10 Ingredients 3 dozen small early potatoes with skins (5–6 cups) Salt to taste ½ cup sour cream ½ cup real mayonnaise ...

My daughter is 5 years old. I often glance at her and wonder about her future. I wonder what she will become, whom she will love and what her world will look like in 20 years when she starts to put ...

PHOTO BY ©Sarah Warda, Sarahwarda.Com Like Snow Suppose we did our work like the snow, quietly, quietly, leaving nothing out. —Wendell Berry I love the poetry of Wendell Berry. His voice rings c...

edible Columbus Winter Cooking Series For details and registration, please visit ediblecolumbus.com DECEMBER 12 Tabletop Style Tips, Hand-Crafted Cocktails & Hors d’oeuvres 6–7:30pm Do you...

Photo Courtesy Of Basi Italia By Karen Lynch Christmas Trees at Basi Italia In 2007, Trish Gentile and John Dornback, wife-and- husband team and owners of the beloved Basi Italia, got the beautifu...

Photo By © Catherine Murray, Photokitchen.Net Winter Seasonal Availability Vegetables Onions, Parsnips, Potatoes, Winter Squash, Turnips, Cabbage, Carrots Meat & Dairy Cheese, Milk, Meats O...

By Tricia Wheeler | Photography by Catherine Murray I have always believed that happiness comes from small everyday pleasures. It is the little things that give meaning to our lives as we go about ou...

Dinner at the Rue Dumaine Dayton, Ohio The old grind, the wild blue yonder and everything in between By Carole Amber | Photography by Troy Amber With the weather cooling and daylight shrinking, ...

Above: Madeline and Gigi Fruits of the Family Tree Cinnamon rolls remain a favorite generation after generation By Madeline Scherer | Photography by Catherine Murray Wintertime makes me smile be...

Castle in the Clouds Founder’s vision leaves legacy of love in Cedar Falls By Nancy McKibben Anne Castle single-mindedly pursued her dream of an inn in the Hocking Hills, but her real legacy rests ...

Injera: Ethiopian Bread in a Columbus Bakery By Tamara Mann Tweel and Charmaine Sutton Photography by Jessica Opremcak Eating in Ethiopia is a full-body experience. Past explorers, enamored with ...

At Battelle Darby Creek Metro Park and on 20 Ohio ranches, the mighty buffalo stages a comeback By Nancy McKibben “Yet he saw that sweep of buffalo with a marvelous distinctness, with the swift leap...

Slow Money founder, Woody Tasch Photo By Carole Topalian Woody Tasch on Slow Money, soil and poetry by Marta Madigan Where do your investment dollars go? Woody Tasch, founder and president of ...

Photo By Carole Topalian Warm Fuzzies The wild, wonderful world of local fiber By Molly Hays Here’s an odd thing: I rarely eat a tomato without thinking about who grew it, and where. Yet I cast on...

And with Jan Kish, it’s savory too By Joannie Colner D’Andrea | Photography by Jessica Opremcak Ask Jan Kish how she became one of the premiere sugar artists and she will tell you that she simply ne...

Snowville Creamery has a modest goal: save the world By Eric LeMay | Photography by Sarah Warda Pouring milk from Snowville Creamery feels blissful. When you pick up the carton, you’re greeted by ...

The Highest Expression of Love AJ Perry of Sassafras Bakery By Genevieve Rainer | Photography by Catherine Murray If you’ve been to the Olde Worthington Farmers Market on any Saturday during the pa...

A Winter Harvest Greens grow even when it snows by extending the season Story and Photography by Kit Yoon Despite the frigid temperatures and scarce daylight, several Central Ohio small farmers f...

Winter Wines Chris Dillman shares some of his philosophy on wine and winter’s best picks By Megan Shroy Without question Chris Dillman is the opposite of a wine snob. Yet, he has passed the Advanc...

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. Angry Baker* 614-94...

Clustering Around the Cows: Why food hubs in Ohio may be one way forward By Ken Meter When I first met Warren Taylor of Snowville Creamery, he was scooping freshly made pawpaw ice cream from a bicy...

Recipe by Tricia Wheeler This is a hearty, delicious and economical soup for the winter season. It is made even better if you can buy local black beans by Shagbark (see our fall issue online to lea...

Adapted from a recipe by Alton Brown Ingredients 1 cup hulled green pumpkin seeds 1 teaspoon vegetable oil, plus additional oil for coating spatula 1 teaspoon cayenne pepper 1/2 teaspoon ground...

Ingredients Shallow jar with tight-fitting lid Fresh goat cheese Good-quality olive oil Peppercorns Dried hot pepper Bay leaf Garlic clove Fresh rosemary Procedure 1 Slice goat cheese into...

Ingredients Pretty bottle with a tight-fitting lid or cork 1–3 fresh vanilla beans Vodka (preferably OYO Honey Bean Vanilla Vodka, middlewestspirits.com) Procedure 1 Keeping the vanilla bean i...

Ingredients 2 sticks cold butter, diced 1/2 cup grated cheddar cheese 2 tablespoons fresh grated Parmesan cheese 1 1/2 cups flour 2 egg yolks 1 teaspoon of cayenne pepper 1 teaspoon dried mus...

1 If you are a baker of bread, take a portion of your bread and add two to three tablespoons sugar to sweeten it. If you aren’t, my Gigi says to use a pre-packaged dough from the store. 1 Roll doug...

Recipe courtesy of Chef Anthony Schulz Wild Rice 1/2 cup wild rice 1 1/2 cup water 1 tsp kosher salt 1/2 small onion, diced 1 tablespoon butter Vegetables 2 carrots 2 turnips 8 button mush...

Berbere Ingredients 1 teaspoon ground fenugreek seeds 1/4 cup ground cayenne 1/4 cup red pepper flakes 1/4 cup paprika 1 tablespoons salt 1/4 teaspoon ground allspice 3/4 teaspoon ground carda...

By Tricia Wheeler You can use either beef or bison short ribs. Serve the short ribs with thick noodles, garlic mashed potatoes or polenta. Serves 4–6 Ingredients 5 pounds short ribs 3 tablespoons...

Recipe courtesy of Jan Kish If you love snow as much as I do, a snowball ice cream dessert is the “cat’s pajamas”! Every Christmas I was in heaven when it was time for dessert. The lights were low, t...

“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 my kitchen cooking a...

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–1:3...

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 city plot in the U...

WHAT TO LOOK FOR FROM SEPTEMBER through  OCTOBER Fruits Apples, Blueberries, Cantaloupe, Grapes, Peaches, Pears, Plums, Strawberries, Watermelon, Tomatoes Greens Collard, Mustard and Turnip G...

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 made his rav...

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 Jacquem...

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 would gather s...

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. Loc...

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 ...

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 ha...

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 Thu...

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 & B...

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...

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 ...

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 suppli...

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 Skin C...

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 ...

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, fro...

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 ...

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 c...

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 ...

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 just the right touch of s...

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 ...

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 work...

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 b...

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...

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 th...

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 garlic, mi...

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 veg...

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 air...

Letter from the Publisher Do you ever feel like the more you learn the less you know? Since starting Edible Columbus, I have been learning every step of the way about our community, our local food ...

Notable Edibles The Mighty Mushroom John Beshuk, Worthington health insurance agent and mushroom expert, names a trinity of influences who inspired his passion for mushroom hunting: his Polish grand...

Inside our Local Food Stories Jeni’s Splendid Ice Creams AT HOME We are eagerly anticipating the release of Jeni Britton Bauer’s new cookbook published by Artisan Books, due out July 1. Until then...

Local and in Season Early Harvest: June Fruits Black, Purple and Red Raspberries; Strawberries; Gooseberries Vegetables Broccoli, Green Peas, Asparagus, Lettuces and Greens, Rhubarb Peak Harve...

From the Kitchen PHOTO BY © CATHERINE MURRAY, PHOTOKITCHEN.NET Local Vegetable Napoleons with Chive Oil By Tricia Wheeler Serves 4 This is a summer favorite—perfect for making early in the day ...

Young Plates Making Local Foods with your Kids The fun of whipping up butter, Greek yogurt and more in your very own kitchen Story and Photography By Kit Yoon “Don’t play with your food!” might ...

At The Farmers Market The Olde Worthington Farmers Market Wayward Seed finds an abundant niche in Olde Worthington By Adam Welly | Photography by Brad Smith I have always marveled at Worthington...

Edible Traditions When a community Cooks New Albany friends discover cooking together is nourishing in many ways By Nancy McKibben PHOTO BY © CATHERINE MURRAY, PHOTOKITCHEN.NET It was January 2...

A Taste of Home A Fertile Friendship The Somali Bantu, Franklin County and the Mighty Radish By Tamara Mann Tweel and Charmaine Sutton Ali Hussein arrived in Columbus, Ohio, in 2004 by way of an a...

Artisan Foods At the Heart and Soul of Luna Burger Two women + local ingredients + love = a really good veggie burger Story and Photography by Kit Yoon A lot of love and commitment go into the mak...

From Grandpa Nick's to Crnkovics Mike and Laura Laughlin turn heirloom tomato varieties into organic happiness By Jan O'Daniel | Photography by Catherine Murray It’s ironic that organic growers M...

Notable Summer Reads Our Top 10 Books for Summer From chilies and climate change to cooking from your garden to living the farm life, we’ve chosen summer reads that span a diverse menu of topics. ...

Up From the Bottoms An urban agriculture initiative produces community as well as food in Franklinton By Marta Madigan Every city needs an oasis, especially a fresh food oasis in the middle of a ...

A Home Cook's Diary A Merry RIOT Ohio’s versatile, talented sweet peppers Story and Photography by Molly Hays Sweet peppers are one of those kitchen workhorses whose versatility I adore. Raw, th...

A Growing Family Business The Rhoads family, from left to right: Carly and Jeremy Neff, Brett Rhoads, Brent and Kathy Rhoads. Kathy Rhoads and her family care for Ohio farmland and each other By ...

At the Table Chef Thomas Smith History, quality, respect are on the menu at the Worthington Inn By Megan Shroy | Photography by Catherine Murray Once a young chef was learning his trade ...

Sense of Place Leslie Schaller, director of programs at ACEnet, with some of the products produced out of ACEnet and Athens, including Snowville Creamery milk, Crumbs Bakery crackers, Shagbark Seed...

Behind the Bottle Sweet Tea jC's taste of the South suits summer to a tea By Megan Shroy | Photography by Kristen Stevens I’ve always had a penchant for all things Southern. The accent. The hosp...

Our 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. Ann’s Raspberry Farm a...

Last Seed Bushels of Tomatoes By Sheryl Pfeil Bushels of tomatoes—perhaps my most colorful childhood memory. It is remarkable how many childhood memories have a gustatory anchor. We had a large col...

Farmers Market Sundae Makes 6 servings 3 cups blueberries, raspberries, blackberries, halved strawberries and/or halved pitted cherries 1/4 cup sugar 1 tablespoon honey 2 tablespoons tawny port...

Local Vegetable Napoleons with Chive Oil By Tricia Wheeler Serves 4 This is a summer favorite—perfect for making early in the day and heating up quickly at dinnertime! It is a versatile recipe th...

Devil’s Chicken with Lemon Yogurt Dipping Sauce, Easy Sweet & Sour Pickled Vegetables PHOTO BY © CATHERINE MURRAY, PHOTOKITCHEN.NET Easy Sweet & Sour Pickled Vegetables Selection of fresh crunchy...

Raspberry Peach Trifle with Brown Butter Pound Cake PHOTO BY © CATHERINE MURRAY, PHOTOKITCHEN.NET By Melody Knudson Serves 4–6 A perfect summer dessert! Use store-bought pound cake if you are ru...

Homemade Butter We love making butter at our house. The children enjoy watching heavy cream magically transform into butter within a few minutes. They also love to squeeze out the buttermilk with...

Chicken Suqaar (Somali Summer Stew) This recipe is inspired by Asiya David, a Somali Bantu woman living, working and soon to be gardening in Columbus. 1 pound chicken 2 cups chicken stock 2 tables...

Gazpacho Based on recipe from Engine House Number 5, adapted by Tricia Wheeler Makes 6 servings I am crazy about gazpacho. My best friend and I would frequent Engine House Number 5 all summer long ...

Fried Green Tomatoes This recipe comes from Maryann Poole—a Franklinton resident—who is known for whipping up some killer fried green tomatoes. Although she grew up on a farm in Baltimore, Ohio, he...

Letter from the Editor Photo by © Catherine Murray, photokitchen.net Surviving a cold gray Ohio winter turns me into giggling child when I glimpse the first sign of spring. I have a crab apple tre...

Notable Edibles Photo by © Kristen Stevens, kristen-stevens.com Eggcellent Ideas for Easter For Easter this year, why not give natural dye a chance? Boiling brown eggs in onion skins infuses the...

Local and in Season Asparagus Broccoli Breads Cabbage Cheeses Cilantro Collards Eggs Greens Honey Kale Maple Syrup Meats Milk Mustard Greens Radishes Rhubarb Spinach Turnip Greens...

Inside Our Local Food Stories An Interview with Michael Ruhlman Steve Stover “I’m physically compelled to write, as a shark to swim,” writes Michael Ruhlman a Cleveland native who graduated from Du...

From the Kitchen In the Kitchen With Jacques Pépin Wine Pairings by Janine Aquino One of America’s best-known chefs, cookbook authors and cooking teachers, Jacques Pépin has published 26 books and ...

Edible Traditions In Love with Lindey’s: After 30 years, Lindey’s still flourishes under Sue Doody’s gracious rule By Nancy McKibben, Photography by Catherine Murray Today Lindey’s gleams and bust...

Young Palates Sprouts for Spring: From sprouting seeds, little gardeners may grow Story and Photography By Kit Yoon When I was growing up in Thailand all school children had to grow sprouts for sc...

A Taste of Home Cambodian Columbus Cooking with the Khims Tamara Mann Tweel and Charmaine Sutton Columbus is home to over 10,000 new Americans. Families from Afghanistan, Cambodia, Ghana, Korea, a...

Worth the Trip Malabar Farm: Louis Bromfield and his journey from pitchfork to pen Shawnie Kelley Photo of an original drawing by Kate Lord from Malabar Farm, courtesy of The Wooster Book Compa...

Artisan Foods The Story of a Local Collaboration: Farmer, Miller, Baker Practice Farm to Table in Less Than 30 miles Story and Photography By Kit Yoon Terry spinning the wheel to activate the g...

Artisan Foods Terry spinning the wheel to activate the grinding process. The Story of a Local Collaboration: Farmer, Miller, Baker Practice Farm to Table in Less Than 30 miles Story and Photogr...

Worth The Trip Granville, Ohio A town—and its custard—frozen in time By Carole Amber The historic Granville Inn. Known to its locals as “paradise,” Granville, Ohio, reminds me of a Norman Rockw...

Local Foodshed A Neighborhood Food Plan: What can happen when a community comes together to embrace the dream of better food By Brian Williams and Michael Jones Weinland Park is awaiting a new daw...

From the Ground Up A thriving farm leads to growth all around with Kent Peter’s Black Creek Bistro By Seth Borgen, Photography by Catherine Murray When Kent Peters first opened Black ...

Good, Clean & Fair Food A look at the Slow Food movement and how it is changing the way we eat in Columbus, Italy and all around the world By Carole Amber If someone asked me how I could help the w...

A Man and His Menus By Nancy McKibben, Photography by Catherine Murray Chef Hubert Seifert of SPAGIO celebrates 50 years of cooking with a one -of-a kind memoir There is the new recipe you try one ...

At the Farmers Market The Clintonville Farmers Market: Laura Zimmerman on what makes this year’s market unique by Michele Burke Mooney Right in my neighborhood, the Clintonville Farmers Market oper...

Edible Landscapes Val Jorgensen and the culinary curb appeal of growing an edible landscape by Jan O’Daniel “Grow what you want to eat,” advises Val Jorgensen—owner of Jorgensen Farms, a 65-acre ce...

Behind the Bottle Loving Cups: Extra care and attention to detail helps local roasters build a better brew By Megan Shroy, Photography by Kristen Stevens Financial advisors frequently say that yo...

Our Advertisers Please look for a free copy of Edible Columbus each quarter at the businesses marked with a star. You can also subscribe to the magazine at ediblecolumbus.com. American Culinary Fed...

Last Seed A Terroir-ist’s Manifesto for Eating in Place  By Gary Paul Nabhan  Know where your food has come from through knowing those who produced it for you, from farmer to forager, rancher or...

Salmon Burgers on Baby Arugula Photos courtesy of Jacques Pépin By Jacques Pépin, from More Fast Food My Way (2008) 5 Servings  1 pound totally clean salmon fillet, pinbones removed, cut i...

Asparagus custards By Jacques Pépin, from Fast Food My Way (2004) Photos by © Catherine Murray, photokitchen.net 4 Servings  At our house, this dish signals the arrival of spring. Make s...

Slow and Easy Bread in a Pot By Jacques Pépin, from More Fast FoodMy Way (2008) Photos by © Catherine Murray, photokitchen.net Makes 1 two-pound loaf  2 1/4 cups tepid water (about 90°)  ...

Lindey’s Angel Hair Pasta with Shrimp, from As the Tables Turn: A Biography of a Bistro (2006) This is a recipe that’s easy to pull together, but it does require some initial preparation—what chefs...

How to Make Mrs. Khim’s Amok Serves 10  For the Kroeng (Paste)  10 kaffir lime leaves (stem removed and roughly chopped)  10 stalks lemongrass (sliced into thin rounds)  10 cloves garlic (ro...

Letter From the Publisher PHOTO BY © CATHERINE MURRAY, PHOTOKITCHEN.NET Food ties us to so many important issues, beyond what we consume. For me, shopping at a farmers market is pure happiness. E...

Letter from the editor PHOTO BY © SARAH WARDA ...let’s not forget the realities of what farmers face, and what we face, in turn. At the Edible Communities conference in March, Brian Halweil, edit...

Edible Events PHOTO BY © CATHERINE MURRAY, PHOTOKITCHEN.NET edible COLUMBUS Summer Events & Cooking Series For details and registration, please visit ediblecolumbus.com June 25 Summer Entertai...

Delicious Collaborations Casey Hoy and the Agricultural Ecosystems Management program at OSU Countywide food councils in Ohio try to back up a few steps to figure out how farms and food businesses f...

Local and In Season Early Harvest: June Fruits: Black, Purple and Red Raspberries; Strawberries; Gooseberries Vegetables: Broccoli, Green Peas, Asparagus, Lettuces and Greens, Rhubarb Peak Harvest...

From the Kitchen A Farmers Market Smorgasbord By Tricia Wheeler Photography by Catherine Murray When I shop at the weekly farmers market, I try to buy food for at least four dinners, plus Sunday...

Young Palates PHOTO BY © CAROLE TOPALIAN I Dream of Farming By Madeline Scherer What would you like to be when you grow up? That’s one of the first questions that people always ask me when we m...

Edible Traditions The Virtues of Blueberries The Blueberry Patch teaches responsibility, hard work and pride in achievement By Nancy McKibben PHOTO BY © CAROLE TOPALIAN It is Saturday morning, ...

Worth the Trip A Farmhouse Vacation Manchester Hill offers tempting taste of farm-stay trend By Carole Amber Cock-a-doodle-doos, a freshly laid blue-egg omelet and an intimate look at your local...

A taste of Home Leah and Joao Simoes in front of the grill Couve a mineira, Brazilian-style collard greens Hardwood charcoal ready for the churrasco The first slice of picanha Caipirinhas...

Edible Entrepreneur Sweet T hing Gourmet Can-do couple do can—just about everything By Claire Hoppens • Photography by Catherine Murray Kyla and Mark Touris are preservers. Each day in thei...

Notes on Agriculture Food Fight The Farm Bill By Dan Imhoff Much has changed since the Farm Bill was last reauthorized in 2008, as it is every five years. The current bill is due for renewal by S...

A home Cook's Diary For a Gardener Buried in Basil, It’s Time to Think Beyond Pesto Story and Photography by Molly Hays Basil and I had a standoff last summer. It was earliest August, when the ...

Edible Nation Eating & Writing A defense of manual labor By Francesca Preston Amidst old plantings of olives and grapes, Francesca and her father, Lou Preston, dig wild dandelion, to write about...

Advertisers Directory edible columbus ADVERTISERS Please look for a complimentary copy of Edible Columbus each season at the businesses marked with a star. You can also subscribe to the magazine ...

Last Seed PHOTO BY © CAROLE TOPALIAN Fresh Food A call to heal hunger with fresh fruits and vegetables this summer By Matt Habash This summer, volunteer in the Foodbank’s garden, take your surp...

Her Colorful Nest Leslie Rector of Story Book Farm Inside the historic Story Book home built in 1839 A friendly rooster on the farm A view of the cornfield next to Leslie and Richard’s far...

Peachy Perfection Timing, attention to detail yield sweet results at Branstool Orchards By Mary Lou Shaw • Photography by Catherine Murray There is an orchard just east of Columbus that produces su...

Young & Farming Above, left to right: Erin Harvey of the Kale Yard, at Bird’s Haven Farm; Erin planting seedlings for the season; inside the Bird’s Haven greenhouse; Lee Bird on his farm; B...

Grilled Greek Salad with Blue Jacket Feta Cheese PHOTO BY © CATHERINE MURRAY, PHOTOKITCHEN.NET By Tricia Wheeler Serves 6 This is a great salad to make when tomatoes, peppers and cucumbers are a...

Tricia's Favorite Summer Recipes Here I share some of my favorite ways to enjoy the best of the season. In mid-June, at the height of strawberry season, I buy a few extra quarts that I turn into s...

Cabbage Shelled Tacos Brown 1 pound of grass-fed, organic beef Dice fresh tomatoes, onion, lettuce and avocados Shred some farmer’s cheese Spoon ingredients into a large cabbage leaf and then wrap...

A Brazilian Barbecue with Picanha, Vinaigrette, Farofa & Caipirinhas Farofa Farofa is a Brazilian staple. Toasted yucca flour (also known as manioc flour) is served with everything from stews to bar...

Grilled Chicken Satays with Peanut Sauce & Spicy Jam Recipe by Kyla Touris Serves 4–6 Ingredients: 1 1/2 pounds chicken tenders, or breast cut into strips 1 garlic clove, finely minced 3/4 inc...

Peach Upside Down Cake Based on a recipe by Leslie Rector, adapted by Tricia Wheeler Serves 6–8 This is an easy cake to make and it’s moist and delicious. I think it’s best with juicy peaches from ...

PHOTO BY © CATHERINE MURRAY Food is so essential to our health and happiness, yet sometimes we spend so little time planning or preparing a meal. I am one of those people who wake up every morning...

PHOTO BY © SARAH WARDA What’s your food story? Beyond the facts of what foods you loved as a child and when you cooked your first meal all on your own, what’s the poetry of why you eat what you eat...

PHOTO BY © CATHERINE MURRAY Edible Columbus Fall Events & Cooking Series For details and registration, please visit ediblecolumbus.com October 3 All About Fresh, Local, Naturally Raised Meats a...

School Food Gets Better in Bexley School lunch fare has been a popular topic of discussion over the past several years, as school systems work to balance affordability with nutrition. The 2010 Ohio l...

PHOTO BY © CATHERINE MURRAY What to look for from September through October Fruits: Apples, Blueberries, Apricots, Blackberries, Cantaloupe, Grapes, Peaches, Pears, Plums, Strawberries, Watermelon...

Flavors of Fall By Tricia Wheeler Illustrations by Brooke Albrecht Fall is a special time of year in Ohio. After summer, we are blessed with another season of vegetables and fruits that can carry ...

I was inspired to create this recipe after reading about Julia Child’s creamy pumpkin soup baked in a whole pumpkin. The idea of using a pumpkin or squash as your cooking vessel to create a soup or fo...

Adding a little heavy cream at the end of cooking elevates this simple Brussels sprouts recipe into something special. I sauté Brussels sprouts quickly in a hot cast-iron skillet, ever since I learn...

Sometimes hardy greens need a little sweetness to help them shine. This easy recipe is a good way to get the whole family to enjoy their greens. Ingredients 1 pound Swiss chard, ribs removed, choppe...

Do you know the difference between dressing and stuffing? They are the same, except stuffing gets its name from being stuffed in a bird, and dressing is baked in a dish. This dressing is a “fancied-up...

By Polly Rich Adapted from Maida Heatter’s Cakes This is a sour cream “pound cake”–type cake using candied and fresh ginger. It is so incredibly amazing and scrumptious. Serve with a dollop of Sn...

A Mother & Daughter’s Food Journey How one family chooses to eat healthy By Madeline Scherer “It’s not food if it arrived through the window of your car,” writes Michael Pollan in his book Food Rul...

How Growing Matters is bringing homegrown food to backyards throughout the city of Columbus By Joannie D’Andrea Photography by Jessica Opremcak One week last spring, Growing Matters’ program coor...

Healthy Food in Our Health Care System: A Possibility? By Oran B. Hesterman, PhD President and CEO, Fair Food Network 1 Jamie Harvie, Leslie Mikkelsen, and Linda Shak, “A New Health Care Preventio...

A view of Mockingbird Meadows and the surrounding farmland A family-run, biodynamic honey and herb farm offers the healing experience of medicine as food By Colleen Leonardi Photography by Kristen...

A Fall Vegetable Soup from Mockingbird Meadows With an autumn chill in the air, a homemade soup using vegetables and herbs is one of the best remedies for colds, general sluggishness and all-around g...

The Other Potato Ohio’s Excellent Sweets Story and Photography Molly Hays I feel a little sorry for the sweet potato. Every year it arrives in earliest September, squeezing in between the eggplant,...

adapted from Plenty, by Diana Henry This is a mild, ecumenical curry, which travels well through the season. Add the last zucchini, or the first cauliflower, or ribbons of kale, as summer’s green bea...

PHOTO BY © CATHERINE MURRAY An interior view of a wild pawpaw found in the woods near Olentangy River Road By Nancy McKibben An exotic fruit and a plucky fowl are among the heritage foods of our ...

Crafting organic, Belgian-style brews, Matthew Barbee of Rockmill Brewery has found his calling By Claire Hoppens • Photography by Catherine Murray Matthew Barbee of Rockmill Brewery found himself...

A Picnic at Rockmill For a fantastic picnic or tasting with Rockmill beers, here are some of my favorite food pairings, all from Katzinger’s Delicatessen in German Village. – Matthew Barbee Ossau-I...

By Claire Hoppens Photography by Catherine Murray An Overnight Escape to Lancaster This fall, carve out some time for an overnight escape to Lancaster. It’s a beautiful drive to a worthwhile dest...

Please look for a complimentary copy of Edible Columbus each season at the businesses marked with a star. You can also subscribe to the magazine at ediblecolumbus.com. A La Carte Food Tours alacarte...

letter from the PUBLISHER For many years, my best friend and I would take a trip overseas in January. It was before kids, husbands and other responsibilities were part of our life, and as single girl...

letter from the EDITOR When I first tried baccala, a traditional Italian dish of dried salt cod served during the holidays, prepared by my grandmother with love and care, I didn’t like it. The salty,...

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young PALATES By Madeline Scherer Photography by Jessica Opremcak In our house, there are always at least five cooks in the kitchen! Although I used to cook by myself since I am the oldest—and some ...