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# Edible Michiana

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- [Red Grape and Red Onion Pan Jam](https://ediblemichiana.ediblecommunities.com/eat/grape-red-onion-pan-jam-recipe/) - Serves 4–6 Fresh grapes aren't just for snacking. Their natural sweetness and high juice content allow them to cook down into a rich, jam-like pan sauce in minutes, without the need for added pectin or lengthy cooking. Combined with red onions, crushed fennel and coriander, and a splash of sherry vinegar, the grapes transform into
- [Grape Focaccia](https://ediblemichiana.ediblecommunities.com/eat/grape-focaccia-recipe/) - Serves 8–10 Known in Tuscany as schiacciata con l'uva (pressed bread with grapes), this rustic bread has been enjoyed for centuries during the autumn grape harvest. Traditionally baked with grapes left over from the winemaking process, it celebrates one of Tuscany's most important seasonal rituals. Dark seedless table grapes make a wonderful substitute in home
- [Dolmas (Stuffed Grape Leaves)](https://ediblemichiana.ediblecommunities.com/eat/dolmas-stuffed-grape-leaves-recipe/) - Makes about 75 Dolmas, from the Turkish word meaning "something stuffed," have been enjoyed throughout the Eastern Mediterranean and Middle East for centuries, with countless variations passed from one generation to the next. Grape leaves, with their mild, pleasantly tangy flavor, become silky as they cook, and they can often be foraged from healthy, unsprayed
- [In-season: Table Grapes](https://ediblemichiana.ediblecommunities.com/in-season/table-grapes/) - While most grape varieties are best known for winemaking, table grapes serve a different purpose. Unlike wine grapes, which are smaller, thicker-skinned and higher in sugar for fermentation, table grapes are bred to be larger, crisper and milder in sweetness and acidity for fresh eating. Whether enjoyed by the handful, tossed into chicken salad or
- [Spicy Cucumber Margarita](https://ediblemichiana.ediblecommunities.com/uncategorized/spicy-cucumber-margarita-recipe/) - From Cinco International Refreshing and delivering the perfect amount of heat, this margarita is made for warm summer nights. The cucumber jalapeño mixture comes together quickly and makes enough to serve a large crowd. It’s infused with Tajín—a popular Mexican seasoning blend with chili, lime and salt—enhancing the mild heat and punchy citrus while balancing
- [Turning the Tide](https://ediblemichiana.ediblecommunities.com/food-thought/turning-the-tide/) - Photos by Kay Westhues Never far from a river or a lake, it’s easy for Michiana residents to take water for granted. But with increasing consumption needed for farming, industries and energy sectors like chip plants, as well as a loosening of environmental policies, conserving and protecting our water resources are more important than ever.
- [Resources for healthy, sustainable living](https://ediblemichiana.ediblecommunities.com/uncategorized/south-bend-sustainable-resources/) - The Michiana region is home to many organizations dedicated to improving our community’s health across multiple levels of production, consumption and reuse. Here are some of those organizations. Native Plants for Healthy Ecosystems Wild Ones (throughout Michiana): The Wild Ones chapter in South Bend, Indiana, aims to increase awareness about the importance of planting native
- [Tender Sprouts](https://ediblemichiana.ediblecommunities.com/things-do/food-farm-educational-camps-south-bend/) - When I first heard of something called “Farm Camp,” it was the aughts. I was living in New York City, working at a magazine, and pretty well leading the glamorous life I dreamed of growing up on a farm in Indiana. Farm camp? I scoffed. You mean parents pay money to have their kids
- [Eye on the Future](https://ediblemichiana.ediblecommunities.com/eat/cinco-international-south-bend/) - Depending on how often you’ve eaten at Cinco International over the past 12 or so years it’s been open, you could be forgiven for looking around and thinking you always seem to be eating in a different restaurant. Not that the changes have been going on every day, but compared with the history of the
- [Working It Out](https://ediblemichiana.ediblecommunities.com/food-thought/willowbrook-farms-michigan/) - Willowbrook Farms is an example of what happens when a strong woman has a dream. Five years ago, Vanessa Frias and her family lived in the suburbs of Northern Indiana, but she had a strong sense that they should pivot to a new life in the country. Her casual online search for property landed her
- [Garlic Rosemary Rack of Lamb with Sweet Mint Sauce](https://ediblemichiana.ediblecommunities.com/eat/garlic-rosemary-lamb-rack-recipe/) - Serves 2 A rack of lamb comes from the rib section, where the muscles do very little work, resulting in a cut that is exceptionally tender. Often “frenched,” with the bones cleaned for presentation, it carries a thin cap of fat that gently bastes the meat as it roasts. Despite its elegant appearance, it’s surprisingly
- [Herb-packed Lamb Burgers with Quick Pickles and Whipped Feta](https://ediblemichiana.ediblecommunities.com/eat/lamb-burgers-recipe/) - Serves 4 Similar in texture and as easy to prepare as ground beef, ground lamb’s earthy and gamey notes excel when paired with bold Mediterranean flavors. Fresh herbs are folded into the patties, quick pickles add brightness and a whipped feta spread brings a creamy, tangy finish. Roasted red peppers lend a gentle sweetness and
- [Xinjiang Cumin Lamb](https://ediblemichiana.ediblecommunities.com/eat/xinjiang-cumin-lamb-recipe/) - Serves 4 Cumin lamb is a staple of Northern Chinese street food, especially in Xinjiang, where skewers of lamb are grilled over open flames and dusted generously with cumin and chiles. This “dry-fried” style reflects the region’s Silk Road heritage, where spices like cumin and Sichuan peppercorns became central to its bold, aromatic cooking. Those
- [In-season: Lamb](https://ediblemichiana.ediblecommunities.com/recipes/lamb-recipes/) - Across cultures, lamb has long held a place of importance at the table, most often associated with celebration, hospitality and abundance. In many culinary traditions, spring lamb marks a return—a renewal of land and table after the long, quiet months of winter. It is celebratory yet humble, appearing in slow braises scented with warm spices,
- [Find a Copy of Edible Michiana](https://ediblemichiana.ediblecommunities.com/about-us/about-us-find-copy-edible-michiana/) - Find your copy of Edible Michiana at one of our advertisers’ establishments listed below. Click on their link to see their website. Copies are also available in the other selected locations around Michiana. We’re always adding new advertisers who are eager to have you stop by to pick up your copy, so check back periodically. Tell them you found them here and thank them with your patronage.
- [Contact Us](https://ediblemichiana.ediblecommunities.com/about-us/contact/) - General Inquiries Edible Michiana P.O. Box 208 Goshen, IN 46527 574.903.9731 info@ediblemichiana.ediblecommunities.com Editorial Lisa Barnett lisa@ediblemichiana.ediblecommunities.com
- [Better Together](https://ediblemichiana.ediblecommunities.com/food-thought/volunteerism/) - Efforts big or small help in fighting food insecurity The gathering was innocent enough. Just a group of friends who enjoy cooking and wanted to sample each other’s favorite soups. The early autumn evening was warm, and we dined out in the lawn at a folding table. We sampled chicken noodle and vegetarian lentil soups.
- [Green Light](https://ediblemichiana.ediblecommunities.com/eat/bistro-greens/) - Creating family and opportunity at Bistro on the Greens The late Pam Pawloski once told John Moultrie that her time as a hostess at his restaurant, Bistro on the Greens, was the greatest time of her life. “She was stylish and she was funny and she was sassy and she was just right,” Moultrie recalls.
- [About Edible Michiana](https://ediblemichiana.ediblecommunities.com/about-us/about-edible-michiana/) - ABOUT US
- [Labor of Love](https://ediblemichiana.ediblecommunities.com/eat/polish-peasant/) - Polish chefs share their heritage one pierogi at a time For a region in which so many people sport Polish last names, there is a surprising dearth of Polish restaurants in Michiana. When I asked locals where to get good pierogi, they would tell me, “You have to know a Polish grandmother.” Sigh. I was
- [Something Good in the Neighborhood](https://ediblemichiana.ediblecommunities.com/things-do/south-bend-near-northwest-neighborhood/) - Residents bring renewal to South Bend’s near northwest neighborhood When I moved to South Bend 50 years ago, I settled in the city's near northwest neighborhood, drawn to the Victorian houses on brick streets, the spicy mix of intellectuals and bohemians, and the beautiful St. Joseph River. Then, over the next few decades, I watched
- [Mushroom and Leek Shirred Eggs](https://ediblemichiana.ediblecommunities.com/eat/mushroom-and-leek-shirred-eggs/) - Serves 4 as a main or 8 as a side Shirred eggs, or baked eggs, are based on the classic French technique of oeufs en cocotte. The English name comes from the shallow, oven-safe vessel they were traditionally prepared in, called a shirrer. The eggs are baked gently with simple additions like a splash of
- [Mushroom Duxelles](https://ediblemichiana.ediblecommunities.com/eat/mushroom-duxelles-recipes/) - Makes about 2 cups This classic French preparation is made by finely chopping mushrooms and slowly cooking them down with butter, onions and aromatics until they form a deeply flavorful paste with concentrated umami flavors. Traditionally it’s tucked into pastry dough for a beef Wellington or rolled up in a chicken cutlet, but it's just
- [Miso Mushroom Pasta](https://ediblemichiana.ediblecommunities.com/eat/miso-mushroom-pasta-recipe/) - Serves 4 A staple in traditional Japanese cuisine, miso is a thick, salty, fermented soybean paste. Like mushrooms, it’s rich in umami. When cooked together in the same dish, miso and mushrooms amplify each other’s best qualities, resulting in a deeply savory sauce that coats the pasta without feeling too heavy. Tearing the mushrooms rather
- [In Season: Mushrooms](https://ediblemichiana.ediblecommunities.com/eat/in-season-mushroom-recipies/) - Mushrooms: You either love them or loathe them. Regardless of which category you fall into, they occupy a unique place in our home kitchens. Neither plant nor animal, these fungi grow from microscopic spores that form a web of white filaments, called mycelium, producing mushrooms when conditions are just right. Rather than growing from seed
- [What is your go-to dish for sharing with others in a time of need?](https://ediblemichiana.ediblecommunities.com/recipes/sharing-recipes/) - Responses from Edible Michiana contributors and staff Deconstructed Cobb Salad with Lemon Vinaigrette Serves 4–5 Renée LaReau, writerIn times of need, eating healthy food often becomes more challenging due to time constraints caused by medical appointments, fatigue, stress, etc. I deconstruct the salad so family members can select the ingredients they want. My hope is
- [Holiday Cheer](https://ediblemichiana.ediblecommunities.com/things-do/entertaining-tips/) - I’m that friend who’s always throwing a party. Over the years, as countless guests have commented, “I could never do this,” I’ve made it my mission to help people host more at home. My shtick is, whether you’re a fabulous chef or prefer to host potlucks, the important thing is to bring people together, because
- [Good Buzz](https://ediblemichiana.ediblecommunities.com/drink/perry-vine-south-bend/) - Photos by Kayla Scarberry What started out as tinkering, making just one gallon of wine at a time in Tavarus and Kamika Perry’s home kitchen and basement in 2016, is now Perry Vine, a maker of up to 900 bottles of mead, hard cider and wine at a time—that’s 6 barrels worth! “I started with
- [Clear Choices](https://ediblemichiana.ediblecommunities.com/drink/warsaw-cut-glass-indiana/) - Like many of us, Linda Kirkendall believes “your old-fashioned tastes better” in a beautiful hand-cut glass. For the last 45 years, she and her artisan husband, Randy, have kept this tradition alive as owners of the historic Warsaw Cut Glass factory and showroom just outside downtown Warsaw, Indiana. Founded in 1911, it is the last
- [Modern Classic](https://ediblemichiana.ediblecommunities.com/eat/brasserie-23-granger-indiana/) - After travelling to Paris and falling in love, as one does, with the brasseries and bistros, the steak frites and red wine demi-glace, Ryan and Kristy Rans wanted to have a Parisian oasis here in Northern Indiana, where they grew up. We can benefit from the realization of their yearning at Brasserie 23 in Granger.
- [Who, What, Where and Wine](https://ediblemichiana.ediblecommunities.com/food-thought/andrew-teall-south-bend-sommelier/) - Andrew Teall didn’t wear his sommelier’s pin at first. It felt like showing off. But it wasn’t long before he got over that. The pin is a badge of accomplishment for a difficult course of study. That depth of knowledge is exactly what’s so important about wearing it, but not for the wearer. “You wear
- [Basque Goat Cheese Cake](https://ediblemichiana.ediblecommunities.com/recipes/basque-goat-cheese-cake-recipe/) - Serves 10 Born in 1988 in the Basque city of San Sebastián, Spain, this crustless cheesecake is celebrated for its caramelized top, custardy center and rustic parchment-lined edges. Baked at a high heat, it develops its dramatic burnt look while staying creamy and tender inside. Traditionally made with cream cheese, this version brings a tangy
- [Cheesy Cauliflower and Cavatappi Bake](https://ediblemichiana.ediblecommunities.com/recipes/cheesy-cauliflower-cavatappi-bake-recipe/) - Serves 10–12 This bake is the perfect marriage of two comfort food classics: British cauliflower cheese and our beloved mac & cheese. Tender florets and twirly cavatappi noodles are smothered in a luscious cheese sauce made with sharp cheddar, nutty gruyere, smoked gouda and creamy fontina. It’s the kind of dish that feels right at
- [Roots and Vines](https://ediblemichiana.ediblecommunities.com/eat/tosis-michigan-history/) - Down cellar steps worn smooth from nearly nine decades of use, Dan McCrery leads the way through a sprawling warren of rooms that are the essence of Tosi’s carefully curated drink menu. We start at a slide that carries cases of booze from the delivery area upstairs and segue into a large room lined with
- [Italian Ricotta Cookies](https://ediblemichiana.ediblecommunities.com/recipes/italian-ricotta-cookies-recipe-2/) - Makes 4–5 dozen These classic Italian cookies are sweet, pillowy and irresistibly soft. Ricotta, homemade or store-bought, gives the dough its signature tender texture. Bright notes of citrus in the dough and glaze give each bite a fresh, lively flavor—choose orange, lemon, lime or a combination of all three. One batch makes at least 4
- [Homemade Ricotta Cheese](https://ediblemichiana.ediblecommunities.com/recipes/homemade-ricotta-cheese-recipe/) - Makes about 15 ounces Ricotta—meaning “recooked”—is appreciated for its delicate character and the resourcefulness of Italian cheesemakers, who coax out every last curd of cheese by reheating whey left over from making other varieties like mozzarella or pecorino. It’s a beloved staple in lasagna and desserts, but its mild flavor and cloudlike texture make it
- [Food Pantries & Banks Around Michiana](https://ediblemichiana.ediblecommunities.com/st-guide-type/9135/food-pantries/) - Food banks and pantries across northern Indiana and southern Michigan serve as vital lifelines for thousands of families facing food insecurity, especially during the holiday season when financial pressures intensify and the symbolic importance of sharing meals brings the reality of hunger into sharper focus. The holiday season sees dramatic increases in both need and
- [Holiday Spirits](https://ediblemichiana.ediblecommunities.com/recipes/recipes-holiday-spirits-0/) - Some of the most memorable gifts I’ve received have been small bottles of liqueur wrapped in bows, jam jars stuffed with sweet and savory concoctions, bottles of cordials infused for months or obscure tinctures that feel extra-special every time a drop hits my glass. This collection of recipes celebrates the unique feeling of a homemade gift. These bitters, simple syrups and liqueur are giftable individually or as a complete set. Better Bitters
- [Italian Ricotta Cookies](https://ediblemichiana.ediblecommunities.com/eat/italian-ricotta-cookies-recipe/) - Makes 4–5 dozen These classic Italian cookies are sweet, pillowy and irresistibly soft. Ricotta, homemade or store-bought, gives the dough its signature tender texture. Bright notes of citrus in the dough and glaze give each bite a fresh, lively flavor—choose orange, lemon, lime or a combination of all three. One batch makes at least 4
- [In-Season: Cheese](https://ediblemichiana.ediblecommunities.com/eat/cheese-recipes/) - There is something about cheese that feels right at home during the holidays—the way it melts into fondue pots, bonds to pasta noodles, softens beside a crackling fire or adds effortless sophistication next to a glass of wine amongst loved ones. It’s an ingredient we associate with comfort, yet its journey from pasture to plate
- [An Apple-Crushing Good Time](https://ediblemichiana.ediblecommunities.com/food-thought/carriage-house-cider/) - By: Alix Underwood and Robert Neal | Photos by Justine Ruiz If I’d forgotten what was so special about Carriage House while tossing and turning on the overnight train from the East Coast, it didn’t take long to jog my memory. As I stepped into the warm embrace of the small operation’s owners, I was
- [Fresh Start](https://ediblemichiana.ediblecommunities.com/eat/farmette-michigan/) - Farmette blends sustainability with local foods and flavors “Food is my love language,” says Katie Burdett, explaining why she founded Farmette, a sleekly stylish farm, marketplace, bakery and café, just south of downtown New Buffalo, Michigan. “I want to make the world around me more beautiful, and for me, that’s being able to blend small-scale
- [Splendor in the Fields](https://ediblemichiana.ediblecommunities.com/things-do/northern-indiana-flower-farms/) - Though summer wanes, vibrantly hued flowers abound in Michiana, where you can find locally grown flowers well into fall. Across the region, on large farms and small, entrepreneurial farmers grow and market annual and perennial flowers in ways as varied as a field of flowers. Discover a few farms here, then hit the road to
- [Gracias](https://ediblemichiana.ediblecommunities.com/food-thought/michiana-migrant-workers/) - Someone is harvesting your food. Right now. That food may come from a farm here in Northern Indiana or Southwest Michigan, but the laborers on that farm could very well be from another state or country. These workers are skilled, focused, strong and dependable. And they are a long, long way from home. Across the
- [Who We Are](https://ediblemichiana.ediblecommunities.com/about-us/who-we-are/) - Meet Our Team 
- [Cookie Masters](https://ediblemichiana.ediblecommunities.com/eat/south-bend-custom-cookie-bakers/) - Bakers share the stories behind their little works of art.
- [A Generous Table](https://ediblemichiana.ediblecommunities.com/food-thought/islamic-society-south-bend-meals/) - For Muslims around the world, Ramadan is a time of extremes: rigorous self-restraint paired with nightly feasting on a holiday scale; introspection and prayer paired with more community fellowship than at any other time of the year. Throughout the holy month, practicing Muslims over the age of puberty will rise before dawn to eat and
- [Rhapsody in Blue](https://ediblemichiana.ediblecommunities.com/drink/rhapsody-blue-smoked-gin/) - From Nick Fischer of The Fold Goshen: This cocktail is a nostalgic riff on a classic bramble, inspired by my favorite childhood memories of blueberry picking with my mother in Pennsylvania. We’d head out in the early morning, when the fields were blanketed in fog, and gather berries before the sun made us sweat. The
- [Blueberry Barbecue Sauce](https://ediblemichiana.ediblecommunities.com/eat/blueberry-barbecue-sauce-recipe/) - Makes 12 ounces This sauce brings together the best of summer—juicy blueberries, a touch of tang and just the right amount of smoky sweetness. It’s perfect for marinating or brushing onto ribs, chicken wings or whatever you’ve got sizzling on the grill. Plus, it’s a quick way to use up those berries you’ve just picked
- [Crêpe Cake with Blueberry Compote and Ricotta Cream](https://ediblemichiana.ediblecommunities.com/eat/blueberry-crepe-cake-recipe/) - Serves 10 Impress your guests with this perfectly imperfect, stunning breakfast cake full of delicate ricotta cream and sweet blueberry compote. The lacy and uneven edges of each crêpe add to the magic of this cake. It may seem intimidating, but this cake is fun to assemble, resulting in a textural dream. If you are
- [Blueberry Vinegar and Blueberry Vinaigrette](https://ediblemichiana.ediblecommunities.com/eat/blueberry-vinegar-and-blueberry-vinaigrette/) - Infusing vinegar with summer’s bounty is an excellent way of preserving flavors after the season has come and gone and, if you are so lucky, a great way of using up a bumper crop. This blueberry vinegar has a vibrant purple hue and uses milder rice vinegar, making it more palatable. It works wonders in
- [In-season: Blueberries](https://ediblemichiana.ediblecommunities.com/recipes/michiana-blueberry-recipes/) - The soft plunk of each blueberry hitting the bottom of the bucket rings in my ears: the sweet song of summer. Every other berry makes its way into my mouth, bursting with a satisfying pop while releasing a rush of the perfect balance of sweet and tart juices. It’s something to savor. Over 200 years
- [Perfect Blend](https://ediblemichiana.ediblecommunities.com/eat/spice-tea-exchange-valparaiso/) - Stop in at The Spice and Tea Exchange in Valparaiso, Indiana, for a to-go cup of hot or iced tea, then linger to browse the wide selection of foodie treats and accessories. There are more than 75 teas on offer and 80-plus spice blends, most of them hand-blended on site, as well as sugars, olive
- [Family Style](https://ediblemichiana.ediblecommunities.com/eat/best-goshen-indiana-tacos/) - Mexican owned and operated restaurants are thriving in Goshen, many still going strong after decades of serving up treasured family recipes in a variety of styles. Goshen boasts 19 food-related Latino businesses, including restaurants, food trucks, groceries and bakeries. According to Nick Kieffer, president and CEO of the Goshen Chamber of Commerce, 33% of
- [Sharing the Flavors of Home](https://ediblemichiana.ediblecommunities.com/eat/eat-sharing-flavors-home-0/) - The foods of Southeast Asia are becoming part of the culinary scene in Southwest Michigan, opening the door to a cuisine known for its vibrant and complex flavors informed by centuries of tradition.
- [Culinary Style](https://ediblemichiana.ediblecommunities.com/shop/shop-culinary-style/) - Drive down U.S. 6 in St. Joseph County, Indiana, and you’ll see a lot of the things you’d expect on an Indiana highway: woods, corn, cows. But just east of downtown Walkerton, you probably wouldn’t be expecting a pair of giant whisks and a spatula. When you walk through the whisks flanking the door to the New Kitchen Store, you see a range of high-end cookware and supplies more likely to be found in Indianapolis or Chicago than small-town, rural Indiana.
- [Around the World in a Day](https://ediblemichiana.ediblecommunities.com/eat/andrews-university-international-food-festival/) - Walking into the Andrews University gymnasium, I am hit by a wash of colors, savory smells and a hum of voices. Elaborately decorated booths outlining the gym’s perimeter represent 15 international student clubs ready to sell their culture’s staple dishes to hungry attendees. For 60 years the International Food Fair at Andrews University has brought
- [Global Flair](https://ediblemichiana.ediblecommunities.com/eat/post-boy-new-buffalo/) - An inquisitive nature and a willingness to dive deep are among the defining characteristics of James Galbraith, partner and executive chef at PostBoy, the 10,000-square-foot corner restaurant in downtown New Buffalo, Michigan.Galbraith, a world traveler who culls ideas from wherever he goes and reimagines them into menu items, recently returned from Japan, where he spent
- [Savory Bok Choy Gyoza](https://ediblemichiana.ediblecommunities.com/eat/savory-bok-choy-gyoza-recipe/) - Makes about 40–45 dumplings (4 servings) Gyoza is the Japanese version of the popular Chinese dumplings known as potstickers. Both start with a wheat dough rolled out and stuffed with a filling of meat or vegetables. The dumplings are then steamed, boiled or pan fried or, in this case, pan fried, steamed and then pan
- [In-season: Bok Choy](https://ediblemichiana.ediblecommunities.com/recipes/bok-choy-recipes/) - Bok choy (also known as pak choi or Chinese cabbage) is not one of the more commonly consumed vegetables in the Michiana area, but it should be! Originally from China, this leafy green is a descendant of the mustard plant. Unlike the typical varieties of cabbage, bok choy does not form a head; instead, it
- [Flying High](https://ediblemichiana.ediblecommunities.com/eat/rising-kits-bridgman-michigan/) - Rising Kites Coffee elevates community with inclusion.
- [Home Sweet Home](https://ediblemichiana.ediblecommunities.com/eat/best-michiana-chocolate-shops/) - It’s a sweet life for Michiana confectioners, who through hard work—and yummy treats—preserve the traditions and history that bring communities together.
- [In-Season: Dried Fruit](https://ediblemichiana.ediblecommunities.com/eat/season-dried-fruit/) - As Michiana residents, we delight in the ever-changing seasons and the long list of seasonal produce we look forward to each year. Although there is not much produce to indulge in during the winter, we find joy in the jars of our preserved harvests, shop at farmers markets for greenhouse goodies and reach for the dried fruit and nuts in the back of the pantry.
- [Chocolate Pots de Crème with Orange Whipped Mascarpone](https://ediblemichiana.ediblecommunities.com/eat/chocolate-pots-de-creme-with-orange-whipped-mascarpone/) - Luxurious yet simple, these adorable French “custard pots” are the perfect make-ahead dessert. The texture falls somewhere between pudding and mousse, and they come in all sorts of flavors. This classic chocolate version is delightfully decadent, and the citrus-infused whipped mascarpone adds complexity. Garnishes are optional because these tiny sweet treats are delicious on their own.
- [Sweet & Sour Stuffed Pork Tenderloin](https://ediblemichiana.ediblecommunities.com/eat/sweet-sour-stuffed-pork-tenderloin/) - This tender and juicy stuffed pork tenderloin is packed full of dried fruit, pistachios and herbs and wrapped in salty prosciutto. The dried fruit infuses sweet and tart flavors into a basic cut of thinly pounded pork, resulting in a stunning dish. Feel free to swap out the dried fruits out for your favorites, keeping a balance of sweet and sour varieties. Serve alongside a simple salad or on top of mashed potatoes.
- [Sticking Together](https://ediblemichiana.ediblecommunities.com/uncategorized/sticky-spoons-niles-michigan/) - Aiye Akhigbe launched Sticky Spoons Jam after a co-worker ordered 24 quarts of her strawberry jam, which Akhigbe had begun making at home as her young son grew and progressed from puréed Michigan produce to PB&J sandwiches.
- [Stepping Stones](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-stepping-stones/) - Fourteen years ago, we blew into the neighborhood like spent pumpkin seeds falling on fertile soil. As a multicultural family, we longed for a place that valued difference and were hopeful we had found it. Back then, my days were an exhausting blur of working and caring for our three young kids. There never seemed to be enough hours for the ordinary demands of our days, much less for cultivating new friendships in a town where we were starting from scratch.
- [Midwest Fresh](https://ediblemichiana.ediblecommunities.com/recipes/recipes-midwest-fresh/) - These three notable cookbooks from 2021 all have ties to our region, though otherwise they could hardly be more different. One emerges from the Promethean imagination of a local powerhouse chef, one is a community cookbook with vegan recipes from professional and home cooks, and one explores a unique niche in our Midwestern flora. Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes By Abra Berens Chronicle Books
- [Coffee-Crusted Pork Tenderloin](https://ediblemichiana.ediblecommunities.com/recipes/recipes-coffee-crusted-pork-tenderloin/) - Serves 6 Not only does a spice mix full of ground coffee impart amazing flavor, but the natural acidity of coffee beans acts as a tenderizer when rubbed into protein. Cooking these tenderloins “low and slow” and relying on a thermometer instead of a cooking time is crucial for the best result. Don’t let those juices go to waste—you can pour them over everything in this showstopping dish. 2 pork tenderloins (2½ pounds) 2 teaspoons kosher salt 1 teaspoon ground black pepper 3 tablespoons finely ground coffee 2 tablespoons brown sugar
- [Kids in the Kitchen](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-kids-kitchen/) - Small tasks can help budding chefs grow
- [Pollinator gardens: beauty, function and flourishing](https://ediblemichiana.ediblecommunities.com/things-do/things-do-pollinator-gardens/) - I take in the slow pumping of burnt orange and black wings against lavender thistle blossoms with my daughters, listening to the audible in-breath of their wonder. From the side, we watch the monarch’s proboscis—the long, straw-like organ this butterfly uses to drink nectar—bounce methodically around the flower. “It’s so good to see Monarchy here again,” whispers 8-year-old Emmy without lifting her gaze from the creature.
- [Birds, Flowers, Clouds and Clay](https://ediblemichiana.ediblecommunities.com/eat/eat-birds-flowers-clouds-and-clay/) - If you’ve been to Fatbird, Roselily or Cloud Walking Coffee (home to Violet Sky Chocolate, The Elder Bread, Love and Macarons, and Flowers and Bones) in South Bend, Indiana, then you’ve probably seen or used dishes made by Alec Hoogland Ceramics.The whimsical water pitchers at Fatbird decorated with flowers and greenery, the sophisticated round plates with thin-lipped edges on which Elder Bread serves its delectable toast menu, and much of the dinnerware Roselily uses to plate its popular Chef’s Tasting menu were all made by Hoogland (they/them) in their basement home studio in South Bend.
- [Lush in flavor only: Zero-proof cocktails don’t have to be boring](https://ediblemichiana.ediblecommunities.com/drink/drink-lush-flavor-only-zero-proof-cocktails-don-t-have-be-boring/) - The era of cloying soda and fruit juice “mocktails” is over. The craft cocktail movement has brought a healthier, more sophisticated approach to nonalcoholic drinks that offers bar-goers a choice, not a compromise. Mike Paczkowski, co-owner of The Hammer & Quill in the East Race neighborhood of South Bend, IN, and a local cocktail wizard, created three spirit-free drinks for us based on some of his most popular cocktails.
- [Infusions and Frivolity](https://ediblemichiana.ediblecommunities.com/drink/drink-infusions-and-frivolity/) - Apothica Teas in Niles, Michigan, promising “infusions and frivolity,” is many things to many people. Spend a little time in this Victorian Steampunk—themed salon and you will see a steady stream of customers of all ages, running the gamut of human expression.
- [Tiramisu Cookies](https://ediblemichiana.ediblecommunities.com/recipes/recipes-tiramisu-cookies/) - Makes about 32 cookies Tiramisu is a much-loved Italian dessert. These frosted cookies embody the original flavors of coffee, mascarpone and cocoa in a fun, new form. Cookies 2¼ cups all-purpose flour
- [Perched for Success](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-perched-success/) - Creativity brims off the menu at the Early Bird Eatery in downtown South Bend, Indiana, where modern breakfast classics like huevos rancheros and chicken and waffles are elevated with fresh, local ingredients. Owners Jennifer and Mike Stone have transformed their love of food into a thriving restaurant. With Mike’s culinary background and Jen’s business experience, they felt they could create something unique. “You know when you get experience and think, ‘I can do it better?’ I think both of us always just wanted to do our own thing,” says Jennifer.
- [Local roasters bring unique, direct-trade coffee to Michiana](https://ediblemichiana.ediblecommunities.com/shop/shop-local-roasters-bring-unique-direct-trade-coffee-michiana/) - Light Rail Roasting Co. is making plans to triple its roasting capacity, offer brewing methods to accentuate individual coffees and begin a program to educate the community about all things coffee through events at Light Rail Village Café. Every package of single-origin, micro-roasted coffee beans features details about the country of origin, region, farm, processing, altitude, date the beans were roasted and flavor profile.
- [A West Indian Kitchen](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-west-indian-kitchen/) - Noa Noa owner Scott Woods reflects on lessons learned in St. John By Scott Woods, as told to Marshall V. King Photos provided by Scott Woods 
- [Report from Iowa City](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-report-iowa-city/) - Food writing conference offers a feast for all the senses Imagine leaving South Bend on a sunny autumn morning to drive to Iowa City to attend a food writers’ conference. Now add this: A new friend, hours of engrossing storytelling, bouts of ridiculous humor and Katie’s flourless oatmeal dark chocolate chip peanut butter cookies. Our trip to Eating Words: The Edible Institute Food Writing Conference was already rewarding and we weren’t even there yet. 
- [Goshen dairy farm gets helping hand from Iroquois Valley Farmland](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-ramer-family-farm-iroquois-valley-farmland/) - Stanton Ramer has been working on his family’s dairy farm since he was 6 years old, and he plans to keep going as long as he’s having fun. “Every day is different,” says Ramer, now 27. “I get to work with cows one day, the next day I get to work in the shop, next day I grind feed, next day I’m in the field. It’s diversified. I love the cows. I really enjoy working with animals.”
- [Parsnips](https://ediblemichiana.ediblecommunities.com/recipes/recipes-parsnips/) - Parsnips are a fall and winter treat that can be used in both savory and sweet dishes. We like them simply roasted with a bit of olive oil and sea salt at 400 degrees for 20–30 minutes, but they are also wonderful dressed up in a cake like this one from Cerulean Restaurant in Winona Lake, Indiana.
- [Thanksgiving in Michiana](https://ediblemichiana.ediblecommunities.com/recipes/where-eat-thanksgiving-michiana/) - Gathering friends and family around a table filled with gratitude and local goodness Make this a truly local Thanksgiving—from the wine or cider to the décor on your table. While you are finishing the meal prep, ask guests to go out and glean a natural centerpiece or use a bowl of local fruit and some beeswax candles to grace your tabletop. The following recipes come together easily with a bit of planning and some thoughtful preserving during the bountiful fall months. Make use of your freezer space and your farmers market to get all you can from our Michiana region. Happy celebrating!
- [Peppernuts: Cookies as Small as Peas](https://ediblemichiana.ediblecommunities.com/recipes/recipes-peppernuts-cookies-small-peas/) - I remember standing on a chair, shirt covered in flour, rolling out little dough “snakes” to make tiny peppernut cookies. My mother would tell me stories about working in an office in Kansas where each holiday season almost every person would have a bowl of peppernuts on his or her desk holding their family’s secret recipe. Everyone would sample and compare how each cookie was just a bit different. A source of pride was having cookies the size of peas.
- [Homemade Confections: A Candy Shop in Your Kitchen](https://ediblemichiana.ediblecommunities.com/recipes/recipes-homemade-confections-candy-shop-your-kitchen/) - I grew up in a family where my grandmother Erna is known for her fabulous candy and confections. Lucky neighbors and friends receive platters delivered to their doorsteps and far-flung relatives wait for her candy care packages to arrive. Inspired by her creations, I now do less baking at the holidays and focus more on making homemade candy and other confections. I prefer simple combinations with flavors and textures that I like to eat: good chocolate, salt, a hint of spice and something crunchy. Most of these treats keep well in the refrigerator or freezer and make great gifts for almost anyone on your list. Enjoy!
- [Chestnuts](https://ediblemichiana.ediblecommunities.com/recipes/recipes-chestnuts-0/) - Have you ever eaten something for the first time and it felt familiar and homey—like something you might have eaten in a past life? I first came across chestnuts in a smoky food stall in Beijing, China, on a cool fall evening. A woman was slowly roasting them in a large metal container over open coals. One bite and I was hooked. I’ve wanted to re-create this food memory for many years and now, living here in Michiana, I can. We are lucky to live in a region where these wonderful nuts are available at the end of the harvest season.
- [Maple Syrup Brunch for Six](https://ediblemichiana.ediblecommunities.com/recipes/recipes-maple-syrup-brunch-six/) - Each spring as the days warm up and the nights are still below freezing, maple syrup producers work almost day and night to tap the trees and then boil down the highly perishable sap. It takes about 32 to 40 gallons of sap to make one gallon of maple syrup. (For more about this process, see "Sweet Preview of Spring".) Anyone who loves maple syrup will tell you that one taste of the real stuff will wean you of “maple flavored” syrups forever. And once you know how long it takes to prepare, the cost makes sense as well.
- [Salad Days: Keep Fresh, Green Veggies On Your Plate All Winter](https://ediblemichiana.ediblecommunities.com/recipes/recipes-salad-days-keep-fresh-green-veggies-your-plate-all-winter/) - Fresh greens are a wonderful way to bring a fresh bite to the winter plate as well as a lighter way to eat around the holiday feasting season. Head to the market in the winter months and you will find kale, spinach, salad mix, romaine, bok choy, arugula and other fantastic varieties to liven up any winter brunch, lunch or dinner. How to buy: Greens should be fresh looking, not wilted, and should smell fresh.
- [Tempted by Figs](https://ediblemichiana.ediblecommunities.com/recipes/recipes-tempted-figs/) - Last fall, our publisher called me and said, “I can’t stop eating figs. I bring home a pint from the farmers market to use them in a recipe and instead I’ve eaten half the container before I’m even home.”
- [Heirloom Cornmeal](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-heirloom-cornmeal/) - Corn the way people first fell in love with it In recent times, corn has become an embattled food. Concerns over genetically modified foods, large-scale monocropping and the impact of high-fructose corn syrup on our diets have led many to question our dependence on this member of the grass family, one of the oldest plants to be cultivated in the Americas. 
- [Sourdough Starter](https://ediblemichiana.ediblecommunities.com/recipes/recipes-sourdough-starter-recipe/) - I’ve heard stories of people cultivating a jar of sourdough starter for years, baking from it and passing it down across generations. I didn’t inherit such a long-living starter, so I created my own. Turns out, it is easy to make a sourdough starter with just flour, water and time.
- [Green Belly, Happy Belly: Home cook teaches the “language” of local food](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-green-belly-happy-belly-home-cook-teaches-language-local-food/) - I was born in the city of León in Guanajuato, Mexico. The people from that region are known as Panzas Verdes—Green Bellies—because the main crops are lettuce and other greens. It’s said that the streets of León were lined with food vendors who would sell greens prepared with lime and dried chiles. As the day went on, the vendors would wipe their hands on their aprons and turn their bellies green. My love of greens certainly suits my roots: I find that my aprons all fit this description! 
- [Great Bowls of Fire: Pleasing pozole adapts to each eater’s taste](https://ediblemichiana.ediblecommunities.com/recipes/recipes-great-bowls-fire-pleasing-pozole-adapts-each-eater-s-taste/) - Pozole is an inexpensive and satisfying way to feed the masses. In my family, when everyone is gathered there can easily be 30 people waiting to be fed. An important lesson I learned over the years is that spending time together as a family is more important than anything else, so don’t let a food budget stop you from feeding a large crowd. This pork and hominy stew appeals to even the pickiest eaters. Children love it and the garnishes placed in the middle of the table make it so that each plate is customizable to each palate. 
- [La tamalada! Warm up the house with traditional Mexican tamales](https://ediblemichiana.ediblecommunities.com/recipes/recipes-la-tamalada-warm-house-traditional-mexican-tamales/) - In Mexico, tamales traditionally are made all winter and especially for Las Posadas, a weeklong festival leading up to Christmas. Tamales, bundles of cornmeal dough flavored with meat, vegetables, fruit or cheese, then wrapped in corn husks and steamed, warm up the house and feed everyone easily when family gets together.
- [Wyncroft crafts world-class, European-style wines in SW Michigan](https://ediblemichiana.ediblecommunities.com/drink/drink-wyncroft-crafts-world-class-european-style-wines-sw-michigan/) - In the early 1980s, James Lester had a hunch that Michigan could be producing better wine. He had read about pioneering New York winemaker Konstantin Frank’s somewhat unexpected success with classic French styles in the Finger Lakes, and despite being told that it was impossible to replicate in the Mitten State, Lester contacted Frank. “I thought, ‘If he can do it, I can do it too,’” says Lester, “so I called him up. He had a little nursery, and he sent me some vines. That’s how I got started.”
- [Getting to Know Winemaker James Lester](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-getting-know-winemaker-james-lester/) - What’s the best wine you’ve ever tasted? It’s a tossup: a 1964 Chateau Latour or a 1980 Mongeard-Mugneret Grands-Echezeaux. I can’t decide which two of those wines was most profound. What’s your favorite spot in the world to drink wine? Anywhere in France. It’s the mother of all the great wine styles that we have, and you can’t beat the ambience of the French culture, French architecture, the vineyards, the landscape. It’s a marvelous place.
- [Ancient matcha becomes trendy superfood](https://ediblemichiana.ediblecommunities.com/drink/drink-ancient-matcha-becomes-trendy-superfood/) - Kombucha. Coconut water. Shrubs. Cold-pressed juices. They’ve all had turns as the health drink in recent years. But matcha, an ancient powdered green tea, is poised to become known as the unparalleled powerhouse of liquid superfoods. 
- [Holiday 2022 Gift Guide: Great Local Finds](https://ediblemichiana.ediblecommunities.com/shop/shop-holiday-2022-gift-guide-great-local-finds/) - Klean Kanteen Stainless Steel and Silicone Lunch Box Finding ways to reduce our daily waste and reuse our most depended-upon items is more important than ever. This year, give the gift of responsible consumption to someone on your list with Klean Kanteen lunch boxes (from $30) made of stainless steel and silicone. These reusable boxes come in a variety of sizes and colors at Purple Porch Co-Op in South Bend, Indiana, for packing up sandwiches, crafting a midday bento box or just loading up on snacks. Mrs. Anderson’s Paisley Rolling Pin
- [Remembering Nana’s Italian Thanksgiving dinner](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-italian-thanksgiving-dinner/) - Every Thanksgiving the aunts would bring mashed potatoes, gravy, green beans, biscuits and sweet potato casserole for the early afternoon “American” dinner. My grandmother, Nana, would prepare the turkey by poking holes in the flesh and inserting aromatics—dried herbs and figs from the garden and garlic. Frustrated with her paring knife, she was known to boil a Phillips head screwdriver and poke the holes with it. A blanket of prosciutto under the skin added richness to the bird. And Nana’s bread stuffing was laden with figs, herbs and roasted Italian sweet peppers. (Read the recipe.)
- [A Remembered Feast: Reflections on Hank Shaw’s Hunt, Gather, Cook](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-remembered-feast-reflections-hank-shaw-s-hunt-gather-cook/) - Hunt, Gather, Cook: Finding the Forgotten Feast By Hank Shaw (Rodale Books, 2011) Part field guide, part cookbook and part memoir, Hunt, Gather, Cook: Finding the Forgotten Feast weaves personal stories of hunting, fishing and gathering with wisdom and practical advice on how to bring the abundance of the wild to the table. I became acquainted with author Hank Shaw through his award-winning blog, honest-food.net. Hunt, Gather, Cook offers more of Shaw’s terrific stories and recipes, providing beginners and seasoned hunters, fishers and foragers with great fodder for the field and table.
- [Feeding nostalgia: Mark, Chan families served food and fellowship](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-feeding-nostalgia-mark-chan-families-served-food-and-fellowship/) - I can’t say that my parents were foodies, but they were good at producing food that their customers loved. But more than anything, they created memories. Mark’s Cafe was a downtown institution in Elkhart, IN. Family traditions were born there. Milestones were celebrated, and the passage of time was marked as customers brought their kids year after year. My parents were in the restaurant business from the 1950s to the late ’70s, when my dad retired and sold Mark’s Cafe to another family. It continued under the same name for another decade, long enough for me to graduate from college.
- [Symbiotic Endeavors](https://ediblemichiana.ediblecommunities.com/eat/eat-symbiotic-endeavors/) - If the thought of mushroom pizza conjures unappetizing visions of a subpar pie speckled with slimy, earthy brown slices, you are not alone. But maybe it’s time to alter your preconceived mushroom notions. A limited-time special at Pizzeria Venturi in Goshen, Indiana, featured pancetta with fontina cheese, garlic and rosemary topped with fresh oyster mushrooms locally grown by M Mushrooms. With a milder flavor and a more delicate texture than cremini mushrooms, the oyster mushroom’s debut in the wood-fired oven was a welcome indulgence for mushroom enthusiasts everywhere.
- [Diary of a farmer: The art of Lehman’s Orchard cider](https://ediblemichiana.ediblecommunities.com/drink/drink-diary-farmer-art-lehman-s-orchard-cider/) - In 2008 the apple crop in Michiana set so heavily that even toward the end of our selling season we still had hundreds of bushels of unsold apples at the orchard. Having recently acquired our small winemaking license, we figured that hard ciders wouldn’t be too much of a stretch. By December of that year, I entered my first hard ciders into the Great Lakes Cider and Perry Competition in Grand Rapids, Michigan. (Perry is the pear version of cider.)
- [Summer 2015 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-summer-2015-digital-edition/)
- [Fall 2015 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-fall-2015-digital-edition/)
- [Winter 2015 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2015-digital-edition/)
- [We'll Drink to That: Great local eats share the spotlight at area bars](https://ediblemichiana.ediblecommunities.com/eat/eat-well-drink-great-local-eats-share-spotlight-area-bars/) - Compiled by Maggie Weaver There are bars. And then there are bars with great food. We’re talking about the places we go for a pint and great eats—like cauliflower tempura, duck tacos or pad Thai salad. Luckily for us, we’ve got fantastic bar food in spades in Michiana. Here are just some of our favorites: Constant Spring Signature Dish: The Pad Thai Salad: tender greens topped with chicken, scallions, shredded carrots, cilantro and peanuts.
- [Web Exclusive: Holiday Cheer](https://ediblemichiana.ediblecommunities.com/recipes/recipes-web-exclusive-holiday-cheer/) - Add some local sparkle to your seasonal celebrations with these special drink recipes from Fruitbelt Soda (see Edible Michiana's Fruitbelt Soda feature here). We recommend pairing these cocktails with some great regional cheese, like chevre, tomme or mattone from Evergreen Lane Creamery in Fennville, MI. They are also delicious with cured meats, quiche, olives and pickles. Pink Pearl Sour 
- [Summer Reading Roundup](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-summer-reading-roundup/) - One of the great joys of summer is lazing on the beach or in the hammock or on the patio with a terrific book. All the better when it’s something to inspire a delicious meal! Here’s what some of the Edible Michiana team have on their reading lists this summer: 
- [Something Old, Something New](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-something-old-something-new/) - Farm-to-table trend reconnects with the way things used to be An excerpt from local chef and author Loren Shaum's new book, Farmers in Lake Country
- [Home on The Range: Bison Roam at Cook’s Ranch in Wolcottville](https://ediblemichiana.ediblecommunities.com/shop/shop-home-range-bison-roam-cook-s-ranch-wolcottville/) - Late last fall we had the pleasure of attending a LaSalle Grill dinner featuring bison from Cook’s Bison Ranch—a family farm in Wolcottville, Indiana. A few bites of tender bison loin (served with the chef ’s delectable roasted parsnip and blue cheese gratin) and we knew we needed to know more. We spoke with Jason Moore, the son-in-law of Cook’s founders, Wayne and Sharon Cook.
- [Happy trails: A toast to wine tasting tours of NW Michigan](https://ediblemichiana.ediblecommunities.com/drink/drink-happy-trails-toast-wine-tasting-tours-nw-michigan/) - Not far from Michiana, dozens of wineries dot the hilly, picturesque landscape between Lake Michigan and the east and west arms of Grand Traverse Bay. If you haven’t yet discovered these gems in Northwest Michigan’s crown, it may be time to head up north for a wine trail adventure.
- [Buckley Watson crafts wildly creative homebrews in Warsaw](https://ediblemichiana.ediblecommunities.com/drink/drink-buckley-watson-crafts-wildly-creative-homebrews-warsaw/) - By Buckley Watson as Told to Logan Miller I grew up in Fort Wayne, Indiana, and now I live in Warsaw. I work at Kosciusko Community Hospital. I went to culinary school at Ivy Tech, and now I’m a cook supervisor at the hospital. I’ve been kind of “cheffy” since I was I kid. I’ve been homebrewing about five or six years. I always wanted to do it, and my wife Laura’s mom got me a kit for Christmas one year and I just started in. My very first beer was a straight-up Kolsch kit, and it turned out really good.
- [What is Craft? Michiana Artists Explain What Craft Means to Them](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-what-craft-michiana-artists-explain-what-craft-means-them/) - Craft connects us with our origins—the Earth—and the people who developed and honed their abilities over time. Their skills and their knowledge and passion are passed on to us. Then we make the craft our own, combining tradition with innovation, and inspire others. Craft brings people together in the present moment to experience something, new or old, strange or subtle, but beautiful. Those around us, our community, local and global, take part and enjoy the craft, giving purpose and drive to its existence.
- [Who's YOUR Butcher? Meet Michiana's Meat Specialists](https://ediblemichiana.ediblecommunities.com/shop/shop-whos-your-butcher-meet-michianas-meat-specialists/) - Many folks wonder if—in the words of chef Andrew Jones, page 33, this issue-the “elusive, old-timey butcher shop still exists.” Our answer? And how! Here are just some of the meat experts that make Michiana one of the best places to find your own neighborhood butcher. Yoder’s Meat & Cheese Co. There are more than 100 cuts of meat to choose from at Yoder’s. Each is sliced to perfection by the shop’s master butchers.
- [Edible Communities 2011 James Beard Award for Publication of the Year](https://ediblemichiana.ediblecommunities.com/about-us/about-us-edible-communities-2011-james-beard-award-publication-year-2/) - The 2011 James Beard Foundation Publication of the Year Award: EDIBLE COMMUNITIES PUBLICATIONS
- [Winter 2014 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2014-digital-edition/)
- [Spring 2014 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-spring-2014-digital-edition/)
- [Summer 2014 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-summer-2014-digital-edition/)
- [Fall 2014 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-fall-2014-digital-edition/)
- [Spring 2015 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-spring-2015-digital-edition/)
- [Beer Poster on Sale Now!](https://ediblemichiana.ediblecommunities.com/about-us/about-us-beer-poster-sale-now/) - Get your copy of Edible Michiana’s beer poster here! $12 includes shipping. Buy more than one copy and save. Supplies are limited so order now. 
- [Core Values at Earth First Farms](https://ediblemichiana.ediblecommunities.com/shop/shop-core-values-earth-first-farms/) - Apples top the list of the so-called “dirty dozen”—fruits and vegetables with the highest pesticide residue after harvest. But if conventionally grown apples are a risk to consumers, organic apples can be a risk for growers. Just ask Tom Rosenfeld (right), co-owner with his wife, Denise, of Earth First Farms in Berrien Center, Michigan, and his farm manager, Gonsalo Rangel (left). A few years back, the farm lost most of its crop to an apple blight. But Earth First remains committed to the health and environmental benefits of organic farming. The farm, which was certified organic in 2008, is also dedicated to fair labor practices.
- [Turmeric](https://ediblemichiana.ediblecommunities.com/recipes/recipes-turmeric/) - Turmeric (Curcuma longa) A member of the ginger family native to South and Southeast Asia, turmeric is used extensively in Southeast Asian and Middle Eastern cuisines. The rhizome is boiled and dried to make turmeric powder but can also be used fresh, as in our Ginger and Turmeric Coconut Soup. The flavor is earthy and astringent, with notes of pepper and mustard.
- [Ginger](https://ediblemichiana.ediblecommunities.com/recipes/recipes-ginger/) - Ginger (Zingiber officinale)
- [Winter 2018 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2018-digital-edition/)
- [Fall 2018 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-fall-2018-digital-edition/)
- [Michiana Banana Podcast](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-banana/) - Edible Michiana owner Katie Jamieson and Purple Porch Co-op GM Myles Robertson interview chefs, farmers, brewers and bakers to catch a glimpse into the world of local food in their biweekly podcast.
- [Summer 2018 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-summer-2018-digital-edition/)
- [Food Waste and Hunger](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-food-waste-and-hunger-infographic/) -  
- [Subscribe to Food Notes](https://ediblemichiana.ediblecommunities.com/about-us/about-us-subscribe-food-notes/) - Sign up now to get exclusive Food Notes in your email inbox every month.
- [May Food Notes: Great Lakes Surf & Turf](https://ediblemichiana.ediblecommunities.com/things-do/things-do-may-food-notes-great-lakes-surf-turf/) - It’s time to get your tickets for this year’s feast! Edible Michiana and Flagship Specialty Foods & Fish Market are excited to announce our second annual collaboration as co-hosts of Great Lakes Surf & Turf! It's going to be even bigger and better than last year!
- [Spring 2018 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-spring-2018-digital-edition/)
- [Winter 2017 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2017-digital-edition/)
- [Fall 2017 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-fall-2017-digital-edition/)
- [Summer 2017 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-summer-2017-digital-edition/)
- [Edible Michiana Aprons](https://ediblemichiana.ediblecommunities.com/about-us/aprons/) - Show your spirit with an Edible Michiana apron! These 100% cotton, stain release, fabric aprons have two pockets and embroidered white logo on dark green. $23 (plus tax were applicable) includes shipping by First Class mail. They make great gifts!
- [Spring 2017 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-spring-2017-digital-edition/)
- [Food rescue programs turn excess food into meals for those in need](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-food-rescue-programs/) - On a recent trip to Trader Joe’s in my Michigan hometown, I encountered a bewildering sight: a nearly empty store. The store wasn’t empty of customers— there were plenty of us ambling about in search of peanut butter pretzels— but the refrigerated shelves lining the perimeter were bare. No yogurt, no meat, no cheese, no pre-sliced fruits and vegetables. A manager told me the store’s cooling system had failed briefly during the night, rendering the refrigerated products unsuitable for sale. I shuddered, envisioning dumpsters overflowing with healthy, delicious food.
- [Edible Michiana welcomes new owner!](https://ediblemichiana.ediblecommunities.com/about-us/about-us-edible-michiana-welcomes-new-owner/) - Edible Michiana, a magazine that has become a trusted community resource on local, sustainable food in the region, has a new ownership team. Katie Carpenter joins co-owner Paula Bartholome as owner and co-publisher to guide the quality publication born in the area more than five years ago. 
- [WE'RE #5!   ](https://ediblemichiana.ediblecommunities.com/about-us/about-us-were-5/) - The most recent results comparing audited circulation numbers for major US food magazines are in. Drum roll, please! Edible publications rank fifth with combined circulation of 1,522,327 copies! That's more than Bon Appetit, more than Saveur and more than Food and Wine, just to name a few. Publishers of Edible magazines are committed to being the voice of local and sustainable food. These numbers prove we're doing it!
- [Winter 2016 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2016-digital-edition/)
- [Fall 2016 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-fall-2016-digital-edition/)
- [Spring 2016 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-spring-2016-digital-edition/)
- [Summer 2016 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-summer-2016-digital-edition/)
- [The TOP TEN: Recipe editor Tara Swartzendruber-Landis dishes about her favorite cookbooks](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-top-ten-recipe-editor-tara-swartzendruber-landis-dishes-about-her-favorite-cookbooks/) - Choosing a favorite cookbook, Swartzendruber-Landis says, is about as easy as choosing a favorite child: Impossible! But we twisted her arm and she gave us a list of cookbooks that have influenced the way she gardens, cooks and eats. 1. A Taste of the Far East by Madhur Jaffrey (Arrow, 1997) 
- [Recommended Kids’ Cookbooks](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-recommended-kids-cookbooks/) -  ChopChop: The Kids’ Guide to Cooking Real Food with Your Family (Simon & Schuster) Created by the founder of ChopChop, a James Beard Award–winning cooking magazine for families, this beautifully photographed cookbook offers recipes that are nutritious, cross-cultural, fun and flexible, offering lots of variations on everyday staples such as sandwiches and smoothies.
- [Salute!](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-salute/) - Remembering family winemaking traditions By Greg Lucchese When I was a young child, my entire family—parents, siblings, aunts, uncles, cousins—would go Lawton, MI, and pick grapes on a Saturday. I have many fond memories of this experience with all of our families working together to pick the grapes before sitting down to a festive picnic feast prepared by my grandma, mom and aunts.
- [We Won!](https://ediblemichiana.ediblecommunities.com/about-us/about-us-we-won/) - We are thrilled to announce that Edible Michiana has won both the Readers' Choice and the Critics' Choice for BEST ILLUSTRATION in the 2016 EDDY Awards for our "Michiana Food Shed," illustrated by the amazing Katie Eberts! Congratulations, Katie!!!
- [Where Wild Animals Roam](https://ediblemichiana.ediblecommunities.com/shop/shop-where-wild-animals-roam/) - Windshadow Farm & Dairy becomes Michigan’s first Certified Wildlife Friendly farm When farms come to mind, most people envision a place where roosters crow, where goats graze, where rows of vegetables and grain fields grow. Ron and Suzanne Klein also see tree frog habitats.
- [Holiday 2023 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-holiday-2023-digital-edition/)
- [Harvest 2023 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-harvest-2023-digital-edition/)
- [Early Summer 2023 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-early-summer-2023-digital-edition/)
- [Winter 2023 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2023-digital-edition/)
- [Harvest 2022 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-harvest-2022-digital-edition/)
- [Holiday 2022 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-holiday-2022-digital-edition/)
- [Winter 2022 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2022-digital-edition/)
- [Holiday 2021 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-holiday-2021-digital-edition/)
- [Harvest 2021 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-harvest-2021-digital-edition/)
- [Early Summer 2021 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-em-summer-2021/)
- [Winter 2021 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2021-digital-edition/)
- [Readers' Responses](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-readers-responses/) - How has the pandemic changed your priorities in the kitchen? 
- [Fall/Holiday 2020 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-fallholiday-2020-digital-edition/)
- [Summer 2020 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-summer-2020-digital-edition/)
- [Get Three More Issues!](https://ediblemichiana.ediblecommunities.com/about-us/about-us-get-three-more-issues/) - Get Three More Issues! Get three more issues of Edible Michiana delivered directly to your mailbox for a full year subscription. Click below to pay online. Price: $29 (plus applicable sales tax) 
- [Recipes for Home](https://ediblemichiana.ediblecommunities.com/about-us/about-us-recipes-home/) - Our digital cookbook is here! Recipes for Home features 100+ recipes, videos, podcasts and illustrations from Edible magazines across the US and Canada. Every purchase you make also helps support our team at Edible Michiana through these tough times.
- [Shop Now](https://ediblemichiana.ediblecommunities.com/about-us/about-us-shop-now/) - Here is how you can support Edible Michiana and our advertising partners as we continue to bring you the story on local food through the COVID-19 pandemic. Edible Michiana Mug - handmade by Goshen artist These beautiful mugs were handmade by Goshen, IN, potter Jennifer Creighton Beachy. Microwave and dishwasher safe. $32 plus shipping and tax
- [Spring 2020 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-spring-2020-digital-edition/)
- [Winter 2019 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2019-digital-edition/)
- [Fall 2019 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-fall-2019-digital-edition/)
- [Summer 2019 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-summer-2019-digital-edition/)
- [Payment Received](https://ediblemichiana.ediblecommunities.com/about-us/about-us-payment-received/) - Thank you for your payment. Your transaction has been completed, and a receipt for your purchase has been emailed to you. Sign up for Food Notes Sign up to get Food Notes, our free email newsletter in your inbox every month! Food Notes delivers scrumptious food stories, recipes, photos and more. 
- [Meat CSAs](https://ediblemichiana.ediblecommunities.com/shop/shop-meat-csas/) - Investing in a community-supported agriculture (CSA) harvest subscription program that specializes in meat means receiving a bounty of top-quality locally and sustainably raised meat for a fraction of the cost you would pay buying it by the piece. The basics of a CSA are simple: You pay upfront for a share of farm products over a pre-determined length of time. In the process, you help support small-scale farmers and keep money in the Michiana economy. It’s a win-win! Just make sure you’ve got room in your freezer.
- [Spring 2019 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-spring-2019-digital-edition/)
- [Photo series: Playing with our food](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-playing-with-food/) - Photos by Grant Beachy Styling by Tara Swartzendruber-Landis This photo essay is all about what we dreamed of doing with food as a kid. It is about squashing things, breaking things and creating disarray. We had fun thinking about the forbidden messes of childhood and the joy that comes from getting our hands dirty. We live in a world of technology that leaves us disconnected from the tactile things around us. Hopefully you can feel the exuberance of playing with whipped cream, tomatoes, flour and eggs when you look at these images. We had fun creating them.
- [Give Edible Michiana as a Gift](https://ediblemichiana.ediblecommunities.com/about-us/gift/) - Edible Michiana is distributed four times a year at the start of each season. Your gift subscription will begin with the next issue. Get a 2-year subscription for a special discount!
- [Southwestern Michigan Farmers Markets](https://ediblemichiana.ediblecommunities.com/shop/shop-southwestern-michigan-farmers-markets/) - Shop local farmers markets in Benton Harbor, Buchanan, New Buffalo, Niles, St. Joseph, Three Oaks, Dowagiac, and Edwardsburg. Berrien County Farmers Markets 
- [Northern Indiana Farmers Markets](https://ediblemichiana.ediblecommunities.com/shop/shop-northern-indiana-farmers-markets/) - Shop local farmers markets in Goshen, Middlebury, Nappanee, Elkhart, Milford, Warsaw, Mentone, Syracuse, LaGrange, La Porte, Bourbon, Bremen, Culver, Plymouth, and South Bend. Elkhart County Farmers Markets Elkhart Farmers Market Kardzhali Park 303 Nibco Pkwy Elkhart, IN Hours & Season Saturdays from 8AM to 12PM (May 29 - September 25) facebook.com
- [Subscribe or Renew Today](https://ediblemichiana.ediblecommunities.com/about-us/subscribe-magazine/) - WE DELIVER - Don’t Miss a Single Mouthwatering Issue! When we receive your payment, your subscription will start with the next issue of Edible Michiana. Edible Michiana is published at the start of each season, four times a year. Save when you subscribe for two years!
- [Advertise With Us](https://ediblemichiana.ediblecommunities.com/about-us/advertise/) - Edible Michiana is a community-based culinary magazine dedicated to the growing local food movement in Northern Indiana and Southwest Michigan. Our mission is to be a community resource, rooted in social awareness on behalf of Michiana’s local food culture. We feature inspiring stories of local restaurants, hard working farmers, artisan foods, chefs, vineyards and home cooks throughout a nine-county area: Berrien & Cass Counties (Michigan); St. Joseph, Elkhart, LaPorte, Starke, Marshall, LaGrange & Kosciusko (Indiana). 
- [Growing with a Purpose](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-growing-purpose/) - Stepping into one of the three hoop houses at Green Bridge Growers in Mishawaka, Indiana, is like walking into a different world. The air is humid and warm, and outside sounds are muffled and replaced with the trickling of water.
- [In Fine Feather](https://ediblemichiana.ediblecommunities.com/eat/eat-fine-feather/) - John Brunnquell knows farms. He grew up on one in Wisconsin and took over the egg side of the business after returning from college, where he majored in agronomy (the study of agriculture). The farm he was raised on kept chickens in cages, the industry standard since the 1960s. But when he stepped into his first cage-free chicken barn in the early ’90s, he began to question the industry’s status quo. “That kind of shattered everything I thought I knew,” he says. “So then you ask yourself: Well, that premise of what you thought was wrong, what else do you think is wrong?”
- [Summer 2024 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-summer-2024-digital-edition/)
- [Winter 2024 Digital Edition](https://ediblemichiana.ediblecommunities.com/about-us/about-us-winter-2024-digital-edition/)
- [Farming for the Future](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-farming-future-0/) - Local woman elevates the land with regenerative agricultural revolution Travelers along Eddy Street in South Bend, Indiana, may notice the unusual landscape between Colfax Avenue and Jefferson Boulevard. Sloping up the east side of the road, alley-cropped rows and an edible food forest—wilder looking than conventional farms—spread around Good Shepherd Montessori School (GSMS). This is the home of an advanced regenerative school farm where students learn about sustainable farming.
- [Edible Michiana Magazine Cover Gallery](https://ediblemichiana.ediblecommunities.com/about-us/magazine-covers/) - 2024
- [Source Guide: Our Advertisers](https://ediblemichiana.ediblecommunities.com/about-us/about-us-source-guide-our-advertisers/) - BAKERIES The Ragamuffin Bakery 321 South Main Street, Suite 5A, South Bend, IN (765) 366-3808 | Find on Facebook BUSINESS SERVICES Eco Owl Press 626 Portage Ave, South Bend, IN 574.703.3941
- [Food Notes Newsletter Archive](https://ediblemichiana.ediblecommunities.com/about-us/newsletter-archive/) - Our Food Notes email newsletter delivers scrumptious food stories, recipes, photos and more to your inbox every month! Since our print magazine publishes just one time each quarter, we like to keep you up to date between issues with engaging Food Notes stories. Sign up to get Food Notes in your email inbox every month!
- [Amid a pandemic, a fond memory of in-person pierogi preparation](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-amid-pandemic-fond-memory-person-pierogi-preparation/) - Two years ago, before we became circumspect about entering each other’s kitchens, my mom cleared her countertops and taught my daughter and me how to make pierogi. It was a day-long affair that included making dough from scratch; preparing four fillings (potato, sauerkraut and cottage cheese, prune, and mushroom); boiling the dumplings; then sealing, labeling and freezing each batch for the Christmas and Easter holidays, when they would be sauteed in olive oil and butter.
- [Road Snacks](https://ediblemichiana.ediblecommunities.com/shop/shop-road-snacks/) - As the weather warms up, it’s time to trade hibernation for exploration. Whether you’re embarking on a raucous spring break getaway or a low-key road trip, stock up on these regionally produced snacks to stay well fueled on the open road. Going clockwise from center in the photo: Fruitbelt Sparkling Fruit Tonic Sawyer, MI fruitbelt.com
- [Letters to a Young Farmer offers honest look at the future of farming](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-letters-young-farmer-offers-honest-look-future-farming/) - Letters to a Young Farmer: On Food, Farming, and Our Future Stone Barns Center for Food & Agriculture Princeton Architectural Press, 2017 Ten years ago I went to hear Julee Rosso, co-author of the renowned Silver Palate Cookbook, speak. I’ll always remember how she concluded her remarks: “Restaurant chefs get all the glory,” Rosso said, “but farmers are the true rock stars of the food world.”
- [Food councils bring people together, help food systems thrive](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-food-councils-bring-people-together-help-food-systems-thrive/) - Chances are your eating habits are shaped by a wide variety of people: the farmer who grows your favorite McIntosh Reds, your dietitian friend who doles out nutrition advice, the city planner who decides your neighborhood needs a grocery store, and many more. Others include growers, chefs and entrepreneurs, to be sure, and also health care professionals, distributors, social workers, educators, agricultural experts and economists. To ensure that a local food system truly nourishes its community, collaboration among these individuals and organizations is essential.
- [New cookbook celebrates flavors of Harbor Country](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-hungry-for-harbor-country-cookbook/) - See Lindsay Navama’s recipes for Crispy Golden Oven-Baked Fried Chicken with Chili Honey Drizzle and Tiffy’s Summertime Key Lime Butter Cookies. After growing up in Lake Tahoe and spending a decade in Los Angeles, Lindsay Navama reluctantly accepted her new life as a Midwesterner when she and her husband David’s jobs took the couple to Chicago in 2013.
- [Inari brings high-quality tea to Niles, MI](https://ediblemichiana.ediblecommunities.com/drink/drink-inari-brings-high-quality-tea-niles-mi/) - “When I drink these teas I’m immediately transported to some of the best moments of my life,” says Aaron Stair, a lifelong tea aficionado. Stair, the co-founder and CEO of Inari Tea, is a producer of high-quality teas sourced from China, India, Japan, Nepal, Sri Lanka and Taiwan. He grew up in Oklahoma sipping his grandmother’s sun tea and drinking oolong and green varieties throughout his high school years.
- [South Bend school farm program connects students to the land](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-south-bend-school-farm-program/) - On a crisp January morning at Good Shepherd Montessori School in South Bend, IN, snow crunches underfoot as students fan out over the frozen grounds. They take their places at 16 designated observation stations, notebooks in hand, eyes and noses barely visible with faces obscured by hats and coat collars. Gloved hands note the depth of the snow, sunlight or lack thereof, and the slope of the terrain.
- [Taking Food Further](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-susan-szymanski/) - Publisher of magazine for professional chefs makes a home in Harbor Country Susan Szymanski has two loves: food and fabric. She holds a degree in textile marketing and engineering and an enviable collection of vintage table linens, but it’s food that’s the focus of her professional life.
- [Fit for a King](https://ediblemichiana.ediblecommunities.com/eat/eat-fit-king/) - If there is a dessert that can steal hearts, it’s sticky toffee pudding. Just ask David White, founder of The Great British Treat House, whose classic British confection sells out nearly every weekend at farmers markets in Mishawaka and South Bend, Indiana.
- [Worlds Apart: A Vegetarian Faces Barbecued Camel](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-worlds-apart-vegetarian-faces-barbecued-camel/) - “Eat! Eat! You must be strong for the battle tomorrow!” I was 24, and my chosen career as a photojournalist had led me to my current position, camped out at Birak Airbase in the middle of the Libyan Sahara with a group of rebels waiting for the order to attack Gadhafi’s boyhood home of Sebha. I should have been thinking about a lot of other things—how the next 24 hours might play out, my own safety—but at that particular moment, all that was on my mind was how to get this man to stop force-feeding me eyeball-size chunks of barbecued camel.
- [Watched Pots](https://ediblemichiana.ediblecommunities.com/shop/shop-2021-michiana-pottery-tour/) - Story and photos by Trevor Daugherty Annual showcase simmers with appreciation of Michiana ceramics artists Over the course of the post-war era, Michiana has been a hotspot for many different activities. Our region has been shaped as industries have come and gone. More recently, a strong and growing farm-to-table movement has taken hold. But did you know about Michiana’s burgeoning reputation as a ceramics destination?
- [Raising the Bar](https://ediblemichiana.ediblecommunities.com/drink/food-drink-raising-bar/) - Stocking your bar for the winter is as important as having the right jacket or sweatshirt to wear around the house on a Sunday morning. What you choose should be able to warm you up and keep you and your guests comfortable and cozy, no matter what the weather. Tools Good bar tools are the little things that can make a big difference in your drink making. My favorite source is CocktailKingdom.com. Here are some essentials:
- [New Life for the Armory](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-armory-south-bend/) - At The Armory in South Bend, IN, wood from old bleachers lines the bar, iron-barred doors that were used to lock up munitions hang near the restrooms, and original red bricks lend historic charm to the entire building. Much of what visitors to the event space see is from the original 1928 construction. “The physical structure is almost completely intact in the way it was,” says Kurt Janowsky, owner of The Armory Kitchen. “The charm of the place is because of the age of the building and what it used to be.”
- [Farming for the Future](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-farming-future-1/) - Local woman elevates the land with regenerative agricultural revolution Travelers along Eddy Street in South Bend, Indiana, may notice the unusual landscape between Colfax Avenue and Jefferson Boulevard. Sloping up the east side of the road, alley-cropped rows and an edible food forest—wilder looking than conventional farms—spread around Good Shepherd Montessori School (GSMS). This is the home of an advanced regenerative school farm where students learn about sustainable farming.
- [Cutting Edge](https://ediblemichiana.ediblecommunities.com/shop/shop-cutting-edge/) - As a member of the United States Army military police for NATO headquarters in Paris, France (forget the hard-job-but-someone’s-got-to-do-it jokes—he’s already heard them), Vince Ivarson practiced his knife sharpening skills in order to be armed and ready.
- [From the Good Earth: Foraging 101](https://ediblemichiana.ediblecommunities.com/things-do/things-do-good-earth-foraging-101/) - Raised in Southern Indiana with family members who gardened, tended fruit and nut trees and harvested all sorts of things, including rose hips and dandelions for wine and morels for Sunday breakfast, I was a bit of a forager and seasonal wild eater by upbringing. But foraging, a trendy topic in the food world, is much more than walking up to a mulberry tree and picking berries.
- [A Tale of Two Cideries](https://ediblemichiana.ediblecommunities.com/drink/drink-tale-two-cideries/) - For Michiana hard cider makers, this may be the best of times. Demand for the apple-based craft beverage is up, this fall may bring a bumper crop of apples, and the nature of cider making is such that it can be a truly local beverage. Two Michigan cideries—Lehman’s Orchard in Niles and Virtue Cider in Fennville—come to cider making from very different perspectives, but both have an intensely local focus and personal style of crafting their ciders. But first, a taste of hard cider history.
- [Back to Basics](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-back-basics-1/) - More people than ever want to eat organic. A 2024 survey by the Organic Trade Association showed that the U.S. marketplace for organic foods grew at a record pace in 2023 to $63 billion in sales. Good news, right? But The Real Organic Project sees a problem. They argue that the USDA Organic certification is not rigorously enforced. “The term ‘organic’ is powerful to eaters but there is skepticism about what it really means,” says Real Organic co-director Linley Dixon. “Our certification and labels ensure that eaters can trust organic means what it was established to mean.”
- [Fall/Holiday 2020 Publisher’s Letter](https://ediblemichiana.ediblecommunities.com/about-us/about-us-fall-holiday-2020-publishers-letter/) - When I relocated from Evanston, IL, to New Buffalo, MI, in 2003, I never dreamed that I would be a co-publisher of a startup magazine, let alone have great fun doing it. But I did become that co-publisher and have had loads of fun in this role! Since 2011, each quarterly issue of Edible Michiana has given me the chance to indulge in and learn more about a long-term love of mine: local food and farming. That love started in childhood and I don’t expect it to change.
- [Three Oaks, MI, welcomes Patellie’s Pizzeria and P&E Bottle Shop](https://ediblemichiana.ediblecommunities.com/eat/eat-patellies-pizza/) - The plaintive question heard from Local New Buffalo’s customers last fall was: “Why on earth are they closing?” Like so many others, I was accustomed to stopping by for housemade Hap’s thick-cut bacon, freshly smoked turkey breast and bacon-cured ham, not to mention carefully sourced local produce, cheese, maple syrup and more. This spring I sat down with Local’s owners, Pat and Ellie Mullins, to ask why they morphed their must-visit destination shop into Patellie’s Pizza and P&E’s Bottle Shop in Three Oaks, MI.
- [Born to Cook](https://ediblemichiana.ediblecommunities.com/shop/shop-born-cook/) - Career in cuisine seasoned with heritage and grit It’s a warm afternoon in Rachel Collins’s cozy cottage in Union Pier, MI. Once her two enthusiastic dogs, Maise and Bella, settle down, we exchange foods (more about this later) and talk cooking.
- [Overnight in a Bakery](https://ediblemichiana.ediblecommunities.com/shop/shop-overnight-bakery/) - Without the bakers’ precisely timed and executed dance each night, all the specialized equipment and ovens are useless. Seven nights a week, skilled bakers at the award-winning Bit of Swiss Artisanal Bakery produce scratch-baked items for Michiana residents to enjoy the next day. Their elegant, decadent and downright delightful croissants, Danish, scones, muffins, coffee cakes, cinnamon bread and cinnamon rolls are a sweet part of each night’s 10-hour production-baking shift in two brightly lit work areas.
- [Resources for "Growing Your Own"](https://ediblemichiana.ediblecommunities.com/things-do/things-do-resources-growing-your-own/) - Roots to Fruits works across Michigan and the Great Lakes bioregion designing and implementing regenerative ecological and edible landscapes. RootsToFruits.biz Nelson’s Herbs offers a variety of herb and heirloom vegetable transplants. NelsonsHerbs.net
- [From Yard to 'Yarden'](https://ediblemichiana.ediblecommunities.com/things-do/things-do-yard-yarden/) - Edible landscapes taking root even on city streets Midwesterners have long produced bumper crops from kitchen gardens to “put up” for the winter or share with neighbors and friends, but these days growing pumpkins or raising chickens is sometimes seen as a radical idea.
- [The Sign of a Good Neighbor](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-sign-good-neighbor/) - You’ve probably noticed the roadside signs on Michigan farms with the letters “MAEAP” and the words “This farm is environmentally verified.” Ever wondered what they mean? Here’s your answer: The farm in question voluntarily participates in Michigan’s Agriculture Environmental Assurance Program (MAEAP, pronounced “meep”).
- [Bouquet Recipe](https://ediblemichiana.ediblecommunities.com/things-do/things-do-bouquet-recipe/) - A bright, hand-tied bouquet adds color, texture and joy to any summer table. Forage in your own (or a friend’s) backyard and check out your local market stands for fresh blooms. This recipe is a favorite and is endlessly flexible as seasons and moods change.
- [Coffee with a story: Zen Café travels to the source, finds flavor](https://ediblemichiana.ediblecommunities.com/drink/drink-coffee-story-zen-caf-travels-source-finds-flavor/) - As a coffee roaster, I work with products influenced by terroir— environmental conditions that give those products the unique flavor of their origins. Because of this, I often share with customers where my coffees come from and the processes that shape the final product—from harvesting and washing to drying to roasting. What I am not always able to share, however, are the backstories about the coffees I carry.
- [Niles culinary incubator helps food businesses get off the ground](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-niles-culinary-incubator-helps-food-businesses-get-ground/) - “What could we stand doing for the rest of our lives if we had to start all over?” This simple question from head baker Deanna Briggs and her husband, Chris, was the inspiration behind Excalibur Bakery, the business they launched at the Niles Entrepreneurial & Culinary Incubator and Niles Market.
- [New Age Bakery in New Carlisle focuses on authentic flavors](https://ediblemichiana.ediblecommunities.com/shop/shop-new-age-bakery-new-carlisle/) - New Age Baking Company is based on a simple concept. “What we’re doing is an old style of baking with a new twist,” says No’Val Alexander, baker and owner of the New Carlisle, IN, bakery. He describes this twist as “hands-on, handmade baking with more flavors and creativity.” Alexander grew up in Gary, IN, and has worked in recipe formulation for some big-name companies. In 1996, he worked at his first bakery, Dawn Food Products in Crown Point, IN. There he spent more than 20 years baking behind the scenes. During that time, he attended and graduated from the American Institute of Baking in Manhattan, KS.
- [Wild Island Gelato: creative flavors, local ingredients](https://ediblemichiana.ediblecommunities.com/shop/shop-wild-island-gelato/) - Chef Summer Galvis got her start in fine dining, and it shows. Her vegan Wild Island Gelato is always topped with something special—dried coconut, homemade chocolate truffles or chocolate and caramel syrups. You might be surprised to pick up an 8-ounce container of Ojai Orange Blossom at your local market and find it garnished with dried orange blossoms and dehydrated orange slices. But for Galvis, the artistry is in the details. “Just like in fine dining, where you decorate the plate, I feel like the gelato is not complete until it has something representative of the flavor on top,” says Galvis.
- [A Creative Touch: New turkey technique ignited a passion for food](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-creative-touch-new-turkey-technique-ignited-passion-food/) - I grew up in a family that was incredibly passionate about all things food. It was a passion that started slowly, but the older I got the more interesting the things happening in my parents’ kitchen were. And as I remember it, the best part wasn’t just that we ate well, but that my brother and I sometimes got to help, too. There are photos of us somewhere in giant chef’s hats and aprons, probably ages 5 and 7, hamming it up in the kitchen as proof. 
- [The Candyman: Brent Davis Finds His Golden Ticket in Chocolate Factory](https://ediblemichiana.ediblecommunities.com/shop/shop-candyman-brent-davis-finds-his-golden-ticket-chocolate-factory/) - In his more enthusiastic moments, local chocolate maker Brent Davis evokes Gene Wilder’s charismatic Willy Wonka.
- [Visit Food Dance in Kalamazoo for marvelous local eats](https://ediblemichiana.ediblecommunities.com/eat/eat-visit-food-dance-kalamazoo-marvelous-local-eats/) - When you get the urge for a regional culinary adventure, where should you go? If you head north and west, not too far away, you’ll find some of the richest farmland in the country and gustatory pleasures to match in Kalamazoo, Michigan. This small city is a craft food and beverage lover’s delight and the top attraction is its acclaimed farm-to-table eatery Food Dance, which has been serving fresh, local and ethically sourced food for more than 20 years under the sure hand of owner and executive chef Julie Stanley.
- [Table Talk with Chef Joho](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-table-talk-chef-joho/) - SW Michigan feels like home to renowned French chef When he was only a bit taller than a kitchen table, Chef J. Joho was peeling vegetables in his little uniform in his aunt’s restaurant kitchen in Alsace, France. By age 13, he apprenticed for Paul Haeberlin of L’Auberge de l’Ill, going on to study cheese, wine and all the stages of the traditional French kitchen and becoming a sous-chef at the tender age of 23 at a Michelin three-star restaurant. 
- [Daycap: Hospitality with Every Bite](https://ediblemichiana.ediblecommunities.com/eat/daycap-goshen-indiana/) - Next to Common Spirits, Goshen’s intimate cocktail bar, sits Daycap, a breakfast-all-day eatery serving all the fixings from fried chicken to pancakes to bloody marys. Daycap and Common Spirits stand side by side dressed in light green brick and adorned with white and maroon trim. Inside Daycap, the small brick room holds less than a dozen tables, often full of groups of all sizes and ages, smiling and chatting.
- [Market Wagon connects small vendors with bigger online audience](https://ediblemichiana.ediblecommunities.com/shop/shop-market-wagon/) - Two days before farmers and artisans set up their Saturday stalls at farmers markets throughout Michiana, they meet in an office suite on the east side of La Porte, IN. There they fill lightweight totes cooled by ice packs with their locally produced goods. These Thursday morning gatherings have become the favorite moments in Lauren Opperman’s workweek. Opperman works for Market Wagon, a website that helps a wide range of area vendors—from vegetable farmers to bakers to soap makers—to sell their products across Michiana.
- [Sourdough without sentiment: a writer’s approach to baking bread](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-approach-to-baking-bread/) - Turning off the US 20 Bypass on my way home to Goshen, IN, it hit me. Less than a half hour before I had been chatting with Lauren Barry, a baker whose bread at Kitsune restaurant was described by the Chicago Tribune as “just short of life-changing.” Barry now lives in South Bend. She’s in the process of opening The Elder Bread, a restaurant named after her 13-year-old sourdough starter, a yeast culture she maintains meticulously.
- [Evil Czech works with artists to raise money for art education](https://ediblemichiana.ediblecommunities.com/drink/drink-evil-czech-works-artists-raise-money-art-education/) - Artist Edrick Garcia of South Bend, IN, didn’t sleep for three days. He had a deadline to meet. Over the course of those 72 hours—each one precious and fleeting—the challenge of working with a new and complicated medium persisted.
- [Goshen’s El Maza captivates with award-winning salsa](https://ediblemichiana.ediblecommunities.com/eat/eat-el-maza-goshen/) - When Rafael Celis, co-owner of Takeria “El Maza” OMG! in Goshen, IN, told his family what he planned to call the restaurant, his daughter Stephanie told him he was crazy. No one will know that the OMG stands for “Original Mexican Grill,” she protested. It was shortly after the 2008 financial collapse, and Rafael had lost his full-time factory job. His part-time restaurant work wasn’t going to keep the family afloat. “It was impossible to find another job,” Rafael says, “but I studied business administration for two years after high school, so [opening] a business made sense.”
- [Spuds and speed: notes on Irish cuisine, if there is such a thing](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-irish-cuisine/) - So important is the potato in the lives of the Irish that never once since my family’s blue Opel Kadett was returned to us after it had been stolen and left in a lane near Dublin City’s most notoriously dangerous street—“dog rough,” Dubliners used to call Sherriff Street—with a four-stone (56-pound!) bag of Golden Wonders missing from the boot, never once have I considered that the gurrier who robbed the car did anything but give the potatoes to his mother, who asked no questions.
- [The Man Behind The Mugs](https://ediblemichiana.ediblecommunities.com/shop/shop-man-behind-mugs/) - I’ve been doing ceramics for 15 years. I teach ceramics at Saint Joseph High School in South Bend, Indiana, and love my job. I work a lot on ceramics, both at my job and at home. My personal studio is at my home in downtown South Bend. I tend to make more sculptural work, but I am an excellent craftsman when making utilitarian objects like bowls and mugs.
- [Handcrafted Herbal Body Care: Calendula Oil and Salve](https://ediblemichiana.ediblecommunities.com/things-do/things-do-homemade-calendula-oil-and-salve/) - As the winter holidays approach, my home is humming with the excitement of handmade gift making. While much of this activity happens in secret, each year we all gather in the kitchen—not for holiday baking, but to make herbal gifts to share with family and friends. Herbal salves are a favorite: Making a batch or two is relatively inexpensive and easy, doesn’t take long and results in plenty of skin-soothing salve to share. My kids like to customize salves to give to friends, creating their own special blends and decorating labels for the containers.
- [New space, same taste](https://ediblemichiana.ediblecommunities.com/eat/eat-kelly-jaes-syracuse/) - Michiana favorite finds new lakeside home Kelly Jae’s Lakeside brings an eccentric flair with creative dishes and vibrant colors and flavors to Syracuse, Indiana. Kelly Graff and Beth Grier opened the restaurant and bar the last weekend of January for friends and family and it has been a local favorite ever since.
- [Works in progress](https://ediblemichiana.ediblecommunities.com/things-do/things-do-works-progress/) - Life is littered with examples extolling the virtues of patience, whether it’s Heinz ketchup commercials or Guinness beer, with its “Good things come to those who wait” ads featuring a perfect pour that takes its time to settle down. Science gives us the “Marshmallow Test,” which suggests that patience (in this case, a kid not eating a marshmallow for 15 minutes ends up getting a pretzel stick or another marshmallow in addition to the first one) is a delicious virtue. And it’s also been a virtue along the St. Joseph River in Mishawaka, Indiana—specifically in Buetter Park’s Ironworks Plaza.
- [Perfect Cup](https://ediblemichiana.ediblecommunities.com/drink/drink-perfect-cup/) - Coffee is simultaneously celebrated and cursed, colorful and commonplace. So-called coffee snobs will go on at length about how only the most carefully curated beans and diligently brewed elixir will cross their palates—never overcooked sludge sitting on a burner for hours. But based on the proliferation of “Not until I’ve had my coffee” memes, mugs and T-shirts, given the choice of bad coffee or no coffee, no coffee is never an option.
- [Main Course](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-main-course/) - Hands-on classes introduce LaVille students to careers in culinary arts and hospitality. It’s 10:30 in the morning and the hall smells like cheeseburgers. Which isn’t unusual at a high school, but we’re not that close to the cafeteria. Take another whiff and you, like many a passer-by between bells, will also catch the aroma of frying potatoes, onions and even bacon.
- [Join the Club](https://ediblemichiana.ediblecommunities.com/eat/eat-join-club/) - The idea of supper can conjure up some confusing connotations. Depending on how old you are and/or where you live, supper could be a big evening meal. Or maybe it’s a light evening meal, as was traditional, and dinner is your bigger, midday meal. Or maybe that midday meal is lunch and dinner is your big evening meal, and supper doesn’t even enter your vocabulary except when your grandpa mentions it. Whatever the meaning, most people who know supper knew they had to be home in time for it, and some of us might have been sent to bed without it.
- [Thought for Food](https://ediblemichiana.ediblecommunities.com/eat/eat-thought-food/) - Dont'e Shaw is a guy with ideas. Lots of them. Ideas for what food can do. Ideas for what restaurants can be. “I’ve got 30 ideas on my phone right now,” he says during a recent conversation at his South Bend, Indiana, restaurant, Bantam Chicken & Seafood. The ideas come from everywhere, quite literally, because Shaw has worked everywhere over the past 18 years.
- [Small Farms, Big Changes](https://ediblemichiana.ediblecommunities.com/shop/shop-small-farms-indiana-michigan/) - New business models emerge from pandemic challenges The Covid-19 pandemic showed us how things could, or had to, be different. Sometimes for the better, sometimes for the worse. We discovered that, yes, that meeting really can be just an email. Or maybe it was suddenly time to make that change we’ve put off again and again. The same is true for small farms in Michiana, many of which suddenly found themselves without a way to get their produce—already planned out and paid for—to customers, whether it was an in-person visitor to a weekend farm stand or a restaurant kitchen that was shuttered during the lockdown.
- [Patios for outdoor dining](https://ediblemichiana.ediblecommunities.com/eat/eat-patios-outdoor-dining/) - At the Howard Park Public House, the park is the patio. You can order food for a picnic in the park, and the restaurant will even provide a basket and blanket. The restaurant’s patio and outdoor dining spaces, however, stand on their own: They can accommodate 150 guests with large and small tables, including two with old-school chain swings for seats, and indoor and outdoor wood-fired grill areas.
- [Marshall County Brew Club shares knowledge and a love of beer](https://ediblemichiana.ediblecommunities.com/drink/drink-marshall-county-brew-club/) - “There’s an old homebrewing joke,” says Ian Rogers. “I tell my wife I like to brew beer, and it’s more like, I like to do a lot of dishes.” Rogers, of Plymouth, IN, imparts this bit of wisdom as he and two other members of the Marshall County Brew Club (MCBC) are—spoiler alert—doing dishes. They are cleaning pots used for steeping grains (called mashing) while the wort (what beer is before yeast is added) is boiling with hops.
- [Culinary programs prepare future chefs the business](https://ediblemichiana.ediblecommunities.com/things-do/things-do-culinary-programs/) - When Tabitha Hardel brought a triple chocolate cake infused with coffee to a church function some years back, people loved it. “You should open your own bakery,” they gushed. A lot of home cooks—especially ones like Hardel who have cooked all their lives—hear that often. It doesn’t mean you can throw everything into a full-time business. But it stuck with Hardel, 43, of Knox, IN, and led her to enroll in Ancilla College’s fledgling Culinary Arts program at the school’s Donaldson, IN, campus.
- [Greener Pastures in Walkerton raises pigs thoughtfully](https://ediblemichiana.ediblecommunities.com/shop/shop-greener-pastures-farm/) - Matthew Borton’s grandfather worked a dairy farm. His cousins worked dairy farms. So it only stands to reason that when Matthew went into farming, he chose … pigs. “We did the research,” Matthew says. “You can grow pigs on pasture.” (Like dairy cows.) Hence one inspiration for the name of Matthew and wife Lauren’s Koontz Lake farm: Greener Pastures. Matthew, 34, has worked with pigs since he was in 4-H, where he was a 10-year member.
- [Farm Bill gives Michigan farmers new opportunities](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-michigan-hemp-farmers/) - “Hemp will save America! Patriotic farmers are growing hemp!” So trumpeted the U.S. government in 1942, in an instructional film for farmers called “Hemp For Victory” on growing hemp to supply American military and industrial efforts in World War II. At the time, hemp had stopped being an American crop, partially due to the availability of cheaper, foreign hemp and other fibers, and partially because Congress had begun prohibiting Cannabis sativa. Industrial hemp and marijuana are Cannabis sativa plants, albeit with different levels of tetrahydrocannabinol, or THC, the active ingredient that creates the high.
- [10 things to eat right now: Ice cream](https://ediblemichiana.ediblecommunities.com/eat/eat-10-things-eat-right-now-ice-cream/) - 1. Bonnie Doon This one needs no introduction around here. But if you have guests from out of town, the retro ’50s car hop experience at the area’s first drive-in is a must. Bonnie Doon has existed in some form since the 1940s. You can eat inside or get carside service. Bonnie Doon no longer makes ice cream, but the replacement is almost as local: Valpo Velvet from Valparaiso, IN. 2704 Lincolnway W. Mishawaka, IN 574.255.9841
- [Farmers work to rise above the challenges of climate change](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-farms-climate-change/) - Climate change is one name for it. Global warming is another. John Sherck, who owns Sherck Seeds in Bristol, IN, uses the term “global weirding” to describe Michiana weather the past few years. While weather has always had unpredictable moments, it still followed reasonably predictable patterns. But that seems to have changed, and local producers have new challenges to meet—not just getting their produce to market, but even out of the ground.
- [Immigrants expand our palates and enrich our communities](https://ediblemichiana.ediblecommunities.com/eat/eat-immigrants-expand-our-palates-and-enrich-our-communities/) - Arriving in a new country means seeing things you’ve never seen before. For Kevin Koak, who came from Cambodia to the United States as a child in 1979, that happened almost immediately. One of the first things he remembers marveling at was “the man in the box.” He was told it was a TV, something he had never seen before.
- [Hyperlocal focus on the hungry leads local woman to global goal](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-hyperlocal-focus-on-the-hungry/) - A lot of people set goals. It’s pretty common. Angela Rupchock-Schafer is like a lot of people that way: She has goals. Here’s one: Collect all the authentic Hungarian recipes that were part of her upbringing. Lots of people collect family recipes. Nothing too out of the ordinary there. Here’s another one: End world hunger by 2030. Well, that’s not a big— *Record scraaatch*
- [Autumn in a Nutshell](https://ediblemichiana.ediblecommunities.com/recipes/recipes-autumn-nutshell/) - For some people, the smells and tastes of fall are a high point of the entire year. As the countryside begins to dry out and prepare for winter, the scents of cut grass and rain-soaked earth give way to the musty, vinegary odor of the cider press, the aroma of roasting pork and pungent herbs like sage and rosemary, which can stand up a little longer to the cooler, sometimes frosty, nights.
- [“Hippie Food” follows the 1960s roots of the local food movement](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-hippie-food-book/) - As I mixed the oats and bread crumbs into the mushrooms and onions, stirred in the organic eggs and patted out the veggie burgers, I thought about Hippie Food, Jonathan Kauffman’s deep dive into the counterculture of the 1960s and 1970s and its remarkable impact on American food and cooking.
- [What’s the Buzz? In defense of food trends](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-what-s-buzz-defense-food-trends/) - Bowls are big this year. Not big as in large, but big as in hot. From smoothie bowls to ramen bowls to grain bowls, bowls are buzzing in 2016. Yes, those dishes in your cupboard are officially a food trend. (Did you even know you were so hip?) Here are a few other things that are officially of-the-moment: Turmeric. Soup. Burnt stuff (charred veggies, blackened toast). Really. (What’s not hot? According to the people who study these things, you can kiss your kale chips goodbye. Ditto gluten-free cupcakes, which are definitely passé. And say so long to sweets made with bacon. Sorry.) 
- [The Forgotten Fruit](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-forgotten-fruit/) - Imagine slipping into a time machine that could take you back hundreds of years to the earliest European exploration of what we now call the United States. What would you find to eat in the woods and fields of Michiana? Now imagine going back much, much further—say tens of thousands of years before any humans occupied the continent. If you were lucky, you might find a fruit that still grows today in the understory of eastern forests from the Midwest to the South: the pawpaw.
- [There’s Joy in Cooking—Even in 2016](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-there-s-joy-cooking-even-2016/) - New books make sharing food a cause for celebration, not stress I don’t get many dinner party invitations, but I’ve learned not to take it personally. “Cooking for people stresses me out,” many friends explain. They are not alone. 
- [Stories to Savor](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-stories-savor/) - An Interview with Summer Miller, author of New Prairie Kitchen (Agate Midway, 2015) Edible Michiana: What are the biggest misconceptions or stereotypes about Midwestern food? Summer Miller: I think the biggest misconception is that we lack variety or that the food we have isn’t interesting, complex or rich with history and culture. I have nothing against steak and potatoes, but we are so much more than that. EM: What do you think will most surprise readers about New Prairie Kitchen?
- [Grocery Shopping with Benefits, Cerulean and Hawkins Family Farm CSA](https://ediblemichiana.ediblecommunities.com/shop/shop-grocery-shopping-benefits-cerulean-and-hawkins-family-farm-csa/) - For anyone who loves local food, picking up a community-supported agriculture (CSA) share box is exciting. But for subscribers to the Cerulean and Hawkins Family Farm CSA program, it is a veritable party. Each Tuesday this summer, CSA subscribers were invited to the Cerulean Garden, a beer and wine garden adjacent to the restaurant, to pick up their shares—vegetables, chicken, beef and eggs from the farm, plus coffee and fresh bread from Light Rail Café and Roaster—and sample the contents prepared by the Garden’s chef, Neil Park.
- [Leaner, Greener, More Profitable and Productive: Doing more with less on America’s small farms](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-leaner-greener-more-profitable-and-productive-doing-more-less-america-s-small-farms/) - What do Toyota, the Amish and the future of agriculture have in common? You might be surprised. Between barn weddings, farm dinners, artisanal cheeses and heirloom produce, American farm life can seem downright romantic—at least for those of us who aren’t actually farmers. For those trying to make a living from farming, the reality is often far from idyllic: Agriculture in the U.S. is increasingly controlled by large corporations, which practice industrial farming characterized by decidedly unromantic things like animal confinement and mono-cropping. 
- [You Can't Buy THIS in Stores!](https://ediblemichiana.ediblecommunities.com/shop/shop-you-cant-buy-stores/) - Michiana orchard curates 200+ varieties of apples Apple picking is a fall ritual for Michiana families. For the Teichman family, who have been growing apples in the region since the 1920s, it is also a business and a passion. Each fall, the Teichmans welcome hundreds of visitors to their pick-your-own farm in Eau Claire, Michigan, specializing in unique varieties of apples.
- [Modern Midwestern: Sky's the Limit for Cerulean Crew](https://ediblemichiana.ediblecommunities.com/eat/eat-modern-midwestern-skys-limit-cerulean-crew/) - Ask Caleb France, owner and chef of Cerulean Restaurant in Winona Lake, Indiana, to describe his food and he will use the words modern Midwestern. But between the sushi menu and dishes like chickpea fritters with jalapeño yogurt, cilantro and mint, you might find yourself wondering, where exactly does Midwestern come into all this?
- [University of Food Diversity: Zingerman's feeds sophisticated tastes in Ann Arbor](https://ediblemichiana.ediblecommunities.com/eat/eat-university-food-diversity-zingermans-feeds-sophisticated-tastes-ann-arbor/) - Don’t tell Ari Weinzweig that you can’t build a world-renowned gourmet food business in a small Midwestern city. After graduating from the University of Michigan in Ann Arbor, Weinzweig, along with partner Paul Saginaw, launched Zingerman’s Delicatessen in the sleepy college town in 1982 with a $20,000 bank loan, a staff of two and a love of good food.
- [Sour notes — Michiana breweries explore brewing with wild yeast](https://ediblemichiana.ediblecommunities.com/drink/drink-sour-notes-michiana-breweries-explore-brewing-wild-yeast/) - Sour beers are said to be the oldest style of beer in the world. For thousands of years, according to craft brewer and sour beer enthusiast Trevor Klimek of Paw Paw Brewing Company (Paw Paw, Michigan), all beers were sour beers, fermented by wild yeasts in the air. Wild yeasts, along with bacteria—and, in some cases, fruit (think cherries or raspberries)—give sour beers a pronounced acidic flavor. Sour beers are typically dry, made with little or no hops and are often more reminiscent of wine or cider than other beers.
- [Michiana cherries showcased in Goose Island Madame Rosé beer](https://ediblemichiana.ediblecommunities.com/drink/drink-michiana-cherries-showcased-goose-island-madame-ros-beer/) - There are 50 pounds of Michiana cherries from Mick Klug Farm (Saint Joseph, Michigan) in every barrel of Goose Island Beer Company’s Madame Rose, a Belgian-style sour brown ale. The beer, produced in Chicago and coveted by craft beer lovers across the country, was released in May 2014 with national but limited distribution. If you are lucky, you will be able to find a bottle at your favorite liquor or craft beer store.
- [Talking With: Slow Food South Shore's Brad Lee Fuller](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-talking-slow-food-south-shores-brad-lee-fuller/) - What is Slow Food? Slow Food is global organization that works at a local level, promoting local, sustainable eating and getting people more aware about where their food comes from.
- [Raising the Chocolate Bar](https://ediblemichiana.ediblecommunities.com/shop/shop-raising-chocolate-bar/) - Burnt sugar. Tobacco. Olive. Cultured cream. The flavors of Violet Sky chocolate stopped us in our tracks. Our chocolate-tasting party sampled a dozen varieties of single-origin bars from around the world (including some from among the biggest names in craft chocolate), but it was the chocolate made by Hans Westerink in his family’s South Bend, Indiana, kitchen that had everyone exclaiming, “Wow! What is that?” Weeks later, our recipe editor confided, “I can’t stop thinking about the taste of that Violet Sky chocolate.”
- [Mideast Meets Midwest: Oleana’s Black Walnut Baklava](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-mideast-meets-midwest-oleana-s-black-walnut-baklava/) - The work of anthropologists has been described as “making the strange familiar and the familiar strange.” The same could be said of the best chefs—like Ana Sortun, the James Beard Award–winning chef and author of Spice: Flavors of the Eastern Mediterranean, the cookbook that is the source of the Black Walnut Baklava recipe on the next page. At Oleana and Sofra, her restaurant and bakery/café (both in Cambridge, Massachusetts), Sortun makes the strange familiar and the familiar strange through a playful and seductive mix of local and “exotic” ingredients and traditions inspired by Eastern Mediterranean cuisine.
- [Out of the Woods and Into the Kitchen](https://ediblemichiana.ediblecommunities.com/eat/eat-out-woods-and-kitchen/) - Every season, good things come out of the woods and fields of Northwest Indiana. Mushrooms. Berries. Venison. Top chefs. Top chefs? In the case of Iliana Regan, owner and executive chef of the newly launched and critically acclaimed Elizabeth Restaurant (4835 N. Western, Chicago, IL), the answer is most definitely yes. Regan, a self-trained chef whose restaurant has been called “shockingly original” by Chicago Magazine and recently shot to number 4 on its 2013 ranking of the city’s Best New Restaurants, is a Merrillville, Indiana, native and experienced forager who regularly puts Indiana’s wild foods on her menus.
- [Taste for Adventure](https://ediblemichiana.ediblecommunities.com/eat/eat-taste-adventure/) - When Jesse Shoemaker was just 7 years old, his mother Pat put him in the kitchen to cook dinner once a week. “There were some basic guidelines so I wasn’t making macaroni and cheese and hot dogs every week,” he says. His family stayed out of the kitchen while he cooked. He progressed from peanut butter and jelly to more advanced dishes. “He did it with joy and he had fun,” Pat says. Three decades later, he’s cooking for a living and making adventurous eaters happy with his eclectic creations at Goshen Brewing Co., whether it’s a blackened tofu sandwich or Brussels sprouts in a fish sauce vinaigrette.
- [Smokin’ hot: Michiana pitmasters are savoring the rising popularity of barbecue](https://ediblemichiana.ediblecommunities.com/eat/eat-indiana-bbq-restaurants/) - Cedric Rollins stood next to his smoker on a rainy Saturday and with a long set of tongs checked whether the rib tips, ribs and chicken wings were ready. The owner of That Guy’s Gourmet Ribs knows that you can’t rush a good thing. The meat is ready when it’s ready. The smoke, which billowed out of the heavy metal smoker, does its work slowly. Like the cloud of smoke wafting into the fall air, the popularity of barbecue is on the rise. Nationally and regionally, #smokedmeat is trending. Local pitmasters will name a number of reasons, as they serve up rack after rack of ribs and enjoy the ride.
- [Chef Alain Helfrich shares cooking tips and techniques](https://ediblemichiana.ediblecommunities.com/eat/eat-chef-alain-helfrich-shares-cooking-tips-and-techniques/) - Passion for cooking follows Alain Helfrich home from work. Like other chefs, it’s not something he turns off and on. The executive chef at Crooked Ewe Brewery & Ale House in South Bend, IN, doesn’t just want folks to enjoy his great food, he wants them to make their own.
- [Web Exclusive: Winter Reading](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-web-exclusive-winter-reading/) - New books offer a feast for the eyes and mind Once the leaves are raked and the lawnmower is stored, there’s time to curl up with a book or three. This winter, here’s what I’ll be cooking from and reading: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat (Simon & Schuster, 2017)
- [Lehman’s Orchard branches out into beer and pub in Buchanan](https://ediblemichiana.ediblecommunities.com/shop/shop-lehman-s-orchard-branches-out-beer-and-pub-buchanan/) - Last summer, when Steve Lecklider’s Chicago customers came to him at Lehman’s Farm Market & U-Pick Orchard, he learned a few things. He learned what they did for a living and why they loved Lehman’s Orchards products. “They’re foodies,” he said. “I had no idea some of them were retired chefs.” At the Niles orchard, which his family has operated since 1929, they made time for a conversation rather than just the 10-second transaction typical at a metropolitan farmers market.
- [Body art expresses passion for craft food and beverage](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-food-industry-tattoos/) - A tattoo often tells a story, but sometimes it’s about making a strong statement. To make a permanent mark, to put an image on skin that won’t wash off, shows what matters to someone. People who make food, who brew beer, who roast coffee often mark themselves with an image related to how they do so and what engages their hands, mind and heart. This collection of food folks from Michiana tells us what they put on their skin permanently in relation to the food and drink that is more temporary as it makes its way from the field and farm to plate and belly.
- [Faith in Fermentation](https://ediblemichiana.ediblecommunities.com/shop/shop-faith-fermentation/) - Joe Gady’s Farming for Life wins over believers in kraut and kimchi Joe Gady preaches the gospel of funk and fermentation. The owner of Farming for Life uses his collection of ceramic crocks to turn vegetables, sea salt and herbs into sauerkraut and kimchi. He and his employees add water, tea and sweetener to jars of kombucha that are continuously brewing. 
- [One Tree, Many Branches](https://ediblemichiana.ediblecommunities.com/eat/eat-one-tree-many-branches/) - Scott Woods (center) doesn’t look like the godfather of fine dining in Warsaw. He’s got a baseball cap and a goofy grin and still sports the island vibe he imported from St. Thomas to the northern Indiana city. It started with Spikes Beach Grill, a sports bar alongside sand volleyball courts on the east side of town, and grew into Noa Noa Wood Grill & Sushi Bar, which opened in 2000.
- [Vital Connections](https://ediblemichiana.ediblecommunities.com/things-do/things-do-vital-connections/) - Goshen Farmers Market celebrates 25 years of diversity and growth When Dave Pottinger bought an old lumberyard in the late 1990s with a partner, he didn’t know what he was going to do with it. He and Owen Weaver just knew it was a good opportunity. They had no idea that 25 years later, it would be a hub of downtown Goshen as the Mill Race Center Farmers Market, better known as the Goshen Farmers Market.
- [Tips for Home Brewing](https://ediblemichiana.ediblecommunities.com/drink/drink-tips-home-brewing/) - Coffee is part of our culture and part of our daily habits. You can rely upon someone else to make your cup, but you may also enjoy your own coffee routine. If you come to love the routine, it approaches ceremony. “The coffee tastes better if it’s a little ceremonial,” says John Horton, one of the founders of Local Cup in South Bend, Indiana.
- [Family behind Antonio’s is among the best in the world in pizza competitions](https://ediblemichiana.ediblecommunities.com/eat/eat-family-behind-antonio-s-among-best-world-pizza-competitions/) - Paul Cataldo was watching a pizza competition at a food show in the early 2000s and figured he would do all right if he entered his creations. He entered a Rosemary Garden pizza in a subsequent competition in the Toledo, Ohio, show and proved himself right. That pizza won more than one competition and stars on the menu at the family Italian restaurant that opened in Elkhart, Indiana, in 1979 as Bruno’s Pizza, with father Antonio and sons Paul and Bruno working together. In 1995, Paul took over the operation and renamed it Antonio’s.
- [Insects could be the sustainable protein source of the future](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-edible-insects/) - Entomophagy, the practice of eating insects, is happening in 80% of the world’s countries. This practice is as old as we are. Insects have been a reliable, abundant food source for humans and their ancestors for five million years. Today insects are being called a “superfood,” since many contain amounts of protein comparable to beef, pork and chicken, in addition to iron, B12, calcium and all nine essential amino acids.
- [DuckMobile: Maple Leaf Farms gets its ducks on the road](https://ediblemichiana.ediblecommunities.com/eat/eat-duckmobile-maple-leaf-farms/) - When was the last time you ate duck? Most of us encounter it rarely at best, so it might have been while feeling adventurous at a Chinese spot, or for a special meal at a fancy, French-inflected restaurant. The USDA reports that the average American consumes only a third of a pound of duck per year. The DuckMobile is out to change that. For the last three years, this 24-foot mobile kitchen has been making the rounds at food, wine and beer festivals, championing the virtues of duck. “We are 100% a tool of awareness,” says spokesperson Ryan Walker.
- [Urban Farms cultivate sustainability in South Bend and Elkhart](https://ediblemichiana.ediblecommunities.com/shop/shop-urban-farms-cultivate-sustainability-south-bend-and-elkhart/) - What is urban farming, exactly? How does it differ from community gardens or my backyard vegetable patch? And why even bother, when there are huge tracts of farmland so close by?
- [Building the Future: Unity Gardens puts down roots](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-building-future-unity-gardens-puts-down-roots/) - South Bend’s much-loved nonprofit Unity Gardens plans to break ground this spring on a new permanent structure at its LaSalle Square base. For the last eight years, founder Sara Stewart and her Unity Gardens team have been steadily mounting a cultural value shift. Their unique, “no strings attached” free-food model is thriving in more than 40 gardens, some in the area’s most vulnerable neighborhoods. 
- [Ten Things to Eat Right Now](https://ediblemichiana.ediblecommunities.com/eat/eat-ten-things-eat-right-now/) - Illustration by Katie Eberts 1 Luisa’s Café
- [Come Together: 3 places foster community through food and art](https://ediblemichiana.ediblecommunities.com/eat/eat-come-together-3-places-foster-community-through-food-and-art/) - Barring some marvel of architecture or natural beauty, what makes a town memorable is often as simple as the atmosphere in its gathering places: the coffee shop with the great vibe, the repurposed historic building, the restaurant lined with local artwork. They may also, by putting a little polish on a forgotten corner or filling a need we didn’t know we had, help transform a neighborhood into a community.
- [Farm families grow up happy at the South Bend Farmers Market](https://ediblemichiana.ediblecommunities.com/shop/shop-farm-families-grow-happy-south-bend-farmers-market/) - “I’m 79 years old and I shouldn’t be here,” says Carol Lemler, sweetly. “But I’m going to be here as long as I can drive myself” to the South Bend Farmers Market, 45 minutes from the family farm. She started coming to the market at 10 years of age with her grandmother, a Pennsylvania Dutch woman with a long red braid wrapped around her head.
- [Purple Porch Co-op and Café Max](https://ediblemichiana.ediblecommunities.com/shop/shop-purple-porch-co-op-and-caf-max/) - The Purple Porch Co-op and its Café Max are around the corner from our house. It is a warm and welcoming place, almost a community center, with its musicians and artists and local activists, shared-table seating and a pay-it-forward coffee board.
- [Thinking Big in Small-Town Michigan](https://ediblemichiana.ediblecommunities.com/eat/eat-thinking-big-small-town-michigan/) - A line of pristine white ducks, right off the page of a nursery rhyme, makes punctual trips across the lawn to the pond and back. Friendly hens, chittering and digging in flower beds, trail visitors around the 12-acre estate. Thousands of daffodils start to appear in clumps and alleys on the property, along with tiny grape hyacinths, almost hidden in the grass. Even if it weren’t spring, there would be a sense of bourgeoning at Farrand Hall.
- [Bright Spots](https://ediblemichiana.ediblecommunities.com/drink/drink-bright-spots/) - At the Cat Lady Cafe in South Bend, Indiana, you can enjoy cats and coffee—two beloved things that wake you up in the morning—with all of the fun and none of the responsibility. Ten to 15 cats scamper around a room filled with cat towers, cubby holes, and toys of the feather and mouse varieties. There is a comfy rug, a purple velvet couch and an Instagram-worthy wall, complete with a neon sign, behind it.
- [Dynamic Duo](https://ediblemichiana.ediblecommunities.com/eat/eat-dynamic-duo/) - Navarre Hospitality Group has brought two dining venues to one address, in a new building in downtown Elkhart, Indiana’s booming River District. Downstairs In 2019, a chicken sandwich skirmish waged between contesting corporate chains. Every fast-food brand was suddenly trying to copy and compete with Chick-fil-A. From Popeyes to Burger King, businesses introduced new chicken sandwiches. The fad may have faded, but commitment to it has remained in the independent sphere. The real winners of this poultry war seem to be local business—who do it better.
- [A Cut Above](https://ediblemichiana.ediblecommunities.com/eat/eat-cut-above/) - The first time I meet Pete Eshelman, he is behind the counter of the open kitchen, shucking oysters. It is a special oyster weekend at Joseph Decuis restaurant in Roanoke, Indiana, and the owner, tall and athletic at almost 70, is pitching in.
- [Food That Feels Like Home](https://ediblemichiana.ediblecommunities.com/food-thought/black-food/) - A conversation about Black food traditions Edited by Lisa Barnett de Froberville Illustrations by Rebecca Daublin
- [Back to the Source](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-back-source/) - Audrey “Chef Audy” Peeples wears a lot of hats. She is the chef/owner of Souls Ground Cafe in the Benton Harbor, Michigan, Arts District, cooking up chicken, tacos, quesadillas, bowls and more on a grill outside (while waiting to install a hood for inside cooking). Her signature dish, the Falaco, is homemade falafel in a taco with its own vegan sauce, pickled onion and pico de gallo. She is an advocate for healthy, lighter, plant-forward meals and sourcing from local, sustainable producers. “Souls Ground foods is not soul food per se, but food for the soul. It’s reconnecting food to its source,” she says.
- [Holiday Grazing Board](https://ediblemichiana.ediblecommunities.com/shop/shop-holiday-grazing-board/) - The grazing board trend is here to stay. A delightful way to nibble through an evening with friends, it offers something for everyone, and the palette of options is a treat for the eyes as well. This holiday season, surprise your guests with some unique and lesser-known snacks—some international, some made around the corner—all available locally.
- [Turkish Delights: Chef shares her love of Mediterranean cuisine](https://ediblemichiana.ediblecommunities.com/eat/eat-turkish-food-south-bend/) - “I started cooking when I was 8 years old,” says Ozlen Gultekin. “I have a big family and I was cooking everything. I love it.” Gultekin, originally from Turkey, has been delighting customers at the South Bend Farmers Market with her homecooked Mediterranean treats since last summer. She offers a variety of flatbreads and stuffed pastries, some laden with savory spiced lamb and beef or chicken, others filled with spinach and feta cheese, potato or green lentils. Fresh and flavorful, they feel right for any meal of the day, from breakfast to a midnight snack. 
- [The library of things: From fondue pots to power tools](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-library-things-fondue-pots-power-tools/) - As we all strive to be more conscious consumers, our local public libraries—the original sharing economy—are stepping up to provide community ownership of much more than books. The global Library of Things movement is in full swing. Need tools for a home improvement project? The Niles, MI, District Library has them, including drill bits, a drywall kit and a laser level. Want to pique your kids’ scientific curiosity? The Warsaw, IN, Community Public Library can set you up with a telescope, microscope and binoculars.
- [Tabor Hill shines with revamped restaurant, Euro-style winemaking](https://ediblemichiana.ediblecommunities.com/eat/eat-tabor-hill-shines-revamped-restaurant-euro-style-winemaking/) - Arguably the most beautiful site on southwest Michigan’s wine trail, the Tabor Hill winery and restaurant in Buchanan is tucked into 50 gently rolling acres of vineyards. Just beyond its wall of windows, past bird feeders aflutter with finches, tidy rows of grapevines are bordered by the soft luxury of Michigan forest. “It’s basically Napa Valley in the Midwest, and you don’t have to get on a plane,” says co-owner Matt Moersch, and there is the added perk of being just minutes from the shores of Lake Michigan.
- [Homemade spice blends add exotic flair and endless possibilities](https://ediblemichiana.ediblecommunities.com/recipes/recipes-homemade-spice-blends-add-exotic-flair-and-endless-possibilities/) - Having a few spice blends on hand is a simple way to bring the exotic flavors of the world to your table, especially during grilling season. Homemade blends are brighter in flavor and less expensive than ready-made mixes; they are preservative-free and invite endless improvisation. You can buy just the amount of herbs and spices you need at a local co-op or herb shop and adjust the mix to your taste.
- [Midwest Kosher delights South Bend with authentic specialties](https://ediblemichiana.ediblecommunities.com/eat/eat-midwest-kosher-deli/) - Walking the aisles of Midwest Kosher & Deli on the south side of South Bend, IN, is like entering a parallel universe, with all the goods one expects from a small grocery—even wheat thins, graham crackers and pizza pockets—but with unfamiliar packaging and unusual brand names: Lieber’s, Hoffman’s, Gefen, Unger’s.
- [Holiday gift guide: local favorites for online shopping](https://ediblemichiana.ediblecommunities.com/shop/shop-holiday-gift-guide-local-favorites-online-shopping/) - Scandinavian Reindeer Cake Stencil South Bend Baking Supply offers beautiful, locally made tools for your kitchen, including customized wooden baker’s boxes for transporting cakes, pies or cookies and wooden stencils such as this Scandinavian Reindeer Cake Stencil ($17), ready to transform a simple cake with just a sprinkle of powdered sugar or cocoa powder. southbendbaking.com
- [Creative sanctuary: 19th century farmhouse hosts artist residencies and retreats](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-taleamor-park/) - Taleamor Park, in the middle of farm country outside La Porte, IN, draws people from around the country and across the globe by fulfilling a fantasy shared by many: a peaceful retreat from the distractions of daily life, surrounded by nature and creative individuals. Hosts Clifford and Lisa Peterson offer “self-directed residencies and retreats for artists, writers, scientists, and humanists.” Each guest has a private bedroom with a writing desk and reading chair in the 1854 Italianate brick farmhouse, which also houses a library and paper studio. Adjacent barns add two multi-use studios.
- [Table arts: Get inspired to set the scene](https://ediblemichiana.ediblecommunities.com/shop/shop-table-arts/) - The art of the table extends beyond the food that graces it. It encompasses all the elements that engage the senses, creating beauty and harmony and encouraging us to linger in the genial glow of a shared meal. The table is a blank canvas, to layer colors and textures, to group a favorite handmade vase or platter with bits of foraged nature and maybe a nod to the season. As inspiration for setting the scene, we have gathered artisan pieces made or sold locally that lend themselves to the restorative conviviality of the table. Styling by Tara Swartzendruber-Landis
- [Mabuhay features Filipino buffet, Asian specialties, bubble tea](https://ediblemichiana.ediblecommunities.com/eat/eat-mabuhay-berrien-springs-mi/) - On a recent trip to Lake Michigan, I stopped to pick up a lunch of pancit rice noodles, sweet chili chicken and tofu coconut curry, followed by a milky taro root bubble tea. This daily changing spread of Filipino cuisine and Asian specialties is hiding in plain sight behind the colorful facade of an Asian grocery store in Berrien Springs, MI.
- [Florida Snapshot: Oyster Farm Feast](https://ediblemichiana.ediblecommunities.com/things-do/things-do-florida-snapshot-oyster-farm-feast/) - We fled south this winter. My partner, Riely, and I—longtime South Benders and local food lovers (our little household holds two member-ownerships in the Purple Porch Co-op)— landed in a wonderful, welcoming village called Apalachicola on Florida’s Forgotten Coast. In January, we went to an Outstanding in the Field (OITF) local food feast at 13 Mile Seafood, an oyster farm. OITF, the brainchild of artist Jim Denevan, is “a roving culinary adventure” whose mission is “to connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.”
- [The Oliver Inn serves breakfast and historic charm in South Bend](https://ediblemichiana.ediblecommunities.com/things-do/things-do-oliver-inn-south-bend/) - A short walk from downtown South Bend, IN, on West Washington Street, among the mansions and grand homes from the first of the city’s peak manufacturing periods, sits The Oliver Inn. Built in 1886, the Queen Anne–style mansion seems made for entertaining, with its lofty ceilings and generous proportions. Nestled among its nine bedrooms and 15 bathrooms are crystal chandeliers, ornate radiators, period antiques, cozy nooks and sitting areas complete with blankets, books and magazines.
- [Cultured Kitchen: New Eatery Features Tastes of Lebanon, Africa](https://ediblemichiana.ediblecommunities.com/eat/eat-cultured-kitchen-new-eatery-features-tastes-lebanon-africa/) - I grew up in West Africa to Lebanese parents. Most of my life I was in the Ivory Coast, but we would go back and forth to Lebanon. I opened my first restaurant in Michigan City in 2004. Learning how to cook took a lot of practice. My mother came and she helped. Since 2004, we’ve evolved. We still stick to the Middle Eastern and Mediterranean cuisine, but now we do a modern twist.
- [Brew It Yourself: It's easy to make healthful kombucha at home](https://ediblemichiana.ediblecommunities.com/things-do/things-do-brew-it-yourself-its-easy-make-healthful-kombucha-home/) - “Most health problems today begin in the gut,” says Joe Gady, proprietor of Farming for Life in Rochester, Indiana, and member of the Weston Price Foundation, a nonprofit nutrition education foundation. During a one-hour class last winter at Maple City Market in Goshen, Indiana, Gady shared a variety of his own fermented food recipes, including a tutorial on how to make the popular fermented tea beverage known as kombucha. This supercharged probiotic beverage originated thousands of years ago, but is still used today to supplement good intestinal bacteria. 
- [Human terroir: Winemakers influence the flavors of wine](https://ediblemichiana.ediblecommunities.com/drink/drink-human-terroir-winemakers-influence-flavors-wine/) - If you enjoy wine, or spend time with people who do, you will inevitably be exposed to the word terroir. One of the best translations of the word, “somewhereness,” coined by wine writer Matt Kramer, reminds us that a particular wine tastes the way it does because it comes from a particular place. While geography is important to wine flavor, equally important are the grape variety and the people who grow the grapes and make the wine.
- [South Bend neighbors share meals and take action](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-south-bend-potlucks/) - When I tell people I lived in Vancouver, BC, before moving to South Bend, IN, I usually get looks of pity. The pity turns to shock when I say I wouldn’t trade my life here for the one I had there. The sushi was fantastic, I’ll admit, but otherwise I’ve never felt the loss—mainly because of the close-knit relationships in my community. If you visit the Near West Side in South Bend on any given Thursday, you might find something remarkable: a large group of neighbors sharing a meal. We call ourselves the “Thursday Thrive Tribe.”
- [A pop of sunshine: eating local all year isn’t easy, but it’s worth it](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-eating-local-all-year/) - The metal ring gives a dry scrape as I twist it off. My thumb frees the lid with a satisfying pop, and then, with a quick heft and tip, vivid red tomatoes pour into the pan—summer sunshine straight from a jar. As I write this, the days are only just beginning to stretch out a little after having curled into themselves for the winter solstice. Watching the tomatoes we canned in August bubble, soften and fuse with garlic, onion, carrot and salt is about as good a spirit-lifter as you can get.
- [Homegrown hues: Common plants create fantastic fabric dyes](https://ediblemichiana.ediblecommunities.com/shop/shop-natural-fabric-dyes/) - Cook with a little yellow curry powder or chop a red beet and you’ll see rich color spill onto your spoon or cutting board. You might even stain your hands if you aren’t careful! Before scientists figured out how to create synthetic dyes, colorful spices and vegetables, along with fruits, herbs and other plants, often were used to embellish clothes, blankets and other fabrics. Returning to a slower, homegrown way of dyeing fabrics can be part of the “slow fashion” movement that parallels the trend of eating less processed and more locally grown food, says Carrie Beachey, an artist living in Middlebury, IN.
- [Hot dog! The Wiener Shack offers new takes on a summer staple](https://ediblemichiana.ediblecommunities.com/eat/eat-hot-dog-wiener-shack-offers-new-takes-summer-staple/) - Hot dogs are a staple of carnivals and baseball games, but Doug and Jacqueline Murray’s traditional and international flavors atop an all-beef hot dog have made The Wiener Shack & Grill’s offerings a sought-after entrée any day of the week.
- [Love Me Tenderloin: Beloved Pork Sandwich Learning New Tricks](https://ediblemichiana.ediblecommunities.com/eat/eat-love-me-tenderloin-beloved-pork-sandwich-learning-new-tricks/) - When I was asked to write a story about the pork tenderloin sandwich, I had to admit: I didn’t know what it was. But when I spotted the food truck at the Fourth of July event with its blazing sign advertising the Midwestern specialty, I thought, “Of course I know what a pork tenderloin sandwich is! It’s a Frisbee-size wedge of breaded, deep-fried pork between two slices of white bread.” I’ve probably eaten that hot, crispy sandwich dozens of times.
- [The Everlasting Meal by Tamar Adler](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-everlasting-meal-tamar-adler/) - Dessert When We Don’t Have Any Dessert Mastering the Art of Simplicity and Creativity in the Kitchen Review by MariJean Sanders of Tamar Adler’s The Everlasting Meal There is a phrase in Italian that doesn’t have an exact parallel in English: L’arte d’arrangiarsi, roughly “the art of making something out of nothing”—a cherished skill in Italy.
- [50 Years a Farmer](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-50-years-farmer/) - Chester Szymanski looks back from age 91 
- [Eric Squires talks coffee and cocktails at Three Crowns in Warsaw](https://ediblemichiana.ediblecommunities.com/drink/drink-eric-squires-talks-coffee-and-cocktails-three-crowns-warsaw/) - “Frankly, the customer isn’t always right.” In a culture that views coffee largely as a vehicle for sugar and caffeine, Eric Squires, manager of Three Crowns Coffee in downtown Warsaw, Indiana, holds firm to this mantra. Squires’ iconoclastic approach to coffee began in high school. A musician in a band, he played weekend gigs at coffee shops and was paid in drinks. “I started out drinking ultra-sugary drinks and frozen things and decided I needed to learn to drink black coffee,” he recalls. 
- [Goshen’s Embassy Coffee offers connection through coffee](https://ediblemichiana.ediblecommunities.com/drink/drink-embassy-coffee-goshen/) - The word “embassy” brings several ideas to mind, among them peace, conversation and engagement. Owner Chris May hopes Embassy Coffee, a third-wave coffee shop in the heart of Goshen, IN, embodies that spirit. Embassy opened in March and has already made a mark on the craft culture of the city. From the coffee to the space, May’s philosophy is the same: “We want it simple but great.”
- [Web Exclusive: Cooking at Home with…Adriana Mojica](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-web-exclusive-cooking-home-adriana-mojica/) - Adriana Mojica’s story, “Green Belly, Happy Belly,” and her recipe for Chiles Stuffed with Fresh Cheese, Fruits and Nuts are featured in our Fall 2015 issue. 
- [The Shrimp Next Door](https://ediblemichiana.ediblecommunities.com/shop/shop-shrimp-next-door/) - Area family raises ocean critters waaaay inland Who says you can’t raise shrimp in landlocked Indiana? In September of last year the Hoosier Shrimp Farm in Walkerton opened its tanks, becoming the first locally-owned shrimp farm in Michiana. The farm has 16 tanks filled with approximately 6,000 shrimp, all indoors on a 95-acre farmstead. A family business, the farm is owned by grain farmers Ed and Debbie Troike, and run by Jason and Kristen Troike. 
- [Web Exclusive: Cooking at Home with…Joel Barrett](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-web-exclusive-cooking-home-joel-barrett/) - South Bend, Indiana, home cook and writer Joel Barrett shared his story, Big Fun from the Bayou, about making a Creole feast with Michiana ingredients in our Fall 2015 issue of Edible Michiana. EM: What meal do you always have ingredients for in your kitchen? JB: It’s more like “What ingredients do I have that I can make a meal with?” In general, it’s nothing that exciting. I always have homemade granola and oatmeal on hand because I like to prep my breakfasts.
- [Web Exclusive: Holiday Spirits](https://ediblemichiana.ediblecommunities.com/shop/shop-web-exclusive-holiday-spirits/) - Raise a glass to the season with drink-themed gifts to delight anyone on your list For Wine Lovers Ever thought that winemakers are “living the dream?” Round Barn Winery gives you and your gift recipient the chance to live it for yourselves with their Winemaking Experience. This two-day event allows you to be present for the harvesting and the bottling—what Round Barn calls the “best days of the year.” When you leave, take home two cases of your personalized wine.
- [Season 
to Taste: On a scouting mission with our recipe editor](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-season-taste-scouting-mission-our-recipe-editor/) - It’s early June, but in the home of Edible Michiana recipe editor and food stylist Tara Swartzendruber-Landis, it’s already Thanksgiving. The kitchen table is filled with apples and squash in preparation for the fall issue of this magazine. With these ingredients, Swartzendruber-Landis plans to re-create holiday favorites including cornbread stuffing, squash soup and stuffed pork loin.
- [Amazing (thyme of) Grace](https://ediblemichiana.ediblecommunities.com/eat/eat-amazing-thyme-grace/) - Upscale, eclectic dining going strong after 14 years
- [Vanilla Bean Creamery dispatches dairy for healthcare workers](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-vanilla-bean-creamery-dispatches-dairy-healthcare-workers/) - For the mother-daughter duo who own and operate Vanilla Bean Creamery in Elkhart, IN, donating 900 ice cream sundaes to Elkhart General Hospital on April 20 was a way to give back to the community that has welcomed them in their first year of business. They gladly offered these sweet treats to support the healthcare workers on the frontline of the COVID-19 pandemic. 
- [Buchanan, MI, farmstead brewery opens amidst quarantine, finds new mission](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-river-st-joe/) - The story of the River St. Joe farmstead brewery in Buchanan, MI, begins with its namesake, the third-longest river in Michigan, which follows a zigzagged route across the southern part of the state into northern Indiana. “The path of least resistance is not always the most direct or simplest,” their website says. “Nothing wrong with that from our perspective.”
- [Kyoke Magari-Ball crafts unique ceramics for your dinner table](https://ediblemichiana.ediblecommunities.com/shop/shop-kyoke-magari-ball-crafts-unique-ceramics-your-dinner-table/) - Kyoko Magari-Ball learned her craft while living in Kyoto, Japan, a place adorned with temples and shrines. Echoes of Japanese culture appear in her pieces. She has acquired a dedicated following of art aficionados and professional artists who love her delicate cups, bowls and vases, and her signature style of carving intricate patterns out of clay. Creativity runs in the family—her brother is a designer in Japan and her father was an amateur painter. While studying design in Japan, she took courses in textiles and interior decorating.
- [Alex Smith: Rise Up Farms](https://ediblemichiana.ediblecommunities.com/shop/shop-alex-smith-rise-farms/) - In this new department, we listen to the voices of local farmers who are changing the face of food production in our communities. Our first farmer featured is Alex Smith, who left an academic career to grow food in Elkhart, Indiana.
- [Back to the Future: John Sherck](https://ediblemichiana.ediblecommunities.com/shop/shop-back-future-john-sherck/) - John Sherck’s passion for heirloom fruits and vegetables started over 20 years ago with a single bite of a Black Crim—a variety of heirloom tomato with genetic origins in the Crimean region of the Ukraine. “I got excited because it wasn’t a newly created crop—it had a historical aspect to it,” Sherk says. “It’s exciting to think that many heirlooms came through Ellis Island in the pockets of immigrants.”
- [Q&A: Craft beer blogger Eric Strader shows off his beer cellar](https://ediblemichiana.ediblecommunities.com/drink/drink-qa-craft-beer-blogger-eric-strader-shows-his-beer-cellar/) - Craft beer blogger and connoisseur Eric Strader tells Edible Michiana about the bottles in his collection, what he keeps in the fridge and the best beer he’s ever had.
- [Kosciusko Kettleheads homebrew club collaborate in Warsaw](https://ediblemichiana.ediblecommunities.com/drink/drink-kosciusko-kettleheads-homebrew-club-collaborate-warsaw/) - When I walked into the dimly lit “Mad Room” in Mad Anthony’s Lake City Taphouse in Warsaw, Indiana, I found an almost medieval scene: 22 homebrewers at a circle of tables, each presenting a few of their creations. I had come to meet the Kosciusko Kettleheads: Warsaw’s homebrew club. Among the homebrew community, the Kettleheads, who were founded in 2010, have a reputation for pushing the boundaries of traditional styles of beer. I quickly learned that the reputation is well deserved. Keeping It Light
- [HopLore Brewing makes Old Leesburg Mill a destination again](https://ediblemichiana.ediblecommunities.com/drink/drink-hoplore-brewing-leesburg-indiana/) - The Old Leesburg Mill was once a destination for farmers to trade stories while grinding their grain into feed. A century later, grain there is milled and brewed into beer for HopLore Brewing Company, a destination for friends to relax and connect over a pint. Built in 1905, this historic building in Leesburg, IN, most recently housed a mercantile with a coffee shop, five-and-dime store and bakery. HopLore founders Stefan King and Joe Hull purchased the property in January 2017 with a goal to build community around good beer and food.
- [Nourishing Tradition](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-nourishing-tradition/) - Ndowejiyek (Dowagiac)—“where hunting, foraging and fishing take place”
- [A Taste of the Tropics](https://ediblemichiana.ediblecommunities.com/eat/eat-taste-tropics/) - If you’ve ever wanted to visit the Caribbean, there is a place in Michiana where you can get a taste of what you might find there, made with locally sourced ingredients: Javier’s Bistro in South Bend, Indiana. Chef Javier Mendez was raised in Chicago in a Puerto Rican family and has worked as a chef for 27 years, including six and a half years at Memorial Hospital in South Bend. He recently decided it was time to fulfill his dream of opening a Puerto Rican restaurant after helping other chefs bring theirs to life. Mendez incorporates typical Puerto Rican flavors into nearly every dish he serves.
- [Fort Wayne: Summit City offers a feast of good eating](https://ediblemichiana.ediblecommunities.com/eat/eat-fort-wayne-summit-city-offers-feast-good-eating/) - Indiana’s second largest city, Fort Wayne, is a bit of an anomaly. Without a major interstate running through downtown proper, the city has spread out far enough that it’s almost hard to tell where it ends. Th is can be a bit overwhelming for out-of-town folks. However, if you remember one thing you’ll be just fine: No matter where you are in The Fort, you are never far from something good to eat. Here are a few suggestions for a fantastic day out in the Summit City.
- [Putting the Beds to Bed](https://ediblemichiana.ediblecommunities.com/things-do/things-do-putting-beds-bed/) - Each spring I promise myself that I will put my garden to bed properly in the fall, but most years I break that promise—the snow always comes too soon!
- [Hook Pottery Paper uses natural and discarded materials to make art](https://ediblemichiana.ediblecommunities.com/shop/shop-hook-pottery-paper-laporte/) - Jon Hook and Andrea Peterson don’t believe anything is useless. “What is waste?” Peterson muses. “A nutrient? A by-product that can be used?”
- [Popularity of vegan cuisine reflected on restaurant menus](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-vegan-friendly-restaurants/) - On a chilly March afternoon in 2018, Catherine Perry peeked outside Corbett Family Hall at the University of Notre Dame and saw a line of hungry people winding around the stadium. It was Michiana’s first VegFest, one in a series of plant-based food festivals sprouting up around the country. But organizers had underestimated local interest. “We expected, at the most, 1,000 people. And we got about 3,000,” she says. The venue filled to capacity. Dozens of disappointed visitors turned back toward home, though some, enticed by promises of vegan tacos and mac ’n’ cheese, waited their turn in the bitter wind.
- [Women energize the South Bend bar scene](https://ediblemichiana.ediblecommunities.com/drink/drink-south-bend-bar-managers/) - The spirits industry is often characterized as a male domain, particularly when it comes to management. But the U.S. Bureau of Labor Statistics reports that as of 2019, 53% of bartenders are women. Three local lady bartenders forged their own pathways to leadership. But rather than locking into competition for patrons, they focus on honing their individual crafts to support a community of industry professionals who rise together. Let’s raise a glass to three women shaking up the bar scene in South Bend, IN.
- [Sweet dreams come true at Bao’s Pastry](https://ediblemichiana.ediblecommunities.com/eat/eat-sweet-dreams-come-true-bao-s-pastry/) - How did a Vietnamese couple residing in Paris end up running a thriving pastry shop in a midwestern town? Seeking a new path, Bao Do Phan-Bui quit her hotel industry job to attend pastry school at the prestigious École Culinaire Auguste Escoffier. Having previously traveled to the United States, she was eager to move here to satisfy a perceived growing appetite for French treats. Her husband, Hà, was not on board. But once he observed Bao’s talent and ambition in the pâtisserie where she worked, he agreed to take a leap of faith.
- [A 10-Mile Thanksgiving](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-10-mile-thanksgiving/) - Last Thanksgiving, I sourced most of my ingredients from within approximately 10 miles of my home in Bridgman, Michigan. I was inspired by The Scavenger’s Guide to Haute Cuisine by Steven Rinella, a Michigan native. In this book, Rinella tells of sourcing a Thanksgiving meal over the course of a year: foraging, hunting, preserving and communing with friends to produce an elaborate meal, re-creating recipes from Escoffier’s Le Guide Culinaire. My meal was not nearly as complex as Rinella’s, but there were adventures in the collection of ingredients and a spirit of community pervaded each dish.
- [A Divine Revelation: At Terrace Café at Andrews University, fresh food is king](https://ediblemichiana.ediblecommunities.com/eat/eat-divine-revelation-terrace-caf-andrews-university-fresh-food-king/) - My first visit to the Terrace Café in the Campus Center of Andrews University in Berrien Springs was a divine revelation. It was my privilege to tour the kitchen and cafeteria and meet general manager J. Mark Daniels and executive chef Linda Brinegar, who introduced me to their philosophies and vegetarian, vegan and gluten-free foods. Tucked in the heart of the university, the Terrace Café serves all-you-care-to-eat breakfast, lunch and dinner to students and staff and is open to the public.
- [Farmers Market Finds: Summer 2017](https://ediblemichiana.ediblecommunities.com/shop/shop-farmers-market-finds-summer-2017/) - The Rolling Stonebaker Wood-Fired Pizza New Buffalo Famers Market, Coffee Creek Farmers Market, Chesterton’s European Market
- [Invite summer’s herbs to spend the winter indoors with you](https://ediblemichiana.ediblecommunities.com/things-do/food-thought-grow-herbs-indoors/) - Hunkered down in a Michiana blizzard, snow tapping on my kitchen window, I simmer a soul-warming pot of soup to stave off the winter blahs and nourish myself. Just as the early nightfall ushers in a new wave of melancholy, I spot a flash of green in my periphery. The faint smell of crispness wafting toward me serves as a small reminder that life still exists in a seemingly barren season. As I reach into the windowsill to pinch off a few sprigs of rosemary and thyme to sprinkle into the stockpot, my spirit—and my dinner game—is instantly elevated.
- [How to eat local and organic on a budget](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-how-eat-local-and-organic-budget/) - The concept of eating local and organic on a budget seems to generate a certain amount of suspicion, as if thrifty gastronomy surely requires some element of sorcery. All too often, health is associated with wealth. Maybe it’s because our ideas of eating healthy are warped by glamourized visual presentations of food flooding social media while food bloggers poetically proclaim the health benefits of fennel pollen as they sprinkle it over microgreen salads dressed with spirulina vinaigrette. It’s no wonder that many view eating organic as a privilege reserved for the foodie elite.
- [May Food Notes: It's Farmers Market Season!](https://ediblemichiana.ediblecommunities.com/things-do/things-do-may-food-notes-its-farmers-market-season/) - After enduring an unwelcome extension of winter, spring has finally sprung in Michiana, and farmers market season is upon us! Why do we so strongly crave the arrival of spring farmers markets? In part it is because we can finally nourish our overwintered bodies with a revitalizing array of freshly harvested produce—as well as bearing witness to the brief moments of glory emitted by those elusive, short-seasoned fares. But there's much more to it than that.
- [June Food Notes: Is Local Food Actually Healthier?](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-june-food-notes-local-food-actually-healthier/) - Figuring out how to eat healthy in today’s food landscape can be wildly confusing. An abundance of food tempts us while the manifestos of paleo pledges, raw food advocates, and a cornucopia of other dietary regimens make it even harder to decide which food path to take. And then there’s the “locavore movement.” The philosophy is simple: eat local food! We know that local food is better for our environment and the economy. But what about our health? Is local food actually healthier for us? Let’s take a closer look:
- [Southwestern Michigan Buttery makes Solar-powered fruit butter](https://ediblemichiana.ediblecommunities.com/shop/shop-southwestern-michigan-buttery/) - “Step right up and let us butter you up!” When you hear this theatrical male voice, your curiosity is piqued. That’s Joe Dickman, aka the “Butter Baron,” inviting you to stop at his booth on Thursday evening at the New Buffalo Farmers Market in Michigan.
- [Celestial Secret](https://ediblemichiana.ediblecommunities.com/eat/eat-celestial-secret/) - The cosmic blue standout that eclipses all others in the cold case of scoop shops across Michiana, Blue Moon ice cream is a Midwestern staple with a mysterious flavor profile.
- [Growing a Healthier Community](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-growing-healthier-community/) - Over 23 million Americans live in areas where there is no neighborhood grocery store. Despite the abundance of agricultural production in the Michiana region, in Benton Harbor, Michigan, many residents shop at convenience stores, where processed foods are plentiful and fresh fruits and vegetables are scarce. A $400,000 grant from the W. K. Kellogg Foundation is intended to change that.
- [The Michigan Yooper pasty hand pie goes vegetarian](https://ediblemichiana.ediblecommunities.com/recipes/yooper-pasties-recipe/) - Traditionally a meat and root vegetable hand pie eaten by miners on cold winter lunch breaks in Michigan’s Upper Peninsula, the pasty—pronounced PASS-tee—is a Great Lakes State institution. Not to be confused with risqué attire worn by burlesque dancers, the portable dish was popularized by Cornish copper miners, who used the crust as a handle that they discarded after eating the rest of the pie. Later, Finnish immigrants adopted the pasty and introduced rutabaga as a mainstay filling.
- ['Stay Generous'](https://ediblemichiana.ediblecommunities.com/eat/eat-stay-generous/) - “We spend more time here than we do in our own homes. This is our home pretty much, so when people come in here, they’re not customers, they’re guests,” says Yosef Abu-Gdairi. “They’re coming into our home, so we want to feed them like we just invited them.” He opened Petra Middle Eastern Cuisine in Mishawaka, Indiana, in May 2023 with chef Safaa Rizk and Dawoud Abu-Gdairi (Yosef’s father and Rizk’s husband).
- [“Come hang out with us!”](https://ediblemichiana.ediblecommunities.com/drink/well-south-bend/) - “It’s a safe space mentality. It’s respectful. It’s uplifting. It’s what’s edifying to the community.” Patrick Quigley is talking about The Well, a coffee house, music venue and River Park neighborhood event space in South Bend, Indiana, where he organizes concerts. Mandi Quigley, his wife, manages volunteers, supplies and operations, as well as donations to other local not-for-profits. “Everybody is a volunteer, top to bottom of the organization, and it has been for years,” Patrick says. The Quigleys have been hanging out at The Well since it opened in 2013, and they were married there in 2015.
- [Come hang out with us](https://ediblemichiana.ediblecommunities.com/drink/drink-the-well-south-bend/) - “It’s a safe space mentality. It’s respectful. It’s uplifting. It’s what’s edifying to the community.” Patrick Quigley is talking about The Well, a coffee house, music venue and River Park neighborhood event space in South Bend, Indiana, where he organizes concerts. Mandi Quigley, his wife, manages volunteers, supplies and operations, as well as donations to other local not-for-profits. “Everybody is a volunteer, top to bottom of the organization, and it has been for years,” Patrick says. The Quigleys have been hanging out at The Well since it opened in 2013, and they were married there in 2015.
- [Driving Change](https://ediblemichiana.ediblecommunities.com/eat/eat-driving-change/) - Robyn “Mee Sun” Klingerman wants to change peoples’ concept of food, and she believes her Korean-Mexican fusion catering business will advance the conversation. The founder of South Bend, Indiana–based A Bite With Mee had been working 40-plus hours a week at Chicory Café, while also slinging her noodles, soups, tacos, tamales and more at events around the city, when Covid-19 hit. She and Jairo Aleman—her fiancé, business partner and the Mexican half of the fusion—decided it was time to focus on their goal of operating a food truck.
- [Rising Star](https://ediblemichiana.ediblecommunities.com/eat/eat-rising-star/) - The bread’s in here,” says sourdough baker Lauren Barry, owner of The Elder Bread in South Bend, Indiana. “It’s cooking for 25 minutes with the lids on—cast iron lids.” She’s just opened the oven and pulled out one loaf, removing the lid. “I take them off and then they go for another five minutes. They get the color when the lids are off. Then they look like that.”
- [Fall/Holiday 2020 Editor’s Letter](https://ediblemichiana.ediblecommunities.com/about-us/about-us-fall-holiday-2020-editors-letter/) - This year has been full of surprises and challenge. And yet for me, there have also been many beautiful moments out in nature—time to reflect and reimagine the future. It’s time for change. 2020 is Edible Michiana’s 10th year of telling the story of local food. What a strange year to wrap up the magazine’s first decade, and what a wonderful surprise that we are announcing new owners who will lead the magazine into its next 10 years.
- [Luna Hill Farm Wild School celebrates curiosity and nurtures wonder](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-luna-hill-farm-wild-school/) - “CHOMP!” Five-year-old Iris opens her mouth wide and gobbles up a handful of wood sorrel. Sometimes called sourgrass, this wild edible looks quite similar to clover. “Clover is more rounded and has a little white border on the leaves,” Amanda Jo Boener explains to the excited kids circled around her. “You can tell the difference because sourgrass leaves are shaped like hearts and it has little yellow flowers.” Amanda Jo and her husband, John, are teaching kids how to engage with each other and the natural world in the Wild School program on their four-acre homestead, Luna Hill Farm, in Plymouth, IN.
- [J2K Capraio starts Indiana’s first underground cheese cave](https://ediblemichiana.ediblecommunities.com/eat/shop-j2k-capraio-cheese-cave/) - I close my eyes and take a long, deep breath. I hold it in until my diaphragm feels tight and full, then I release it slowly, pushing out every last bit of air. Then I do it again and again. This isn’t my everyday meditation practice. It’s me, underground, breathing in the funky aromas of J2K Capraio’s new cheese cave, the only one of its kind in Indiana. 
- [Love & Macarons gets creative with cakes, ‘pop tarts’ and more](https://ediblemichiana.ediblecommunities.com/shop/shop-love-and-macarons-bakery/) - Vince loves beach volleyball and won’t leave the house without pomade. He’s a volunteer firefighter, and he loves his dog too much. And … Vince is a cake. He’s a lovely abstract round cake with a dark blue frosting base and “wavy colors, yellow macaron sunshine, a white chocolate wave and a gold shark fin, duh!” says Mandy Krause, who delivers each cake order complete with a name and personality.
- [Web Exclusive: The Local Cup coffee shop turns next-door strangers into neighbors](https://ediblemichiana.ediblecommunities.com/drink/drink-web-exclusive-local-cup-coffee-shop-turns-next-door-strangers-neighbors/) - “We lived here 12 years and never really had relationships with anyone in the neighborhood, but The Local Cup community changed all of that,” says Twila Newbill, who lives on the northwest side of South Bend just down the street from The Local Cup coffee shop. “Before we’d just see people in passing. Now we know their names and their kids.” Twila’s family lives in a home that was rehabbed by the Near Northwest Neighborhood Inc. (NNN), which launched The Local Cup in the spring of 2015. “I like coffee and we literally live on the same street,” she says. “I just throw on my Saturday clothes and walk down there.”
- [Marching to the Beat of a Different Hum](https://ediblemichiana.ediblecommunities.com/things-do/things-do-marching-beat-different-hum/) - Backyard beekeepers make South Bend a more vibrant city There’s a strong and steady hum all around us. Even the ground seems to vibrate where I’m standing, just two feet from a three-tiered pastel blue-and-yellow beehive. Roy Saenz squeezes the bellows on his handheld smoker and dispenses targeted puffs of smoke onto the frame he’s about to slide out of the box. “We’re still here,” he says to the bees moving along the top of the frame. “No worries. Nothing to see here.”
- [Teach a Person to Cook…](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-teach-person-cook/) - Crossing Culinary Arts program anchors students to school Seventeen-year-old Julia Orr wears a floppy black chef hat over her long dark-brown hair pulled back in a ponytail. As she starts to sauté sliced onions, peppers and mushrooms for lunch, I notice she has a thermometer poking out of the left arm pocket of her white double-breasted chef coat. She lifts the pan off the gas burner and flips the veggies confidently. A flame shoots out from below and a big smile breaks out on her face. 
- [Community Comes First at South Bend Brew Werks](https://ediblemichiana.ediblecommunities.com/drink/drink-community-comes-first-south-bend-brew-werks/) - “I want the Brew Werks to be the most South Bendy place there is,” says Andrew Elegante, owner of the hyperlocal downtown brewpub. From repurposed furnishings, including old chairs from Saint Joseph High School and tabletops made from old Beacon Bowl bowling alleys, to locally sourced ingredients, the Brew Werks is committed to celebrating South Bend and the surrounding area. “People can come in and feel a sense of place,” says Elegante. 
- [Hope and Fresh Water: MudLOVE handmade pottery benefits Central African Republic](https://ediblemichiana.ediblecommunities.com/shop/shop-hope-and-fresh-water-mudlove-handmade-pottery-benefits-central-african-republic/) - “You can’t have pottery without water, or it would just be dust,” says Luke Wright, founder of MudLOVE ceramics studio based in Warsaw, IN. “It’s the same for life: You gotta have water.” That’s why 20% of the profit from every purchase of MudLOVE handmade mugs and accessories supports Water for Good, a faith-based not-for-profit that drills and maintains wells in the Central African Republic. Since Wright launched the business from a friend’s basement in 2009, MudLOVE has donated more than $350,000 to Water for Good and now employs 50 people and makes around 20,000 products each month.
- [Ewe Crew makes South Bend’s Crooked Ewe a regular weeknight hangout](https://ediblemichiana.ediblecommunities.com/drink/drink-ewe-crew-makes-south-bend-s-crooked-ewe-regular-weeknight-hangout/) - Crooked Ewe is dangerously close to our home on the south side of South Bend. If the sun is shining, my husband, Dan, and I can’t resist riding our bikes 15 minutes north for dinner and a pint of Scottish ale, or whatever tempting small batch is on tap. Executive Chef Alain Helfrich or Sous Chef Mat Ewing often smiles and nods a welcome from the kitchen when we arrive.
- [Sausage making 101](https://ediblemichiana.ediblecommunities.com/things-do/things-do-sausage-making-101/) - One by one, Rob Dutkiewicz pushes cold, three-inch chunks of cured pork down the chute of an electric meat grinder. Beautifully marbled meat noodles slowly emerge, dropping into a stainless-steel bowl below. I plunge my gloved hands into 20 pounds of ground pork shoulder and start squeezing the pink meat and bits of white fat between my fingers, scooping and kneading to mix in the freshly ground black pepper, juniper and garlic cloves.
- [Pasture Haven offers pastured raw milk herd shares in Syracuse](https://ediblemichiana.ediblecommunities.com/shop/shop-pasture-haven-offers-pastured-raw-milk-herd-shares-syracuse/) - For Tina Paul, a mother of three young children, finding access to raw milk from a pasture-fed dairy in the Michiana area was a must, even before her husband accepted a new job in Fort Wayne. Her family had owned a share in a dairy herd in Kentucky before they moved to Indiana in the summer of 2015, and they wanted to find a similar program that would allow them to enjoy healthy whole milk straight from a local and sustainable dairy farm.
- [Gentlemen, Start Your Appetites: A Food Lover’s Day in Indy](https://ediblemichiana.ediblecommunities.com/things-do/things-do-gentlemen-start-your-appetites-food-lover-s-day-indy/) - The dining scene in Indianapolis grows ever more cutting edge, with funky, independent, chef-driven eateries and food-centric shops, all dedicated to utilizing locally sourced ingredients, popping up faster than ravenous diners can take in. What’s a dedicated food lover to do? Here’s a culinary dream day in Indianapolis that will take you to both hip and new and tried and true. So put on your stretch pants and get in your car.
- [Exploring grain families: buckwheat, farro, teff and more](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-grain-families-buckwheat-farro-teff/) - “No sugar, no grains, no beans and nothing in the nightshade family. Also, avoid starchy vegetables and all high-sugar fruits.” These words from my wife’s doctor were overwhelming. I wasn’t even the person receiving the directives, but I do often cook dinner. It was time to do my homework. Doctor’s orders often lead to questions. What are grains, and what aren’t grains? What plants are in the nightshade family? Where is the line between starchy and non-starchy vegetables? And do I know which fruits are high-sugar vs. low-sugar?
- [Heritage Corn](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-heritage-corn/) - Call it corn, maize or maíz, this plant (Zea mays) has a long and important history in our region. However, many of us who grew up surrounded by fields of commercial corn know little about the vast diversity of color, flavor, size, shape and culinary uses of corn. Few know that corn is actually a grass, and that more than 12,000 species of corn exist. Nor do we realize the sacredness and cultural centrality of corn to many indigenous North American peoples, those who brought corn north from Mexico over 1,000 years ago.
- [Merry Lea students forage on canoe trip along Elkhart River](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-merry-lea-students-forage-canoe-trip-along-elkhart-river/) - Every year in September, I lead students from Goshen College’s Sustainability Leadership Semester on an eight-day canoe trip from the headwaters of the Elkhart River at Merry Lea Environmental Learning Center to Lake Michigan. Along the river we forage wild food and meet with local entrepreneurs, pastors, artists, community developers, restaurateurs, professors, NGO professionals, residents, farmers and political leaders. In these interactions we explore many ways to contribute to resilience in our places and sustainable futures for our communities. Michiana’s local foods community is a main thread in our conversations.
- [Forest to Table: Deer hunt delves into the ethics of eating](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-deer-hunt-ethics/) - The moon was centered in the afternoon sky as Emily Hayne and I walked quietly—carefully—along the edge of the tall grass prairie toward the red maple swamp. As we moved downhill, we paused to pay attention to a line of fresh deer tracks in melting snow before making our way to the stand. Emily, a student in Goshen College’s Masters of Arts in Environmental Education program, has for many years followed a vegan diet to contribute to personal and ecological health. But when Emily came to my family’s home for dinner a month earlier, she enjoyed seared tenderloin from a deer I had bow hunted.
- [Afternoon of fishing becomes a lesson on restraint during harvest](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-afternoon-fishing-foraging/) - The full scent of the water hangs in the air as my 7-year-old daughter, Emmy, and I walk to the edge of the lake. We squat and dip our hands in the water to feel it—our tradition. While we watch bright-blue dragonflies dart above the lily pads, two memories come to mind. First, how 9-month-old Emmy— as she rode in a pack on my back while I fly-fished in the mountains of Wyoming—would cackle as the trout leapt out of the water. Second, a muggy summer day bobber fishing with my gramps at a pond in Van Wert, OH. This afternoon would be a mix of fly-fishing and bobber fishing—and something else.
- [Wild supergreen: foraging for stinging nettles](https://ediblemichiana.ediblecommunities.com/things-do/things-do-wild-supergreen-foraging-stinging-nettles/) - Out the high west window, the cottonwood’s glossy leaves quiver, passing around the fading light on this September evening. I pull on my boots and, though it’s warm outside, a medium-weight flannel shirt that used to be my grandpa’s. I toss an orange-handled pair of kitchen scissors and gardening gloves into a stainless mixing bowl, put a headlamp in my pocket, and walk out the back door onto the ridgeline path. On the way to the nettle patch, I check a couple of stumps for mushrooms. The ones I find aren’t edible—for humans, anyway—so I move along to the nearby patch of stinging nettles.
- [Author connects with Native food and language in new cookbook](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-indigenous-cookbook/) - Derek Nicholas hopes his new cookbook will bring Anishinaabeg food, culture and language together in an approachable way for Indigenous and non-Indigenous communities. Nicholas, a member of the Red Cliff Band of the Lake Superior Chippewa, recently released Eating with the Seasons, Anishinaabeg, Great Lakes Region. “I didn’t know anything about native food growing up” in the Milwaukee suburbs, he says, “but I started getting into foraging and fishing in college, and wanted to know more about my ancestors’ lifestyles.”
- [New Lake Michigan Vintners tasting room staffed by students](https://ediblemichiana.ediblecommunities.com/drink/drink-new-lake-michigan-vintners-tasting-room-staffed-students/) - Photos provided by Lake Michigan College Students from the Lake Michigan College (LMC) wine and viticulture program have been toiling away for the past two years learning how to make wine—from growing grapes to harvesting to performing chemical tests. Now, they have the opportunity to share the results with the community and explore the business side of winemaking at the Lake Michigan Vintners tasting room, which opened this summer in downtown Baroda.
- [Houndstooth brings eclectic menu to Benton Harbor Arts District](https://ediblemichiana.ediblecommunities.com/eat/eat-houndstooth-brings-eclectic-menu-benton-harbor-arts-district/) - Expanding the burgeoning Benton Harbor Arts District just a little farther south, brother and sister act James and Cheyenne Galbraith opened Houndstooth in September of last year. The name of the casual eclectic eatery is an homage to their Scottish heritage and to the material used to make chefs’ uniforms.
- [Fans love Iron Shoe Distillery’s signature treats and tipples](https://ediblemichiana.ediblecommunities.com/drink/drink-michiana-distillery/) - Michiana is home for Laura Tuthill. So when she and her husband, Howard, sold their distillery in Colorado to return to the area, they decided to create a new family-friendly distillery where some of the menu items would be dishes she most enjoyed as a child. “My aunt Gayle took her macaroni and cheese to every potluck and all the family events—everyone knew it,” says Laura. “Her recipe is top secret, but we promised if she let us use it, we wouldn’t share.” Other family recipes include their Autumn Squash and Creamy Roasted Tomato soups.
- [A table with a view: Explore Michiana’s waterfront dining scene](https://ediblemichiana.ediblecommunities.com/eat/eat-table-view-explore-michiana-s-waterfront-dining-scene/) - The sounds and sights of waves and water are a wonderful accompaniment to a great meal with a creative cocktail, artisan brew or glass of wine. And Michiana offers a plethora of lovely waterfront dining spots for you to try this summer. Bartlett’s Fish Camp “I grew up boating on Lake Michigan and I’m a Pisces, so I’ve always loved the water and wanted to open up a restaurant where people could watch the boats go by,” says Nicole Bissonnette, owner of Bartlett’s Fish Camp, located on the mouth of Lake Michigan Harbor.
- [Transient Artisan Ales brews wild ferments in Coloma, MI](https://ediblemichiana.ediblecommunities.com/drink/drink-transient-artisan-ales/) - It’s not juicy peaches, orange carrots and crunchy lettuce that Chris Betts seeks from the farmland surrounding Transient Artisan Ales in Bridgman, MI. It’s the invisible microbes drifting on the wind from vineyards, orchards and fields that the brewmaster uses to ferment his wild or spontaneous beer. “Wild beer was originally the way beer was made,” says Betts, who grew up northwest of Chicago.
- [Michiana mushroom growers are devoted to their craft](https://ediblemichiana.ediblecommunities.com/shop/shop-mushroom-growers/) - Molly B. Moon loves mushrooms. When she joined the board of the Purple Porch Co-op in South Bend, IN, she realized she knew very little about the real challenges of farming, so she decided to start her own mushroom business as a learning experience. “I chose mushrooms because no one was growing them locally, they’re healthy and delicious, you don’t need a lot of land to grow them, and our culture’s present fascination with all things mushroom is a meme worth cultivating,” says Moon, who owns Moon & Son Mushroom Company in South Bend with her son, Robin Pixley.
- [River Saint Joe debuts farmstead brewery in Buchanan](https://ediblemichiana.ediblecommunities.com/drink/drink-river-saint-joe-brewery-michigan/) - The St. Joseph River flows along the southern border of Flatwater Farms, a 180-acre certified organic hop farm and home to River Saint Joe, Southwest Michigan’s only farmstead brewery. Located in Buchanan near the Indiana border, River Saint Joe “opened” in March, right as Michigan issued its stay-at-home order. “The timing was horrid,” says Brian Dougherty, River Saint Joe’s chief executive officer. 
- [Rainfield Farm loves farming the old-fashioned way](https://ediblemichiana.ediblecommunities.com/shop/shop-rainfield-farm/) - Set amid rolling hills and trees, the gardens of Rainfield Farm brim with a colorful cornucopia of vegetables. I arrive in early spring expecting to see flat fields of emerging crops, but instead I follow Shane Hansen and Sarah Dillon along paths meandering through their 13-acre organic, non- GMO farm a few miles west of New Carlisle, IN. Each turn or climb to the top of a rolling hill becomes a journey of discovery.
- [Family traditions keep Italian favorites fresh at Tosi’s](https://ediblemichiana.ediblecommunities.com/eat/eat-tosis-restaurant-stevensville-mi/) - At one time, the whole stretch of Ridge Road running parallel to Lake Michigan in Stevensville, MI, was lined with numerous Italian resorts, restaurants and cottages. Vacationers seeking to escape the heat of a Chicago summer were drawn by the waters of Lake Michigan, and residents relished the conviviality of being with others from their native country. Among those businesses was Tosi’s, a rambling resort that opened in the 1930s and was known for its large communal dining room where Henrietta Tosi prepared big pots and pans of food using old family recipes.
- [Chefs rely on nature, local producers to help shape menu](https://ediblemichiana.ediblecommunities.com/eat/eat-chefs-rely-nature-local-producers-help-shape-menu-0/) - Picturing farmers arriving at restaurant kitchens, their trucks laden with ripe red apples, multicolored winter squashes and snowy white cauliflower, feeds into our desire for a reduced carbon footprint and meals created from what’s fresh in the field. But even as more and more customers demand farm-to-table menus, restaurateurs often find sourcing locally a complex undertaking, requiring extra time, effort and flexibility.
- [Quality Beet brings eclectic art, food and coffee to Michigan City](https://ediblemichiana.ediblecommunities.com/shop/shop-quality-beet-brings-eclectic-art-food-and-coffee-michigan-city/) - Editor's Note: Quality Beet closed its doors in December 2018. Down an alleyway hosting a variety of storefronts, I find Quality Beet, the wonderfully unique coffeehouse, photo gallery, concert venue, sandwich shop, smoothie stop and grocery store all in one intriguing space. In the backroom, a vat of kombucha tea is fermenting and will be ready to serve this summer. Oh, and did I mention Quality Beet is also a CSA drop-off spot?
- [Benton Harbor’s Black Dragon Meadery revives ancient recipes](https://ediblemichiana.ediblecommunities.com/drink/drink-benton-harbor-s-black-dragon-meadery-revives-ancient-recipes/) - Meadmaster Paul Peterson had entered the Renaissance era when he attended the Mid-Michigan RenFest and was hurling even further into the past by heading to the Rosenvolk German Medieval Festival when I caught up to him at his Black Dragon Meadery in Benton Harbor, Michigan.
- [Web Exclusive: There’s No Sachertorte Like Home’s](https://ediblemichiana.ediblecommunities.com/shop/shop-web-exclusive-there-s-no-sachertorte-home-s/) - With feet still sandy but thrust into shoes and hair tangled from a day of sun and water, we’d pile into my mom’s mile-long Mercury and drive from the old rambling cottage overlooking Lake Michigan where we stayed each summer in the Grand Mere area of Southwest Michigan up the road to Bit of Swiss Bakery.
- [Sweet Celebrations](https://ediblemichiana.ediblecommunities.com/shop/shop-sweet-celebrations/) - Local bakers dream up cakes for every occasion Illustrations by Emma Gerigscott I would be skipping my birthdays altogether if it weren’t for the cake. After all, what other time of the year lets us eat as much cake as we want without feeling guilty—OK, maybe less guilty? So now that the last crumbs of this year’s birthday cake have been consumed, I decided to do a little research into how cakes came to be an important part of our celebrations for everything from graduations to weddings.
- [Drink your Michigan fruit from a bottle of Fruitbelt Soda](https://ediblemichiana.ediblecommunities.com/drink/drink-drink-your-michigan-fruit-bottle-fruitbelt-soda/) - “We wanted our soda not only to be a delicious and innovative drink but also a distillation of fruits and botanicals native to the Fruit Belt, a place we know and love.” Snow is gently falling but we’re cozy on the enclosed porch of the white frame home in downtown Sawyer, Michigan, which serves as the corporate office (wink wink) of Fruitbelt Soda. And though the season might call for something hot, I’m happy when Michele Gazzolo pops open bottles of Sour Cherry Zing and Tart Apple Dream, the first two Fruitbelt Soda drinks she and her partners created. 
- [Where There’s a Line...It Must Be a Good Place to Dine](https://ediblemichiana.ediblecommunities.com/eat/eat-where-there-s-lineit-must-be-good-place-dine/) - Waiting in line makes me grumpy. Being hungry makes me even grumpier. Just imagine putting the two together—not a pretty picture, is it? So why would I ever spend long periods of time hanging around to snag a table at a way-too-busy restaurant? Well, the answer is simple: The food is totally worth it. I’m willing to share my favorites, but please don’t let me see you standing ahead of me in line. Froehlich’s
- [Heaven Right Here: Pleasures and Treasures of a Michiana ‘Staycation’](https://ediblemichiana.ediblecommunities.com/things-do/things-do-heaven-right-here-pleasures-and-treasures-michiana-staycation/) - For your next vacation, consider a trip in your own backyard. Charming inns with menus that serve food straight from the farm, garden—and even the woods—make Southwest Michigan perfect for a Michiana staycation. DIVERSIFIED HARVEST Tilling the soil of their organic microfarm is just one way for Julie and Eric Haberichter, owners of the 28-acre Goldberry Woods Bed and Breakfast in Union Pier, to share the abundance of Southwest Michigan.
- [Hams with a History](https://ediblemichiana.ediblecommunities.com/shop/shop-hams-history/) - Much has changed since 1891 when Ed Drier, then 10 years old, was earning 25 cents a week plucking feathers from freshly butchered chickens at the Union Meat Market in downtown Three Oaks, Michigan. Today, horse-drawn wagons no longer deliver their products on unpaved city roads. The farm and slaughterhouse Drier ran after buying the butcher shop in 1913 is long gone, and the store, which once also housed a buggy factory, is lit by electricity and not gas lamps.
- [Meet Pawpaws](https://ediblemichiana.ediblecommunities.com/recipes/recipes-meet-pawpaws/) - Where, oh where, oh where is Susie? Way down yonder in the pawpaw patch. Picking up pawpaws; put ’em in a basket. Way down yonder in the pawpaw patch. Fading away like the gauzy scenes of an old photo, pawpaws, an early-autumn fruit with a lush aroma and sweet taste, were once so popular in Southwest Michigan that two lakes, a city and a river were named after them. For centuries, pawpaws ruled.
- [Land of Plenty](https://ediblemichiana.ediblecommunities.com/things-do/things-do-land-plenty/) - Granor Farm’s Dutch-designed greenhouse with its floor-to-ceiling sheets of glass places diners just yards from fields filled with ripening grains, herbs, fruits and vegetables—the ingredients for the seven-course dinners, typically served family style. What isn’t available in the fields can be sourced from the greenhouse’s production wings flanking the dining area or from farm neighbors as well as area and regional food producers. Each course is accompanied by a curated wine selection. Menu offerings are creative and dependent upon the season.
- [Raising the Bar](https://ediblemichiana.ediblecommunities.com/drink/drink-raising-bar-1/) - The journey of Bill Welter is one where historic preservation, golf, a medieval Scottish town, a family bank in Valparaiso and the Nant Distillery in Tasmania—a ruggedly beautiful island some 10 hours or so from Australia by car ferry—intersect. Each is a puzzle part that together resulted in the creation of the Journeyman in Three Oaks, Michigan, and The American Factory–Journeyman Distillery in Valparaiso, Indiana: two sprawling distilleries and the restaurants, bars and event spaces within. How it began
- [Exploring the Delights of Michiana’s Coffee Scene](https://ediblemichiana.ediblecommunities.com/drink/drink-exploring-delights-michiana-s-coffee-scene/) - Michiana coffee houses offer more than just a cup of joe. They reveal what makes the region special—where creativity meets sustainability and social consciousness—sourcing beans that connect to small farmers in faraway places, and offering sweets and savories made from scratch and a place to meet, work, hang out and build community. With some old and new favorites beckoning, I load up my GPS and begin my coffee quest—an exploration of all things caffeinated throughout Michiana.
- [Down-Home Delights](https://ediblemichiana.ediblecommunities.com/eat/eat-down-home-delights/) - “I cook the food I was raised on and that’s what I serve to the people who eat here,” says LaShunn Harper, owner of Dialo’s Cafe, a cozy spot for down-home food on M-139 in Benton Harbor, Michigan.
- [Talk of the Towns](https://ediblemichiana.ediblecommunities.com/things-do/things-do-talk-towns/) - In a winning trifecta for food lovers, three charming villages in Southwest Michigan—Saugatuck, Douglas and Fennville—offer a variety of culinary choices in a region of vineyards, orchards, farmlands and award-winning beaches. Though they share the same history and terrain, each has its own distinct character.
- [That’s Amore!](https://ediblemichiana.ediblecommunities.com/eat/eat-s-amore/) - When Gus Romeo opened the Flamingo Restaurant and Lounge in downtown Gary, Indiana, he didn’t look any further than his mother’s kitchen for the recipes he wanted to serve his customers. The year was 1941, and just over a decade later, Flamingo was featured in Collier’s magazine as one of several eateries nationwide focusing on the newest food trend—pizza pie.
- [Historic lake area eateries celebrate the past with modern flair](https://ediblemichiana.ediblecommunities.com/eat/eat-historic-lake-area-eateries-celebrate-past-modern-flair/) - Blackbird Waterhouse After acquiring a fortune in Chicago, George Klotter returned to Coloma, Michigan, in the late 1920s, drawn to the popular resort area where his family had owned property on Paw Paw Lake when he was young. A man who dreamed big, Klotter planned on creating “The Venice of the North,” a series of interconnecting channels, bridges and islands covering hundreds of acres, a project expected to cost $750,000, or $12,229,137 in 2022 dollars. Alas, the stock market crashed in 1929 and Klotter drastically downscaled his dream, opening the Wil-O-Paw Station and Inn.
- [Little Sawyer, Michigan is a Food & Drink Hotspot](https://ediblemichiana.ediblecommunities.com/shop/shop-sawyer-michigan/) - However you travel through Southwest Michigan, whether on Red Arrow Highway as it parallels the Lake Michigan shore or along back roads winding through the countryside, there are treasures to discover in its towns and hamlets. These wonders are all part of Harbor Country’s rich mélange of small wineries, orchards, distilleries, farm-to-fork cafés, breweries and artisan food producers. But the ultimate distillation of what makes Harbor Country a wonderful destination may be Sawyer, population 1,455.
- [Tomato Bliss leads family farms in the fight against Big Tomato](https://ediblemichiana.ediblecommunities.com/shop/shop-tomato-bliss/) - Tomato Bliss aims to revolutionize the tomato industry by working with independent farmers committed to reviving the planet one acre at a time. “And Galien is leading the way,” says the company’s founder, Marie Krane, with an optimism about the abandoned town’s mighty potential.
- [Farm to Vase: “Slow flowers” grown locally for your table](https://ediblemichiana.ediblecommunities.com/shop/shop-two-peas-farm-flowers-union-pier-michigan/) - It’s 5am, and Angie Krausfeldt is already out in her garden. She is not seeking enlightenment. She is looking for peonies at the perfect stage for harvesting. The peonies that make the cut will be grouped into colorful, fragrant bouquets for sale in Krausfeldt’s Two Peas Farm & Flowers roadside farm stand, ready for purchase that very day. “You can’t get any fresher than that,” she says.
- [Compost: Reduce household waste and nourish the earth](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-how-to-compost/) - I am a compost wallflower. Oh sure, I rake up leaves and fling them on the vegetable garden during the fall, and we toss our daily cooking scraps to our small flock of chickens, but I have yet to get out on the dance floor with a sincere composting plan. Even so, I am a firm believer in using compost in the home landscape and garden. I have friends with much smaller yards who are composting wizards. In the summertime, their patio pots are filled with compost and their tomatoes are huge. Their sidewalks are swinging and swaying with nonstop bloomers.
- [We asked local growers: Why do you farm?](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-why-do-you-farm/) - “Produce farming (not gardening) is the hardest, most time-consuming work we have ever done, yet is the most satisfying work there is. Farming is an amazing endeavor full of joy, hardship and satisfaction.” —Michael Richert, Richert/Phillips Farms, North Liberty, IN 
- [Can’t rush the distinctive flavor of bacon and other cured meats](https://ediblemichiana.ediblecommunities.com/shop/shop-cured-meats/) - My symptoms surface gradually over several weeks. I am restless, snarling at the refrigerator, and my stomach is growling during breakfast commercials. Eventually my inner physician pinpoints the diagnosis. Bacon deficiency. There is almost always bacon in our refrigerator or freezer, consumed in small quantities and savored, every so often, like cherry cordial. Somehow, it had slipped off my grocery list. Bacon is one type of cured meat, that delicious family of food that includes pork chops, ham, smoked sausage, prosciutto, salami and hot dogs.
- [FarmRaiser connects fundraising groups with local products](https://ediblemichiana.ediblecommunities.com/shop/shop-farmraiser-connects-fundraising-groups-local-products/) - It’s Little League baseball season, and one summer Saturday two adorable shortstops ask if I’d like to buy a candy bar to help pay for new uniforms. Of course! I not only buy one candy bar, I knock it out of the park and buy five. On the drive home, I dial in the Cubs game and gnaw through one of the bars. I feel a bit hypocritical, though. In this era of enlightenment about the benefits of a healthy diet, can’t we think of something to sell besides sugar-laden, empty-calorie candy to raise money? And wouldn’t it be great if whatever we were buying came from a producer nearby, keeping consumer dollars closer to home?
- [Caruso’s Candy & Soda Shop in Dowagiac celebrates 95 years](https://ediblemichiana.ediblecommunities.com/eat/eat-caruso-s-candy-soda-shop-dowagiac-celebrates-95-years/) - Julie Johnson has chocolate in her veins. It’s a hereditary condition, passed down to her from her grandfather, Antonio Caruso. Antonio and his wife, Emilia, purchased the Chicago Candy Kitchen in Dowagiac, MI, in September 1922 and promptly renamed it Caruso’s Candy & Soda Shop. They did some minimal remodeling inside, including adding several Italian window facades in the seating area, reminiscent of the Italian streetscape of their youth. The second story of the building became their residence, and two of their five children were born one floor up from the chocolate-covered peanuts.
- [To be sustainable, Roseland Farms leaves organic label behind](https://ediblemichiana.ediblecommunities.com/shop/shop-be-sustainable-roseland-farms-leaves-organic-label-behind/) - Some lucky cows live at Roseland Organic Farms in Cassopolis, MI. The colorful mix of Charolais cattle at Roseland have more than 500 acres to roam. They have been pasture residents since birth, and everything they eat is grown right there on the farm. During the warm months, their diet is an all-you-can eat deli of organically grown green pasture. The winter menu is more of the same, but presented in a tasteful bale fashion, the julienned grasses and legumes prepared and preserved over the previous season and served family style.
- [Food businesses take on challenges of the pandemic](https://ediblemichiana.ediblecommunities.com/eat/eat-food-businesses-take-challenges-pandemic/) - Nothing could have prepared food establishments for the impact of the pandemic in 2020, and there was no recipe for survival. No special ingredient, no fancy new appliance, no secret sauce. Each business adapted with its own combination of creativity, resilience and collaboration. 
- [Local CSAs](https://ediblemichiana.ediblecommunities.com/shop/shop-local-csas/) - Join the food chain: CSA programs give you fresh, healthy food while supporting local farmers Community-supported agriculture (CSA) programs are a win-win for you and for farmers! Many local farms offer CSA subscriptions, a weekly or biweekly box of vegetables, fruits and other products. Customers pay for subscriptions at the beginning of the season, so farmers can plan the growing season to meet demand. 
- [Create and Connect](https://ediblemichiana.ediblecommunities.com/eat/eat-create-and-connect/) - For some women, it’s a light bulb that grows in brightness, or the recurring encouragement from a potential customer. For others it’s a lifelong vision whose time has finally come. But at some point, a successful food entrepreneur makes a decision to take a big step of courage into the kitchen, snap the towel and get down to business. Ray & Al’s Lunchroom
- [Family Flame](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-family-flame/) - Last summer my 5-year-old electric range went on the blink. Literally. Its control board blinked random numbers and letters, flashed the oven light off and on, and refused to respond to any sequence of keypad instructions, verbal pleading/swearing or threats of dismissal. What is a serious home cook to do without a source of heat?
- [Good Hard Work](https://ediblemichiana.ediblecommunities.com/shop/shop-good-hard-work/) - A cold rain accompanied me on the drive through Michigan’s sweeping Cass County farmland. As the skies began to clear near Cassopolis, a substantial farmstead came into view, complete with a huge red barn and a farmhouse under the watchful guard of old-growth trees and an old-growth dog.
- [Lunch Lady](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-lunch-lady/) - One cannot think well, love well, sleep well, if one has not dined well.” —Virginia Woolf With dreams of a career in architectural engineering, Jenny Jones would reach a fork in the road that would lead her down the hallway to a school cafeteria—where there were even more forks—and lots of hungry students.
- [Catch of the Day](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-catch-day/) - I miss the taste of bluegill. Pan fried, plucked by my father from the icy spring-fed waters of quiet little Singer Lake on a frigid January afternoon. His catch of the day would arrive in our utility room in a galvanized bucket without water, still flopping their strong 5-inch spines as their gills slowly gasped for air again and again, until the bucket stopped rocking and all was silent. Places, everyone. 
- [Photo-worthy food: Modern Potluck offers dishes dressed to impress](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-modern-potluck-book/) - I’ll admit it: When preparing a dish for a potluck, I have never once considered its Instagram worthiness. Yes, I’ll add a flourish of whipped cream or a sprinkling of an aromatic herb, but I can’t say I’ve ever stopped to consider how the food will appear from certain angles. I only assume it will be eaten, happily, by the friends or family for whom I’ve prepared it.
- [Author of ‘Eat Less Water’ says we can reduce water waste](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-eat-less-water-book/) - When I was in fifth grade, I went to a camp called Sunship Earth. Out in Pennsylvania, I learned about sustainability and the ecosystem. We scraped our plates into compost bins, watched bats chase bugs in the twilight and visited a cold, clear creek, where our leader explained the water cycle. “Water is a limited resource,” he said, pointing to the flowing stream. “To conserve water, take shorter showers.”
- [Thinking Outside 
the Husk](https://ediblemichiana.ediblecommunities.com/shop/shop-thinking-outside-husk/) - Lessons learned abroad sparked Sweet Corn Charlie’s success For many in Michiana, eating row after row of sweet, crisp, fresh corn on the cob from Sweet Corn Charlie roadside stands is an indispensable summer experience. From Syracuse to Granger, customers can get this local, non-GMO cookout staple as early as the end of June, thanks to growing methods learned in another country.
- [Change of Season(ings)](https://ediblemichiana.ediblecommunities.com/shop/shop-change-seasonings/) - Nelson’s Herbs expands to a wider range of foods—and a market
- [Rising Tide in Benton Harbor: Women lead way to improved fresh, local food options](https://ediblemichiana.ediblecommunities.com/things-do/things-do-rising-tide-benton-harbor-women-lead-way-improved-fresh-local-food-options/) - When Cate Smedley heard of a gelato shop in downtown Benton Harbor, she was skeptical. Smedley, a 2013 transplant from Cleveland, thought Benton Harbor had little more to offer than the big-box stores off Pipestone Street. Then she found GelatoWorks, tucked inside Benton Harbor’s Water Street Glassworks, an art studio and retail space just over the bridge in the city’s Arts District. 
- [Cheese Champs](https://ediblemichiana.ediblecommunities.com/eat/eat-cheese-champs/) - Local creamery wins first-place medal for chipotle gouda Most artisans might try their hand at local competitions before seeking the national stage. Not the cheese makers at Rochester, Indiana’s, Schnabeltier creamery. Schnabeltier took home a first-place medal for its chipotle gouda in the nationwide U.S. Championship Cheese Contest, the largest and most prestigious cheese competition in America, in March. The cheese scored an impressive 99.5 out of 100, making it the best in class. This is the first year the creamery entered this competition, and its first award.
- [Family Dinner,  Italian  Style](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-sunday-dinner-cookbook/) - Local author showcases heritage in ‘This is Sunday Dinner’ cookbook I’m hooked on Lisa Caponigri’s walnut cake. Featured in her new cookbook, This is Sunday Dinner, the recipe is deceptively simple, with a short list of ingredients: walnuts, sugar, eggs and lemon zest. Each ingredient has a chance to shine, and each complements the others. The resulting cake is moist, chewy, light, not overly sweet and a perfect cap to any meal.
- [Q&A with Lisa Caponigri, author of This is Sunday Dinner](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-lisa-caponigri/) - Lisa Caponigri has built a career as an author, a television personality—with appearances on networks such as QVC, HSN and WGN—and the founder of Lisa’s Italian Sunday Sauces. She has three children and divides her time between South Bend and Italy. “Since early childhood I spent a great deal of time in Italy with my parents,” she says. “I have wonderful memories of incredible Italian food and bonding with family and friends in Italy at the dinner table. I grew up in South Bend, Indiana, as my father was a professor at the University of Notre Dame for 40 years.
- [Try a new variety of apple this year](https://ediblemichiana.ediblecommunities.com/things-do/things-do-apple-picking/) - Once fall rolls around in Michiana, heading to a local orchard floats up on my to-do list. There’s a simple pleasure in going out to a field of trees, enjoying the still-warm weather and low autumn sun with family or friends. Finding colorful apples in the leaves and branches of the trees is reminiscent of a treasure hunt (does anything taste better than a warm apple fresh from the tree?). And then, when I take home my pickings—inevitably too much—there are seasonal favorites like cider, apple butter and apple slab pie to look forward to. My dogs are always eager for some spare slices, too.
- [Carriage House boasts spectacular gardens and open-air kitchen](https://ediblemichiana.ediblecommunities.com/eat/eat-south-bend-carriage-house/) - Blooming wisteria, lilacs, roses and even a pear tree greet guests dining in the gardens at Carriage House Dining Room & Gardens in South Bend, IN. Nearly two acres of carefully tended grounds outside the main restaurant provide a tranquil space for al fresco dining, weddings and events. 
- [Lime and Raspberry Semifreddo with Pretzel Crust](https://ediblemichiana.ediblecommunities.com/recipes/recipes-lime-and-raspberry-semifreddo-pretzel-crust/) - Serves 8 1 cup crushed pretzels ¾ cup plus 3 tablespoons granulated sugar, divided 6 tablespoons unsalted butter, melted 6 large egg yolks Juice of one lime, about 2 tablespoons Zest of one lime, about 1 teaspoon ¼ teaspoon salt ½ teaspoon vanilla extract 2 cups heavy cream, chilled 6 ounces raspberries, plus more for decorating
- [Savory Cheese and Herb Cream Scones](https://ediblemichiana.ediblecommunities.com/recipes/recipes-savory-cheese-and-herb-cream-scones/) - Serves 8 3 cups all-purpose flour, spooned and leveled 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt ¼ cup granulated sugar ½ cup unsalted butter, chilled 5 slices of prosciutto ½ cup shredded Gruyère cheese ½ cup shredded sharp cheddar cheese ¼ cup chopped green onions 2 tablespoons chopped fresh dill 1 large egg, lightly whisked 1¼ cups heavy cream, plus more for brushing Flaky sea salt
- [Panna Cotta with Wine and Spiced Poached Pears](https://ediblemichiana.ediblecommunities.com/recipes/recipes-panna-cotta-wine-and-spiced-poached-pears/) - Panna cotta ½ cup whole milk 1 packet unflavored granulated gelatin, about 1 tablespoon 2 cups heavy cream ½ cup granulated sugar 1 teaspoon vanilla extract Pinch of salt Poached pears 4 ripe bosc pears Juice and zest of 1 orange 1 tablespoon cornstarch ½ cup red wine ½ cup honey 3 teaspoons lemon juice 1 cinnamon stick 6 whole cloves 1 whole star anise Place the milk in a small bowl and sprinkle the gelatin evenly on top. Let it sit and soften.
- [In-season: Heavy Cream](https://ediblemichiana.ediblecommunities.com/recipes/recipes-season-heavy-cream/) - Cow’s milk doesn’t homogenize on its own, so when fresh milk is left raw, in about a day’s time the fat molecules will rise to the top and form a thick layer of cream. That cream can be skimmed off the top and used on its own, or added back to the milk in various quantities to make whole milk, 2% and so on. When heavy cream is whipped long enough, the fat solids separate from the liquids, resulting in butter and buttermilk.
- [Spiced Persimmons Cookies](https://ediblemichiana.ediblecommunities.com/recipes/recipes-spiced-persimmons-cookies/) - These persimmon cookies are adapted from a recipe I found in my great-grandmother’s recipe box. The warm spices pair beautifully with the sweet persimmon pulp in a soft, cake-like texture. It’s a quick and easy way to use up a small amount of pulp, and a delightful and nostalgic treat that’s been enjoyed for generations. ½ cup granulated sugar ½ cup light brown sugar, lightly packed 1 cup unsalted butter, room temperature 1 egg, room temperature 1 cup persimmon pulp, room temperature 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt
- [Chocolate Salami](https://ediblemichiana.ediblecommunities.com/recipes/recipes-chocolate-salami/) - Sometimes called chocolate sausage, this make-ahead, no-bake dessert is perfect for the holidays.
- [Chocolate Madeleines with Matcha Chocolate Shell](https://ediblemichiana.ediblecommunities.com/recipes/recipes-chocolate-madeleines-matcha-chocolate-shell/) - Makes 24
- [In-season: Chocolate](https://ediblemichiana.ediblecommunities.com/recipes/recipes-season-chocolate/) - Chocolate, luxurious in flavor and texture, has been prized for centuries, sometimes at great cost. Evidence of cocoa consumption dates to 1900 B.C. in Mesoamerica. A focal point of Indigenous culture, it was even used as currency. Once the Spanish colonization of the Americas began, cocoa made its way into the hearts of elite Europeans. As the desire for chocolate intensified, so did the slave market. Inhumane working conditions and child labor continue today.
- [Turkish Stuffed Peppers](https://ediblemichiana.ediblecommunities.com/recipes/recipes-turkish-stuffed-peppers/) - Serves 6–8 Stuffing vegetables with bold aromatics is a Turkish specialty. Also known as Biber Dolmasi, these stuffed peppers can be served as an appetizer, side dish or main course. Traditionally made with Turkish green peppers, bell peppers of any color work well as an alternative. Peppers and filling 8 large or 12 small/medium bell peppers ⅓ cup extra-virgin olive oil 1 large yellow onion, finely diced ⅓ cup pine nuts ⅓ cup dried currants 1 cup long-grain white rice 2 tomatoes, cores removed and finely chopped
- [Blistered Shishito Peppers with Ginger Soy Aioli](https://ediblemichiana.ediblecommunities.com/recipes/recipes-blistered-shishito-peppers-ginger-soy-aioli/) - Serves 4–6 Shishito peppers hail from East Asia, but they have become increasingly popular across the globe in recent years. Their mild heat and small shape make them perfect for snacking. Delicious simply charred with a sprinkle of salt, they are also a good match for a creamy Ginger Soy Aioli. Ginger Soy Aioli ⅔ cup mayonnaise 2 teaspoons soy sauce 1 garlic clove, minced 3 teaspoons minced ginger 1 tablespoon lime juice Blistered Shishito Peppers
- [In-season Ingredient: Peppers](https://ediblemichiana.ediblecommunities.com/recipes/recipes-season-ingredient-peppers/) - Botanically a fruit but used as a vegetable in the culinary world, peppers are an integral part of traditional cuisines around the world. There are an estimated 50,000 varieties of peppers in existence today, and they have been cultivated for more than 6,000 years, making them one of the oldest cultivated crops in the Americas. Some, like bell peppers, do not contain any capsaicin (the active component giving peppers their heat), while others can pack a wallop. The Carolina Reaper holds the record for the world’s hottest pepper: It is 200 times hotter than a jalapeño.
- [Panfish](https://ediblemichiana.ediblecommunities.com/recipes/recipes-panfish/) - To be fully transparent, my knowledge of cooking panfish was minimal before creating these recipes. Luckily, I have a few close friends who are avid anglers. Freshly caught fish are not an uncommon sight at our potlucks, where pictures of the catch, just hours before on a small boat, are passed around. With the help of my friends, I now have a greater understanding of panfish and have fallen in love with the entire “water to table” process. 
- [Get Salty!](https://ediblemichiana.ediblecommunities.com/recipes/recipes-salt-recipes/) - Turn Garden Abundance into Year-round Seasonings Tiny crystals of salt augment the taste of our food with a simple pinch, and even more magic happens when you infuse those crystals with flavors from the garden that might otherwise have been wasted. By the end of the season, herbs like basil, oregano and dill are overflowing, and it can be a daunting task to use them all before the chill sets in.
- [DIY gift giving: handmade wrapping paper and herbal soup wreaths](https://ediblemichiana.ediblecommunities.com/things-do/things-do-diy-gift-giving-handmade-wrapping-paper-and-herbal-soup-wreaths/) - Handmade Wrapping Paper Test ideas on scrap paper before making your wrapping paper. You can create designs on a large section of paper and cut it to size later, or cut the paper to the exact size you need.
- [Herb, Pea and Lime Olive Oil Cake](https://ediblemichiana.ediblecommunities.com/recipes/recipes-herb-pea-and-lime-olive-oil-cake/) - Serves 10 Vegetables and herbs in cakes add subtle earthy undertones to balance the sweetness. Green peas, dill and tarragon are not the usual picks, but this cake proves they should be. Adding pureed peas to the batter makes for a stunning shade of green and a moist crumb. The pea flavor is mild and—in combination with the herbs, olive oil and lime—incredibly lovely. Cake 2 cups fresh or frozen peas ¾ cup sugar 3 large eggs ¾ cup extra-virgin olive oil 2 teaspoons vanilla extract Zest and juice of 2 limes (2 teaspoons zest, ¼ cup juice)
- [Rustic Garlic and Herb Bread](https://ediblemichiana.ediblecommunities.com/recipes/recipes-rustic-garlic-and-herb-bread/) - Serves 6–8 You don’t have to own fancy equipment or spend long hours stretching and folding dough to create a stunning loaf of bread. This rustic garlic and herb bread has a quick rise time and zero kneading, so you can have delicious bread on the table in no time. The smells radiating from your kitchen will have you making this bread every week. Don’t slice this bread until it has cooled or it will have a gummy, undercooked crumb.
- [In-Season: Tender Herbs](https://ediblemichiana.ediblecommunities.com/recipes/recipes-season-tender-herbs/) - Some of my favorite kitchen pleasures involve herbs: the magic of chive blossoms soaked in vinegar in the spring, fragrant basil in the thick of tomato season, mint muddled at the bottom of a tall drinking glass, dill tucked into a row of pickle jars, cilantro or parsley by the handful in a salad, or tarragon tossed with charred green beans. Once I discovered how easy they are to grow and how revolutionary they are in the kitchen, I started tucking these plants into the soil and snagging them from the market at each opportunity.
- [Breakfast Salad with Coffee Vinaigrette](https://ediblemichiana.ediblecommunities.com/recipes/recipes-breakfast-salad-coffee-vinaigrette/) - Serves 4 Breakfast can get boring and repetitive. This breakfast salad brings together the flavors we love in the morning in a new and exciting way, while also being quick to assemble and easy to adapt. Fry your eggs instead of boiling, swap the pancetta with breakfast sausage, or toss in feta instead of Parmesan. These rich toppings are balanced by the tangy vinaigrette and bitter coffee.
- [In-season: Coffee](https://ediblemichiana.ediblecommunities.com/recipes/recipes-season-coffee/) - Whether we sip from our morning mug of coffee for the rush of caffeine or simply to enjoy the flavor, our culture has become obsessed with coffee. It’s often referred to as “liquid gold”—mostly for brewed coffee's dose of caffeine, but also for its treasured journey from farm to cup, with exciting flavor profiles emerging from different regions based on climate, altitude and soil. It has inspired us to try blends from all over the world and to brew them in myriad ways with our vast collections of coffee gadgets. We may even attempt to roast the beans ourselves.
- [Rosé, Red Onion and Fig Jam](https://ediblemichiana.ediblecommunities.com/recipes/recipes-ros-red-onion-and-fig-jam/) - Makes 6 half-pint jars Rosé wine, savory onions and mustard, and sweet figs marry beautifully in this easy jam. It makes a lovely addition to a charcuterie board and is delicious on sharp cheeses and soft brie. Grab a bottle of rosé and a jar of this jam for the perfect host/hostess gift. 6 clean half-pint jars, lids and bands 1 pound red onions, sliced 1 pound dried figs, chopped ½ cup bottled lemon juice 2 ½ cups rosé wine, divided 2 teaspoons kosher salt 3 teaspoons mustard seeds 1½ cups sugar
- [Mastering Choux Pastries](https://ediblemichiana.ediblecommunities.com/recipes/recipes-mastering-choux-pastries/) - Choux Pastry Dough Makes about 20 small pastries ½ cup unsalted butter ½ cup water ½ cup milk ½ teaspoon kosher salt 1 tablespoon granulated sugar 1 cup all-purpose flour, spooned and leveled 4 large eggs, whisked
- [Poached Eggs in Red Wine Sauce (Oeufs en Meurette)](https://ediblemichiana.ediblecommunities.com/recipes/recipes-poached-eggs-red-wine-sauce-oeufs-en-meurette/) - 12 ounces thick-cut bacon, chopped 2 sprigs of thyme, leaves stripped and chopped 8 ounces mushrooms, sliced 1 pound medium carrots, peeled and cut into ½-inch chunks 12 ounces frozen pearl onions, thawed 2 medium cloves garlic ½ teaspoon salt ¼ teaspoon pepper 2½ cups dry red wine 2½ cups beef broth 1 tablespoon white vinegar 8 eggs 2 tablespoons unsalted butter, melted 2 tablespoons all-purpose flour Chopped parsley, for serving Toasted bread, for serving
- [Grapefruit Beurre Blanc](https://ediblemichiana.ediblecommunities.com/recipes/recipes-grapefruit-beurre-blanc/) - 1 small shallot, minced ¼ cup grapefruit juice ½ cup dry white wine 2 tablespoons heavy cream ½ teaspoon grapefruit zest 1 cup unsalted butter ¼ teaspoon salt ⅛ teaspoon ground white pepper ⅛ teaspoon cayenne pepper Fresh parsley, for serving Cube the butter and keep it chilled in the refrigerator. Add the shallot, grapefruit juice and white wine to a saucepan. Heat over medium-high heat, stirring occasionally, until about 75% of the liquid has disappeared. Add the heavy cream and grapefruit zest, and reduce for 2 minutes longer.
- [Champagne and Citrus Pound Cake](https://ediblemichiana.ediblecommunities.com/recipes/recipes-champagne-and-citrus-pound-cake/) - 1 cup plus 1 tablespoon unsalted butter, divided, room temperature 3 cups plus 1 tablespoon all-purpose flour, divided 2 teaspoons baking powder 2 cups granulated sugar 1 teaspoon kosher salt
- [In-season: Wine](https://ediblemichiana.ediblecommunities.com/drink/drink-season-wine/) - Besides the type of grape, each bottle of wine has attributes that contribute to the experience of drinking it: different levels of alcohol, acidity, sweetness, tannins and aromas. These attributes play a large part when pairing wine with food or choosing which type of wine to cook with.
- [Watermelon & Tomato Salad with Pickled Mustard Seeds and Chunky Herb Dressing](https://ediblemichiana.ediblecommunities.com/recipes/recipes-watermelon-tomato-salad-pickled-mustard-seeds-and-chunky-herb-dressing/) - Serves 8 Watermelon has the perfect level of sweetness to balance a salad full of salty feta, acidic tomatoes, punchy pickled mustard seeds and bright herbs. Watermelon is also full of water, which can drain all of the flavors to the bottom of the serving bowl. By allowing the watermelon to release its juices before assembling and by spooning pockets of flavor from the mustard seeds and dressing on top, we have created the salad of our dreams. Pickled Mustard Seeds ½ cup distilled white vinegar ½ cup water ½ teaspoon salt 3 tablespoons granulated sugar
- [Watermelon Basil Margarita](https://ediblemichiana.ediblecommunities.com/recipes/recipes-watermelon-basil-margarita/) - Serves 10
- [Pickled Watermelon Rinds](https://ediblemichiana.ediblecommunities.com/recipes/recipes-pickled-watermelon-rinds/) - Makes 5 to 6 pint jars A large portion of most watermelons is discarded, but this doesn’t have to be the case. The white part of a watermelon rind has a texture similar to cucumbers—not surprising, since they are in the same family of flowering plants. What is left once the tough outer green skin is removed from the rind is a perfect vessel for pickling. They are wonderfully sweet and sour, perfect for tossing on a charcuterie board or into a crisp summer salad. 5 pounds watermelon rind (from a 12-pound watermelon) 4 cups granulated sugar ¼ cup pickling salt
- [Watermelon](https://ediblemichiana.ediblecommunities.com/recipes/recipes-watermelon/) - I have vivid memories of sweaty skin, feet dangling off the back of a pickup truck parked at the 4-H fairgrounds, one large watermelon triangle in each hand and a riveting contest of who could spit the watermelon seeds the farthest. But the memory that sticks out strongest in my mind is the constant battle between two groups of people at every gathering: the ones who reach for the saltshaker and the ones who don’t. Watermelon isn’t overly sweet by any means, but you’ll always find me reaching for the saltshaker. 
- [Dandelion Green Salad with Charred Steak and Scallions](https://ediblemichiana.ediblecommunities.com/recipes/recipes-dandelion-green-salad-charred-steak-and-scallions/) - Serves 4 Dandelion greens pack a bitter punch, but paired with savory steak and zesty lemon, the flavors are irresistible. This salad is filling and easy to throw together on a warm evening. If you love the bitterness of dandelion greens, feel free to add more to your mix of greens—just don’t skip the arugula. 1½ pounds flank steak 1 teaspoon kosher salt, divided Pinch of ground black pepper ¼ cup extra-virgin olive oil, divided 4 tablespoons unsalted butter 1 garlic clove, minced 1 small bundle of fresh thyme 6 scallions, trimmed
- [Dandelion Lemon Shortbread Cookies](https://ediblemichiana.ediblecommunities.com/recipes/recipes-dandelion-lemon-shortbread-cookies/) - Makes about 3 dozen
- [Dandelions](https://ediblemichiana.ediblecommunities.com/recipes/recipes-dandelions/) - Some of my oldest memories are filled with dandelions: my bare feet delighting in the warm grass between my toes; my arms full of blooms. I would rub the bright yellow petals over my arms and face, letting the fresh pollen stain my skin. An initiation of sorts, beckoning spring and summer to wash over me the only way my tiny brain knew how. Now my own children bring them to me by the handful, and I proudly paint their skin yellow the same way I did years ago, remembering my childhood as it is intertwined with theirs.
- [Creamy Vodka Sauce](https://ediblemichiana.ediblecommunities.com/recipes/recipes-creamy-vodka-sauce/) - Sometimes known as “pink sauce” or Penne alla Vodka, vodka sauce takes minimal effort to create a restaurant-quality experience at home. Silky cream and tangy tomatoes come together harmoniously, and vodka enhances them without adding unpleasant flavors. The alcohol evaporates while it cooks, so this dish is family-friendly. Use this sauce over pasta, add red pepper flakes to spice it up, or use it on your next homemade pizza.
- [Homemade Pizza Hacks](https://ediblemichiana.ediblecommunities.com/recipes/recipes-homemade-pizza-hacks/) - Baking pizza from scratch at home can feel intimidating and may yield underwhelming results, making you wish you had just ordered from your favorite pizza place instead. The small portable pizza ovens on the market today are amazing for creating Neapolitan-style pizza at home, and they are significantly less expensive than large traditional wood-fired ovens. However, they still require a financial investment and a certain skill level. But have no fear: You do not need fancy equipment or years of training—or even homemade dough, for that matter—to create great pizza at home. Crust
- [Roasted Garlic Duchess Potatoes with Mushroom Gravy](https://ediblemichiana.ediblecommunities.com/recipes/recipes-roasted-garlic-duchess-potatoes-mushroom-gravy/) - Makes about 35 swirls (10 servings) Duchess potatoes, or potatoes “à la duchesse”—a technique dating back to the 1700s in France—simply refers to a potato and egg yolk mixture that is piped or hand-molded and then baked until golden. Not only are the swirly shapes pleasing to the eye, but the tender insides and crisp outer edges elevate potatoes to a perfect statement dish for a holiday table. Plus, they can easily be made in advance for a crowd.* Mushroom Gravy 6 tablespoons unsalted butter 2 shallots, finely chopped
- [Marinated Potato and Olive Salad](https://ediblemichiana.ediblecommunities.com/recipes/recipes-marinated-potato-and-olive-salad/) - Serves 10–12 Briny, sour, tart and textural are words that don’t usually describe traditional potato salads, but this salad is far from traditional. Inspired by a Persian marinated olive dish, Zeytoon Parvardeh, green olives combine with pomegranate molasses, chopped walnuts, olive oil and herbs. Once the briny marinade and crispy potatoes marry, they are served over a layer of homemade labneh (strained yogurt cheese). Pomegranate molasses can be hard to find, so the instructions for making it at home are included. Labneh 4 cups (32 ounces) whole milk Greek yogurt
- [Homemade Potato Gnocchi with Brown Butter Sage Sauce](https://ediblemichiana.ediblecommunities.com/recipes/recipes-homemade-potato-gnocchi-brown-butter-sage-sauce/) - Makes roughly 3 pounds of gnocchi
- [In-Season: Potatoes](https://ediblemichiana.ediblecommunities.com/recipes/recipes-season-potatoes/) - Whether boiled, mashed, roasted, steamed, fried or baked, potatoes have become an integral part of American cuisine, and for good reason. I like to think of them as shapeshifters. These spuds can be prepared in thousands of ways, and there are roughly 5,000 varieties in the world today.
- [Raw Fennel and Citrus Salad with Black Olive and Caper Vinaigrette](https://ediblemichiana.ediblecommunities.com/recipes/recipes-raw-fennel-and-citrus-salad-black-olive-and-caper-vinaigrette/) - Serves 6 Inspired by a traditional Sicilian citrus salad, this dish masters the art of balance. It’s savory, bright, briny and herbaceous and proves that fennel, with its unique anise flavor, is for everyone. Use any combination of citrus you’d like, switch the mozzarella for burrata, or swap the mint for basil—but whatever you do, don’t skip the olives or capers. They help every other flavor shine. Vinaigrette ½ cup freshly squeezed lemon juice (from 2 lemons) ½ cup extra-virgin olive oil ½ cup pitted and sliced kalamata olives
- [Fennel, Leek and Potato Gratin](https://ediblemichiana.ediblecommunities.com/recipes/recipes-fennel-leek-and-potato-gratin/) - Serves 6–8 The traditional French potato gratin features potatoes, cream and cheese baked to perfection. Those classic ingredients have been adapted over the years for endless variations, such as our fennel, leek and potato version. Fennel is a wonderful addition: Its subtle anise flavors melt together with Gruyere’s nuttiness, and its texture adds interest to every bite. 3 fennel bulbs 2 leeks, white and light green parts, sliced and rinsed 1 pound russet potatoes, peeled 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, plus more for buttering the pan
- [Caramelized Fennel with Tomatoes, White Beans and Fennel Seed Chili Oil](https://ediblemichiana.ediblecommunities.com/recipes/recipes-caramelized-fennel-tomatoes-white-beans-and-fennel-seed-chili-oil/) - Serves 6 Fennel caramelizes beautifully and can be eaten on its own, but this dish takes it a step further with tomatoes and creamy white beans smothered in a robust Fennel Seed Chili Oil. The result is bursting with layers of fennel flavor and interesting textures. Adapt the chili oil to your preferences, adding more fennel seeds if you love bold anise notes and more red pepper flakes if you like things spicy. Fennel Seed Chili Oil ½ cup avocado oil 1–2 tablespoons fennel seeds, crushed in a mortar and pestle 1–2 teaspoons crushed red pepper flakes
- [In-Season: Fennel](https://ediblemichiana.ediblecommunities.com/recipes/recipes-season-fennel/) - If you’ve ever walked by fennel at the market and wondered how anyone could enjoy the licorice-flavored vegetable, you are not alone. It may be one of the most misunderstood perennial herbs (that’s right, it’s not even a vegetable). But once you’ve discovered how delicious it can be when prepared and paired correctly, it may become your favorite ingredient. It has definitely become mine. After all my recipe testing and the overwhelming amount of fennel I consumed in the process, I can confidently say that fennel is a hidden gem of the culinary world.
- [Zhoug](https://ediblemichiana.ediblecommunities.com/recipes/recipes-zhoug/) - Serves 6 Originating from Yemen, this spicy cilantro sauce has a simple list of ingredients but packs a flavorful punch. The many regional versions of this sauce (also known as Zhuhai, Shug or Skhug) all feature fresh herbs, garlic, Middle Eastern spices, hot peppers and oil. Make this sauce to add a blast of flavor to roasted vegetables, grilled proteins, fried eggs, hummus, toasted sandwiches, flatbreads and more. Use more or less jalapeños or red pepper flakes to adjust the heat level. 2 small garlic cloves, minced 2 bunches cilantro, roughly chopped (about 2 cups packed)
- [Pickled Beet and Green Goddess Deviled Eggs](https://ediblemichiana.ediblecommunities.com/recipes/recipes-pickled-beet-and-green-goddess-deviled-eggs/) - Serves 6 Soaking hard-boiled eggs in beet-infused brine imparts sweet, tangy flavors and stunning pink hues. The filling of these deviled eggs is full of green goddess-inspired flavors from tarragon, parsley, dill and chives. These eggs are the perfect side dish for any gathering. Don’t get rid of the pickling liquid after the beets have been eaten—make another batch! Pickled Beets 1 pound red beets, peeled and cut into slices 1½ cups white distilled vinegar 2½ cups water ¼ cup sugar 2 tablespoons kosher salt 1 tablespoon yellow mustard seeds
- [Top five local brews from Goshen Brewing Company’s Jesse Sensenig](https://ediblemichiana.ediblecommunities.com/drink/drink-top-five-local-brews-goshen-brewing-company-s-jesse-sensenig/) - A few years ago, while living in Fort Collins, Colorado, my wife and I found ourselves in the heart of the craft beer revolution. We visited plenty of breweries in the region and saw that the craft beer culture was one that valued quality beer, a love for outdoor life, collaboration and community. After moving back to the Midwest, we began to imagine establishing a brewery and contributing to the blossoming craft beer culture in Goshen. We are now well on our way to recycling and renovating the old NIPSCO building into Goshen Brewing Company, a family-friendly brewpub focusing on farm-to-table craft beer and food.
- [Bitter by Jennifer McLagan](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-bitter-jennifer-mclagan/) - Cooking with beer is as simple as using wine or stock. In Belgium and Britain, where little wine is produced, beer is often used for cooking. When braising with beer, think about balancing its bitterness with fat, salt and something sweet like caramelized onions or carrots. It really doesn’t matter which beer you use—as long as it is bitter. — Jennifer McLagan, from Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes, Ten Speed Press, September 2014
- [Sweet Preview of Spring](https://ediblemichiana.ediblecommunities.com/things-do/things-do-sweet-preview-spring/) - When the winds howl, and the snow refuses to melt, and we’re all desperate for warmer weather, it’s hard to believe that spring will ever arrive. However, nature knows better. Deep within the maple trees, going back since the beginning of time, the sap is running. Drip by delicious drip, it’s a sign that spring is on its way.
- [A Beautiful Blue Tradition](https://ediblemichiana.ediblecommunities.com/shop/shop-beautiful-blue-tradition/) - Mishawaka's Blueberry Ranch is the largest certified organic blueberry farm in the Midwest. Every July, first thing after breakfast, before the heat of the day sets in, the van gets packed with essentials—sunscreen, floppy hats, water bottles, snacks—and my three boys and I head out to The Blueberry Ranch in Mishawaka, Indiana, to go blueberry picking.
- [Q&A: 90-year-old couple in Elkhart tell us why they love to garden](https://ediblemichiana.ediblecommunities.com/things-do/things-do-qa-90-year-old-couple-elkhart-tell-us-why-they-love-garden/) - As I swung open the backyard gate into what looked like the Garden of Eden, I heard a robust voice call out: “Well, hello there!” It was Ray Bair, nimbly walking down the path of his beautiful garden to greet me with a grin and a handshake. The early morning sun bathed the plants in soft light, and the dew glistened like jewels. Ray’s wife, Lillian, also came to welcome me, wearing a sunhat that framed her ever-present smile.
- [Maple City Market belongs to the people of Goshen](https://ediblemichiana.ediblecommunities.com/shop/shop-maple-city-market-belongs-people-goshen/) - Maple City Market has been a mainstay in the thriving food scene in downtown Goshen since 1981, when it incorporated as Center-In Food Co-op. Its roots date back even earlier, to the 1970s, when a number of Goshen residents formed a buying club.
- [Currying Favor: A Love Story](https://ediblemichiana.ediblecommunities.com/recipes/recipes-currying-favor-love-story/) - Until I met my husband, a native of India, my culinary boundaries did not include that far-off subcontinent. So when I decided to dip my spoon into the seemingly complicated jar of exotic spices, colorful lentils and unfamiliar herbs, I had no expectation other than to master the cooking of vegetables to that delectable state of softness. A tough task, indeed, for this keep-the-veggies-crunchy kind of cook. Oh, and hold the spicy, please?
- [Starke County jail garden adds to skills, health, hope](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-starke-county-jail-garden-adds-skills-health-hope/) - Excitement spread among inmates as the pungent aroma of zucchini and onion soup flooded the kitchen of the Starke County Justice Center in Knox, IN, in early summer. The main ingredients were some of the first vegetables harvested this year at the jail. “It’s a lot of flavor. Most of the stuff we get you have to flavor yourself or it’s bland,” said inmate Shane Morrow, who prepared “institutional food” for four months before the jail garden’s first harvest.
- [Flourishing food scene nourishes Valparaiso’s comeback](https://ediblemichiana.ediblecommunities.com/things-do/things-do-valparaiso-indiana/) - Fifteen years ago, Valparaiso, IN, faced the same problem as many small cities: Shopping centers and online shopping had pulled customers away from downtown and local businesses. Today the downtown has become a destination spot for locavores and gourmands, with excellent restaurants intertwined with special events and activities, such as Central Park’s ice rink and Shakespeare in the Park. “What you see right now is the result of years of planning,” says Patrick Lyp, the city’s economic development director.
- [Love Letter to a Cookbook: Mast Brothers Chocolate](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-love-letter-cookbook-mast-brothers-chocolate/) - Mast Brothers Chocolate: A Family Cookbook Little, Brown and Company 2014 James Beard Award Finalist 2014 IACP Cookbook Award Winner The first time I tasted Mast Brothers chocolate, I knew that I had found something special. Chocolate is important—much too important to be left solely in the hands of massive factory producers.
- [Palate wars: a short fiction](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-palate-wars-short-fiction/) - Shimmering clear, pale gold. Rich, dark brown. The glasses glistened side by side, and the drinkers stared at each other sidelong. The bartender smiled pleasantly and announced, “One Hopapalooza and one Devil’s Dregs. They’re two of our best. Enjoy!” “You got the IPA,” Cath said skeptically. “It’s my favorite,” Steve said, taking a careful sip from his glass. “And you?” “Imperial stout,” Cath answered, slurping the chocolate-colored foam on top of her glass. “I don’t suppose you…want to try mine,” Steve said.
- [Challenges facing the local food movement today](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-challenges-facing-local-food-movement-today/) - Editor’s note: We’re always curious to know what local farmers are thinking about. That’s why we invite farmers to reflect on their work and share what’s on their minds in our Diary of a Farmer department. For our Locavore issue, we asked Greg Gunthorp why it’s so important to buy food from local farmers and what he sees as some of the biggest challenges facing the local food movement today.
- [Olympia Candy Kitchen](https://ediblemichiana.ediblecommunities.com/eat/eat-olympia-candy-kitchen/) - In a new town, the first thing I do is become a regular, and I look for a place that has the best regulars. It is a stabilizing thing to have a customary seat and order. A newcomer becomes a familiar face and a name, and the small information that drives a community is unveiled piecemeal. There are few quicker ways for me to understand the trajectory of a town than to hear about what it was from people who were there. In my 20s I moved eight times in eight years. I have been served well by this strategy. 
- [Food Not Bombs: volunteers protest violence by feeding people](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-food-not-bombs-volunteers-protest-violence-feeding-people/) - While the COVID-19 pandemic slowed activity in South Bend, IN’s central business district this spring, it did not deter Food not Bombs SBN from its mission. Every Sunday afternoon, at a table underneath a downtown bridge, volunteers served free vegan and vegetarian food seasoned with a dash of dissent.
- [South Bend chef redefines downtown diner](https://ediblemichiana.ediblecommunities.com/eat/eat-roselily-restaurant-south-bend/) - He’s been cooking your favorite meals at some of the best restaurants in town for years, but these days Eamonn McParland is preparing sophisticated yet unpretentious food at his own restaurant. Roselily was launched in an unlikely space: a former diner, longtime home to South Bend, IN, institution Tom’s Restaurant and, later, L Street Kitchen.
- [Small-batch Spotlight](https://ediblemichiana.ediblecommunities.com/shop/shop-michiana-small-batch/) - Shopping locally is a treasure hunt: You often discover unique products created right around the corner. Here are five Michiana businesses delivering big flavors in small batches. Be sure to check out each producer’s info online to see when and where you can find their products.
- [A Better Life: Gonsalo Rangel reflects on his path to becoming an immigrant farm manager](https://ediblemichiana.ediblecommunities.com/shop/shop-earth-first-farms/) - At 17, Rangel left the farm in 1985 and traveled to the United States “looking for a better life.” He trekked first to California, where he worked a few weeks before heading east, crossing the country in an unheated van to find work in Virginia before joining brothers who were working in Berrien Springs, Michigan. Rangel is one of 12 siblings, eight brothers and four sisters, and at one time all but two lived in Berrien Springs. When he arrived in the United States, Rangel spoke no English and relied on family members to speak for him, while he concentrated on work and saving money.
- [Love at First Scent](https://ediblemichiana.ediblecommunities.com/things-do/things-do-love-first-scent/) - The story of Michiana lavender is as much about family and home as it is about flowers and farming. On these small family farms, three couples lovingly tend the aromatic herb prized for its color, fragrance and usefulness. Each farm offers fresh lavender during the short summer blooming season as well as lavender- and herb-based products, many of which are created right on the farms. Products include essential oils, hydrosols (fragrant waters), soaps, balms, salves, lotions, craft and decorative items, honey and more. In addition to the shops and markets, each grower offers products online.
- [Come On Over](https://ediblemichiana.ediblecommunities.com/things-do/things-do-come-over/) - Along with long-awaited sunshine, Michiana summers bring abundant opportunities for exploration. Check out these area businesses that welcome visitors for behind-the-scenes tours. Shuler Dairy Farms
- [A day with rosé: Michiana blush wines suited for summer](https://ediblemichiana.ediblecommunities.com/drink/drink-day-ros-michiana-blush-wines-suited-summer/) - A chilled glass of rosé offers a refreshing fruit profile that makes for a satisfying drink on a warm, sunny day. Whether served with food or enjoyed on its own, this versatile wine is a popular choice for the season. Unlike the familiar White Zinfandel, rosés can be made from any red grape and are usually vinified dry. The wines’ perceived sweetness comes from their fruitiness rather than residual sugar content. As a bonus, rosés are generally lower in alcohol than a typical still wine.
- [David’s Deli](https://ediblemichiana.ediblecommunities.com/eat/eat-david-s-deli/) - “There are no strangers here; only friends you haven’t met yet.” I first read this quote on the chalkboard at David’s Deli in New Buffalo, MI. It sticks: It embodies the feeling you get when you’re in there, the exchanges you share from one table to the next or when your hands are full and a regular jumps up from his chair to grab the door for you.
- [Q&A:  Melissa Klingerman Takes Aim](https://ediblemichiana.ediblecommunities.com/things-do/things-do-qa-melissa-klingerman-takes-aim/) - Not every 7-year-old girl tries to tan hides in her bedroom. Melissa Klingerman, who grew up in a family of hunters, did—until her mother discovered the rabbit skin under her bed. It was Melissa’s last attempt at tanning hides, but her love of hunting, fishing and foraging has endured. Now in her early 30s and living with her husband and 3-year-old daughter in Argos, Indiana, Melissa primarily hunts on her father’s property, a 36-acre stretch of land in Tippecanoe.
- [Old School, After School, All's Cool at Pitts BBQ](https://ediblemichiana.ediblecommunities.com/eat/eat-old-school-after-school-alls-cool-pitts-bbq/) - When Edible Michiana asked me to write about the barbecue scene in South Bend, I set out to investigate. My wife and I drove around on a snowy afternoon and found ourselves at Pitts BBQ on the corner of Twyckenham and Mishwaka avenue. We walked into the restaurant to find it empty. My wife took a seat, and I introduced myself to the owner, Robert Pitts. since I had never eaten at the place before, my wife suggested we order a sampler. The friendly girl behind the counter took our money through a square hole in the wall and within a matter of a few minutes she brought out a styrofoam box filled with copious amounts of food.
- [A New World Awaits at Los 3 Mangos de Michoacán: Passport, Airfare Not Required](https://ediblemichiana.ediblecommunities.com/eat/eat-new-world-awaits-los-3-mangos-de-michoac-n-passport-airfare-not-required/) - Succulent green foliage illuminated by a blazing sun. Perfect waves in crystal clear bodies of water. Trees and market stands showing off their colorful bounties of comestible goodness. Now that I have your attention… Make at least one local stop before planning your long-awaited escape from yet another never-ending Midwest winter. South Bend’s new Mexican ice cream shop, Los 3 Mangos de Michoacán is well worth a visit. Aptly named for a state in Western Mexico that produces the magically delicious fruit, this fabulous ice cream parlor has more than meets the eye.
- [Michiana Growers Group works to transform the local food economy](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-michiana-growers-movement/) - Walking through garden rows in South Bend, IN, community gardener Judith Rubleske leads a group around what was once a vacant lot on the west side. Pointing to a row of butternut squash, she explains how cover crops enhance soil health and control weeds. Danile Martens asks which cover crops she’s had the most success with, and the discussion shifts to which cover crops best complement vegetables in our region.
- [If You Can't Beat 'Em, Eat 'Em!](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-if-you-cant-beat-em-eat-em/) - Autumn olives are a familiar feature of Michiana’s fall landscape: shrubby plants with small red berries. Foragers enjoy using the sweet berries to make pies, jams and even homebrewed wine. But what many don’t realize is that these plants aren’t native to our area. In fact, they are an invasive species—one that takes over new environments, crowding out native species and, in the process, reducing biodiversity. (For more about autumn olives, see the Fall 2012 issue of Edible Michiana.)
- [Social Retreat](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-social-retreat/) - I am a social person. My evenings are filled with civic meetings, kung fu classes, catching up with friends and drinks or dining at restaurants.
- [A Taste of Home: Southern flavors—and Michiana ingredients— at Bacon Hill](https://ediblemichiana.ediblecommunities.com/eat/eat-taste-home-southern-flavors-and-michiana-ingredients-bacon-hill/) - As a new transplant to Michiana, I felt a little beat of joy in my Southern heart when I saw my first lightning bug on a warm summer South Bend night. There’s something so comforting about finding that connection with home when you’re in a new place. It was akin to hearing “Sweet Home Alabama” in a disco during my junior year abroad in Italy, or finding the one dive bar in all of Manhattan where I could play Brooks & Dunn on the jukebox and two-step the night away. 
- [Staymaker features local fare and Journeyman cocktails in Three Oaks](https://ediblemichiana.ediblecommunities.com/eat/eat-staymaker-features-local-fare-and-journeyman-cocktails-three-oaks/) - Addition to popular organic distillery allures local food lovers Three Oaks, Michigan, is always a favorite Michiana destination. With no shortage of local artisans, vintage treasures and genuine charm, Three Oaks is also home to Journeyman Distillery—a tribute to the homegrown, handcrafted, historic and reclaimed. Staymaker, the new full-service restaurant attached to Journeyman, is the latest addition to this family-owned enterprise.
- [The big red apple: Mid-century charm, refreshing brews at Peat’s Cider Social](https://ediblemichiana.ediblecommunities.com/drink/drink-peats-cider-social-stevensville-michigan/) - Nestled between wine country and Lake Michigan along Red Arrow Highway in Stevensville, Michigan, is an experience that is sure to have visitors looking at the bright “cider” things. Peat’s Cider Social’s sign reflects an atomic red apple in the eyes of passersby. It was once a bowling ball, according to Dan and Leah Peat, the married co-founders.
- [Tiki Drinks and Tacos](https://ediblemichiana.ediblecommunities.com/eat/eat-tiki-drinks-and-tacos/) - Entering Kingfisher Cocktails and Tacos in St. Joseph, Michigan, guests are welcomed with a wash of color that makes them feel like they are back on the beach. The energy is upbeat and casual. Murals, air plants and sunny lighting bring a coastal feel to the table—even before the tiki drinks come out. Kingfisher, about a 10-minute walk from Silver Beach, opened its doors at the end of 2021 and will celebrate its first summer season this year.
- [Cloud Nine](https://ediblemichiana.ediblecommunities.com/drink/drink-cloud-nine/) - Enjoying a smoked cocktail begins with the spectacle of smoke pouring out of the glass and the aroma enveloping you. Taking the first sip unites the smoky aromas with the flavors of oak, maple, apple and sometimes pear smoked into the cocktail. The flavors evoke the warmth of a bonfire or a fireplace, to be enjoyed as temperatures begin to descend with the autumn season. Smoked cocktails are a sensory experience that pairs well with sweaters; they are a delicious way to warm up and honor the season.
- [Cultivating Community](https://ediblemichiana.ediblecommunities.com/things-do/things-do-cultivating-community/) - The Botany Shop put roots down on Portage Avenue in South Bend, Indiana, near The Portage Collective and a row of tiny houses, in 2021. The shop has flourished here, and the owners decided that it was time to grow in the Near Northwest Neighborhood. The business will soon be expanding into the lot next door to offer an outdoor retail and plant staging area, assume ownership of an urban garden nearby to grow flowers for cut and dried arrangements plus winter greens for wreaths, and create more of what the owners call “The Botany Block.” 
- [Dinnertime camaraderie at Michigan City Fire Station 1](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-cooking-at-michigan-city-fire-station/) - After a long day of firefighter training and calls, it's nice to decompress and start prepping dinner. Time spent in the kitchen offers a chance to catch up on our lives outside of work—our families, sports, the news—and of course, to crack jokes at each other’s expense. It wouldn't be a firehouse if someone's chops weren't being busted. We typically rotate the role of head firehouse chef. Some guys cook more than others and some magically disappear until we yell “DING DONG,” our call that dinner is served. 
- [Floral Jelly](https://ediblemichiana.ediblecommunities.com/recipes/recipes-floral-jelly/) -  
- [How to dye a cotton bag with turmeric](https://ediblemichiana.ediblecommunities.com/things-do/things-do-turmeric-dye-diy/) - Dyeing with natural ingredients is prime for experimentation. Even using well water rather than distilled water will change color permanence and shade. Different mordants—substances used to set the dye in fabric—also produce different results. Turmeric is a great natural dye for beginners. It yields a warm gold color on undyed natural cotton fabrics, silk and wool. A note of caution: The color will fade quickly if washed very often. Try dyeing cotton bags, silk scarves or other items that don’t need to be washed frequently. This process is simple and fun to try with kids.
- [Backyard chickens are growing in popularity](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-backyard-chickens/) - Heather Horst is a gardener and beekeeper and wants to nourish herself out of her own backyard. “Eggs are the highest protein crop I could grow,” she says. Horst was one of those who met with members of the city council, the city attorney and the building department in the quest to legalize raising poultry in Goshen, IN, and in 2014 was the first person in the city to receive a license. Initially she purchased a coop and laying hens on Craigslist but has since raised several flocks from chicks. 
- [South Bend family finds beauty in simple living](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-south-bend-urban-homestead/) - Stephanie Storer grew up in western Pennsylvania and has fond memories of picking blackberries with her father, then baking fruit pies with her mother. The family always had a garden, she says. “Everything tastes better when you just picked it.” Those memories “literally planted the seed,” she says, of her interest in gardening and ecology. Shawn and Stephanie Storer met and married while they were teaching theology, music, science and mathematics at Red Cloud Indian School on the Pine Ridge Reservation in South Dakota, When they moved to South Bend, IN, the Storers started with a small yard and a container garden.
- [I-74](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-i-74/) - copper, acrylic 22 x 22 x 2 “I love the change of the seasons here in Northwest Indiana and the signs of the harvest approaching. This piece was inspired by the fields on a stretch of I-74 when they turn the most brilliant yellow-ochre.” 
- [Twice as Nice](https://ediblemichiana.ediblecommunities.com/eat/eat-twice-nice/) - For Nick Kincses, owner of Twice Baked Pizza Company in Niles, Michigan, pizza is a passion. His approach to pizza results in a sensory experience that looks, tastes and sounds different from a traditional pie. Kincses believes that each part of the pizza matters. He is against covering the pie with a white cheese mixture, which he believes masks the best parts. His pizza is 60% crust, 30% sauce and 10% toppings.
- [South Bend Indiana's Calabrian Connection](https://ediblemichiana.ediblecommunities.com/shop/shop-south-bend-indianas-calabrian-connection/) - Throughout the 1920s and 1930s, a small group of Italians hailing from Calabria—the area that forms the “toe” of the boot-shaped peninsula—settled in St. Joseph County, Indiana, to work in local manufacturing plants. Some went on to establish their own small businesses, such as grocery stores and bakeries that offered both local fare and Italian delicacies.
- [Journey To Malawi: American flavors, African roots](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-journey-malawi-american-flavors-african-roots/) - In 1923, my maternal great-grandparents, Percy and Arlethia Heath, moved from Wilmington, North Carolina, to Philadelphia. Like the nearly seven million African-Americans who relocated between 1915 and 1970 during the Great Migration, they ventured there for work and a better life.
- [Moringa Tree in Elkhart tailors food to customer’s best health](https://ediblemichiana.ediblecommunities.com/eat/eat-moringa-tree-elkhart/) - The words of Hippocrates, “Let food be thy medicine, and medicine be thy food,” are taken literally at Moringa Tree Café and Wellness Studio in downtown Elkhart, IN. At Moringa Tree, you don’t have to worry about choosing the healthy option because everything on the menu is created to help customers thrive. “When someone comes through the door, we have to take a minute to understand their story and why they’re here,” says owner Jenny Weaver. “We have to get to the bottom of their health and what will help them heal.”
- [Italian Inspiration: A Chef Finds His Muse in Florence](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-italian-inspiration-chef-finds-his-muse-florence/) - As a chef, I find inspiration in my surroundings, like the farms and markets of Northwest Indiana. That inspiration is often translated into the dishes I make at Spire. Here in LaPorte, I am living my dream of owning and running my own “farm-to-fork” restaurant, but it is also important for me to get away from it all and find inspiration in other places. If there is one place on Earth that I can gain more inspiration than any other, it is Florence, Italy. Florence has taught me new ways to appreciate my craft and the food I work with.
- [Sweet honey, tangy vinegar: Kress Apiary offers both in Burns Harbor](https://ediblemichiana.ediblecommunities.com/shop/shop-sweet-honey-tangy-vinegar-kress-apiary-offers-both-burns-harbor/) - "You can catch more flies with honey than vinegar” goes the old saying. But Bob Kress of Northwest Indiana proves that you catch a lot of customers by producing both honey and vinegar. Kress is the namesake of Kress Apiary, located in the rural environs of Burns Harbor, a Lake Michigan community better known for producing steel than food. As the word apiary suggests, Kress’s main line of work involves bees and their honey.
- [Harvest on the Home Front](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-harvest-home-front/) - Victory Gardens a winning strategy for America, then and now Imagine a future in which a large percentage—or even a majority—of the food you eat is produced locally and organically throughout the year, a future in which the food is not only tastier and healthier, but also costs less and uses fewer fossil fuels and wasteful packaging. 
- [Harris Family Farm Foundation gets fresh produce to people in need](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-harris-family-farm-foundation/) - The fog is thick when I arrive. It diffuses the golden shafts of morning light coming through the trees, bathing vegetable beds in a warm, muted glow. Soon the whole farm will be baking in sunlight, but the cool fog affords me a few moments to soak up this glorious scene before getting to work.
- [Octave Grill: A Love Story](https://ediblemichiana.ediblecommunities.com/eat/eat-octave-grill-love-story/) - I met Johanna by chance at a good friend’s going-away party in Chicago in August 2011. I promptly told friends of my encounter with this incredible girl, also noting that she was way out of my league. So I asked myself, how in the world was I going to woo a sophisticated city girl—one used to all the conveniences and multitude of dining options—in Northwest Indiana? Cue Octave Grill!
- [Good Food Comes Full Circle](https://ediblemichiana.ediblecommunities.com/shop/shop-good-food-comes-full-circle/) - In August I was invited to join around 20 other growers with experience in winter growing for a two-day meeting in northern Vermont. The gathering was organized by Eliot Coleman, author, farmer and long-time sustainable farming advocate, who wanted to gather growers together to compare field notes on what has worked—and what hasn’t—in the winter. Representatives from the University of Vermont and Cornell University, as well as seed company reps, were there to listen and share from their trials as well.
- [How to Cook an Egg](https://ediblemichiana.ediblecommunities.com/recipes/recipes-how-cook-egg/) - ...and Become a Brunchmaster
- [The Honeybee](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-honeybee/)
- [Grandma’s Czech recipes reflect old country traditions](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-czech-traditions/) - The tongue is a time traveler. A crunch of toasted caraway seed, the pucker of sauerkraut, the plushly buttered cushion of a potato dumpling … these transport me to harvest gold–tinted childhood suppers in Denver, and to the tiled kitchens of my grandmother and her mother, and all the way back to the old country of Czechoslovakia.
- [Indiana Master Naturalist program cultivates a sense of wonder](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-indiana-master-naturalist-program/) - Have you ever peered deep into the tooth-ringed maw of a chestnut lamprey while its eel-like body wriggles in the hands of a friendly instructor? What about admiring the zig-zag stabilimentum zippering through a garden spider’s web, as an arachnid expert enthuses about its cunning design? Have you sat in a wooded glen, mulling over the mind-blower that there are more organisms in a teaspoon of Indiana soil than there are people on Earth? Well, I hadn’t either until I participated in the Indiana Master Naturalist (IMN) program. 
- [Appetites for Adventure Began in Childhood](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-appetites-adventure-began-childhood/) - In 1994 we drove a rented Penske moving truck and our weepy 5-week-old firstborn into Michiana. Hollow-stomached from long highway miles, we eased into the nearest Martin’s parking lot so my spouse, Ken, could dash in for some deli take-out before we faced unloading the truck at our new South Bend home.
- [Gut Instincts: The hidden world transforming our food and bodies](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-gut-instincts-hidden-world-transforming-our-food-and-bodies/) - A bottle of bubbling bacteria that tastes like diluted vinegar with a hint of fruit juice: This is hardly an appetizing beverage description. I don’t remember exactly why I decided to try kombucha, a fermented tea drink, over 10 years ago, but I did—and it was delicious, very different than anything else I’d ever drunk. It made my often-unhappy stomach feel settled and calm.
- [Treatise on Bean Shelling: Pods Packed With Memories](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-treatise-bean-shelling-pods-packed-memories/) - Proust had his madeleine. Nothing sends me space- and time-traveling like shelling beans. Or rather bean shelling, as I like to call it. It’s an inherited pastime like bird watching or guitar playing, a family casual summer affair fossilized in my memory by the experience of immigration and turned into a personal meditative ritual.
- [The Unstable Seed of Food Heritage](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-unstable-seed-food-heritage/) - As a “Franco-Hoosier” (a first-generation immigrant from France who acquired her American citizenship in Indiana), I see heritage food as an invaluable yet unstable seed. I do have a green thumb for French cuisine, and I am lucky to have inherited a culinary tradition that is well-established and valued. However, I have come to question what “heritage” cooking means and to whom. What I have learned about heritage food comes less from French chefs and family members than from visionary Indigenous chefs, farmers and thinkers from Turtle Island and Aotearoa, New Zealand.
- [Shrubs — Tickle your taste buds with tangy tipples](https://ediblemichiana.ediblecommunities.com/drink/drink-shrubs-tickle-your-taste-buds-tangy-tipples/) - Drinking fruit shrubs (fruit, sugar and vinegar) in North America dates back to the 1700s. Unless you are a Colonial American history buff, however, chances are slim that you have heard of—let alone tasted—a fruit shrub. The word shrub comes from the Arabic term sharab (a beverage) and was first mentioned in the Oxford English Dictionary in 1741. As our ancestors gathered the autumn harvest, long before refrigeration, vinegar was used as a preservative. The last of the harvest was preserved so that it would keep all winter long.
- [The Local's Craft-to-Table Dinner](https://ediblemichiana.ediblecommunities.com/eat/eat-locals-craft-table-dinner/) - A picturesque setting, exquisite handmade pottery and plentiful ingredients sourced from area farms—The Local’s Craft-to-Table Dinner brought together the area’s finest craftsmanship with farm-to-fork dining for one unforgettable evening. What brought me the most joy, however, was simply sharing my food with others. The elated expressions on their faces as they savored each bite—that is why I cook. — Chef Andrew Jones, Viand Chef Services ViandChefServices.com
- [Healthy Hearts: Elkhart County kids get tools to shape their future](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-nihhc-healthy-hearts-elkhart/) - How many fourth-graders do you know who can tell you their BMI (body mass index)? How many check nutritional labels for calories, added sugar and other nutritional info before having a snack? How many do you think are in the habit of telling their parents to sub in fruit and veggies for lunch instead of processed, pre-packaged foods? Liliana Quintero, the executive director of the Northern Indiana Hispanic Health Coalition (NIHHC), is working to create a generation of them.
- [What’s Old is New](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-what-s-old-new/) - She sounds almost apocryphal: Concepcion Niño. A woman whose last name means “child” co-founded a childcare center in South Bend, Indiana, to care for the children of farm workers. As a migrant worker, she had seen small children brought to the agricultural fields in Texas by parents who lacked childcare, and in South Bend she wanted to ensure that didn’t happen. So in 1970 she and her husband, Ignacio, along with some friends, started a childcare center in her home and named it “little field”—El Campito.
- [Heartland Fare (excerpt from The New Midwestern Table)](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-heartland-fare-excerpt-new-midwestern-table/) - The Midwest is home to a great tradition of American country cooking—food that’s rustic, gutsy and simple. From meals sampled at friends’ and relatives’ tables across the region, it’s plain that generosity coexists with thrift, culminating in spreads laden with a profusion of unfancy, one-stroke dishes. The composition of a traditional plate generally goes like this: meat, starch, two vegetables and bread, followed by dessert.
- [Fermenta brings together Michigan women who love craft beer](https://ediblemichiana.ediblecommunities.com/drink/drink-fermenta-brings-together-michigan-women-who-love-craft-beer/) - I’ll be honest with you, gentle reader: I drink a lot of beer. I mean A LOT. Since becoming the host of the Great American Brew Trail, I don’t just drink like it’s my job — I drink because it IS my job. Which, yes, is just as great as it sounds. But as much as I know about beer, there is always more to learn, especially when you can learn from some of the best people in the beer industry. And that’s where the new Michigan women’s craft beverage group Fermenta comes into play.
- [Sun Tea](https://ediblemichiana.ediblecommunities.com/recipes/recipes-sun-tea-plants/) - Growing up, summer at Grandma and Grandpa's meant roller-skating in the driveway with my sister, watching Shirley Temple movies, tinkering in Grandpa's workshop, crafting with Grandma and watching Grandpa put out a huge glass jar to make sun tea in the morning. His was filled with water and Lipton tea bags. Now that I have four kiddos of my own, I have carried on the tradition, but with plants we find here at our farm. Although you could easily boil water on the stovetop, there's something special about letting the crushed plants steep in the sunshine. The time you wait only makes the final cup more enjoyable.
- [Summer Saturday at the Goshen Farmers Market](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-summer-saturday-goshen-farmers-market/) - First stop: Kate’s sustainable greens— arugula, braising mix, spinach, spicy salad mix, kale, and in season, basil and tangerine gem marigolds, heirloom tomatoes, spicy kimchi and even family news. Kate asks after my family and reminds me about the Sacred Harp singing, lets me write her a check for over the amount for the rest of my shopping. Currants, raspberries, and blueberries have succeeded strawberries, asparagus and rhubarb at Fritz’s stand, and he’s got some terrific onions and raw milk cheeses, too.
- [Anna’s Bread in Goshen embraces work-life balance legacy](https://ediblemichiana.ediblecommunities.com/shop/shop-anna-s-bread-goshen-embraces-work-life-balance-legacy/) - When she first opened Rachel’s Bread 30 years ago, Rachel Shenk and her husband, Jim, were committed to making the business work with their family. 
- [Common Spirits focuses on craft cocktails in Goshen](https://ediblemichiana.ediblecommunities.com/drink/drink-common-spirits-focuses-craft-cocktails-goshen/) - It’s sushi night at Common Spirits in Goshen, and things are humming. Couples crowd in to wait for tables; I’m alone, so I take a seat at the bar and order. Jami Hawkins, the proprietor, is an ebullient hostess, visiting with customers and running drinks. She finds time to say hello and even to introduce me to her business partner and husband, Ryan. 
- [Kitchen Improv](https://ediblemichiana.ediblecommunities.com/eat/eat-kitchen-improv/) - Chef Jesse Shoemaker’s passion lies in international flavors from local ingredients
- [The Heart of Goshen](https://ediblemichiana.ediblecommunities.com/things-do/things-do-heart-goshen/) - Gina Leichty has worked hard to bring goodness to her hometown If you’ve heard about “The Good of Goshen,” or enjoyed one of Goshen’s First Fridays, then you’ve been touched by Gina Leichty’s vision for creating community and encouraging local aspirations in Goshen, IN. Gina has had a hand in many things connected with the “Goshen Renaissance” over the past decade.
- [Partners 
in Cheese](https://ediblemichiana.ediblecommunities.com/shop/shop-partners-cheese/) - Goat farmers of Tuckhill Farm keep Capriole well supplied Farming is in Tim and Karmen Clark’s genes. The pair, who own Goshen’s Tuckhill Farm, grew up on or near family dairy farms and worked on a dairy farm in Middlebury, IN, when they were first married. They were comfortable with cows.
- [Perfect Pairings](https://ediblemichiana.ediblecommunities.com/shop/shop-perfect-pairings/) - Compiled by Ann Hostetler, Illustrated by Katie Eberts Some things just go together: sugar and spice, coffee and donuts, milk and cookies. But even classic combinations can be tricky when it comes to more complex flavors, like those found in wine and cheese. We decided to make it easy on ourselves and ask the experts. Try these matches made in heaven and delight your guests with your pairing prowess! 
- [Friends Indeed: Bentwood Tavern gives back to Michiana community](https://ediblemichiana.ediblecommunities.com/food-thought/food-thought-friends-indeed-bentwood-tavern-gives-back-michiana-community/) - “Artisan comfort cuisine” is how Bentwood Tavern describes its delectable menu, served at the only waterfront restaurant in New Buffalo, Michigan, tucked into the Marina Grand Resort. This spacious yet cozy-feeling restaurant is styled in what resort and restaurant owner Robert Kemper refers to as “Contemporary Scandinavian Marine.” 
- [Old Ways, New Ways](https://ediblemichiana.ediblecommunities.com/shop/shop-old-ways-new-ways/) - Amish traditions meet organic certification at Fish Lake For Fritz Miller, organic farming is much more than a business—it’s a way of life to which he is deeply committed. The love of the land and sharing its bounty, natural and unspoiled, with appreciative customers, puts a smile of Miller’s face. “To go out to my ground and put the pure seed in the soil, raise the plants in a healthy and natural way, harvest the fruit and bring it to the farmers market,” Miller says, “is a greater satisfaction than I can describe.”
- [White Yarrow Farm grows organic Japanese vegetables in Marcellus](https://ediblemichiana.ediblecommunities.com/shop/shop-white-yarrow-farm-grows-organic-japanese-vegetables-marcellus/) - As I drove up their long driveway, lined with white yarrow, I understood where Dale Hasenick and Jo Beachy had found the name for their farm, a name that also suits Jo’s thriving flower-growing business: White Yarrow Farm.
- [Holy Cows?](https://ediblemichiana.ediblecommunities.com/shop/shop-holy-cows/) - Back in my teen years, when I considered becoming a vegetarian, I lamented the impact of humans on plant and animal life. My wise mother shared Kahlil Gibran’s poem, The Prophet, with me: “Would that you could live on the fragrance of the earth, and like an air plant be sustained by the light. But since you must kill to eat, and rob the newly born of its mother’s milk to quench your thirst, let it then be an act of worship.” —Kahlil Gibran, The Prophet Then she made my favorite pot roast for dinner, and I could not refuse.

## Pages

- [Welcome to Edible Michiana](https://ediblemichiana.ediblecommunities.com/) - In Season In-season: Table Grapes In Season In-season: Table Grapes Subscribe Find a Copy Our Latest Stories Eat, In Season, Recipes Dolmas (Stuffed Grape Leaves) dolmas grape leaves Mediterranean Middle Eastern original EM recipe Eat, Recipes Grape Focaccia Bread Concord grapes focaccia Grapes original EM recipe schiacciata con l'uva Eat, Recipes Red Grape and Red Onion Pan Jam Condiments Grapes late summer original EM recipe pan jam Food
- [Coconut Miso Poached Salmon and Bok Choy](https://ediblemichiana.ediblecommunities.com/coconut-miso-poached-salmon-bok-choy-recipe/) - Serves 4–6 Silky coconut milk, earthy miso and fragrant spices unite to create the perfect base for seafood and bok choy. It’s beautifully sweet and savory and easy to adapt with your preferred cut of fish. This Thai-inspired dish comes together quickly, so prep your ingredients before you start cooking. The spice level is mild;
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## Aggregator Pages

- [Summer Cocktails: From the Garden to the Glass](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-summer-cocktails-garden-glass/) - If you’ve got fresh herbs or chilies in your garden, the perfect summer cocktail is just a few steps away. Here are some of my favorites using basil, sage, chocolate mint and jalapeno peppers. I’ll be pouring these and many more all summer long at Cerulean in Winona Lake. We’d love for you to spend an evening with us this summer. Note: Each recipe makes one drink.
- [Eat Here Now](https://ediblemichiana.ediblecommunities.com/aggregator_page/eat-eat-here-now/) - When I was 5 years old, I would prop myself up on a barstool in the kitchen to get a glimpse of what my dad was whipping up for breakfast. I adored Dad’s perfectly cooked omelets (with just the right amount of onion-filled hash browns) and fresh biscuits on the side. To say I enjoyed the pleasures of food as a kid would be a complete understatement. I loved all aspects of a home-cooked meal—especially eating it!
- [Sweedish Fika: More than just a coffee break](https://ediblemichiana.ediblecommunities.com/aggregator_page/things-do-sweedish-fika-more-just-coffee-break/) - Take Time To Fika Functioning as both a verb and a noun, the concept of fika is simple. It is the moment that you take a break, often with a cup of coffee but alternatively with tea, and find a baked good to pair with it. You can do it alone, you can do it with friends. You can do it at home, in a park or at work. But the essential thing is that you do it, that you make time to take a break: That’s what fika is all about. —From Fika: The Art of the Swedish Coffee Break
- [Take Time to Fika: More Than Just a Coffee Break](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-take-time-fika-more-just-coffee-break/) - Functioning as both a verb and a noun, the concept of fika is simple. It is the moment that you take a break, often with a cup of coffee but alternatively with tea, and find a baked good to pair with it. You can do it alone, you can do it with friends. You can do it at home, in a park or at work. But the essential thing is that you do it, that you make time to take a break: That’s what fika is all about. —From Fika: The Art of the Swedish Coffee Break
- [Big Fun from the Bayou](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-big-fun-bayou/) - Local ingredients dance to a Dixieland beat For a home cook, it is thrilling to watch a pot of jambalaya take shape as the many ingredients are added. Although recipes vary by the region and by the cook, jambalaya is typically similar in composition to a Spanish paella (minus the saffron): a delicious combination of the Creole “trinity”—celery, peppers, onions—cooked up with andouille or smoked sausage, chicken and rice. Tomatoes are also welcome in some versions, and they certainly were in ours. Fresh shellfish—oysters, shrimp or crawfish—are jambalaya’s crowning glory. 
- [Summer's Sweet Perfume: Capturing Elderflowers' Fleeting Fragrance](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-summers-sweet-perfume-capturing-elderflowers-fleeting-fragrance/) - Several years later I encountered a recipe for elderflower syrup. The description included mention of that esoteric fragrance, and I knew I had to give it a try. I grabbed my scissors when I noticed the blooms mid-June and selectively snipped flower clusters in my neighborhood. Try this syrup in soda water or sparkling wine. Or use it in mixed drinks with gin, vodka or rye whiskey, lemon juice and other fruit juices or mixers. 
- [Slumps, Grunts, Crisps & Buckles](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-slumps-grunts-crisps-buckles/) - I grew up spending summers in Southwest Michigan, riding my bicycle many mornings a mile down the road to my grandparents’ small farm where I was often conscripted into picking the fruit that my grandfather grew. He lovingly tended the rhubarb, strawberries, blueberries, raspberries, peaches, plums and apples that my grandmother made into pies and desserts with funny names.
- [Mint Conditions: Michiana is just right for this fragrant crop](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-mint-conditions-michiana-just-right-fragrant-crop/) - Mint’s tenacity is the bane of some gardeners—the stuff has a habit of taking over and popping up where you least expect it—but for someone like me who mostly neglects her garden, the persistence of those brilliant green shoots is practically miraculous.
- [Giving Thanks for Cornbread](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-giving-thanks-cornbread/) - My grandfather, born and raised in North Carolina, ate cornbread for supper most nights. He also ate it for breakfast. And dessert. (He liked it best crumbled in a glass of buttermilk and eaten with a spoon.) Some folks like to argue over the way to make cornbread—adding sugar to the batter is practically treason for some cornbread authorities. (Personally, I like a bit of sugar or maple syrup in mine, but don’t tell anyone.) Thankfully, one thing there’s no debate over is the best time to eat cornbread because, as my grandfather knew, the only correct answer is anytime. 
- [Tastes of the Heartland](https://ediblemichiana.ediblecommunities.com/aggregator_page/food-thought-tastes-heartland/) - “I’m sick of their bicoastal #$*!.” Chef and food writer Kurt Michael Friese, publisher of Edible Iowa, didn’t mince words in a Facebook post about a recent New York Times story. The story, a feature about restaurants in Iowa, explained that contrary to their expectations, members of the press corps visiting for the presidential caucuses could, in fact, find more than fast-food pizza and pork chops on a stick in the state. The writer assured readers that Iowa even has some James Beard–quality restaurants.
- [Buenos Dias! Waking Up to the Smell of Sunshine](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-buenos-dias-waking-smell-sunshine/) - Chilaquiles aren’t the quickest of recipes, but that is what makes them so incredibly delectable. There are so many different ways to prepare them and serve them, but the main ingredient will always be tortillas.
- [¡Hace Calor! (It's Hot!)](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-hace-calor-its-hot/) - Spending time in the backyard with friends and family during the summer months is a popular pastime in nearly any culture. School is out, kids are everywhere and suddenly all of your family is calling to arrange a get-together.
- [What You Can Cook with Your Kids](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-what-you-can-cook-your-kids/)
- [Better bitters: Spice up cocktails and food with this little-known ingredient](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-better-bitters-spice-cocktails-and-food-little-known-ingredient/) - Bitters aren’t new. Not by a long stretch. They’ve been part of the mix of food and drink since the first fermentations were discovered around 7000 BC, according to Mark Bitterman, author of Bitterman’s Field Guide to Bitters and Amari. 
- [Food as Medicine](https://ediblemichiana.ediblecommunities.com/aggregator_page/food-thought-food-medicine/) - Last summer, after harvesting tomatoes in my grandmother’s small backyard garden, we stood in her kitchen slicing the juicy red beauties to top our canned-tuna-salad sandwiches. My grandmother reminisced about her childhood in Ohio: snapping green beans on summer evenings, drinking fresh raw milk after the morning milking and collecting eggs from the chickens.
- [Michiana Super Foods](https://ediblemichiana.ediblecommunities.com/aggregator_page/shop-michiana-super-foods/) - Garden in a Glass Smoothies are having a big moment in today’s food culture. From layered smoothie bowls to protein-packed breakfast blends, more and more health-conscious foodies are looking to their blenders for their daily vitamins and minerals. As nutritious as smoothies can be, many people don’t know where to start when it comes to balancing the perfect ratio of kale to blueberries, or apple to avocado. Designing a smoothie that is both highly nutritious and highly tasty can be hard—and, for some, not worth the hassle. 
- [Elevate your plate: sauces for all seasons](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-sauces/) - Like most things, sauces exist on a spectrum from unctuous to piercingly sharp and can balance the sins of the opposite nature. A rich gravy eases the austerity of simple (dare I say healthy) foods. A bracingly acidic and herbaceous sauce adds cheekiness to a dish lost in the doldrums of comfort food.
- [Tapastrie bartender brings back the craft of classic cocktails](https://ediblemichiana.ediblecommunities.com/aggregator_page/drink-tapastrie-bartender-brings-back-craft-classic-cocktails/) - Wally Ruston does not care too much for vodka. That might sound a little weird, since he’s a bartender … or in today’s food scene, a mixologist. But Ruston is the epitome of old school, so let’s stick with “bartender.” He isn’t too enamored of vodka— “the Hamburger Helper of booze,” he calls it.
- [Shrubs and tonics popping up in nod to old-style cocktails](https://ediblemichiana.ediblecommunities.com/aggregator_page/drink-shrubs-tonics-old-style-cocktails/) - The rub on shrubs According to Michael Dietsch’s excellent Shrubs: An Old-Fashioned Drink for Modern Times, (W.W. Norton, 2014), shrubs likely originated in Turkey and Persia. The name comes from the Arabic word sharāb, meaning drink (the word also is the root for sherbet, sorbet and syrup). The term is pretty broad now and encompasses drinks made with fruit and vinegar, sugar, water and any number of other ingredients, including brandy, rum or some other spirit. What results is a versatile drink and mixer, whether it’s alcoholic or not.
- [Homemade Salad Dressings, Better than Store-Bought](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-homemade-salad-dressings-better-store-bought/) - Try these flavorful alternatives to bottled dressing:
- [Jerusalem Artichoke: A Ray of Sunflower to Brighten Your Plate](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-jerusalem-artichoke-ray-sunflower-brighten-your-plate/) - Jerusalem artichoke. Sunchoke. Sun root. Earth apple. Whatever you call it, this earthy vegetable, the tuber of a species of sunflower, is a world traveler.
- [Gooseberries: All that is old is new again](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-gooseberries-all-old-new-again/) - Gooseberries were a colonial era favorite. Recipes abound in historic cookbooks, and gooseberries are frequently mentioned in classic literature. Unfortunately, over time, this fruit fell out of favor. This old-fashioned gem is a revelation for the modern palate as we often look for sweet/sour complexity in foods we eat.
- [Heirloom Apples](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-heirloom-apples/) - In Thoreau’s time, there would have been hundreds of varieties of apples—from the sweet and crisp Golden Russet to the spicy Esopus Spitzenberg (said to be Thomas Jefferson’s favorite)—dotting the hillsides and orchards of American farms. There were varieties for baking, eating, drying, cider making and distilling, offering unique flavors from tart and acidic to floral and sweet. With the rise of “modern” agriculture, however, many varieties of apples, often not perfect to look at or not suited for shipping long distances, began to disappear from American tables. 
- [Got Milk?](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-got-milk/) - Cookies are the perfect accompaniment to a cold glass of milk. Bake a batch this holiday season and share with family, neighbors or at a cookie swap. We promise they won’t last long. Happy dunking!
- [Butternut Squash](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-butternut-squash-0/) - Roasted with maple syrup, butter and cinnamon is the way many first meet the butternut squash—a simple and delicious introduction to a vegetable that can take many forms, both savory and sweet. In recent years, all kinds of beautiful heirloom squash are showing up at farmers markets. These are wonderful to cook and bake with, and could potentially be substituted in many of the recipes that follow. But we’re highlighting the humble butternut for these recipes because it stores so well, is available throughout the long winter months and is inexpensive to buy. Butternut squash has very smooth flesh and is nicely sweet. It can be substituted for pumpkin in pie and for sweet potatoes in traditional Thanksgiving dishes. Butternut is categorized as a winter squash—a squash allowed to mature on the vine, harvested in the fall and able to store well into the winter months. How to select: If you are planning to store your squash, look for firm squash without any brown spots or damage to the exterior flesh. Small or large size does not affect flavor. Storage: Store butternut squash in a cool place (like a garage or basement) on newspaper where they won’t freeze or be too warm. They should keep for several months this way. Once they are cut, wrap well and place in the refrigerator for a few days. Preparation: Roasted, steamed, sautéed, baked, stewed. Pairs well with: allspice, apples, bacon, basil, bay leaf, bourbon, butter, carrots, cayenne, celery, celery root, cheese, chestnuts, chiles, chives, cilantro, cinnamon, cloves, coconut milk, coriander, cream, crème fraîche, cumin, curry powder, duck, fenugreek, garlic, ginger, honey, Jerusalem artichokes, leeks, lemon, lemongrass, lime, maple syrup, marjoram, mint, mushrooms, nutmeg, olive oil, parsley, parsnips, pears, pork, potatoes, red pepper flakes, rosemary, sage, salsify, shallots, spinach, sugar, tarragon, thyme, vanilla, vinegar, walnuts, watercress, wine, yams, yogurt.
- [Eggs](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-eggs/) - The beautiful, simple, complex egg A food found in almost every culture and world cuisine. Endless possibilities wrapped up in its own package. Chefs have written whole books celebrating this food that fits in any course and at any time of the day. Happily, it is one of the local foods that we have access to all year long. Here you will find several recipes for eggs. Some can be made every day and others are wonderful to try on a special occasion. Eggs pair well with:
- [Pancakes: The sweet and the savory](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-pancakes-sweet-and-savory/) - People wax poetic about great egg dishes and good bacon, but more often I hear friends talk about the simple beauty of mixing up a batch of pancakes. There’s a joy in standing over a warm stove, spatula in hand, flipping the cakes just as they start to bubble on the surface. It’s a treat to dribble warmed maple syrup on the cakes and dig in.
- [Strawberries](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-strawberries/) - Strawberries, some of our most fragile seasonal produce, taste best eaten fresh in your car on the way home from the farmers market or right out of the patch at the U-pick.
- [Kohlrabi](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-kohlrabi/) - Kohlrabi is a bit of an unusual vegetable. Meaning “cabbage turnip” in German, kohlrabi has a flavor that’s hard to pin down: similar to a broccoli stem, but sweeter. This versatile vegetable is popular throughout the world in the cooler months of the year. Growing up, I always ate it straight from the garden when it got to be a bit bigger than a golf ball. After I encountered baseball-size bulbs in a Southeast Asian grocery in Seattle, I realized it could be eaten differently, and began to explore all the ways this vegetable could be prepared.
- [Onions](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-onions-0/) - A cook will spend more hours chopping onions than doing any other task in the kitchen. This is because most meals start with an onion. If you travel the globe, you will be hard-pressed to find a cuisine that doesn’t contain an onion somewhere. These pungent alliums tend to be easy to grow, they store well and, like an egg, can be used in so many dishes. They work raw and cooked, and they add a depth of flavor and earthiness that is hard to obtain without them. I firmly believe if you go into the kitchen and start chopping an onion, an idea for dinner will soon follow. 
- [Radishes](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-radishes/) - The radish is an early-spring treat reminding us the long days of winter are over and simple, fresh food is here. These quick-growing root vegetables from the Brassicaceae family are simple to prepare and fun to eat. Grab a few as they arrive at the famers market; use the greens for pesto, butter up some good bread and dig in. Spring is sweet! Selecting: Look for radishes that are firm and don’t look dried out or wrinkled. Radishes can vary from mild in flavor to very spicy. If you have a preference, see if you can sample before buying. 
- [Currants](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-currants/) - I remember the first time I encountered currants. I was at the farmers market and discovered containers of red and white currants. I walked by, then stopped and went back for a closer look. I couldn't believe they were real fruit. They looked too perfect to be edible—like small, round jewels, impossibly translucent and shiny. I bought some immediately and ate most of them before I even got to my car. I went back the next week for more and started exploring how to cook with them.
- [Beets](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-beets-0/) - Many years ago I took a train from Moscow to Beijing in late fall. While sightseeing in Moscow before the trip, I ate at a restaurant with a buffet of traditional salads. Storage vegetables were everywhere, and beets in particular played a central role in several dishes. The colors and flavors were creative and amazing. I marveled that even in November, when the ground was already frozen, here on display was one of the freshest meals I had eaten in months.
- [Garlic](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-garlic/) - During autumn in Vermont, circa 2012, I was living in a small rented farmhouse with my husband and two young children as we tried on a new life and a new place. Our view in the valley of the Green Mountains was postcard perfect. Across the street were beautiful fields of green garlic in early summer, turned to dry yellow stalks by late summer. I had never seen so much garlic in one place and was excited to get my hands on it right after the harvest.
- [Asparagus](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-asparagus/) - Before the days of Amazon, Walmart and Blue Apron, early spring was when we existed on the bits at the bottom of the root cellar: cabbages, potatoes, onions and maybe a few soft apples. Well, last year’s apples are gone, the onions are sprouting and the last wrinkled potatoes are in the Crock-Pot. It won’t be long before the clouds part, the sun peeks out and the first green, purple and white asparagus spears pop up.
- [Tri-Color Beans](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-tri-color-beans/) - I know it’s summer when I pick up my bushel of green beans at the farmers market to can some dilled green beans. I love this ritual of spending the day snapping beans on my patio. Traditions like this make eating locally a joy. Tri-color beans are a versatile ingredient for quick midsummer meals. There are bush varieties and pole beans; they come in green, yellow and purple. The green and yellow beans stay fairly true to color once cooked, but purple beans lose much of their color. Tri-color beans are wonderful for freezing and canning.
- [Brussels Sprouts](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-brussels-sprouts/) - Thankfully, Brussels sprouts are now treated with more care and thought. These little cabbages grow on a thick stalk and are usually harvested right after the first frost. Brussels sprouts are a wonderful accompaniment to any fall meal. They can be prepared in so many ways, and local chefs and home cooks are bringing out the best these vegetables have to offer. Selecting: Look for sprouts that are tightly closed with light- to dark-green color. Watch out for yellowing leaves or leaves that look wilted. Storing: Store covered in the refrigerator for 1 to 2 weeks.
- [Sweet Potatoes](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-sweet-potatoes-1/) - Fun fact: Sweet potatoes, yams and potatoes might seem related, but each belongs to a different family. Sweet potatoes are in the morning glory family and, unlike potatoes and other nightshades, you can eat the leaves of the sweet potato (plants in the nightshade family have poisonous leaves). Selecting: Look for firm tubers with fairly even skin and no soft spots. Small to medium sweet potatoes usually have creamier flesh when roasted as opposed to larger sweet potatoes, which can be starchier.
- [Honey](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-honey/) - People have been writing about bees and honey since almost the beginning of recorded history. Poems, stories and songs all reflect humanity’s obsession with our first sweetener. Honey and the bees that make it have literally given us many of the foods we enjoy through pollination. But the decline of bee populations also helps us recognize the fragility of our world and the damage that large-scale pesticides have inflicted.
- [Vegetables star in local chef’s new cookbook, “Ruffage”](https://ediblemichiana.ediblecommunities.com/aggregator_page/food-thought-ruffage-cookbook/) - Is there room in your picnic basket for change? Instead of the usual sandwiches, chips and dip, picnic fare is being revitalized with colorful, local and seasonal dishes that celebrate the bounty of Michiana summers. Keep your options open and experiment with some of the following ideas, fresh from Abra Berens’ new cookbook, Ruffage: A Practical Guide to Vegetables.
- [Small Bites, Big Flavors: Middle Eastern meze offer lively, low-stress dishes](https://ediblemichiana.ediblecommunities.com/aggregator_page/shop-small-bites-big-flavors-middle-eastern-meze-offer-lively-low-stress-dishes/) - Meze (aka mezze or mezedhes) are the small plates common throughout the Mediterranean and Middle East and all the way into the Balkans. From the Persian maza, “to relish,” they include salads, dips and hors d’oeuvres for sharing as an aperitif or light meal. Born of the region’s legendary hospitality, meze are as much a philosophy of life as a specific set of recipes. They are a backdrop to social interaction, meant to delight and sustain.
- [Kitchen wizardry: techniques for the passionate cook](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-kitchen-wizardry-techniques-passionate-cook/) - Brining Brining works its magic through osmosis. Soaking meat in salty water breaks down muscle proteins, making it more tender, and the absorbed liquid makes the meat juicier. You can flavor brine with aromatics or other liquids such as apple cider vinegar. Always brine in the refrigerator, making sure the meat is not exposed to air. Brine only for the recommended time; soaking for too long will negatively affect texture.
- [Confit: ancient preserving technique to try today](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-confit/) - Born of necessity, confit has gained popularity recently as an easy way to coax luxurious textures from a host of ingredients. Confit (pronounced kon-FEE) comes from the French word confire, which means to preserve. It can be used to describe almost anything, including fruits or vegetables, cooked low and slow in a liquid inhospitable to bacteria. The liquid preserves and flavors. For fruits, it is usually a highly concentrated sugar syrup—giving us French confiture and English “confection.”
- [A Potluck Thanksgiving](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-potluck-thanksgiving/) - Thanksgiving is a time to celebrate family, friends and community. A Thanksgiving potluck captures the spirit of the holiday, bringing together guests’ unique traditions, stories and personalities, along with their favorite holiday foods. Edible photographer Ashley Swartzendruber gives us an intimate look at one such communal table in Goshen, Indiana.
- [Blackberries](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-blackberries/) - Blackberries can also be a versatile and beautiful ingredient in your summer dishes. As a visual artist, I love the colorful transformation that happens when the berries are cooked, baked or smashed. The color changes from dull black to vibrant fuchsia, providing a stunning and flavorful addition to your table. Be prepared for your hands to turn a lovely shade of purple while preparing these recipes, and be sure to change out of your white shirt before diving in! Selecting Choose blackberries that are plump and completely black. Make sure there are no signs of mold or liquid bleeding from the berries.
- [Kabocha Squash](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-kabocha-squash/) - The squash that usually make an appearance in my fall cooking include butternut, acorn, spaghetti and pumpkin. But this year I wanted to experiment with a lesser-known squash that I’ve seen popping up at local markets. Kabocha squash, also known as Japanese pumpkin, has a sweet flavor similar to a sweet potato and a beautiful, buttery texture like a traditional pumpkin.
- [Red & Green Cabbage](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-cabbage-guide/) - While the colors of red and green cabbage are quite different, their flavors are similar, making them easy to swap in most recipes. Keep in mind that red cabbage, once cooked, can become a muddy shade of blue. Red and green cabbages are packed with vitamins, protein, iron, fiber and antioxidants, earning them a place among the “super foods.” They are low-calorie and cost only pennies per pound. Cabbage can be fried, braised, pickled, fermented, sautéed, roasted, grilled, stuffed or eaten raw.
- [Fiddlehead Ferns](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-fiddlehead-ferns/) - You’ll most likely find fiddlehead ferns emerging from damp, swampy soil under a forest canopy. But they are also a common perennial plant, growing in the shady corners of home landscaping. The flavor is reminiscent of green beans or asparagus, but it has its own wild and mild taste.
- [Lavender](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-lavender/) - Selecting English lavender yields the best cooking results. The flavor and scent intensify as it dries, so how much you need for a recipe will depend on whether the flowers are fresh or dried. Buy lavender labeled “culinary” to ensure it has not been treated with harmful chemicals. If you harvest lavender yourself, check to be sure the plants haven’t been treated. Harvest English lavender when purple buds have formed but not opened. Closed buds will retain more fragrance and flavor. When you harvest flowers, leave two or more leaves below where you cut to avoid damaging the plant’s woody sections.
- [Swiss Chard](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-swiss-chard/) - Swiss chard is not native to Switzerland; the origin of its name remains a mystery. It can be referred to as rainbow chard or just chard. All varieties taste similar but vary in stem color and leaf texture. Swiss chard comes from the same family as beets and spinach, and it packs a higher nutritional punch than other, better-known leafy greens. Raw Swiss chard has a slightly bitter taste that subsides once cooked. If you are short on time, a quick chop and sauté with plenty of garlic, olive oil, salt and a drizzle of lemon juice will do the trick. And don’t forget to keep those stems! I like to pickle them.
- [Celeriac](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-celeriac/) - Celery and celeriac are from the same family, but the more common variety is harvested for its crunchy stalks above ground, while celeriac is harvested for the knobby stem that grows underground. Though celeriac is often called “celery root,” it’s not a root at all. It’s a bulbous stem. The flavor resembles celery, but celeriac is earthier and nuttier. You could compare the flavor to parsley, while the texture is somewhere between a potato and a turnip. Once the knobby outer skin is cut off, you can enjoy celeriac raw, roasted, stewed or mashed, among other preparations.
- [Sweet Corn](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-sweet-corn/) - I’ve been lucky to witness that “first sweet corn of the season” feeling with my own children, their tiny hands grasping the ears of corn, pure delight on their faces at the tastes and textures. They light up with amusement while we shuck together, piles of husks and silk at their tiny bare feet, just like all those years ago. Our short growing seasons keep us from becoming jaded about summer produce, so we have fond memories and a great appreciation for these delicious, temporary crops. For that reason alone, sweet corn is something to celebrate.
- [Raspberries](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-raspberries/) - Each stem stays with the plant when a raspberry is picked, leaving the inside of the berry hollow. This adds visual interest to an already stunning berry. Raspberries are delightful on their own and they are also popular in jams, baked goods or on top of ice cream. There is delicious potential for these berries in savory dishes and cocktails, which you will find in this issue’s recipes.
- [Black Walnuts](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-black-walnuts/) - Black walnut trees are native to North America and have long contributed to the diets of indigenous peoples. English walnuts are what we have become accustomed to eating because they are milder in flavor and easier to cultivate and process for global consumption. It’s impossible to consider the two varieties the same once you’ve tasted the difference. Black walnuts are robust in flavor, with earthy and mildly bitter notes that are hard to describe. They almost taste like the tree itself.
- [Wheat: A Winter Treat](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-wheat-winter-treat/) - If you’ve lived in Michiana for a while, you understand and appreciate that winter is a time of rest in the garden. No seeds to plant, no fruit to pick, no vegetables to harvest (except for the occasional carrot left behind). We often lean on comforting foods like crusty bread with warm stew, cookies and pies for holiday gatherings and warm cinnamon rolls on snowy mornings. These winter indulgences wouldn’t be possible without one key ingredient: wheat.
- [Modern Farmers](https://ediblemichiana.ediblecommunities.com/aggregator_page/shop-modern-farmers/) - On the following pages, Edible Michiana introduces you to three Michiana farms where old-time crops and tools meet cutting-edge ingenuity. Say hello to our modern farmers.
- [Cooking with Japanese Vegetables](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-cooking-japanese-vegetables/) - Ingredients • Dashi: A broth made from kombu (dried kelp) and dried tuna shavings (bonito or katsuobushi). Dashi is the base flavor of many Japanese recipes, providing a rich umami taste.
- [Cooking with Beer](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-cooking-beer/) - Who says you can’t have beer for dinner—or dessert?
- [Not Your Ordinary Bird: Classic Roast Chicken and Four Variations Worthy of a Feast](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-not-your-ordinary-bird-classic-roast-chicken-and-four-variations-worthy-feast/) - Whole chickens abound in most meat community-supported agriculture (CSA) subscriptions and are available at your local farmers market. Our recipes will work well on a bird that has lived a good life and may not be as fatty as a typical grocery store bird. An added bonus: Roasting a whole bird means leftovers! Use meat for making salads or sandwiches or toss the bones in a stockpot and make your own homemade chicken stock.
- [Blueberries](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-blueberries-1/) - Been blueberry picking and wondering what to do with your score? From a gorgeous salad with fresh blueberries and jewel-tone nasturtiums to a to-die-for blueberry pie with maple mascarpone, we’ve got you covered! ​
- [New Brews: Craft Beer Scene Explodes in Michiana](https://ediblemichiana.ediblecommunities.com/aggregator_page/drink-new-brews-craft-beer-scene-explodes-michiana/) - How times have changed! According to local craft beer pioneer Chuck Krcilek, when he started Back Road Brewery in LaPorte, Indiana in 1996, there was only one other craft brewery in Michiana—Mishawaka Brewing Company, which closed in 2008. (The Mishawaka Brewing building is now home to Evil Czech Brewery’s Mishawaka location.) At the time, Krcilek says, opening a small brewery was “uncharted territory.” Today, however, thanks to trendsetters like Krcilek, Michiana is home to a veritable craft beer explosion, with over a dozen new breweries in the last four years and at least six more on the way.
- [Drink Local Breweries in Michiana](https://ediblemichiana.ediblecommunities.com/aggregator_page/drink-drink-local-breweries-michiana/) - Discover our favorite breweries, from La Porte to Goshen to Benton Harbor, and everywhere in between.
- [Celebrating the Everyday](https://ediblemichiana.ediblecommunities.com/aggregator_page/food-thought-celebrating-everyday/) - Walk into a neighborhood coffee shop, café, diner or restaurant and you can spot them. They are the people who look like they belong, who fit, who are sitting comfortably in a “usual” seat. Their preferences are often known and offered before even being requested, and the conversations they have with their counterparts can be the envy of those just passing through. These people are “regulars,” and they are the lifeblood of small businesses. Edible Michiana asked four regulars to talk about the places they frequent and why. 
- [Top Articles & Recipes of 2019](https://ediblemichiana.ediblecommunities.com/aggregator_page/about-us-top-articles-2019/) - Here are the most-read articles and recipes of 2019.
- [Easy Garden-to-Table Recipes](https://ediblemichiana.ediblecommunities.com/aggregator_page/recipes-easy-garden-table-recipes/) - Sometimes you want something fast, delicious and local. These simple recipes are the perfect way to make the most of the end-of-summer produce and head into the abundance of fall.
- [Edible Travel: What We Recommend in Michiana](https://ediblemichiana.ediblecommunities.com/aggregator_page/local-stories-edible-travel-what-we-recommend-michiana/) - Michiana covers a multi-county area in Northern Indiana and Southwest Michigan. It borders Lake Michigan, is home to the city of South Bend, and is packed with loyal followers of its local food scene. See how to eat and drink your way through this region like a local, thanks to Katie Carpenter, Co-Publisher & Editor in Chief of Edible Michiana.

## Guides

- [Zeiger Farm](https://ediblemichiana.ediblecommunities.com/guide/guide-zeiger-farm/)
- [Yoder’s Meat and Cheese Company](https://ediblemichiana.ediblecommunities.com/guide/guide-yoder-s-meat-and-cheese-company/)
- [Roseland Organic Farms](https://ediblemichiana.ediblecommunities.com/guide/guide-roseland-organic-farms/)
- [Maple City Market](https://ediblemichiana.ediblecommunities.com/guide/guide-maple-city-market/) - Locally owned, democratically controlled cooperative grocery store specializing in local and natural foods in Goshen, IN.
- [Local New Buffalo](https://ediblemichiana.ediblecommunities.com/guide/guide-local-new-buffalo/)
- [Jake’s Country Meats](https://ediblemichiana.ediblecommunities.com/guide/guide-jake-s-country-meats/) - Jake's Country Meats is a true family farm dedicated to producing premium pasture raised pork, beef, and poultry. Raised in the small farm tradition using local and sustainable practices, Jake's meats are produced from humanely raised animals fed all natural diets. 
- [Hiatt’s Poultry](https://ediblemichiana.ediblecommunities.com/guide/guide-hiatt-s-poultry/)
- [Gunthorp Farms](https://ediblemichiana.ediblecommunities.com/guide/guide-gunthorp-farms/)
- [Grass is Greener Meats & Produce](https://ediblemichiana.ediblecommunities.com/guide/guide-grass-greener-meats-produce/) - Grass is Greener Meats & Products (Bremen, Indiana) is a family farm specializing in heritage breed and pastured meats. They strive to raise the best animals that will produce, in turn, the best taste. Their Red Wattle pork is sold by whole, half or individual cuts. Both the Freedom Ranger chickens and Bourbon Red heritage breed turkeys are pastured. They also sell grass-fed lamb and beef.
- [DC Meats](https://ediblemichiana.ediblecommunities.com/guide/guide-dc-meats/)
- [Jerry Lehman](https://ediblemichiana.ediblecommunities.com/guide/guide-jerry-lehman/)
- [Virtue Cider](https://ediblemichiana.ediblecommunities.com/guide/guide-virtue-cider/) - Open daily noon–7pm
- [Lehman's Orchard](https://ediblemichiana.ediblecommunities.com/guide/guide-lehmans-orchard/) - U-pick May–October Mon–Sat 9am–5pm and Sun noon–5pm
- [Elizabeth Restaurant](https://ediblemichiana.ediblecommunities.com/guide/guide-elizabeth-restaurant/)
- [Kress Apiary](https://ediblemichiana.ediblecommunities.com/guide/guide-kress-apiary/) - There are absolutely no sales at the farm, wholesale or retail, so look for Kress Apiary at the following markets: Daley Plaza Farmers Market 50 W. Washington St., Chicago Thur 7am–3pm through October 31 Division Street Farmers Market Division St. and Dearborn St., Chicago Sat 7am–1pm 
- [Creekside Farm](https://ediblemichiana.ediblecommunities.com/guide/guide-creekside-farm/) - Dean and Vera Witmer can be found at the Goshen/Mill Race Farmers Market.
- [Tree-mendus Fruit](https://ediblemichiana.ediblecommunities.com/guide/guide-tree-mendus-fruit/) - Tree-Mendus curates a collection of 200+ varieties of apples, grows stone fruits and berries, including some available for U-pick, and sells pawpaw trees. Read more about Tree-mendus Fruit.
- [Oikos Tree Crops](https://ediblemichiana.ediblecommunities.com/guide/guide-oikos-tree-crops/) - Sells pawpaw seedlings. Internet and mail order only. OikosTreeCrops.com 
- [Nash Nurseries](https://ediblemichiana.ediblecommunities.com/guide/guide-nash-nurseries/) - Sells pawpaw trees in 3–5 gallon pots. NashNurseries.com 
- [McKinley Terrace Garden Center](https://ediblemichiana.ediblecommunities.com/guide/guide-mckinley-terrace-garden-center/) - Pawpaw trees by special order only. Ask to speak with George. McKinleyTerraceGardenCtr.com 
- [Evil Czech Brewery and Public House](https://ediblemichiana.ediblecommunities.com/guide/guide-evil-czech-brewery-and-public-house/) - This pub employs its founder chef/restauranteur’s long-time philosophy: “use only the highest quality ingredients, surround yourself with people who are as passionate about your product as you are, improve your technique each and every day, and give your customers what they want!” They list 18 brews complimented by an ample menu.
- [Crooked Ewe Brewery and Ale House](https://ediblemichiana.ediblecommunities.com/guide/guide-crooked-ewe-brewery-and-ale-house/) - A joint venture of two home-brewers, Crooked Ewe Brewery and Ale House opened in 2015. In addition to serving their beer, the St. Joe River location features cider, mead and wine plus a full menu of contemporary and seasonally inspired food including many gluten-free and vegan options.
- [Burn ’Em Brewing](https://ediblemichiana.ediblecommunities.com/guide/guide-burn-em-brewing/) - Check their website as these hours evolve.
- [Back Road Brewery](https://ediblemichiana.ediblecommunities.com/guide/guide-back-road-brewery/) -  
- [Back Alley Brewery & Sports Bar](https://ediblemichiana.ediblecommunities.com/guide/guide-back-alley-brewery-sports-bar/) - One of Goshen’s multiple local pubs, Back Alley, was established in 2012 as a brewery and sports bar. Brews are cleverly branded with names of things you would expect to find in an alleyway. The space is comfortable for a chat or to watch one of the many big-screen TVs.
- [Oh Mamma’s on the Avenue](https://ediblemichiana.ediblecommunities.com/guide/guide-oh-mamma-s-avenue/) - Gourmet Cheese Shop & Deli Mon–Fri 9am–6pm, Sat 8am–4pm
- [Macri's Italian Bakery](https://ediblemichiana.ediblecommunities.com/guide/guide-macris-italian-bakery/) - Mon–Sat 7am–6pm
- [Bamber's Superette](https://ediblemichiana.ediblecommunities.com/guide/guide-bambers-superette/) - Mon–Fri 8am–6:30pm, Sat 7am–5:30pm 
- [Mary Sholtey](https://ediblemichiana.ediblecommunities.com/guide/guide-mary-sholtey/) - Mary can be found at the Syracuse Artisans Farmers Market in Syracuse, IN. English walnuts can also be purchased directly from the farmer.
- [Beth Tollas](https://ediblemichiana.ediblecommunities.com/guide/guide-beth-tollas/) - For purchase of local English walnuts.
- [Irvin and Carol Lemler](https://ediblemichiana.ediblecommunities.com/guide/guide-irvin-and-carol-lemler/) - The Lemlers can also be found at the South Bend Farmers Market in South Bend, IN.
- [Bread+Bar by Bit of Swiss](https://ediblemichiana.ediblecommunities.com/guide/guide-breadbar-bit-swiss/) - This place is a must! This past May, when Nathaniel and I were touring through the Midwest, we stopped here before our show at The Box Factory. Actually, we stopped dead in our tracks after taking one bite of their pretzel chips and the Taxi Driver’s Wife Mussels 21 with Gewürztraminer + thyme + parsley + butter + grilled garlic bread. That grilled garlic bread was to-die-for. And we topped it off with their smoked whitefish salad. The atmosphere is very Brooklyn: clean lines, modern with rustic charm, real candles on the tables, truly enchanted!
- [Cerulean Indianapolis](https://ediblemichiana.ediblecommunities.com/guide/guide-cerulean-indianapolis/)
- [Food Dance](https://ediblemichiana.ediblecommunities.com/guide/guide-food-dance/)
- [Octave Grill](https://ediblemichiana.ediblecommunities.com/guide/guide-octave-grill/)
- [Pickle & Turnip](https://ediblemichiana.ediblecommunities.com/guide/guide-pickle-turnip/) - Pickle & Turnip serves lunch and dinner daily, except Mondays. They are also open for brunch on Saturdays and Sundays.
- [The Local](https://ediblemichiana.ediblecommunities.com/guide/guide-local-0/)
- [Paw Paw Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-paw-paw-brewing-company/)
- [Mick Klug Farm](https://ediblemichiana.ediblecommunities.com/guide/guide-mick-klug-farm/)
- [Goose Island Beer Company](https://ediblemichiana.ediblecommunities.com/guide/guide-goose-island-beer-company/)
- [Hawkins Family Farm](https://ediblemichiana.ediblecommunities.com/guide/guide-hawkins-family-farm/) - Hawkins Family Farm (North Manchester, Indiana) has been owned by the Hawkins family for over 50 years. When they are not hosting farm-to-table dinners or serving farm-fresh pizza, they are fulfilling CSA subscriptions. Their motto, “Growing Community on the Farm,” connotes a desire to share their bounty and love for the land. About the Meat CSA: The Meat CSA includes pasture-raised chickens, turkey, pasture-raised pork and pasture-fed beef. Contact: Jeff and Kathy Hawkins at JLHFarm@hawkinsfamilyfarm.com.
- [Hebron Farms](https://ediblemichiana.ediblecommunities.com/guide/guide-hebron-farms/) - Hebron Farms (Vandalia, Michigan) raise chemical-free and grass-fed beef, lamb, pork, poultry, sausages, smoked meats and nitrate-free bacon. Along with a mission statement that promises to maintain a good quality of life for both the family and the animals, the Hebrons insist that the true test of quality is the taste.
- [C&D Family Farms](https://ediblemichiana.ediblecommunities.com/guide/guide-cd-family-farms/) - C&D Family Farms (Knox, Indiana) raises “happy hogs.” Their philosophy is to treat the animals with kindness and to make the best and most comfortable lives for them. The pigs are able to roam in a large wooded area and have a natural diet of leaves, berries, weeds and acorns. All animals are hormone-, steroid- and antibiotic-free.
- [Blue Heron Farm](https://ediblemichiana.ediblecommunities.com/guide/guide-blue-heron-farm/) - Blue Heron Farm (Millersburg, Indiana) is a small family farm that raises good food on “grass and sunshine.”
- [Tapistry Brewing](https://ediblemichiana.ediblecommunities.com/guide/guide-tapistry-brewing/) - Open since 2013, downtown Bridgman’s 15-barrrel Tapistry Brewing crafts six “mainstay” beers year round. These mainstays are regularly augmented with 13 Lab Beers and four seasonal brews. In their intimate 20-tap venue immediately next door to the brewery, patrons can also enjoy an artisan menu.
- [Round Barn Brewery and Public House](https://ediblemichiana.ediblecommunities.com/guide/guide-round-barn-brewery-and-public-house/) - Three decades of experience in fermentation are brought to bear in creating the 26 hand-crafted year round and seasonal brews from The Round Barn. In addition to beers, the production brewery and public house serve all Round Barn’s wines and spirits and food.
- [The Livery Microbrewery](https://ediblemichiana.ediblecommunities.com/guide/guide-livery-microbrewery/) - More than 100 years ago, the Palace Livery provided a vital service making it a unique gathering place for residents of and travelers to Southwest Michigan. This former horse stable, still The Livery, now boasts 16 taps of “hand forged” microbrews.
- [Greenbush Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-greenbush-brewing-company/) - Established to create beer with flavor, complexity, character and intensity, Greenbush’s founders launched South Berrien County’s first brewery in 2011. It may just be the first brewpub with its own pastry chef and food truck, the Brisket Van, as well as 14 beers and seasonal favorites.
- [Cravings Bistro & Brew Pub](https://ediblemichiana.ediblecommunities.com/guide/guide-cravings-bistro-brew-pub/) - Growing out of a partnership between a home brewer and an established caterer, this brewpub typically has at least seven house-made beers and pub fare to fine cuisine. A stopping point about half-way for trekkers between Chicago and Detroit, Cravings Bistro and Pub officially opened in fall 2014.
- [Arclight Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-arclight-brewing-company/) - Check the schedule on Arclight’s Facebook page. 
- [Wood Boat Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-wood-boat-brewing-company/) - Wood Boat Brewery has been operating in Syracuse since 2013 with a focus on brewing beers with a “…drinkable taste made only with the finest ingredients.” Their website lists a single beer variety currently in full production and seven more in small batch development.
- [Wedgewood Brewing Co.](https://ediblemichiana.ediblecommunities.com/guide/guide-wedgewood-brewing-co/) - From Wedgewood's Facebook page: "Wedgewood Brewing Co. is a nano-brewery and tap house located downtown Middlebury, IN." More info soon!
- [Twisted K-8 Brewing](https://ediblemichiana.ediblecommunities.com/guide/guide-twisted-k-8-brewing/) - Twisted K-8 - Downtown LaPorte hosts this nearly two-year-old, two-barrel brewpub. The walls of the pub demonstrate the founders’ and guests’ support of the military, police and firefighters through all the memorabilia shared there. Twisted K-8 brews 11 beer varieties year round plus 10 seasonal brews and offers a pub fare menu.
- [South Bend Brew Werks](https://ediblemichiana.ediblecommunities.com/guide/guide-south-bend-brew-werks/) - See website for details.
- [Shoreline Brewing](https://ediblemichiana.ediblecommunities.com/guide/guide-shoreline-brewing/) - This Michigan City craft brewery may be the only one with a Parisian-trained chef in the kitchen. In addition to the ever-growing list of beers on tap to please those interested in a pint, this establishment also sees equal importance in “a wonderful dining experience” in a family friendly atmosphere.
- [New Paradigm Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-new-paradigm-brewing-company/) - Burgers and brews are at the heart of this craft brewery and pub. They have been front and center since the idea to go public was born back in the brewmaster’s garage. In May 2015, after a long wait, New Paradigm’s own beers became available at their existing Elkhart pub.
- [Man Cave Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-man-cave-brewing-company/) - From a pole barn hideout that served as a “man cave” for a group of friends in 2007, the 12-barrel Man Cave Brewing Company was born on the shores of Lake Wawasee. They offer seven ales in house and are also available at nearby restaurants.
- [Iechyd Da Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-iechyd-da-brewing-company-0/) - Elkhart’s Iechyd Da Brewing Company offers handcrafted ales, lagers, pizzas, sandwiches and soda. All their beers and much of the food are made in house with local ingredients. And the name, an old Welsh toast, isn’t as hard to say as it appears to be - just say Ya-key-Dah (“Good Health!).
- [Goshen Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-goshen-brewing-company/) - Goshen Brewing Company is a family-friendly brewpub that recently expanded. The seven-barrel pub offers farm-to-table craft beers and a regional American menu that emphasizes local and organic ingredients.
- [Bare Hands Brewery](https://ediblemichiana.ediblecommunities.com/guide/guide-bare-hands-brewery/) - Since launching in 2011 Bare Hands’ beers have developed a cult following among local beer geeks who prefer clean, well-balanced (and often potent) ales. At the Granger office-park location, they regularly offer 10 beers on tap and frequently tap one of their one-off batches and experimental-recipe brews.
- [Watermark Brewing Co.](https://ediblemichiana.ediblecommunities.com/guide/guide-watermark-brewing-co/) - The beers on tap (7 total) we tried are unique without exception: the light but deceptively complex Leisure Ale is Watermark's "beer" beer, the Pipestone Porter is delightfully smoky and deep, the twice-mosaic-hopped King Prawn is a New England style IPA with a distinct hint of grapefruit, and the Mitchel's Satyr Saison is wonderfully floral and slightly sour. Check the website for more info.
- [North Pier Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-north-pier-brewing-company/) - Now for the beer. The first three tastes were a saison, a Belgian IPA and a Witbier (Belgian style ale). They were followed by an Altbier (German style brown ale), a porter and a Belgian Dubbel. Being a sucker for hops but preferring smooth finishes rather than bitterness, the first three were really on target. Exactly what I love most about craft beer. North Pier’s brewmaster learned his craft in the UK. It's obvious he was a very good student. - Steve Brenneman Check the schedule at North Pier's website.
- [Transient Artisan Ales](https://ediblemichiana.ediblecommunities.com/guide/guide-transient-artisan-ales/) - This new Bridgman brewery is a cozy venue with a built-for-regulars feel. The name reflects the intent to regularly rotate offerings, not that the brewery moves around. The day’s eight-brew menu included a majority of session beers of various styles to linger over, including a salty-tart, ruby-hued beet gose (a top-fermented beer from Goslar, Germany, brewed with at least 50% of its grain being malted wheat) called Purple Grain. Plus, for designated drivers, Transient Artisan offers homemade soda.
- [Silver Harbor Brewing Company](https://ediblemichiana.ediblecommunities.com/guide/guide-silver-harbor-brewing-company/) - Opened in Spring of 2016, this vital addition to St Joe's downtown features a well-rounded selection of delicious handcrafted beers (there were 10 on tap along with a hickory smoke-infused option when we went, but more are in the works) and a New American lunch and dinner menu that goes way beyond most brewpub fare with its focus on local ingredients and creative dishes. The early 20th century building that houses the taproom is tastefully rehabbed with industrial and re-purposed decor, creating a warm and inviting atmosphere.
- [Cultivate Brewing](https://ediblemichiana.ediblecommunities.com/guide/guide-cultivate-brewing/) - This brewery resides in the middle of Southwest Michigan wine country for a reason. It raises the ante on locally sourced ingredients by having it's own on-site hops yard and barley plot. Since opening in 2015 it has made its presence known in the beer community and most recently has begun to partner with local chefs to offer "beer pairing dinners."
- [The Blueberry Ranch](https://ediblemichiana.ediblecommunities.com/guide/guide-blueberry-ranch/) - Mishawaka's Blueberry Ranch is the largest certified organic blueberry farm in the Midwest, and foraging its U-pick blueberry fields is a delicious and fun way to spend a summer day!
- [Fiddler's Hearth](https://ediblemichiana.ediblecommunities.com/guide/guide-fiddlers-hearth/) - What’s more to say than Bushmill’s Irish smoked salmon paired with a pear and walnut salad? It’s so divine! To finish the meal, we like a slice of the Chocolate Oblivion flourless cake. When Nathaniel was 14 years old, he started performing at their open mic night and a few years later he introduced me to Fiddler’s. Through the years it has become a favorite spot of ours. Especially because it was farm-to-table before farm-to-table became a huge trend. We love the charm, food and mystique of Fiddler’s.
- [Farmhouse Bakery](https://ediblemichiana.ediblecommunities.com/guide/guide-farmhouse-bakery/) - Farm House Bakery is run by the most joyful folks we know. They haul it hard in the morning, way before the rooster crows. This is the ultimate family-owned and -operated breakfast joint. You can find Dawn and Virgil rolling dough and pinching piecrusts around 4:30am as the smoker out back works its magic on a batch of chickens. For over six years we have been ordering the maple pecan scone, slightly warmed. I order the vegetarian breakfast burrito, add black beans, a side of hash browns with onion and two containers of their homemade salsa on the side.
- [Venturi](https://ediblemichiana.ediblecommunities.com/guide/guide-venturi-0/) - Before we stepped into this beautiful pizza heaven we had heard plenty of buzz from all of our friends, and, of course, I read the Edible Michiana article, which lit the fire under us. This place is truly a eat here now Jillian Speece of the Bergamot dishes on the music duo’s top 5 places for great food in Michiana star ratings gem. Let me repeat: Venturi is a brilliant, delicious gem. When we toured through Europe in 2013, we ate some of the best pizza in the world. So when we arrived back in the Midwest we were a bit worried about finding a great Neapolitan pizza.
- [Rocco's](https://ediblemichiana.ediblecommunities.com/guide/guide-roccos/) - Not only did we share our first meal together here in 2003, but their classic cheese pizza paired with a large bowl of the Julia Special Salad is enough to have us say it was love at first bite. For over a decade, year after year, we have eaten Rocco’s cheese pizza, loving every bite. And of course we can’t say enough about Linda and Warren Verteramo. We have spent many Saturday nights crashing more of the Verteramo family gatherings than we would care to admit to. You could say that it’s only appropriate for a band named after one of Italy’s most coveted fruits (bergamot) to be a part of Rocco’s extended food-loving family.
- [Light Rail Café and Roaster](https://ediblemichiana.ediblecommunities.com/guide/guide-light-rail-caf-and-roaster/)
- [Cerulean Restaurant](https://ediblemichiana.ediblecommunities.com/guide/guide-cerulean-restaurant-0/)
- [Javier’s Bistro](https://ediblemichiana.ediblecommunities.com/guide/guide-javier-s-bistro/) - Open Tuesday–Sunday for breakfast and lunch and Wednesday–Saturday for dinner. On Thursday nights they serve a traditional Puerto Rican menu.

## Recipes

- [Grilled Bok Choy with Creamy Chimichurri](https://ediblemichiana.ediblecommunities.com/recipe/grilled-bok-choy-creamy-chimichurri-recipe/) - Serves 4 Bok choy’s sturdy stalks and tender leaves make it perfect for tossing on the grill alongside the protein of your choice. The stalks tenderize slightly while the leaves char, resulting in a texturally divine dish. A creamy chimichurri, herbaceous and tart, tops the whole thing off for a stunning side dish to make
- [Mixed Herb Gremolata](https://ediblemichiana.ediblecommunities.com/recipe/recipes-mixed-herb-gremolata/) - Traditionally, gremolata is made of four kitchen staples: parsley, lemon, garlic and anchovy. It is always more than the sum of its parts, but in summer, when the herb garden is at full flourish, adding any and all other herbs makes this an even more surprising sauce. It lacks richness and so is best paired with meats, fatty fish, cheeses and roasted root vegetables. The anchovies add saltiness to the sauce, so add more salt only after mixing and tasting.
- [Sweet & Sour Stuffed Pork Tenderloin](https://ediblemichiana.ediblecommunities.com/recipe/sweet-and-sour-stuffed-pork-tenderloin/) - This tender and juicy stuffed pork tenderloin is packed full of dried fruit, pistachios and herbs and wrapped in salty prosciutto. The dried fruit infuses sweet and tart flavors into a basic cut of thinly pounded pork, resulting in a stunning dish. Feel free to swap out the dried fruits for your favorites, keeping a
- [Chocolate Pots de Crème with Orange Whipped Mascarpone](https://ediblemichiana.ediblecommunities.com/recipe/chocolate-pots-de-creme-with-orange-whipped-mascarpone/) - Luxurious yet simple, these adorable French “custard pots” are the perfect make ahead dessert. The texture falls somewhere between pudding and mousse, and they come in all sorts of flavors. This classic chocolate version is delightfully decadent, and the citrus-infused whipped mascarpone adds complexity. Garnishes are optional because these tiny sweet treats are delicious on
- [Peach Crisp](https://ediblemichiana.ediblecommunities.com/recipe/recipes-peach-crisp/) - A quick and easy old-fashioned summer dessert. The crunch of the topping is a nice contrast with cold ice cream and warm fruit.
- [Dried Fruit & Nut Loaf](https://ediblemichiana.ediblecommunities.com/recipe/dried-fruit-nut-loaf/) - Every part of the world has its own version of fruitcake, each with dried fruit as the star. In Italy, it’s panettone; in Germany, stollen. In some places, like the United Kingdom, it’s covered in marzipan. The version we have come to either loathe or love in the United States is soaked in alcohol for
- [Cuccidati (Italian Fig Cookies)](https://ediblemichiana.ediblecommunities.com/recipe/cuccidati/) - These Italian cookies, traditionally served at Christmas time, originated in Sicily and are stuffed with dried figs, nuts and citrus. Similar to the American Fig Newton, a sticky fig center is wrapped in pastry and baked until golden. However, this version is packed with more exciting flavors and textures, and the rainbow sprinkles are festive
- [Roasted and Marinated Red Peppers](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-and-marinated-red-peppers/) - Roasted and Marinated Red Peppers Sweet red Italian roasting peppersOlive oil, good qualityWine vinegarGarlic, crushed and choppedSalt Roast the peppers whole over a grill or in your oven’s broiler until the skin is slightly charred. Place them in a paper bag or a pan with a lid, as the steam will help loosen the skin. When they’ve
- [Blueberry Basil Fizz](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blueberry-basil-fizz/) - This drink is fruity, tart, herbal and ultimately refreshing—just right for the season.
- [Red Plum and Rye](https://ediblemichiana.ediblecommunities.com/recipe/recipes-red-plum-and-rye/) - A fresh, clean flavor profile that is subtle enough for summer but complex enough to be an end-of-the-day sipper. This is my kind of last call.
- [Jalapeño Mezcal Mule](https://ediblemichiana.ediblecommunities.com/recipe/recipes-jalape-o-mezcal-mule/) - “That sounds interesting. I’ll try it.” This is how people get hooked on this spicy cocktail. It’s hot, but the finish is soothing, which makes you want another sip.
- [Lazy Person’s Roast Turkey](https://ediblemichiana.ediblecommunities.com/recipe/recipes-lazy-person-s-roast-turkey/) - Adapted from a recipe by Adam Derstine, Blue Heron Farm (Millersburg, Indiana). Farmer Adam Derstine shared this recipe with us last year in our Edible Michiana newsletter. It was so good (and so simple—less than 10 minutes of prep time), that we had to reprint it this fall. You might just find that it is the easiest and most flavorful turkey you have ever made.
- [Black Walnut Baklava](https://ediblemichiana.ediblecommunities.com/recipe/recipes-black-walnut-baklava/) - Native black walnuts replace pistachios in this unusual and absolutely delicious baklava recipe developed by pastry chef Maura Kilpatrick at award-winning Oleana restaurant in Cambridge, Massachusetts. (Our staff at Edible Michiana declared it the best they’d ever eaten.)
- [The Glass Onion Shrub](https://ediblemichiana.ediblecommunities.com/recipe/recipes-glass-onion-shrub/) - The Glass Onion Shrub can be enjoyed on its own, mixed with soda water or as a base for cocktails like the Glass Onion. (It also makes an incredible dressing for mixed green salads!)
- [The Glass Onion Cocktail](https://ediblemichiana.ediblecommunities.com/recipe/recipes-glass-onion-cocktail/) - The Glass Onion Cocktail 2 ounces Journeyman Distillery’s Road’s End Rum1½ ounces Glass Onion Shrub *(see our separate recipe for this)½ ounce fresh lemon juiceFresh chopped green onion (garnish) Combine first three ingredients in a mixing glass. Add ice to shaker; shake ingredients for 10 seconds. Strain into a cocktail glass and garnish with fresh
- [Saag (Indian Creamed Greens)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-saag-indian-creamed-greens/) - This recipe makes about 6 cups or 12 (1/2 - cup) servings. I make a large batch of this because I always put half of it in the freezer for an easy meal later.
- [Dal with Cumin and Tomato Tadka](https://ediblemichiana.ediblecommunities.com/recipe/recipes-dal-cumin-and-tomato-tadka/) - A tadka is a spice combination heated in hot oil or ghee (clarified butter) to release its unique essences. A tadka is truly what makes the dish flavorful. A simple tadka creates a tasty and complex dish with little effort. The spices used are always freshly cooked and added to the dish within minutes of serving.
- [Tomato Carpaccio with Horseradish Ice](https://ediblemichiana.ediblecommunities.com/recipe/recipes-tomato-carpaccio-horseradish-ice/) - Tomato season in Michiana starts in July but can last well info the fall. Make the most of the harvest with this irresistable tomato dish that Amy Thielen describes as "summer meets winter." After you’ve eaten your fill of plain tomatoes, here’s a garnish that doesn’t obscure their purity.
- [Michele Lankford's Beer Float with Pumpkin Ice Cream and Cardamom Shortbread](https://ediblemichiana.ediblecommunities.com/recipe/recipes-michele-lankfords-beer-float-pumpkin-ice-cream-and-cardamom-shortbread/) - Root beer floats bring back all kinds of fond childhood memories. But why not try taking the float to a new level and make some memorable adult creations? All you need are two high-quality ingredients that you will join together to create spoonful after spoonful of cold, soothing goodness. As an added crunch, pair the float with cardamom shortbread.
- [Smoked Trout Gumbo and Grits](https://ediblemichiana.ediblecommunities.com/recipe/recipes-smoked-trout-gumbo-and-grits/) - This dish was inspired by ndiwo, a Malawian meat, fish or vegetable stew traditionally served with a smooth corn porridge called nsima. Diners tear off small pieces of nsima and use them to scoop up the stew.
- [Roasted Butternut Squash and Hazelnut Panzanella with Cinnamon Vinaigrette](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-butternut-squash-and-hazelnut-panzanella-cinnamon-vinaigrette/) - Recipe courtesy of Chef Brad Hindsley, Spire Farm to Fork (LaPorte, Indiana). Panzanella is a traditional Italian salad made with leftover bread. In this version, local chef Brad Hindsley offers a contemporary American take on this rustic salad with roasted butternut squash and a seasonal vinaigrette just right for the Thanksgiving table.
- [White Pork Ragù](https://ediblemichiana.ediblecommunities.com/recipe/recipes-white-pork-rag/) - Serve this rustic ragù over your favorite pasta.
- [Grandma Wilma's Blueberry Cobbler](https://ediblemichiana.ediblecommunities.com/recipe/recipes-grandma-wilmas-blueberry-cobbler/) - "We like it best warm from the oven, with milk on top."
- [Venison Medallions with Morel Sauce](https://ediblemichiana.ediblecommunities.com/recipe/recipes-venison-medallions-morel-sauce/) - Recipe adapted from Hunt, Gather, Cook by Hank Shaw. Used by permission of Rodale Books
- [Elderflower Syrup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-elderflower-syrup/) - Try this syrup in soda water or sparkling wine. Or use it in mixed drinks with gin, vodka or rye whiskey, lemon juice and other fruit juices or mixers!
- [Julia's Wine Jelly](https://ediblemichiana.ediblecommunities.com/recipe/recipes-julias-wine-jelly/) - I first discovered wine jelly at a Twelfth Night celebration in the home of my then soon-to-be husband’s family in Richmond, Virginia. A lovely assortment of traditional Virginian party foods made a celebratory spread on the heirloom dining table.
- [Grape Soda–Whiskey Cocktail](https://ediblemichiana.ediblecommunities.com/recipe/recipes-grape-soda-whiskey-cocktail/) - Get in touch with the Deep South while slowly sipping this refreshing cocktail on your front or back porch.
- [Savory Pear, Walnut and Gorgonzola Galette](https://ediblemichiana.ediblecommunities.com/recipe/recipes-savory-pear-walnut-and-gorgonzola-galette/) - Try this lovely tart with your Thanksgiving meal. It can be served alongside savory dishes or for dessert with a scoop of vanilla ice cream.
- [Maamoul Cookies](https://ediblemichiana.ediblecommunities.com/recipe/recipes-maamoul-cookies/) - You don’t need tabbeh (a beautifully carved wooden mold for making maamoul at home) to make maamoul, but the molds are traditionally used to give the cookies their distinctive shapes and ornate designs. Circular molds are traditionally used for date maamoul and oblong for nut maamoul. Some bakers shape maamoul by hand or use the tines of a fork or a metal pincher to decorate the cookies. Other bakers make a simple bar cookie variation on maamoul (maamoul madd) with a layer of filling between shortbread crusts
- [White Gazpacho with Cucumbers and Grapes](https://ediblemichiana.ediblecommunities.com/recipe/recipes-white-gazpacho-cucumbers-and-grapes/) - Here’s your secret weapon for a late-summer heat wave. It’s hard to explain how utterly refreshing this soup is, lemony and slightly spicy with a hint of sweetness for mystery. Is it really white? No—palest green. Is it really a gazpacho? Who knows and who cares? It’s delicious and easy to make.
- [Herb and Garlic-Rubbed Clay-Baked Turkey](https://ediblemichiana.ediblecommunities.com/recipe/recipes-herb-and-garlic-rubbed-clay-baked-turkey/) - Clay baking is common to a variety of cultures and historical time periods. It is currently popular in the clay community. The method results in wonderfully moist meat.
- [Chrysanthemum Greens with Sesame Dressing](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chrysanthemum-greens-sesame-dressing/) - Edible Chrysanthemum Greens with Sesame Dressing (Shungiku Goma-ae)
- [Rice with Turnip Greens (Nameshi)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-rice-turnip-greens-nameshi/) - Rice with Turnip Greens (Nameshi) 1½ cup short-grain white rice¼ teaspoon dashi granules or dried tuna flakes (bonito or katsuobushi)3 tablespoons sake6 ounces kokabu turnip greens½ teaspoon salt Prepare rice according to your usual method. Before cooking, add the dashi granules or tuna flakes and 1 tablespoon sake. Blanch the turnip greens. Squeeze them well
- [Beef and Shishito Stir-Fry with Miso Sauce](https://ediblemichiana.ediblecommunities.com/recipe/recipes-beef-and-shishito-stir-fry-miso-sauce/) - Beef and Shishito Stir-Fry with Miso Sauce 20–25 green shishito peppers12 ounces sirloin beef steaks2 tablespoons sugar2 tablespoons red miso2 tablespoons soy sauce2 tablespoons sesame oil2 small or 1 large white onion, sliced Cut the top (stem end) off the shishito peppers and cut them in half lengthwise. Remove the seeds and cut peppers lengthwise
- [Turnip and Carrot Salad (Kinpira)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-turnip-and-carrot-salad-kinpira/) - Turnip and Carrot Salad (Kinpira) 1 tablespoon vegetable oil4 ounces kokabu turnip skin, julienned4 ounces carrots, julienned¼ cup dash (reconstituted with water if using dashi granules)½ tablespoon sugar½ tablespoon mirin2 teaspoons soy sauce½ tablespoon sake Heat the vegetable oil over medium heat. Fry the turnip skin and the carrot. Add the dashi and cover the
- [Shrimp-Stuffed Kokabu Turnips](https://ediblemichiana.ediblecommunities.com/recipe/recipes-shrimp-stuffed-kokabu-turnips/) - Shrimp-Stuffed Kokabu Turnips 16 kokabu turnips5–6 ounces shrimp, raw, peeled, tails removed½ egg white½ teaspoon saltCornstarch½ cup dashi1 tablespoon mirin1 tablespoon sake1 tablespoon soy sauce Cut off the turnip greens and reserve for making Nameshi (rice with turnip greens). Peel the turnips and reserve the skin for making Kinpira (turnip and carrot salad). Slice across
- [Jambalaya](https://ediblemichiana.ediblecommunities.com/recipe/recipes-jambalaya/) - There are many variations on jambalaya. Our version is adapted from a recipe originally published in a 1970s Junior League cookbook in New Orleans.
- [After-School Guacamole](https://ediblemichiana.ediblecommunities.com/recipe/recipes-after-school-guacamole/) - This is our favorite snack and my older kids can make it themselves. It’s super healthy and filling enough to get them through soccer practice, music lessons or whatever else we’re rushing to after school. I often pack it for school lunches with tortilla chips because it’s just as fast as making a sandwich.
- [Declan’s Chili (Three-Bean Vegetarian Chili)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-declan-s-chili-three-bean-vegetarian-chili/) - When he turned 1, my son Declan refused to eat dinner. At all. For a year. (Thankfully, he still ate breakfast and lunch.) Shortly after Declan turned 2, I made this chili and he gobbled it up. After I fell out of my chair in shock and gratitude, I named it after him. I usually make the chili on my own and have the kids assemble the toppings in brightly colored bowls.
- [Web Exclusive: Irresistable Sweet Potato Biscuits](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-irresistable-sweet-potato-biscuits/) - Jillian Speece of The Bergamot sings the praises of her recipe-rolodex's "crown jewel."
- [Couscous and Mint Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-couscous-and-mint-salad/) - A bright spring salad with asparagus, radishes, lemon, and mint
- [Mint and Cilantro Chutney](https://ediblemichiana.ediblecommunities.com/recipe/recipes-mint-and-cilantro-chutney/) - This fresh chutney works well with a hearty fish like swordfish or cobia. You can also toss it with grilled shrimp or serve it over the Couscous and Mint salad. Look for the first local tomatoes at your farmers market in mid to late May.
- [Mr. E’s Conch Fritters](https://ediblemichiana.ediblecommunities.com/recipe/recipes-mr-e-s-conch-fritters/) - "Toward the end of my stay I kept asking for his conch fritter recipe. The last Sunday I worked with Mr. Eric, he put a pen and paper on the prep table and said: “write.” As he made the fritters, I wrote everything down. Mr. Eric’s fritters are still on the menu at Noa Noa, the casual-dining restaurant that I started here in Warsaw in 2000." – Scott Woods
- [Chiles Stuffed with Fresh Cheese, Fruit and Nuts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chiles-stuffed-fresh-cheese-fruit-and-nuts/) - Chiles rellenos (stuffed chiles) are a traditional Mexican dish often served at weddings, birthdays or holidays. Apples and pears, so abundant in Michiana in the fall, are used in the sauce that is poured over the chiles.
- [Chilaquiles Rojos](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chilaquiles-rojos/) - Chilaquiles aren’t the quickest of recipes, but that is what makes them so incredibly delectable. There are so many different ways to prepare them and serve them, but the main ingredient will always be tortillas.
- [Web Exclusive: Huevos con Tostaditas](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-huevos-con-tostaditas/) - A delicious alternative to Chilaquiles Rojos, Huevos con Tostadas (eggs with fried tortillas) are another great way to start your day!
- [Web exclusive: Agua de Tamarindo](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-agua-de-tamarindo/) - Tamarind Pods are a legume that grow on the Tamarind tree. Inside this pod-like fruit are a number of large seeds and a sticky, tart pulp. Tamarind pods are readily found in bulk at Mexican markets or at organic grocery stores. Do not let the tamarind pods intimidate you from making this recipe. This delicious agua fresca will become an instant crowd favorite!
- [Coconut Almond Horchata](https://ediblemichiana.ediblecommunities.com/recipe/recipes-coconut-almond-horchata/) - Horchata can be made with rice, almonds or oatmeal. Almost all horchata recipes call for cinnamon. I prefer to use cinnamon sticks versus the powder because the flavor tends to be stronger and there is no powder floating on the drink once it is served.
- [Lavender Limonada](https://ediblemichiana.ediblecommunities.com/recipe/recipes-lavender-limonada/) - In Mexico, lemons are rarely available for purchase at the fruit stands. There is always an abundance of limes, though. We don’t make lemonade at my house, we make limeade!
- [Ponche de Frutas](https://ediblemichiana.ediblecommunities.com/recipe/recipes-ponche-de-frutas/) - Warm fruit punch complements Las Posadas festivities
- [Costa Rican Cabbage 
and Olive Oil Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-costa-rican-cabbage-salad/) - This recipe is a nice way to enjoy a zingy fresh dish in the winter and would pair well with grilled or roasted meats or with rice and beans.
- [Basted Fried Chicken](https://ediblemichiana.ediblecommunities.com/recipe/recipes-basted-fried-chicken/) - Try making this recipe along with French Curry Butternut Soup, pulling the chicken from the bone and placing it in the soup. Check out cooking tips and techniques from Chef Alain Helfrich.
- [French Curry Butternut Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-french-curry-butternut-soup/) - Try making this recipe along with basted fried chicken, pulling the chicken from the bone and placing it in this soup. Check out cooking tips and techniques from Chef Alain Helfrich.
- [Sesame Seed Pecan Shrimp with Kewpie Citrus Mayonnaise](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sesame-seed-pecan-shrimp-kewpie-citrus-mayonnaise/) - Start this recipe the night before by preparing the shrimp brine. This Japanese-style sauce is notable for its prominent egg flavor. Unlike traditional mayonnaise that is made with whole eggs, Kewpie mayonnaise is made with just the egg yolks.
- [Lavender Caramel Sauce](https://ediblemichiana.ediblecommunities.com/recipe/recipes-lavender-caramel-sauce/) - Drizzle over your favorite dessert, coffee or tea.
- [“Real” Old-Fashioned](https://ediblemichiana.ediblecommunities.com/recipe/recipes-real-old-fashioned/) - “Real” Old-Fashioned Orange peel2-3 dashes Angostura bitters 1 teaspoon (or less) simple syrup 1½ ounces decent (not top shelf) rye whiskey Ice 2 ounces club soda In a medium rocks glass (9-ounce capacity), add a twist of orange peel, bitters and simple syrup (enough to just cover the orange peel). With a muddler, gently press
- [“Original” Alexander](https://ediblemichiana.ediblecommunities.com/recipe/recipes-original-alexander/) - “Original” Alexander 1 ounce crème de cacao 1½ ounces gin 1 ounce cream Ground nutmeg Fill a shaker with ice. Add the crème de cacao, gin and cream. Shake and strain into a cocktail glass. Sprinkle with nutmeg.
- [Sazerac](https://ediblemichiana.ediblecommunities.com/recipe/recipes-classic-sazerac-recipe/) - Sazerac 1 teaspoon absinthe 1½ ounces Cognac or rye 3–4 dashes Peychaud’s bitters Lemon twist Rinse a cocktail glass with absinthe (swirl it around some so the absinthe coats it). Fill shaker with ice, add remaining ingredients except lemon, then shake. Strain into the rinsed glass. Garnish with a lemon twist.
- [Fried Brussels Sprouts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-fried-brussels-sprouts/) - Jason Traycoff offers this simple and delicious recipe as a staple on his menu at Westmain Kitchen. He goes through 35 to 40 pounds of Brussels sprouts per week. Traycoff says the extra surface area you get from shredding the Brussels sprouts allows for more caramelization. These are so delicious and easy to make!
- [Italian-ish Beef Stew](https://ediblemichiana.ediblecommunities.com/recipe/recipes-italianish-beef-stew/) - Except for the salt, it’s possible to make this with entirely local ingredients (that’s why I chose butter rather than olive oil). Serve with pasta or polenta, grated cheese and a crisp, vinegary salad. Try the organic, handmade canestrini from West Michigan Pasta and Provisions in Kalamazoo (they ship), the stone-ground polenta from Shady Side Farms in Holland, and the Vandalia cheese from Windshadow Farm in Bangor.
- [Horseradish Parsnip Mash](https://ediblemichiana.ediblecommunities.com/recipe/recipes-horseradish-parsnip-mash/) - This creamy mash is a flavorful side dish, perfect as a replacement for standard potatoes. Serve this on a cool spring evening with a roasted pork loin, a beef stew, or over a bed of sautéed kale, spinach and garlic.
- [Foragers Frittata](https://ediblemichiana.ediblecommunities.com/recipe/recipes-foragers-frittata/) - Showcase your spring foraging in this delicious dish. This frittata is also a great blank slate for any season. In summer, add tomatoes and fresh herbs; in fall, roasted potatoes and slow-cooked onions; and in winter, roasted sweet potatoes and goat cheese. This is nice served warm or at room temperature. Read How to Eat Local and Organic on a Budget and try other budget-friendly recipes: Rhubarb Porridge and Horseradish Parsnip Mash.
- [Rhubarb Porridge](https://ediblemichiana.ediblecommunities.com/recipe/recipes-rhubarb-porridge/) - This unique breakfast combination will add a bright spot to your morning routine. The tart rhubarb is a great addition to a bowl of oatmeal or over a dish of vanilla ice cream. (Read How to Eat Local and Organic on a Budget and try other budget-friendly recipes: Foragers Frittata and Horseradish Parsnip Mash.)
- [Curried Lentils with Cauliflower Steaks](https://ediblemichiana.ediblecommunities.com/recipe/recipes-curried-lentils-cauliflower-steaks/) - Curried Lentils with Cauliflower Steaks 1 head cauliflower, cut into ½-inch slicesOlive oil for brushing, plus 2 tablespoons ½ teaspoon onion powder½ teaspoon garlic powder½ teaspoon paprika½ teaspoon Italian seasoning½ teaspoon black pepper1 teaspoon salt¼ teaspoon crushed red pepper1 cup green lentils4 cups vegetable broth, divided½ sweet onion, diced2 cloves garlic, minced¼ cup white wine
- [Winter Spinach “Noodles” in Chestnut Cream with Pea Shoots and Butternut Lardons](https://ediblemichiana.ediblecommunities.com/recipe/recipes-spinach-noodles-chestnut-cream/) - Winter Spinach “Noodles” in Chestnut Cream with Pea Shoots and Butternut Lardons Chestnut Cream1 pound fresh chestnuts ½ cup raw shelled sunflower seeds 1½–2 cups water, enough to blend nuts and seeds1 garlic clove2 tablespoons sherry vinegar or apple cider vinegar1 teaspoon smoked saltPinch of nutmegPinch of ground white pepperButternut Squash “Lardon” and Spinach “Noodles”1
- [Lemon Mint Ice Cream](https://ediblemichiana.ediblecommunities.com/recipe/recipes-lemon-mint-ice-cream/) - Lemon Mint Ice Cream Ingredients: 1⁄2 cup mint leaves, minced 1⁄2 cup sugar, plus 2 teaspoons 2 cups cream 1 cup whole milk 1⁄2 teaspoon lemon zest Pinch of sea salt 1⁄2 cup fresh lemon juice Wash mint and remove leaves from stems. Chop mint leaves on a cutting board with the 2 teaspoons of
- [Roasted Rhubarb Pavlova](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-rhubarb-pavlova/) - This recipe makes a delicious and showy dessert that is a fun addition to any spring meal. This decadent dessert can come together much more easily than you might imagine. The roasted rhubarb and whipped cream can be made a day ahead and making the meringue is as easy as whipping egg whites with sugar. See the hints below for Pavlova success.
- [Dandelion Greens in Cream with Bacon](https://ediblemichiana.ediblecommunities.com/recipe/recipes-dandelion-greens-cream-bacon/) - This dish pairs well with simple roast chicken and some crusty bread.
- [Green Tomato Cream Pie](https://ediblemichiana.ediblecommunities.com/recipe/recipes-green-tomato-cream-pie/) - This recipe was inspired by my grandmother’s apple cream pie. It is a fun way to use those early or late-season green tomatoes. Guests will have a hard time guessing your main ingredient but will love the result.
- [Heirloom Tomatoes with Goat Cheese and Herbs](https://ediblemichiana.ediblecommunities.com/recipe/recipes-heirloom-tomatoes-goat-cheese-and-herbs/) - Heirloom Tomatoes with Goat Cheese and Herbs 1 pound heirloom tomatoes, sliced2/3 cup soft goat cheese1/2– 2/3 cup heavy cream3 tablespoons fresh mint, chopped3 tablespoons fresh basil, chopped2 tablespoons pecans, toasted and choppedOlive oilSalt and pepper Arrange the tomatoes on a platter. Blend the goat cheese and cream to desired thickness. Place about 1 tablespoon
- [Chestnut Purée (Crème de Marrons)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chestnut-pur-e-cr-me-de-marrons/) - Our editor, Maya Parson, enjoyed this wonderful treat during her travels this summer in France. This is a traditional regional food that celebrates the nutty sweetness of the chestnut. Enjoy our version on a slice of bread with butter or in a breakfast crepe.
- [Candied Citrus Peel](https://ediblemichiana.ediblecommunities.com/recipe/recipes-candied-citrus-peel/) - Use any leftovers to dip in chocolate or include them on a dessert plate.
- [Decadent Chocolate Truffles](https://ediblemichiana.ediblecommunities.com/recipe/recipes-decadent-chocolate-truffles/) - Once you’ve tried the cocoa powder and fleur de sel toppings below, feel free to experiment with whatever you like. Cayenne, ginger, lavender, nuts and cinnamon have all gotten rave reviews at our house.
- [Sienese Panforte](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sienese-panforte/) - I wanted to re-create this delectable treat ever since eating it in Siena, Italy, 10 years ago. This spiced sweet is somewhere between a candy and a cake. If you have a fruitcake recipe, this may replace it for all time.
- [Goat Milk Caramels with Sea Salt](https://ediblemichiana.ediblecommunities.com/recipe/recipes-goat-milk-caramels-sea-salt/) - This summer I tasted a caramel that used goat milk instead of regular cream. I decided to try my grandmother’s recipe with this twist to it. The result is just savory enough to cut the sweetness of the caramel. This recipe will leave you reaching into the fridge for “just one more.”
- [Kentucky Derby Pie](https://ediblemichiana.ediblecommunities.com/recipe/recipes-kentucky-derby-pie/) - Kentucky Derby Pie 1 cup light brown sugar1⁄4 cup flour2 eggs (beaten)1 teaspoon pure vanilla extract and/or 3 tablespoons bourbon½ cup melted butter (1 stick)1 cup English walnuts or ¾ cup English and ¼ cup black walnuts1 cup chocolate chips1 unbaked pie crustGanache½ cup chopped semisweet chocolate (or chips)½ cup heavy cream THE PIE Preheat
- [Spiced Candied Walnuts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-spiced-candied-walnuts/) - These spiced, candied walnuts make the whole house smell incredible.
- [Baked Cranberries with Cider and Ginger](https://ediblemichiana.ediblecommunities.com/recipe/recipes-baked-cranberries-cider-and-ginger/) - This is a savory, tart change from traditional cranberry sauce. Add more maple syrup if you prefer a sweeter sauce. It keeps well in the refrigerator and can be made the day before the big celebration.
- [Hot Pepper Vinegar](https://ediblemichiana.ediblecommunities.com/recipe/recipes-hot-pepper-vinegar/) - The pepper vinegar will keep for a long time in the fridge, but you may find yourself reaching for it to put on everything from eggs to grilled meat - see recipe for Sauteed Collard Greens with Hot Pepper Vinegar.
- [Southeast Asian–Style Pawpaw Shake](https://ediblemichiana.ediblecommunities.com/recipe/recipes-southeast-asian-style-pawpaw-shake/) - Throughout parts of Southeast Asia, avocado shakes are a refreshing way to beat the heat. Like avocados, pawpaws have a smooth creaminess. Bring home a few this fall to use in a simple shake or to eat fresh out of the skin.
- [Cornmeal Elderflower Cookies (gluten-free)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cornmeal-elderflower-cookies-gluten-free/) - Cornmeal Elderflower Cookies (gluten-free) ¾ cup powdered sugar ⅓ cup coconut oil1 egg1 cup cornmeal¼ cup brown rice flour1 pinch salt¼ cup fresh or dried elderflowers Preheat oven to 350°. Cream the powdered sugar and coconut oil. Add the egg and mix again until the mixture is buttery yellow and like pudding. Add the cornmeal,
- [Raspberry Buckle](https://ediblemichiana.ediblecommunities.com/recipe/recipes-raspberry-buckle/) - How did it get its name? So good you need to loosen your belt buckle after eating? Or is it the way the topping buckles as it bakes?
- [Gooseberry Fool](https://ediblemichiana.ediblecommunities.com/recipe/recipes-gooseberry-fool/) - The Brits seem to love a good gooseberry. Any glance through the cookbook of a British chef will often reveal at least one recipe for gooseberries. This traditional dessert shows up many places. The simplicity of its preparation and service highlights the unique sweet/sour combination present in this delightful fruit.
- [Gooseberry Lime Granita](https://ediblemichiana.ediblecommunities.com/recipe/recipes-gooseberry-lime-granita/) - Granita is originally from Sicily and has the consistency of a sorbet. This is a fun recipe to try that doesn’t involve an ice cream maker. Kids will enjoy helping scrape the dessert with a fork and watching the dessert freeze to a nice consistency.
- [Mint Syrup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-mint-syrup/) - Use it for a mint spritzer, julep, or mojito!
- [Fig Shortcake Topping with Crème Fraîche](https://ediblemichiana.ediblecommunities.com/recipe/recipes-fig-shortcake-topping-cr-me-fra-che/) - Each summer we celebrate the arrival of strawberries by making shortcake. Why not do the same with fall figs? Make a batch of your favorite shortcake, then serve this as a brunch treat or for a special dessert.
- [Grilled Fig Salad with Fresh Mozzarella and Balsamic Glaze](https://ediblemichiana.ediblecommunities.com/recipe/recipes-grilled-fig-salad-fresh-mozzarella-and-balsamic-glaze/) - Wrap each fig with ½ slice prosciutto; secure with a toothpick. Push a rosemary stalk through each one. Place on a 200° grill for 5–15 minutes, until they are warmed through.
- [Roast Chicken with Apricots and Cider](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roast-chicken-apricots-and-cider/) - Roast Chicken with Apricots and Cider 1 (3½–4 pound) whole chicken¼ cup kosher or sea salt20 dried apricots (about 1 cup)¾ cup cider1 cup thinly sliced red onion½ cup raw hazelnuts3 whole allspice2 tablespoons melted butter2 tablespoons olive oil Wash and dry the chicken. Cover completely with the salt and place breast-side up in the
- [Roast Chicken with Spices and Sambal](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roast-chicken-spices-and-sambal/) - Roast Chicken with Spices and Sambal 1 (3½–4 pound) whole chicken⅓ cup ginger, fresh, sliced3 cloves garlic2 red chilies, fresh2 teaspoons coriander, ground1 teaspoon turmeric2 tablespoons lemongrass, fresh1½ teaspoons salt½ teaspoon lime zest1 tablespoon lime juice1 tablespoon brown sugar¼ teaspoon cayenne1 tablespoon grapeseed oil3 tablespoons coconut oil2 kaffir lime leaves (optional)Sambal3 tablespoons lime juice, fresh½
- [Roast Chicken with Clementine, Fennel and Tarragon](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roast-chicken-clementine-fennel-and-tarragon/) - Roast Chicken with Clementine, Fennel and Tarragon 1 (3½–4 pound) whole chicken¼ cup sea or kosher salt1 head fennel, thinly sliced1 carrot, thinly sliced1 parsnip, thinly sliced1 tablespoon fresh tarragon4 tablespoons butter, melted2 tablespoons Sambuca or grappa1 clementine, thinly sliced Wash and dry the chicken. Cover with the salt and leave uncovered in the refrigerator
- [Roast Chicken with Spice Rub](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roast-chicken-spice-rub/) - Roast Chicken with Spice Rub 1 (3½–4 pound) chicken1 teaspoon garlic powder1 tablespoon paprika (mild)½ teaspoon chili powder1 teaspoon cumin1 teaspoon oregano, dried½ teaspoon black pepper, ground1 tablespoon brown sugar½ teaspoon mustard, ground1 teaspoon onion powder1 tablespoon saltOlive oil Wash and dry the chicken and place in a medium-size roasting pan. Mix the spice mixture
- [Classic Roast Chicken](https://ediblemichiana.ediblecommunities.com/recipe/recipes-classic-roast-chicken/) - Classic Roast Chicken 1 (3½–4 pound) chicken¼ cup kosher salt4–5 garlic cloves½ lemon3 stalks tarragon3 stalks thyme½–¾ cup white wine4 tablespoons butter, melted On a large plate, place the chicken and dump the salt all over the bird. Using your hands, try to get as much salt to stick to the flesh and skin as
- [Yogurt Mint Dressing](https://ediblemichiana.ediblecommunities.com/recipe/recipes-yogurt-mint-dressing/) - Yogurt Mint Dressing ½ cup yogurt1 tablespoon lime juice2 tablespoons mayonnaise1 teaspoon sugar3 tablespoons fresh mint, finely minced Whisk all ingredients together. Salad suggestions: Black pepper Grilled halloumi cheese Kale Pistachios Salad greens
- [Salsa Borracha Salad Dressing](https://ediblemichiana.ediblecommunities.com/recipe/recipes-salsa-borracha-salad-dressing/) - This dressing was inspired by the Guinness Dressing at Constant Spring in Goshen, Indiana.
- [Gado Gado Salad Dressing](https://ediblemichiana.ediblecommunities.com/recipe/recipes-gado-gado-salad-dressing/) - Gado Gado Salad Dressing ½ teaspoon soy sauce1 tablespoon lime juice2 tablespoons peanut butter1 tablespoons brown sugar⅓ cup coconut milk1 clove garlic, crushed1 teaspoon fresh ginger, grated1½ teaspoons lemongrass, finely chopped¼–½ teaspoon red chili flakes Process all ingredients in a food processor or blender. Salad suggestions: Apples, thinly sliced Chinese cabbage or bok choy Cilantro
- [Sesame Dressing](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sesame-dressing-0/) - Sesame Dressing Related Stories & Recipes Black olives Pistachios Red onion Salad greens Sautéed pita White cannellini beans
- [Miso and Ginger Salad Dressing](https://ediblemichiana.ediblecommunities.com/recipe/recipes-miso-and-ginger-salad-dressing/) - Miso and Ginger Salad Dressing 1 tablespoon brown miso paste1 teaspoon fresh ginger, grated2 tablespoons rice wine vinegar½ cup grapeseed oil Whisk all ingredients together. Salad suggestions: Arugula or mizuna Black sesame seeds Green onions
- [Green Goddess Salad Dressing](https://ediblemichiana.ediblecommunities.com/recipe/recipes-green-goddess-salad-dressing/) - Green Goddess Salad Dressing ¾ cup sour cream or plain yogurt¼ cup mayonnaise1 garlic clove, crushed¼ cup chives¼ cup Italian parsley1 tablespoon tarragon1 tablespoon dill1 tablespoon Champagne vinegar½ teaspoon salt1 teaspoon brown sugar Process all ingredients in a food processor or whisk together. Toss with the greens. Salad suggestions: Kale Salad greens Walnuts
- [Homemade Bacon](https://ediblemichiana.ediblecommunities.com/recipe/recipes-homemade-bacon/) - These days, you can find almost anything bacon flavored—candy, frosting, even toothpaste. Why not take bacon back to its roots and make … actual bacon? Bacon will keep one to two weeks in your fridge and six months in the freezer, but we are betting that most of it will be enjoyed a few hours out of the smoker. We included two options for herbs or spices. Once you’ve made it a couple of times, experiment with your own favorites.
- [Maple Vinaigrette–Dressed Spinach Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-maple-vinaigrette-dressed-spinach-salad/) - A hearty brunch when served over fried eggs with Duck Fat Roasted Potatoes, Spiced Maple Roasted Carrots and Maple and Brown Sugar Roasted Bacon.
- [Spiced Maple Roasted Carrots](https://ediblemichiana.ediblecommunities.com/recipe/recipes-spiced-maple-roasted-carrots/) - Spiced Maple Roasted Carrots 6 medium-size carrots (about 1 pound), peeled and sliced lengthwise into 3- to 4-inch sticks¼ teaspoon cumin seeds¼ teaspoon coriander, ground¼ teaspoon cinnamon, ground1 teaspoon salt2 tablespoons olive oil2 tablespoons maple syrup2 teaspoons lemon juice Preheat oven to 425°. Place the carrots, cumin seeds, coriander, cinnamon, salt, olive oil and maple
- [Maple and Brown Sugar Roasted Bacon](https://ediblemichiana.ediblecommunities.com/recipe/recipes-maple-and-brown-sugar-roasted-bacon/) - Anyone who loves maple syrup will tell you that one taste of the real stuff will wean you of “maple flavored” syrups forever.
- [Duck Fat Roasted Potatoes](https://ediblemichiana.ediblecommunities.com/recipe/recipes-duck-fat-roasted-potatoes/) - Duck Fat Roasted Potatoes 2–2¼ pounds potatoes, washed and cubed2 tablespoons duck fat, room temperature2 teaspoons salt Preheat oven to 425°. Place the potatoes in a large saucepan of water. Bring to a boil and cook for about 10–12 minutes, until they are fork tender but still have a bit of a bite to them.
- [Whiskey Custard](https://ediblemichiana.ediblecommunities.com/recipe/recipes-whiskey-custard/) - Use this custard to fill donuts or layer cakes, or simply eat it by the spoonful after it comes off of the stovetop. (I have tried all three and highly recommend each option.)
- [Raised Maple Donuts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-raised-maple-donuts/) - These decadent brunch treats feature a whiskey custard and can be served up for dessert any time of the day. See Maple Syrup Brunch for Six for full menu. 
- [Maple Milk with Bourbon](https://ediblemichiana.ediblecommunities.com/recipe/recipes-maple-milk-bourbon/) - A brunch or after-dinner treat on cool spring days when it feels like winter has returned.
- [Chestnut Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chestnut-soup/) - This warming soup is popular in the chestnut-growing regions of France. Enjoy it freshly made on a cool winter evening, or freeze it for a quick dinner during the week.
- [Roasted Garlic Cassoulet](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-garlic-cassoulet/) - While in Spain many years ago I had several rustic dishes that highlighted beans cooked slowly with garlic and salty meat. This dish comes together quickly and is reminiscent of some of these Spanish-style dishes. Serve this with a fresh green salad and some great bread for a mid-winter lunch.
- [Roasted Garlic Toasts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-garlic-toasts/) - This dish comes together quickly and is perfect as an appetizer or with a main course of salad or soup. Feel free to substitute other vegetables for the peppers, such as roasted beets, eggplant or sautéed greens.
- [Kohlrabi Som Tum: Thai with a Michiana twist](https://ediblemichiana.ediblecommunities.com/recipe/recipes-kohlrabi-som-tum-thai-michiana-twist/) - Enjoy this dish in the traditional way with sticky rice and Thai barbecue chicken. We dare you not to drink up the leftover sauce at the bottom of the bowl. It’s so good!
- [Flourless Chocolate Beet Cake](https://ediblemichiana.ediblecommunities.com/recipe/recipes-flourless-chocolate-beet-cake/) - I love desserts that take just a few ingredients from the pantry and farmers market to make an easy, sophisticated treat. This dense, moist cake plays well with the earthiness of raw beets. Serve this cake as an after-dinner dessert or with afternoon coffee or tea.
- [Roasted Beet, Caramelized Onion and Goat Cheese Pizza](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-beet-caramelized-onion-and-goat-cheese-pizza/) - This savory pie adds a new twist to homemade pizza night. Use a pizza stone or oiled baking sheet as the cooking base. Roast the beets (roots and a bit of stem still attached) wrapped in foil with several good pinches of salt in a 400° oven for 1 to 1½ hours, until they are tender enough to be pricked with a fork. Extra roasted beets keep well in the fridge and are wonderful on salad or in soup.
- [Raw Beet and Fennel Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-raw-beet-and-fennel-salad/) - This salad is a nice raw alternative to roasted beets. Putting the beets in separate bowls may feel a bit fussy, but the result will be a much nicer-looking salad.
- [Currant Preserves and Rosemary Sauce for Grilled Steak](https://ediblemichiana.ediblecommunities.com/recipe/recipes-currant-preserves-and-rosemary-sauce-grilled-steak/) - This quick sauce is perfect for midsummer barbecues. Feel free to use currant preserves or cook down fresh currants instead. Substitute the beef with chicken thighs, duck breast or venison.
- [Red Currant Wine](https://ediblemichiana.ediblecommunities.com/recipe/recipes-red-currant-wine/) - As a birthday gift a few years ago, my dad got me a 100-year-old cookbook with recipes from the White House. As I glanced through the brittle pages, I came across a whole section on old-fashioned fruit wines. These aren’t wines in the way that we understand winemaking, but instead consist of fresh fruit that has been crushed and soaked in spirits for several weeks and then finished with a bit of sugar. Our version uses fresh currants, bourbon, spices and brown sugar to create a drink that is tasty chilled and sipped. At my house this comes out on hot summer days or around Christmastime with a plate of cheese and pickles. Try making this with black currants as well.
- [Radish Toasts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-radish-toasts/) - A traditional French recipe that relies on quality butter and good bread. A great appetizer or early spring lunch with some cheese and a good glass of wine.
- [Radish Pickles](https://ediblemichiana.ediblecommunities.com/recipe/recipes-radish-pickles/) - This recipe is adapted from a Japanese Farm Food turnip recipe. This simple preparation for radishes makes a wonderful side for rice and meat dishes.
- [Web Exclusive: Roasted Radishes with Pink Peppercorns](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-roasted-radishes-pink-peppercorns/) - Celebrate the arrival of Spring with this simple and healthy comfort food.
- [Creamed Onion Tart](https://ediblemichiana.ediblecommunities.com/recipe/recipes-creamed-onion-tart/) - This traditional French-style tart can be served any time of day. It’s perfect for brunch or a light supper. Serve as a side dish to roasted meats and potatoes.
- [Pickled Onions](https://ediblemichiana.ediblecommunities.com/recipe/recipes-pickled-onions/) - Use these quick pickled onions on grilled cheese sandwiches, in a midwinter salad or on a platter with preserved meats and cheeses.
- [Kohlrabi Braised with Leeks](https://ediblemichiana.ediblecommunities.com/recipe/recipes-kohlrabi-braised-leeks/) - Kohlrabi Braised with Leeks 3 large kohlrabi, peeled, sliced thin 1 leek, sliced thin, washed, drained 5 sprigs thyme 4 tablespoons butter 1½ teaspoons salt ½ cup Asiago or Parmesan cheese Place the kohlrabi and leeks in a pan on the stove and fill with water until of the vegetables are covered. Put the thyme,
- [Kohlrabi Pickle](https://ediblemichiana.ediblecommunities.com/recipe/recipes-kohlrabi-pickle/) - Serve over grilled meat, on tacos or alongside a Southeast Asian curry dish.
- [Kohlrabi and Dill Slaw](https://ediblemichiana.ediblecommunities.com/recipe/recipes-kohlrabi-and-dill-slaw/) - Kohlrabi and Dill Slaw 3 cups grated kohlrabi ½ cup diced red onion 1 tablespoon chopped fresh dill 4 tablespoons milk4 tablespoons mayonnaise 2 tablespoons sugar 2 tablespoons apple cider vinegar 1½ teaspoons salt Serves 3–4 Mix the kohlrabi, onion and dill in a medium bowl. In a separate bowl, put the milk, mayonnaise, sugar,
- [Strawberry Salad with Roasted Beets and Basil](https://ediblemichiana.ediblecommunities.com/recipe/recipes-strawberry-salad-roasted-beets-and-basil/) - Eat this refreshing savory summer salad as a side or add a protein (such as pork, chicken or tofu) to make it a main course.
- [Strawberries and Currants in Wine](https://ediblemichiana.ediblecommunities.com/recipe/recipes-strawberries-and-currants-wine/) - Try this traditional French preparation to enhance a less-than-stellar wine. Serve as a nice dessert to finish an outdoor summer meal.
- [Lemon Celebration Cake with Strawberries](https://ediblemichiana.ediblecommunities.com/recipe/recipes-lemon-celebration-cake-strawberries/) - This cake is perfect for a special summer occasion when strawberries are at their peak. You can also serve it on its own or with your favorite chocolate frosting.
- [Green Onion Pancakes](https://ediblemichiana.ediblecommunities.com/recipe/recipes-green-onion-pancakes/) - These pancakes are a popular offering from street vendors in China. They are made while you wait and are best eaten warm. Enjoy with a fried egg for a savory breakfast treat.
- [Squash Gratin](https://ediblemichiana.ediblecommunities.com/recipe/recipes-squash-gratin/) - A wonderful mix of sweet and savory, this dish will warm up the coldest winter night.
- [Chocolate Chunk Cookies](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chocolate-chunk-cookies/) - These cookies are reminiscent of a good cup of Mexican-style hot chocolate. Feel free to add more cayenne pepper (or leave it out altogether). Every chocolate lover will enjoy dipping these chocolate chunk cookies in a glass of milk while they are still warm. We love them straight out of the freezer as well.
- [Molasses Ginger Cookies (gluten-free)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-molasses-ginger-cookies-gluten-free/) - These cookies are for anyone who loves molasses and is looking for a great cookie to bake this holiday season. Testers had to be convinced that they were gluten-free! Turbinado sugar adds extra crunch, but isn’t necessary if you don’t have some on hand. Try some buttercream in the middle of two for an irresistible sandwich cookie. Bet you can’t eat just one!
- [Roasted Squash Salad with Winter Vegetables](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-squash-salad-winter-vegetables/) - This colorful salad will brighten up any midwinter meal. You can substitute any mild-flavored local grain or bean in place of the cannellini beans. Serve the salad while the roasted vegetables are still warm or allow them to come to room temperature.
- [Web Exclusive: Slow Cooker Chicken and Beef Stock](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-slow-cooker-chicken-and-beef-stock/) - ’Tis the season—for warm stews and soups! Homemade stock can make a simple soup taste phenomenal, but often takes hours of stovetop cooking to complete. The recipes that follow are a simple way to get great homemade flavor with minimal effort using your slow cooker.
- [Blueberry Pie with Maple Mascarpone](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blueberry-pie-maple-mascarpone/) - A delightfully rich way to enjoy a favorite summer fruit.
- [Blueberry Lavender Preserves](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blueberry-lavender-preserves/) - These preserves are wonderful as an accompaniment to your favorite bread or as a topping for pound cake.
- [Salad with Blueberries, Nasturtiums, Kohlrabi, and Lemon Vinaigrette](https://ediblemichiana.ediblecommunities.com/recipe/recipes-salad-blueberries-nasturtiums-kohlrabi-and-lemon-vinaigrette/) - This salad showcases the beautiful colors of midsummer eating. Enjoy the sweet, sour, crunchy mix of these ingredients for an appetizer or as a side dish.
- [Honey Beef Stir-Fry](https://ediblemichiana.ediblecommunities.com/recipe/recipes-honey-beef-stir-fry/) - This simple stir-fry comes together quickly and can be served with your favorite vegetables added. Substitute seitan (wheat gluten) for the steak to make it vegetarian.
- [Honey Rum Pound Cake](https://ediblemichiana.ediblecommunities.com/recipe/recipes-honey-rum-pound-cake/) - Honey Rum Pound Cake Glaze¼ cup dark rum¼ cup honey CAKE1 cup butter, room temperature¼ cup brown sugar, packed¾ cup honey¼ cup dark rum4 eggs, room temperature1 teaspoon vanilla1¾ cups flour3 teaspoons baking powder½ teaspoon salt1 teaspoon ground cinnamon½ teaspoon ground nutmeg¼ teaspoon ground allspice¼ teaspoon ground gingerPowdered sugar Serves 10–12 Butter and flour a
- [Sweet Potato Muffins](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sweet-potato-muffins/) - These warming muffins are a great way to use leftover roasted sweet potatoes from last night’s dinner. The sweet potatoes keep the muffins moist and just sweet enough to pair perfectly with your morning coffee or to be a yummy mid-afternoon snack.
- [Sweet Potato Leek Gratin](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sweet-potato-leek-gratin/) - This side dish makes the whole house smell good while it is in the oven, and it will taste even better when you serve it at one of your celebratory gatherings this winter. It also makes a wonderful simple supper paired with a green salad on a night when you don’t feel like doing a lot of prep or cleanup.
- [Roasted Sweet Potato Platter](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-sweet-potato-platter/) - This hearty dish is great for a main meal or as a fun side for a potluck. Tasty served warm or at room temperature.
- [Brussels Sprout Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-brussels-sprout-salad/) - This is a great alternative to coleslaw. Feel free to make it as spicy as you would like.
- [Spring Tonic](https://ediblemichiana.ediblecommunities.com/recipe/recipes-spring-tonic/) - In my time as recipe editor for Edible Michiana, one of my favorite things to do has been to look at old cookbooks to better understand how people lived locally, long before it became the hip thing to do. Before modern railroads and highways, people didn’t have access to year-round citrus and other out-of-season produce. This pushed their creativity and wiliness to use what they had to make meals feel festive and fresh. I found this recipe in a cookbook that is almost 120 years old. This Spring Tonic was described as a “cheap drink” and a “substitute for lemonade.” I was intrigued by this. While I don’t see how it compares to lemonade (it is in no way sweet!), I am curious how it would taste on a sunny spring day over ice. My philosophy is to look at our past to understand how people lived and ate in our region before they had access to affordable lemons all winter. This drink reminds me to push the limits of what I think is possible with seasonal food, to try new things and to live as locally as I can. Enjoy.
- [Pickled Brussels Sprouts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-pickled-brussels-sprouts/) - Enjoy Brussels sprouts after the season ends with this refrigerator pickle recipe. Add these to a Bloody Mary on your fall brunch menu or serve with grilled sausage and roasted potatoes.
- [Roasted Green Beans and Potatoes](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-green-beans-and-potatoes/) - A perfect dish for those young potatoes that come to market in late summer. Feel free to add other root vegetables to the mix, such as sweet potatoes, beets, turnips or carrots. Great served with grilled meat.
- [Green Bean Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-green-bean-salad/) - This flexible dish is a nice midsummer main course. Swap out cannellini, kidney or black beans for the garbanzos, and feel free to add other herbs such as mint, thyme, chives or cilantro.
- [Green Beans in Curry Sauce](https://ediblemichiana.ediblecommunities.com/recipe/recipes-green-beans-curry/) - Pair a flavorful combination of spices with fresh green beans to create a savory summer dish. Serve with cilantro and basmati rice.
- [Asparagus and Gruyère Crepes](https://ediblemichiana.ediblecommunities.com/recipe/recipes-asparagus-gruyere-crepes-recipe/) - This is a classic filling for savory crepes. Make a batch of crepes ahead of time and then cook the filling for a simple and delicious early spring brunch.
- [Basic Crepes (gluten-free)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-basic-crepe-recipe/) - Use this basic crepe recipe with your choice of filling, or try our Asparagus and Gruyère Crepes filling recipe. Crepes can be made ahead and filled to order, or frozen in between sheets of wax paper.
- [Raw Asparagus and Crispy Kale Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-raw-asparagus-and-crispy-kale-salad/) - This fresh spring salad is a delightful way to elevate raw asparagus. The individual ingredients take a little time to prepare but create a nice salad with different flavors in every bite. Check out our recipe for kale chips (below) and make these for an early spring gathering.
- [Asparagus Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-asparagus-soup-recipe/) - This bright, warming dish is a nice addition to your spring table when cold weather returns for a few days. This filling vegetarian soup can be made vegan easily by substituting your favorite nondairy products for the butter and yogurt.
- [20-Clove Garlic Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-20-clove-garlic-soup/) - This creamy soup is a great appetizer, or you can double the recipe to make it a main course. The croutons are easy to make and will disappear quickly if any are left after the soup is gone.
- [“Honey, I’m Home”](https://ediblemichiana.ediblecommunities.com/recipe/honey-cocktail/) - “Honey, I’m Home” 2 ounces aged rum (we love Doctor Bird Rum)1 ounce local honey1 lime, fresh squeezed1 dash Elemakule Tiki Bitters Ice Add ingredients to a shaker tin and shake. Double strain into a coupe glass and garnish with a muddled mint leaf.
- [Shaved Spring Vegetable Salad with Black Beans](https://ediblemichiana.ediblecommunities.com/recipe/recipes-shaved-spring-vegetable-salad-black-beans/) - This recipe combines the rich, dark, slightly spicy flavors of black beans with bright, crisp flavors of spring vegetables and herbs. Feel free to adjust the amount or type of vegetables as you like, or use whatever you have on hand.
- [Marinated Turnips with Green Onion](https://ediblemichiana.ediblecommunities.com/recipe/recipes-marinated-turnips-green-onion/) - Salad turnips—small white turnips that are delicious when eaten raw—often are available with tender greens that can be added to this salad or sautéed quickly in hot oil. Discard them only if they are yellowing or severely hairy and unpalatable.
- [Chickpea and Snap Pea Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chickpea-and-snap-pea-salad/) - This quick and easy dish is great as a side or a main entrée. If snap peas aren’t available, substitute grated carrots, beets, kohlrabi or radishes to make a fresh, seasonal salad. Feel free to add marinated tofu or chicken.
- [Roasted Tomato Mayonnaise](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-tomato-mayonnaise/) - Rich tomato mayonnaise adds excitement to a bowl of healthy food. Spoon it over any combination of shaved vegetables or add dollops to brothy soups. 
- [Pounded Walnut Relish](https://ediblemichiana.ediblecommunities.com/recipe/recipes-pounded-walnut-relish/) - The key to this sauce is making sure the walnuts are warm when you combine them with the shallot mixture so that they soak up the acidity as they cool. Pounding the walnuts as opposed to chopping them causes the nut meat to give up its oils and makes the sauce feel richer in your mouth. 
- [Beet Hummus for Veggie Dipping](https://ediblemichiana.ediblecommunities.com/recipe/recipes-beet-hummus-veggie-dipping/) - Recipe by Abra Berens, from Ruffage: A Practical Guide to Vegetables, Chronicle Books, 2019
- [Charred Green Beans with Crispy Chickpeas and Curry Yogurt](https://ediblemichiana.ediblecommunities.com/recipe/recipes-charred-green-beans-crispy-chickpeas-and-curry-yogurt/) - Recipe by Abra Berens, from Ruffage: A Practical Guide to Vegetables, Chronicle Books, 2019 This dish defines contrast—smoky grilled green beans, cool yogurt, spicy curry, crunchy chickpeas. I love it so much. Long beans and round chickpeas can be unruly; feel free to cut the beans into smaller pieces or slightly smash the chickpeas before crisping if you like. Similarly, depending on the type you’re using, the yogurt might be thick or thin. If it is thin, drizzle; if thick, plop. If you are not a curry fan, try paprika or cumin. 
- [Summer Squash Escabèche with Mushrooms, Arugula and Steak](https://ediblemichiana.ediblecommunities.com/recipe/recipes-summer-squash-escab-che-mushrooms-arugula-and-steak/) - Recipe by Abra Berens, from Ruffage: A Practical Guide to Vegetables, Chronicle Books, 2019 Escabèche is the Spanish technique for cooking something and then cooling it in a vinaigrette. As the cells cool, they absorb the acidity deep into their walls, yielding a flavor that is a richer version of a light pickle. Escabèching works well with fish and poultry, as well as vegetables, because the acidity in the marinade helps stave off bad bacteria for an extra few days. This summer squash version can be kept in the refrigerator for weeks and turned into myriad dishes. The acidity of the marinated squash cuts through the richness of the meat. If you want to avoid stove work, cook the mushrooms and squash on the grill and proceed with the recipe as written. 
- [Springerle Shortbread Cookies](https://ediblemichiana.ediblecommunities.com/recipe/recipes-springerle-shortbread-cookies/) - Springerle (pronounced SPRING-uhr-lee) cookies are a longstanding Christmas tradition in Germany and Austria, the Alsace region of France and parts of Switzerland. These anise-flavored cookies are imprinted with designs using special molds or carved rolling pins (originally clay, then wood, and mostly resin today). The oldest known springerle mold dates to 14th-century Switzerland. 
- [Gluten-Free Lemon Lavender Bars](https://ediblemichiana.ediblecommunities.com/recipe/recipes-gluten-free-lemon-lavender-bars/) - These lemon bars, delicately infused throughout with lavender, are a perennial favorite at the Purple Porch Co-op’s Wednesday evening farmers market in South Bend, IN.
- [Turkish Snack Breads](https://ediblemichiana.ediblecommunities.com/recipe/recipes-turkish-snack-breads/) - We asked Ozlen Gultekin (Ozlen’s Mediterranean Cuisine) for a simple recipe for home cooks to try their hand at Mediterranean flatbreads. She offered a versatile dough that can be used for two very different dishes. Lahmacun (pronounced “lahma’joun”) is a thin, crispy flatbread topped with a spiced ground meat mixture. It is commonly served with lemon wedges, parsley, red onion, tomatoes and herbs, and is usually rolled or folded before eating. Also known as Turkish pizza, it can be enjoyed as a meal or sliced up and served with a spread of other mezze, or small plates. Gultekin uses a mixture of equal parts ground beef and lamb; both meats work well in this recipe. Borek belongs to a diverse family of stuffed pastries that extends across ethnicities from North Africa to the Balkans. Most often filled with cheese, meat, spinach or potato, it is a staple for breakfast, as well as for lunch or afternoon tea. This spinach and feta cheese version is related to Greek spanakopita, which is layered rather than rolled.
- [Cedar Tea](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cedar-tea/) - Flavorful and simple to prepare, cedar tea is packed with vitamin C for cold and flu season. The sacred cedar has traditionally been used for medicinal and ceremonial purposes by many Native communities. Do some research before foraging to ensure you have the right leaves, either eastern red or northern white cedar. Cedar leaves contain thujone, which can be toxic in large amounts, so stick to about 1 cup per week. Children 5 years or older can drink a weak preparation of this tea. 
- [Elderberry Tincture and Syrup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-elderberry-tincture-and-syrup/) - The bounty of late summer and early autumn urges us to ferment, preserve, freeze and dry edibles in preparation for colder, leaner months ahead. While you are stocking your larder and freezer, add some herbal medicinals to prepare your home apothecary for winter as well.
- [Okonomiyaki with Prosciutto and Pickled Mushrooms](https://ediblemichiana.ediblecommunities.com/recipe/recipes-okonomiyaki-prosciutto-and-pickled-mushrooms/) - Okonomiyaki is a popular street food in Japan. The name means “grilled as you like it.” This savory cabbage pancake can be stuffed and topped with pretty much anything. Our version uses easy-to-find ingredients to create a dish that is, if not authentic, at least similar to what you might find on the streets of Japan.
- [Braised Red Cabbage with Pears and Parmesan](https://ediblemichiana.ediblecommunities.com/recipe/recipes-braised-red-cabbage-pears/) - Braising is a simple cooking method that combines searing and simmering to bring out bold flavors and produce tender and juicy results. It’s most commonly used with meat, but thick cuts of cabbage also braise beautifully. For the best sauce, choose a wine that you would want to drink.
- [Cranberry, Grape and Horseradish Salsa](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cranberry-grape-and-horseradish-salsa/) - This fresh and tangy salsa is an updated version of an appetizer common at my family holiday gatherings. We love to eat it with cream cheese and crackers, but it lends itself beautifully to any cut of meat, toasted bread, baked brie, apple slices, sandwiches and more. Homemade prepared horseradish is spicier than store-bought, so adjust to your preference.
- [Allium Confit](https://ediblemichiana.ediblecommunities.com/recipe/recipes-allium-confit/) - Confit (pronounced kon-FEE) comes from the French word confire, which means to preserve. It can be used to describe almost anything, including fruits or vegetables, cooked low and slow in a liquid inhospitable to bacteria. The liquid preserves and flavors. Read more about confit.
- [Tomato Confit](https://ediblemichiana.ediblecommunities.com/recipe/recipes-tomato-confit/) - Confit (pronounced kon-FEE) comes from the French word confire, which means to preserve. It can be used to describe almost anything, including fruits or vegetables, cooked low and slow in a liquid inhospitable to bacteria. The liquid preserves and flavors. Read more about confit.
- [Mushroom Confit](https://ediblemichiana.ediblecommunities.com/recipe/recipes-mushroom-confit/) - Confit (pronounced kon-FEE) comes from the French word confire, which means to preserve. It can be used to describe almost anything, including fruits or vegetables, cooked low and slow in a liquid inhospitable to bacteria. The liquid preserves and flavors. Read more about confit.
- [Roasted Red Pepper, Coconut and Kabocha Squash Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-red-pepper-coconut-and-kabocha-squash-soup/) - This robust soup is puréed until smooth and topped with a variety of textures and flavors. The toppings are easily adaptable, so it’s perfect for a crowd.
- [Sweet and Spicy Kabocha Squash Dutch Baby](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sweet-and-spicy-kabocha-squash-dutch-baby/) - Dutch baby pancakes were introduced to the United States in the early 1900s at Manca’s, a diner in Seattle, as a spinoff from the German Pfannkuchen. Dutch baby pancakes are a delicious cross between a popover and a crepe and can be served with a variety of toppings. This version, topped with roasted kabocha squash and bacon, is a perfect combination of sweet and savory and can be enjoyed for breakfast, lunch or dinner.
- [Kabocha Squash Mostarda](https://ediblemichiana.ediblecommunities.com/recipe/recipes-kabocha-squash-mostarda/) - Mostarda, most commonly known as “mostarda di frutta,” is a mustard and fruit condiment from Northern Italy traditionally served with a feast of mixed boiled meats. Our version features kabocha squash and is the perfect addition to a cheese or charcuterie board to create a quick and memorable appetizer.
- [Apple Ginger Cake with Whipped Cinnamon Crème Fraîche](https://ediblemichiana.ediblecommunities.com/recipe/recipes-apple-ginger-cake-creme-fraiche/) - For the best flavor, use a mix of sweet and tart apples in this cake, and choose firm varieties that will hold their structure during baking.
- [Summer Panzanella Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-summer-panzanella-salad/) - This salad is great for any potluck or outdoor dinner party. Don’t stress about the ingredients and measurements—it is meant to be rustic and flexible. Try peaches or plums instead of nectarines, swap arugula for a different green, or use more tomatoes instead of salami to make it vegetarian.
- [Blackberry Lemon Sorbet](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blackberry-lemon-sorbet/) - You don’t need an ice cream machine to make this slightly sweet, tart and refreshing after-dinner treat. Feel free to mix up the flavors and try this recipe with other berries!
- [Blackberry Cordial](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blackberry-cordial/) - Before refrigeration, fruit was often preserved in alcohol. This blackberry cordial is modified from a 110-year-old recipe. Double the recipe and give one batch as a gift!
- [Blackberry and Peach Sour Cream Pie](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blackberry-and-peach-sour-cream-pie/) - This Edible Michiana original recipe combines fresh blackberries, peaches, and crumb topping.
- [Blackberry, Bacon and Basil Grilled Cheese](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blackberry-bacon-and-basil-grilled-cheese/) - This sweet and savory grilled cheese is quick to prepare and easy to adapt. You can use any cheese you like or whatever you have on hand.
- [Maple Syrup Candy](https://ediblemichiana.ediblecommunities.com/recipe/recipes-maple-syrup-candy/) - If you’ve ever considered licking the plate clean after finishing a stack of pancakes, you’ll want to try this Maple Syrup Candy. You can enjoy it as a soft or hard candy. A finish of flaky salt on the soft ones helps balance the intense sweetness. You can easily double or triple this recipe and use whatever nuts you have on hand; just make sure to use a large pot to avoid boiling over. These are perfect for sharing! 
- [Shepherd’s Pie with Celeriac Mash](https://ediblemichiana.ediblecommunities.com/recipe/recipes-shepherd-s-pie-celeriac-mash/) - Celeriac has the perfect earthy flavor and smooth texture for a satisfying shepherd’s pie. We’ve created a meat and a vegetarian version, and it’s delicious either way, bringing comfort to a chilly evening. The mash and filling can be prepared a day in advance and kept in the refrigerator; make sure to plan for a longer bake time so it heats all the way through.
- [Celeriac Steaks with Charred Jalapeño and Caper Salsa](https://ediblemichiana.ediblecommunities.com/recipe/recipes-celeriac-steaks-charred-jalapeno-and-caper-salsa/) - Celeriac is a great meat alternative for weeknight dinners or outdoor grilling. You can prepare these steaks inside on a griddle pan just as easily as on an outdoor grill. The caper salsa is full of flavor and texture from the charred aromatics, fresh herbs, crunchy almonds and briny capers. Make a double batch of salsa and layer it on top of any cut of meat or fish in addition to celeriac to cover all types of food preferences.
- [Celeriac and Pear Soup with Candied Walnuts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-celeriac-and-pear-soup-candied-walnuts/) - Celeriac and Pear Soup with Candied Walnuts Celeriac and Pear Soup3 small celeriac, about 2.5 pounds4 tablespoons unsalted butter 1 large yellow onion, diced, about 2 cups ½ teaspoon salt2 cloves garlic, peeled and sliced 3 pears (about 1.5 pounds), peeled, cored and chopped 4 cups chicken or vegetable broth 1 cup half-and-half or whole
- [Toasted Quinoa Chocolate Truffles](https://ediblemichiana.ediblecommunities.com/recipe/recipes-toasted-quinoa-chocolate-truffles/) - These chocolate truffles use a basic ganache technique, but we’ve added some crunch with toasted quinoa. They are so easy to make, and you can get creative with the coatings. Our testers love the raspberry and salted peanut coatings best. Make sure the chocolate you use is in bar form, not chips, so the truffles set correctly. 
- [Swiss Chard and Mustard Sardine Gratin](https://ediblemichiana.ediblecommunities.com/recipe/recipes-swiss-chard-and-mustard-sardine-gratin/) - The balance of cream, cheese, greens and crunch makes this gratin a perfect side dish for holiday meals. Mustard and sardines add a boost of flavor, while the fresh breadcrumbs on top keep ’em coming back for more. If you can’t find enough Swiss chard at the end of the growing season, you can replace it with spinach, kale or any other hearty green. Frozen greens can be used as well. Sourdough bread is a good choice for the topping, but any bread will work.
- [Swiss Chard Pesto, Feta and Rye Galettes](https://ediblemichiana.ediblecommunities.com/recipe/recipes-swiss-chard-pesto-feta-and-rye-galettes/) - These mini galettes are rich and savory, stuffed full of cheese and pesto, and topped with tangy and spicy sun-dried tomato honey. Serve for dinner or slice them up as an appetizer. Only half of the pesto goes into the galettes, so store the rest in the freezer or refrigerator to enjoy on pasta or sandwiches another day. The feta filling on its own, topped with a dollop of pesto, makes a lovely dip for crackers or bread.
- [Lavender, Blueberry and Lime Hand Pies](https://ediblemichiana.ediblecommunities.com/recipe/recipes-lavender-blueberry-and-lime-hand-pies/) - These stunning hand pies take some time to execute, but they will definitely impress your brunch guests. The floral notes pair perfectly with the sweet blueberries, sour lime and salty butter crust, creating a delightful treat for any time of day.
- [Lavender Melon Gazpacho](https://ediblemichiana.ediblecommunities.com/recipe/recipes-lavender-melon-gazpacho/) - Gazpacho is a traditional Spanish cold soup made of raw vegetables. In this version, we swap the vegetables with cantaloupe and add some favorite summer flavors. The soup is sweet, savory, light and refreshing on hot days. Serve as an appetizer or a side and let your guests choose the toppings. Toppings add texture and flavor, so round up as many as possible.
- [Blue Cornbread with Lavender Honey Butter](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blue-cornbread-lavender-honey-butter/) - Cornbread and butter belong together. We take it a step further by infusing the butter with lavender and sweet honey. Blue corn masa provides a nutty flavor and fluffy texture along with a beautiful hue. Preheating the cast-iron pan creates a golden crust on the bottom that complements the tender crumb. You can find blue corn masa flour at Molino Tortilleria in Sawyer, MI, or in other local grocery stores.
- [Pavlova Grazing Board](https://ediblemichiana.ediblecommunities.com/recipe/recipes-pavlova-grazing-board/) - Grazing boards, all the rage these days for appetizers, also make for a delightful and stunning dessert. Pavlova is a light, marshmallowy meringue and a perfect base for any of a host of toppings. We’ve included a simple berry compote recipe for using leftover frozen berries from last year’s harvest, and you can use fresh berries in the summer. Topping options are endless and invite creativity. We recommend fruits, nuts, jams, jellies, lemon curd, salted caramel, chocolate sauce, coconut and mint. Finish the spread with our Cardamom Vanilla Whipped Cream, which adds a unique floral spice.
- [Warm Farro and Fiddlehead Fern Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-warm-farro-and-fiddlehead-fern-salad/) - The earthy flavor of fiddlehead ferns pairs perfectly with nutty farro, crispy pancetta and tender mushrooms. If you don’t have pancetta, use thick-cut bacon.
- [Fiddlehead Fern, Goat Cheese and Pistachio Galette](https://ediblemichiana.ediblecommunities.com/recipe/recipes-fiddlehead-fern-goat-cheese-and-pistachio-galette/) - This savory, rustic pie is the perfect way to showcase fiddlehead ferns. You can swap out the mozzarella or Parmesan for whatever you have on hand, but don’t skip the goat cheese. If you can’t get your hands on fiddlehead ferns this spring, use chopped asparagus.
- [Pickled Fiddlehead Ferns](https://ediblemichiana.ediblecommunities.com/recipe/recipes-pickled-fiddlehead-ferns/) - This recipe makes a 1-pint jar of pickles. If you are lucky enough to find a lot of fiddlehead ferns, the ratios below can be scaled up for larger quantities.
- [Roasted Cabbage and Cauliflower Soup with Spicy Sausage and Swiss Chard](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-cabbage-and-cauliflower-soup-spicy-sausage-and-swiss-chard/) - This soup is a perfect warm and comforting dish for a crowd. Roasting most of the ingredients before they go in the pot concentrates the flavor of simple winter vegetables. Choose a sausage with whatever level of heat you prefer. We use spicy ground sausage to bring a lot of life to this soup.
- [South African Pickled Panfish](https://ediblemichiana.ediblecommunities.com/recipe/recipes-south-african-pickled-panfish/) - This dish is popular with the Cape Malays, a long-standing Muslim cultural group of Cape Town, South Africa. It is traditionally enjoyed on Good Friday, but its many variations are not limited to one holiday, culture or community. White fish is lightly poached in a sweet and sour marinade of crunchy onions, vinegar and robust spices, then served alongside crusty bread or warm potatoes. The white fish in this case is panfish. 
- [Panfish Chowder](https://ediblemichiana.ediblecommunities.com/recipe/recipes-panfish-chowder/) - This chowder’s flavorful broth is filled with the taste of summer, thanks to fresh corn on the cob. It’s smoky, creamy and comforting—everything we want from a chowder. If you’re unable to get your hands on panfish, almost any type of fish can be substituted in a pinch. Adjust your cooking time accordingly. 
- [Wheat Berry Porridge with Spiced Cherry Compote](https://ediblemichiana.ediblecommunities.com/recipe/recipes-wheat-berry-porridge-spiced-cherry-compote/) - Porridge made from nutty, sweet wheat berries provides a textural experience worth the extra cook time. Topped with sour cherries steeped in warm spices, it’s a combination of textures and flavors that I would happily eat every morning. To make this vegan, swap out the milk with your favorite dairy-free alternative.
- [Garlic and Rosemary Garden Focaccia](https://ediblemichiana.ediblecommunities.com/recipe/recipes-garlic-and-rosemary-garden-focaccia/) - Decorating focaccia with vegetables and herbs is not a new concept—it’s traditional for this flat, leavened, Italian bread. But while people were stuck at home during the height of the pandemic, it became a popular art form. Making focaccia is a simple process, requiring little more than flour, yeast and olive oil. Create your own garden landscapes with pieces of peppers, asparagus, olives and more. The crispy texture of focaccia is phenomenal, making it perfect with soup or sliced horizontally for sandwiches.
- [Winter Wheat Berry Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-winter-wheat-berry-salad/) - We have fewer vegetables to choose from in the winter months, but wheat berries make this salad as memorable as one from the middle of August. Creamy toasted pecan dressing complements the textures and flavors of this salad beautifully. The wheat berries and squash can be cooked in advance, so this salad comes together quickly. Double it for a crowd!
- [Vegan Black Walnut and Mushroom Burgers](https://ediblemichiana.ediblecommunities.com/recipe/recipes-vegan-black-walnut-and-mushroom-burgers/) - Crunchy on the outside and soft on the inside, these black walnut and mushroom burgers have an ideal texture and flavor for a vegan burger. Chipotle peppers add a pleasant smokiness and a little heat, which complement the earthy black walnuts. Because these burgers are delicate they won’t hold up directly on the grill, but cooking them indoors allows you to enjoy them any time of year. 
- [Savory Black Walnut and Cheddar Quick Bread](https://ediblemichiana.ediblecommunities.com/recipe/recipes-savory-black-walnut-and-cheddar-quick-bread/) - The most well-known quick breads are sweetened with banana or moistened with zucchini. In France, quick breads are called “cakes” but are most often savory and served as an aperitif snack with wine. This one is delicious on its own, or you can add a generous slather of your favorite fruit jam or a drizzle of honey for a sweet and savory treat. Serve this bread any time of day—wine is optional! 
- [Black Walnut & Fig Biscotti](https://ediblemichiana.ediblecommunities.com/recipe/recipes-black-walnut-fig-biscotti/) - These twice-baked biscuits have a rich history and humble origins dating back to the 14th century in Italy. Because the long baking time draws out moisture and prevents mold, biscotti became a companion for sailors who traveled the seas for months at a time. Since then, nations all over the world have adapted their own version of the beloved biscuits, created with the unique flavors of the region they are made in. Dunk them in your morning coffee, pair them with your afternoon tea, or gift them to a friend.
- [Baked Onions With Black Walnut And Sausage Stuffing](https://ediblemichiana.ediblecommunities.com/recipe/recipes-baked-onions-black-walnut-and-sausage-stuffing/) - This dish combines classic stuffing flavors with the unique taste of black walnuts. The onions take on a robust sweetness after a long baking time and provide the perfect vessel for the savory stuffing. The stuffing can be made in advance; just leave out the egg until it’s time to bake. No need to throw the onion scraps away—keep them in the fridge for future meals. 
- [Cast-iron Skillet Breakfast Pizza](https://ediblemichiana.ediblecommunities.com/recipe/recipes-campfire-skillet-pizza-recipe/) - Some of my most vivid memories from childhood revolve around that feeling of a slightly burnt marshmallow exterior in my mouth and the smell of campfire in my hair as I dozed off wrapped in my sleeping bag. After a big eggs-and-bacon breakfast, a quick dip in the lake would wash away the last night’s smoke, but dinnertime brought it right back. What delight! And now I have the pleasure of watching my own children enjoy this magic, while I enjoy the nostalgia. Inspired by those family camping rituals, I have created a recipe I think will become a new tradition for our kiddos. Cast-iron skillet pizza is surprisingly easy to execute over the fire, but it also works on a portable burner or even on the grill.
- [Raspberry, Chocolate and Hazelnut Tart](https://ediblemichiana.ediblecommunities.com/recipe/recipes-raspberry-chocolate-and-hazelnut-tart/) - Tart raspberries are a superb complement to the chocolate ganache and crunchy hazelnuts of this tart. A bright, lemon-flavored whipped cream brings it all together. Because this tart is rich, slices should be served up thinly.
- [Raspberry, Burrata and Balsamic Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-raspberry-burrata-and-balsamic-salad/) - This salad is perfect for those outdoor dinners at the end of the summer. It’s easy to assemble in advance and full of punchy flavors and diverse textures, while still being refreshing and light. The recipe can easily be doubled for a larger crowd.
- [Raspberry Salsa](https://ediblemichiana.ediblecommunities.com/recipe/recipes-raspberry-salsa/) - Fruit salsas can be too sweet, making them feel like dessert. This salsa avoids that: It’s spicy, tart and perfectly savory. It can be enjoyed with chips or served over grilled meats and fish. Prepare the salsa at least one hour before serving so the flavors have time to marry.
- [Sweet Corn Ice Cream with Blueberry Basil Swirl](https://ediblemichiana.ediblecommunities.com/recipe/recipes-corn-ice-cream/) - The high summer flavors of sweet corn, blueberries and basil come together beautifully in this original dessert. This recipe doesn’t call for an ice cream machine, making it more accessible for home kitchens without sacrificing texture. Eat quickly because it will melt faster than other ice cream, although that shouldn’t be a problem! 
- [Fresh Sweet Corn Polenta with Crispy Shallots, Prosciutto and Kale](https://ediblemichiana.ediblecommunities.com/recipe/recipes-fresh-corn-polenta/) - Polenta is a traditional Northern Italian dish of coarse yellow cornmeal boiled into a porridge, often topped with sauce, meat or cheese. Instead of grabbing dried cornmeal from the deep corners of your pantry this summer, try this version made with fresh sweet corn at its peak flavor. 
- [Grilled Sweet Corn, Peach and Zucchini Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-grilled-sweet-corn-peach-and-zucchini-salad/) - This salad—sweet, salty, fresh and smoky— is full of the summer flavors we love and perfect for an outdoor dinner party. You can prep the ingredients in advance and adjust the amount of heat by using more or less hot sauce. If you can’t find Cotija cheese, feta will work, too. 
- [Sweet Corn Fritters with Green Tahini Dip](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sweet-corn-fritters-green-tahini-dip/) - These Sweet Corn Fritters are a summer treat that kids and adults can enjoy any night of the week. They are relatively quick to prepare, especially if the dip is prepped in advance. The creamy, bright tahini dip complements the fritters and is made with fresh herbs that abound this time of year. These fritters won’t keep, so consume quickly.
- [Clover Club Cocktail](https://ediblemichiana.ediblecommunities.com/recipe/recipes-clover-club-cocktail/) - This cocktail was enjoyed by lawyers, industry leaders, journalists and doctors of the late 1800s and early 1900s in the Clover Club, an elite gentlemen’s club in the Bellevue-Stratford Hotel in downtown Philadelphia. The creator of this pre-Prohibition cocktail remains unknown, and it almost disappeared from bars and restaurants for much of the 20th century. In recent years, the Clover Club Cocktail has regained popularity, which is no surprise because it is as delicious as it is beautiful. Dry gin and vermouth pair perfectly with the sour lemon and sweet raspberries, while foamy egg white adds a luscious texture. A “reverse dry shake” method is used to achieve the perfect foam.
- [Red Beet Cake with Goat Cheese Frosting and Candied Lemons](https://ediblemichiana.ediblecommunities.com/recipe/recipes-red-beet-cake-goat-cheese-frosting-and-candied-lemons/) - Nature’s red beets and unprocessed cacao powder provide color in this festive dessert. The cake’s hint of beet flavor pairs perfectly with the cacao and tangy goat cheese frosting. Candied Lemons add contrast as a chewy, sweet, edible decoration. This cake is begging to be topped with summer fruits and berries. Get creative! 
- [Sautéed Collard Greens with Hot Pepper Vinegar](https://ediblemichiana.ediblecommunities.com/recipe/recipes-saut-ed-collard-greens-hot-pepper-vinegar/) - Adapted from a recipe by Michael Freed. Collard greens are often boiled with fatback until they melt in your mouth. While delicious, we suggest a fresh twist on this classic for your Thanksgiving table: a quick sauté and braise, resulting in vibrant greens with just a bit of crunch. The hot pepper vinegar is a traditional Southern condiment that is great for using up the abundance of spicy peppers available in September.
- [Parsnip Cake](https://ediblemichiana.ediblecommunities.com/recipe/recipes-parsnip-cake/) - Adapted from a recipe by Chef Caleb France, Cerulean Restaurant Chef France originally served this cake as an accompaniment to fish at his Winona Lake, Indiana, restaurant. We transformed it into a sweet and savory fall dessert. Enjoy with fried apples and a bit of whipped cream. 
- [Roasted Chestnuts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-chestnuts/) - Warm up a cold Autumn or Winter night with the sweet scent of this holiday classic.
- [The Martini](https://ediblemichiana.ediblecommunities.com/recipe/recipes-martini/) - There are many “-tinis” but only one Martini. It’s all about the gin with this one. I love Tanqueray 10. I will be drinking these all over the place between Christmas and New Year’s. I go with a lemon twist rather than olives. Feel free to do right by yourself on the garnish here.
- [Old-Fashioned](https://ediblemichiana.ediblecommunities.com/recipe/recipes-old-fashioned/) - I like making this for people who haven’t had one in a long time. Sometimes you forget how simply elegant this cocktail really is. For this drink, I use syrup instead of sugar. It just mixes better. If you can get Wilks & Wilson’s Gomme Syrup (available at City-Wide Liquors in South Bend), I recommend it. Gomme softens the alcohol a bit while giving spirit-forward classics like this a nice, silky texture.
- [The Perfect Manhattan](https://ediblemichiana.ediblecommunities.com/recipe/recipes-perfect-manhattan/) - My friend turned me on to this variation years ago and I never looked back. You cut the sweet vermouth with dry vermouth, and it takes the drink to a whole new level. I also go heavier on the bitters than some, but you can feel free to start with less if you like.
- [Peppernuts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-peppernuts/) - Peppernuts 1/2 pound butter, room temperature1 1/2 cups sugar1 egg, beaten2 tablespoons corn syrup1/2 teaspoon anise oil (not anise extract)3 3/4 cups flour2 teaspoons baking soda1 teaspoon cinnamon1 teaspoon ground cloves1 teaspoon ground ginger Cream the butter and sugar together. Add the egg, corn syrup and anise oil. Sift together the dry ingredients and add
- [Jerusalem Artichoke and Potato Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-jerusalem-artichoke-and-potato-soup/) - This simple, velvety soup will warm up your kitchen on a cold March or April day.
- [Radish Leaf Pesto](https://ediblemichiana.ediblecommunities.com/recipe/recipes-radish-leaf-pesto/) - Put radish greens to good use in this pesto.
- [Sancocho with Homemade Sofrito](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sancocho-homemade-sofrito/) - Sancocho is a traditional Puerto Rican stew. Sofrito is a classic Puerto Rican sauce with intense flavors. It is used as a base flavoring for many dishes, including sancocho (recipe above). There are many variations on sofrito. Some use only green peppers; others use red or call for a mix. Some recipes call for tomatoes; others do not. Feel free to modify this recipe depending on the peppers and other ingredients available to you.
- [Beer Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-beer-soup/) - Though this soup is simple, its flavors are surprisingly complex. The beer and the well-toasted bread add bitterness, while the cream balances them. Don’t forget freshly grated nutmeg; it adds to the flavor. Followed by cheese (a good cheddar, perhaps) and a salad, it makes a light dinner.
- [Vanilla and Chocolate Pound Cake](https://ediblemichiana.ediblecommunities.com/recipe/recipes-vanilla-and-chocolate-pound-cake/) - Vanilla and Chocolate Pound Cake 1 stick butter, unsalted (1/2 cup)1 cup sugar2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda8 ounces sour cream1 teaspoon vanilla extract or paste2 eggs1 teaspoon cinnamon2 ounces semisweet chocolate, grated or chopped Preheat oven to 350. Prepare a 9- by 5-inch loaf pan with butter and flour. Cream
- [Spiced Cupcakes with Milkweed Blossoms](https://ediblemichiana.ediblecommunities.com/recipe/recipes-spiced-cupcakes-milkweed-blossoms/) - The flowers of a common “weed” make for gorgeous edible toppers on these ginger, nutmeg and cinnamon cupcakes.
- [Cheese Board with Edible Flowers](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cheese-board-edible-flowers/) - Try edible flowers on your next cheese board. Select a variety of hard and soft cheeses to accompany flowers from your garden or the farmers market. Or try these suggestions from Oh Mamma’s on the Avenue Gourmet Cheese Shop & Deli in South Bend.
- [Rustic Mulberry Almond Tart](https://ediblemichiana.ediblecommunities.com/recipe/recipes-rustic-mulberry-almond-tart/) - Rustic Mulberry Almond Tart Crust1¼ cups flour½ cup sugar⅔ cup unroasted ground almonds½ teaspoon ground cinnamonPinch salt8 tablespoons unsalted butter, cut into small cubes and chilled1 egg yolk2 teaspoons lemon juiceFilling2½ cups mulberries, rinsed but the stems do not need to be removed⅔ cup sugar1½ tablespoons flour½ teaspoon orange zest1 teaspoon orange juice1 teaspoon lemon
- [Orange Panna Cotta with Marigold and Bergamot](https://ediblemichiana.ediblecommunities.com/recipe/recipes-orange-panna-cotta-marigold-and-bergamot/) - Orange Panna Cotta with Marigold and Bergamot Panna Cotta½ cup orange juice2¼ teaspoons unflavored gelatin1½ cups cream1 cup whole milk½ cup sour cream1 teaspoon vanilla½ cup powdered sugarPinch saltCoconut oil for coating ramekinsGlaze1 cup orange juice½ cup sugar4 teaspoons lemon juice1 teaspoon orange zest2 whole clovesHandful of miniature marigold flowers and bergamot flower heads Whisk
- [Pickled Swiss Chard Stems](https://ediblemichiana.ediblecommunities.com/recipe/recipes-pickled-swiss-chard-stems/) - These tasty pickles are quick to make and a beautiful addition to your table. Our taste testers could not get enough of them!
- [Jerusalem Artichoke Gratin](https://ediblemichiana.ediblecommunities.com/recipe/recipes-jerusalem-artichoke-gratin/) - Jerusalem Artichoke Gratin 1 tablespoon butter, plus more for the baking pan1 egg1½ cups whole cream1¼ pounds Jerusalem artichokes, peeled and thinly sliced1½ cups hard goat cheese, grated6 morels, cleaned and chopped (can substitute dried and rehydrated morels)Salt1 shallot, about 1 tablespoon, minced Butter an 8- by 8-inch baking dish. Preheat oven to 400°. Whisk
- [Jerusalem Artichoke Purée](https://ediblemichiana.ediblecommunities.com/recipe/recipes-jerusalem-artichoke-pur-e/) - This rich and comforting purée was recommended by farmer Kate Lind of Sustainable Greens (Goshen Farmers Market). We suggest serving it with a pan-seared beef loin or a flat iron steak.
- [Heirloom Tomato Bread Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-heirloom-tomato-bread-salad/) - Heirloom Tomato Bread Salad 8 ounces country bread, cut into 1-inch chunks5 tablespoons extra-virgin olive oil1 pound assorted heirloom tomatoes (of varying colors), cut into 1-inch chunks3/4 teaspoon salt1/4 cup pine nuts (We replaced the pine nuts in this recipe with sliced almonds.)1 3/4 cups cooked cannellini beans or 1 (15-ounce) can cannellini beans, rinsed2
- [Chocolate Flan](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chocolate-flan/) - Chocolate Flan 1 cup sugar¼ cup water2 (14-ounce) cans sweetened condensed milk4 eggs, slightly beaten1 cup warm water (not hot)2 tablespoons unsweetened cocoa powder2 teaspoons espresso powder or Kahlua1 teaspoon vanilla extract Place ramekins in a large baking pan. Prepare a pot of boiling water for water bath. Place a heavy-bottomed pan with a lid
- [Peach Melba Compote](https://ediblemichiana.ediblecommunities.com/recipe/recipes-peach-melba-compote/) - Peach Melba Compote 1 cup water1/4 cup bottled lemon juice4 pounds peaches4 cups sugar1 pint raspberries Combine the water and lemon juice in a large bowl. Peel, pit and slice the peaches, adding them to the lemon juice water as you go. Add the sugar, toss to coat the peaches, and set aside for 2 to 4
- [Herbed Fennel Salad with Cherries](https://ediblemichiana.ediblecommunities.com/recipe/recipes-herbed-fennel-salad-cherries/) - Herbed Fennel Salad with Cherries 1 fennel bulb2 juicy oranges1 cup flat Italian parsley, chopped1 teaspoon fresh thyme1/2 cup fresh Bing cherries, pitted and sliced in half2 teaspoons olive oil1 teaspoon balsamic vinegarSalt and pepper1/2 cup Asiago cheese4 tablespoons walnuts, toasted and chopped Cut the fennel thinly into strips and place on a platter. Zest
- [Grandpa Albie’s Fresh Pickles](https://ediblemichiana.ediblecommunities.com/recipe/recipes-grandpa-albie-s-fresh-pickles/) - On occasion, your CSA box might surprise you with a recipe and nearly everything needed to make it. Last summer, pickling cucumbers, garlic, dill, a quart-size Mason jar and this recipe for Grandpa Albie’s Fresh Pickles from Granor Farm was a mid-summer gift.
- [Heirloom Tomato Bruschetta](https://ediblemichiana.ediblecommunities.com/recipe/recipes-heirloom-tomato-bruschetta/) - Heirloom Tomato Bruschetta 1 country loaf, sliced 3/4-inch thick1 garlic clove, cut in half1 1/2 pounds mixed heirloom tomatoes, sliced into wedgesExtra-virgin olive oil1 lemon1 bunch basilSea saltPepper1 ball fior di latte (fresh cow’s milk mozzarella) at room temperature Slice and grill or toast the bread. Rub the garlic clove gently over the grilled bread. Lay tomato
- [Brooklyn Green Tomato Chutney](https://ediblemichiana.ediblecommunities.com/recipe/recipes-brooklyn-green-tomato-chutney/) - This chutney is wonderful with grilled chicken and creamy polenta on the side.
- [Chokladbollar (Chocolate Balls)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chokladbollar-chocolate-balls/) - In the Swedish kitchen you can never be afraid of butter. This recipe is all about butter … and a little chocolate. Although they are served at most Swedish cafés, chokladbollar are very popular for making at home because they are so easy. Because they’re so commonplace, you can almost judge an entire café based on the quality of its chokladbollar: A good one has a creamy chocolate texture, off set by the chewiness of the oats. Made with oats, they’re also gluten-free.
- [Vetebullar (Swedish Cinnamon and Cardamom Buns)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-vetebullar-swedish-cinnamon-and-cardamom-buns/) - Bullar (buns) are perhaps the quintessential component to a Swedish coffee break, and vete in Swedish means “wheat.” Vetebullar is therefore the general term for wheat-based dough that can be turned into any number of bun creations.
- [Fresh Rhubarb Salsa](https://ediblemichiana.ediblecommunities.com/recipe/recipes-fresh-rhubarb-salsa/) - Use only tender, thin stalks of rhubarb for this salsa. It pairs well with grilled chicken or pork.
- [Ginger and Turmeric Coconut Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-ginger-and-turmeric-coconut-soup/) - Michiana-grown ginger and turmeric from Clay Bottom Farm (Goshen, Indiana) inspire a warming Southeast Asian–style soup. Look for ginger at the farm's stall at the Goshen Farmers Market in late September. Ginger can be purchased fresh and then frozen for use through the fall and winter.
- [Sun Choke Bisque with Pumpkin Seed Oil and Sunflower Sprouts](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sun-choke-bisque-pumpkin-seed-oil-and-sunflower-sprouts/) - For those of you unsure about Jerusalem artichokes, a soup is a good place to start. The final soup is puréed, so you don’t need to worry about finely cutting the potatoes and Jerusalem artichokes.
- [Vegan Applesauce Oatmeal Cake](https://ediblemichiana.ediblecommunities.com/recipe/recipes-vegan-applesauce-oatmeal-cake/) - Vegan Applesauce Oatmeal Cake Courtesy of Kat Barry, owner of Kat’s Hot Cakes. Applesauce is such an essential in vegan baking, and it’s a local ingredient. If you’ve never made applesauce before, you’re really missing out! It’s super easy and amazingly delicious. For the applesauce: 1 peck Cortland or other tart baking apples 2 cups
- [Concord Grape Cheesecake](https://ediblemichiana.ediblecommunities.com/recipe/recipes-concord-grape-cheesecake/) - Concord Grape Cheesecake Concord Grape Topping Recipe by Pam Miller, owner of Your Little Cheesecakery in Hartville, Ohio 1½ cups Concord grape juice concentrate ¼ cup white sugar 2 tablespoons cornstarch 3 tablespoons water Combine the grape juice and sugar in a small saucepan and bring to a boil over medium-high heat. In a small
- [Black Cherry Grunt](https://ediblemichiana.ediblecommunities.com/recipe/recipes-black-cherry-grunt/) - A traditional desert from the East Coast and Canada going back to colonial times, with a biscuit-like topping. Listen for the "grunting" sound that the berries make when they cook!
- [Squash Soup with Spiced Fruit Chutney](https://ediblemichiana.ediblecommunities.com/recipe/recipes-squash-soup-spiced-fruit-chutney/) - A wonderfully creative addition to your Thanksgiving dinner, or just a nice way to warm up on a cold November night!
- [Michiana Sazerac](https://ediblemichiana.ediblecommunities.com/recipe/recipes-michiana-sazerac/) - No Creole-inspired meal would be complete without a Sazerac, the original New Orleans cocktail—a delicious concoction of whiskey, absinthe and Peychaud’s Bitters. And this one may very well be the best Sazerac this side of New Orleans, thanks to the Journeyman Last Feather Rye.
- [Roasted Pork Stuffed with Heirloom Apples](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-pork-stuffed-heirloom-apples/) - This is a great alternative to the typical Thanksgiving turkey. It is much simpler to prepare but still feels festive enough for a holiday meal. Ask your farmer to recommend a good cooking apple for this recipe.
- [Small-Batch Heirloom Applesauce](https://ediblemichiana.ediblecommunities.com/recipe/recipes-small-batch-heirloom-applesauce/) - Remember that some of the best tasting apples are often a bit "ugly" – small or marred with mottled skin. Ask your vendor/farmer to recommend a good variety for applesauce.
- [Web Exclusive: Heirloom Apple and Cabbage Sauté](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-heirloom-apple-and-cabbage-saut/) - Ask your farmer to recommend a good cooking apple for this delicious autumn dish.
- [Heirloom Apple Pie](https://ediblemichiana.ediblecommunities.com/recipe/recipes-heirloom-apple-pie/) - This recipe celebrates all that is good about fall apples and is truly apple forward. No fancy toppings or flair, just good apple pie. Enjoy this recipe with a mix of the best heirloom apples you can find and a scoop of homemade ice cream.
- [Web Exclusive: Hot Cider Toddy (alcohol-free)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-hot-cider-toddy-alcohol-free/) - Web Exclusive: Hot Cider Toddy (alcohol-free) 1 lemon wedge 4 ounces apple cider 1 teaspoon honey Nutmeg, freshly grated3 whole cloves Serves 1 Poke the cloves into the lemon wedge. Place the cider, honey and clove-studded lemon wedge in a saucepan. Warm over medium heat until beginning to steam (but not boil). Remove from
- [Classic Hot Toddy](https://ediblemichiana.ediblecommunities.com/recipe/recipes-classic-hot-toddy/) - Jami Hawkins, co-owner of Common Spirits, Goshen’s soon-to-open cocktail bar, says she adores this hot toddy recipe from Pizzeria Venturi in downtown Goshen, Indiana. “The care that goes into making the Venturi Hot Toddy is why I love it so much. It’s a tad time-consuming, but the small details really matter—from preheating the bourbon and honey to the clove-studded lemon. It’s simple and delicious.”
- [Web Exclusive: Tolkien’s Pipe](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-tolkien-s-pipe/) - A smoky coffee cocktail with Scotch and tobacco simple syrup, courtesy of Three Crowns Coffee's Eric Squires
- [Cracklin' Cornbread](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cracklin-cornbread-0/) - Acclaimed Southern chef Sean Brock shares his recipe for cornbread made with heirloom cornmeal. He calls for cornmeal from Anson Mills, a South Carolina–based company specializing in heirloom grains. We recommend looking for a similar product at your local farmers market, grocery or specialty market.
- [Wild Rice Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-wild-rice-salad/) - The nutty flavors of toasted wild and black rice combine with candied walnuts for a flavorful vegetarian (and gluten-free) side dish with a hint of sweetness from local dried cherries. The rice, nuts and dressing for this salad can all be made ahead of time. The salad can also be dressed and allowed to sit while you finish preparing the rest of your meal, if desired.
- [Cornbread and Chorizo Stuffing](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cornbread-and-chorizo-stuffing/) - We think this Mexican-inspired stuffing will be a favorite of your Thanksgiving guests.
- [Lemon Curd](https://ediblemichiana.ediblecommunities.com/recipe/recipes-lemon-curd-0/) - Lemon Curd 1 tablespoon lemon zest 1 cup lemon juice (from 4–5 lemons) 1½ cups sugar ¾ cup (1½ sticks) unsalted butter, cut into pieces 4 eggs ½ teaspoon salt Excerpted from Put 'Em Up! by Sherri Brooks Vinton (Storey/the book). Copyright ©2010. Used with permission. Yield: About 3 cups Combine the lemon zest, juice,
- [Chocolate Mocha Soufflé](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chocolate-mocha-souffl/) - This decadent soufflé isn’t overly sweet and is a nice conclusion to a meal. The texture and flair of the final product will impress dinner guests, and it is so good you may find yourself making it on a weekend night just for yourself.
- [Kombucha](https://ediblemichiana.ediblecommunities.com/recipe/recipes-kombucha-0/) - This popular fermented tea is loaded with probiotics – and flavor – and is a cinch to make at home.
- [Web Exclusive: Rigatoni with Butternut Squash, Pecorino Romano and Sage](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-rigatoni-butternut-squash-pecorino-romano-and-sage/) - Experiment with different types of squash for this tasty web-exclusive recipe!
- [Almond Sugar Cookies with Chocolate and Pistachios](https://ediblemichiana.ediblecommunities.com/recipe/recipes-almond-sugar-cookies-chocolate-and-pistachios/) - These fancy-looking cookies are easy to make and will keep people reaching for the cookie plate. Use this sugar cookie recipe for all of your holiday cut-out cookie recipes. These are delicious frosted or eaten plain.
- [Braised Oxtail Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-braised-oxtail-soup/) - This rich soup is reminiscent of beef Bourguignon. Chef Albiez recommends serving it with a side of Parmesan polenta and a green salad.
- [Breakfast Sausage Variations](https://ediblemichiana.ediblecommunities.com/recipe/recipes-breakfast-sausage-variations/) - While curing and casing sausage requires special equipment and ingredients, anyone can mix their own fresh-ground sausage right in their kitchen. You can start small with the most basic equipment, recipe and ingredients, then grow your skill and toolbox from there.
- [Honey Almond Cinnamon 
Basil Biscotti](https://ediblemichiana.ediblecommunities.com/recipe/recipes-honey-almond-cinnamon-basil-biscotti/) - This recipe is from Nelson’s Herbs: A Garden of Herbal Recipes, a cookbook that Karen Nelson published in 2003. Try this simple biscotti to eat with your morning coffee. This recipe calls for cinnamon basil leaves, narrow, dark-green leaves known for their spicy flavor. You can also substitute sweet basil in this recipe.
- [Oat Pancakes](https://ediblemichiana.ediblecommunities.com/recipe/recipes-oat-pancakes/) - Michiana resident Marcus Ebright Zehr and his family eat these on lazy Saturday mornings with fried apples, peanut butter and maple syrup from his parents’ rural New York sugar bush. Try these moist, mildly sweet classic-style pancakes.
- [Web Exclusive: Tricolor Ukrainian Borscht with Dill Crème Fraîche](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-tricolor-ukrainian-borscht-dill-cr-me-fra-che/) - Lenny Russo's mouthwatering take on a rustic Ukrainian stew
- [Dried Fruit and Pumpkin Seed Granola](https://ediblemichiana.ediblecommunities.com/recipe/recipes-dried-fruit-and-pumpkin-seed-granola/) - New Prairie Kitchen author Summer Miller points to this recipe as one of her husband's favorites. This easy-to-make granola will fill your kitchen with the sweet, comforting scents of cinnamon and honey. Total baking time is 35 to 40 minutes, so stay close and stir every 10 minutes. Enjoy on its own, with milk or sprinkled on yogurt.
- [Multigrain Pancakes](https://ediblemichiana.ediblecommunities.com/recipe/recipes-multigrain-pancakes/) - A fiber-rich take on a weekend classic
- [Root Vegetable Latkes](https://ediblemichiana.ediblecommunities.com/recipe/recipes-root-vegetable-latkes/) - Traditional potato pancakes take on a new twist by using whatever root vegetables you have in your pantry. Try substituting parsnips or any other seasonal vegetable you have for the carrots. Serve warm with sour cream, maple syrup, applesauce or a fried egg.
- [Quiche with Goat Cheese and Green Onions](https://ediblemichiana.ediblecommunities.com/recipe/recipes-quiche-goat-cheese-and-green-onions/) - Make this quiche in any season by simply substituting other vegetables, bacon or sausage for a quick meal any time of the day.
- [Chocolate Mint Mole Mojito](https://ediblemichiana.ediblecommunities.com/recipe/recipes-chocolate-mint-mole-mojito/) - This drink is perfect for parties if you make it by the pitcher. The chocolate mint takes an old standard and makes it interesting again.
- [Cajun Corn](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cajun-corn/) - Add some heat from the bayou next time you grill up some sweet summer corn!
- [Seafood Boil with 
Local Vegetables and Andouille Sausage](https://ediblemichiana.ediblecommunities.com/recipe/recipes-seafood-boil-local-vegetables-and-andouille-sausage/) - This recipe is courtesy of Scott Woods, chef and owner at Noa Noa Wood Grill & Sushi Bar in Warsaw, IN.
- [Web Exclusive: Sugar Cookies with Edible Flowers](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-sugar-cookies-edible-flowers-0/) - These flower cookies are one of the charming desserts I hold dearest. They remind me of something Lewis Carroll’s Alice might encounter, long after she falls down the rabbit hole into Wonderland. Pansies, sugar, and butter are happy companions—their collective flavor sings and their beauty bewitches. I sometimes make them just for me, to add sparkle and delight to my afternoon tea ritual. When friends come over and these darlings appear, squeals and gasps abound.
- [Agua de Jamaica](https://ediblemichiana.ediblecommunities.com/recipe/recipes-agua-de-jamaica/) - Traditional Agua de Jamaica is made by steeping hibiscus flowers and sweetening the tea with lots of sugar. I like to add fruit to make it more fun and flavorful. The fruit does add some sweetness, so keep that in mind when adding sugar.
- [Brown Butter Apple Pie](https://ediblemichiana.ediblecommunities.com/recipe/recipes-brown-butter-apple-pie/) - This excerpt is from How to Celebrate Everything by Jenny Rosenstrach. (Copyright 2016 by Jenny Rosenstrach. Reprinted by permission of Ballantine Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.)
- [Web exclusive: Hot-Smoked Whitefish](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-hot-smoked-whitefish/) - Web exclusive: Hot-Smoked Whitefish 1 pound whitefish ½ cup brown sugar ¼ cup pickling or kosher salt 2–4 large applewood chunks Makes 1 pound Place the whitefish skin-side down on a baking sheet. Pour the brown sugar and salt over the fish and use your hands to spread it around evenly. Place fish in a
- [Web exclusive: PawPaw Ice Cream](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-pawpaw-ice-cream/) - Try this recipe with pawpaw alone, or make things a little more interesting by adding vanilla, walnuts or other complementary ingredients.
- [Warm Barley Salad with Sweet Potato and Savoy Cabbage](https://ediblemichiana.ediblecommunities.com/recipe/recipes-warm-barley-salad-sweet-potato-and-savoy-cabbage/) - Great as a side dish or entrée on a cool autumn evening.
- [Flatbread with Pumpkin Hummus](https://ediblemichiana.ediblecommunities.com/recipe/recipes-flatbread-pumpkin-hummus/) - Flatbread with Pumpkin Hummus Serves 3–4 Flatbread 3¼–3½ cups all-purpose flour 1 teaspoon active dry yeast 1 tablespoon kosher salt 1 tablespoon sugar 1¼ cups warm water 2 tablespoons plus 1 teaspoon olive oil Combine first 4 ingredients in a mixing bowl. Mix. Make a well in center then add the warm water and olive
- [Stone Duck](https://ediblemichiana.ediblecommunities.com/recipe/recipes-stone-duck/) - Stone Duck 1 Honeycrisp apple 1 tomato 1 pear ½ white onion 1 jalapeño ¼ bunch cilantro, to tasteSalt and pepper, to taste 1 tablespoon cumin, to taste 4 duck breasts, skin on Olive oil, for drizzling 8 ounces kale, raw, roughly chopped12 baby pearl onions 4 ounces shaved prosciutto 4 ounces goat cheese 2
- [Butternut Squash Soup](https://ediblemichiana.ediblecommunities.com/recipe/recipes-butternut-squash-soup-1/) - Warm up with this autumn favorite of Cerulean's Caleb France.
- [Warm Olives](https://ediblemichiana.ediblecommunities.com/recipe/recipes-warm-olives/) - Olives take on a whole new set of flavors when warmed slightly on the stove top. Serve as an appetizer anytime for a fast party food.
- [Web Exclusive: Cardamom Cornbread](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-cardamom-cornbread/) - "While some trends are admittedly awful (my stink eye is on you, low-fat snack foods), our fascination with food trends reveals an aspect of American food culture that is exceptional and exciting: From cilantro jalapeño hummus to cardamom cornbread, we love innovation, mixing things up and trying new things."
- [Spiced Brandy Poached Pears](https://ediblemichiana.ediblecommunities.com/recipe/recipes-spiced-brandy-poached-pears/) - Spiced Brandy Poached Pears 2 cups water 1 cup brandy ¾ cup brown sugar 2 whole cloves 2 whole star anise 1 cinnamon stickFreshly ground black pepper (couple of turns) 1 lemon peel 1 orange peel 2 sprigs rosemary 4 pears, preferably Bosc or Seckel Recipe courtesy of Michele Lankford Serves 4 In large saucepan combine all
- [Great Lakes Smoked Whitefish Brandade](https://ediblemichiana.ediblecommunities.com/recipe/recipes-great-lakes-smoked-whitefish-brandade/) - Great Lakes Smoked Whitefish Brandade 4 ounces hot-smoked whitefish, picked and shredded (see link below for recipe) 1 cup heavy cream 5–6 cloves garlic, sliced thin 1 large bay leaf ¼ teaspoon dried thymeteaspoon ground cloves 3 large baking potatoes, scrubbed and boiled whole, cooled and peeled ½ cup extra-virgin olive oil ¼ teaspoon salt teaspoon white pepper Recipe
- [Smoked Chicken Lettuce Wraps](https://ediblemichiana.ediblecommunities.com/recipe/recipes-smoked-chicken-lettuce-wraps/) - Smoked Chicken Lettuce Wraps 6 tablespoons lime juice 2 tablespoons fish sauce Pinch cayenne pepper 1 pound smoked or grilled chicken, sliced 1 bunch romaine lettuce leaves, washed and driedToppingsThai basil Cilantro Mint 1–2 shallots, thinly sliced Edible flowers (such as basil, cilantro, mint, nasturtiums and violas) Recipe courtesy of Jesse Shoemaker, Goshen Brewing Company
- [Labneh](https://ediblemichiana.ediblecommunities.com/recipe/recipes-labneh-0/) - This spreadable fresh cheese made from strained Greek yogurt can be used in both sweet and savory preparations.
- [Blistered Eggplant Spread](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blistered-eggplant-spread/) - Blistered Eggplant Spread 1 eggplant, stem removed 1 red pepper 3 cloves garlic 3 tablespoons olive oil, divided ½ lemon, juiced1 teaspoon salt1 teaspoon fresh thyme leaves 1 teaspoon date syrup or sugar 2 tablespoons tahini Serves 4–6 Preheat oven to 450°. Rub the eggplant, pepper and garlic with 1 tablespoon olive oil. Place these
- [Matcha Shortbread](https://ediblemichiana.ediblecommunities.com/recipe/recipes-matcha-shortbread/) - Matcha Shortbread Sweet1 teaspoon lemon zest ½ cup granulated sugar ½ cup salted butter, softened ½ cup sprouted grain or white whole-wheat flour ½ cup unbleached all-purpose flour 1 tablespoon plus 1 teaspoon matcha powder¼ teaspoon salt 4 ounces dark chocolate, chopped into small piecesSavory1 teaspoon lemon zest 1 teaspoon granulated sugar ½ cup salted butter, softened ½
- [Scorched Earth Drinking Chocolate](https://ediblemichiana.ediblecommunities.com/recipe/recipes-scorched-earth-drinking-chocolate/) - Drinking chocolate is the grown-up version of hot cocoa. It typically uses melted chocolate rather than powder to make a thicker, often richer drink. Meant to be sipped slowly, this rich, slightly bitter version of an ancient Mayan beverage will keep you content on cold winter evenings after a long day of sledding or simply reading on the couch.
- [Scorched Earth Bitters](https://ediblemichiana.ediblecommunities.com/recipe/recipes-scorched-earth-bitters/) - Life isn’t all rainbows and lollipops, and if you wish it were, skip this recipe. Flavor is the mouth’s way of exploring the natural world, all of nature and our history in it. The earth views things differently. The earth abides our passage through time with indifference, showering us with tropical rains, ripe bananas and fresh monkey meat one day, then wiping us out with a volcano the next. Rub’ al-Khali, a vast void of sun-blasted sand spanning much of Saudi Arabia, Yemen, Oman and United Arab Emirates, was for a billion years the seat of inconceivably lush swamps, producing the Jurassic-Cretaceous sediments that generated most of the oil found today in the world’s largest reserves. A dash or two of Scorched Earth ravages London gin, Tennessee whiskey, Jalisco tequila and even Italian amaro with soil, smoke and fire, uprooting them from their civilized origins and leading your palate across forgotten terrain. So what does history really taste like? Find out.
- [Olive Oil Cake with Citrus Bitters](https://ediblemichiana.ediblecommunities.com/recipe/recipes-olive-oil-cake-citrus-bitters/) - Use citrus bitters to add depth of flavor to this moist cake. Serve this easy cake with brunch or for a less sweet dessert.
- [Citrus Bitters](https://ediblemichiana.ediblecommunities.com/recipe/recipes-citrus-bitters-0/) - Citrus is a hotshot among flavors, surfing on waves of orange juice or a margarita, lemonade or a whiskey sour. One of the things that makes citrus compelling in so many drinks and foods is the abundance of acid and sugar it brings to the party. Mixing different varieties of citrus in the same bitters will give you myriad flavor results. The bitters are illuminated by the limonene bitterness of citrus flavor itself, so citrus bitters actually liberate you from juicy drinks. Use them to quicken a huge variety of spirits-forward cocktails, sweet and dry alike.
- [Teff Brownies](https://ediblemichiana.ediblecommunities.com/recipe/recipes-teff-brownies/) - These decadent, chewy brownies are perfect way to get teff flour into your dessert regimen. No one will know these are gluten-free. Adapted from a recipe by Claire Smith of Tenera Grains. 
- [Carrot Teff Muffins](https://ediblemichiana.ediblecommunities.com/recipe/recipes-carrot-teff-muffins/) - These lightly sweetened muffins are the perfect breakfast or midday snack. They are best eaten fresh. Adapted from a recipe by Claire Smith of Tenera Grains. 
- [Raw Cultured Vegetables](https://ediblemichiana.ediblecommunities.com/recipe/recipes-raw-cultured-vegetables/) - Find your faith in fermentation with this healthy and delicious recipe.
- [Roasted Cauliflower with Lime Vinaigrette](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-cauliflower-lime-vinaigrette/) - Roasted Cauliflower with Lime Vinaigrette 2 cups cauliflower 2 tablespoons melted coconut oil ½–¾ teaspoon salt 2 teaspoons lime juice 1 teaspoon diced fresh chilies, choose your desired heat ½ tablespoon diced shallots 1 teaspoon grated fresh ginger2 tablespoons roughly chopped mint ½ teaspoon grated fresh turmeric ½ teaspoon olive oil ½ teaspoon sugar Toss the cauliflower with the coconut oil
- [Kale, Potato and Feta Frittata](https://ediblemichiana.ediblecommunities.com/recipe/recipes-kale-potato-and-feta-frittata/) - Eating well doesn’t have to take hours. A Spanish-style frittata (a flat omelet that is cooked partially on the stove and finished in the oven) is a great way to quickly use up all of the fresh produce in your fridge. Simply combine whatever you like with a few eggs to make a meal for a crowd. Feel free to use any cooking greens, roasted vegetables, mushrooms, leftover sausage, cheeses or fresh herbs to make your own combinations. Frittatas can be served warm or at room temperature, and are easily reheated the next day.
- [Cumin and Mustard Seed Carrots](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cumin-and-mustard-seed-carrots/) - Cumin and Mustard Seed Carrots 2 tablespoons unsalted butter 1 teaspoon mustard seeds 1 teaspoon cumin seeds 4 carrots, grated 2 teaspoons lemon juice 2 tablespoons cilantro, chopped ½ teaspoon salt Serves 4 Place the butter, mustard seeds and cumin seeds in a pan over medium heat. Cook for 1–2 minutes until the mustard seeds start to
- [Strawberry Balsamic 
Ice Cream](https://ediblemichiana.ediblecommunities.com/recipe/recipes-strawberry-balsamic-ice-cream/) - Summer begs for ice cream, and this delicious recipe combines the best of sweet and savory for a flavor that will keep your guests guessing about the ingredients. The balsamic vinegar gives this ice cream a depth that is surprising and addicting. The ice cream takes a while to set up, so allow plenty of time after churning for it to harden in the freezer before serving.
- [Mixed Squash and Cashew Stir-Fry](https://ediblemichiana.ediblecommunities.com/recipe/recipes-mixed-squash-and-cashew-stir-fry/) - This fast, adaptable stir-fry is great with any summer vegetables you have on hand. Make this truly seasonal by grabbing whatever produce is fresh at the market that day. Try substituting kale or spinach for the Swiss chard. Add in sweet peppers or thinly sliced kohlrabi. Most kinds of mushrooms would also work well to replace the shiitakes. This stir-fry would also taste great with some fresh Thai-style basil thrown in at the very end. You want the cut vegetables to be large enough that they still have some bite to them once cooked, but not so big that you need to use a knife to cut them up before eating.
- [Mixed Berry Pie](https://ediblemichiana.ediblecommunities.com/recipe/recipes-mixed-berry-pie/) - This classic pie makes the most of fresh summer berries. Enjoy with a scoop of homemade vanilla ice cream or whipped cream. By Deanna Briggs, co-owner and head baker at Excalibur Bakery, Niles, MI
- [Tandoori Kabobs with Cucumber Raita](https://ediblemichiana.ediblecommunities.com/recipe/recipes-tandoori-kabobs-cucumber-raita/) - Summer is a wonderful time to grill and eat outside. Feel free to substitute other vegetables or meat depending on what you have. Adapted by Chad Guard, Hole in the Woods Farm, Culver from The New Vegetarian Grill by Harvard Common Press
- [Flexible Pesto](https://ediblemichiana.ediblecommunities.com/recipe/recipes-flexible-pesto/) - Pesto can be made from almost any kind of green by simply adding cheese, olive oil and some garlic. Use whatever you have on hand and enjoy trying new combinations
- [Oyster Mushroom, Roasted Parsnip, Raisin and Kale with Fresh Pappardelle](https://ediblemichiana.ediblecommunities.com/recipe/recipes-oyster-mushroom-roasted-parsnip-raisin-and-kale-fresh-pappardelle/) - by Pete Hasbrouck, chef at Greenbush Brewing Company
- [Roasted Brussels Sprouts with Maple Syrup, Rutabaga and Spiced Almonds](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-brussels-sprouts-maple-syrup-rutabaga-and-spiced-almonds/) - By Eamonn McParland, chef/partner at Render Kitchen & Bar
- [Sweet Potato Corned Beef Hash](https://ediblemichiana.ediblecommunities.com/recipe/recipes-sweet-potato-corned-beef-hash/) - by Forage & Foster
- [Smoky Peanut 
Mole with Grilled Turkey Breast](https://ediblemichiana.ediblecommunities.com/recipe/recipes-smoky-peanut-mole-grilled-turkey-breast/) - This simple mole is a wonderful alternative to the traditional Thanksgiving turkey. Serve this dish at a smaller gathering or with Thanksgiving turkey leftovers. 
- [Web Exclusive: Chicken Thighs and Roasted Vegetables](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-chicken-thighs-and-roasted-vegetables/) - Use this flexible recipe with whatever root vegetables you have on hand. Beets, parsnips, squash or even Brussels sprouts make for a nice combination. Add spices such as cumin, curry, paprika or some fresh herbs. Inspired by reader Kathy Randolph
- [Web Exclusive: Cucumber and Yogurt Salad](https://ediblemichiana.ediblecommunities.com/recipe/recipes-web-exclusive-cucumber-and-yogurt-salad/) - This simple recipe is a perfect way to make the most of the end-of-summer produce and head into the abundance of fall.
- [Roasted Tomatoes and Feta](https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-tomatoes-and-feta/) - Inspired by co-publisher Katie Carpenter
- [Handmade Pasta](https://ediblemichiana.ediblecommunities.com/recipe/recipes-handmade-pasta/) - adapted from Michael McCrery, Executive Chef, Tosi's Making pasta is a fun project for a winter afternoon. Make this recipe even without a pasta machine. Try your pasta with Tosi's Carbonara recipe.
- [Berliner Brot](https://ediblemichiana.ediblecommunities.com/recipe/recipes-berliner-brot/) - Berliner Brot, often translated to “Berlin Christmas bread” in English, is lightly sweet and perfectly spicy with a hint of cocoa and just the right amount of hazelnut crunch.
- [Spiced Carrot and Goat Cheese Strudel](https://ediblemichiana.ediblecommunities.com/recipe/recipes-spiced-carrot-and-goat-cheese-strudel/) - Phyllo dough feels a little old-fashioned, but it’s super-easy to work with and cre­ates such spectacularly crisp, flaky layers. Here, the paper-thin sheets get wrapped around cumin-spiced carrots and tangy goat cheese to make a strudel that tastes vaguely Middle Eastern. If you prefer, you can replace the carrots with 2 cups of well-drained cooked greens or mushrooms.
- [Strawberry Rhubarb Crumble Pie](https://ediblemichiana.ediblecommunities.com/recipe/recipes-strawberry-rhubarb-crumble-pie/) - Strawberry Rhubarb Crumble Pie For the filling:2 cups organic rhubarb stalks grown with rain-harvested water2 cups organic strawberries1 cup fair-trade organic sugar or local honey2 teaspoons lemon zest¼ cup organic lemon juiceFor the crumb topping:1 cup organic dry-farmed flour¾ cup organic dried oats4–6 ounces pasture-raised butter, room temperature½ cup fair-trade organic sugar or local honey1
- [Tosi’s Carbonara](https://ediblemichiana.ediblecommunities.com/recipe/recipes-tosi-s-carbonara/) - by Michael McCrery, Executive Chef, Tosi's Any vegetable can be used in this versatile and quick-cooking pasta dish. Eliminate the pancetta for a great vegetarian entrée. Try this recipe with handmade pasta.
- [Duck Breast with Red Wine Reduction](https://ediblemichiana.ediblecommunities.com/recipe/recipes-duck-breast-red-wine-reduction/) - This is more of a technique than a recipe. Starting the meat in a cold pan may feel counterintuitive, but this preparation delivers a crisp skin, tender and flavorful meat, and rendered fat that you can reserve for sauce or for roasting potatoes. Cook the breast to an internal temperature of about 140° for medium doneness or 170° for well done.
- [Raspberry Lemon Clove Shrub](https://ediblemichiana.ediblecommunities.com/recipe/recipes-raspberry-lemon-clove-shrub/) - This fragrant fall drink is wonderful to have in your fridge to mix a quick cocktail, or combine it with sparkling water, tonic or soda water for a fast nonalcoholic drink. The raspberry shrub is versatile and can be used in endless ways, including Shrub with Chardonnay, Shrub Cocktail, and Shrub Tonic. Feel free to use other fresh fruits (strawberries, blackberries, peaches, etc.).
- [Mushroom Risotto](https://ediblemichiana.ediblecommunities.com/recipe/recipes-mushroom-risotto-0/) - Home cooks are sometimes intimidated when they think about making risotto, but this simple dish really only takes a little time and focus. Any kind of mushrooms are a good addition to this dish. Warm up with this recipe when the weather starts to turn cooler this fall. Enjoy with a glass of wine and a crunchy salad.
- [Cricket Flour Brownies](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cricket-flour-brownies/) - Insects are eaten in many countries around the world but not so much in the United States. However, the trend of eating insects is growing, in part as a solution to the food needs of a growing global population. (Read more: Insects could be the sustainable protein source of the future.) For this brownie recipe, we used a cricket flour mixture sourced in the U.S. Cricket flour has about 30% more protein than regular flours but also has similar qualities to all-purpose flour. It can be substituted cup for cup.
- [No-Knead Sourdough](https://ediblemichiana.ediblecommunities.com/recipe/recipes-no-knead-sourdough/) - Adapted from Breadtopia.com by Rossa Deegan
- [Tiffy’s Summertime Key Lime Butter Cookies](https://ediblemichiana.ediblecommunities.com/recipe/recipes-key-lime-butter-cookies/) - Reprinted with permission from Hungry for Harbor Country: Recipes & Tales from One Unexpectedly Delicious Year
- [Shrub Cocktail](https://ediblemichiana.ediblecommunities.com/recipe/recipes-shrub-cocktail/) - Try our Raspberry Lemon Clove Shrub recipe to make the shrub for this cocktail.
- [Shrub Tonic](https://ediblemichiana.ediblecommunities.com/recipe/recipes-shrub-tonic/) - This is a tasty nonalcoholic drink for adults and kids. Try our Raspberry Lemon Clove Shrub recipe to make the shrub for this drink.
- [Shrub with Chardonnay](https://ediblemichiana.ediblecommunities.com/recipe/recipes-shrub-chardonnay/) - Try our Raspberry Lemon Clove Shrub recipe to make the shrub for this cocktail.
- [Cuban Roasted Pernil Pork Shoulder with Skin](https://ediblemichiana.ediblecommunities.com/recipe/recipes-cuban-roasted-pernil-pork-shoulder-skin/) - Over the holidays we all love to make something special to celebrate with family and friends. This wonderful Cuban-style roast is a dish shared by our recipe editor, Tara Swartzendruber-Landis, from her friend Kirenia Costa, who cooks it regularly for her family and any guests who stay at their house. She says this is traditionally served with Arroz Moro around the holidays.
- [Crispy Golden Oven-Baked Fried Chicken with Chili Honey Drizzle](https://ediblemichiana.ediblecommunities.com/recipe/recipes-oven-baked-fried-chicken/) - Reprinted with permission from Hungry for Harbor Country: Recipes & Tales from One Unexpectedly Delicious Year
- [Colcannon](https://ediblemichiana.ediblecommunities.com/recipe/recipes-colcannon-0/) - Recipe by Michele Woody, Good Shepherd Montessori School kitchen and hot lunch coordinator. Read about Good Shepherd's farm program.
- [Herbal Cider Sour](https://ediblemichiana.ediblecommunities.com/recipe/recipes-herbal-cider-sour/) - By Constant Spring, Goshen, IN 
- [Some Like It Hot](https://ediblemichiana.ediblecommunities.com/recipe/recipes-some-it-hot/) - By Danni Smith, The Exchange Whiskey Bar Chili syrup lends depth of flavor to this light and refreshing cocktail. It can be made with either tequila or mezcal; tequila keeps the drink light and bright while mezcal gives it a smoky complexity. In lieu of watermelon, you could sub in blood orange, pineapple or grapefruit.
- [For the Turtles](https://ediblemichiana.ediblecommunities.com/recipe/recipes-blueberry-vodka-cocktail/) - By Brooke Donegan, Spirited The name of this delightful all-afternoon sipper is a nod to Spirited’s focus on sustainability. Absolut is a corporate leader in promoting clean oceans and other environmental causes. Serve with a paper straw, naturally!
- [Torta di Noci (Walnut Cake)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-torta-di-noci-walnut-cake/) - By Lisa Caponigri From This is Sunday Dinner
- [Stufato di Manzo Piemontese (Piemontese Stewed Beef)](https://ediblemichiana.ediblecommunities.com/recipe/recipes-stufato-piemontese-stewed-beef/) - By Lisa Caponigri, author of This is Sunday Dinner (Read our Q&A with Lisa)
- [Nana’s Italian Thanksgiving Turkey](https://ediblemichiana.ediblecommunities.com/recipe/recipes-italian-turkey/) - By Domenica Mittiga Aromatics inserted into the meat and a blanket of prosciutto add flavor, richness and texture to the turkey. The extra steps are well worth the effort in this original take on a classic dish. Read more about Nana’s Italian Thankgiving dinner.
- [Yank’s Coddle](https://ediblemichiana.ediblecommunities.com/recipe/recipes-yanks-coddle/) - By Troy Pippenger, local cook
- [Fruit of Hades](https://ediblemichiana.ediblecommunities.com/recipe/recipes-fruit-hades/) - By Rae Kujawski, Render Kitchen & Bar This Manhattan-like cocktail is a reimagining of the myth of Persephone and Hades, with, as Kujawski explains, “the spices of lore, the depth of the underworld and the symbol of the pomegranate.” She adds, “It’s the bridge between winter and spring, the sipper for every season, even in its rather dark expression.”
- [Pierogi](https://ediblemichiana.ediblecommunities.com/recipe/recipes-homemade-pierogi/) - One batch of dough makes roughly 72 pierogi with at least 24 of each of the three flavors below. You may have leftover filling. The dough recipe is easy to reduce to one-third if you’d like to try just one filling. The Pierogi Dough and Sauerkraut Filling are LaReau family recipes. The Potato Cheese Filling and Mushroom Filling are Edible Michiana originals.
- [Shannon Borders’ Chicken Pot Pie](https://ediblemichiana.ediblecommunities.com/recipe/recipes-shannon-borders-chicken-pot-pie/) - For our behind-the-scenes look into the kitchen at Michigan City Fire Station 1 (read the story), firefighter Shannon Borders shares his recipe for an easy, weeknight chicken pot pie, using premade pie crusts and frozen vegetables. If you want to spend a little extra time, make the pie crust yourself and get creative with the vegetables. Fresh local vegetables like potatoes, mushrooms, sweet potatoes, leeks or broccoli can add a fun twist. Just make sure to finely dice and precook your chosen vegetables before they go into the pie and use 1 pound total. Borders grills the chicken for this dish; here we offer an indoor solution for colder months.
- [Whole Wheat Cinnamon Rolls](https://ediblemichiana.ediblecommunities.com/recipe/recipes-whole-wheat-cinnamon-rolls/) - A warm cinnamon roll on a chilly morning is hard to beat. These orange rolls have a heartier texture than a typical cinnamon roll thanks to the whole wheat flour. If you don’t have time in the morning to prep these, the sliced and unbaked rolls can be covered and placed in the refrigerator overnight. Let them come to room temperature for 30 minutes before baking.

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- [Farm](https://ediblemichiana.ediblecommunities.com/tag/farm/)
- [Farm to Table](https://ediblemichiana.ediblecommunities.com/tag/farm-table/)
- [Gift Guide](https://ediblemichiana.ediblecommunities.com/tag/gift-guide/)
- [Granger](https://ediblemichiana.ediblecommunities.com/tag/granger/)
- [Fall Recipes](https://ediblemichiana.ediblecommunities.com/tag/season-fall-recipes/)
- [Bacon](https://ediblemichiana.ediblecommunities.com/tag/bacon/)
- [Bar](https://ediblemichiana.ediblecommunities.com/tag/bar/)
- [Books](https://ediblemichiana.ediblecommunities.com/tag/books/)
- [Breakfast & Brunch](https://ediblemichiana.ediblecommunities.com/tag/breakfast-brunch/)
- [Brewery](https://ediblemichiana.ediblecommunities.com/tag/brewery/)
- [Cake](https://ediblemichiana.ediblecommunities.com/tag/cake/)
- [Cheese](https://ediblemichiana.ediblecommunities.com/tag/cheese/)
- [Cornmeal](https://ediblemichiana.ediblecommunities.com/tag/cornmeal/)
- [Fisher](https://ediblemichiana.ediblecommunities.com/tag/fisher/)
- [Food Trends](https://ediblemichiana.ediblecommunities.com/tag/food-trends/)
- [Gluten-Free](https://ediblemichiana.ediblecommunities.com/tag/gluten-free/)
- [Honey](https://ediblemichiana.ediblecommunities.com/tag/honey/)
- [Spring Recipes](https://ediblemichiana.ediblecommunities.com/tag/season-spring-recipes/)
- [La Porte](https://ediblemichiana.ediblecommunities.com/tag/la-porte/)
- [Picnic](https://ediblemichiana.ediblecommunities.com/tag/picnic/)
- [American Restaurants](https://ediblemichiana.ediblecommunities.com/tag/american-restaurants/)
- [Asparagus](https://ediblemichiana.ediblecommunities.com/tag/asparagus/)
- [Butcher Shop](https://ediblemichiana.ediblecommunities.com/tag/butcher-shop/)
- [Campfire Cooking](https://ediblemichiana.ediblecommunities.com/tag/campfire-cooking/)
- [Caterer](https://ediblemichiana.ediblecommunities.com/tag/caterer/)
- [Cider](https://ediblemichiana.ediblecommunities.com/tag/cider/)
- [Condiments](https://ediblemichiana.ediblecommunities.com/tag/condiments/)
- [Cookbook](https://ediblemichiana.ediblecommunities.com/tag/cookbook/)
- [Cookies](https://ediblemichiana.ediblecommunities.com/tag/cookies/)
- [Dairy](https://ediblemichiana.ediblecommunities.com/tag/dairy/)
- [Egg](https://ediblemichiana.ediblecommunities.com/tag/egg/)
- [Events](https://ediblemichiana.ediblecommunities.com/tag/events/)
- [Fishing](https://ediblemichiana.ediblecommunities.com/tag/fishing/)
- [Health Benefits](https://ediblemichiana.ediblecommunities.com/tag/health-benefits/)
- [Summer Recipes](https://ediblemichiana.ediblecommunities.com/tag/season-summer-recipes/)
- [Michigan City](https://ediblemichiana.ediblecommunities.com/tag/michigan-city/)
- [Ranch](https://ediblemichiana.ediblecommunities.com/tag/ranch/)
- [Special Occasion](https://ediblemichiana.ediblecommunities.com/tag/special-occasion/)
- [Tailgating](https://ediblemichiana.ediblecommunities.com/tag/tailgating/)
- [BBQ Restaurants](https://ediblemichiana.ediblecommunities.com/tag/bbq-restaurants/)
- [Beans](https://ediblemichiana.ediblecommunities.com/tag/beans/)
- [Beef](https://ediblemichiana.ediblecommunities.com/tag/beef/)
- [Candy Store](https://ediblemichiana.ediblecommunities.com/tag/candy-store/)
- [Canning & Preserving](https://ediblemichiana.ediblecommunities.com/tag/canning-preserving/)
- [Chef](https://ediblemichiana.ediblecommunities.com/tag/chef/)
- [Christmas](https://ediblemichiana.ediblecommunities.com/tag/christmas/)
- [Coffee](https://ediblemichiana.ediblecommunities.com/tag/coffee/)
- [Cupcakes](https://ediblemichiana.ediblecommunities.com/tag/cupcakes/)
- [Dessert](https://ediblemichiana.ediblecommunities.com/tag/dessert/)
- [Drink Event](https://ediblemichiana.ediblecommunities.com/tag/drink-event/)
- [Family Friendly](https://ediblemichiana.ediblecommunities.com/tag/family-friendly/)
- [Flowers](https://ediblemichiana.ediblecommunities.com/tag/flowers/)
- [Foraging](https://ediblemichiana.ediblecommunities.com/tag/foraging/)
- [Goshen](https://ediblemichiana.ediblecommunities.com/tag/goshen/)
- [Green Living](https://ediblemichiana.ediblecommunities.com/tag/green-living/)
- [Winter Recipes](https://ediblemichiana.ediblecommunities.com/tag/season-winter-recipes/)
- [Kid Friendly](https://ediblemichiana.ediblecommunities.com/tag/kid-friendly/)
- [Maple Syrup](https://ediblemichiana.ediblecommunities.com/tag/maple-syrup/)
- [Milk](https://ediblemichiana.ediblecommunities.com/tag/milk/)
- [Beets](https://ediblemichiana.ediblecommunities.com/tag/beets/)
- [Cheese Shop](https://ediblemichiana.ediblecommunities.com/tag/cheese-shop/)
- [Cocktail](https://ediblemichiana.ediblecommunities.com/tag/cocktail/)
- [Coffee Roaster](https://ediblemichiana.ediblecommunities.com/tag/coffee-roaster/)
- [Comfort Food](https://ediblemichiana.ediblecommunities.com/tag/comfort-food/)
- [Drink Recipes](https://ediblemichiana.ediblecommunities.com/tag/drink-recipes/)
- [Elkhart](https://ediblemichiana.ediblecommunities.com/tag/elkhart/)
- [Hunting](https://ediblemichiana.ediblecommunities.com/tag/hunting/)
- [Nut Free](https://ediblemichiana.ediblecommunities.com/tag/nut-free/)
- [Pasta](https://ediblemichiana.ediblecommunities.com/tag/pasta/)
- [Yogurt](https://ediblemichiana.ediblecommunities.com/tag/yogurt/)
- [Benton Harbor](https://ediblemichiana.ediblecommunities.com/tag/benton-harbor/)
- [Blackberry](https://ediblemichiana.ediblecommunities.com/tag/blackberry/)
- [Brussels Sprouts](https://ediblemichiana.ediblecommunities.com/tag/brussels-sprouts/)
- [Coffee Shop](https://ediblemichiana.ediblecommunities.com/tag/coffee-shop/)
- [Distillery](https://ediblemichiana.ediblecommunities.com/tag/distillery/)
- [Fermenting](https://ediblemichiana.ediblecommunities.com/tag/fermenting/)
- [Fruit](https://ediblemichiana.ediblecommunities.com/tag/fruit/)
- [Producer](https://ediblemichiana.ediblecommunities.com/tag/producer/)
- [Rice](https://ediblemichiana.ediblecommunities.com/tag/rice/)
- [Artisan](https://ediblemichiana.ediblecommunities.com/tag/artisan/)
- [Blueberry](https://ediblemichiana.ediblecommunities.com/tag/blueberry/)
- [Chicken](https://ediblemichiana.ediblecommunities.com/tag/chicken/)
- [CSA](https://ediblemichiana.ediblecommunities.com/tag/csa/)
- [Farm Tour](https://ediblemichiana.ediblecommunities.com/tag/farm-tour/)
- [Grains](https://ediblemichiana.ediblecommunities.com/tag/grains/)
- [Juice & Smoothies](https://ediblemichiana.ediblecommunities.com/tag/juice-smoothies/)
- [Main Dish](https://ediblemichiana.ediblecommunities.com/tag/main-dish/)
- [Mishawaka](https://ediblemichiana.ediblecommunities.com/tag/mishawaka/)
- [Paleo](https://ediblemichiana.ediblecommunities.com/tag/paleo/)
- [Pies & Tarts](https://ediblemichiana.ediblecommunities.com/tag/pies-tarts/)
- [Winery](https://ediblemichiana.ediblecommunities.com/tag/winery/)
- [Carrot](https://ediblemichiana.ediblecommunities.com/tag/carrot/)
- [Duck](https://ediblemichiana.ediblecommunities.com/tag/duck/)
- [Farmers Market](https://ediblemichiana.ediblecommunities.com/tag/farmers-market/)
- [How to Cook](https://ediblemichiana.ediblecommunities.com/tag/how-cook/)
- [Meat](https://ediblemichiana.ediblecommunities.com/tag/meat/)
- [Pizza](https://ediblemichiana.ediblecommunities.com/tag/pizza/)
- [Restaurants](https://ediblemichiana.ediblecommunities.com/tag/restaurants/)
- [Seeds](https://ediblemichiana.ediblecommunities.com/tag/seeds/)
- [Southwest Michigan](https://ediblemichiana.ediblecommunities.com/tag/southwest-michigan/)
- [Cabbage](https://ediblemichiana.ediblecommunities.com/tag/cabbage/)
- [Citrus](https://ediblemichiana.ediblecommunities.com/tag/citrus/)
- [Fish](https://ediblemichiana.ediblecommunities.com/tag/fish/)
- [How to Grill](https://ediblemichiana.ediblecommunities.com/tag/how-grill/)
- [Nuts](https://ediblemichiana.ediblecommunities.com/tag/nuts/)
- [Shops & Markets](https://ediblemichiana.ediblecommunities.com/tag/shops-markets/)
- [Side Dishes](https://ediblemichiana.ediblecommunities.com/tag/side-dishes/)
- [South Bend](https://ediblemichiana.ediblecommunities.com/tag/south-bend/)
- [Sugar Free](https://ediblemichiana.ediblecommunities.com/tag/sugar-free/)
- [Tea](https://ediblemichiana.ediblecommunities.com/tag/tea/)
- [Cauliflower](https://ediblemichiana.ediblecommunities.com/tag/cauliflower/)
- [Food Truck](https://ediblemichiana.ediblecommunities.com/tag/food-truck/)
- [Gardening](https://ediblemichiana.ediblecommunities.com/tag/gardening/)
- [Kitchen Tools](https://ediblemichiana.ediblecommunities.com/tag/kitchen-tools/)
- [Northwest Indiana](https://ediblemichiana.ediblecommunities.com/tag/northwest-indiana/)
- [Pick Your Own](https://ediblemichiana.ediblecommunities.com/tag/pick-your-own/)
- [Salad](https://ediblemichiana.ediblecommunities.com/tag/salad/)
- [Vegan](https://ediblemichiana.ediblecommunities.com/tag/vegan/)
- [DIY](https://ediblemichiana.ediblecommunities.com/tag/diy/)
- [Gastropub](https://ediblemichiana.ediblecommunities.com/tag/gastropub/)
- [Grocery Store](https://ediblemichiana.ediblecommunities.com/tag/grocery-store/)
- [Niles](https://ediblemichiana.ediblecommunities.com/tag/niles/)
- [Pickling](https://ediblemichiana.ediblecommunities.com/tag/pickling/)
- [Sandwich](https://ediblemichiana.ediblecommunities.com/tag/sandwich/)
- [Travel](https://ediblemichiana.ediblecommunities.com/tag/travel/)
- [Vegetarian](https://ediblemichiana.ediblecommunities.com/tag/vegetarian/)
- [Chard](https://ediblemichiana.ediblecommunities.com/tag/chard/)
- [Fig](https://ediblemichiana.ediblecommunities.com/tag/fig/)
- [Health Food Store](https://ediblemichiana.ediblecommunities.com/tag/health-food-store/)
- [Northern Indiana](https://ediblemichiana.ediblecommunities.com/tag/northern-indiana/)
- [Quick & Easy](https://ediblemichiana.ediblecommunities.com/tag/quick-easy/)
- [Snacks](https://ediblemichiana.ediblecommunities.com/tag/snacks/)
- [Things to Do](https://ediblemichiana.ediblecommunities.com/tag/things-do/)
- [Travel Destinations](https://ediblemichiana.ediblecommunities.com/tag/travel-destinations/)
- [Urban Gardening](https://ediblemichiana.ediblecommunities.com/tag/urban-gardening/)
- [Vegetables](https://ediblemichiana.ediblecommunities.com/tag/vegetables/)
- [Whiskey](https://ediblemichiana.ediblecommunities.com/tag/whiskey/)
- [Holidays](https://ediblemichiana.ediblecommunities.com/tag/holidays/)
- [Ice Cream Shop](https://ediblemichiana.ediblecommunities.com/tag/ice-cream-shop/)
- [Lamb](https://ediblemichiana.ediblecommunities.com/tag/lamb/)
- [New Year's](https://ediblemichiana.ediblecommunities.com/tag/new-years/)
- [Slow Cooker](https://ediblemichiana.ediblecommunities.com/tag/slow-cooker/)
- [Soups & Stews](https://ediblemichiana.ediblecommunities.com/tag/soups-stews/)
- [Where to Stay](https://ediblemichiana.ediblecommunities.com/tag/where-stay/)
- [Wine](https://ediblemichiana.ediblecommunities.com/tag/wine/)
- [Grapes](https://ediblemichiana.ediblecommunities.com/tag/grapes/)
- [Indian Restaurants](https://ediblemichiana.ediblecommunities.com/tag/indian-restaurants/)
- [Spreads, Sauces, & Dips](https://ediblemichiana.ediblecommunities.com/tag/spreads-sauces-dips/)
- [Sustainable Food](https://ediblemichiana.ediblecommunities.com/tag/sustainable-food/)
- [Corn](https://ediblemichiana.ediblecommunities.com/tag/corn/)
- [Italian Restaurants](https://ediblemichiana.ediblecommunities.com/tag/italian-restaurants/)
- [Lemon](https://ediblemichiana.ediblecommunities.com/tag/lemon/)
- [Pork](https://ediblemichiana.ediblecommunities.com/tag/pork/)
- [Cucumber](https://ediblemichiana.ediblecommunities.com/tag/cucumber/)
- [Kitchen Supply Store](https://ediblemichiana.ediblecommunities.com/tag/kitchen-supply-store/)
- [Specialty Shop](https://ediblemichiana.ediblecommunities.com/tag/specialty-shop/)
- [Melon](https://ediblemichiana.ediblecommunities.com/tag/melon/)
- [Sausage](https://ediblemichiana.ediblecommunities.com/tag/sausage/)
- [Tea House](https://ediblemichiana.ediblecommunities.com/tag/tea-house/)
- [Thanksgiving](https://ediblemichiana.ediblecommunities.com/tag/thanksgiving/)
- [Garlic](https://ediblemichiana.ediblecommunities.com/tag/garlic/)
- [Shrimp](https://ediblemichiana.ediblecommunities.com/tag/shrimp/)
- [Ginger](https://ediblemichiana.ediblecommunities.com/tag/ginger/)
- [Nut & Seed](https://ediblemichiana.ediblecommunities.com/tag/nut-seed/)
- [Seafood](https://ediblemichiana.ediblecommunities.com/tag/seafood/)
- [Green Bean](https://ediblemichiana.ediblecommunities.com/tag/green-bean/)
- [Orange](https://ediblemichiana.ediblecommunities.com/tag/orange/)
- [Turkey](https://ediblemichiana.ediblecommunities.com/tag/turkey/)
- [Greens](https://ediblemichiana.ediblecommunities.com/tag/greens/)
- [Herbs](https://ediblemichiana.ediblecommunities.com/tag/herbs/)
- [Peach](https://ediblemichiana.ediblecommunities.com/tag/peach/)
- [Pear](https://ediblemichiana.ediblecommunities.com/tag/pear/)
- [Kale](https://ediblemichiana.ediblecommunities.com/tag/kale/)
- [Plum](https://ediblemichiana.ediblecommunities.com/tag/plum/)
- [Raspberry](https://ediblemichiana.ediblecommunities.com/tag/raspberry/)
- [Rhubarb](https://ediblemichiana.ediblecommunities.com/tag/rhubarb/)
- [Strawberry](https://ediblemichiana.ediblecommunities.com/tag/strawberry/)
- [Mushroom](https://ediblemichiana.ediblecommunities.com/tag/mushroom/)
- [Okra](https://ediblemichiana.ediblecommunities.com/tag/okra/)
- [Onion](https://ediblemichiana.ediblecommunities.com/tag/onion/)
- [Vegetarian Restaurants](https://ediblemichiana.ediblecommunities.com/tag/vegetarian-restaurants/)
- [Peas](https://ediblemichiana.ediblecommunities.com/tag/peas/)
- [Peppers](https://ediblemichiana.ediblecommunities.com/tag/peppers/)
- [Potato](https://ediblemichiana.ediblecommunities.com/tag/potato/)
- [Pumpkin](https://ediblemichiana.ediblecommunities.com/tag/pumpkin/)
- [Root Vegetables](https://ediblemichiana.ediblecommunities.com/tag/root-vegetables/)
- [Salad Greens](https://ediblemichiana.ediblecommunities.com/tag/salad-greens/)
- [Spinach](https://ediblemichiana.ediblecommunities.com/tag/spinach/)
- [Summer Squash](https://ediblemichiana.ediblecommunities.com/tag/summer-squash/)
- [Sweet Potato](https://ediblemichiana.ediblecommunities.com/tag/sweet-potato/)
- [Tomatoes](https://ediblemichiana.ediblecommunities.com/tag/tomatoes/)
- [Turmeric](https://ediblemichiana.ediblecommunities.com/tag/turmeric/)
- [Winter Squash](https://ediblemichiana.ediblecommunities.com/tag/winter-squash/)
- [candy](https://ediblemichiana.ediblecommunities.com/tag/candy/)
- [early summer](https://ediblemichiana.ediblecommunities.com/tag/early-summer/)
- [recipes](https://ediblemichiana.ediblecommunities.com/tag/recipes/)
- [table grapes](https://ediblemichiana.ediblecommunities.com/tag/table-grapes/)
- [Concord grapes](https://ediblemichiana.ediblecommunities.com/tag/concord-grapes/)
- [grape leaves](https://ediblemichiana.ediblecommunities.com/tag/grape-leaves/)
- [Lake Michigan](https://ediblemichiana.ediblecommunities.com/tag/lake-michigan/)
- [in season](https://ediblemichiana.ediblecommunities.com/tag/in-season/)
- [produce guide](https://ediblemichiana.ediblecommunities.com/tag/produce-guide/)
- [original EM recipe](https://ediblemichiana.ediblecommunities.com/tag/original-em-recipe/)
- [late summer](https://ediblemichiana.ediblecommunities.com/tag/late-summer/)
- [pan jam](https://ediblemichiana.ediblecommunities.com/tag/pan-jam/)
- [focaccia](https://ediblemichiana.ediblecommunities.com/tag/focaccia/)
- [schiacciata con l'uva](https://ediblemichiana.ediblecommunities.com/tag/schiacciata-con-luva/)
- [dolmas](https://ediblemichiana.ediblecommunities.com/tag/dolmas/)
- [Mediterranean](https://ediblemichiana.ediblecommunities.com/tag/mediterranean/)
- [Middle Eastern](https://ediblemichiana.ediblecommunities.com/tag/middle-eastern/)

## Guide Tags

- [turkey](https://ediblemichiana.ediblecommunities.com/guide_tag/2478/)
- [English walnuts](https://ediblemichiana.ediblecommunities.com/guide_tag/2477/)
- [black walnuts](https://ediblemichiana.ediblecommunities.com/guide_tag/2476/)
- [pawpaws](https://ediblemichiana.ediblecommunities.com/guide_tag/2470/)
- [vinegar](https://ediblemichiana.ediblecommunities.com/guide_tag/2462/)
- [honey](https://ediblemichiana.ediblecommunities.com/guide_tag/2461/)
- [hard cider](https://ediblemichiana.ediblecommunities.com/guide_tag/2395/)
- [italian](https://ediblemichiana.ediblecommunities.com/guide_tag/1790/)

## Publishers

- [Edible Michiana](https://ediblemichiana.ediblecommunities.com/publisher/edible-michiana/)