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Author Archive | Edible Dallas and Fort Worth

Recipes for Home

Collection of recipes from the Edible Communities

Purchase this e-cookbook and you’ll help keep our publishers doing what they do best: advocating for sustainable food systems and sharing stories that matter to us all. ediblecommunities.com/edible-cookbook

RECIPES

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Fall 2020

Cover: Einkorn Tortillas from Barton Springs Mill
(Photo by Casey Woods)

CONTENTS

NOTABLE EDIBLE

CURRENT CRAVINGS

Budding Palates
BY HEIDI RICHTER

LIQUID ASSETS

Homemade Fire Cider
BY MINDY MEYERS

DEEP IN THE HEART

SEASONAL RECIPES

COOKING FRESH

Better Grains
BY ABBY LOVE

CLOSING TIME

The Power of Greens
BY CATHY MATUSICKY

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What’s in Season: Spring 2020

Asian Greens • Asparagus • Arugula • Beets • Broccoli • Brussels Sprouts • Cabbage • Cauliflower • Carrots • Celery • Chard • Cilantro • Collard Greens • Dill • Fava Beans • Garlic • Green Onions • Fennel • Kale • Kohlrabi • Leeks • Lettuce • Mint • New Potatoes • Oregano • Parsley • Parsnips • Peas (English, Snap, Snow) • Radishes • Rosemary • Rutabaga • Sage • Sorrel • Spinach • Spring Onions • Strawberries • Thyme • Turnips • Watercress 

Click for a list of local YOU-PICK-ITS and FARMERS MARKETS.…

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What’s in Season: Winter 2019-20

Arugula
Beets
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Cilantro
Citrus (Rio Grande Valley)
Collards
Dill
Endive
Fennel
Fenugreek
Kale
Kohlrabi

Leek
Lettuce
Mizuna
Mustard Greens
Parsnips
Radicchio
Radishes
Rosemary
Rutabaga
Sage
Shallots
Spinach
Swiss Chard
Thyme
Turnips & Turnip Greens
Watercress

Compiled with the help of Marie Tedei, Eden’s Garden CSA Farm, and other local farmers.…

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What’s in Season: Fall 2019

EARLY FALL
Beans and Peas snap) (fresh shell and
Corn
Cucumber
Eggplant
Figs
Melons
Okra
Peppers
Squash
Tomatoes
Watermelon

LATE FALL
Apples
Arugula
Beets
Broccoli
Cauliflower

Cabbage
Carrots
Celery
Chard
Collards
Fava Beans
Kale
Lettuce
Mustard Greens
Pears
Pecans
Persimmons
Pomegranates
Potatoes
Pumpkins
Radishes
Spinach
Sweet Potatoes
Turnips

Compiled with the help of Marie Tedei, Eden’s Garden CSA Farm, and other local farners.

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Eggplant Four Ways

BREAD IT

Slice eggplant into rounds. Dip each round first into flour, then into a beaten egg, and then into breadcrumbs. Breaded slices can be either baked on a well-oiled sheet pan or pan-fried until golden brown and crispy. Eat as eggplant chips or layer with marinara sauce and mozzarella cheese into a classic eggplant parmesan.…

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