2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: photos by Teresa Rafidi ... See MoreSee Less
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DEEP IN THE HEART: Jalapeño Jellies and Family Traditions at Luscombe Farm


Photos by Melinda Ortley

What do you do when life gives you peppers? You make pepper jelly, of course. Though Leslie Luscombe had pies in mind when she opened her commercial kitchen at her farm in Anna, it was her pepper jelly, made from an old family recipe, that people came clamoring for.

Luscombe is of the fourth generation to live and work on her family’s farm, and she claims that wholesome fresh food runs in her veins. Luscombe’s grandmother had an egg business and her grandfather harvested grain and raised cattle. Her cousin sells pecans right across the road, and buyers drive up from Dallas to buy her aunt’s irises in the spring.

Continuing the family tradition, Luscombe began marketing Luscombe Farm gourmet jellies in 2007. Today she uses fresh, local produce from a nearby farm owned by a pharmacist with a green thumb. They began a working relationship last year, and the farm has added rows upon rows of new pepper plants for the sole purpose of making Luscombe’s jalapeño jellies. A robust supply of blackberries prompted her to add blackberries to her line-up of flavors.

Made with handpicked peppers, onions, berries and one secret ingredient Luscombe keeps under tight wraps, her flavors include Jalapeño Pepper, Jalapeño Blackberry, Jalapeño Peach (a concoction born after an invitation to a peach festival) and Sweet Fire, an award-winning spread the color of sunset, made with apricots, purple onions, habaneros and red peppers.

Though Luscombe Farms pepper jellies are sold in over 100 stores nationwide, Leslie Luscombe can still be found at the McKinney Chestnut Square farmers market every Saturday donning her apron and winning over the public with her bubbly smile and delectable samples of her wares. When asked why she continues to do the farmers market, she says she enjoys meeting her patrons. Luscombe keeps up with demand by cooking four days a week with the help of her assistant, Silvia Hernandez. Together, they chop, mash, taste, stir, taste again, can and label. In a world where products strive to reach national household status, Luscombe continues to make small, artisan batches. This is what makes her jellies so enticing for local chefs like Robert Lyford from McKinney’s popular Patina Green. He says his sandwiches made with Luscombe’s jellies are always the ones that sell out first.

Luscombe credits past generations for her entrepreneurial spirit, and in turn, she has passed on those same traits to her son Samuel who is studying landscape architecture at Oklahoma State University. On a recent trip home, he showed Luscombe where he plans to build his house, high on a picturesque hill overlooking pastures. “He’ll raise cattle,” she says with a contented smile. Like the big shade tree outside her kitchen window, Luscombe has deep roots that anchor her to this farm, and she’s proud that her son feels those same ties. Besides creating jellies, Luscombe is working on a cookbook that intertwines recipes with her family history.


Smoked Cheddar Biscuits with Luscombe
Farms Jalapeño Jelly and Ham

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MELINDA ORTLEY is a Fine Art Photographer who believes that every image should stand alone as a work of art. Using the classic medium of film, her goal is to create vibrant, original images that go beyond her client's expectations, whether that client be a blushing bride, growing family, business owner or magazine editor. You can view her portfolio at

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