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Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. ![]()
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Pick up a copy when you join us for dinner or read online!
RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
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Dive 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!![]()
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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: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/![]()
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📸 by Jessie Hagan photography![]()
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#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
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!![]()
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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! ![]()
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#foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies
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: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827![]()
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Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation.
A few tickets remain for the Autumn Equinox Dinner on Sept. 24 at Sister Grove Farm! Don't wait; the deadline to register is Monday, Sept. 18, and space is limited. Get tickets here: www.sistergrovefarm.com/event-details/come-to-the-farm-table-for-an-autumn-equinox-dinner![]()
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This four course farm dinner highlights the benefits of a small, hyperlocal food system. Enjoy culinary creations from Chefs Marlene Faulkner of Knife and Faulk and Marco Rios of Heritage Butchery & Barbecue, utilizing ingredients from local guest farmers -- both the 2023 Texas Conservation Farmer, Aaron Reeves of Reeves Family Farm, and Dawson Mehalko of Jubilant Fields Farms. Plus, each course includes wine pairings from Edge of the Lake Vineyard in Valley View, Texas.![]()
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Susie Marshall, Executive Director of GROW North Texas, will be part of the conversation, sharing insights into how our community can work together to rebuild the local food system in North Texas.![]()
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#eatrealfood #farmdinner #edibledfw #supportlocalfarmers #chefsoftexas #northtexasfoodies #knowwhereyourfoodcomesfrom #eatdrinkthinklocal #vanalstynetx![]()
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Read our story about Sister Grove Farm, Summer 2023 issue: www.edibledfw.com/summer-2023/sister-grove-farm-building-a-sense-of-place/
Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...
Persimmon Pudding
By Sheri Castle from
THE NEW SOUTHERN GARDEN COOKBOOK
Persimmon pudding is a very old dessert that has countless variations. Some are firm like gingerbread cake and others are creamy spoon food. The only common denominator is persimmons, and even that isn’t straightforward. Sheri uses soft Hachiya persimmons and adds apricot preserves.
8 servings
Vegetable oil spray
¾ cup all-purpose flour
¼ cup fine stoneground cornmeal
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 large eggs
¾ cup packed light or dark brown sugar
1 cup well-shaken buttermilk
¾ cup Hachiya persimmon purée plus ¼ cup apricot preserves
2 tablespoons unsalted butter, melted
Whipped cream, for serving
Preheat the oven to 350°F. Mist the inside of a 1½-quart baking dish with the spray. The pudding bakes in a water bath, so set the dish inside a baking pan. Whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
Whisk the eggs in a large bowl until the whites and yolks are blended, then vigorously whisk in the brown sugar until it dissolves and the mixture thickens. Gently whisk in the buttermilk and persimmon purée.
Add the flour mixture and stir with a rubber spatula only until the dry ingredients disappear into the batter. Stir in the melted butter.
Scrape the batter into the small baking dish. Pour enough very hot tap water into the baking pan to come halfway up the sides of the dish.
Bake until the top is puff ed and the pudding is just set, about 1 hour. A thin knife inserted about 1 inch from the center should come out moist but not wet. Remove the dish from the water bath and let sit for at least 10 minutes before serving warm or at room temperature, topped with whipped cream if you like.
Sheri Castle is the author of The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes. Copyright © 2011 by Sheri Castle.
