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Know Your Peas and Quinoa

Inspired and Creative Vegetable Recipes and More from Acclaimed Chef Deborah Madison

Vegetable Literacy

Ten Speed Press, 2013 

One of my favorite cookbooks in recent years is the gorgeous Vegetable Literacy by the wonderful Deborah Madison. I had the pleasure of taking a cooking class with Madison many years back and her thoughtful, balanced approach to preparing food was as evident in the kitchen as it is in this book. (I still make her delicious turnip soup regularly.)

Madison is a master of flavor combinations, building complex and incredibly satisfying food out of seemingly simple ingredients. The same can be said about Vegetable Literacy, which takes the humblest of vegetables, like the Jerusalem artichoke, and turns them into something good enough to serve to company. Madison’s cookbook is a must for vegetarians and a treasure trove for home cooks wanting to increase their creativity and knowledge about vegetables. Highly recommended.

—Maya Parson, Edible Michiana editor

 Sun Choke Bisque with Pumpkin Seed Oil and Sunflower Sprouts

Recipe from Deborah Madison, Vegetable Literacy Serves 4 to 6

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 … Read More

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Tomato Carpaccio

Heartland Fare

Many Cultures Meet on Midwestern Tables

By Amy Thielen

Amy Thielen is the author of The New Midwestern Table (Clarkson Potter, 2013), the host of Food Network’s Heartland Table, and a James Beard award-winning food writer. A former New York City line cook, she moved back home to northern Minnesota in 2008 with her husband and their son. She can be found at

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.

By and large, we’re seasonal cooks—not just because it’s currently fashionable, but because in-season ingredients are less expensive, taste better and, in our staunchly four-season climate, are truly fleeting: When we come across wild berries, ducks, asparagus, pecans or cherished morel mushrooms, we snap them up. A lot of the best Midwestern food involves a very American intimacy with the wilderness, some hunting and gathering, a principle that counts even if … Read More

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Sancocho is a traditional Puerto Rican stew. This recipe comes from Javier Mendez of Javier’s Bistro in South Bend, Indiana.

Sancocho and Sofrito

Sancocho is a traditional Puerto Rican stew. This recipe comes from Javier Mendez of Javier’s Bistro in South Bend, Indiana.


Note: Adobo, yuca and plantains can be found at Latin American groceries and many larger supermarkets. Pre-made sofrito is also sometimes available.
Makes 6 portions

2 tablespoons vegetable or olive oil
1½ pounds stew meat, cut into 2- to 3-inch pieces (Javier uses beef, but this dish could be made with chicken or pork.)
1 large onion, diced in large pieces
½ pound red potato, diced
½ cup celery, diced in large pieces
1 cup summer squash or carrots, diced in large pieces
⅓ pound plantain, sliced
½ cup tomato sauce
½ cup red wine
2 quarts water
2 teaspoons garlic, minced
¼ bunch cilantro leaves, chopped
2 teaspoon adobo (see note above)
¼ cup sofrito (see recipe below)
½ teaspoon oregano
¼ teaspoon marjoram
2 bay leaves
2 cups corn kernels
⅓ pound yuca, peeled and diced
1 cup peas

Heat the oil in a large frying pan. Cook the meat over medium-high heat until browned on all sides. Add the onion and sauté for 2 minutes. Add the potatoes, celery, squash or carrots and plantains and sauté … Read More

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Roasted Chestnuts

Adapted from Bon Appetit Photo by Bradley W. Bergey

Serves 3–4

1 pound fresh unshelled chestnuts

2–3 sprigs rosemary

1/4 cup (1/2 stick) unsalted butter, melted

1 teaspoon (or more) kosher salt

1 pinch freshly grated nutmeg

Preheat oven to 425. Score the chestnuts with an X on the rounded side of the chestnut. Heat a pan of water to boiling and soak the chestnuts for 1–2 minutes. This will help them steam as they are roasting.

Drain the chestnuts and set aside the pan. Lay out a piece of foil on the counter. Place the chestnuts, rosemary, butter, salt and nutmeg on the foil. Use your hands to toss the ingredients together. Gather up the sides of the foil and place in the empty pan, leaving the chestnuts in a single layer.

Put the pan in the oven and roast the chestnuts for 35–40 minutes, until the edges of the shells are beginning to turn up.

Place in a bowl and pour all butter and spices over the top. Check the seasonings and add more salt if desired. Serve hot.


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In Season


Vegetables: Arugula, Asparagus, Maple Syrup, Chicory, Dandelion Greens, Garlic Scapes, Edible Flowers, Fiddlehead Ferns, Kale, Lettuce, Nettles, Pak Choi, Radishes, Ramps (Wild Leeks), Sorrel, Spinach, Spring Onions.

Fruit: Rhubarb, Strawberries (late May)

Herbs: Chives, Mint, Parsley, Rosemary, Sage, Thyme

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Farmers’ Market Directory

Farmers Markets



Downtown Elkhart City Market
224 S. Main St.
Tue, Thur, Fri and Sat 9am–3pm
May 3–October

Elkhart Community Farmers Market
1645 Cassopolis St.
Tue and Thur 10am–6pm
Sat 8am–3pm
April 28–TBA 

Goshen Farmers Market
212 W. Washington St.
Tue 3–6pm
May 6–October 28
Sat 8am–1pm
All year

Nappanee Farmers Market
401 E. Market St. at Coppes Commons
Sat 8am–noon
June 14–September 27

Woodlawn Nature Center Harvest Market
604 Woodlawn Ave., Elkhart
Fri 1–6pm



Kosciusko County Farmers Market
Downtown Warsaw at City Hall Plaza
Wed 5–7pm
June 7–October 22
Sat 8am–1pm
May 3–October 25 

Mentone Community Farmers Market
202 W. Main St. on the corner of SR 25 and Tucker Street
Sat 8am–noon
May 12–October 20

Pierceton Farmers Market
Brower Park
Fri 4–7pm
May 30–October 31 

Syracuse Artisan and Farmers Market
Veteran’s Memorial Park at Crosson Mill along SR 13
Sat 9am–2pm
May 10–October 11



LaPorte Farmers Market
Corner of Lincolnway and Monroe
Sat 8am–1pm
May 17–October 

The Uptown Farmers Market
8th and Washington streets, Michigan City
Sat 8am–2pm
May 3–November 29

Spire Farmers Market
299 W. Johnson Rd.
Third Thur 11am–2pm
June–October… Read More

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