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Our Mission

Edible Alchemy cultures a vibrant food community from the ground up. We believe that nutritious and local food is essential to healthy individuals and healthy communities.
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Organic PRODUCE $25
1 lb White Button Mushrooms from River Valley Ranch- Burlington, WI
2-3 Hass Avocados from – Co-op Partners- CA
1 bunch of Dino Kale from Co-op Partners- CA/FL
2 bunches Green Onion from Co-op Partners- CA
Burdock Root from Co-op Partners- Viroqua, WI
1.5 lb Jewel Yams from Co-op Partners- CA
1 lb Golden Beets from Nichols Farm- Marengo, IL
1.25lb Russian Blue Potatoes from Nichols Farm- Marengo, IL
1 bunch Basil from Windy City Harvest- Chicago, IL
1 bunch Greentop Radish from Co-op Partners – CA

1 head Green Leaf Lettuce from Co-op Partners- CA
Organic FRUIT $10
Kent Mangoes from Co-op Partners- Peru
Fairtrade Bananas from Co-op Partners- Ecuador/Peru

Valencia Oranges from Co-op Partners- CA

Organic PRODUCE $25
1 lb White Button Mushrooms from River Valley Ranch- Burlington, WI
2-3 Hass Avocados from – Co-op Partners- CA
1 bunch of Dino Kale from Co-op Partners- CA/FL
2 bunches Green Onion from Co-op Partners- CA
Burdock Root from Co-op Partners- Viroqua, WI
1.5 lb Jewel Yams from Co-op Partners- CA
1 lb Golden Beets from Nichols Farm- Marengo, IL
1.25lb Russian Blue Potatoes from Nichols Farm- Marengo, IL
1 bunch Basil from Windy City Harvest- Chicago, IL
1 bunch Greentop Radish from Co-op Partners – CA

1 head Green Leaf Lettuce from Co-op Partners- CA
Organic FRUIT $10
Kent Mangoes from Co-op Partners- Peru
Fairtrade Bananas from Co-op Partners- Ecuador/Peru

Valencia Oranges from Co-op Partners- CA


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Organic PRODUCE $25
1 lb Parsnips from Genesis Grower- St. Anne, IL
1 Celeriac from – Genesis Growers- St. Anne, IL
A couple heads of Garlic from Nichols Farm- Marengo, IL
1 lb Daikon Radish from Co-op Partners- CA
2 lbs Red Potatoes from Co-op Partners- MN/ND
1 bunch Rapini from Co-op Partners- CA
1 bunch Rosemary from Co-op Partners
1lb Fennel from Co-op Partners- CA
1 head Red Butter Leaf Lettuce from Co-op Partners- CA
1 bunch Rainbow Chard from Co-op Partners – CA
Organic FRUIT $10
Minneola Tangelos from Co-op Partners- CA
Shaddock Pommelo Grapefruits from Co-op Partners- CA

Organic PRODUCE $25
1 lb Parsnips from Genesis Grower- St. Anne, IL
1 Celeriac from – Genesis Growers- St. Anne, IL
A couple heads of Garlic from Nichols Farm- Marengo, IL
1 lb Daikon Radish from Co-op Partners- CA
2 lbs Red Potatoes from Co-op Partners- MN/ND
1 bunch Rapini from Co-op Partners- CA
1 bunch Rosemary from Co-op Partners
1lb Fennel from Co-op Partners- CA
1 head Red Butter Leaf Lettuce from Co-op Partners- CA
1 bunch Rainbow Chard from Co-op Partners – CA
Organic FRUIT $10
Minneola Tangelos from Co-op Partners- CA
Shaddock Pommelo Grapefruits from Co-op Partners- CA


Share Contents 2/14
  • PRODUCE:
  • 1 lb Portobello Mushrooms from River Valley Ranch
  • 1 lb Orange Carrots from Genesis
  • 1 lb Sweet Candy Onions from Nichols
  • 1 lb Small Russet Potatoes from  Nichols
  • 1 small bunch Chocolate Mint from Windy City
  • Endive from Co-op Partners (CA)
  • 1 bunch Arugula from Co-op Partners (CA)
  • 1 head Savoy Cabbage from Co-op Partners (CA)
  • 1+ lb Broccoli from Co-op Partners (CA)
  • 1 bunch Dill from Co-op Partners (CA)
  • FRUIT:
  • Royal Mandarins from Co-op Partners (CA)
  • Bananas  from Co-op Partners (Peru/Ecuador)
  • Cameo Apples from Ellis Farms
  • PRODUCE:
  • 1 lb Portobello Mushrooms from River Valley Ranch
  • 1 lb Orange Carrots from Genesis
  • 1 lb Sweet Candy Onions from Nichols
  • 1 lb Small Russet Potatoes from  Nichols
  • 1 small bunch Chocolate Mint from Windy City
  • Endive from Co-op Partners (CA)
  • 1 bunch Arugula from Co-op Partners (CA)
  • 1 head Savoy Cabbage from Co-op Partners (CA)
  • 1+ lb Broccoli from Co-op Partners (CA)
  • 1 bunch Dill from Co-op Partners (CA)
  • FRUIT:
  • Royal Mandarins from Co-op Partners (CA)
  • Bananas  from Co-op Partners (Peru/Ecuador)
  • Cameo Apples from Ellis Farms

 

EA Produce Share

Please be sure to complete your order on the webstore by receiving a confirmation email indicating your order has gone through. Thanks!

Reserve your share now!

The Playshops


Spring Organic Body Care Playshops

organic body care

 

 

 

Spring Organic Body Care

with Andrea Mattson-McGaffey

@ The Eco Collective 2042 W 21st Street, Chicago

Sunday April 12 11am-1pm

Sunday April 26 11am-1pm
Tuesday May 19 5:45-7:45pm

Thursday May 28 6-8pm

What you put in your body directly affects your health.  What you put ON your body does the same, too!  Your skin, your largest organ, is the barrier for your body against pathogens, dirt, and foreign objects.  It is also incredibly absorbent, taking in what is put on it and bringing it into the body and bloodstream.

For this reason, it’s very important to know what the effects of your personal care products are!  Many mainstream personal care product ingredients are unregulated and created from petrochemicals and harsh materials.  Many products need counter-products (shampoo/conditioner, soap/lotion), and marketing helps to create an image of need around certain products (deoderant, perfume, cosmetics).

Use healthy, whole foods on and in your body to bring you to better health, and be aware of how they are affecting your body and health.  Ingredients such as olive oil, sunflower oil, coconut oil, baking soda, aloe juice, apple cider vinegar, peppermint, lavender, beeswax, and honey can be blended together to create effective products and tasty, nourishing foods.

Join Andrea at the Eco Collective to learn the basics of creating natural skincare remedies for the coming spring season. Identify where your own skin could use a boost, then indulge in a local honey and clay mask to purify and detoxify your skin. Andrea shows you how to create a customized toner to balance your skin’s pH, before sharing her secrets for mixing up basic products like lavender-scented deodorant, a moisturizing hand salve and a hair rinse made with dried herbs & spices. Leave armed with samples of nourishing, all-natural products and the know-how to mix up your own concoctions at home.

organic body care

 

 

 

Spring Organic Body Care

with Andrea Mattson-McGaffey

@ The Eco Collective 2042 W 21st Street, Chicago

Sunday April 12 11am-1pm

Sunday April 26 11am-1pm
Tuesday May 19 5:45-7:45pm

Thursday May 28 6-8pm

What you put in your body directly affects your health.  What you put ON your body does the same, too!  Your skin, your largest organ, is the barrier for your body against pathogens, dirt, and foreign objects.  It is also incredibly absorbent, taking in what is put on it and bringing it into the body and bloodstream.

For this reason, it’s very important to know what the effects of your personal care products are!  Many mainstream personal care product ingredients are unregulated and created from petrochemicals and harsh materials.  Many products need counter-products (shampoo/conditioner, soap/lotion), and marketing helps to create an image of need around certain products (deoderant, perfume, cosmetics).

Use healthy, whole foods on and in your body to bring you to better health, and be aware of how they are affecting your body and health.  Ingredients such as olive oil, sunflower oil, coconut oil, baking soda, aloe juice, apple cider vinegar, peppermint, lavender, beeswax, and honey can be blended together to create effective products and tasty, nourishing foods.

Join Andrea at the Eco Collective to learn the basics of creating natural skincare remedies for the coming spring season. Identify where your own skin could use a boost, then indulge in a local honey and clay mask to purify and detoxify your skin. Andrea shows you how to create a customized toner to balance your skin’s pH, before sharing her secrets for mixing up basic products like lavender-scented deodorant, a moisturizing hand salve and a hair rinse made with dried herbs & spices. Leave armed with samples of nourishing, all-natural products and the know-how to mix up your own concoctions at home.


Fertile Crescent Feast 2/27

fertile crescent feast flier
Edible Alchemy presents:  The Fertile Crescent Feast

Friday, February 27th, 2015

doors at 7pm dinner at 7:30pm

$50 for 3 courses + hookah, drink pairings, live entertainment
RSVP bit.ly/eacrecentfeast

Menu Musings (Served family style):

.1.

tabbouleh, hummus, baba gannouj, mana’esh (bread + oil + zatar), pita, organic veggies

+wine+

.2.

moussaka (eggplant + garbanzo in tomato sauce), saffron rice, cousa (spiced lentil + nut stuffed zucchini squash), bamya (okra in garlic tomato sauce), fattoush (arabic salad + sumac), pita, cucumber yogurt sauce, garlic sauce, parsley

+cocktails+

.3.

baklava (filo + nuts + syrup + orange blossom), namoura (semolina + almond + rose cake), date cookies, hookah,

+sweet mint tea+turkish coffee+

 

fertile crescent feast flier

fertile crescent feast flier
Edible Alchemy presents:  The Fertile Crescent Feast

Friday, February 27th, 2015

doors at 7pm dinner at 7:30pm

$50 for 3 courses + hookah, drink pairings, live entertainment
RSVP bit.ly/eacrecentfeast

Menu Musings (Served family style):

.1.

tabbouleh, hummus, baba gannouj, mana’esh (bread + oil + zatar), pita, organic veggies

+wine+

.2.

moussaka (eggplant + garbanzo in tomato sauce), saffron rice, cousa (spiced lentil + nut stuffed zucchini squash), bamya (okra in garlic tomato sauce), fattoush (arabic salad + sumac), pita, cucumber yogurt sauce, garlic sauce, parsley

+cocktails+

.3.

baklava (filo + nuts + syrup + orange blossom), namoura (semolina + almond + rose cake), date cookies, hookah,

+sweet mint tea+turkish coffee+

 

fertile crescent feast flier


Creative Kimchi

292253_10100366193302967_1244483471_n

Ferment for health!  Ferment for taste!  Ferment for radical self-sustainability!

Kimchi is a traditional Korean ferment, a side dish famously eaten on… well, everything. It can be spicy, sweet, garlic-y, red hot, salty, spiced, or any combination of the above. It’s guaranteed to be mouthwatering, however you flavor it.

Traditional ingredients include napa cabbage, cucumber, radish, green onion, garlic and ginger, though most vegetables and fruits can be used. The creation then goes through a fermentation process where microbes transform the mix of spices and vegetables into a flavor-loaded, vitamin-packed, super-good-for-you condiment or side dish. This process takes one to three weeks, exercising your patience. Rest assured, the wait is well worth it.

In this class, we will experiment with a variety of traditional and non-traditional vegetables and spices to create your very own recipe in class. As much produce as possible will be sourced by Edible Alchemy Foods Co-op from local area farmers using sustainable means of agriculture. Other produce used will be organic. We’ll sample a few varieties of kimchi during the class, to help inspire.

Bring home your own kimchi creation, with instructions on how to continue the fermentation process, and a whole bunch of ideas of how to eat your kimchi once finished!

  • Wednesday 3/25 6-8pm
  • Saturday 3/28 2-4pm
  • Tuesday 4/7  6-8pm
  • Saturday 4/11 2-4pm
  • Sunday 4/19 11-1pm

 

  • $25
  • Eco Collective: 2042 W 21st Street, Chicago
  • instructor: Andrea Mattson-McGaffey
  • RSVP here

instructor bio:Andrea manages Edible Alchemy Foods Co-operative, a locally & sustainably-focused produce & bulk co-operative. She is quite the fermento- judging Chicago’s Good Food Festival’s Kimchi Challenge in March 2013 and teaching fermentation classes all over the windy city. She also manages the Eco Rooftop garden, teaching workshops to students of all ages. Her passion for food began while studying art at the Art Institute of Chicago, and extended into creating a structure that allows people to learn skills like gardening, composting, cooking, preserving food & using medicinal herbs while developing community bonds with all who cross her path.

 

292253_10100366193302967_1244483471_n

Ferment for health!  Ferment for taste!  Ferment for radical self-sustainability!

Kimchi is a traditional Korean ferment, a side dish famously eaten on… well, everything. It can be spicy, sweet, garlic-y, red hot, salty, spiced, or any combination of the above. It’s guaranteed to be mouthwatering, however you flavor it.

Traditional ingredients include napa cabbage, cucumber, radish, green onion, garlic and ginger, though most vegetables and fruits can be used. The creation then goes through a fermentation process where microbes transform the mix of spices and vegetables into a flavor-loaded, vitamin-packed, super-good-for-you condiment or side dish. This process takes one to three weeks, exercising your patience. Rest assured, the wait is well worth it.

In this class, we will experiment with a variety of traditional and non-traditional vegetables and spices to create your very own recipe in class. As much produce as possible will be sourced by Edible Alchemy Foods Co-op from local area farmers using sustainable means of agriculture. Other produce used will be organic. We’ll sample a few varieties of kimchi during the class, to help inspire.

Bring home your own kimchi creation, with instructions on how to continue the fermentation process, and a whole bunch of ideas of how to eat your kimchi once finished!

  • Wednesday 3/25 6-8pm
  • Saturday 3/28 2-4pm
  • Tuesday 4/7  6-8pm
  • Saturday 4/11 2-4pm
  • Sunday 4/19 11-1pm

 

  • $25
  • Eco Collective: 2042 W 21st Street, Chicago
  • instructor: Andrea Mattson-McGaffey
  • RSVP here

instructor bio:Andrea manages Edible Alchemy Foods Co-operative, a locally & sustainably-focused produce & bulk co-operative. She is quite the fermento- judging Chicago’s Good Food Festival’s Kimchi Challenge in March 2013 and teaching fermentation classes all over the windy city. She also manages the Eco Rooftop garden, teaching workshops to students of all ages. Her passion for food began while studying art at the Art Institute of Chicago, and extended into creating a structure that allows people to learn skills like gardening, composting, cooking, preserving food & using medicinal herbs while developing community bonds with all who cross her path.

 


 

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