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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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Share Contents


share contents 9/4

Share Contents for 9/6
(subject to change due to farmer’s availability!)

PRODUCE:

1 pint mixed cherry tomatoesWindy City Harvest Chicago
1 bunch swiss chardUrban Canopy Chicago

1 oz oreganoGrowing Power Chicago
1 bunch  chioggia beetsDirt Doll Chicago
1 head RadiccioCity Farm Chicago

1 lb  tropea onionsNichols Farm & Orchard IL
1/2 lb  red carmen peppers,  Windy City Harvest Chicago
1 head celeryRadical Root Farms IL

FRUIT:

1 lb nectarinesMick Klug Farms MI
1 pint blueberriesEllis Family Farm MI
1 pint ground cherries, Seedling Farms MI


 

Share Contents for 9/6
(subject to change due to farmer’s availability!)

PRODUCE:

1 pint mixed cherry tomatoesWindy City Harvest Chicago
1 bunch swiss chardUrban Canopy Chicago

1 oz oreganoGrowing Power Chicago
1 bunch  chioggia beetsDirt Doll Chicago
1 head RadiccioCity Farm Chicago

1 lb  tropea onionsNichols Farm & Orchard IL
1/2 lb  red carmen peppers,  Windy City Harvest Chicago
1 head celeryRadical Root Farms IL

FRUIT:

1 lb nectarinesMick Klug Farms MI
1 pint blueberriesEllis Family Farm MI
1 pint ground cherries, Seedling Farms MI


 


Share Contents 8/30

Share Contents for 8/30
(subject to change due to farmer’s availability!)
1 pint tomatilloWindy City Harvest Chicago

1 bunch thai basilWindy City Harvest Chicago

1 lb baby bella mushroomsRiver Valley Ranch WI
2 oz sageCity Farm Chicago
1 head red romaine lettuceGrowing Power Chicago
1 bunch Rainbow ChardCity Farm Chicago

3/4 lb  scallionsNichols Farm & Orchard IL
1/2 lb  hot peppers,  City Farm Chicago
1 lb broccoliRadical Root Farms IL
1 lb orange and green eggplantNichols Farm & Orchard IL
FRUIT:

2/3 lb einset grapesMick Klug Farms MI
1 melonSeedling Farms MI
1 lb apricots, Ellis Family Farm MI

Share Contents for 8/30
(subject to change due to farmer’s availability!)
1 pint tomatilloWindy City Harvest Chicago

1 bunch thai basilWindy City Harvest Chicago

1 lb baby bella mushroomsRiver Valley Ranch WI
2 oz sageCity Farm Chicago
1 head red romaine lettuceGrowing Power Chicago
1 bunch Rainbow ChardCity Farm Chicago

3/4 lb  scallionsNichols Farm & Orchard IL
1/2 lb  hot peppers,  City Farm Chicago
1 lb broccoliRadical Root Farms IL
1 lb orange and green eggplantNichols Farm & Orchard IL
FRUIT:

2/3 lb einset grapesMick Klug Farms MI
1 melonSeedling Farms MI
1 lb apricots, Ellis Family Farm MI


Share Contents 8/23

Share Contents for 8/23
(subject to change due to farmer’s availability!)

PRODUCE:

1 bunch leeksWindy City Harvest Chicago
1 bunch orange carrotsWindy City Harvest Chicago

1 lb collard greensCity Farm Chicago
2 oz sageCity Farm Chicago
1 head red cabbageNichols Farm & Orchard IL
1 lb green beansMick Klug Farms MI

2-3 ears sweet cornNichols Farm & Orchard IL
1 lb  russian blue potatoesNichols Farm & Orchard IL
1 lb slicing tomatoesRadical Root Farms IL
1 lb cucumbersRadical Root Farms IL

FRUIT:

1 lb nectarinesMick Klug Farms MI
1 lb donut peaches, Mick Klug Farms MI
2/3 lb blueberries, Ellis Family Farm MI

 

Share Contents for 8/23
(subject to change due to farmer’s availability!)

PRODUCE:

1 bunch leeksWindy City Harvest Chicago
1 bunch orange carrotsWindy City Harvest Chicago

1 lb collard greensCity Farm Chicago
2 oz sageCity Farm Chicago
1 head red cabbageNichols Farm & Orchard IL
1 lb green beansMick Klug Farms MI

2-3 ears sweet cornNichols Farm & Orchard IL
1 lb  russian blue potatoesNichols Farm & Orchard IL
1 lb slicing tomatoesRadical Root Farms IL
1 lb cucumbersRadical Root Farms IL

FRUIT:

1 lb nectarinesMick Klug Farms MI
1 lb donut peaches, Mick Klug Farms MI
2/3 lb blueberries, Ellis Family Farm MI

 


 

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


Preserving the Harvest Playshop

preserving the harvestPreserving the Harvest

If you’ve ever been interested in learning the basics of home food preservation, this is your chance!  Come sample your way through this hands on demo of canning, dehydrating, fermenting, freezing, and pickling.  An intro class for anyone wanting to learn skills to preserve seasonal food for the winter, use more of that garden grown produce, make food with ingredients you know & trust, and for that zombie apocalypse coming up later this year.

 

In this class you’ll be introduced to:

dehydrating

freezing

water bath canning

pickling & lacto-fermenting

 

All students will participate & leave with a basics manual on how to replicate these at home.  Samples will be provided,BYOB encouraged!

RSVP here!

Sunday October 19th 12-2pm

Wednesday Oct  22 6-8pm

Sunday Nov 3 12-2pm

$35

Eco Collective: 2042 W 21st Street, Chicago

instructor: Andrea Mattson-McGaffey

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.

preserving the harvestPreserving the Harvest

If you’ve ever been interested in learning the basics of home food preservation, this is your chance!  Come sample your way through this hands on demo of canning, dehydrating, fermenting, freezing, and pickling.  An intro class for anyone wanting to learn skills to preserve seasonal food for the winter, use more of that garden grown produce, make food with ingredients you know & trust, and for that zombie apocalypse coming up later this year.

 

In this class you’ll be introduced to:

dehydrating

freezing

water bath canning

pickling & lacto-fermenting

 

All students will participate & leave with a basics manual on how to replicate these at home.  Samples will be provided,BYOB encouraged!

RSVP here!

Sunday October 19th 12-2pm

Wednesday Oct  22 6-8pm

Sunday Nov 3 12-2pm

$35

Eco Collective: 2042 W 21st Street, Chicago

instructor: Andrea Mattson-McGaffey

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.


Herbal Home Remedies Playshop

food as medicine imageHerbal Home Remedies

With fall and winter come cold, flu, aches, and other ail-ments.  It’s that time to start making remedies to boost our immune systems and take care of ourselves.

Using plants and foods from our kitchen and garden, we can heal ourselves and our families.  The secret to herbal home remedies is taking it one experience at a time, and this class will introduce you to a few basic simple remedies that you can whip up in your kitchen at the first signs of need.

  • Save money by making your own remedies.
  • Make a throat elixir & healing gargle
  • Craft a muscle or sinus opening rub
  • Familiarize yourself with immune boosting herbs
  • Taste and try medicinal teas
  • Discover kitchen superfoods like honey, sea salt, cayenne, garlic, ginger, apple cider vinegar, coconut oil, and more.

RSVP here!

Tues Nov 4 6-8pm

Weds Nov 5  6-8pm

Saturday Nov 15 1-3pm

$35

Eco Collective: 2042 W 21st Street, Chicago

instructor: Andrea Mattson-McGaffey

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.

food as medicine imageHerbal Home Remedies

With fall and winter come cold, flu, aches, and other ail-ments.  It’s that time to start making remedies to boost our immune systems and take care of ourselves.

Using plants and foods from our kitchen and garden, we can heal ourselves and our families.  The secret to herbal home remedies is taking it one experience at a time, and this class will introduce you to a few basic simple remedies that you can whip up in your kitchen at the first signs of need.

  • Save money by making your own remedies.
  • Make a throat elixir & healing gargle
  • Craft a muscle or sinus opening rub
  • Familiarize yourself with immune boosting herbs
  • Taste and try medicinal teas
  • Discover kitchen superfoods like honey, sea salt, cayenne, garlic, ginger, apple cider vinegar, coconut oil, and more.

RSVP here!

Tues Nov 4 6-8pm

Weds Nov 5  6-8pm

Saturday Nov 15 1-3pm

$35

Eco Collective: 2042 W 21st Street, Chicago

instructor: Andrea Mattson-McGaffey

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.


Creative Kimchi Playshops

292253_10100366193302967_1244483471_nFerment 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!

RSVP here!

Sat Oct 11 1-3pm

Weds Oct 15 6-8p

Thurs Oct 16 6-8p

$30

Eco Collective: 2042 W 21st Street, Chicago

instructor: Andrea Mattson-McGaffey

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_nFerment 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!

RSVP here!

Sat Oct 11 1-3pm

Weds Oct 15 6-8p

Thurs Oct 16 6-8p

$30

Eco Collective: 2042 W 21st Street, Chicago

instructor: Andrea Mattson-McGaffey

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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