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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 for 4/19

2 baby heads Chinese Cabbage from Growing Power, Chicago IL
3 baby heads Joi Choi from Growing Power, Chicago IL
1 bunch Sweet Green Basil from Nichols Farm & Orchards, Marengo IL
1.5# Cippolinni Onions from Nichols Farm & Orchards, Marengo IL
1/2# white button mushrooms from River Valley Ranch, Slades Corner WI
1.5# Eggplant from MX via Co-op Partners Warehouse
1/3# Sweet Yellow Ginger from Peru via CPW
1/2 pint Mixed Color Baby Peppers from MX via CPW
1/3# Sugar Snap Peas from CA via CPW
1 bunch Greentop Red Radish from CA via CPW
1 bag mung bean sprouts from River Valley, MN via CPW

2 baby heads Chinese Cabbage from Growing Power, Chicago IL
3 baby heads Joi Choi from Growing Power, Chicago IL
1 bunch Sweet Green Basil from Nichols Farm & Orchards, Marengo IL
1.5# Cippolinni Onions from Nichols Farm & Orchards, Marengo IL
1/2# white button mushrooms from River Valley Ranch, Slades Corner WI
1.5# Eggplant from MX via Co-op Partners Warehouse
1/3# Sweet Yellow Ginger from Peru via CPW
1/2 pint Mixed Color Baby Peppers from MX via CPW
1/3# Sugar Snap Peas from CA via CPW
1 bunch Greentop Red Radish from CA via CPW
1 bag mung bean sprouts from River Valley, MN via CPW


Share Contents for 4/12
Produce Shares 
**all locally sourced or organic!**
1 square sprouts : Urban Canopy, Chicago
1 lb sunchokes: Nichol’s Farm, IL
1.25 lb shallots : Nichol’s Farm, IL
4-5 bulbs garlic : Arg
1 head red romaine : CA
1 bunch collard greens : CA
.75 lb zucchini : CA
.75 lb red peppers: CA
1.5 lb oriental yams : CA
Fruit Shares
**all organic!**
2 lb riostar grapefruit, TX
1.2 lb mandarin oranges, CA
2 lb honeycrisp apples, MI
Produce Shares 
**all locally sourced or organic!**
1 square sprouts : Urban Canopy, Chicago
1 lb sunchokes: Nichol’s Farm, IL
1.25 lb shallots : Nichol’s Farm, IL
4-5 bulbs garlic : Arg
1 head red romaine : CA
1 bunch collard greens : CA
.75 lb zucchini : CA
.75 lb red peppers: CA
1.5 lb oriental yams : CA
Fruit Shares
**all organic!**
2 lb riostar grapefruit, TX
1.2 lb mandarin oranges, CA
2 lb honeycrisp apples, MI

Share Contents 4/5

Produce Shares
**all locally sourced or organic!**
1 bunch rainbow chard: CA
1 lb broccoli : CA
5 fair trade avocados : MX
2 oz cilantro :Genesis Growers, IL
1 lb green meat radish :Nichols Farm, IL
1 lb portabella mushrooms: River Valley Ranch, WI
1 pink potato, WI
2 lb yellow & red onions, Nichols Farm IL
1-2 lemons :CA
6oz bag spring mix: CA

Fruit Shares
**all organic!**
5-6 Ataulfo Mangoes: MX
1-2 Minneola Tangelos: CA
2 fair trade bananas: Peru
1-2 lemons, CA

Produce Shares
**all locally sourced or organic!**
1 bunch rainbow chard: CA
1 lb broccoli : CA
5 fair trade avocados : MX
2 oz cilantro :Genesis Growers, IL
1 lb green meat radish :Nichols Farm, IL
1 lb portabella mushrooms: River Valley Ranch, WI
1 pink potato, WI
2 lb yellow & red onions, Nichols Farm IL
1-2 lemons :CA
6oz bag spring mix: CA

Fruit Shares
**all organic!**
5-6 Ataulfo Mangoes: MX
1-2 Minneola Tangelos: CA
2 fair trade bananas: Peru
1-2 lemons, CA


 

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


Ninja Night! Underground Dinner 4/18

ninja night flierFriday, April 18th, 2014 7:00p.m. – 10:00 p.m.

We present for the month of April: Cuisine of the Samurai Assassins. During 15th and 16th century Japan, many warlords would hire ninjas for their unconventional acts of warfare including, infiltration, sabotage and assassination. The main focus on the diet of the ninja was to keep in good health and to allow stealth movement at any moment. At times, their missions would leave them trekking up mountains and other remote area of Japan awaiting to make a strike on their target. This incredibly multi-faceted lifestyle led to a varied diet, from pre-made food rations for long trips to more hearty meals for brief times of peace. We are excited to revive these ancient recipes for you!

Food is integral to community. Eating around a table with others is an innately human form of communication, sharing, celebration, and connection. We at Edible Alchemy wholeheartedly believe this, and have thus begun facilitating dinners to encourage connection through food. Our guests are connected to their food through stories, local farms, and the artists who prepare it. The food is sourced seasonally from local Chicago-area farms (within 200 miles, most within 50 miles) as much as possible, and anything else is certified organic. These immersive vegetarian dinner experiences focus on using local vegetables in traditional recipes to create a hyper-modern and truly delicious twist.

Support local. Connect through food. Come join us at our table, bring your friends & meet some new ones.

Menu:

Menu Consultation by Danger James

1st Course – Appetizers / ??

Hyorogan and Starter Sushi

2nd Course – Soup / ???:

Kenchinjiru Soup

3rd Course – Main / ??????:

“A Moment of Peace” Black Rice with Stir Fry – Tofu / Cucumbers / Green Onions / Red Peppers / Lotus Root in Shojin Ryori, Soya, Sesame Oil, and Camellia.

4th Course – Dessert / ????:

Mitarashi Kushi Dango and Green Tea Ice Cream

Drinks:

Mixology by Michael Egon Schiele

1st Pairing -
Organic Brown Rice Sake

2nd Pairing -
Green Breeze – Mint Liqueur, Soda Water, Whiskey, Mint Leaves – To symbolize the coming of summer.

3rd Pairing -
Sencha Green Tea, Lemon Vinegar and Whiskey -

4th Pairing -
Blossoming Flower Tea

Friday, April 18th, 2014 7:00p.m. – 10:00 p.m.

@ Eco Collective: 2042 W 21st Street (Not place!)
dinner at 7:30pm
$50 for 5-course dinner with drink pairings
$35 only the 5-course dinner
RSVP here: http://bit.ly/1baLoGw

Edible Alchemy is a locally focused foods co-operative located in an artist’s loft space in the Pilsen neighborhood of Chicago.

ninja night flierFriday, April 18th, 2014 7:00p.m. – 10:00 p.m.

We present for the month of April: Cuisine of the Samurai Assassins. During 15th and 16th century Japan, many warlords would hire ninjas for their unconventional acts of warfare including, infiltration, sabotage and assassination. The main focus on the diet of the ninja was to keep in good health and to allow stealth movement at any moment. At times, their missions would leave them trekking up mountains and other remote area of Japan awaiting to make a strike on their target. This incredibly multi-faceted lifestyle led to a varied diet, from pre-made food rations for long trips to more hearty meals for brief times of peace. We are excited to revive these ancient recipes for you!

Food is integral to community. Eating around a table with others is an innately human form of communication, sharing, celebration, and connection. We at Edible Alchemy wholeheartedly believe this, and have thus begun facilitating dinners to encourage connection through food. Our guests are connected to their food through stories, local farms, and the artists who prepare it. The food is sourced seasonally from local Chicago-area farms (within 200 miles, most within 50 miles) as much as possible, and anything else is certified organic. These immersive vegetarian dinner experiences focus on using local vegetables in traditional recipes to create a hyper-modern and truly delicious twist.

Support local. Connect through food. Come join us at our table, bring your friends & meet some new ones.

Menu:

Menu Consultation by Danger James

1st Course – Appetizers / ??

Hyorogan and Starter Sushi

2nd Course – Soup / ???:

Kenchinjiru Soup

3rd Course – Main / ??????:

“A Moment of Peace” Black Rice with Stir Fry – Tofu / Cucumbers / Green Onions / Red Peppers / Lotus Root in Shojin Ryori, Soya, Sesame Oil, and Camellia.

4th Course – Dessert / ????:

Mitarashi Kushi Dango and Green Tea Ice Cream

Drinks:

Mixology by Michael Egon Schiele

1st Pairing -
Organic Brown Rice Sake

2nd Pairing -
Green Breeze – Mint Liqueur, Soda Water, Whiskey, Mint Leaves – To symbolize the coming of summer.

3rd Pairing -
Sencha Green Tea, Lemon Vinegar and Whiskey -

4th Pairing -
Blossoming Flower Tea

Friday, April 18th, 2014 7:00p.m. – 10:00 p.m.

@ Eco Collective: 2042 W 21st Street (Not place!)
dinner at 7:30pm
$50 for 5-course dinner with drink pairings
$35 only the 5-course dinner
RSVP here: http://bit.ly/1baLoGw

Edible Alchemy is a locally focused foods co-operative located in an artist’s loft space in the Pilsen neighborhood of Chicago.


Creative Kimchi Playshops

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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, Dabblers 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!

REGISTER HERE!

Saturday March 8 2-4pm

Monday April 21 6-8pm

 

Thursday May 1 6-8pm

 

Saturday May 3 2-4pm

 

292253_10100366193302967_1244483471_n

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, Dabblers 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!

REGISTER HERE!

Saturday March 8 2-4pm

Monday April 21 6-8pm

 

Thursday May 1 6-8pm

 

Saturday May 3 2-4pm

 


Asparagus Pickle Party

20130502_130532

Asparagus: the heralder of spring!  It’s one of the first crops to come up, and lasts only til the spring weather turns.  While asparagus is flown in all year from other continents at a high cost, sourcing locally grown yields a lower cost & environmental impact.

Take fresh, crisp asparagus & can it to eat at your leisure later this summer or, if you can wait that long, as a decadent treat in winter.  This class will cover the basics of water bath canning & vinegar preserving which can be used for much else besides asparagus.  Preserving is not such an archaic culinary art form- it’s gaining popularity in kitchens and restaurants across the world right now as a way to increase self-sustainability skills, eat locally grown food all year, and to create shelf stable condiments & gifts for others.

All students return home with a sealed quart jar of tasty pickled asaparagus, and a recipe to remind them of the method for pickling.

 
Asparagus Pickle Party
Andrea Mattson-McGaffey
@ The Eco Collective 2042 W 21st Street
$35
Saturday May 24 1-3pm
Thursday May 29 6-8pm
Sunday June 1  1-3pm

   –  contact for scholarship opportunities.

20130502_130532

Asparagus: the heralder of spring!  It’s one of the first crops to come up, and lasts only til the spring weather turns.  While asparagus is flown in all year from other continents at a high cost, sourcing locally grown yields a lower cost & environmental impact.

Take fresh, crisp asparagus & can it to eat at your leisure later this summer or, if you can wait that long, as a decadent treat in winter.  This class will cover the basics of water bath canning & vinegar preserving which can be used for much else besides asparagus.  Preserving is not such an archaic culinary art form- it’s gaining popularity in kitchens and restaurants across the world right now as a way to increase self-sustainability skills, eat locally grown food all year, and to create shelf stable condiments & gifts for others.

All students return home with a sealed quart jar of tasty pickled asaparagus, and a recipe to remind them of the method for pickling.

 
Asparagus Pickle Party
Andrea Mattson-McGaffey
@ The Eco Collective 2042 W 21st Street
$35
Saturday May 24 1-3pm
Thursday May 29 6-8pm
Sunday June 1  1-3pm

   –  contact for scholarship opportunities.


 

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