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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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4/25 Share Contents

PRODUCE:

1 bunch Ramps from Ellis Family Farm- Benton Harbor, MI

1 lb White Button Mushrooms from River Valley Ranch- Burlington, WI

1 lb Daikon Radishes from Nichols Farm – Marengo, IL

1 bunch of Mint from Growing Power- Chicago, IL

1 head of Green Butter Leaf Lettuce from Co-op Partners- CA

1 bunch of Red Curly Kale from Co-op Partners- CA

1 lb Green Beans from Co-op Partners- FL/MX

1 lb Red Peppers from Co-op Partners- CA/MX

A couple heads of Broccoli from Co-op Partners- CA

FRUIT:

Cameo Apples from Ellis Family Farm- Benton Harbor, MI

Kiwis from Co-op Partners- CA

Tommy Atkins Mangos from Co-op Partners- MX

This week we have Ramps or Wild Leeks. These babes are a wild native to our region, and are a popular foraged food. Though they are popular it is always good to do your research on sustainable foraging practices when foraging is concerned, click the link to learn more.

Try this beautiful recipe for a Ramp (Wild Leek) Omelette with your share!

PRODUCE:

1 bunch Ramps from Ellis Family Farm- Benton Harbor, MI

1 lb White Button Mushrooms from River Valley Ranch- Burlington, WI

1 lb Daikon Radishes from Nichols Farm – Marengo, IL

1 bunch of Mint from Growing Power- Chicago, IL

1 head of Green Butter Leaf Lettuce from Co-op Partners- CA

1 bunch of Red Curly Kale from Co-op Partners- CA

1 lb Green Beans from Co-op Partners- FL/MX

1 lb Red Peppers from Co-op Partners- CA/MX

A couple heads of Broccoli from Co-op Partners- CA

FRUIT:

Cameo Apples from Ellis Family Farm- Benton Harbor, MI

Kiwis from Co-op Partners- CA

Tommy Atkins Mangos from Co-op Partners- MX

This week we have Ramps or Wild Leeks. These babes are a wild native to our region, and are a popular foraged food. Though they are popular it is always good to do your research on sustainable foraging practices when foraging is concerned, click the link to learn more.

Try this beautiful recipe for a Ramp (Wild Leek) Omelette with your share!


Share Contents 4/11

Share Contents for 4/11
(subject to change due to farmer’s availability!)

PRODUCE:

1 bunch Chives from Growing Power- Chicago IL, and WI

A few Endives from Co-op Partners- CA

1 lb of Russian Blue Potatoes from Nichols Farm – Marengo, IL

1 lb of Crimini Mushrooms from River Valley Ranch- Burlington, WI

A few heads of Spring Garlic from Co-op Partners- CA

1 lb Sweet Vidalia Onions from Nichols Farm – Marengo, IL

1 bunch of Easter Egg Radishes from Co-op Partners- CA

1 head of Red Cabbage from Co-op Partners- CA

And you’ll get some magical mystery mixtures of vegetables as well!

Some clues as to what you will find:

Kohlrabi, Cilantro, Broccoli, Red Leaf Lettuce, Gold Turnips (Local), and Dino Kale from Co-op Partners, Sugar Beets from Nichols Farm – Marengo, IL, and Celeriac and Large Carrots from Genesis Growers- St. Anne, IL, and Golden Beets from Urban Canopy, Chicago, IL

FRUIT:

Granny Smith Apples from Ellis Family Farms- Benton Harbor, MI
Murcott Mandarin Oranges from Co-op Partners- CA
Meyer Lemons from Co-op Partners- CA

Try this lovely little recipe for Roasted Broccoli Salad with Arugula, Mushrooms and Parmesan with your share!

Share Contents for 4/11
(subject to change due to farmer’s availability!)

PRODUCE:

1 bunch Chives from Growing Power- Chicago IL, and WI

A few Endives from Co-op Partners- CA

1 lb of Russian Blue Potatoes from Nichols Farm – Marengo, IL

1 lb of Crimini Mushrooms from River Valley Ranch- Burlington, WI

A few heads of Spring Garlic from Co-op Partners- CA

1 lb Sweet Vidalia Onions from Nichols Farm – Marengo, IL

1 bunch of Easter Egg Radishes from Co-op Partners- CA

1 head of Red Cabbage from Co-op Partners- CA

And you’ll get some magical mystery mixtures of vegetables as well!

Some clues as to what you will find:

Kohlrabi, Cilantro, Broccoli, Red Leaf Lettuce, Gold Turnips (Local), and Dino Kale from Co-op Partners, Sugar Beets from Nichols Farm – Marengo, IL, and Celeriac and Large Carrots from Genesis Growers- St. Anne, IL, and Golden Beets from Urban Canopy, Chicago, IL

FRUIT:

Granny Smith Apples from Ellis Family Farms- Benton Harbor, MI
Murcott Mandarin Oranges from Co-op Partners- CA
Meyer Lemons from Co-op Partners- CA

Try this lovely little recipe for Roasted Broccoli Salad with Arugula, Mushrooms and Parmesan with your share!


Share Contents 4/4

 

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


Hot Bowl of Ramen Playshop 5/16
Everyone knows the packs of crumbling deep fried noodles lining the cupboards of college students far and wide.  Instant ramen has long been a staple in the American 20something diet.  Long before Mamofuku Ando deep fried his first batch of ramen noodles to try and feed a war ravaged Japan this dish was an elegant part of Japanese cuisine.  While Japan still sports a diverse and vibrant culinary tradition around ramen, the rich exciting experience of a fresh hot bowl of ramen is only now making it to American shores.

Come out and learn how easy is to is not only make ramen noodles from scratch, but to explore the widest ranges of your culinary creativity.  Unlike most ramen which is based on fish or meat stocks we will be making a variety of vegan based ramen bowls.  You will learn how to build a vegan ramen broth from scratch, and experiment with an array of different toppings that you can easily make at home.

Everyone will get a bowl of ramen by the end of the playshop and will walk away with a handout including topping recipes, broth recipes, and instructions for making your own ramen noodles at home.

May 16th 2pm-4pm
@ the Eco Collective : 2042 W 21st Street, Chicago IL 60608
$25
Instructor: Victor Kinzer

Bio: Victor Kinzer has been involved with EA in a variety of ways over the years.  In his other lives he has worked in IT, in various restaurants, and has taught cooking classes on everything from elevating your food while in a college dorm, to home made truffles.  He has dabbled in game design, open source software, home made alcohol infusions, web comic writing, and on and off gardening.  His interest in all forms of Asian food is long standing, but has been a major culinary focus for him over the last year.ramen

Everyone knows the packs of crumbling deep fried noodles lining the cupboards of college students far and wide.  Instant ramen has long been a staple in the American 20something diet.  Long before Mamofuku Ando deep fried his first batch of ramen noodles to try and feed a war ravaged Japan this dish was an elegant part of Japanese cuisine.  While Japan still sports a diverse and vibrant culinary tradition around ramen, the rich exciting experience of a fresh hot bowl of ramen is only now making it to American shores.

Come out and learn how easy is to is not only make ramen noodles from scratch, but to explore the widest ranges of your culinary creativity.  Unlike most ramen which is based on fish or meat stocks we will be making a variety of vegan based ramen bowls.  You will learn how to build a vegan ramen broth from scratch, and experiment with an array of different toppings that you can easily make at home.

Everyone will get a bowl of ramen by the end of the playshop and will walk away with a handout including topping recipes, broth recipes, and instructions for making your own ramen noodles at home.

May 16th 2pm-4pm
@ the Eco Collective : 2042 W 21st Street, Chicago IL 60608
$25
Instructor: Victor Kinzer

Bio: Victor Kinzer has been involved with EA in a variety of ways over the years.  In his other lives he has worked in IT, in various restaurants, and has taught cooking classes on everything from elevating your food while in a college dorm, to home made truffles.  He has dabbled in game design, open source software, home made alcohol infusions, web comic writing, and on and off gardening.  His interest in all forms of Asian food is long standing, but has been a major culinary focus for him over the last year.ramen


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.


Spring Share Program 4/11-5/30

The Spring Share Program is here! A 8-week veggie train that supplies your kitchen consistently without the extra task of having to order each week, $187 for 8 shares (that’s a half share free!) plus Fruit Share Programs are available at $75 for 8 shares. (That’s a half share free!)

This all kicks off on April 11th. Our spring shares will feature both locally grown produce from Chicago, Illinois, Indiana, Michigan, Wisconsin, and Minnesota farms & certified organic produce from warmer climates. We’ll see the early beginnings of the greenhouse crops here from the midwest: basil, spinach, arugula, lettuce, radishes, mushrooms, and a few more suspects! Keep an eye out for unusual and fantastic varieties. Any produce coming from outside of the midwest will be certified organic.

Anyone can still order shares week to week. Additional items from EA’s larder can be ordered for delivery with your share by putting an order in on the webstore, or picking up in person at Eco.

The details:

Winter Share Dates: April 11 – May 30 (8 weeks)

Pick-up Locations: Eco, Katherine Anne Confections, Plenty Good Food, Open Produce
Cost: $187/8 week produce share (One free half-share!)
Free delivery of your share to the pickup location of your choice.
Order yours now! here!
The details:

Payment: Can be made in cash or check. Paypal & Square will incur an additional fee from their respective companies (payal 3.5%, square 2.5%). Payment can be made in full before April 11, or in two installations of half the total amount, the first due before or on April 11, the second due May 2.

Pickup Locations: Delivering your share to a pickup location other than Eco is free, but delivering other bulk items will incur a $2 fee, per usual.

FLEXIBILITY: we realize that you might need to miss a week here or there. We’re flexible! If you let us know a week in advance of your absence, we can credit you the share amount for use buying bulk items, dairy, eggs, kombucha, tea, or anything else that we carry.

Ordering Additional goods: Additional items from EA’s larder can be ordered for delivery with your share by putting an order in on the webstore, or picking up in person at Eco.

The Spring Share Program is here! A 8-week veggie train that supplies your kitchen consistently without the extra task of having to order each week, $187 for 8 shares (that’s a half share free!) plus Fruit Share Programs are available at $75 for 8 shares. (That’s a half share free!)

This all kicks off on April 11th. Our spring shares will feature both locally grown produce from Chicago, Illinois, Indiana, Michigan, Wisconsin, and Minnesota farms & certified organic produce from warmer climates. We’ll see the early beginnings of the greenhouse crops here from the midwest: basil, spinach, arugula, lettuce, radishes, mushrooms, and a few more suspects! Keep an eye out for unusual and fantastic varieties. Any produce coming from outside of the midwest will be certified organic.

Anyone can still order shares week to week. Additional items from EA’s larder can be ordered for delivery with your share by putting an order in on the webstore, or picking up in person at Eco.

The details:

Winter Share Dates: April 11 – May 30 (8 weeks)

Pick-up Locations: Eco, Katherine Anne Confections, Plenty Good Food, Open Produce
Cost: $187/8 week produce share (One free half-share!)
Free delivery of your share to the pickup location of your choice.
Order yours now! here!
The details:

Payment: Can be made in cash or check. Paypal & Square will incur an additional fee from their respective companies (payal 3.5%, square 2.5%). Payment can be made in full before April 11, or in two installations of half the total amount, the first due before or on April 11, the second due May 2.

Pickup Locations: Delivering your share to a pickup location other than Eco is free, but delivering other bulk items will incur a $2 fee, per usual.

FLEXIBILITY: we realize that you might need to miss a week here or there. We’re flexible! If you let us know a week in advance of your absence, we can credit you the share amount for use buying bulk items, dairy, eggs, kombucha, tea, or anything else that we carry.

Ordering Additional goods: Additional items from EA’s larder can be ordered for delivery with your share by putting an order in on the webstore, or picking up in person at Eco.


 

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