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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 5/2

Share Contents for 5/2  (subject to change due to farmer’s availability)

LOCAL PRODUCE: WOW! THE PRODUCE SHARES ARE ALL LOCAL THIS WEEK! Spring is here.  1 bunch Ramps from Gale Gand- IL

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

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

1 bunch of Marjoram from Growing Power- Chicago, IL

1 bunch of Arugula from Growing Power- Chicago, IL

1 head of Green Leaf Lettuce from Genesis Growers- St. Anne, IL

A little more than a lb of Parsnips from Co-op Partners- LOCAL

A little more than a lb of Purpletop Turnips from Co-op Partners- WI

1 lb Sunchokes from Co-op Partners- WI

 

ORGANIC FRUIT:

Bananas from Co-op Partners- Ecuador/Peru

Star Ruby Grapefruit from Co-op Partners- CA

Navel Oranges from Co-op Partners- CA

 

This week we have Ramps or Wild Leeks again! They are too good to pass up while they are available! 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 Sunchoke Ramp and Nettle Soup with your share!

 

 

Share Contents for 5/2  (subject to change due to farmer’s availability)

LOCAL PRODUCE: WOW! THE PRODUCE SHARES ARE ALL LOCAL THIS WEEK! Spring is here.  1 bunch Ramps from Gale Gand- IL

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

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

1 bunch of Marjoram from Growing Power- Chicago, IL

1 bunch of Arugula from Growing Power- Chicago, IL

1 head of Green Leaf Lettuce from Genesis Growers- St. Anne, IL

A little more than a lb of Parsnips from Co-op Partners- LOCAL

A little more than a lb of Purpletop Turnips from Co-op Partners- WI

1 lb Sunchokes from Co-op Partners- WI

 

ORGANIC FRUIT:

Bananas from Co-op Partners- Ecuador/Peru

Star Ruby Grapefruit from Co-op Partners- CA

Navel Oranges from Co-op Partners- CA

 

This week we have Ramps or Wild Leeks again! They are too good to pass up while they are available! 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 Sunchoke Ramp and Nettle Soup with your share!

 

 


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!


 

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


A Very Vegetarian Sushi Dinner 5/15/15

rsz_1rsz_ea_veg_sushi_flier
Edible Alchemy Presents: A Very Vegetarian Sushi Dinner

Join us at the Eco Collective for a night of hand rolled organic vegetarian sushi, community, conversation, and a live band show at 9pm. Veggie sushi rolls to include fresh yummy vegetables & herbs, Gaea’s famous kimchi, tamago (egg), marinated organic tofu, plum sauce, wasabi, pickled ginger, spicy vegan mayo, and much much more. Andrea & Dietrich of Edible Alchemy will roll you up some wonderment and deliciousness.

May 15th :: $25 :: 7-8:30pm
@Eco Collective: 2042 W 21st Street

all you can eat vegetarian sushi + mushroom miso soup
community,conversation, & organic food

cash bar + beer by Aquanat Brewing
Followed by the Already Dead Tapes Show at 9pm ($5 suggested donation) https://www.facebook.com/events/1376636445999704/

RSVP: http://bit.ly/veryvegsushi

rsz_1rsz_ea_veg_sushi_flier
Edible Alchemy Presents: A Very Vegetarian Sushi Dinner

Join us at the Eco Collective for a night of hand rolled organic vegetarian sushi, community, conversation, and a live band show at 9pm. Veggie sushi rolls to include fresh yummy vegetables & herbs, Gaea’s famous kimchi, tamago (egg), marinated organic tofu, plum sauce, wasabi, pickled ginger, spicy vegan mayo, and much much more. Andrea & Dietrich of Edible Alchemy will roll you up some wonderment and deliciousness.

May 15th :: $25 :: 7-8:30pm
@Eco Collective: 2042 W 21st Street

all you can eat vegetarian sushi + mushroom miso soup
community,conversation, & organic food

cash bar + beer by Aquanat Brewing
Followed by the Already Dead Tapes Show at 9pm ($5 suggested donation) https://www.facebook.com/events/1376636445999704/

RSVP: http://bit.ly/veryvegsushi


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.


 

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