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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


Creative Kimchi Playshop

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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!

 

$25

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.

 

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!

 

$25

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.

 


Perfectly Peach Jam Playshop

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Jam. It’s delicious, sweet, and a topping for numerous edibles: biscuits, oatmeal, toast, pancakes, cakes, yogurt, nuts, cheeses, and more. And making it is not just for your grandmother anymore. Learning to create your own sweet, fruity concoctions is liberating, fun, and can help out when a full fruit tree unloads bushels of fruit into your lap. Jams also make great gifts, potluck additions, and will surely brighten up surly mornings.

Jam was first made in the Middle East & West Indies, where sugar cane grows abundantly. It’s believed that the Crusaders introduced jam to Europe, where it stuck and become a staple of everyday life – perhaps even associative. It was brought to America in the 17th century, and is currently undergoing a revival with new blogs, recipes, and books on modern jamming coming out weekly.

Learn how to whip up two variations of low-sugar PERFECTLY PEACH jam in just a few hours using locally grown Michigan Peaches. We’ll decide what those variations will be together in class (lemon, spices, vanilla, wine, and other fruits can make an appearance). Everyone will go home with 2 jars of homemade JAM!

BYOB, as there is much stirring and not much exact measuring to do. (Wine can improve the taste of jam, when splashed in from your glass.) To jam!

 

Thursday August 6, 6-8pm

Monday August 10, 6-8pm

with Andrea Mattson-McGaffey

@Eco Collective 2042 W 21st Street

(street parking available, accessible by CTA Damen Pink LIne & busses)

peach21

Jam. It’s delicious, sweet, and a topping for numerous edibles: biscuits, oatmeal, toast, pancakes, cakes, yogurt, nuts, cheeses, and more. And making it is not just for your grandmother anymore. Learning to create your own sweet, fruity concoctions is liberating, fun, and can help out when a full fruit tree unloads bushels of fruit into your lap. Jams also make great gifts, potluck additions, and will surely brighten up surly mornings.

Jam was first made in the Middle East & West Indies, where sugar cane grows abundantly. It’s believed that the Crusaders introduced jam to Europe, where it stuck and become a staple of everyday life – perhaps even associative. It was brought to America in the 17th century, and is currently undergoing a revival with new blogs, recipes, and books on modern jamming coming out weekly.

Learn how to whip up two variations of low-sugar PERFECTLY PEACH jam in just a few hours using locally grown Michigan Peaches. We’ll decide what those variations will be together in class (lemon, spices, vanilla, wine, and other fruits can make an appearance). Everyone will go home with 2 jars of homemade JAM!

BYOB, as there is much stirring and not much exact measuring to do. (Wine can improve the taste of jam, when splashed in from your glass.) To jam!

 

Thursday August 6, 6-8pm

Monday August 10, 6-8pm

with Andrea Mattson-McGaffey

@Eco Collective 2042 W 21st Street

(street parking available, accessible by CTA Damen Pink LIne & busses)


Blueberry Jam Session

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Jam. It’s delicious, sweet, and a topping for numerous edibles: biscuits, oatmeal, toast, pancakes, cakes, yogurt, nuts, cheeses, and more. And making it is not just for your grandmother anymore. Learning to create your own sweet, fruity concoctions is liberating, fun, and can help out when a full fruit tree unloads bushels of fruit into your lap. Jams also make great gifts, potluck additions, and will surely brighten up surly mornings.

Jam was first made in the Middle East & West Indies, where sugar cane grows abundantly. It’s believed that the Crusaders introduced jam to Europe, where it stuck and become a staple of everyday life – perhaps even associative. It was brought to America in the 17th century, and is currently undergoing a revival with new blogs, recipes, and books on modern jamming coming out weekly.

Learn how to whip up two variations of low-sugar LOCAL BLUEBERRY jam in just a few hours using locally grown Michigan blues. We’ll decide what those variations will be together in class (lemon, spices, vanilla, wine, and other fruits can make an appearance). Everyone will go home with 2 jars of homemade JAM!

BYOB, as there is much stirring and not much exact measuring to do. (Wine can improve the taste of jam, when splashed in from your glass.) To jam!

 

Thurs July 9th, 6-8pm

with Andrea Mattson-McGaffey

@Eco Collective 2042 W 21st Street

(street parking available, accessible by CTA Damen Pink LIne & busses)

RSVP here!

rsz_20130716_150735

 

Jam. It’s delicious, sweet, and a topping for numerous edibles: biscuits, oatmeal, toast, pancakes, cakes, yogurt, nuts, cheeses, and more. And making it is not just for your grandmother anymore. Learning to create your own sweet, fruity concoctions is liberating, fun, and can help out when a full fruit tree unloads bushels of fruit into your lap. Jams also make great gifts, potluck additions, and will surely brighten up surly mornings.

Jam was first made in the Middle East & West Indies, where sugar cane grows abundantly. It’s believed that the Crusaders introduced jam to Europe, where it stuck and become a staple of everyday life – perhaps even associative. It was brought to America in the 17th century, and is currently undergoing a revival with new blogs, recipes, and books on modern jamming coming out weekly.

Learn how to whip up two variations of low-sugar LOCAL BLUEBERRY jam in just a few hours using locally grown Michigan blues. We’ll decide what those variations will be together in class (lemon, spices, vanilla, wine, and other fruits can make an appearance). Everyone will go home with 2 jars of homemade JAM!

BYOB, as there is much stirring and not much exact measuring to do. (Wine can improve the taste of jam, when splashed in from your glass.) To jam!

 

Thurs July 9th, 6-8pm

with Andrea Mattson-McGaffey

@Eco Collective 2042 W 21st Street

(street parking available, accessible by CTA Damen Pink LIne & busses)

RSVP here!


 

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