Celebrating the Local Food Culture, Season by Season


drink18 cover 192

Latest Issue

latest issue pod drink18

Drinks 2018

Read the latest issue of edible Reno-Tahoe

Read more →

From the Blog

Behind The Cellar Door

A Look Behind the Cellar Door

Winter provides a bit of a lull for those of us in the wine industry. Vines fall into a dormant state, conserving energy and resources for the long winter days.

Read more →



Let's Cook and Shake!

Browse our extensive online recipe book.

Read more →


800x400x5 9b514174bf homepod weddings

Wedding Guide

Our favorite vendors will make your wedding experience timeless and flawless.

Read more →

Farmers' Market Guide

800x400x5 9b514174bf homepod farmer

Support Local Farmers

Visit edible Reno-Tahoe Farmers' Market Guide! to discover the area's markets where you can purchase from local producers, too!

Read more →

Meet the Farmer

800x400x5 646be67224 fall17 homepod meetfarmer

A Taste of History

Restoring local heritage apple groves.

Read more →
Raspberry-Blueberry Pie

(courtesy of Recipe Girl Lori Lange. Makes one 9-inch pie)

2 pie crusts (I like to use The Pioneer Woman's Perfect Pie Crust recipe, found at Thepioneerwoman.com)

2½ cups raspberries

2½ cups blueberries

½ cup sugar

3 tablespoons cornstarch

Roll out one crust to make a 12-inch circle. Snuggle it gently into a 9-inch pie plate and trim around the rim of the plate. Place the crust-lined pie plate in the refrigerator until you add the berries.

In a large bowl, combine the berries. In a separate small bowl, whisk together the sugar and cornstarch. Sprinkle it over the berries and gently toss. Let sit for about 10 minutes. Preheat the oven to 375 degrees F. Place a rimmed baking sheet in the oven on the center rack.

Pour the berry mixture into the chilled piecrust. Roll out the second piecrust and place on top. Trim the edges of the top crust and press together around the edges of the pan with the bottom crust. Cut vents in the top to allow steam to escape. (Alternately, cut strips from the second piecrust and make a patchwork pattern on top).

To bake, cover the edge of the pie with foil to prevent over-browning. Set on the heated baking sheet and bake for 25 minutes. Remove foil and bake for an additional 20 to 30 minutes, until the pie is golden and the berry juices are bubbling. Let cool.