Celebrating the Local Food Culture, Season by Season

 

Chef's Table

West Street Market

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Latest Issue

Winter 2017

Winter 2017

Read the latest issue of edible Reno-Tahoe

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From the Blog

Granlibakken's Wellness Weekend 2017

Granlibakken's Wellness Weekend 2017

How do you get inspired? Do you spend time with family, friends, and like-minded people? Do you head out into nature, finding inspiration in the beauty that surrounds us? Do you educate yourself — learn something new to keep your mind fresh and active?

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Recipes

Let's Cook and Shake!

Let's Cook and Shake!

Browse our extensive online recipe book.

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Weddings

Wedding Guide

Wedding Guide

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

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Farmers' Market Guide

Support Local Farmers

Support Local Farmers

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

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Meet the Farmer

A Taste of History

A Taste of History

Restoring local heritage apple groves.

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Cantaloupe and Coconut Ice Cubes

(courtesy of http://www.tastespotting.com Makes 12 cubes)

½ cantaloupe

2 tablespoons lime juice

400 milliliters (8 fluid ounces) coconut milk

2 tablespoons powdered sugar

Peel and cube melon. Purée with lime juice. Spoon into an ice-cube tray, filling halfway, then freeze until solid. Mix coconut milk and powdered sugar. Pour over melon and freeze again. These cubes are a wonderful addition to any island-themed cocktail.

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