Celebrating the Local Food Culture, Season by Season


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Latest Issue

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Drinks 2018

Read the latest issue of edible Reno-Tahoe

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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.

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Let's Cook and Shake!

Browse our extensive online recipe book.

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Wedding Guide

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

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Farmers' Market Guide

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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

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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.