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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Apricot Cinnamon Shrub

(courtesy of Ivan Fontana, co-owner of Death & Taxes in Reno. Makes 16 ounces)

1 pound apricots, pitted and sliced

¾ cup sugar

¾ cup pear cider vinegar

Place apricots and sugar in bowl. Mash apricots and stir to combine with sugar.

Cover bowl and refrigerate. Allow fruit to macerate for a day, then strain out solids. Combine strained syrup with vinegar and whisk to dissolve sugar. Pour mixture into jar and refrigerate for one week before use. Pour over ice and add club soda or your choice of spirits. 

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