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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Recipes

recipes

Let's Cook and Shake!

Browse our extensive online recipe book.

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Weddings

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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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Fresh Sun-Oven Peach Cobbler

Peach Cobbler

Filling 2 pints fresh peaches
¾ cup sugar
1½ teaspoons cornstarch
1 teaspoon fresh lemon juice Pastry Dough 1½ cups all-purpose flour
1/8 teaspoon ground cinnamon
¼ cup plus 1 teaspoon sugar
2½ tablespoons cold butter
1½ teaspoons baking powder
1 teaspoon lemon zest
1 teaspoon baking soda
¾ cup buttermilk
1 teaspoon salt Preheat Solar Oven to 350 degree F. Lightly grease and sugar 9-inch pie plate. Toss all filling ingredients together gently in small bowl and distribute evenly in pie plate. Set aside in cool place.
In bowl, combine flour, ¼ cup sugar, baking powder, baking soda, and salt. In another bowl, mix together remaining teaspoon of sugar and cinnamon; set aside.
Cut butter into flour mixture until it resembles coarse meal. Add lemon zest. Make a well in center of flour mixture; pour in buttermilk. Stir just to combine with fork. Turn dough out onto a lightly floured surface and pat or roll it into rough 9-inch circle. Carefully lift it and place it on top of peaches.
Using your fingers, rough dough by pinching and lifting it. Prick pastry all over with fork tines. Sprinkle with reserved cinnamon sugar. Bake for about 1 hour or until crust is golden brown. Serve warm.
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