Celebrating the Local Food Culture, Season by Season

 

Spring2018

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Spring 2018

Read the latest issue of edible Reno-Tahoe

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From the Blog

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Celebrate Earth Day 

Earth Day is quickly approaching, and edible Reno-Tahoe has the scoop on how Northern Nevadans can celebrate our pale blue dot at three different events.

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Recipes

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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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Food Forest

Loping Coyote Farms grows food forests.

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HOT SPICED LAVENDER RED CABBAGE SLAW
(courtesy of The Lavender Cookbook by Sharon Shipley) Lavender Recipes ½ pound bacon, thick-sliced and diced
1 cup yellow onion, finely diced
1 tablespoons dried culinary lavender buds, finely ground in a spice grinder
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 tablespoon all-purpose flour
2/3 cup white wine vinegar
1/3 cup sugar
¼ cup chicken broth
8 cups red cabbage, thinly shredded
2 green apples, peeled, cored, and shredded
¼ cup fresh Italian parsley leaves, chopped
Pinch sea salt and freshly ground black pepper Fry bacon in large skillet over medium heat until crisp. Pour off all but ¼ cup of the drippings. Add onion, lavender, caraway seeds, and mustard seeds to skillet. Cook 5 minutes or until onion softens. Whisk in flour and cook 1 to 2 minutes to remove starchy taste of flour. Stir in vinegar, sugar, and broth. Season with salt and pepper. Add cabbage and apples. Cook for 4 to 5 minutes, tossing cabbage with tongs to wilt it. Stir in parsley just before serving.
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