Celebrating the Local Food Culture, Season by Season


drink18 cover 192

Latest Issue

latest issue pod drink18

Drinks 2018

Read the latest issue of edible Reno-Tahoe

Read more →

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.

Read more →



Let's Cook and Shake!

Browse our extensive online recipe book.

Read more →


800x400x5 9b514174bf homepod weddings

Wedding Guide

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

Read more →

Farmers' Market Guide

800x400x5 9b514174bf homepod farmer

Support Local Farmers

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

Read more →

Meet the Farmer

800x400x5 646be67224 fall17 homepod meetfarmer

A Taste of History

Restoring local heritage apple groves.

Read more →
(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.