Written and Photography by Elizabeth Blessing, Green BEAN Delivery
It is officially football season, which means firing up the grill. Whether you are at home or tailgating, it is a time to enjoy food with friends. Football fare is commonly thought of as unhealthy, but you will be surprised at how easy it is to turn your tailgating meal into a spread of tasty, healthy options.
Increase vegetable offerings:
Eating vegetables lowers the risk of many chronic diseases. Some of my favorite vegetable side dishes include: Veggies served with homemade buttermilk dressing, hummus, and guacamole; grilled corn; caprese salad with delicious Indiana tomatoes and goat cheese; kebobs; roasted green beans and roasted or grilled cabbage.… Read More
By Lindsey Skeen
Most people get spring fever after a long cold winter; I on the other hand, get fall fever after a long hot summer. I long for the days of chilly mornings, leaves crackling under my feet, and the taste and smells of fall that awaken my soul.
I have to say we have enjoyed the homegrown fruit and vegetables this summer. The fact that harvest is around the corner reminds me that taking my three boys to apple orchards, pumpkin patches and corn mazes are some of our favorite things to do. … Read More
By Rachel Russell, Managing Editor
Photography provided by Tambasco Photography
Chris Baggott, co-owner of Tyner Pond Farm, was kind enough to speak with Edible Indy’s Managing Editor, Rachel Russell, about his newest venture.
Rachel: Your background is in marketing and the software industry, why the change in direction—why farming?
Chris: I really don’t see it as a gigantic transition. As an entrepreneur, I see food where technology used to be—I’d say it’s growing faster and bigger than the Internet was when I got started in that industry. Food is a multi-billion dollar industry and more than 90% of what Hoosiers eat isn’t even from this state.… Read More
How to Make Pear Cider
By: Smith Bites
Our fall issue includes a great feature on Debra and Rod Smith making pear cider for the fall thirst. Our digital issue shares the recipe and step by step directions. Below is a video created and directed by Smith Bites showcasing the beauty of this process. Harvest, Ferment, Bottle and Enjoy!
Recipe Courtesy of Audrey Barron of Ezra’s Enlightened Cafe
Photography by Kolton Dallas
This is my version of Baklava, which is traditionally made with layers of phyllo dough. I love enlightening recipes like this, allowing for an equally tasty experience with less guilt and discomfort that, for many, can come with with eating processed sugars and gluten.
1 cup walnuts
3/4 cup dates, pitted and chopped
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 tablespoon water if needed
1 pear, sliced thinly, vertically so that it sits on it’s natural base
1 tablespoon raw local honey
Process almonds in food processor until it becomes a powder. … Read More