Edible Michiana

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Edible Michiana

We are a quarterly magazine that promotes the local food movement in Indiana & Michigan. Edible Michiana values local, seasonal foods and culinary traditions.

We celebrate the family farmers who work tirelessly to bring us the freshest local produce and dedicate themselves to healthier and more sustainable methods of working with animals and the land. We savor the creations of our local chefs, food artisans and home cooks—individuals who continually innovate to excite us with the unique flavors of this region. We share the stories and triumphs of these

and other community leaders working to change the ways we eat in Michiana through their dedication to the highest quality, local seasonal foods. Through our printed publication, website, newsletter and events, we aim to connect consumers with these local growers, retailers, chefs, artisans and community leaders, enabling those relationships to grow and thrive in a mutually beneficial, healthful, and economically viable way. We are part of a growing national movement throughout this country encouraging people to eat more locally grown and locally produced foods. By eating locally, we help sustain the small family farms that grow these foods, we enjoy food that is fresher and healthier for us and we help reduce the cost to the environment of transporting foods over long distances.

28/02/2025

From our managing editor:

Every year at Christmas, I am gifted a big platter with two kinds of simple cookies: classic butter spritzes with sprinkles and some kind of oat-based drops no bigger than the space between the index finger and thumb in an OK sign. They are not too sweet and perfect for popping into my mouth on repeat during the vague days and nights at the end of December. I look forward to them all year. I could probably figure out how to make them myself, but then they would lose their unique, ephemeral charm.
The indulgences of the end-of-the-year holidays are behind us for now, but sweets are an essential element of many of our cherished rituals and occasions. Special confections feature in any number of regional, seasonal, cultural and religious traditions—from paczki, king cakes and yule logs to hamantaschen and truffles in heart-shaped boxes. Even the most commonplace, like birthday cakes and ice cream after a day at the beach, contribute to memories sweet in more ways than one. They are among life’s most reliable pleasures.

In this issue, we celebrate some of the local makers providing us with sweetness year-round. There are the candymakers who have been bringing their brand of bliss to customers young and old for decades, some for over 100 years. There is a new wave of fancy cookie bakers, creating edible works of art. And Sticky Spoons Jam in Niles, Michigan, is giving us a good reason to start the day off with a sticky smile. At Rising Kites Coffee in Bridgman, joy comes in the form of pastries and even more in the kindness and connection of a community lifting one another up.

We also showcase original recipes using our In Season ingredient, dried fruit. Their substantial textures and flavors add interest to both sweet and savory dishes, tiding us over until the return of summer and its own ephemeral bounty.

–Lisa Barnett de Froberville

26/02/2025

From our publishers:

As our work with Edible Michiana enters its fifth year, we’ve enjoyed how intimately we’ve come to know our area's businesses, restaurants and entrepreneurs. Those relationships make our favorite places even more unique and special to us.

Seeing these businesses grow and evolve is a favorite part of our work here. We’ve seen this happen in various ways over the last year, as the keys are handed off from generation to generation.

We think of the Foley family at Bread Bar in Benton Harbor, Michigan, who sadly said goodbye to long-time proprietor, Tim, last year but have found energy in a new generation with son Matt at the helm. Craft cocktails and a thoughtful menu continue to make this spot, overlooking the St. Joseph River, a highlight of our region.

On the other side of the state line, The Electric Brew in Goshen and Elkhart, Indiana, has changed hands from Dana and Myron Bontrager to their son, Jeremy, and wife, Shivy, marking another generational evolution. This warm coffee house remains an inviting space for coffee and meeting with friends, as Shivy has brought her baker’s touch to an ever-expanding menu of freshly made treats.

Seeing these cornerstones of our community, amongst many others, continue to thrive through the years is a sign of a healthy food scene and entrepreneurial culture. As winter winds down and spring comes into focus, let’s all make a renewed effort to support the many special family-run businesses in our region—for generations to come.

—Breanna and Trevor Daugherty

24/02/2025

Our Winter 2025 issue is now available throughout southwest Michigan! This includes St. Joseph, Stevensville, New Buffalo, Niles, and more.

21/02/2025

The newest issue of Edible Michiana is now available throughout northern Indiana...including Valparaiso, Winona Lake, Michigan City, and beyond!

Find a copy of the magazine at these locations:
https://www.google.com/maps/d/u/0/viewer?mid=1w7_E3NARd05HvMFdvy49v8kRVtfc8d-q&ll=41.74970885411579%2C-86.53251999014284&z=8

19/02/2025

Our "Winter 2025" Issue is now available throughout Elkhart County, downtown Goshen, Nappanee, and Middlebury! Have you grabbed your copy yet?

17/02/2025

The newest issue of Edible Michiana is now available in downtown South Bend and Mishawaka! Pick up your copy at places like The Early Bird Eatery and more.

14/02/2025

We are so pleased to announce that our Winter 2025 issue - "sweet delights" - will be landing at local businesses around Michiana over the next week!

The cover photo, by Ashley Swartzendruber, features a colorful array of cookies from local bakers that you can learn more about in this special issue.

11/02/2025

"Like most things, sauces exist on a spectrum from unctuous to piercingly sharp and can balance the sins of the opposite nature. A rich gravy eases the austerity of simple (dare I say healthy) foods. A bracingly acidic and herbaceous sauce adds cheekiness to a dish lost in the doldrums of comfort food.

These three sauce recipes illustrate that spectrum. Rich tomato mayonnaise adds excitement to a bowl of healthy food. Spoon it over any combination of shaved vegetables or add dollops to brothy soups. Mixed herb gremolata is the opposite, all herbs and lemon with just enough olive oil and anchovy to hold it all together. It is a classic foil to rich braised meats like osso bucco or seared filets of salmon. The pickled walnut relish lies somewhere in between—the natural fat in the walnuts soaks up acidity as they cool, imparting the best of both flavors to any dish lucky enough to benefit from them.

As sauces range from one end of the spectrum to the other, so too do the meals they embellish. If you have a dish that feels flabby around the edges, try a bright, acidic sauce to perk it up. Conversely, a recipe that feels too thin becomes robust with the swirl of an indulgent sauce. Just a hint of sin to mask a pious crime."

- Abra Berens

Find the recipes for Abra's Roasted Tomato Mayonnaise, Pounded Walnut Relish, and Mixed Herb Gremolata here:
https://ediblemichiana.ediblecommunities.com/recipes/sauces

Photos by: Grant Beachy

07/02/2025

Grazing boards, all the rage these days for appetizers, also make for a delightful and stunning dessert. Pavlova is a light, marshmallowy meringue and a perfect base for any of a host of toppings. We’ve included a simple berry compote recipe for using leftover frozen berries from last year’s harvest. Topping options are endless and invite creativity. We recommend fruits, nuts, jams, jellies, lemon curd, salted caramel, chocolate sauce, coconut and mint. Finish the spread with our Cardamom Vanilla Whipped Cream, which adds a unique floral spice.

Find the recipe here:
https://ediblemichiana.ediblecommunities.com/recipes/pavlova-grazing-board

Recipe and photos by: Ashley Swartzendruber

05/02/2025

Back in 2021, we asked Ozlen Gultekin (Ozlen’s Mediterranean Cuisine) for a simple recipe for home cooks to try their hand at Mediterranean flatbreads. She offered a versatile dough that can be used for two very different dishes.

Lahmacun (pronounced “lahma’joun”) is a thin, crispy flatbread topped with a spiced ground meat mixture. It is commonly served with lemon wedges, parsley, red onion, tomatoes and herbs, and is usually rolled or folded before eating. Also known as Turkish pizza, it can be enjoyed as a meal or sliced up and served with a spread of other mezze, or small plates. Gultekin uses a mixture of equal parts ground beef and lamb; both meats work well in this recipe.

Borek belongs to a diverse family of stuffed pastries that extends across ethnicities from North Africa to the Balkans. Most often filled with cheese, meat, spinach or potato, it is a staple for breakfast, as well as for lunch or afternoon tea. This spinach and feta cheese version is related to Greek spanakopita, which is layered rather than rolled.

Find the recipes here:
https://ediblemichiana.ediblecommunities.com/recipes/turkish-snack-breads

Photography by: Ashley Swartzendruber

03/02/2025

Whether you are the type to go ice fishing this time of year or you prefer fishing in the back of the freezer instead, this panfish chowder is smoky, creamy and comforting—everything you want from a chowder. If you’re unable to get your hands on panfish, almost any type of fish can be substituted in a pinch.

Find the recipe for our Panfish Chowder on our website by following this link:
https://ediblemichiana.ediblecommunities.com/recipes/panfish-chowder

Recipe and Photos by: Ashley Swartzendruber

31/01/2025

Quick to prepare and packed with flavor, these cream scones are delicious any time of the day. They are balanced wonderfully with both sweet and savory notes. A crisp outer shell and a delightfully soft and buttery core (thanks to the heavy cream) makes them anything but irresistible. Feel free to swap the herbs and cheeses out for whatever you have on hand, but don’t skip the prosciutto - it provides the perfect amount of salt for these savory scones.

Find the recipe here:
https://ediblemichiana.ediblecommunities.com/recipes/savory-cheese-and-herb-cream-scones

Recipe and Photos by: Ashley Swartzendruber

29/01/2025

It’s no secret that when vegetables and cuts of beef are braised in red wine and beef stock, magic happens. Beef bourguignon and coq au vin, while well known and absolutely delicious, require lengthy braising times. Oeufs en Meurette, a Burgundian classic, embodies those beloved flavors with half the cooking time. No need to use the most expensive red wine on the shelf, any dry red variety will do just fine.

Find the recipe for Poached Eggs in Red Wine Sauce (Oeufs en Meurette) here:
https://ediblemichiana.ediblecommunities.com/recipes/poached-eggs-red-wine-sauce-oeufs-en-meurette

Recipe and Photos by: Ashley Swartzendruber

28/01/2025

Sometimes called chocolate sausage, this make-ahead, no-bake dessert is perfect for any holiday dessert tray. It originated in Europe, where it exists in too many variations to count. The main ingredients are cocoa powder, butter and sugar, with leftover tea biscuits emulating the specks of fat in a roll of salami. These ingredients were the most readily available during the Soviet Era and prevented housewives from wasting the precious commodities. You can replace the pistachios with other nuts, and the coffee with milk, port wine or spiced rum. The possibilities are endless with this traditional treat.

Find the recipe here:
https://ediblemichiana.ediblecommunities.com/recipes/chocolate-salami

Recipe and Photos by: Ashley Swartzendruber

24/01/2025

"Coddle is a stew of sausages, bacon and potatoes. Irish sausage is distinctly mild and finely ground, while Irish bacon (rashers) comes from the back of the pig, somewhat like Canadian bacon, and is salty and thick. The potatoes in a pot of coddle fall apart in the rendered fat of the sausages and rashers so that a bowl of coddle is a comfort few Dubliners can resist. The Tayto eater at O’Hare would agree.

But making coddle in America is frustrating. In working on the recipe for “Yank’s Coddle,” my friend Troy Pippenger and I decided that trying to replicate the flavor and texture of Irish sausages was next to impossible, so when we decided to make it with all American ingredients, we were happy with the result: an unmistakably American stew. If you try the recipe, use any sausage you like. Make sure to stack the pot with potatoes, cook them till they thicken the stew, and pay attention to how fast it comes to a boil."

- Rossa Deegan

Find the recipe for "Yank's Coddle" here:
https://ediblemichiana.ediblecommunities.com/recipes/yanks-coddle

Recipe by: Troy Pippenger
Photos by: Ashley Swartzendruber

22/01/2025

If you looking for a sweet treat that combines ingredients you most likely have in the back of your pantry, this Honey Rum Pound Cake is sure to please. It's packed with warm spices, sweet honey, and dark rum.

Find the recipe here:
https://ediblemichiana.ediblecommunities.com/recipes/honey-rum-pound-cake

Recipe by: Tara Swartzendruber-Landis
Photography by: Grant Beachy

20/01/2025

Beurre Blanc is a classic emulsified French butter sauce that beautifully combines shallots, white wine, and butter. A touch of citrus or vinegar is added for a delightful tang, in this case, grapefruit juice. This sauce is surprisingly easy to execute, the addition of heavy cream helps prevent the sauce from breaking. It’s creamy and tangy and quickly elevates a simple plate of fish and vegetables. Choose a dry Chardonnay, Sauvignon Blanc, or Pinot Grigio, and avoid the sweater varieties.

Find the recipe here:
https://ediblemichiana.ediblecommunities.com/recipes/grapefruit-beurre-blanc

Recipe and Photos by: Ashley Swartzendruber

17/01/2025

Celeriac has the perfect earthy flavor and smooth texture for a satisfying shepherd’s pie. We’ve created a meat and a vegetarian version, and it’s delicious either way, bringing comfort to a chilly evening. The mash and filling can be prepared a day in advance and kept in the refrigerator; make sure to plan for a longer bake time so it heats all the way through.

Find the recipe for our Shepherd’s Pie with Celeriac Mash here:
https://ediblemichiana.ediblecommunities.com/recipes/shepherd-s-pie-celeriac-mash

Recipe and Photos by: Ashley Swartzendruber

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Our Story

Edible Michiana values local, seasonal foods and culinary traditions. We celebrate the family farmers who work tirelessly to bring us the freshest local produce and dedicate themselves to healthier and more sustainable methods of working with animals and the land. We savor the creations of our local chefs, food artisans and home cooks—individuals who continually innovate to excite us with the unique flavors of this region. We share the stories and triumphs of these and other community leaders working to change the ways we eat in Michiana through their dedication to the highest quality, local seasonal foods. Through our printed publication, website, newsletter and events, we aim to connect consumers with these local growers, retailers, chefs, artisans and community leaders, enabling those relationships to grow and thrive in a mutually beneficial, healthful, and economically viable way. We are part of a growing national movement throughout this country encouraging people to eat more locally grown and locally produced foods. By eating locally, we help sustain the small family farms that grow these foods, we enjoy food that is fresher and healthier for us and we help reduce the cost to the environment of transporting foods over long distances.