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.

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

15/01/2025

Not only does a spice mix full of ground coffee impart amazing flavor, but the natural acidity of coffee beans acts as a tenderizer when rubbed into protein. Cooking these coffee-crusted pork tenderloins “low and slow” and relying on a thermometer instead of a cooking time is crucial for the best result. Don’t let those juices go to waste—you can pour them over everything in this showstopping dish.

Find the recipe here:
https://ediblemichiana.ediblecommunities.com/recipes/coffee-crusted-pork-tenderloin

Recipe and Photos by: Ashley Swartzendruber

13/01/2025

The most well-known quick breads are sweetened with banana or moistened with zucchini. In France, quick breads are called “cakes” but are most often savory and served as an aperitif snack with wine. This savory black walnut and cheddar quick bread is delicious on its own, or you can add a generous slather of your favorite fruit jam or a drizzle of honey for a sweet and savory treat. Serve this bread any time of day—wine is optional!

Find the recipe below or by clicking here:
https://ediblemichiana.ediblecommunities.com/recipes/savory-black-walnut-and-cheddar-quick-bread

Savory Black Walnut and Cheddar Quick Bread:
4 tablespoons unsalted butter, melted and cooled, plus more for coating the pan
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons sugar
6 ounces sharp cheddar cheese, grated
½ cup black walnuts, roughly chopped
2 large eggs, at room temperature
¾ cup buttermilk, at room temperature
Butter, jam or honey for serving

Preheat the oven to 350°. Grease a metal 9- by 5-inch loaf pan generously with butter and set aside.

In a large bowl whisk the flour, baking powder, salt, baking soda and sugar together until no clumps remain. Add the grated cheese and walnuts and lightly toss until they are evenly coated. Set aside. In a medium bowl, whisk together the melted butter, eggs and buttermilk until smooth. Add the egg mixture to the flour mixture and fold together until just incorporated, being careful not to overmix. The batter will be thick. Scrape into the prepared pan, pushing batter out to every corner. Smooth out the top with a knife or rubber spatula until even. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes before running a knife around the edge and carefully inverting onto a cooling rack. Let cool 30 minutes longer before slicing and serving. This bread is best eaten the same day but will keep in a sealed container on the counter for 1 to 2 days.

10/01/2025

A warm cinnamon roll on a chilly morning is hard to beat. These orange rolls have a heartier texture than a typical cinnamon roll thanks to the whole wheat flour and the orange infused flavors will have you licking the plate clean. If you don’t have time in the morning to prep these, the sliced and unbaked rolls can be covered and placed in the refrigerator overnight. Let them come to room temperature for 30 minutes before baking.

Find the recipe here:
https://ediblemichiana.ediblecommunities.com/recipes/whole-wheat-cinnamon-rolls

Recipe and Photos by: Ashley Swartzendruber

08/01/2025

Craving something bright? Lemon curd is the perfect citrusy punch for ordinary toast and wonderful when added to baked goods of all kinds.

Find a recipe below or follow this link:
https://ediblemichiana.ediblecommunities.com/recipes/lemon-curd-0

Lemon Curd:
1 tablespoon lemon zest
1 cup lemon juice (from 4–5 lemons)
1½ cups sugar
¾ cup (1½ sticks) unsalted butter, cut into pieces
4 eggs
½ teaspoon salt

Combine the lemon zest, juice, sugar, butter, eggs and salt in the top of a nonreactive double boiler. Bring the water in the bottom pan to a low boil and whisk the curd constantly until it thickens, about 10 minutes. Strain through a fine-mesh sieve.
To refrigerate: Ladle into bowls or jars. Cool, cover and refrigerate for up to 2 weeks.
To can: Use the boiling-water method. Ladle into clean, hot 4-ounce or half-pint canning jars, leaving ¼ inch of headspace. Release trapped air by running a chopstick or butter knife around the inside edge of the canning jar. Wipe the rims clean, center the lids on the jars and screw on jar bands. Process for 10 minutes. Turn off the heat, remove the canner lid and let the jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year.

Excerpted from Put 'Em Up! by Sherri Brooks Vinton
Photograph by: D. Lucas Landis

06/01/2025

We believe it's cookie season all year long! These cookies are reminiscent of a good cup of Mexican-style hot chocolate. Feel free to add more cayenne pepper (or leave it out altogether). Every chocolate lover will enjoy dipping these chocolate chunk cookies in a glass of milk while they are still warm. We love them straight out of the freezer as well.

Find the recipe below or here:
https://ediblemichiana.ediblecommunities.com/recipes/chocolate-chunk-cookies

Chocolate Chunk Cookies:

1 cup sugar
½ cup butter, room temperature
4 ounces dark chocolate, melted
2 tablespoons whole milk
1 egg
¾ teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon cayenne powder
2 cups flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup chocolate chunks (milk, dark or semi-sweet)
¼ cup powdered sugar

Cream the sugar and butter for 3–5 minutes, until light and fluffy. Add the dark chocolate, milk, egg and vanilla and beat again until smooth. In a separate bowl, mix the cinnamon, cayenne, flour, baking powder and salt with a fork until well mixed and uniform in color. Slowly add this mixture to the wet ingredients until well blended. Stir in the chocolate chunks with a wooden spoon or spatula. Chill for 2–3 hours. Preheat oven to 375°. Use a cookie scoop to roll the cookies into balls. Drop each one in the powdered sugar. Tap off the excess sugar and place on a parchment-lined baking sheet. Bake for 12–14 minutes. Use a fork to press down and slightly flatten the cookies halfway through the baking time. Remove from oven and allow to cool on the pan for 5 minutes. Move to a cooling rack. Eat within 1–2 days, or store in the freezer.

Recipe by: Tara Swartzendruber-Landis
Photo by: D. Lucas Landis

03/01/2025

We have fewer vegetables to choose from in the winter months, but wheat berries make this salad as memorable as one from the middle of August. Creamy toasted pecan dressing complements the textures and flavors of this salad beautifully. The wheat berries and squash can be cooked in advance, so this salad comes together quickly. Double it for a crowd!

Find the recipe here:

https://ediblemichiana.ediblecommunities.com/recipes/winter-wheat-berry-salad

Recipe and photo by: Ashley Swartzendruber

01/01/2025

Happy New Year - from the team at Edible Michiana!

Take a peak at our website to find our archive of cocktail/drink recipes that you can sip and enjoy throughout 2025:

https://ediblemichiana.ediblecommunities.com/drink

30/12/2024

The foods of Southeast Asia are becoming part of the culinary scene in Southwest Michigan, opening the door to a cuisine known for its vibrant and complex flavors informed by centuries of tradition.

“The world has no boundaries,” says Renu Singh, who owns Desi Tadka Groceries in Stevensville, Michigan, with her husband, Atul. “The flavors of Southeast Asia, such as curry, saffron, cardamom, ginger, lime, galangal and coconut, now are part of where we live here. That’s why I called my store Desi Tadka, which is Hindi for local flavors. Because those are the flavors that people who aren’t from Southeast Asia are willing to embrace when they come to my store.”

Seven years ago, Nelo Femondes, who hails from Goa in West India, opened Memories of India in St. Joseph, just a few miles away. It would remain the only Southeast Asian business in Southwest Michigan until Singh opened her grocery store. Recently Thrijani Kantareddy opened KT’s Rasoi Indian Cuisine (rasoi is the Hindi word for kitchen), also in Stevensville; a third restaurant, Indian Street Food, is scheduled to open within the next month or so.

- Jane Simon Ammeson

Read more about these culinary gems in the latest issue of Edible Michiana or by clicking here:
https://ediblemichiana.ediblecommunities.com/eat/sharing-flavors-home-0

Photography by: Kayla Holdread

24/12/2024

The team at Edible Michiana is wishing you all the happiest holiday season!

Recipe for our Chocolate Madeleines with Matcha Chocolate Shell can be found here:

https://ediblemichiana.ediblecommunities.com/recipes/chocolate-madeleines-matcha-chocolate-shell

20/12/2024

"Drive down U.S. 6 in St. Joseph County, Indiana, and you’ll see a lot of the things you’d expect on an Indiana highway: woods, corn, cows. But just east of downtown Walkerton, you probably wouldn’t be expecting a pair of giant whisks and a spatula. When you walk through the whisks flanking the door to the New Kitchen Store, you see a range of high-end cookware and supplies more likely to be found in Indianapolis or Chicago than small-town, rural Indiana.

This is the second location for the store since owners Phyllis and Charles Wille opened it downtown in 2006, growing out of their original business, Triple Cross Antiques & Collectibles. The store has been at its current location since 2012. Conversation is key to what the store does. “They get educated on what they’re fixing to buy,” Phyllis says of their customers. The store also offers an in-house warranty. “That’s why we consider ourselves a service business,” she says, and not just one of many other retail stores.

Whether it’s pots and pans, very cool and stylishly designed kitchenware, coffee, tea or spices—or even a cooking class or demonstration in the soon-to-be operational kitchen—there is something for every cook here."

- Mike Petrucelli

Read more about the New Kitchen Store in the latest issue of Edible Michiana or by clicking here:
https://ediblemichiana.ediblecommunities.com/shop/culinary-style

18/12/2024

"Some of the most memorable gifts I’ve received have been small bottles of liqueur wrapped in bows, jam jars stuffed with sweet and savory concoctions, bottles of cordials infused for months or obscure tinctures that feel extra-special every time a drop hits my glass. This collection of recipes celebrates the unique feeling of a homemade gift. These bitters, simple syrups and liqueur are giftable individually or as a complete set." - Ashley Swartzendruber

Our "Holiday Spirits" feature can be found in the latest issue of Edible Michiana or by clicking the link below. You'll find recipes for homemade cocktail bitters, simple syrups, and a French cordial - each one perfect for gifting around the holidays or any time of year.

https://ediblemichiana.ediblecommunities.com/recipes/holiday-spirits-0

Recipes and Photos by: Ashley Swartzendruber

16/12/2024

"Creativity brims off the menu at The Early Bird Eatery in downtown South Bend, Indiana, where modern breakfast classics like huevos rancheros and chicken and waffles are elevated with fresh, local ingredients. Owners Jennifer and Mike Stone have transformed their love of food into a thriving restaurant. With Mike’s culinary background and Jen’s business experience, they felt they could create something unique." - Gwynneth Hurley

Read more of this piece titled, "Perched for Success," in the latest issue of Edible Michiana or by clicking here:
https://ediblemichiana.ediblecommunities.com/food-thought/perched-success

13/12/2024

The last recipe starring potatoes for our "In Season" feature is...Roasted Garlic Duchess Potatoes with Mushroom Gravy

Duchess potatoes, or potatoes “à la duchesse”—a technique dating back to the 1700s in France—simply refers to a potato and egg yolk mixture that is piped or hand-molded and then baked until golden. Not only are the swirly shapes pleasing to the eye, but the tender insides and crisp outer edges elevate potatoes to a perfect statement dish for a holiday table. Plus, they can easily be made in advance for a crowd.

This recipe can be found in the latest issue of Edible Michiana, or by clicking here:
https://ediblemichiana.ediblecommunities.com/recipes/roasted-garlic-duchess-potatoes-mushroom-gravy

Recipe and Photos by: Ashley Swartzendruber

11/12/2024

"Fourteen years ago, we blew into the neighborhood like spent pumpkin seeds falling on fertile soil. As a multicultural family, we longed for a place that valued difference and were hopeful we had found it. Back then, my days were an exhausting blur of working and caring for our three young kids. There never seemed to be enough hours for the ordinary demands of our days, much less for cultivating new friendships in a town where we were starting from scratch.

Still, I couldn’t ignore the dull ache of loneliness. I joined the PTA and the neighborhood association. We began attending a nearby church. We said yes to every invitation and embraced the inevitable awkwardness of being a newcomer. These new rhythms helped us find our footing, yet curiously, the most consequential shift happened when I started taking more walks through the neighborhood. As my feet traced the same routes day after day, I began to memorize the lay of this land. Familiarity brought a growing sense of responsibility to help make this place the best it could be. Slowly, I became attuned to its abundant beauty. As I let myself fall in love with this corner of the city, I discovered the ways it was already loving me back..."

- Shannan Martin, author of Start with Hello and The Ministry of Ordinary Places, is a speaker and writer who found her voice in the country and her story in the city. Shannan works as a cook at The Window, a local nonprofit dedicated to feeding its community. She and her family live as grateful neighbors in Goshen, Indiana.

Find this piece titled - "Stepping Stones" - in the latest issue of Edible Michiana or by clicking here:
https://ediblemichiana.ediblecommunities.com/food-thought/stepping-stones

Illustration by: Emily Austin

09/12/2024

In partnership with Miller Amish Country Poultry, we're featuring a classic Italian dish that is quick to prepare while delivering sophisticated flavors. “Piccata” is a cooking method that sautés thinly sliced/pounded meat, in this case - Miller Poultry Chicken Breasts - and serves it with a luscious sauce of lemon, butter, and capers. The result is tender, bright, balanced, and rich. Perfect for cold nights around a table full of friends and family.

Miller Poultry Chicken Piccata:
2 pounds Miller Poultry boneless, skinless chicken breasts
½ cup all-purpose flour
¼ cup extra-virgin olive oil
Salt and pepper, to taste
4 garlic cloves, minced
1 shallot, minced
¼ cup capers, drained
1 cup chicken broth
1 cup white wine
Zest and juice from 1 lemon
2 tablespoons heavy cream
½ cup unsalted butter, chilled and cubed
Lemon slices and chopped parsley, for serving
1 pound pasta, cooked, for serving

Slice the chicken breasts in half crosswise so that you have thin cutlets. Pound the cutlets with a meat pounder or rolling pin to ½ inch thick between two sheets of plastic wrap. Season both sides of the chicken generously with salt and pepper. Sprinkle the flour on both sides of the chicken until coated evenly, and shake off any excess.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry half of the chicken cutlets until golden brown and cooked through, about 3 minutes per side. Set aside. Add the remaining 2 tablespoons olive oil and fry the remaining cutlets. Reduce the heat to medium and add the garlic, shallot, and capers to the hot pan. Cook for 1 minute or until fragrant. Add the chicken broth, wine, lemon juice, and zest and reduce by half, stirring occasionally. Whisk in the heavy cream and reduce for 2 minutes longer.

Reduce the heat to low. Add a few cubes of butter at a time, whisking constantly until the butter is melted and the sauce is smooth. Continue with the remaining butter. Taste and add more salt and pepper if needed. Layer the pasta, chicken cutlets, and lemon slices on a large platter. Pour the sauce over everything, top with chopped parsley, and serve.

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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.