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Apples, Asian Vegetables, Asparagus, Carrots, Herbs (Connecticut), Lettuce and Mustard Greens, Turnips,

Includes: Toronto, White Mtns, Cape Cod, Boston, Pioneer Valley, South Shore, (Martha’s) Vineyard, Rhody, Jersey, Hudson Valley, Philly, Finger Lakes, Buffalo, Nutmeg, Manhattan, Queens, Brooklyn, East End and Allegheny




1/4 cup water
1/2 pound fresh asparagus, trimmed
1/2 cup diced white onion
3 tablespoons butter
salt and black pepper to taste
2 cloves garlic, thinly sliced


  1. Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
  2. When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.


Greens, Lettuce, Mushrooms, Spinach, Turnips, Peas, Strawberries, Asparagus

Includes: Blue Ridge, Memphis, Piedmont, Metro & Mountains




12 ounces fresh baby spinach
1 medium apple, chopped
1/4 cup raisins
2 tablespoons chopped peanuts
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon cider vinegar
1 tablespoon chutney
3/4 teaspoon curry powder
1/4 teaspoon salt


  1. In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.


Bunching Greens, Kohlrabi, Lettuce mix, oriental greens, spinach, Arugula, Asparagus, Beet Greens, Bok choy, cauliflower, chives, cilantro, collard greens, dandelions greens, garlic greens, green peas, kale, onions, oregano, rhubarb, sage, scallions, sorrel, sprouts,

Includes: Twin Cities, Iowa River Valley, Chicago, WOW and Grand Traverse




1/3 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed orange juice
1/3 cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced


  1. In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
  2. In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.


Apples, Bamboo Shoots, Cauliflower, Garlic, Green Onions, Herbs, Leaf Lettuce, Mushroom, Peas, Spinach, Rhubarb

Includes: Vancouver, Seattle and Portland




2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)


  1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
  2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.


Pinto beans, Popcorn, potatoes, Arugula, Asparagus, Beets, Brussel Sprouts, Garlic, Greens, Rhubarb, Spinach, Swiss Chard

Includes: Aspen, Front Range, Austin, Santa Fe, Phoenix, Dallas & Ft. Worth




1 pound dried pinto beans
1 1/2 cups chopped onion
1 green bell pepper, chopped
1 carrot, shredded
1 rib celery, chopped
1/2 teaspoon dried leaf basil
4 cloves garlic, minced
1/4 teaspoon dried leaf thyme
1/2 teaspoon celery seed
1 tablespoon chili powder
1 can (6 ounces) tomato paste
dash pepper


  1. Wash beans well, pick over, and drain. Place in a large kettle and cover with water. Bring to a boil over high heat. Remove from heat and set aside for 1 hour. Drain the water and add fresh water to cover beans.
    Add the remaining ingredients to the beans. Bring to a boil over high heat. Reduce the heat and simmer, covered, until the beans are tender. Taste and adjust seasonings, adding salt, if necessary.
  2. Serves 4.


Almonds, Apples, Artichokes, Arugula, Asian Greens, Asparagus, Avocado, Beans, Beets, Bok Choy, Broccoli, Cabbage, Cardoons, Carrots, Cauliflower, Celery, Chard, Cherimoyas, Collard Greens, Dandelion Greens, Endive, Fennel, Garlic, Green Garlic, Kale, Kohlrabi, Leeks, Lemons, Lettuces, Limes, Mandarins, Mushrooms, Onions, Parsnips, Radish, Rapini, Rhubarb, Scallions, Spinach, Turnips, Walnuts

Includes: Bozeman, Missoula, Hawaii, East Bay, San Francisco, Marin & Wine Country, Shasta-Butte, Sacramento, Ojai, Santa Barbara and San Diego




1 1/2 cups fresh whole-milk ricotta
1/2 cup finely minced green garlic
2 tablespoons minced parsley
Salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese plus grated Parmesan for the table


  1. Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning.
  2. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.

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