Edible Chicago now available by digital subscription

EDIBLE CHICAGO is available by print and now digital subscription on our website. Or compliment...

Investing in your Local Family Farmer: Become a CSA Shareholder

During the long winter months farmers are actively planning for next spring and raising capital ahea...

Edible Chicago's Winter Holiday Issue

We're excited to announce that our winter holiday issue will be out in December! We'll be featuring ...

Tuesday, 24 November 2015 20:24

Edible Chicago's Winter Holiday Issue

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We're excited to announce that our winter holiday issue will be out in December! We'll be featuring some great seasonal slow cooker recipes, a winter cobbler and some punch bowl holiday favorites. Features include the "super fruit" cranberry - not just for the holidays! We'll also introduce you to a secret speakeasy club, a suburban chocolatier that has quite the following fit for a "Queen", and our newest Edible Travel feature and much more. Stay tuned here for a listing of where you can find a complimentary issue. 

Gift subscriptions are available just in time for the holiday season! Subscribe online today and we'll get an issue out by the holiday with a hand written gift card! 


During the long winter months farmers are actively planning for next spring and raising capital ahead of time through the concept of community-supported agriculture (CSA) harvest subscription programs. Through a CSA you can invest in your farmer by buying shares. This will entitle you to a box of seasonal food delivered to your home or a location in your neighborhood generally weekly or bi-weekly. It is a direct connection between individuals or families and a small-scale farm or network of farms.

The CSA shareholder usually receives a diverse range of seasonal vegetables and fruits on a weekly basis. Other products can include dairy, cheese, honey, poultry, meat or herbs and flowers. Farming methods, which involve planting, growing and harvesting, are often organic, biodynamic and sustainable—with little or no herbicides, pesticides or GMO seeds.

Membership signup for produce and vegetables usually occurs during the non-growing months and sign up usually begins in December until February.

 A CSA commitment is much more than a weekly delivery of food. It’s one of the most beneficial investments you can make for the health of your family, community and local economy. You are also helping to financially support a local family farm through a partnership with your that farmer.

Signup season is right now. For a comprehensive listing of Chicago-area CSA farmers: thelocalbeet.com or familyfarmed.org Both organizations provide an up–to-date listing that includes the type of CSA, type of farming method, share cost, pickup sites and how often you can receive your food box.

Thursday, 01 October 2015 19:56

October 11: Taste of the Nation's For No Kid Hungry

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Chicago's Taste of the Nation for No Kid Hungry returns to Navy Pier with a new format – bringing all of Chicago together to celebrate community, family, friends and the work to end childhood hunger in Chicago, Illinois and America. Chicago’s most sophisticated and acclaimed culinary event will once again feature over 60 of the city’s top chefs and restaurants, 25 of the city’s top bars, bartenders and mixologists, craft beers, wines and spirits. The event will also feature hands-on family culinary activities, entertainment and a dream auction with many once-in-a-lifetime culinary experiences. VIP guests will be treated to a variety of delights, including early admission to the VIP Preview Hour presented by Lettuce Entertain You Enterprises, special sampling opporunities, and much more.

Sunday, October 11 at Navy Pier Grand Ballroom.

For tickets and more information: NoKidHungry.org/Chicago or call 877-26Taste.

Thursday, 01 October 2015 18:30

Edible Chicago's FALL HARVEST Issue is Out!

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Herefordshire Redstreak, Gascoyne’s Scarlet, Kingston Black and Foxwhelp sound like character names or locations in the PBS show Downton Abbey, but they are actual names of apples—bittersharp varieties, to be exact—sought after by generations of cider makers for distilling hard cider. Fall is apple season, and in this issue we’ll take you back a couple of centuries to a time when Johnny Appleseed helped to cultivate these cider apples for hard cider—one of the most popular beverages on the wild frontier—and forward to its newfound popularity today.

Hard apple cider wouldn’t be alcoholic if it wasn’t for the process of fermentation. We caught up with fermentation guru Sandor Katz to get the lowdown on fermenting. Not for alcohol, but for seasonal vegetables and fruits you can find this fall at your local fresh markets. 

And not only will you find apples and leaves falling from the trees, so are nuts. From our Edible archives, author, farm advocate and forager Terra Brockman tells us about her foraging experiences for Illinois black walnuts and hickory nuts—a family tradition. Terra also shares with us a delightful black walnut pie family recipe.

Looking for a unique restaurant find? One of our recent is Cellar Door Provisions in the Avondale neighborhood. Simple yet elegantly made-from-scratch prepared food with an emphasis on what’s in season and local. 

And there's much more inside including our sustainable red wine recommendations, seasonal recipes and a cooking class listing.

Here’s to the abundance of food at the markets in all its color and glory as the growing season closes, and as we prepare to nest and nurture at the homestead with more cooking, baking, preserving and soup making. Celebrate the season with your own inherited traditions. Or take some time to create your own.

View our digital edition for free on our home page. You can also download our magazine from iTunes and google play, available for your smart phone or tablet.

Print subscriptions are just $28.00 per year for four pristine issues delivered to your door. Or you can find complimentary issues at many of our advertiser partners and select distribution locations.

Come join the Slagel family for a farm tour and dinner series this season in Fairbury, Illinois. The day's events include a butchering demo where you can take the fresh product home with you. Kids are welcome with an adult. Collect eggs, hold baby piglets and pet baby lambs on the farm tour. The farm dinner will be prepared with local, seasonal ingredients and shared family-style by acclaimed Chicago Guest Chefs. Event dates scheduled:

September 26:  Nightwood/Lula & Rootstock featuring Chef Jason Hammel and Chef Mike Simmons

October 3:  Osteria Via Stato & White Oak Tavern featuring Chef David DiGregorio and Chef John Asbaty

The Slagel Family is a fifth-generation livestock farm in Central Illinois. Their popular farm dinner series which runs from May to October, have been delighting Chicagoans since 2011. The Slagel's raise and harvest their livestock naturally and humanely. Their product of pork, beef and chickens is a mainstay at some of Chicago's most respected restaurants supporting local farmers and sourcing the highest quality product. The Slagel's were recently featured in Chicago magazine: http://www.chicagomag.com/Chicago-Magazine/May-2015/Slagel-Family-Farm/ 

Meet these gifted chefs on the farm this eason as they prepare dishes of the freshest ingredients and Slagel meats exclusively for this farm dinner. 

Where: Slagel Family Farm  236-1 E 600 N Rd., Fairbury, IL 61739

Tickets are limited. Bus transporation to and from the farm is included in ticket sales: http://www.slagelfamilyfarm.com/dinners.html

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