Edible Michiana

Home
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.

30/09/2025

"If I’d forgotten what was so special about Carriage House while tossing and turning on the overnight train from the East Coast, it didn’t take long to jog my memory. As I stepped into the warm embrace of the small operation’s owners, I was instantly rejuvenated by the fresh fall air tinged with apple. I remembered why I came to spend a weekend crushing apples for the third year in a row and why I will come for a fourth."

- Alix Underwood and Robert Neal

Read more about Carriage House, a European-style hard cider business in Benton Harbor, Michigan in the latest issue of Edible Michiana or on our website here:

https://ediblemichiana.ediblecommunities.com/food-thought/carriage-house-cider/

Photos by Justine Ruiz

24/09/2025

It's that time of year again! The Michiana Pottery Tour takes place this weekend across northern Indiana and southern Michigan. Explore over 10 clay studios, enjoy food, music, and more.

Doors open at 10am on Saturday and Sunday. No tickets necessary, this event is free to all.

Find artist details and maps at MichianaPotteryTour.com

22/09/2025

Farmette blends sustainability with local foods and flavors

“Food is my love language,” says Katie Burdett, explaining why she founded Farmette, a sleekly stylish farm, marketplace, bakery and café, just south of downtown New Buffalo, Michigan. “I want to make the world around me more beautiful, and for me, that’s being able to blend small-scale agriculture with what I know are our customers’ favorite things.”

- Jane Simon Ammeson

Read the rest of this feature in the latest issue of Edible Michiana or on our website:

https://ediblemichiana.ediblecommunities.com/eat/farmette-michigan/

19/09/2025

"Though summer wanes, vibrantly hued flowers abound in Michiana, where you can find locally grown flowers well into fall. Across the region, on large farms and small, entrepreneurial farmers grow and market annual and perennial flowers in ways as varied as a field of flowers. Discover a few farms here, then hit the road to find your flowers." - Geri Pawelski

Illustration by: Jessica Flores

Read about the following flower farms in the latest issue of Edible Michiana:

- Field to Vase U-pick Flowers (New Carlisle, Indiana)
- Bicycle Bouquets (South Bend, Indiana)
- Singletree Farm (Goshen, Indiana)
- Rows & Rows Lavender Farm (North Liberty, Indiana)
- White Barn Flower Company (Fennville, Michigan)
- Ruby Hill Flower Farm (Niles, Michigan)
- Bright Blooms Flower Farm (Niles, Michigan)
- Thistleberry Farm (St. Joseph County, Indiana)
- Blume Flower Farm and Confections (Vandalia, Michigan)

https://ediblemichiana.ediblecommunities.com/things-do/northern-indiana-flower-farms/

15/09/2025

"Someone is harvesting your food. Right now.

That food may come from a farm here in Northern Indiana or Southwest Michigan, but the laborers on that farm could very well be from another state or country. These workers are skilled, focused, strong and dependable. And they are a long, long way from home.

Across the Michiana countryside, farm camps begin to fill with seasonal workers in April to begin the harvest of one the earliest crops, asparagus. At other farms, workers arrive weekly at fruit farms, vegetable fields, orchards and vineyards to begin the long days of field work needed to grow, maintain and harvest everything we eat..."

- Deborah Rieth

Read the rest of this piece titled, "Gracias" - in the latest issue of Edible Michiana or on our website here:

https://ediblemichiana.ediblecommunities.com/food-thought/michiana-migrant-workers/

Photography by: Kayla Scarberry of Weeping Willow Photography

12/09/2025

In partnership with Green Stem - Sweet, refreshing and creamy, this is the perfect treat for the end of summer. Each serving is topped with a Mojo THC Mini Peppermint Pattie to celebrate the delicious mixture of mint and chocolate. With an ice cream maker and a few simple ingredients, you can make this delightful treat well into the winter months. Find the recipe below!

Green Stem Mint Chocolate Chip Ice Cream
Serves 8

2 cups half-and-half
1 cup sugar
2 cups heavy cream
½ teaspoon vanilla extract
1 ½ teaspoons mint extract
½ teaspoon kosher salt
4 –5 drops green food coloring, optional
¾ cup mini semi-sweet chocolate chips
Mojo THC Mini Peppermint Patties, for garnish
Fresh mint, for garnish

In a large bowl, add the half-and-half and sugar and whisk until the sugar dissolves. Whisk in the heavy cream, vanilla extract, mint extract, salt and food coloring until combined. Pour into the bowl of an ice cream maker and follow the manufacturer’s instructions for churning. After about 15 minutes of churning, add the chocolate chips. Continue churning until the ice cream is the consistency of soft-serve ice cream. You can serve immediately or spoon the ice cream into a 5- by 7-inch loaf pan and place it in the freezer for a few hours to firm up. Garnish each serving with a portion of Mojo THC Mini Peppermint Patties and a sprig of mint. Consume with caution.

11/09/2025

This cocktail is a nostalgic riff on a classic bramble, inspired by my favorite childhood memories of blueberry picking with my mother in Pennsylvania. We’d head out in the early morning, when the fields were blanketed in fog, and gather berries before the sun made us sweat. The smoked gin and a splash of Ramazzotti add a subtle, woodsy depth that reminds me of standing on my friend’s cabin porch, coffee in hand, breathing in the damp scent of pine, earth and morning dew. Sweet blueberry syrup brings it all together, balancing the smokiness while adding a burst of color. The extra syrup can be used on your morning pancakes or yogurt. If you do not have the proper equipment for cocktail smoking, you can replace the smoked gin with Gray Whale or Sassenach Wild Scottish gin.

- Nick Fischer
The Fold Goshen

Find the recipe for Nick's Rhapsody in Blue cocktail here:
https://ediblemichiana.ediblecommunities.com/drink/rhapsody-blue-smoked-gin/

Photography by: Ashley Swartzendruber

08/09/2025

We've partnered up with Miller Amish Country Poultry to bring our readers the perfect recipe to wrap up summer!

Celebrate the end of season for the heavenly combination of juicy ripe tomatoes, fragrant basil, creamy mozzarella cheese and sweet balsamic vinegar. Miller Poultry chicken breasts turn this classic Italian salad into a comforting, filling meal that’s simple enough for a weeknight and delicious enough for a dinner party. The dish’s pan juices make it perfect for spooning over pasta or serving alongside crusty bread for dipping.

Miller Poultry Baked Chicken Caprese
Serves 4

1.5 pounds chicken breasts, sliced in half lengthwise
2 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Ground black pepper, to taste
4–6 tablespoons pesto
3 cups (2 pints) cherry tomatoes
2 garlic cloves, minced
2 tablespoon balsamic vinegar
8 ounces fresh mozzarella, sliced or torn into pieces
¼ cup basil leaves
Balsamic glaze, optional

Preheat the oven to 400°. Season both sides of the sliced chicken breasts with salt and pepper. In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts to the hot pan and cook for 2 to 3 minutes per side, until nicely browned. Remove the pan from the heat. Spoon 1 tablespoon of pesto onto each chicken breast. In a medium bowl, toss together the tomatoes, garlic, balsamic vinegar, 1 tablespoon olive oil and salt and pepper to taste. Pour the tomato mixture over the chicken breasts, and distribute them evenly in the skillet.

Place the skillet in the oven and bake for 15 minutes. Remove the skillet from the oven and add pieces of mozzarella on top of each piece of chicken. Place the skillet back into the oven and bake for 5 to 6 minutes or until the cheese is melted and the chicken is cooked through. Remove the skillet from the oven, let cool for 5 minutes, top with fresh basil and balsamic glaze, and serve.

05/09/2025

Are you planning to cook outside this weekend in this gorgeous weather?

This homemade barbecue sauce brings together the best of summer—juicy blueberries, a touch of tang and just the right amount of smoky sweetness. It’s perfect for marinating or brushing onto ribs, chicken wings or whatever you’ve got sizzling on the grill. Plus, it’s a quick way to use up those berries you’ve just picked or that have been stuck in the back of the freezer for too long. This sauce can be prepped in advance and will last up to 1 week in the refrigerator.

Find the recipe for our Blueberry Barbecue Sauce in the newest issue of Edible Michiana or on our website here:
https://ediblemichiana.ediblecommunities.com/eat/blueberry-barbecue-sauce-recipe/

Recipe and Photos by: Ashley Swartzendruber

03/09/2025

Infusing vinegar with summer’s bounty is an excellent way of preserving flavors after the season has come and gone and, if you are so lucky, a great way of using up a bumper crop. This blueberry vinegar has a vibrant purple hue and uses milder rice vinegar, making it more palatable. It works wonders in a vinaigrette, but you’ll be delighted every time you add it to marinades, drizzle it over grilled fish, pour it into cocktails like a shrub or whisk it into homemade mayonnaise. Anywhere vinegar is needed, this infusion will shine.

Find the recipe for our Blueberry Vinegar and Blueberry Vinaigrette in the newest issue of Edible Michiana or on our website here:

https://ediblemichiana.ediblecommunities.com/eat/blueberry-vinegar-and-blueberry-vinaigrette/

Recipe and Photos by: Ashley Swartzendruber

02/09/2025

Impress your guests with this perfectly imperfect, stunning breakfast cake full of delicate ricotta cream and sweet blueberry compote. The lacy and uneven edges of each crêpe add to the magic of this cake. It may seem intimidating, but this cake is fun to assemble, resulting in a textural dream. If you are short on time, the crêpes can be served traditionally: stuffed with the ricotta cream, rolled or folded, and topped with a drizzle of blueberry compote.

Find the recipe for our Crêpe Cake with Blueberry Compote and Ricotta Cream in the latest issue of Edible Michiana in our "In Season" section or on our website here:

https://ediblemichiana.ediblecommunities.com/eat/blueberry-crepe-cake-recipe/

Recipe and Photos by: Ashley Swartzendruber

29/08/2025

The soft plunk of each blueberry hitting the bottom of the bucket rings in my ears: the sweet song of summer. Every other berry makes its way into my mouth, bursting with a satisfying pop while releasing a rush of the perfect balance of sweet and tart juices. It’s something to savor.

Over 200 years ago, indigenous peoples such as the Potawatomi and other Great Lakes tribes were gathering wild lowbush blueberries from the region’s sandy pine barrens and open fields. These wild berries were a vital source of nutrition and healing: eaten fresh, dried for winter or mixed into pemmican (a shelf-stable mixture of dried meat and rendered fat) for long journeys. Today, those same well-drained and acidic soils make this area one of the best places to grow blueberries. Farms like Blueberry Ranch in Mishawaka, Indiana, continue the tradition, inviting families to pick plump, organic highbush berries each summer.

Blueberries add a sweet-tart flavor and their deep indigo hue to everything from breakfast pancakes and muffins to fresh salads, jams, syrups and tangy sauces. Their natural balance of sweetness and acidity makes them just as perfect for pairing with savory, herbaceous dishes as they are for folding into cakes and cobblers. They carry the bright taste of summer into every dish they touch.

- Ashley Swartzendruber

Learn more about our in-season ingredient in the lates issue of Edible Michiana or here:
https://ediblemichiana.ediblecommunities.com/recipes/michiana-blueberry-recipes/

Address

Website

http://www.ediblemichiana.com/

Alerts

Be the first to know and let us send you an email when Edible Michiana posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Edible Michiana:

Shortcuts

Want your business to be the top-listed Media Company?

Country:

City:

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.