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.

23/10/2025

Briny, sour, tart and textural are words that don’t usually describe traditional potato salads, but this salad is far from traditional. Inspired by a Persian marinated olive dish, Zeytoon Parvardeh, green olives combine with pomegranate molasses, chopped walnuts, olive oil and herbs. Once the briny marinade and crispy potatoes marry, they are served over a layer of homemade labneh (strained yogurt cheese). Pomegranate molasses can be hard to find, so the instructions for making it at home are included.

Find the recipe for our Marinated Potato and Olive Salad on our website here:
https://ediblemichiana.ediblecommunities.com/recipes/recipes-marinated-potato-and-olive-salad/

Recipe and Photos by: Ashley Swartzendruber

21/10/2025

"My grandfather, born and raised in North Carolina, ate cornbread for supper most nights. He also ate it for breakfast. And dessert. (He liked it best crumbled in a glass of buttermilk and eaten with a spoon.)

Some folks like to argue over the way to make cornbread—adding sugar to the batter is practically treason for some cornbread authorities. (Personally, I like a bit of sugar or maple syrup in mine, but don’t tell anyone.) Thankfully, one thing there’s no debate over is the best time to eat cornbread because, as my grandfather knew, the only correct answer is anytime.

Cornbread is so good it belongs on the table at any meal, including holiday feasts. For a simple supper, try chef Sean Brock’s Cracklin’ Cornbread alongside some local meat or beans, then use the same recipe as the basis for our Cornbread and Chorizo Stuffing for your upcoming Thanksgiving table. I can guarantee either one will have your friends and family lining up for more."

- Maya Parson

Find the recipe for Cracklin' Cornbread here:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-cracklin-cornbread-0/

Find the recipe for Cornbread and Chorizo Stuffing here:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-cornbread-and-chorizo-stuffing/

17/10/2025

This chowder’s flavorful broth is filled with fresh fish, bacon, corn, mushrooms, and potatoes. It’s smoky, creamy and comforting—everything we 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. Adjust your cooking time accordingly.

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

Recipe and Photos by: Ashley Swartzendruber

15/10/2025

"Joe Gady preaches the gospel of funk and fermentation. The owner of Farming for Life uses his collection of ceramic crocks to turn vegetables, sea salt and herbs into sauerkraut and kimchi. He and his employees add water, tea and sweetener to jars of kombucha that are continuously brewing.

Managing the bad bacteria so the good ones thrive over time helps the staff produce 12 recipes of vegetables and 10 fermented drinks. Those are sold via 25 markets or co-ops around northern Indiana and Chicago. Gady often teaches classes at these locations about lacto-fermented food."

- Marshall V. King

Read more about Farming for Life in this article from 2017:
https://ediblemichiana.ediblecommunities.com/shop/shop-faith-fermentation/

Make your own fermented vegetables at home with this featured recipe:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-raw-cultured-vegetables/

13/10/2025

Panzanella is a traditional Italian salad made with leftover bread. In this version, roasted butternut squash and a seasonal vinaigrette offer a contemporary American take on this rustic salad.

Find the recipe for Roasted Butternut Squash and Hazelnut Panzanella with Cinnamon Vinaigrette in the archives on our website:

https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-butternut-squash-and-hazelnut-panzanella-cinnamon-vinaigrette/

Recipe by: Brad Hindsley
Photo by: D. Lucas Landis

10/10/2025

Crunchy on the outside and soft on the inside, these black walnut and mushroom burgers have an ideal texture and flavor for a vegan burger. Chipotle peppers add a pleasant smokiness and a little heat, which complement the earthy black walnuts. Because these burgers are delicate they won’t hold up directly on the grill, but cooking them indoors allows you to enjoy them any time of year.

Find the recipe for our Vegan Black Walnut and Mushroom Burgers from our archives on our website:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-vegan-black-walnut-and-mushroom-burgers/

Recipe and photos by: Ashley Swartzendruber

08/10/2025

Simple yet sophisticated, this hearty dish is great for a main meal or as a fun side for a potluck. It's tasty whether it's served warm or at room temperature. Find the recipe from our archives for our Roasted Sweet Potato Platter below!

Roasted Sweet Potato Platter:

4 sweet potatoes, about 4 cups
2 tablespoons olive oil, divided
½ teaspoon salt, plus more for finishing
5 tablespoons plain yogurt
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons lime juice
½ teaspoon ground Aleppo pepper or red pepper flakes
1 teaspoon sugar
2 tablespoons chopped fresh mint leaves
¼ teaspoon ground black pepper
2 cups kale, chopped into thin ribbons
1 14.5-ounce can black beans, drained and rinsed
¼ cup pumpkin seeds
1 tablespoon chopped chives
2 ounces feta, crumbled

Preheat oven to 425°. Peel the sweet potatoes and chop into 1-inch chunks. Toss with 1 tablespoon of olive oil and the salt. Spread on a baking sheet covered in parchment and roast for 20 minutes. Set aside.

In a small bowl, whisk together the yogurt, cumin, paprika, lime juice, red pepper, sugar, mint and black pepper to make the dressing. Set aside.

In a medium-size sauté pan over medium heat, cook the kale with the remaining tablespoon of olive oil for 4 to 5 minutes until it is softened and wilted. Remove from heat. On a medium-size platter, arrange the roasted sweet potatoes and top with black beans, kale, pumpkin seeds, chives and feta. Drizzle the dressing on top. Sprinkle with a bit of salt and serve.

https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-sweet-potato-platter/

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

06/10/2025

As soup season begins and endless varieties of squash appear on the market shelves, this Roasted Red Pepper, Coconut and Kabocha Squash Soup is calling our names!

This robust soup is puréed until smooth and topped with a variety of textures and flavors. The toppings are easily adaptable, so it’s perfect for a crowd. While kabocha squash is deliciously nutty here, any autumn squash may be substituted.

Find the recipe on our website:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-roasted-red-pepper-coconut-and-kabocha-squash-soup/

Recipe and photos by: Ashley Swartzendruber

02/10/2025

As the seasons change and we sadly say goodbye to juicy local tomatoes, this Caramelized Fennel with Tomatoes, White Beans and Fennel Seed Chili Oil deserves a spot on the table soon.

Fennel caramelizes beautifully and can be eaten on its own, but this dish takes it a step further with tomatoes and creamy white beans smothered in a robust Fennel Seed Chili Oil. The result is bursting with layers of fennel flavor and interesting textures. Adapt the chili oil to your preferences, adding more fennel seeds if you love bold anise notes and more red pepper flakes if you like things spicy.

Find the recipe on our website here:
https://ediblemichiana.ediblecommunities.com/recipes/recipes-caramelized-fennel-tomatoes-white-beans-and-fennel-seed-chili-oil/

Recipe and Photos by: Ashley Swartzendruber

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/

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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.