Organicology
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Winter: Available Now

Culinary Breeding Network • Soul-Satisfying Lentils • Root Cellars • Year-Round Gardens • Oregon Truffles • Edible Tidbits

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Help, Raf!

Why don't we have root cellars in the Pacific Northwest? And what do I do with my recently harvested potatoes, onions, and apples?

» RAF ANSWERS
Lentil dal at its best

A look inside the mind of our favorite recipe writer, Ellen Jackson, reveals a traditional Indian cooking technique that takes homemade dal to new heights.

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Have You Heard?

On the podcast: Catherine McNeur, author of “Taming Manhattan,” tells a story about her move to Portland and the urban livestock she encounters, and places it in the context of the “pig riots” during Manhattan’s infancy as a city.

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CURRENT ISSUE


Uprooted

Learning from the history of Japanese American farm labor camps.

Underground Operators

Digging for secrets at the Oregon Truffle Festival unearths a burgeoning industry to domesticate the wildest essence of Northwest forests.

A Better Tomato, a Better Tomorrow

A coalition of breeders, farmers, and chefs are saving us from a bland future by seeding a new wave of vegetables bred for flavor

Avant Garden: Punk-Rock Propagator

Rachel Freifelder harnesses her rebellious zeal to grow The Living City, a community-centered garden education program.

Annotated Recipe: Traditional Tadka

A look inside the mind of our favorite recipe writer reveals a traditional Indian cooking technique that takes homemade dal to new heights.

Ask Raf: Whither Go My Potatoes

Root cellars, necessary or not?

Pssst: Mind Snacks & Musings

Carolyn White dishes on the oldest tofu factory in the country, impeccable pastries, your local farmworker union, and other delicious eats and food news!

RECIPES


Annotated Recipe: Traditional Tadka

A look inside the mind of our favorite recipe writer reveals a traditional Indian cooking technique that takes homemade dal to new heights.

Truffled Hollandaise

 
1 stick butter, melted
3 egg yolks
1 Tbs lemon juice
1 or 2 black truffles, chopped fine
salt and pepper
Whisk the egg yolks, lemon juice and a pinch of salt and pepper together in a stainless steel bowl until the mixture is slightly thickened. Place the bowl over a saucepan containing barely simmering …
Show Me More!

Lentil Recipes

Lentils are the ultimate comfort food. These three recipes will satisfy your soul.

Scrambled Eggs with Cherry Tomatoes and Harissa

This paste of chiles and spices originally from Tunisia is smoky and versatile. Here, it’s slathered on eggs.

Jerk Chicken

Peppers are the star in this classic islander preparation for mouth-burning chicken.

Nasturtium Capers

These faux capers make use of the surplus of pods that nasturtium flowers produce late in the season. They are fat, salty, and delicious.

Kale Pesto

A favorite with the preschoolers at New Day School, this simple kale pesto features asafoetida (also known as hing), an Indian spice with an allium-like flavor.

BLOG


Podcast: Learning from Weeds with Katrina Blair

Katrina Blair, author of “The Wild Wisdom of Weeds,” talks about how one weed in particular taught her an unexpected lesson.

Podcast: Cheddar Rising with Greg Drobot

Greg Drobot, owner of Face Rock Creamery, talks about several homecomings involved with returning the cheese industry to Bandon, Oregon.

Podcast: City Pigs with Catherine McNeur

Catherine McNeur, history professor at Portland State University and author of “Taming Manhattan: Environmental Battles in the Antebellum City,” tells a story about her move to Portland and the urban livestock she encounters, and places it in the context of the “pig riots” during Manhattan’s infancy as a city.

Podcast: Belt Loop Beans with Michael Mazourek

Plant breeder Michael Mazourek talks about how some squash and beans he grew in his childhood garden have influenced his work as a plant breeder.

Podcast: Chewing the Fat with Render Magazine

Gabi de Leon and Danielle Knott from Render Magazine talk about the brand new feminist food quarterly and how a butchering class can teach you lessons about your own flesh.

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