Author Archive | Edible Twin Cities

Advertise in Edible Twin Cities

Edible Twin Cities  2013 rates

  Width Height Open 2X 3X 4X 6X
Back Cover 8.5″ 11″ $3,000 $2,850 $2,700 $2,425 $1,940
Inside Front or Back Cover 8.5″ 11″ $2,750 $2,600 $2,475 $2,225 $1,780
Inside Half-Page Cover 4″ 9.75″ $1,475 $1,400 $1,300 $1,150 $920
Full Color Ads              
Full Page 7.5″
9.875″ $2,500 $2,400 $2,225 $2,025 $1,620
Half Page Vertical 3.625 9.875 $1,375 $1,325 $1,225 $1,075 $860
Half Page Horiz. 7.5″ 4.75″ $1,375 $1,325 $1,225 $1,075 $860
Quarter Page 3.75″ 4.75″ $775 $750 $700 $640 $515
Sixth Page 2.375″ 4.75″ $550 $500 $475 $400 $325
Eighth Page 3.625″ 2.25 $450 $425 $400 $375 $300
Table of Contents 2.25″ 9.75″ $740 $700 $650 $575 $460
Source Guide
1/3-Page Vertical 2.25″ 9.875″ $820 $690 $640 $505 $450
1/6-Page Horiz. 4.75″ 2.25″ $450 $400 $310 $240 $230
1/6-Page Vertical 2.25″ 4.75″ $450 $400 $310 $240 $230
1/12-Page Vertical 2.25″ 2.25″ $210 $200 $175 $150 $120


Black-and-white ads are discounted 10%. All of the above ad rates include a Source Group Listing in the magazine and an online listing with a link to your website. Cover/Interior page ads include a 30-word Source Guide Listing (Value, $125). Soure Guide page ads include 15-word Source Guide Listing (Value, $85). All Source Guide Listings appear online.


Marketplace Ads

Marketplace ads are a great way to get your business noticed or provide a coupon at a great rate, no frills price.

Your ad will be displayed on a page with other Marketplace ads under a Marketplace heading at a size of 1.75″ wide X 2.25″ tall. The open rate is $190.00, the 4X rate is $150.00, and the 6X rate is $120.00*

* Must provide a print ready ad at the Marketplace size. If you need us to help you with your ad, please ask your sales rep for a quote.


Eat Local Guide — $95 per month

Advertisements in the Eat Local Guide must be for a full year (6 issues). Commitment of an 1/8 page or larger ad are included in the Eat Local Guide at no additional charge. Each restaurant listing is a maximum of 50 words, plus details such as address, phone number, website, and hours.

Jan./Feb. Mar./Apr. May/June July/Aug. Sept./Oct. Nov./Dec.
Ad Deadlines: Dec. 10
Feb. 11
Apr. 15
June 10
Aug. 12 Oct. 7
Publication Dates: Jan. 18
Mar. 15
May 17
July 12 Sept. 13 Nov. 8

327 Marschall Road, P.O. Box 8, Shakopee, MN 55379
Phone: 952.445.3333
sales@edibletwincities.comRead the rest

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Our Advertisers




“Source Guide” listings from the latest Edible Twin Cities magazine. (For breweries and vineyards, see our “Drink Local” list below.)

Northern Brewer – Northern Brewer offers the freshest ingredients and best equipment.  Our customer service is second to none, and we’re here to make sure that you succeed in your home fermentation endeavors.  Brew, share, enjoy! 6021 Lyndale Ave. S., Minneapolis, MN 55419; 612-843-4444. Or, 1150 Grand Ave., St. Paul, MN 55105; 651-223-6114. Or, 800-681-BREW.,, 800-681-BREW


Farm to Fork – Real Foods personal chef service that uses local, seasonal, and sustainable foods to create highly-tailored, healthy menus for families and individuals.  In-home cooking services, cooking instruction and small-scale catering.  Call Kristin at 651.231.4356 or visit her website at


Sweet Jules Gifts – At Sweet Jules Gifts we’ve taken the hands-on approach to candy making by personally crafting and perfecting signature ingredients valued for their unique flavors. We are confident that by putting in a little extra time and effort, we can deliver the truest flavors and showcase the very best. Chef Jeremiah Tower: “I only eat Sweet Jule’s caramels when I am happy and when I’m sad…”


Eastside Food Coop — The Twin Cities’ newest and friendliest co-op, situated in the heart of the N.E. Arts District. We are passionate about good food, good service, and community. 2551 Central Ave. N.E., Minneapolis, MN 55418; 612-788-0950;

Ferndale Market – As third-generation family farmers, we know what it takes to grow good food. We’re proud to provide a premier selection of sustainable and artisanal foods, sourced from over 70 local farmers and food producers. 31659 County 24 Blvd., Cannon Falls, MN 55009; 507-263-4556.

Mississippi Market — Keeping it local in St. Paul since 1979.  Certified organic grocer. Fresh produce. Sustainably raised meats. Local foods. Gluten free options. Full service deli, local & imported cheeses. Delivery service available.  622 Selby Ave & 1500 West 7th St.

Seward Co-op – Seward Co-op is a natural foods cooperative that’s been providing the community with the highest quality products and services since 1972. We’re committed to offering healthful, locally grown or raised organic foods and wellness products. 2823 East Franklin Ave., Minneapolis, MN, 612-338-2465.

Twin Cities Local Food — Online, year-round farmers’ market offering seasonal produce, grass-fed meats, dairy, grains, oils and more with weekly pickups around the metro. No minimum order required; order what you want, when you want.

Valley Natural Food — We are a community-owned cooperative located in Burnsville, bringing consumers high-quality foods at a fair price. Through the Co+op Deals we are able to offer great savings on many of your favorite national brands. 13750 County Road 11, Burnsville, MN 55337;

Wedge Coop – The first Certified Organic grocery in Minnesota, with more than 15,000 member-owners. The Wedge has been committed to local food producers since 1974. Everyone is welcome, every day. 2105 Lyndale Ave. South, Minneapolis, MN 55405; 612-871-3993.

Cedar Summit Farm – Cedar Summit Farm is Minnesota’s only 100 percent grass-fed creamery, producing organic cream top milk, cream, and yogurt. Owned and operated by the Minar family in New Prague since 1926. Healthy, local, single-source, family farm. USDA Organic and American Grassfed Association Certified. Look for us in co-ops, health, and natural food stores across the Upper Midwest. 952-758-6886;

 Featherstone Fruits and Vegetables – Featherstone Fruits and Vegetables is located in southeastern Minnesota, where we grow our crops on 250 acres of rich farmland in a variety of micro-climates where they attain peak quality. We are certified organic and have over 16 years of experience in CSA production. 507-459-5209;

Little Flower Farm – We are a small, family-run, horse-powered farm located in the beautiful rolling hills of the Driftless Region of Wisconsin. We raise pastured lamb for seasonal delivery to the Twin Cities and Madison areas. Our lamb is 100% grass-fed. We use herbal worming regimens and rotational grazing to ensure healthy, happy sheep, and a sustainable approach to our stewardship of the land. Offering pre-ordered halves and wholes for Fall delivery. 608-466-0905;

Shepherd’s Way Farms – Minnesota artisan sheep milk cheese since 1994. We handcraft every wheel of award-winning cheese on our family farm near Northfield. Find our cheese at local co-ops, Byerly’s, Lunds, Kowalski’s, Surdyks and other specialty cheese shops or at Mill City Farmers Market and St. Paul Farmers Market. Or join our cheese CSA! 507-663-9040; 

Wood’s Edge Apple Orchards – High-quality, greatvalued fruit in a “back to the country” atmosphere. We have pumpkins, squash, honey, Fall U-Pick raspberries, cider, fall décor, a beautiful new gift shop, and more. We practice integrated pest management for minimal spraying. We are open THURSDAY through -SATURDAY 10am – 6pm; SUNDAYS noon – 6pm; MONDAYS 3-6 pm. November hours are Saturday-Sunday only. 3 miles north of Buffalo or 6 miles south of Monticello at the junction of State Hwy 25 and Co Rd 113. 1901 50th St NE. 763-682-4409.

Egg|Plant Urban Farm Supply – Egg|Plant Urban Farm Supply sells seeds, plants, tools and supplies for your backyard homestead in the city.  1771 Selby Ave., St. Paul, MN 55104; 651-645-0818.  

Mother Earth Gardens –We are an urban, boutique garden center specializing in organic gardening. Huge selection of herbs and over 50 varieties of heirloom tomatoes. Visit us year-round for winter seed starting, summer native plants, local autumn decor, and herbicide-free Xmas trees. Two locations: 3738 42nd  Ave. S., 612-724-2296; and 2318 N.E. Lowry Ave.; 612-789-0796;


The Everyday Table – Reconnect with food that delivers nutrition, flavor, and fun at The Everyday Table.  We’re a dietitian and chef duo that is proud to provide a variety of nutrition services that will inform and inspire you to get back into the kitchen and eat healthier.  Visit our website for more information.



Nordicware – Family-owned American manufacturer of quality cookware, bakeware, microwave and barbecue products and specialty kitchenware distributed worldwide. The Factory Store is requented by home cooks, chefs and restaurant owners and hosts twice-monthly evening classes. 4925 Highway 7, St. Louis Park; 952-924-9672;



Seed Savers Exchange – Seed Savers Exchange is a non-profit organization dedicated to saving and sharing heirloom seeds. Since 1975, our members have been passing on our garden heritage by collecting and distributing thousands of samples of rare garden seeds to other gardeners. 3094 North Winn Road, Decorah, Iowa 52101; 563-382-5990;



Raw Bistro — At Raw Bistro, we believe in the power of the raw diet to help pets live their healthiest and happiest lives. We also care deeply about animal welfare, sustainable farming practices and the health of our shared planet. What’s good for one is good for all. Visit our website for more information and store locations.


Barbette – “Best French Restaurant, populist vote” by Mpls. St. Paul Magazine, Barbette has also received “best of’s” from local press for its late night dining, desserts, wine list, date spot, music and, of course, those French fries that accompany Read the rest

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Makes about 5 or 6 servings

1 and 1⁄2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups chicken broth or vegetable broth
1 cup dried lentils
1⁄2 cup chopped carrot
2 bay leaves
3 cups spinach
1 and 1⁄2 cups peeled and cubed baking potato
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon dried basil
1 teaspoon dried sage
1⁄2 teaspoon dried thyme
1⁄2 teaspoon black pepper
3 tablespoons fresh chopped parsley (if you’re feeling fancy)

Heat oil in a large pot over medium heat. Add onion and garlic; sauté 5 minutes, or until onions turn translucent. Add broth, lentils, carrots, and bay leaves; bring to a boil. Partially cover, reduce heat, simmer for 20 minutes. Add spinach and potato (and ham, if you like); bring to a boil. Reduce heat; simmer for 15 minutes, or until potato is tender. Stir in tomato, basil, sage, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Serve with parsley on top and a thick-cut wedge of b… Read the rest

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1⁄2 cup diced bacon or salt pork
1 cup chopped onion
2 cups EACH peeled and cubed parsnips, potatoes, and carrots
(Note: Very large parsnips have a woody core, which must be removed.)
3 cups water
Salt and freshly ground black pepper to taste
4 cups milk
3 tablespoons flour and 3 tablespoons butter, mashed or kneaded together (the French call this beurre manié)
3 tablespoons fresh chopped parsley or chives (or a mixture of both)

Cook bacon or salt pork until crisp. Remove from pan. Sauté onions in remaining fat until tender. Add vegetables, seasonings, and water. Simmer, covered, for about 20 minutes or until vegetables are tender. Add milk. Add butter and flour mixture to simmering soup in bits, whisking until smooth and thickened. Serve garnished with herbs and pork pieces.… Read the rest

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8 appetizer servings, or 4 main-dish servings

1⁄3 cup pomegranate molasses
1⁄4 cup soy sauce, preferably Japanese (such as Kikkoman’s)
3 tablespoons vegetable oil
3 tablespoons honey
1 tablespoon Dijon mustard
1⁄2 teaspoon finely minced garlic
2 to 3 pounds chicken wings/drumettes, excess skin trimmed

In a small saucepan, combine all ingredients except chicken wings. Heat just to boiling over medium heat, stirring occasionally. Remove from heat and set aside until completely cool. Place wings in large non- aluminum baking dish. Add half of the pomegranate mixture, turning wings to coat. Cover dish and refrigerate for 3 to 5 hours, turning wings occasionally; refrigerate remaining marinade separately. When you’re ready to cook, heat the oven to 375°F. Transfer wings to large, oiled broiler rack; the wings should not be crowded or they won’t cook properly. Discard marinade. Bake wings until tender and cooked through, 30 to 40 minutes, turning and brushing with reserved pomegranate mixture about every 5 minutes. For browner, crispier wings, turn on broiler at the end of cooking time, and broil the wings for 5 to 10 minutes, turning and brushing with pomegranate mixture once or twice. Serve hot, with plenty of napkins; they’re really sticky!… Read the rest

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(4 side-dish servings)

This heritage bean, which was brought to America by Swedish immigrants, cooks up firm, with a texture like real Boston baked beans. I buy Lars’ Own brand at Ingebretsen’s; other specialty shops and some supermarkets also carry them. Although the taste and texture will be markedly different, you can substitute other beans such as navy or pink beans; these will cook more quickly than the brown beans, so check them after about 25 minutes and adjust total cooking time as necessary.

1 cup dry Swedish brown beans, sorted
3⁄4 teaspoon salt; more to taste
3 tablespoons pure maple syrup; more to taste
11⁄2 tablespoons cider vinegar; more to taste

In a soup pot, soak beans overnight in cold water to cover by at least 3 inches. When ready to cook, drain and rinse beans and return to pot. Add 3 cups cold water. Heat just to boiling, then reduce heat and simmer for 1 hour, skimming foam in the first 15 minutes.

Test a bean by biting it; it should still be firm, but should be tender enough to bite through. (Cook more if necessary to reach this stage.) Add salt. Place lid on pot, slightly ajar, and cook for 1 hour longer; check occasionally, and add a little more water if the liquid is much below the top of the beans.

Stir syrup into beans; replace cover so it is slightly ajar and cook for 30 to 45 minutes longer, until tender but not mushy. Stir in vinegar. Taste for seasoning and add more syrup, vinegar, or salt to taste.

Note: When I prepared this recently, I served pan-fried slices of Fischer Farms Canadian bacon (from Waseca, MN; available at Golden Fig and many co-ops) with the beans, along with braised Lacinato kale—delicious. You could also crumble some cooked bacon into the dish just before serving; some cooks would add half of a pear, diced, to the beans during the last 45 minutes of cooking.… Read the rest

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Soba bowl

2 servings; easily increased

I make variations of this dish all year, changing the fish and the green vegetable with the seasons. Try Alaskan wild salmon with sugar-snap peas or asparagus tips in late spring, local walleye with Frenched green beans in the summer, and Pacific cod with baby bok choy in winter. Experiment with different mushrooms, too, using whatever is seasonally available

6 to 8 ounces boneless, skinless tilapia, Pacific halibut, or other seasonal fish, cut into even pieces for two portions
1 teaspoon soy sauce
1 teaspoon mirin (sweet Japanese cooking wine), optional
About 6 ounces rainbow chard, very well washed
2.5 to 3 ounces soba (Japanese buckwheat noodles)
2 carrots, peeled and cut into julienne matchsticks
2 cups low-sodium chicken broth or vegetable broth, or prepared miso broth
1 thick slice fresh gingerroot
A little flour
2 tablespoons dark sesame oil
3 to 4 ounces shiitake mushroom caps, cut into strips
1 or 2 green onions, sliced
Black sesame seeds for garnish, optional

Heat oven to 225°F. Place fish on a plate; sprinkle with soy sauce and mirin, and set aside to marinate while you prepare the other ingredients. Prepare the chard by cutting the thick ribs off near the base of the leaves. Cut the ribs into 1⁄2-inch pieces and push to one side. Cut the leaves in half lengthwise through the center, then cut each piece crosswise into strips, about an inch wide. Set aside, keeping the leaf strips separate from the cut-up rib pieces.

In a medium saucepan, cook soba in boiling water as directed on package, usually 5 to 7 minutes. Drain in wire-mesh strainer and rinse with cold water; let stand in strainer while you begin cooking the vegetables. In same saucepan used to cook soba, heat a generous amount of lightly salted water to boiling. Add julienned carrots; cook until tender-crisp, 3 to 4 minutes. Meanwhile, divide drained soba between two oven-safe soup plates; set aside. When carrots are tender-crisp, remove with a slotted spoon and transfer to now-empty strainer; allow water in saucepan to continue boiling.

Add sliced chard ribs to water used to cook the carrots. Cook for about 21⁄2 minutes; meanwhile, arrange drained carrots in soup plates with soba so they stick up in a pile against the rim, and place soup plates in oven to keep warm. When chard ribs have cooked for about 21⁄2 minutes, add sliced greens. Return to boiling, and cook until greens are just tender, about 1 minute. Drain in now-empty strainer.

Rinse out saucepan; add broth and gingerroot. Heat to boiling over medium heat, then reduce heat and boil very gently while you prepare the fish. To prepare the fish, pat dry; dredge in flour, shaking off excess. Heat sesame oil in medium skillet over medium-high heat. When oil is shimmering, add fish, placing the most attractive side down. Scatter mushrooms around the edges of the fish. Cook, pushing the mushrooms around a bit, until fish is nicely browned, then flip and cook until fish is just cooked through and mushrooms are browned; total cooking time will be 10 minutes per inch of thickness, so a 3⁄4-inch fillet will cook in about 7 minutes. While fish is cooking, arrange cooked chard next to the carrots in the soup plates and return to the oven.

When fish is cooked, pour hot broth over soba and vegetables, holding back and discarding gingerroot. Place fish on top of the soba, opposite the vegetables; arrange mushrooms around edges. Sprinkle green onions and black sesame seeds over all. Serve immediately.… Read the rest

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Per half pint

I like these best after they’ve been pickling for about a week, but you can use them as soon as a day after you make them. They’ll keep for several weeks in the refrigerator.

6 ounces carrots (about 3 medium), peeled
1 medium clove garlic, cut into thirds
1/4 cup unseasoned rice vinegar
1/4 cup water
2 teaspoons honey
1/2 teaspoon kosher or pickling salt
A pinch of ground turmeric, optional (adds nice color)
Sprig of fresh dill

Heat a saucepan of salted water to boiling. Cut carrots into 3-inch lengths, then vertically into 1/4-inch-wide sticks; as you cut them, pack into a half-pint canning jar until you have enough to fit fairly tightly. Drop carrot sticks and garlic pieces into boiling water; cook for 1 minute, then drain immediately and refresh with lots of cold water. Place in a bowl of ice water and let stand while you sterilize the jar and prepare the pickling liquid.

To sterilize the jar, place it in a pot with water to cover by 1 inch, then heat to boiling and boil for 10 minutes; drop a clean jar lid into the water at the end of boiling. Keep jar and lid in the hot water until you’re ready to pack the carrots.

In a small non-aluminum saucepan, combine vinegar, water, honey, salt, and turmeric if using. Heat to boiling and cook, stirring constantly, until salt dissolves. Remove from heat and set aside to cool slightly. Drain carrots and garlic. Place dill into the sterilized jar, then pack the carrots and garlic into the jar; they will be looser than they were when raw. Pour warm pickling liquid into the jar, covering carrots completely. Cover tightly and shake gently. Refrigerate for at least one day before eating.  … Read the rest

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