In This Issue: Holiday 2017

By Barb Tholin | Last Updated November 30, 2017
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Holiday wishes and thanks for your support this year.

Though we were blessed with a warmer than usual autumn, winter approaches now with its chilly northern promises of cold and snowy days. We respond, as always, a bit grudgingly—but capable, as always, of meeting the challenge. There are winter clothes, winter sports and winter foods that help. Hot cider, hot toddies, hot soups. Warm spaces and the company of friends and family drawn together to share them. Rituals and traditions eagerly anticipated and devoutly followed.

With these thoughts of winter I welcome you to the holiday issue that does not talk about holidays! This year I honor the diversity of our community by leaving out the various traditions of the season, seeking instead to find those things we all might have in common.

In this issue we celebrate the harvest alongside the promise of next spring, held in the story of a new garlic farm that has planted already for next year. We present some really big storage squash along with recipes to chase your early winter blues away. We take a look inside one of our local wineries and learn how the recent warm falls have cooperated on some special regional vintages.

There’s a story of a family’s Middle Eastern deli that brings the flavors of their homeland to their new community. We go behind the scenes of our school cafeterias and see the broad efforts under way to bring more local produce to our kids’ lunches all winter. And we hand you a winter potluck as encouragement to gather with friends and food often during these colder months, and over these longer nights.

This holiday issue encompasses solstice: the end of one year and beginning of the next. However you celebrate—and celebrations are encouraged!—make sure to include the quality food and drink of our bountiful agricultural region. They are one of the greatest gifts we can receive at any time of year. Whether we grow our own, forage from the land or patronize a local farm, local foods are unique to our place on Earth and tie us in ways great and small to our surrounding community.

With appreciation for your readership and support, and wishing you blessings on your winter days,

Barb Tholin

Winter Farmers' Markets

Find a great local farmers' market for the holidays!

Peninsula Garlic Farm

Peninsula Garlic Farm If you seek a pleasant peninsula, look about you. And if it smells like garlic, you’re probably at the booth of...

Nada’s Oasis and Culmination of a Journey

When Nada Saco opened her deli in April 2015 in Traverse City, she wanted to gradually introduce her customers to Middle Eastern food that she knew would prove foreign to some.

In Praise of Sun, Dirt and Noble Rot

Brengman Brothers Winery and the 2016 vintage.

Welcome the Big Squashes of Winter!

Gentle giants bring comfort to your kitchen and friends to your table.

What Our Kids Eat: Setting a Better Table at Michigan Schools

Why do we ask for so little when we need so much? —Alice Waters, Traverse City, September 2017 Trite as the saying is, I do believe we are...

What Can I Bring? Winter Potlucks

Potlucks offer up easy, cozy dinners this winter These words have launched some of my best social evenings—sometimes spoken by me,...

Advertiser Directory

From lodging to restaurants to art galleries, Edible Grande Traverse has an array of various advertisers. Here we highlight them.


When Nada Saco gets together with her family during the holidays, they enjoy meals made with love, including sweets like baklava, halva and klecha, which are traditional Iraqi stuffed cookies.

Roasted Squash Purée

Filling the freezer with squash purée now makes quick work later of cooking squash soup. It can also be used as a filling for homemade ravioli or to bind a risotto. You can use browned butter or...

Old-Fashioned Winter Minestrone

This comforting vegan winter soup is the quintessential meal in a bowl. Root vegetables, winter squash and kale are cooked quickly, to remain distinct, then added to slowly simmered white beans,...

Parsley and Radish Salad

Invigorating and refreshing, this is an ideal vegetarian winter salad: great handfuls of dark green flat-leaf parsley, sliced radishes and celery for crunch, radicchio for color, salty capers and a...

Pumpkin Gingerbread

A pan of fresh homemade gingerbread: pure comfort food. This one is based on an old favorite recipe, with pumpkin purée added and the oil slightly reduced. The result is a rich-tasting cake that...
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