Win Our Favorite Edible Reads

Last Updated November 20, 2016
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Edible Reads | our favorite picks with Ball Canning, Freezer to Table and Camp Sunset

Win our favorite edible reads!

We read a lot of cookbooks during the year, some are eh and some are yeah. We look for books which anyone could cook from and most of all we look for authors who put togehter a book which teaches us things we may not know. This year we have chosen three fantastic books to give our loyal readers! The three books are The All New Ball Book of Canning and Preserving, Modern Camper's Guide to the Great Outdoors Camp Sunset and Fast to Table Freezer Cookbook.

These three books will teach you about preserving your foods year around, making home cooked meals easier and taking a gastronomic feast with you to the great outdoors. The recipes and tips in these books will elevate and expand the knowledge of home cooks and make your meals a bit more interesting.

Below you will find a few recipes we have highlighted from these edible reads.


We are giving away two (2) sets of these books to two (2) lucky winners. For your chance to win, it's simple! Fill out this form and you are entered! No purchase necessary!

Contest Details:

  • No one needs to buy anything.
  • Only one entry per person!
  • Must be 13 years or older.
  • Winner will be notified via email and will have 24 hours to respond.
  • Dates of contest: 11.20.2016 thru 11.28.2016
  • Winner will be mailed the books from the publishing house.
  • All emails become members of Edible Indy local lovers newsletter.


Apricot-Lavender Jam

Apricot-Lavender Jam
Since the Middle Ages, people have used lavender to infuse flavor. Lavender adds an aromatic and floral note to this apricot jam.

Lime-Mint Freezer Pickles

Lime-Mint Freezer Pickles
Crunchy pickling cucumbers are marinated overnight with lime and sugar in this incredible, intensely flavored pickle.

Thai Green Tomato Chutney

Thai Green Tomato Chutney
This end-of-summer chutney combines late-season green tomatoes with sweet ripe plums and has all the tangy, spicy notes of Thai cuisine. Serve with grilled eggplant, cherry peppers, and cilantro.

Banana Waffles

Banana Waffles
As a dear friend of mine was nearing the due date of her fourth child, together we made a big batch of these banana waffles for her to freeze. After the baby arrived, her whole family enjoyed toasted...

Kale Salad with Red Quinoa and Carrots

Kale Salad with Red Quinoa and Carrots
Nearly all the prep for this vibrant, satisfying salad can be done at home and the components packed up in your cooler. From sack to fork: 25 minutes at home; 5 minutes in camp

Mascarpone French Toast with Warm Blackberry Syrup

Mascarpone French Toast with Warm Blackberry Syrup
For guests of Sealegs Kayaking Adventures of Vancouver Island, B.C., the morning often starts with this decadent twist on French toast. 35 minutes in camp

Spinach and Orzo Salad

Spinach and Orzo Salad
Tossed with a homemade herb dressing and colorful add-ins, this recipe is a step above other pasta salads. 20 minutes in camp.

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