Tastes of the Garden
Red Giant Mustard, Baby Salad Mix, Ford Hook Giant Swiss Chard, Eggs, Onions, and Oregano.
An annotated version of this photo and individuals of the veggies are at my flickr site.
enjoy!
Here is a recipe that will keep you warm. I came up with this recipe using our Smokey Chioptle Salsa. It's quick, easy and super tasty. I hope you like it. Lori LaClair
Sage, Red Giant Mustard, Black Seeded Simpson, Taragon, French Fingerling Potatoes, Eggs, Red Onion, Red Ruby Chard
individual veggie photos and noted group photo at my flicker site.
A new program shows how eating well and eating locally can benefit our schools.
Last Fall, Gary Nabhan visited Northern Michigan as part of the Renewing America's Food Traditions project's focus on the Great Lakes foodshed. The next step was a gathering in Madison, Wisconsin, where heirloom apple growers met to discuss threats to fruit tree diversity and identify conservation strategies.
Read Patty Cantrell's piece over at the Michigan Land Use Institute about how small local farms can be an economic bright spot for the state. Her new report can guide local and state officials to leverage Michigan's great farm diversity to grow jobs, build health, and strengthen regional economies.
Leelanau Cheese Company's Aged Raclette took the silver medal at the 2009 U. S. Championship Cheese Contest with a score of 99.2 out of 100. Their Raclette placed fifth in its class with a score of 99.25. Held March 17-19, the Green Bay event was the largest cheese competition ever held in the country.
The Cooks' House celebrates its first anniversary today. Congratulations to a welcome addition to downtown Traverse City! Now that they've survived the first year, they've got some welcome plans for the future. Chef Eric Patterson notes, "We have our cookbook coming out in September. We are planning a community garden for this summer in the space next to the restaurant. The market continues to grow and we have more leads on local products that will make it even better, and we have other things in the works."
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