Ah, it must be spring even though the chilly temperatures make you wonder! Michigan Land Use Institute kicks off another season of Ready to Pick with new asparagus recipes. In season here from early May to late June, local asparagus started appearing in area stores and roadside stands this past week. Check out the site for details on their 2nd Annual Recipe Contest, with five monthly categories from June through October.
Young men may turn to love, but in the spring this young-ish woman's fancy lightly turns to thoughts of rhubarb.
Food for Thought just posted this recipe for Blueberry Lavender Swirled Coffee Cake on their blog from Chef Perry Harmon's Peninsula Kitchen, which airs on the fourth Monday of the month on 7&4 News Today and 7&4 News at 5pm. Chef Harmon and the station have teamed up to bring us great recipes using local products. Make sure to check out the Peninsula Kitchen website, which archives the recipes and includes video of Chef Harmon at work. The coffee cake features Food for Thought's Organic Blueberry Lavender Preserves and Shetler's milk. This one looks great for a Mother's Day Brunch!
Fourteen cooks recently gathered to learn how to make pierogies at a fundraiser benefitting the Otsego County Historical Society. Check out the article in the Gaylord Herald Times, which includes a recipe from Rudi and Sandi Edel, who taught the class. The society offers cooking classes from time to time to raise money for museum expenses.
Just came across this great article by Nancy Krcek Allen in the Record-Eagle, titled Make a 'Locavore's Holiday': buy local.
"I woke to the knowledge that my chef colleagues and I are merely window dressing. It's the farmers and growers who should be lauded superstars with their own television shows," writes Allen, who's been a chef and culinary educator for 16 years. "But farming isn't sexy. This holiday season I cast my food dollar vote with my neighbor-growers."
My husband, Dennis keeps eyeing the local goat herds that wander the islands of the SE Caribbean and I think, missing the annual deer season in Michigan. An avid hunter, he kept us supplied with venison for the last thirty years. We've eaten venison in a variety of ways. One of our favorites was served a number of years ago at a wild game dinner at our home.
Chef Myles Anton entertained a full house Thursday night at the first class of the "Soup to Nuts" cooking series offered by Left Foot Charley winery. Deftly whipping up four delicious soups while passing along his methods for doing so, Trattoria Stella's executive chef blended humor, technique and his penchant for "matching foods," as in, using parsnips instead of carrots in a chicken soup because "white goes with white." He can put together whatever he wants, because it all tasted great, including his surprise soup in honor of the night, Riesling Apple. Rounding out the evening were three wines from Left Foot Charley, the 2006 Pinot Grigio, 2006 Riesling and Murmur 2006. Chef Anton kindly agreed to let us share his recipes here.
Check out Janice Benson's Ready to Pick article on pumpkins on the Michigan Land Use Institute's Taste the Local Difference web site. You'll find a list of 37 farms in northwest Michigan that sell pumpkins, some interesting pumpkin facts, tips for preparing pumpkins, as well as recipes for Pumpkin Pancakes, Maple Roasted Pumpkin Salad, Pumpkin Bread Pudding with Caramel Sauce.
Spinach in Blueberry Oatmeal Bars? Squash in the French Toast? The new cookbook Deceptively Delicious by Jessica Seinfeld (wife of comedian Jerry Seinfeld, founder of the nonprofit Baby Buggy, and mother of three) takes on the challenge of getting kids to eat their vegetables. Seinfeld's main technique is to puree a wide variety of vegetables and add them to your standard fare. An added bonus is that this technique is a great way to use up the abundance of a CSA farm pickup! Just puree and freeze!
The swiss chard is ripe and abundant this time of year, but getting people to eat and like it is sometimes a challenge. This Bright Lights Chard Gratin is a hit with my household. It was adapted from a recipe included in a favorite cookbook we've been using for a few years, Local Flavors: Cooking and Eating From America's Farmers' Markets by Deborah Madison.
Here are a few ideas for spaghetti squash. The squash is low in calories, just 42 per cup, and is filling and nutritious. It also freezes well, so you can pack cooked squash in freezer bags for later use. Many folks add a tomato sauce to enjoy this winter squash. My mom makes a great recipe "Spaghetti Squash with Cheese." But my favorite recipe is the simplest by far! Do you have any favorite ways to prepare spaghetti squash?
66 farms from Manistee County to the Mackinac Bridge sell apples. To find a farm, visit Taste the Local Difference, which lists a directory of farms, apple recipes and more.
Last weekend we dropped in at the Front Porch in Suttons Bay, where Marie Hanis was offering samples and signing copies of her new book cookbook, the Rustic Gourmet. We sampled both the Roasted Eggplant Tomato Spread and the Pumpkin Fudge. With more eggplant from this week's CSA pickup at Sweeter Song Farm, I thought I'd give the veggie spread a try. Yum!
When picking up my produce from Sweeter Song this week, a fellow shareholder wondered what ELSE to do with green cabbage. Thought I'd post this simple recipe that I've enjoyed for Stir-Fried Green Cabbage with Fennel Seeds, from Madhur Jaffrey's Quick and Easy Indian Cooking. Delicious!
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