August Dinner Club for eight features Caribbean Menu with *up north ingredients: Spice-Rubbed Pork Loin with Jalapeno-Lime Salsa, Viola's Corn and Hazelnut Spoon Bread, Mesclun Salad with Jalapeno Orange Cream, Starfruit Nutted Rice with Raisons, Curried Long Beans, Almond Fruit Tart with Lemon Cream
*denotes local food substitute in recipes
It's summer squash time. Check out the Taste the Local Difference website for recipes, tips and info.
July and August seem to be the months most sailors...head to distant anchorages...Memories of our cruising days elicit thoughts of provisioning for the weeks on board.
All you ever wanted to know about chard. Check out Sally Ketchum's Record Eagle column "In the Kitchen: The truth about chard." Sheds a whole new light on this often disliked veggie. The Chard/Feta Torte sounds delicious, can't wait to try it.
That delicious delicate berry is ready to pick, and Janice Benson shares recipes and info about them in her Ready to Pick article.
An excellent recipe to use up some of the wonderful bounty of fresh raspberries we're blessed with this year.
A recipe for a sweet, strong mead, bursting with the aroma and flavor of raspberries.
Janice Benson shares cherry recipes, fun facts and info on selecting and storing the fruit in her Ready to Pick article. Speaking of cherries, have you tried Brownwood Farms' Michigan Cherry Salsa? It's great on turkey sandwiches!
and the greens keep coming ... 
For the veggie-impaired: 1) mustard greens (top left) 2) garlic scapes (top middle) 3) red leaf lettuce (top right) 4) mizuna greens (middle left) 5) green onions (middle) 6) bok choy (middle right) 7) snap peas (bottom left) 8) cilantro (bottom right).
and in support of the 'celebrating northern michigan ...' theme, I have posted this video from the 3rd of July ... enjoy!
Radishes are coming up now, and if you typically avoid them altogether, or just slice them on salads, check out these resources to expand your radish repertoire!
Impress your company with this easy-to-prepare recipe that leaves you with these fruity flavored hens loaded with fresh ginger juice and dried cherries.
Baby Salad Greens are ready to pick, and Taste the Local Difference shares recipes, storage tips and more. Nice to see the green again!
Living in Charlevoix allows us to shop at John Cross Fisheries frequently and we're always inspired to make fish and seafood appetizers and entrees.
Here is one of our most popular appetizers at A Matter of Taste in Charlevoix, Michigan.
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