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!
Over the years these recipes have become some of our family favorites. As the season ends I can always find the green beans, peppers, eggplant and zucchini at the local farmers' market. The recipes have come from various people and places.
Chef Eric Villegas shared this delicious recipe at the Epicurean Classic earlier this month. Demonstrating his mantra to think globally, but buy and eat locally, Eric added Michigan shrimp, smoked whitefish and a dash of "Lake Effect" for his own Michigan take on gumbo. Hearty and packed with flavor, it'd make a great meal for a cool fall evening. What soup or stew is your favorite for fall?
Maggie Long, group chef for Mission Management, presented this delicious menu to a full house at the Epicurean Classic Friday afternoon. Her career includes cooking for such fine restaurants as Stafford's Bay View Inn and The Moveable Feast in Ann Arbor. Notice all of the ingredients used that you can get right from your own garden or CSA. The menu celebrates end-of-summer flavors, Maggie explained, and she grouped foods that she thought sounded good together. The recipes aren't available elsewhere, but she readily agreed to share them on Up North Foodies. Thanks Maggie!
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Our latest dinner highlighted produce from local CSAs, farmers' markets and Lake Michigan.
In a previous post, I'd wondered what to do with all the greens and tomatoes from my CSA farm. Here's a tasty recipe for Tabbouleh that calls for both. It's from a Madhur Jaffrey's World Vegetarian cookbook.
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