Nice article about the Cooks' House co-owner/chef Eric Patterson's venture to the farmers market. "Really meander up and down and see what looks good to you," he's quoted in the article. "But it and figure out what to do with it later." Includes recipes full of autumn flavor.
Blackberries are ready to pick and the Michigan Land Use Institute has some interesting recipes on their website. How about Blackberries with Mint Tea Syrup and Yogurt? Or Wild Greens and Chevre in a Blackberry Cider Vinaigrette?
Green beans are ready to pick, and Janice Benson at the Michigan Land Use Institute shares info and recipes, including Green Bean Bake Revisited. One of my favorite ways to prepare green beans is to blanche them, saute some sliced shallots in olive oil, then mix all together with toasted slivered almonds.
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
That delicious delicate berry is ready to pick, and Janice Benson shares recipes and info about them in her Ready to Pick article.
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!
Baby Salad Greens are ready to pick, and Taste the Local Difference shares recipes, storage tips and more. Nice to see the green again!
Rhubarb is in season late May through June. Check out the Michigan Land Use Institute's Ready to Pick article on rhubarb for recipes, selection and storage tips, nutritional info and fun facts. You can also search for local farms that offer rhubarb. Do you have a good rhubarb recipe? Submit one by June 20 for your chance to win a great local food prize.
Young men may turn to love, but in the spring this young-ish woman's fancy lightly turns to thoughts of rhubarb.
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.
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.
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