Nothing says summer like BLTs. Tomatoes are bursting with flavor and it’s way too hot to turn on the oven. I know you probably don’t need a recipe for this, but this is the perfect time of year to make these a weekly repeat.
Summer grilling is in full swing! Local vegetables are ready to join the picnic.
Here are our favorite vegetables to throw on the grill:
• Green Beans
• Summer squash & zucchini
Grilling vegetables is a good way to meet your daily vegetable intake goals or event go meat free at the next family barbecue. Find these veggies at a farmers market near you.
The National Cancer Institute’s Division of Cancer Epidemiology and Genetics, has identified that a high consumption of well-done, barbecued meats is associated with an increased risk of colorectal, pancreatic, and prostate cancer due to the formation of harmful chemicals when they are cooked. Fruits and vegetables do not pose the same risk when grilled as long as you avoid charring by:
• Soaking wooden skewers in water to prevent burning kabobs;
• Using a grill basket to prevent small pieces from falling, which may cause flare-ups; &
• Staying attentive to the grill while cooking.
One of my favorite things to swap into the menu during the summer is this easy grilled sandwich when I’m ready for a break from the traditional BBQ fare. It’s high in dietary fiber, Vitamins A & C, and good source of protein- PLUS it is filling & tastes great!
Grilled Vegetable Sub Sandwich: (makes one serving)
½ sweet bell pepper (green, red, yellow) ¼ purple eggplant, skin on
¼ small summer squash, like zucchini, skin on 1 tbs. balsamic and olive oil dressing
¼ small onion, peeled 1 large Kaiser Roll or sandwich bun
1 slice provolone cheese (optional) olive oil, for lightly brushing
Cut the vegetables in uniform sizes. Lightly brush with olive oil. Place in a grill basket. Grill on low to medium heat until wilted or fork tender. Remove from heat. In a large bowl, toss with the TLD recommended The Redhead’s balsamic vinaigrette. Place vegetables (as many as can fit) on the Kaiser Roll and top with provolone cheese. Enjoy!
Nutrition Facts: Cal 442 , Fat 23g, Sat Fat 5g, Carb 46g, Dietary Fiber 7g, Pro 14g, Vit A 40% DV, Vit C 136% DV, Calcium 17%
Paula Martin is the Community Health Coordinator for TLD and a registered dietitian. Contact here at firstname.lastname@example.org
The Ann Arbor Farmers Market recently launched a new initiative to make shopping with market vendors easier for you, our chefs and the culinary community! The effort chefs put into into transforming raw farm-fresh ingredients into culinary works of art is immense. Therefore, the market wanted to help culinary professionals by streamlining the local food shopping experience.
There are big things happening for local farmers and the community at the Flint Farmers’ Market. If you have ever shopped at this market in the summer, you know the outside pavilion is a beautiful space to shop and soak in the sights, smells, and sounds that encapsulate the growing season and all that Flint area farmers have to offer. However, this season you may notice some changes in the pavilion.
Are you headed to the Leelanau Peninsula this summer? Then check out one (or all five!) of their popular farmers markets! Each market provides fresh fruit and vegetables grown within 60 miles of the market. Plus, you can find delicious baked goods, fresh flowers, crafts, art, and more.
Mark your calendars for the 4th annual Farmers Market Brunch on June 30th, July 4th, and July 7th!
Lavender Lane is a specialty lavender farm located 15 minutes south of Ann Arbor in Milan. As educators, my wife and I founded our farm in 2014 and have since expanded it to include over 5,000 plants; we grow over 16 varieties of lavender in colors of purple, pink, white and blue! Aside from its scent-sational aroma and breathtaking views, lavender keeps its appealing scent for years, can be used in cooking, promotes sound sleep, uplifts one’s mood and calms the mind and body!
I can not believe the month of May has come and gone. I have a sinking suspicion that this long Upper Peninsula winter caused us all to feel the anxiety that is lost time. I moved out to the farm (Rock River Farm) in Chatham on May 9th and the anxiousness of a late spring caused me to jump into work right away. The greenhouse was full, the kitchen in disarray, and snow was still standing in some places – but somehow, collectively working towards the challenge that was catching up (a quest to regain our lost time), we were able to cross task after task off the list. May 26th marked our first day of the Downtown Marquette Farmers Market as well as our own farm’s first catering of the season. Now that the dust has settled from our crazy weekend, I think we all are able to see how much we have accomplished these past few weeks – and we are stoked. We’ll never get that lost time back, but we catch up, we relax, reflect, and we get inspired to do more.
FOR EXCLUSIVE RELEASE Contact: Stephanie Willette
May 9, 2018 Phone: (734) 794-6255
edibleWOW Magazine and Taste The Local Difference
Present Cooking Demo Series at the Ann Arbor Farmers Market
Ann Arbor Chefs Focus on Products Fresh from the Farmers that Come to the Market
Ann Arbor, MI – The third Wednesday of each month from 11 a.m. to 1 p.m., starting in May and running through October, is sure to be a crowd pleaser at the Ann Arbor Farmers Market (315 Detroit St, Ann Arbor, MI 48104). In partnership, edible Wow magazine and Taste the Local Difference have created a cooking demo series that focuses on the products that local farmers bring to the market.
Strawberry season is here! Strawberry season is here! In Michigan, farmers produce over 46,000 pounds of these juicy berries between early June and, weather depending, mid-July. Some growers are extending the normal strawberry season by planting into hoop houses (aka high tunnels or passive solar greenhouses) and by growing everbearing varieties.