The Royal Oak Farmers Market began in 1925! It is a wonderful, exuberant, and beautiful market filled with local farmer’s and their vegetables, fruit, herbs, flowers, organic produce, naturally raised meat, bakers of all kinds including vegan, paleo, grain free, and dairy free. There are also artisans with handmade cutting boards, garden art and even a knife sharpener.
Growing up, I was always pleased when my mom was making a roasted chicken for dinner. The rich, savory aroma filled the house for hours as it cooked. If I was really lucky, there would also be a heaping bowl full of mashed potatoes too and some crunchy, steamed green beans.
Recently, as I walked through the Ann Arbor Farmers Market, I was inspired to recreate this favorite childhood meal with local ingredients and some of my own twists. I decided to prepare a Crispy Skinned Spatchcocked Chicken, garlicky green beans, mashed potatoes, and a lemony pan sauce out of the backbone.
Birmingham Farmers Market Harvest Festival
Sunday, September 16, 2018 from 9 am – 2 pm
Nearly 90% of Michigan’s “harvestable” produce is available at this perfect time of year! Come celebrate local farms and local eating with us at the Birmingham Farmers Market. This event will feature food trucks such as Ned’s TravelBurger, Regina’s, and Nosh Pit Detroit along with barn animals from Bowers School Farm, antique corn shelling machines, kids craft with Birmingham Youth Assistance, and music from WOMC.
When we look back through the history of festivals, events or gatherings related to farming, food, and harvests – you’ll find that each will have their own version or interpretation of what that celebration represents. From the ancient sacrifices in honor of Greek gods, to our modern-day hometown harvest festivals – you won’t find one occasion quite the same. One contributing factor to those differences, is location. A harvest festival in Spain often highlights grapes, where here in Michigan we celebrate cherries and blueberries. Our geography and local climate largely determine when we hold these events and what they celebrate. Another important piece is the people. Throughout history cultural influences such as religion, art, politics, and business have shaped rituals that find their way into being. As time goes on, activities evolve, disappear, grow, and sometimes become honored by tradition. Many cultures mention in their own ways, the importance of coming together as a group, family or community and the vital social connection these moments bring.These same reasonings can be applied to the MQT Local Food Fest,
(Editor’s Note: This list was originally published in the Michigan Food and Farming Systems August Newsletter)
This has been an especially hard year for farming. If you need assistance, please use the resources listed below. We understand the difficulties of farming and are here if you need help navigating services. We are available by phone 517.709.8271 or email email@example.com
It was a passion for good nutrition that started Lady Jane Gourmet Seed Co in 2011. The company’s mission is to provide better access to more healthful food choices while educating consumers about the powerful benefits of hemp. Lady Jane (LJ) uses hemp seeds, a nutritionally dense plant based protein food, as the main ingredient in all their delicious, shelf-stable products.
What is kombucha exactly? The simplest answer is “fermented tea” – a statement that rarely encourages a first time sipper to indulge in the sweet and tart flavors that the fermentation process produces. I fell in love with the drink myself when living in Seattle, one taste-bud-convincing sip at a time. The beverage was different, and I can’t lie and say that I was crazy about the stuff on day one – but as time went on I found myself using it to quench that desire for a sweet and flavorful beverage. Years ago, I remember visiting the UP from Seattle, and not being able to find Kombucha in the stores at all. However, in the last few years, the UP has gained some fantastic brewers who are changing the local culture.
Panna Cotta is Italian for “cooked cream.” This delicious dessert is incredibly easy to make in advance. It provides the perfect back drop to any soft, seasonal fruit you have, such as peaches & plums, raspberries & blueberries, etc. It’s cool. It’s refreshing. It’s the perfect summer time dessert.
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