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Spring Newsletter Contest!

Emma Beauchamp, Event, Spring

Hello, hello! Do you feel lucky? Well? Then sign up for our SE Michigan newsletter to be entered to win a prize! Not only that, but you’ll also get the latest local food stories, recipes, and vegetable jokes delivered right to your inbox each month!

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Here’s what you could win:

• 1st Edition screen-printed TLD Apron

•A copy of our 2017 Guides to Local Food for Northern Michigan and Southeast Michigan delivered straight to your door

•$10 to either Ann Arbor Seed Co, or Nature and Nurture Seeds

Follow this link to sign up for our newsletter 

All you have to do is sign up for our Southeastern Michigan newsletter between April 15-30. Then we will contact the winner by email in early May! 

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With questions, contact Emma at emma@localdifference.org

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Fermentation Station: Adventures in Kimchi

Emma Beauchamp, Recipes, The Local Dish

Kimchi is traditionally a salted, fermented cabbage used as a condiment in many Korean dishes. What occurs in kimchi is known as lactofermentation. Through an anaerobic process (meaning without oxygen), our friendly neighborhood bacteria, lactobacillus, (named such because it was originally found in milk cultures), flourishes.

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Wake Up from your Winter Slumber: Festival of the Angry Bear

Event, Find Local Food, Melissa Orzechowski, Specialty Producers, Spring

Welcome spring to the U.P. dressed as your favorite woodland creature drinking local beer, with local ingredients, while listening to local music at the Festival of the Angry Bear this Saturday, April 6 from 3 p.m. to midnight at the Ore Dock Brewing Company in Marquette.

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Heartwarming Winter Root Soup

Emma Beauchamp, Recipes, The Local Dish

Did you know that parsnip is derived from the Latin word “pastus” which means food? Today, the poor parsnips are often overlooked as they literally pale in comparison to their (often) orange cousins, carrots. These unsung heroes are great roasted, mashed, or used to flavor stocks.Traditionally, parsnips had several common uses, from sweetening baked goods before sugar was readily available to being a toothache remedy.

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Come Together at the CTAC Artisans and Farmers Market

Alex Dailey, Event, Farmers Markets, Find Local Food, Recipes, Uncategorized

We’re more than a month into 2017, and even though temperatures are icy, the warmth of community collaboration keeps Crooked Tree Arts Center’s Artisans & Farmers Market a toasty place.

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What Goes into a Bottle

Find Local Food, Recipes, Sam Harris, Specialty Producers

The idea for Tongue Huggers grew from a passion to create, learn, and develop in order to further others’ love for sustainable agriculture and value in local food. Through our handcrafted hot sauce we’re able to create a flavor profile around the heat level and, as we like to say around here, Flavor the Fire. We love knowing where our food comes from and using seasonal ingredients to enhance the culinary experience. We use as many organic and naturally-grown ingredients as possible, while sourcing them from an increasing number of local Michigan farms.

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Keeping Warm with French Cassoulet from La Becasse

Guest Post, Recipes, The Local Dish

On Tuesdays at La Becasse we celebrate the heart-warming wintry meal that is cassoulet. Cassoulet is a white bean and tomato casserole studded with duck confit, Toulouse sausage, pork shoulder and pork belly. The whole thing is topped with breadcrumbs and baked to a happy crisp before being served. At La Becasse, the cassoulet is served in a Le Crueset enamel pot (in one of the French flag’s bleu-blanc-rouge colors). Be warned, this is no small pot!

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Put a Saskatoon on It : Saskatoon-Blueberry Tart Recipe

Emma Beauchamp, Find Local Food, Recipes

After seeing the plump, purple bag of saskatoon berries from Goodwill Industries Farm to Freezer at Oleson’s, I thought, “why not?” I figured I would be able to put it to some good use, even though I have never had –or really even heard of– saskatoon berries. 

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Easy, Goat Cheese-y Kale Pasta with Toasted Almonds

Emma Beauchamp, Recipes, Specialty Producers

During the week, no one has time to spend hours cooking dinner. This recipe is so quick, that you should be able to prepare everything in the time it takes for the water to boil and the pasta to cook. This recipe below can easily feed a family of four that is full of vitamins from the kale, and protein from the goat cheese and almonds. Plus, it’s likely that you will have almost everything already in your fridge.