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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.
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.
So you’ve invited everyone over for brunch on Sunday. What the heck are you going to make?
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.
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.
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.
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!
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.
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.