Crème Brûlée is so much easier than you think! The hardest part was separating the eggs properly…and waiting for the custards to cool!
Protect your health and environment by making conscientious food choices. According to the Center for science in the Public interest, “eating healthy, affordable food produced in a sustainable, humane way” is important to repair our food system. spending some of your food dollars on food produced locally secures our food system by decreasing pollution from long-haul transportation and health scares created by cheap, industrial-scale agriculture. The advantage of knowing where your food comes from, who grows it and how they treat the land, and knowing your money is going right back into your community is significant. The freshest, ripest, best-tasting foods are easy to find right now at your local farmers’ markets and community farms.
Quiche is one of those things that is harder to mess up than it is to make. Plus, it feeds a crowd, is totally versatile to what you have in your fridge. Basically, you can sub in any vegetables, herbs, cheeses, or spices you would like.
Yahoo! It’s May!
I love May in Northern Michigan because it’s the month of promise and renewal. Soon we’ll revel in long sunny days and nothing pairs better with Michigan summers than the bounty of foods from local farmers and makers.
Like many of the gems of northeastern Michigan, Stoney Acres Winery is a family legacy of determination and local artistry off the beaten path. Located outside of downtown Alpena, tucked away on a small neighborhood street, the winery has been around since 2003, when Jim and Helen Grochowski and their daughter Amy introduced wines to the public in the tessellated tasting room. Since that time, the shop has expanded to offer candies, hand-dipped truffles made with their wines, Shipwreck sodas made with Michigan sugar, and now a whole new summer farm-to-table experience.
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!
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
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!
With questions, contact Emma at email@example.com
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.