Signing up for a CSA (stands for community supported agriculture) is the best weekly subscription you can get.
Courtesy of Ben Darga at Austin Brothers Beer Company
INGREDIENTS (makes 1 pizza)
-(1) 10 oz pizza dough
-6 oz sweet onion/garlic sauce (3 oz caramelized onions & 3 oz roasted garlic cloves, pureed till smooth)
-1 C. shredded mozzarella
-2 C. starchy potatoes, sliced very thinly (we recommend Presque Isle Farm’s Huckleberry Golds)
-2 T. fresh rosemary, finely chopped
-2 T. extra virgin olive oil
-1/4 C. shredded parmesan
-1 tsp. garlic salt
Bake at 525 degrees for 9-10 minutes, or until the cheese is melted and the potatoes and crust are starting to get crispy.
The farmers’ market stalls are overflowing with produce and your garden is producing more tomatoes than you can handle. What to do? Lock in peak nutrition and summer flavor and try your hand at basic food preservation! Your taste buds will welcome the hint of summer during the colder months.
Since you’re already grilling, why not throw your dessert on the grill too?
Oryana has been a proponent of local food since its inception in 1973. As farmer Jim Schwantes of Sweeter Song Farm said, “Before there was a local food movement, they were the local food movement.” And Oryana takes it an important step further by prioritizing organic, local food. At this time of year, our produce department is bursting with local, organic vegetables and fruits and one of our favorites is zucchini.
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.