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From Apples to Zucchini

Find Local Food, Guest Post, Luise Bolleber, Recipes, Retail, The Local Dish

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.

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Fire Up the Blowtorch! Rhubarb-Honey Crème Brûlée

Emma Beauchamp, Farmers Markets, Recipes, The Local Dish

Crème Brûlée is so much easier than you think! The hardest part was separating the eggs properly…and waiting for the custards to cool!

This month, I teamed up with my friend Julia, a FoodCorps service member in Traverse City and a former (and soon-to-be-returning) professional pastry chef at Martha’s Leelanau Table in Suttons Bay.

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Edible WOW: Cooking Fresh this Summer

Economy, Edible WOW, Find Local Food, Guest Post, Recipes, Southeast Michigan

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.

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99% Michigan Local Quiche

Emma Beauchamp, Find Local Food, Recipes

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.

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They’re Open! Grocer’s Daughter Chocolate

Find Local Food, Jody Hayden, Recipes, Specialty Producers, The Local Dish, Uncategorized

Yahoo! Its May!

I love May in Northern Michigan because its the month of promise and renewal.  Soon well revel in long sunny days and nothing pairs better with Michigan summers than the bounty of foods from local farmers and makers.

Here at Grocers Daughter Chocolate, our own renewal unfolds each May as we open the shop for a new season.

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Local Lineage Begins Garden Galas

Event, Find Local Food, Molly Stepanski, Recipes, Wine

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.

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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.