Sweet spring is finally here. Farmers markets are brimming with greens, radishes, ramps, mushrooms, and so much more. With all of this choice available, after a loonnng winter, it’s easy to get a little over enthusiastic and fill your fridge to the brim. By condensing veggie tops into pesto and pickling veggies, you can both extend their season as well as save room in the fridge. Here are some recipes that work well with, but are not limited to radishes.
We are enjoying Early Spring Vegetables like microgreens or “baby” greens and of course asparagus. One of my favorites are pea shoots. We’ve tested out pea shoots and they are a hit with all family members!
What food do you bring with you while camping? Hot dogs and a s’mores kit? Dehydrated meals? With the ease of car camping at any of Michigan’s State parks, meals don’t have to be completely utilitarian. Using an ice-filled cooler, a two-burner propane stove, and some planning ahead, I was able to make a delicious steak dinner while glamping (or glamourous camping, if you will) this spring.
From purple Amethyst and white and spicy Daikon to long and tender D’Avingnon and the show stopping pink and green Watermelon Radish, a variety of radish colors and flavors will meet you this month at the market. These tender spring treats are great dipped in hummus or shaved on a salad, but also offer an array of other culinary possibilities. Read on for inspiration on unique ways to add radishes to your spring table.
The return of the longer days, bouts of sunshine, and the pop of crocus and snowdrops have signaled that spring is here. If you’re like me, you’re dreaming of your garden and the tastes of fresh, local produce. To ensure that you have consistent access to these flavors, and the upcoming seasonal bounty, consider signing up for a Community Supported Agriculture (CSA) program.
Have you ever had a shrub? Not the short, green bushes you might be thinking of, but the drinking vinegar? These historical beverages are a refreshingly tart alternative to pop and are very easy to make with whatever produce you have available according to the seasons.
I am not sure what I was thinking when I asked the owners of Belgiumtown Bar & Restaurant if I could host a locally sourced Chef Dinner in the dead of the UP winter. Part of me liked the idea of the challenge, but the goal was also to highlight the local food in our area and how we can better utilize products being grown by our neighbors.
If you are anything like me, your winter storage vegetable selection is dwindling down and you are wondering what to do with all that celeriac. Celeriac may be unusual looking and a pain to peel, but it is delicious to eat, and versatile for cooking.
When was the last time you truly appreciated the milk in your fridge? Do you know where it comes from and how the cows were treated? Sure, milk is good on cereal and with chocolate chip cookies, but what about all of the other great things it can be become?
This week, I stocked up on all sorts of delicious dairy from Michigan Dairy Farms, specifically Calder Dairy and Guernsey Dairy. Calder Dairy of Lincoln Park, MI has been around since 1946. To this day they still deliver straight to people’s home. Guernsey Dairy of Northville, MI is committed to providing the same great products that they have since 1940. Both of these local milk producers provide a wide array of products perfect for drinking or creating with.
I bought heavy whipping cream, buttermilk, natural milk (creamline or non-homogenized). From there, I marveled at the possibilities that can be done with these ingredients.
I didn’t get a chance to make it, but Butter is also super easy to make. Check out this fun video from my favorite Test Kitchen Manager at Bon Appetit magazine on how to make cultured butter.
Sure, mascarpone, ricotta, and butter can all easily be bought. But there is a sense of satisfaction that comes with making it yourself. Plus, when you make your own, you can often save money in doing so. Making 2 cups of Mascarpone cost me $3.50 — I’ve seen it between $3-8.50 per cup!
Here’s how I made Mascarpone cheese:
Mascarpone is a super rich soft cheese, often used in tiramisu and cheesecake recipes. It is made out of only two ingredients, heavy whipping cream and a citric acid, like lemon juice.
I slowly brought 2 cups of heavy cream to 180 degrees Fahrenheit and kept it there for about 3 minutes. Then, I added 1 tablespoon of lemon juice. I kept it at 180 for another 3 minutes. Turned off the heat and stepped away for 30 minutes.
I lined a strainer with a few layers of cheesecloth and carefully poured the cream mixture into the bowl and let it strain overnight.
Voila! Mascarpone cheese. I didn’t have the patience to make tiramisu before trying it, so I slathered it on toast with some homemade raspberry jam. (Is my millennial showing?)
What are you planning on making?
Emma Beauchamp is the Communications Manager for TLD. She enjoys experimenting in the kitchen and cooking for other people. Contact her at firstname.lastname@example.org
We’ve asked three different farmers during the long winter months, “What are your plans this winter?” The winter is a very different time for farmers, it’s a time for reflection, a rapid change of pace, and occasionally a chance to relax!
This month, we spoke to Patrick and Kelly of Daybreak Dreamfarm. The two met working for the Maine Conservation Corps, found their way to Pond Hill Farm for an internship a few years later and decided to cultivate their own dream and start a farm in 2014!