The Royal Oak Farmers Market began in 1925! It is a wonderful, exuberant, and beautiful market filled with local farmer’s and their vegetables, fruit, herbs, flowers, organic produce, naturally raised meat, bakers of all kinds including vegan, paleo, grain free, and dairy free. There are also artisans with handmade cutting boards, garden art and even a knife sharpener.
Growing up, I was always pleased when my mom was making a roasted chicken for dinner. The rich, savory aroma filled the house for hours as it cooked. If I was really lucky, there would also be a heaping bowl full of mashed potatoes too and some crunchy, steamed green beans.
Recently, as I walked through the Ann Arbor Farmers Market, I was inspired to recreate this favorite childhood meal with local ingredients and some of my own twists. I decided to prepare a Crispy Skinned Spatchcocked Chicken, garlicky green beans, mashed potatoes, and a lemony pan sauce out of the backbone.
Birmingham Farmers Market Harvest Festival
Sunday, September 16, 2018 from 9 am – 2 pm
Nearly 90% of Michigan’s “harvestable” produce is available at this perfect time of year! Come celebrate local farms and local eating with us at the Birmingham Farmers Market. This event will feature food trucks such as Ned’s TravelBurger, Regina’s, and Nosh Pit Detroit along with barn animals from Bowers School Farm, antique corn shelling machines, kids craft with Birmingham Youth Assistance, and music from WOMC.
Panna Cotta is Italian for “cooked cream.” This delicious dessert is incredibly easy to make in advance. It provides the perfect back drop to any soft, seasonal fruit you have, such as peaches & plums, raspberries & blueberries, etc. It’s cool. It’s refreshing. It’s the perfect summer time dessert.
Summer grilling is in full swing! Local vegetables are ready to join the picnic.
Here are our favorite vegetables to throw on the grill:
• Green Beans
• Summer squash & zucchini
Grilling vegetables is a good way to meet your daily vegetable intake goals or event go meat free at the next family barbecue. Find these veggies at a farmers market near you.
The National Cancer Institute’s Division of Cancer Epidemiology and Genetics, has identified that a high consumption of well-done, barbecued meats is associated with an increased risk of colorectal, pancreatic, and prostate cancer due to the formation of harmful chemicals when they are cooked. Fruits and vegetables do not pose the same risk when grilled as long as you avoid charring by:
• Soaking wooden skewers in water to prevent burning kabobs;
• Using a grill basket to prevent small pieces from falling, which may cause flare-ups; &
• Staying attentive to the grill while cooking.
One of my favorite things to swap into the menu during the summer is this easy grilled sandwich when I’m ready for a break from the traditional BBQ fare. It’s high in dietary fiber, Vitamins A & C, and good source of protein- PLUS it is filling & tastes great!
Grilled Vegetable Sub Sandwich: (makes one serving)
½ sweet bell pepper (green, red, yellow) ¼ purple eggplant, skin on
¼ small summer squash, like zucchini, skin on 1 tbs. balsamic and olive oil dressing
¼ small onion, peeled 1 large Kaiser Roll or sandwich bun
1 slice provolone cheese (optional) olive oil, for lightly brushing
Cut the vegetables in uniform sizes. Lightly brush with olive oil. Place in a grill basket. Grill on low to medium heat until wilted or fork tender. Remove from heat. In a large bowl, toss with the TLD recommended The Redhead’s balsamic vinaigrette. Place vegetables (as many as can fit) on the Kaiser Roll and top with provolone cheese. Enjoy!
Nutrition Facts: Cal 442 , Fat 23g, Sat Fat 5g, Carb 46g, Dietary Fiber 7g, Pro 14g, Vit A 40% DV, Vit C 136% DV, Calcium 17%
Paula Martin is the Community Health Coordinator for TLD and a registered dietitian. Contact here at firstname.lastname@example.org
There are big things happening for local farmers and the community at the Flint Farmers’ Market. If you have ever shopped at this market in the summer, you know the outside pavilion is a beautiful space to shop and soak in the sights, smells, and sounds that encapsulate the growing season and all that Flint area farmers have to offer. However, this season you may notice some changes in the pavilion.
Mark your calendars for the 4th annual Farmers Market Brunch on June 30th, July 4th, and July 7th!
I can not believe the month of May has come and gone. I have a sinking suspicion that this long Upper Peninsula winter caused us all to feel the anxiety that is lost time. I moved out to the farm (Rock River Farm) in Chatham on May 9th and the anxiousness of a late spring caused me to jump into work right away. The greenhouse was full, the kitchen in disarray, and snow was still standing in some places – but somehow, collectively working towards the challenge that was catching up (a quest to regain our lost time), we were able to cross task after task off the list. May 26th marked our first day of the Downtown Marquette Farmers Market as well as our own farm’s first catering of the season. Now that the dust has settled from our crazy weekend, I think we all are able to see how much we have accomplished these past few weeks – and we are stoked. We’ll never get that lost time back, but we catch up, we relax, reflect, and we get inspired to do more.
FOR EXCLUSIVE RELEASE Contact: Stephanie Willette
May 9, 2018 Phone: (734) 794-6255
edibleWOW Magazine and Taste The Local Difference
Present Cooking Demo Series at the Ann Arbor Farmers Market
Ann Arbor Chefs Focus on Products Fresh from the Farmers that Come to the Market
Ann Arbor, MI – The third Wednesday of each month from 11 a.m. to 1 p.m., starting in May and running through October, is sure to be a crowd pleaser at the Ann Arbor Farmers Market (315 Detroit St, Ann Arbor, MI 48104). In partnership, edible Wow magazine and Taste the Local Difference have created a cooking demo series that focuses on the products that local farmers bring to the market.
I am a rhubarb fanatic. I’ll eat it straight from the bush, in a pie, in a cocktail, however I can. Rhubarb is such a striking vegetable– those ruby red stalks erupting from the ground topped with their poisonous green foliage (don’t eat those!). Finding these stalks at the farmers market is one of my favorite signs of spring.