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Fall Beginnings: Roasted Chicken, Mashed Potatoes, & Green Beans

Emma Beauchamp, Farmers Markets, Find Local Food, Local Ingredients, Recipes

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. 

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Once Upon a Pasty

Emma Beauchamp, Find Local Food, Recipes, Stories, The Local Dish, Uncategorized

If you’ve been to the Upper Peninsula, you have probably had a pasty. In the 1800s, many Cornish migrants came to the US, particularly the UP, to work in the iron mines. With them, they brought Cornish pasties. These hearty hand pies are traditionally packed with beef, onions, potatoes, and rutabagas. Today, they remain wildly popular throughout the UP and northern Michigan acting as a reminder of Michigan’s mining history.

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Taste the Local Difference this Thanksgiving

Event, farm-to-table, Find Local Food, Holiday, Kelly Wilson, Recipes, Thanksgiving

My favorite holiday is, easily, Thanksgiving. I am a Registered Dietitian Nutritionist (RDN) and farmer and food has always been an expression of love in my world. A holiday centered on seasonally inspired meals shared with loved ones gives me all the feels. To help you savor the full flavor of the season, without sacrificing health, I wanted to share some of my favorite locally inspired recipes. I hope you create many special memories while eating these dishes! 

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Beyond the Pasty

farm-to-table, Kelly Wilson, Learn More, Recipes

Rutabaga (also called swede) is a Brassica family (think kale, cabbage, turnips, broccoli, etc.) root vegetable commonly known to Michiganders as a pasty ingredient. Beyond the pasty, this humble cabbage and turnip cross shines in many dishes and packs a nutritional punch.

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Austin Brother’s Beer Company Harvest Pizza

Ben Darga, Find Local Food, Recipes, The Local Dish

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.

Austin Brother’s Beer Company, 821 W. Miller St., Alpena, MI 49707

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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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Heartwarming Winter Root Soup

Emma Beauchamp, Recipes, The Local Dish

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.