As we enter the fall season and enjoy the abundance of the autumn harvest, the Ann Arbor Farmers Market may be at its peak but the experience of the Market continues year round.
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.
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.
Winter in Northern Michigan presents a formidable challenge when it comes to sourcing local produce. While season extension systems and storage crops provide great options, the depths of winter still result in limited local produce availability. Exciting as these systems are, additional local produce choices are always a welcome joy in the winter months. Thankfully, here in northern Michigan we’re blessed with the Goodwill Farm to Freezer program.