Fall is a beautiful, but fleeting season. It’s why creating a checklist felt like the perfect way to cross off as many to-do’s as possible. Here’s what we’re doing this fall. What’s on your list?
Forget the mushy, flavorless green beans of the past. Try out this recipe for zippy, crisp beans! Our dietetic intern, Mieko Diener, prepared this dish at a recent cooking demo at the Pittsfield Township Farmers Market.
Here in the Upper Peninsula the nights are getting chilly again, which means we all are busy soaking up what’s left summer. Kayaking, hiking, biking and event after event keep us gone from sunrise to sunset – and all that fun can really build up an appetite. This meal is simple, yet will help you regain strength for day after day of fun in the sun!
At the farmers market, blueberries, raspberries, and blackberries abound. A visit to the local U-pick farm is an essential item on the weekend agenda. As we hit peak berry season, make the most of the harvest by properly storing these delicious, nutrient-packed fruits.
Kohlrabi doesn’t have to be the strange forgotten vegetable in the bottom of your CSA basket! Give this great veggie a try and let us know what you think.
Michigan peaches are a tasty treat that brighten up any snack, meal, or dessert. The peak growing season for peaches in Michigan begins in July and carries through September, making them a fresh option in the summer and fall. Peaches can also be frozen or canned and stored to enjoy throughout the year.
Here we are already in July, and the temperatures are finally feeling like summer here in the UP. June gave growers a slow start, but now we’ve had day after day of warm weather and the occasional thunderstorm, meaning the diversity at the farmers market is growing and growing.
So, how do I recommend Michiganders beat the summer heat? Play it smooth, smoothie that is.
Many of us all have that one dish that seemed to make it to the dinner table more often than most. My mom, who worked full time, often deferred to a boxed, rice based, one dish meal. A portion of starch, a packet of seasoning, add in your favorite protein, serve white bread and margarine on the side, and voilà! – dinner.
I’m not throwing shade at my mom’s cooking skills, she was a busy woman, who volunteered often and had three kids, plus, I was the world’s pickiest and most dramatic eater. I distinctly remember a few nights where we sat at the kitchen table for an hour before my parents would become frustrated and set me free.
Years later, not only do I have a much different palette, but I also have friends with kids, and I am truly amazed at how they somehow manage it all! I wonder if they sleep? I don’t even have pets and often fail at feeding myself a proper meal. So, the following recipe is an ode to my super-mom, and all they busy parents out there. I hope it can help you support local and encourage healthy eating while keeping in mind your busy schedules and tight budgets.
Pickling is one of my favorite ways to celebrate seasonal produce. The process is simple, quick, and almost mess-free. Pickled vegetables are great to have on hand in the fridge for an easy flavor boost on salads, sandwiches, tacos, or rice dishes. It’s fun to experiment with different combinations of vegetables, herbs, and spices and the results are reliably beautiful and delicious. Best of all, pickling short season vegetables like asparagus lets you enjoy them for longer without sacrificing too much texture or flavor.
How do you like to grow, cook and consume dark leafy greens?