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.
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.
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.
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Welcome spring to the U.P. dressed as your favorite woodland creature drinking local beer, with local ingredients, while listening to local music at the Festival of the Angry Bear this Saturday, April 6 from 3 p.m. to midnight at the Ore Dock Brewing Company in Marquette.
This simple grilled flatbread is a summer staple. As the seasons change, try mixing it up with local topping combinations like Strawberries, Basil & Leelanau Raclette or Summer Squash, Zucchini & Boss Mouse Montasio! This simple five-minute naan is even tasty enough to eat by itself.
Rhubarb grows in many farms and backyards throughout Michigan. It’s often used in pies as a tart component to an overall sweet dish, but we find that people often struggle with other ways to use it. Michelle Rodriguez shares a delicious recipe for a Rhubarb Ginger Puree to pair with grilled pork or chicken.