If you are anything like me, your winter storage vegetable selection is dwindling down and you are wondering what to do with all that celeriac. Celeriac may be unusual looking and a pain to peel, but it is delicious to eat, and versatile for cooking.
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.
After winding down from a jam-packed summer of Certified Local Food Events, we are preparing for an exciting new fall event that highlights the Grand Traverse Region, and its enthusiasm for locally grown food!
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
Since you’re already grilling, why not throw your dessert on the grill too?
Oryana has been a proponent of local food since its inception in 1973. As farmer Jim Schwantes of Sweeter Song Farm said, “Before there was a local food movement, they were the local food movement.” And Oryana takes it an important step further by prioritizing organic, local food. At this time of year, our produce department is bursting with local, organic vegetables and fruits and one of our favorites is zucchini.
The Flint Crepe Company began serving crepes and coffee to the Flint community in 2009. At first, it was nothing more than a mobile crepe cart at the Flint Farmers’ Market and around town. On November 11, 2011 we opened our current storefront on Saginaw Street. We’ve come a long way since then!
Crème Brûlée is so much easier than you think! The hardest part was separating the eggs properly…and waiting for the custards to cool!
This month, I teamed up with my friend Julia, a FoodCorps service member in Traverse City and a former (and soon-to-be-returning) professional pastry chef at Martha’s Leelanau Table in Suttons Bay.
Yahoo! It’s May!
I love May in Northern Michigan because it’s the month of promise and renewal. Soon we’ll revel in long sunny days and nothing pairs better with Michigan summers than the bounty of foods from local farmers and makers.
Here at Grocer’s Daughter Chocolate, our own renewal unfolds each May as we open the shop for a new season.
Kimchi is traditionally a salted, fermented cabbage used as a condiment in many Korean dishes. What occurs in kimchi is known as lactofermentation. Through an anaerobic process (meaning without oxygen), our friendly neighborhood bacteria, lactobacillus, (named such because it was originally found in milk cultures), flourishes.