The Local Dish

Once Upon a Pasty

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 […]

Austin Brother’s Beer Company Harvest Pizza

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 […]

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

From Apples to Zucchini

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 […]

Fermentation Station: Adventures in Kimchi

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.

in Emma Beauchamp, Recipes, The Local Dish