Spice up your autumn meals with pickled fresno chiles! Not up for the heat? Try out these recipes from Chef Andy Elliot of Modern Bird Bakery for some of our other fall favorites: carrots, kohlrabi, cauliflower, and beets.
Get your tickets to Growing Hope‘s Chefs in the Garden dinner on October 13! Held on the grounds of their sprawling urban farm, attendees will enjoy a multi-course meal under the hoophouse. This year, area chefs Ji Hye of Miss Kim and Brandon Johns of Grange Kitchen & Bar sponsored the events*. Much of the menus highlights locally grown produce, some of it even coming from the Growing Hope farm.
This article is part of a four-part series on buying, storing, preserving and composting foods to prevent waste.
Throwing out spoiled food is already a bummer, but many of us are unaware of the major impact food waste has on our environment and economy both locally and globally. Did you know that 40% of food produced in the US ends up as waste? There is a certain amount of spoilage that occurs at every stage of the food supply chain between production and plate, but in this country the biggest piece of that pie comes from consumers. Not only does the energy that went into producing, packaging and shipping that food go to waste, but when food ends up in a landfill it breaks down anaerobically and releases greenhouse gases. According to the UN, food loss and waste accounts for 8% of total global greenhouse gas emissions. That’s a lot considering the competition, aviation only contributes 1.4%. The global cost of all this wasted food is a staggering $940 billion, around $161 billion in the US alone. That breaks down to around $2,000 a year per family.
If you’ve never heard of the pawpaw, you are not alone. This mysterious fruit is native to the Midwest, but defies commercial production and is rarely seen in stores. However, with increasing interest in native crops and local agriculture, you can expect to hear more and more about the pawpaw, officially named Asimina triloba, and with many fun, colloquial names including “Michigan banana” and “hillbilly mango”.
TThe 2010 Charter established six goals for an equitable, sustainable, and economically vibrant Michigan food system. As the ten-year mark approaches, time is ripe to examine the progress made and formulate a new vision for the coming decade.
Eggplant is most commonly celebrated as a staple of Mediterranean cuisine. However, did you know that it is thought to have been domesticated in Southeast Asia as early as 300 BC? Get to know how to use this purple veggie in your garden, kitchen, and diet.
For all sweet cherry lovers out there, Hallstedt Homestead is the place for you. The Northport orchard, run by Sarah and Phil Hallstedt, is a new haven for sweet cherries in the heart of the cherry capital. They grow eight varieties of sweet cherries, including six varieties available for U-Pick.
Have you found yourself wandering the farmers market totally confused about the differences among heirloom tomato varieties?
If yes, then this guide is for you. Unlike traditional red tomatoes, heirloom tomatoes are rainbow colored, can be green in color when ripe, and come in all shapes and sizes. The yellow varieties tend to have less acid, the reds are zesty, and the dark purple varieties can offer a savory flavor.
Here is a look at a few different heirloom tomatoes that you can pick up at your local farmers market this season!
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.
With summer (finally) under way on the Sunrise Side, the quaint, small town of Alpena is abound with tourists seeking the best local food and libation experiences for that warm weather bucket list. Overlooking the beautiful Thunder Bay of Lake Huron, this city truly provides a warm and friendly port for all that visit. Luckily for the locals, they get to appreciate this city’s burgeoning food scene year-round.
In this second part of our three part series, I’ll detail some of the locals’ favorite haunts, so you can also find the best locally-sourced cuisine during your travels. (See part 1 here.)