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.
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!
Growing up in Battle Creek, also known as “Cereal City”, I learned quickly how to identify myself with the breakfast aisle of any grocery store. Wild salmon, not so much. In fact, I refused to eat salmon growing up, which may have been the most confusing part about packing my bags and moving to Alaska just days after graduating from Michigan State University. Fast forward four years later and here I am, shipping top quality wild salmon from the icy waters of Alaska back home to Michigan. One of my favorite parts? My dad is the one who picks it up from the airport and delivers it directly to stores in Michigan, and with help from my mom, sells our frozen salmon portions at farmers markets around Ann Arbor and Detroit.
Mighty Soil Farm is a small organic farm run by Kate Debs and Joe Newman in the Upper Peninsula town of Chatham. They pack a punch on their ¾-acre parcel, where they grow about forty vegetables, including staples like carrots, tomatoes, and salad greens.
There are a number of things to celebrate this Spring! Farmers market season is back. Asparagus and rhubarb is in abundance. Farmers are gearing up for another busy season of providing fresh and local produce to the community.
Are you a new restaurant, food truck, or catering business looking for local produce? Are you an existing restaurant looking for ways to simplify the process? Or, maybe you just need a reminder of how important it is to support local farmers! Since there is not a better time to put more local produce on your menu, here are the 5 ways to source local produce for your menu:
This tangy spring beet and arugula salad is a great way to shake off the winter blues with fresh flavors!
In the dead of winter, we long for the abundance of summer gardens and farmers markets. While their bounty is hard to outshine, it is amazing to take stock of, and appreciate, how much variety is still available this time of year. Season extending techniques like hoophouses (aka high tunnels) allow us to have fresh tender greens, spinach, and cold sweetened carrots. We’re also able to find a wide range of storage vegetables: cabbage, beets, carrots, garlic, onions, potatoes, sweet potatoes, rutabaga, kohlrabi, and more! And don’t forget this month’s crop spotlight: the humble turnip.
The countdown is dwindling til Christmas! These are last minute stocking stuffers that support local producers in your area. Find these treats at your local farmers market, co-op, or retail store.
Another Michigan winter is upon us, we are bundling up in our layers, naturally slowing down, and enjoying the Holidays with family and friends! Even though it’s cold outside, many local farmers and specialty producers continue to work hard to bring us fresh, local food year round in Northern Michigan. You can still enjoy the heartiness of local produce while visiting the farmers market in the winter. Plus you’ll find eggs, bread and baked goods, jams, tea, honey, cheese, meat, and a variety of holiday gifts!
Head to your local fall market for seasonal favorites like crunchy apples and sweet beets. Use a mandoline to thinly slice these veggies and arrange on a plate. Top with an easy vinaigrette for a beautiful side for your Thanksgiving meal.