We are enjoying Early Spring Vegetables like microgreens or “baby” greens and of course asparagus. One of my favorites are pea shoots. We’ve tested out pea shoots and they are a hit with all family members!
When the calendar pages flip to a new year, many of of us feel motivated to wipe the slate clean and re-focus on our health. As you contemplate what changes to make, forget quick fixes and fad diets and take it back to the basics to create a long-term, balanced habits.
I’m not bragging, but there are a lot of cool things about my job as the NE Local Food Coordinator with Taste the Local Difference. I get to hang out with other local farmers, producers, and small business owners; I get to eat the food they’ve grown or created; drink the libations they’ve conceived; partake of their businesses’ inventions; help put on events celebrating their work; and tell everybody how great this region of Michigan is because of these people and their labors of love. It’s a pretty sweet deal.
The farmers’ market stalls are overflowing with produce and your garden is producing more tomatoes than you can handle. What to do? Lock in peak nutrition and summer flavor and try your hand at basic food preservation! Your taste buds will welcome the hint of summer during the colder months.
Partridge Creek Farms is celebrating Earth Day on Saturday, April 22 by building 50 raised beds across downtown Ishpeming. But they aren’t doing it alone. More than 70 volunteers are coming from across the Upper Peninsula to help as everything at Partridge Creek Farms is a community effort.
Spring peepers, rain storms, crocus and daffodils. Spring has sprung! Soon, it will be time to turn over the soil and get your vegetable garden planted. Having a vegetable garden is a great way to provide yourself with affordable access to fresh food and reap many other positive health benefits!
If you’re looking for a easy way to consistently access local food, consider joining a CSA (Community Supported Agriculture) program.
Mental health affects us all. In fact, one in five adults in the United States experiences mental illness in any given year. It is very likely you or someone you know has dealt with the effects of mental illness to some varying degree.
Some experience debilitating and severe mental illnesses, while other individuals’ conditions interfere less in their daily lives. Either way, we know that the brain is an organ, and it’s just as sensitive to what we eat and drink as the heart, stomach and liver. Despite a growing body of evidence worldwide that links nutrition and mental health, the connection often is overlooked in today’s methods of treatment. It’s time we, as a community, advocate for nutrition as a form of mental health care and emphasize this need throughout our area.