What do you think of when you hear the word “co-op”? Most people will likely envision a small health food store or perhaps their local credit union. However, these are just part of a myriad number of businesses that follow a cooperative structure.
Did you know that The American Cranberry is native to Michigan? While we are not the national leader in growing this fruit, our sandy soil, access to water and climate make them part of our fruit belt with major future growing potential. When you follow the seasons to guide your meals and menu planning, it is no surprise that the cranberry is part of our nation’s traditions.
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!
Our second session with the 2018-19 National Farmers Union’s (NFU) Beginning Farmer Institute (BFI) took us into the country’s heart of organic produce, the salad bowl of America, the sunny Salinas Valley, California. Again, we were the last to arrive late at night, and a bit jet-lagged. For the first day of training, we participated in a hands-on learning session, hosted in partnership with the Agriculture and Land-Based Training Association (ALBA), an organization dedicated to creating economic opportunity for limited-resource and aspiring organic farmers through land-based education. ALBA creates farming opportunities while providing education and demonstration of organic farming, conservation, and habitat restoration. About 35 farmers operate their small organic farm at ALBA on an annual basis.
This is a baked kohlrabi fritter. It can be served over greens or used as a patty for a veggie sandwich. It’s very versatile and tastes great at any temperature.
Attention beginning farmers, farm employees and those contemplating a future in sustainable farming! The application period for the 2019 Organic Farmer Training Program (OFTP) at Michigan State University is now open.
Crunchy leaves. Campfires. Football. Sweaters. And an abundance of squash! Fall is here.
Bún chả is a traditional Vietnamese dish of grilled fatty pork served over rice noodles, usually served with herbs, vegetables, and a dipping sauce. These now internationally popular bowls are easy to throw together on a busy weeknight and can accommodate most produce that is still available (we have cucumbers, garlic, green onions, onions, carrots, and spinach available in northeastern Michigan right now, with the help of a hoophouse). This dish has a lot of room for your own personal local interpretation and I just love the mixture of hot, caramelized meats and garlicky sauteed spinach; the cold, sweet and salty pickled vegetables; the fresh, fragrant herbs straight from the garden; the spicy, pungent kim chi; the smooth Vermicelli noodles drizzled in toasted sesame oil. This dish is pure love.
Delicata squash are a delightful form of winter squash. As the name would suggest, the peel is edible, making these an easy vegetable to cook and enjoy. Enjoy these seasonal salad “boats” with the best of Northern Michigan fall produce.
With the change in the season, comes a change at the Charlevoix Farmers Market! Beginning on October 11th, the Market will switch its location and time to the Charlevoix Public Library at 220 Clinton St. from 3-6pm. Despite the change in time and place, the Market will continue to showcase local producers and be a vibrant event for the whole community.