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.
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.
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.
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.
Growing up, I was always pleased when my mom was making a roasted chicken for dinner. The rich, savory aroma filled the house for hours as it cooked. If I was really lucky, there would also be a heaping bowl full of mashed potatoes too and some crunchy, steamed green beans.
Recently, as I walked through the Ann Arbor Farmers Market, I was inspired to recreate this favorite childhood meal with local ingredients and some of my own twists. I decided to prepare a Crispy Skinned Spatchcocked Chicken, garlicky green beans, mashed potatoes, and a lemony pan sauce out of the backbone.
You’ve made all the zucchini bread and muffins your stomach can handle and your zucchini plant continues to grow fruits the size of your leg overnight. Beside ding-dong-ditching the abundance on your neighbors’ front porches, what else is there to do with the plethora of squash? Fortunately, a lot! Save your relationship with your neighbors, and try one of these tips or recipes instead:
Michael Timmins was initiated into the world of food at a young age. His parents owned three bakeries in metro Detroit. And since that time, although Timmins has traveled the world and garnered gastronomic knowledge from the best of the best, from Japan to Germany to Israel, he sticks to his Michigan roots.
Smoked Pork Chops à la Chef Michael Timmins