Spring Green Kimchi

Find Local Food, Recipe

Most people familiar with kimchi know it as a long-fermented, funky napa cabbage with almost bubbly effervescence. But kimchi is much broader than that. I love long-fermented napa cabbage kimchi in the winter, but when spring comes, I start longing for fresh and sprouty greens. In spring, I enjoy making gutjuri, a sort of fresher, quicker, not-so-fermented version of kimchi. My favorites are cilantro and watercress, but it works wonderfully with arugula, mustard greens, or young lettuce.

Give Your Kidneys a Break With Glazed Carrots

Eat Local, Find Local Food, Health, Paula Martin, Recipes, Uncategorized

Keep your blood pressure in check by eating plenty of local produce– your kidney will thank you for it. Eating a variety of fruits and vegetables ensures there is adequate potassium to balance out the negative effect salt has on our blood pressure. Kidneys regulate our blood pressure, so give them a hand, eat more potassium rich foods so they don’t have to work so hard. During March and early April, up your potassium levels by enjoying storage potatoes, onions, carrots and sweet potatoes. Dried cherries and apricots are also potassium powerhouses.

Crop Spot: Garlic

Find Local Food, Health, Kelly Wilson, Learn More, Recipe, Uncategorized

What is related to onions, leeks and lilies, keeps mythical creatures at bay, enhances the flavor of many dishes, and has antimicrobial properties? If you guessed Allium sativum (aka garlic), then you are correct!

Hailing from Central Asia and Northern Iran, records show garlic has been cultivated and used for culinary and medicinal purposes for nearly 5,000 years. There are two subspecies of garlic which all varieties can be categorized into: hardneck or softneck. Hardneck garlic produces a hard central stalk and scape (which can be harvested for a delicious vegetable side dish or pesto). Hardneck garlic tends to be a bit more flavorful and have larger, easier to peel cloves than softneck varieties. Softneck garlic has no hard central stalk, smaller cloves, and is the type we typically see in the grocery store (Note: nearly all garlic in US grocery stores is imported from China).

Local Fusion Cooking: Beef & Potato Potstickers

Alex Palzewicz, Find Local Food, Recipes

This recipe is an ode to my life in Seattle. Folding dumplings was one of the most therapeutic tasks from my kitchen time there. Mostly, it was a task we completed after a busy brunch service on Saturday, which signified that your day was approaching an end, which after the insanity that is the first 8 hours of Saturday Brunch in Seattle, is always a feeling of relief.

Crop Spotlight: Turnips

Eat Local, Farmers Markets, Find Local Food, Health, Kelly Wilson, Recipes

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.

Deep Diving into Winter Cookbooks: Pulled Pork Shoulder in Black BBQ Sauce

Eat Local, Find Local Food, Molly Stepanski, Recipes

With January winding down, it looks like ice has encapsulated just about everything in northeast Michigan. All the greens on our farm are mostly done for the winter, except the rare occasion the sun peeks out from the clouds long enough to thaw a bit of hoophouse spinach. Storage potatoes and carrots have already begun to dwindle, and the familiar retreat indoors this time of year also translates into more one-on-one with new cookbooks, more opportunities to splatter and stain fresh pages with new and sometimes challenging creations.