bailey recipe

Summer Spaghetti with Pea Shoot Pesto and Roasted Tomatoes

Bailey Samp, Find Local Food, Recipes

Here is one of my favorite quick and easy recipes to enjoy during the Summer. I always try to make pea shoot pesto in the early Spring and freeze it for easy Summer dishes. This recipe can also be enjoyed as a cold pasta salad on a hot Summer day. Add fresh microgreens as a garnish and pack a picnic basket along with a bottle of local white wine before hitting the beach!

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Healthy Habits Sprouting at Platte River Head Start!

Find Local Food, Get Involved, Health, Marissa Natzke, Recipes

The Head Start classrooms over at Platte River in Benzie County are instilling healthy habits in kids with help from Taste the Local Difference (TLD). Through the Building Healthy Communities (BHC) grant, this partnership is using funds to incorporate nutrition education into the Head Start curriculum. Kim Micham and Debra Rafferty at Platte River Head Start are working closely with Paula Martin, Registered Dietitian and Community Health Coordinator at Taste the Local Difference. Together, they’re creating healthy snack options that have less sodium, less sugar, more fiber, and more fruits and veggies. But, they’re not just serving up healthier options – they’re also empowering kids and their families to make healthier choices.

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Pickled Radishes and Pestoed Radish Tops

Emma Beauchamp, Find Local Food, Recipes, Spring

Sweet spring is finally here. Farmers markets are brimming with greens, radishes, ramps, mushrooms, and so much more. With all of this choice available, after a loonnng winter, it’s easy to get a little over enthusiastic and fill your fridge to the brim. By condensing veggie tops into pesto and pickling veggies, you can both extend their season as well as save room in the fridge. Here are some recipes that work well with, but are not limited to radishes.

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Gourmet Glamping: One Pan Steak Dinner

Dairy, Emma Beauchamp, Find Local Food, Recipes

What food do you bring with you while camping? Hot dogs and a s’mores kit? Dehydrated meals? With the ease of car camping at any of Michigan’s State parks, meals don’t have to be completely utilitarian. Using an ice-filled cooler, a two-burner propane stove, and some planning ahead, I was able to make a delicious steak dinner while glamping (or glamourous camping, if you will) this spring. 

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An Ode to Dairy

Drinks, Emma Beauchamp, Find Local Food, Recipes, Southeast Michigan, Specialty Producers

When was the last time you truly appreciated the milk in your fridge? Do you know where it comes from and how the cows were treated? Sure, milk is good on cereal and with chocolate chip cookies, but what about all of the other great things it can be become?

This week, I stocked up on all sorts of delicious dairy from Michigan Dairy Farms, specifically Calder Dairy and Guernsey Dairy. Calder Dairy of Lincoln Park, MI has been around since 1946. To this day they still deliver straight to people’s home. Guernsey Dairy of Northville, MI is committed to providing the same great products that they have since 1940. Both of these local milk producers provide a wide array of products perfect for drinking or creating with.

I bought heavy whipping cream, buttermilk, natural milk (creamline or non-homogenized). From there, I marveled at the possibilities that can be done with these ingredients.

Here are some easy links to follow for great ways to use dairy: mascarpone, tiramisuricotta, a ricotta berry cake, chocolate pudding and whipped cream.

I didn’t get a chance to make it, but Butter is also super easy to make. Check out this fun video from my favorite Test Kitchen Manager at Bon Appetit magazine on how to make cultured butter.

Sure, mascarpone, ricotta, and butter can all easily be bought. But there is a sense of satisfaction that comes with making it yourself. Plus, when you make your own, you can often save money in doing so. Making 2 cups of Mascarpone cost me $3.50 — I’ve seen it between $3-8.50 per cup!

Copy of IMG_4483Here’s how I made Mascarpone cheese:

Mascarpone is a super rich soft cheese, often used in tiramisu and cheesecake recipes. It is made out of only two ingredients, heavy whipping cream and a citric acid, like lemon juice.

Copy of IMG_4492I slowly brought 2 cups of heavy cream to 180 degrees Fahrenheit and kept it there for about 3 minutes. Then, I added 1 tablespoon of lemon juice. I kept it at 180 for another 3 minutes. Turned off the heat and stepped away for 30 minutes.  

I lined a strainer with a few layers of cheesecloth and carefully poured the cream mixture into the bowl and let it strain overnight.

Voila! Mascarpone cheese. I didn’t have the patience to make tiramisu before trying it, so I slathered it on toast with some homemade raspberry jam. (Is my millennial showing?)

What are you planning on making?

Emma Beauchamp is the Communications Manager for TLD. She enjoys experimenting in the kitchen and cooking for other people. Contact her at emma@localdifference.org

Ramen

Spicy Kimchi and Pork Ramen for a Savory Arctic Stretch

Find Local Food, Molly Stepanski, Recipes

This time of year, as fresh greens dwindle to paltry proportions, and our northern Michigan season extension expiration looms, I start looking to my fall self to see what fabulous items I put aside via freezing or fermenting for the impending arctic stretch.

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Harvest Apple Crisp

Emma Beauchamp, Find Local Food, Recipes

Does making a pie crust seem daunting? Do you have a jumble of frozen fruit in your freezer that needs to be eaten? Do you have a hankering for something sweet, but not too sinful? Then, look no further than apple crisp!