October 19, 2021

Woodland Harvest: Balsamic Roasted Mushrooms Over Colcannon Potatoes

Chef Carly Bielecki of River Saint Joe in Buchanan, Michigan shares her recipe for balsamic glazed mushrooms over creamy bacon colcannon that is perfect for fall.

October 6, 2021

Crop Spot: Brussels Sprouts

Find out more about local Brussels Sprouts, from garden to pantry, and find a recipe for Brussels Sprout Pesto!

August 8, 2021

Crop Spot: Hot Peppers

Hot peppers, or chilis, are a ubiquitous part of cuisines worldwide, but actually are native to the Americas. In fact, the word ‘chili’ comes from the Aztec language,…

August 4, 2021

Celebrating the 2021 Detroit Food Fighters

For the past 21 years, the Detroit Free Press dutifully announced their highly anticipated list of Best New Restaurants and Restaurant of the Year. However, this year, the…

July 1, 2021

Crop Spot: Cherries

Michigan is known for its cherry production, especially of tart Montmorency cherries. In fact, Michigan produces so many cherries–and other fruits!–that the western part of the state, especially…

June 10, 2021

Unique Cuts: What to Do with the Big Cuts

What goes into the price of cuts of local meat? In addition to the cost of raising and caring for the animals, the expense of processing the meat…

June 8, 2021

Crop Spot: Radishes

Radishes are one of the first joys of spring, bringing pops of red and green to the field, market, and kitchen. They are easy to maintain in the…

May 10, 2021

Unique Cuts: Eat Your Heart Out

“We grew it all,” says Providence Organic Farm owner Ryan Romeyn. That means that the cost of production isn’t just wrapped up in the muscle — it also…

April 22, 2021

Crop Spot: Asparagus

During Michigan springtime, one of the first vegetables you’ll find available in your garden and at the farmers market is asparagus! This versatile veggie can be prepared in…

March 26, 2021

Spring 2021 Cookbook: Ruffage by Abra Berens

Spring is all about the excitement of fresh vegetables heading back to farmers markets and farm stands, and we’ve chosen a book to highlight the excitement of cooking…