November 20, 2013

A Non-GMO Thanksgiving Infographic

We get a lot of questions from the community about sourcing Non-GMO products.  Here’s a sweet infographic from the Non-GMO Project on sourcing your Thanksgiving feast.  From the…

November 20, 2013

Oryana’s Pumpkin Custard

Serves 4 • ¾ cup Omena Organics pumpkin puree• 2 large eggs• 1 ½ cups whole coconut milk• 1 teaspoon vanilla extract• ½ cup brown sugar• 2 teaspoons…

November 20, 2013

Oryana’s Pumpkin Soup

 Serves 4 • 1 small onion, chopped• 1 smaller stalk celery, chopped• 2 teaspoons butter or extra virgin olive oil• 1 8 oz. can Omena Organics pumpkin puree…

November 20, 2013

Butternut Squash Provencal from The Grain Train

• Approx. 5# butternut squash, peeled & cut into 1/2” cubes. ( start with 8# of whole squash).• 2 tablespoon olive oil • 2 teaspoon sea salt •…

November 20, 2013

Roasted Rutabaga

Serves 3 – 4 • 3 medium-sized Second Spring Farm rutabagas• 3 tablespoons olive oil• 2 teaspoons herbes de Provence• 2 teaspoons sea salt• 1 teaspoon natural cane…

November 20, 2013

Oryana’s Roasted Potatoes and Parsnips with Rosemary

Serves 4. • 1 lb Providence Farm blue potatoes, diced medium• 1 lb Second Spring Farm parsnips, peeled, diced medium• 2 tablespoons olive oil• 1 tablespoon chopped fresh…

October 25, 2013

Food Infographic To Make You Think

This infographic comes to us from our good friends at the Fair Food Network.  Oran Hesterman, executive director of the Detroit based nonprofit, hired renown economist Michael Shuman…

October 24, 2013

A Season of Transition

Cold temperatures are descending on northern Michigan as one season ends and another approaches. But more than ever before, local farmers are extending their growing season with greenhouses,…