Crop Spot: Rhubarb Season in Michigan
After a long Michigan winter, rhubarb is one of the first vegetables (or fruit, to some!) to push its way through the freshly thawed soil. Once a plant…
Naturally Dyed Easter Eggs
Learn how to make natural dyes for your Easter eggs with local ingredients!
Bean ‘Party’ with Smoked Whitefish
Have a party for lunch with this recipe, which uses Michigan dry beans, whitefish and year-round produce.
Roasted Radicchio with Cranberry Maple Reduction
This recipe uses Michigan-grown radicchio and pairs it with a cranberry maple reduction for a sweet and savory dish.
Woodland Harvest: Balsamic Roasted Mushrooms Over Colcannon Potatoes
Check out this delicious fall recipe for balsamic roasted mushrooms over creamy colcannon from the culinary team at the River Saint Joe in Buchanan.
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…
Unique Cuts: Lamb Anticuchos de Corazón
Try this easy recipe to use lamb hearts, paired with a ramp chimichurri, for your next Spring camping trip!
Unique Cuts: Bone Broth
Try this recipe for Bone Broth from Danu Hof, a Mancelona farm focused on ethical practices and environmental stewardship.
Great Gramma Lula’s Easter Carrot Cake
This Springtime carrot cake comes from Britt Keene of the Roaming Goat in Grass Lake.
Heartbeet Chocolate Cake
This recipe makes our hearts beet red for a chocolatey Valentine’s dessert!