Chamomile Pickled Carrots
“I am sorry to say that Peter was not very well during the evening. His mother put him to bed, and made some camomile tea; and she gave a…
Make Dinner with Burritt’s Fresh Market
Last week, I stopped off at Burritt’s Fresh Market in Traverse City. It’s always been a favorite of mine, because every visit feels special. With a huge wine…
Campfire Kohlrabi
Michigan is all about the seasons, and two of my favorite happening right now are 1) kohlrabi season and 2) camping (and campfire!) season. You too? Grab your…
Asparagus Frico
Asparagus season is here! And here is a simple asparagus season recipe to create elevation to any soup, salad or pasta dish with a delicious garnish: an asparagus…
Strawberry Gazpacho
This week, I was given the gift of a field-fresh strawberry. It was sitting in the sun, a pop of red amidst a miniature jungle of large green…
Healing through Food
We’re almost halfway through 2020 and have experienced one crisis after another: from the Coronavirus pandemic and the closures of many local food businesses to a tipping point…
Crop Spot: Mushrooms
Did you know that there are three main types of mushrooms? Saprophytic (the kind most commonly grown), parasitic, and mycorrhizal. Saprophytic mushrooms eat dead and decomposing matter, parasitic…
DIY Herb Salt
With most of us being homebound and paying closer attention to how we spend our dollars, this might be the perfect time to share some DIY recipes amongst…
Crop Spot: Parsnips
Behold the parsnip! Parsnips, or Pastinaca sativa, are humble root vegetables closely related to carrots and parsley. These pale roots taste just as sweet as carrots with earthier…
Apple Core & Staghorn Sumac-ade
During stressful times, turning to the kitchen might be a helpful tool in reducing stress. Cooking sparks creativity, forces one to be mindful in the moment, and evokes…