Crop Spot: Garlic
What is related to onions, leeks and lilies, keeps mythical creatures at bay, enhances the flavor of many dishes, and has antimicrobial properties? If you guessed Allium sativum…
Local Fusion Cooking: Beef & Potato Potstickers
This recipe is an ode to my life in Seattle. Folding dumplings was one of the most therapeutic tasks from my kitchen time there. Mostly, it was a…
Crop Spot: Turnips
In the dead of winter, we long for the abundance of summer gardens and farmers’ markets. While their bounty is hard to outshine, it is amazing to take…
Lion’s Mane “Crab” Cakes
Kelly and Patrick of Daybreak Dreamfarm shared a recipe in our 2018 Guide to Local Food using Michigan grown mushrooms that is a great alternative to traditional crab cakes!…
Warm up with this Rich and Savory Squash Soup
Butternut squash are a boon during the winter months as they work extraordinarily well as a storage crop. Enjoy this rich and savory squash soup this holiday season!…
Fresh, Frozen or Concentrated: Tis the Season for Cranberries
Did you know that The American Cranberry is native to Michigan? While we are not the national leader in growing this fruit, our sandy soil, access to water…
Dannee’s Baked Kohlrabi Fritters
This is a baked kohlrabi fritter. It can be served over greens or used as a patty for a veggie sandwich. It’s very versatile and tastes great at…
Make this Stunning Vegetable Carpaccio for your Thanksgiving Table
Head to your local fall market for seasonal favorites like crunchy apples and sweet beets. Use a mandoline to thinly slice these veggies and arrange on a plate.…
Fall Flavors: Winter Squash
Crunchy leaves. Campfires. Football. Sweaters. And an abundance of squash! Fall is here.
Warm up this Winter with a “Michiganized” Vietnamese Bun Bowl
Bún chả is a traditional Vietnamese dish of grilled fatty pork served over rice noodles, usually served with herbs, vegetables, and a dipping sauce. These now internationally popular…