Chef Eric Villegas shared this delicious recipe at the Epicurean Classic earlier this month. Demonstrating his mantra to think globally, but buy and eat locally, Eric added Michigan shrimp, smoked whitefish and a dash of "Lake Effect" for his own Michigan take on gumbo. Hearty and packed with flavor, it'd make a great meal for a cool fall evening. What soup or stew is your favorite for fall?
Marie Hanis, local cookbook author, masterfully combines her talents as culinarian and essayist in ten chapters of "I have to try it" recipes.
We thought it'd be fun to share "A Day In the Life" of our area foodies. CSA farmers Judy Reinhardt and Jim Schwantes graciously agreed to share this write-up from their Notes from the Farm they distribute to their CSA shareholders. Pick-up day starts bright and early!
Maggie Long, group chef for Mission Management, presented this delicious menu to a full house at the Epicurean Classic Friday afternoon. Her career includes cooking for such fine restaurants as Stafford's Bay View Inn and The Moveable Feast in Ann Arbor. Notice all of the ingredients used that you can get right from your own garden or CSA. The menu celebrates end-of-summer flavors, Maggie explained, and she grouped foods that she thought sounded good together. The recipes aren't available elsewhere, but she readily agreed to share them on Up North Foodies. Thanks Maggie!
Fresh Food Partnership getting healthy fresh food where it's needed.
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Our latest dinner highlighted produce from local CSAs, farmers' markets and Lake Michigan.
"The Dinner Club" (a group of eight local people) continues to meet after fourteen years - from wild game dinners to Jimmy Buffett parties, we've sampled tastes from around the world and back. Our latest dinner highlights local produce from CSAs, farmers' markets and Lake Michigan. Sign on and share new ideas for menus or themes .
In a previous post, I'd wondered what to do with all the greens and tomatoes from my CSA farm. Here's a tasty recipe for Tabbouleh that calls for both. It's from a Madhur Jaffrey's World Vegetarian cookbook.
The idea started with the bounty of another CSA pickup from Sweeter Song Farm overflowing my kitchen counter. What was I going to do with all these greens? Any ideas for arugula? I anticipate the weekly pickup with excitement and a tinge of guilt knowing that I don't always use up everything before the next Monday rolls around, despite my best intentions. I thought, wouldn't it be great to be able to ask other CSA'ers what they're doing with this week's pickup and have a place to share those suggestions?
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Farmers' markets aren't just for the warm months any more. This winter, some Up North markets are taking it inside on Saturdays!
