I first encountered this soup in Ireland, where the recipe varies from home to home based upon their likes and what they may have on hand.
Though wonderful as written, don’t be afraid to substitute or add. Roasted root vegetables, squash, sweet potatoes, broccoli, even leftover green bean casserole. I wouldn’t hesitate to include any of them because once pureed, this is one of those dishes where the whole is greater than the sum of its parts.
As the holidays approach, here is an ace for your sleeve: a wonderfully unfussy and extremely versatile tart that comes together quickly, thanks to the help of the food processor. Blitz up a batch or two of the crust dough and stash them in the freezer to pull out for effortless entertaining, or if, like me, this is your idea of a perfectly appropriate weekend breakfast to bolster you before the holiday onslaught.
This sauce is fall in liquid form. A brilliant balance of sweet, tart and savory comfort, worthy of diverting cider from your cup. Use the best quality apple cider you can find and your efforts will be rewarded with a lick-your-plate clean experience. It shines when served with a grilled pork tenderloin (though it would be equally at home on the same plate with with a turkey or chicken breast) and an earthy root vegetable mash of potatoes, parsnips and rutabagas. A good local hard cider wouldn’t go amiss with this meal either.
Step away from the pumpkin spice latte! Yes, our days are getting noticeably shorter and Labor Day is but a memory, but this is when it gets GOOD in Michigan. No other time of the year will gift us with this much fresh local produce. Stores and Farmer’s markets are overflowing with the best of summer – sweet corn, blackberries, green beans, real vine ripened tomatoes… this is what we dream about in the dregs of February! Let’s make the most of it! Let’s start with this…..
A recipe really is only as good as its ingredients and the care you put into it. Take this version of cornbread for example. Source the best ingredients, local when possible, like eggs from Morganic Farm or buttermilk from Shetler Family Dairy.
Ripe peaches on the grill simply scream summer. The natural sugars in a peach are taken to an entirely new level when placed over the flame. Homemade salsas are a quick and easy way to bring together the best local produce the season has to offer. With gorgeous heirloom tomatoes, flavorful cucumbers and sweet juicy peaches we have the base of a delicious summer fruit salsa. Toss in some homegrown cilantro and a bit of locally produced Cilantro Jalapeño Sunflower Oil and you’ve got yourself a naturally refreshing sweetness paired with the perfect kick.
This recipe features local produce from VerSnyder’s Fruit, Providence Organic Farm & Shiloh’s Garden as well as locally produced oils from Grand Traverse Culinary Oils.
The only exact things about this recipe are the measurements for the brine. Everything else is up for grabs – the amount of garlic or dill, the amount of heat you want, the vegetable or vegetables you use in your pickle, and even the amount of pickle you want to make. Unused brine can be poured into a glass container and refrigerated for future use*. Simply bring back to the boil before using for your next batch.
It’s strawberry season in northern Michigan and we love this bright red beauty. You can snack on them by the quart, top them with whip cream or use them to color up a salad! Strawberries are packed with vitamins, fiber and high-levels of antioxidants and make a great addition to any meal, snack or dessert… even a cocktail!
Rhubarb grows in many farms and backyards throughout Michigan. It’s often used in pies as a tart component to an overall sweet dish, but we find that people often struggle with other ways to use it. Michelle Rodriguez shares a delicious recipe for a Rhubarb Ginger Puree to pair with grilled pork or chicken.
Blueberry Muffins with fresh blueberries from Buchan’s Blueberry Hill and a touch of lemon.