Local food has become a burgeoning industry over the last few years as more consumers begin to question where their food is coming from. While it’s true that ‘local’ was popular decades before the rapid globalization of our food system, the local food industry we see today is actually a new one with different players, complexities and market opportunities that make it unique. That is why, at least for now, there is only limited data available to help explain what’s happening.
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.
Timothy Young, founder and chef of Food for Thought in Honor, has the same responsibilities and worries as most business leaders. But when it comes to managing relationships in his organic and wild-harvested specialty food company, Young has strong feelings about the food distribution system he relies on.
The storm that tore across Leelanau and Grand Traverse counties last month uprooted trees and damaged homes. But it also beat up a lot of locally grown produce, leaving it unable to meet our “perfect produce” standards.
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…..
We form habits, and we depend on them nearly every day because they make our busy lives easier.
Now, as summer transitions into fall, we have the perfect opportunity to develop new habits that affect our health and wellbeing in positive ways. The food we eat, and therefore our health, is strongly impacted by our food purchasing habits–What better way to develop those habits than by changing the way we shop?
Taste the Local Difference® partners with Think Local First to serve Washtenaw County
Download a PDF of the full release here.
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.