Winter has been hanging on forever. It seems like it’s January 115th, rather than more than halfway through April. Some of the plants know that springtime is almost here – there are buds, some flowers are pushing up their stalks –
We’ve just passed week 13, so here’s the CSA late summer update. We’re 75% done. The veggies are beautiful! We still see summer tomatoes, peppers, eggplant, summer squash, and corn. The melons have come and gone (this makes me happy;
During the Midwest summer, it’s generally hot and often humid. I simplify my cooking in the hot weather: big salads, piles of corn on the cob, bowls of cool fruit, grilled meats. But sometimes we’ll get a burst of cooler air,
It was Auguste Escoffier who devised the now-famous dessert, Pêche Melba, in the early 1900s. It consisted of fresh peeled peaches, slightly sugared, with raspberry purée, served over vanilla ice cream in a swan carved of ice. The dish has become a classic,
Rhubarb is a treat of the early spring, and my CSA was generous with it this year. While it’s long gone from the farm-stand, I kept a bit in my refrigerator, and produced these simple but delicious tarts.
Beginning with the first week of June, we pick up a weekly box of vegetables (and sometimes fruits) at our local farmers market. We’ve joined the CSA program from VanHoutte Farms in Armada, MI – a family farm located only 30 miles from our house.
There are actually TWO seasons for raspberry here in SE Michigan, which makes me very happy. Summer berries ripen from early July until August, and I can sometimes find a few from local farmers. Fall berries, though, are more plentiful around here.
We’ve been home from vacation for a few weeks, now. I’ve been making a LOT of bread from the wheat we brought back from Montana, including this no-knead bread. I’ve marked this particular post “Local Harvest” — while the wheat wasn’t grown in Michigan,
We were driving across I-90 in Montana – a seemingly endless road – and spotted a billboard advertising a bakery and deli. “Brownies!” we thought, and pulled off the road for a snack. The brownies were great. We found a lot more to like,
I prefer to eat local food, sourced as close to the farm as possible: I get fresher food, I help support the nearby farming community, and it tastes amazing. Sometimes, though, I make exceptions. Let me tell you about my experience with peaches.