Wild Food Wednesday: Morels

back-in-the-day-with-michigan-morelsMichigan is the second most agriculturally diverse state in the U.S. and that diversity doesn’t stop at the market! Our woods are alive with tasty and nutritious food if you know where to look. In our Wild Food Wednesdays we’ll tip you off to seasonal goodies that you can find around TC and give you a recipe or two so you can enjoy the meal as much as the hike to find it!

In the pantheon of wild foods in Northern Michigan, the morel certainly reigns supreme, drawing thousands into the woods & wilds to hunt for this elusive and delicious mushroom. Read on for all kinds of morel goodness including events, pics, a video, tips and a great recipe! Photo: Back in the Day in Boyne City, courtesy National Morel Mushroom Festival Read more

Twitter Tuesday: The Intentional Minimalist

One of our favorite Twitter follows is The Intentional Minimalist @intentionalmini. Food writer & recipe developer Kristin Celeste Shroeger shares her farm-to-table recipes to encourage cooking in harmony with the seasons using local and sustainable produce in Northern Michigan.

Scrumptious purple cabbage slaw with a delightful verjus poppy seed dressing. (Click for the recipe!)

Food, Drink & Blue Angels open the 2014 National Cherry Festival

The 88th annual National Cherry Festival kicks off next weekend with the Blue Angels and three food events at the Hagerty Center right on the shore of Grand Traverse Bay. Read on for all the details!

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Traverse City Farm Market Meals: Chicken, Kale & Potatoes

traverse-city-csaWe love going to the market to secure our weekly grocery list. In the past several years, Traverse City’s farmers markets have become capable of producing the vast majority of a household’s weekly food needs.

We want to share some of our favorite recipes that we make with ingredients from the farm market. In addition to what you can get at the market, some of them use sauces, oils, or spices that we keep in our pantry or grow in our own garden. Read more

Wild Food Wednesday: Common Blue Violet

Spring Speak - Violet by Ken Scott

Spring Speak … violet by Ken Scott

Michigan is the second most agriculturally diverse state in the U.S. and that diversity doesn’t stop at the market! Our woods are alive with tasty and nutritious food if you know where to look. In our Wild Food Wednesdays we’ll tip you off to seasonal goodies that you can find around TC and give you a recipe or two so you can enjoy the meal as much as the hike to find it!

We’ve been waiting impatiently for the appearance of actual spring here in Traverse City, and although winter’s grip is starting to loosen, it may be that a little poking and prodding is in order. On our spring break trip to North Carolina we got a taste of spring and violets and we couldn’t resist sharing this delicious and soon to come woodland edible with you! (and yes, we know it’s not actually Wednesday)

In many years, we will have seen Viola sororia (Common blue violet) in the woods and often in our lawns by now. Violets can be found in a variety of soil conditions, from moist and even swampy deciduous forests to drier forests (though not usually near pines). The flowers and young leaves are delicious!

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Curried Cauliflower Soup

Chef Michelle Rodriguez shared a quick and easy soup that features locally made Pressmeister Pumpkin Seed Oil and should help chase some of the never-ending winter blues away!

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Bradford Lewis shares his Bagna Càuda recipe

In conjunction with our feature on Bradford Lewis’s wine dinner at Bowers Harbor Vineyards, we asked Chef Bradford to share a recipe from the dinner. Enjoy!

Bradford-Lewis-Bagna-CaudaBagna Càuda translated from Italian means “hot bath”. Traditionally a dish from the Piedmont region in northern Italy, it usually consists of only anchovies, garlic, and butter. Used as a dip for raw or blanched vegetables, it fits in perfectly with the upcoming Bowers Harbor Vineyards winemaker’s dinner in their new tasting room. The warm toasted garlic flavor is backed up by the high quality anchovies, and the cashews coupled with butter, lend a rich but not too luxuriant feel to the dish.

The mixture is to be kept warm, but not too warm or else the copious amounts of butter will leach out. A dish to be shared and enjoyed with groups of people, or alone on a cold winter’s day, it is best accompanied by bracingly acidic whites. The typical winter’s harvest of blanched root vegetables like turnips, carrots, potatoes, and parsnips tossed with a light vinaigrette and fresh herbs elevates this informal side dish from simple, to the sublime. Read more

This Month’s Photo Contest Winner

Last Month’s Winner

amor_comida Soup

Michelle Rodriguez is on Instagram at instagram.com/amor_comida. She is one of the chefs at Black Star Farms in Suttons Bay and moved back to the Midwest from Austin, TX.  After a stint cooking at the Girl and the Goat in Chicago, she returned home to Traverse City.

Michelle’s photo was the winner in the first ever #eatdrinkTC Photo Contest, and she will receive a $50 gift certificate from Bay Town Kitchen!

She made two separate soups and you can get the recipes below – thanks Michelle and congratulations!

This Month’s Prize

This month’s prize is the Sleeping Bear Gift Basket from Traverse Gourmet. It’s one of their many all-Michigan gourmet food gift baskets and features some great TC area companies:

Click here to enter this month’s photo contest! Read more

BLTs, BOMLAs – a winter treat

BLTs are one of my favorite easy meals. We eat them for breakfast, lunch and dinner. I get almost all of the ingredients for a good BLT from my CSA and farm market in the winter, but we never get tomatoes so I am consistently one tomato short of a BLT. I’m not a fan of winter tomatoes: they’ve spent too much time traveling here and not enough time ripening with flavor.

Here’s my winter version, substituting an apple in for the tomato!

BOMLA – Bacon, Onion, Mayo, Lettuce & Apple Sandwich

  • 9 Bean Rows Brioche
  • Bacon -Farm Market or Honor Market
  • Onion -Farm Market (Sweet, thin slices)
  • Mayonnaise – Oryana
  • Lettuce -9 Bean Rows CSA
  • Apples – Farm Market (thick round slices)

Make it a Local Thanksgiving Feast

When you make it a local Thanksgiving you won’t have to skimp on anything: from turkeys to produce, craft beers and wine, Traverse City has everything Thanksgiving is made of!

Click here for our guide on making it a local Thanksgiving!