Tastes: Local Michigan Recipes, Volume I

TA S T E S

LOCAL MICHIGAN RECIPES VOLUME 1

TA S T E S Taste the Local Difference is more than a local food marketing agency, it’s a way of living by the seasons and enjoying fresh food grown nearby. These recipes have been gathered from our partners over the years and are curated here by the season for you to enjoy.

Find more recipes and sources for your fresh, local ingredients at localdifference.org.

LOC ALDIFFERENCE.ORG

RECIPES BREAKFAST 7 Buttermilk Biscuits with Local Honey

ENTREÉS 12 Zucchini Ravioli with Red Pepper Coulis

61 Sunday Quiche

15 Honey Baked Walleye with Blueberry Salsa 16 Campfire Kohlrabi & Chicken 34 Dannee’s Baked Kohlrabi Fritters

SOUPS 8 Strawberry Gazpacho

37 Squash & Black Bean Tacos

29 Roasted Delicata Squash Soup 45 Savory Squash Soup

38 Maitake with Tarragon Beurre Blanc 53 Squash Bowl 54 Apple Bourbon Pork Shanks

46 Creamy Bean & Kale Soup

70 Morel, Arugula, & Goat Cheese Flatbread 73 Pan Seared Fish with Snap Peas & Polenta

SIDES 49 Ginger-Citrus Roasted Baby Beets

74 Lion’s Mane “Crab” Cakes

62 Asparagus Frico 65 Asparagus & Ribeye Rollatini

SWEETS 19 Lavender Honey Syrup 20 Grilled Peaches with Maple Ice Cream

SAL ADS 11 Thai Zucchini Tomato Salad 30 Koryo Carrot Salad

77 Rhubarb Custard Pie 78 Great Gramma Lula’s Easter Carrot Cake

33 Turkish Salad

DRINKS 23 Michigan Berry Sangria

50 Vegetable Carpaccio 64 Spring Green Kimchi

24 Garden Mojito

69 Beet and Arugula Salad

41 Spiced Apple Mule Mocktail 57 Mulled Cranberry Wine

RESOURCES 81 Tips for Preserving Food 83 What's in Season

E AT BY T H E S E A S O N 4 SUMMER

26 FALL

42 WINTER

58 SPRING

season TA S TE WHAT ’ S IN

SUMMER VEGETABLES Beans

Kohlrabi

Beets

Leeks

Broccoli

Onions

Cabbage

Peppers

Carrots

Potatoes

Cauliflower

Radishes

Celery

Scallions

Corn

Sprouts

Cucumbers

Summer Squash

Eggplant

Swiss Chard

Garlic Scapes

Tomatoes

Greens

Turnips

Kale

Zucchini

FRUITS

OTHER

Apricots

Eggs

Peaches

Edible Flowers

Blackberries

Herbs

Plums

Honey

Cantaloupe

Mushrooms

Raspberries Cherries Strawberries Nectarines Watermelon

LOC ALDIFFERENCE.ORG

6

BUTTERMILK BISCUITS with Local Honey OVEN TEMP: 400ªF

INGREDIENTS

2 ¼ cups all purpose flour 1 Tbsp sugar 1 Tbsp baking powder ¾ tsp baking soda ¾ tsp table salt 8 Tbsp cold butter, cubed

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CO O K T I M E : 12-1 5 M I N

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SUMMER

With Michigan’s expansive orchard economy, bees play an important role in pollinating the fruit trees of the region. Orchards filled with apples, cherries, and more, need a huge number of bees to pollinate the trees, helping to support an economy of beekeepers and keeping local honey abundant throughout the area.

It’s a beautiful connection between two realms of agriculture that support one another’s success.

¾ cup buttermilk + a little extra Plenty of local honey to drizzle on top!

DIREC TIONS

In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Use a whisk to thoroughly combine the ingredients.

Add cubed butter to the flour and use a pastry cutter to cut the butter into the flour until pieces of butter are pea sized.

Add the buttermilk and gently stir until most of the buttermilk is absorbed, then pour the dough out onto a clean surface. Form a rectangle with the dough, then using a bench scraper or spatula gently fold the rectangle in half. Using your hands, press the dough back

into the rectangle and fold it again. Fold the dough about four times, or until it just holds together.

Cut the biscuits using a biscuit cutter or a knife, being careful not to twist the cutter, and place on a baking sheet covered with parchment. Brush the top of each biscuit with buttermilk.

Bake at 400°F for 12-15 minutes. Serve warm, with a little butter and plenty of local honey!

Christna Marbury Tootsweet, Traverse City localdifference.org | 7

S TR AW B E RRY G A Z PAC H O COOK TIME: 20 MIN

INGREDIENTS

Leftover bread ends, medium to large dice (cut off crust if thick) 2 medium cucumbers, peeled and diced

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2 garlic cloves, smashed and chopped 2 Tbsp balsamic vinegar 4 Tbsp extra virgin olive oil 2 tsp salt

1 ½ pounds of strawberries, halved

As much basil as you can find

1 red bell pepper, diced

A few extra strawberries for slicing Your best olive oil for drizzling

SUMMER

Gazpacho is usually made with tomatoes, but I was inspired by a recipe from Daniel Humm of Eleven Madison Park in Massimo Bottura's cookbook, Bread is Gold. He replaced the original gazpacho recipe using over-ripe tomatoes with strawberries, and I’ve adapted my recipe from that one.

DIREC TIONS

In a large bowl, place all of your ingredients together and toss. Cover in your reusable beeswax food wrap, and leave in the fridge overnight.

Place all ingredients in a blender, and blend until smooth. I prefer a texture to my gazpacho, but you can also press through a sieve if you’d rather have a finer mouth feel.

Claire Butler Taste the Local Difference 8

Chiffonade your basil. Slice your additional strawberries.

Place your gazpacho into a chilled bowl, and garnish with a “nest” of basil, and the strawberry slices, as well as a drizzle of your favorite olive oil.

CLICK TO SEE HOW IT'S MADE

localdifference.org | 9

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T H A I Z U C C H I N I T O M AT O SALAD COOK TIME: 20 MIN

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SUMMER

DRESSING

PICKLED TOMATOES

SAL AD ASSEMBLY

1 Tbsp Thai bird or mixed variety, seeded and minced

1 cup cider vinegar

2 small green zucchini

½ cup sugar

2 small yellow zucchini

¼ water

2-3 leaves of thai basil

½ tsp sea salt

3-4 leaves of mint

1 Tbsp cider or champagne vinegar

1 pint cherry tomatoes, poked through the center with cake tester or skewer

Pickled tomatoes

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Bring vinegar and water to boil on stove top, stir in sugar and salt until dissolved. Cool to room temperature and then pour over tomatoes in a ball jar.

Cover and store in refrigerator once completely cooled and ready to use.

Cut green and yellow zucchini in half width wise, then shave thin ribbons on mandolin. Roughly tear basil and mint leaves into smaller pieces. Drizzle with dressing and top with pickled tomatoes and toasted peanuts.

1 clove garlic, thinly sliced 2 Tbsp fish sauce 1 Tbsp water

Mix in jar or whisk, set aside. Mix again before adding to salad.

Toasted peanuts for garnish

Chef Austin Fure The Marq, Marquette (out of business) localdifference.org | 11

Z U C C H I N I R AV I O L I with Red Pepper Coulis OVEN TEMP: 350ªF

COOK TIME: 10 MIN

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SUMMER

R AVIOLI

DIREC TIONS

4 zucchini

Trim the ends off of zucchini. Using a mandoline, slice zucchini lengthwise into long ribbons about 1/8 inch thick.

1 onion, diced ¼ cup olive oil 1 Tbsp minced garlic 1 tsp fresh thyme 1 cup fresh ricotta cheese or chèvre 1 tsp salt ½ tsp pepper 1 cup microgreens

In a medium stockpot, add the ribbons to boiling water for about 1 minute or until zucchini is soft and pliable. Then, strain zucchini and rinse in cool water right away. Set aside.

For the filling, sauté diced onions with olive oil until lightly browned, about 8 minutes. Add garlic, thyme, salt & pepper. Sauté a minute longer and place in a medium bowl and let cool slightly. Add ricotta or chèvre to the onion mixture and stir to combine.

RED PEPPER COULIS

For the sauce, gently heat olive oil to a small sauce pot. Add the chopped red bell peppers and tomato, saute for 10 minutes or until the peppers look soft.

3 bell peppers, roughly chopped

Add garlic, salt, and vinegar. Place ingredients in a blender and puree on high speed until smooth.

2 roma tomatoes, roughly chopped

To assemble, take two of the zucchini ribbons and lay them over each other making an X. Place a spoonful of filling in each center and fold over the zucchini making a ravioli. Lay each ravioli, same side down in a lightly oiled baking tray and drizzle a little olive oil on top, repeat until all ravioli are made. Bake at 350°F for 10 minutes.

¼ cup olive oil 1 clove garlic 1 tsp salt 1 tsp apple cider vinegar

Chef Andrew Viren Taproot Cider House, Traverse City 12

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Serve ravioli with red pepper coulis and garnish with micro greens!

localdifference.org | 13

14

HONE Y BAK ED WALLE YE WITH B LU E B E RRY SA L SA OVEN TEMP: 375ªF

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CO O K T I M E : 1 0 -1 5 M I N

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SERVES: 4

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SUMMER

BLUEBERRY SAL SA

WALLEYE

1 pint of fresh Michigan blueberries, halved

4, 8-ounce fillets of fresh Great Lakes walleye

2 Tbsp minced red onion

2 cups panko, or coarse breadcrumbs

2 Tbsp fresh lime juice

8 tsp parsley

1 Tbsp minced jalapeño

2 tsp lemon zest

1 Tbsp minced ginger

4 tsp minced garlic

2 tsp local honey

6 Tbsp softened butter

1 Tbsp fresh chopped basil

4 tablespoons local honey

1 Tbsp fresh chopped cilantro

Salt and pepper to taste

Salt and pepper to taste DIREC TIONS DIREC TIONS

Soften butter and mix in honey.

Mix together ingredients and set aside.

Combine panko, parsley, lemon zest, garlic and salt and pepper, mix in honey butter and set aside.

Place your walleye fillets on a parchment lined baking tray and sprinkle with panko mixture.

Bake at 375°F for 10-15 minutes or until panko is golden brown and walleye is cooked though Garnish with Blueberry Salsa and serve.

Paula Nelson Karl’s Cuisine, Sault Ste. Marie localdifference.org | 15

C AMPFIRE KOHLR ABI & CHICKEN FIRE COOK ING

INGREDIENTS

4-5 small-tomedium kohlrabi bulbs 1 lemon 4-5 cloves of crushed garlic 4-5 ounces butter

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C AMPFIRE SUPPLIES

COOK TIME: 3 - 4 HOURS

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SUMMER

PREP & PACK

Small cast iron pot

Quarter and peel the kohlrabi, and put the bulb back together before wrapping in heavy duty aluminum foil with the shiny side facing inward.

Waist-high shepherd’s hook

Cut up a lemon into thin slices and add to a bag, reserving 4-6 slices for your chicken.

S hook Brush for basting

Cut up ⅔ of your butter into tablespoon slices. Save 4 tablespoons for your chicken.

Butcher’s twine

Carving board

Next, prepare your chicken. Place your hands between the skin and the breast meat of the bird, and loosen until you can easily place a lemon slice, a clove of garlic and 2 tablespoons of butter in that space. Place any additional reserved lemon in the cavity with half of your fresh herbs and half a stick of butter. Truss the bird tightly using butcher’s twine, and then wrap the bird in wire in three directions (this will allow the bird to hang above your fire.)

Wire

Two bushels of campfire wood

Place all ingredients in a cooler with ice, making sure to pack the bird below any produce.

A book to read (this process can take up to three hours)

C AMPFIRE COOKING DIREC TIONS

Olive oil — 1 whole chicken

At least two sticks of butter 4 crushed garlic cloves Fresh herbs, any combo of thyme basil, rosemary, dill, chives, etc.

Thermometer Metal tongs Chef’s knife

Build a large campfire. Let your fire burn away until you have nice white embers. This will take some time, so use it to set up your shepherd’s hook for your chicken.

Make sure to place your shepherd’s hook in a space where the chicken will hang directly over your hottest coals, but not your fire. You don’t want your fire to completely burn out, so add a log every once in a while to one side to burn.

Once your fire is cooking-ready, open up your kohlrabi foil packets and add lemon slices between the quarters, as well as a garlic clove and 2 tsp olive oil to the packet, and re-seal the packets so they are completely closed

Claire Butler Taste the Local Difference 16

continued

CLICK TO SEE HOW IT'S MADE

to the outside environment. Add these to the hot coals and cover them. Let them cook, adding new hot coals, turning, and occasionally checking for doneness by grabbing the packet with tongs and poking with a fork.

For the chicken, hang from the shepherd’s hook using your S-hook and wire, turning every so often to hang on a different part of the wire to ensure an evenly cooked dinner. Add any leftover reserved butter and herbs to a small cast iron pot, and set the pot in a less hot area of your cooking fire. Occasionally, baste your chicken with the butter using a brush. Start checking for doneness (165°F) using a thermometer in at least two different places to ensure the bird is entirely cooked through after about an hour and a half.

Remove kohlrabi from the foil packets, and carve your fully cooked chicken. Add kohlrabi and carved chicken to a platter with the herbs from your basting butter, and fire-grilled kohlrabi greens.

localdifference.org | 17

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L AV E N D E R H O N E Y S Y R U P COOK TIME: 15 MIN

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SUMMER

INGREDIENTS

DIREC TIONS

2 cups cane sugar

Combine all ingredients in a small pot and bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.

1 Tbsp vanilla extract 3 Tbsp dried lavender buds 2 cracks of sea salt 1 ½ quarts (6 cups) water

Remove from heat, stir in honey. Let cool and strain.

Store in glass jars and refrigerate for up to two months.

½ cup honey

Melissa Hess Flint Crepe Company, Flint localdifference.org | 19

HONE Y GRILLED PE ACHES WITH MAPLE ICE CREAM GRILL TEMP: 400ªF

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SERVES: 8

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SUMMER

GRILLED PE ACHES

ICE CRE AM

4 Michigan peaches

4 egg yolks

4 Tbsp local honey

½ cup sugar

2 Tbsp cinnamon

1 Tbsp vanilla extract

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1½ cups heavy cream

DIREC TIONS

½ cup milk

Preheat grill to 400 degrees.

¼ cup maple syrup

Cut peaches in half and remove pit.

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Drizzle with honey and cinnamon.

DIREC TIONS

Grill peaches for 3-4 minutes on each side.

Heat cream, milk and sugar to a simmer.

Temper in egg yolks, add vanilla and maple syrup.

Let cool completely and churn in ice cream maker or place in freezer and stir every 10 minutes for a few hours.

Chef Kevin Peterson Red Brick Tap and Barrel, Alpena 20

localdifference.org | 21

22

MICHIGAN BERRY SANGRIA PREP TIME: 5 MIN

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INGREDIENTS

1 bottle cranberry or blackberry wine ½ cup white rum 2 Tbsp lime juice 3 cups assorted Michigan berries Sparkling water

SERVES: 6

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SUMMER

Combining fruity wine with an assortment of seasonal Michigan berries and a splash of lime makes for a juicy celebration of Michigan summer! Strawberries, blackberries, blueberries, and raspberries are all great options - but use what you can find at the market. Cranberry wine will create a more tart sangria while blackberry will please anyone who loves a sweet version of this classic drink!

DIREC TIONS

Combine wine, rum, lime juice, and fruit in a large pitcher. Cover and refrigerate overnight. When serving, top each glass of sangria with a splash of sparkling water.

Amanda Boboltz Thunder Bay Winery, Alpena localdifference.org | 23

GARDEN MOJITO SERVES: 1

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SUMMER

INGREDIENTS

1 oz. lilac syrup* (can be replaced later in the season with lavender syrup)

Blackberry concentrate (can be replaced with other berry concentrates)

6-8 mint leaves

Northwoods “The Kiss” Rhubarb Lavender Soda

¾ oz. lime juice

Edible flowers to garnish

A perfect cocktail for entertaining, or just for sitting in your summer garden.

2 parts Grand Traverse Distillery Silver Rum

DIREC TIONS

To make lilac syrup: make a lilac “tea” by soaking the petals in water overnight. Then use equal parts by weight sugar to lilac tea to create a simple syrup. You can substitute the lilac with lavender later in the summer.

Claire Butler Taste the Local Difference 24

For the mojito, add your mint to the lilac syrup in a shaker. Muddle the mint to release its oils, and then add rum, lime juice, and a dash blackberry concentrate for color.

Shake, and then pour over a fine mesh strainer into a chilled glass with crushed ice.

Top with Northwoods “The Kiss” Rhubarb Lavender Soda, and garnish with edible florals and mint.

CLICK TO SEE HOW IT'S MADE

localdifference.org | 25

season TA S TE WHAT ’ S IN

26

FA LL VEGETABLES Arugula

Leeks

Beets

Onions

Broccoli

Parsnips

Brussels Sprouts

Peas

Cabbage

Peppers

Carrots

Potatoes

Cauliflower

Pumpkins

Celery

Radishes

Eggplant

Rutabaga

Garlic

Scallions

Greens

Spinach

Kale

Sprouts

Kohlrabi

Sweet Potatoes

Lettuce

Turnips

FRUITS

OTHER

Apples

Eggs

Grapes

Herbs

Cantaloupe

Honey

Pears

Mushrooms

Cranberries Watermelon

LOC ALDIFFERENCE.ORG localdifference.org | 27

28

ROA STED D E L I C ATA S Q U A S H S O U P with Walnut & Pumpkin Seed Dukkah OVEN TEMP: 400ªF

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YIELDS: 2 QUARTS

FA LL

DUKK AH

INGREDIENTS

2 lbs delicata squash

1 quart vegetable stock

2 Tbsp Fustini’s Gremolata Olive Oil

Salt, chili powder, and Fustini’s Sherry Vinegar to taste

7 oz valencia onion, roughly chopped

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2/3 oz garlic, roughly chopped

½ cup walnuts ½ cup pumpkin seeds

2 tsp whole cumin seeds 2 tsp chili powder

2 Tbsp sesame seeds

1 tsp ground cinnamon

2 Tbsp whole coriander seeds

1 tsp salt

DIREC TIONS

Preheat oven to 400°F. Place whole squash on a parchment lined sheet tray, and pierce several holes in each squash with a small knife. Place the squash in the oven and roast for 30-45 minutes until very tender. Remove from oven and let cool slightly.

While squash is cooling, make the Dukkah.

Reduce oven heat to 300°F, and line two sheet trays with parchment paper. Place walnuts on one tray and pumpkin seeds on the other and put them both into the oven. Toast until very fragrant and just beginning to brown, about 5-10 minutes (note: pumpkin seeds will typically be finished before walnuts). Place sesame, coriander, and cumin seeds in a dry skillet over medium low heat and toast until very fragrant and slightly darker, about 5 minutes, frequently stirring. When everything is toasted, place all ingredients including chili powder, cinnamon, and salt in the bowl of a food processor. Pulse until well ground, but do

not let it go to a powder. Pour Dukkah into a small bowl and set aside.

Once squash is cool enough to handle, cut in half and scoop out and discard all the seeds with a spoon. Next, use the spoon to scoop out all of the flesh into a bowl and set aside.

Heat Gremolata olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until tender and slightly browned. Add squash and stock and bring to a boil. Allow to simmer for 20-30 minutes, then puree in batches with a blender. Pass through a fine strainer if desired.

Taste soup and adjust seasoning with a little salt, chili powder, and Sherry vinegar if necessary.

Ladle soup into bowls, top each bowl with a sprinkle of dukkah, and enjoy!

Chef Sam Brickman Fustini’s Fresh Take, Traverse City (out of business) localdifference.org | 29

KO RYO C A RROT S A L A D COOK TIME: 15 MIN

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FA LL

This Central-Asian version is another favorite variation of kimchi. In the mid-20th century, there were a significant number of Koreans living in Russia, and Josef Stalin deported approximately 500,000 Central Asia. Now known as “Koryo-Saram,” Koreans in Central Asia make their own version of kimchi, making the most of the local produce and ingredients. I love the resilience of Koryo Saram and this dish. This marriage of tradition and local ingredients is at the heart of the food at Miss Kim. The original recipe is from Caroline Eden and Eleanor Ford’s wonderful book Samarkand, but we add beets and carrot-top greens to ours to use even more local ingredients.

INGREDIENTS

¾ lbs carrots

3 Tbsp rice vinegar

¼ lbs beets

2 tsp sugar

Wash, peel, and julienne carrots and beets. Toss in the kosher salt and set aside for an hour.

½ tsp kosher salt

1 garlic clove, finely minced

Toast the sesame, perilla, coriander, and cumin seeds in a dry pan until fragrant.

½ tsp perilla seeds

1-2 thai chiles, seeded and finely chopped

1 tsp coriander seeds

2 Tbsp canola oil

Make the dressing by whisking the vinegar, sugar, garlic, chiles, and oil together with spices.

½ tsp cumin seeds

4 oz. carrot top greens

½ tsp sesame seeds

Chef Ji Hye Kim Miss Kim, Ann Arbor 30

DIREC TIONS

Dress the carrots and beets with the dressing, let sit for another hour. Garnish with carrot-top greens to serve.

localdifference.org | 31

TURKISH SALAD OVEN TEMP: 400ªF

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FA LL

FALL / WINTER SAL AD VER SION

SPRING / SUMMER SAL AD VER SION

VEGETABLES: Tender winter greens (kale, arugula or mizuna), brussels sprouts, celeriac, turnips, parsnips, butternut squash and carrots.

VEGETABLES: Tender summer greens (pea shoots, spinach or arugula), asparagus, carrots, peas, radishes, tomatoes, cucumber, green beans and cauliflower.

Wash and peel winter root vegetables and squash. Cut into bite size pieces and roast at 400°F with olive oil and a little salt, till softened and golden. Cool all vegetables before putting the salad together.

Clean and/or peel spring and summer vegetables and cut into bite sized pieces.

For some of the vegetables you might want to quickly blanch in salted water, like asparagus, peas, or green beans.

GARLIC VINAIGRETTE

BROWN BUT TER

2 cloves of garlic, grated on a microplane

¼ pound (1 stick) unsalted butter

1 Tbsp dijon mustard

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½ cup lemon juice or white wine vinegar

Directions: Place butter in a small pot on a mediumlow burner. Once the butter has melted and a foam has risen to the top, take a small whisk and stir frequently to slowly caramelize the butter solids. The butter is done when it is golden and smells nutty. Transfer the butter and caramelized solids to a bowl to stop the cooking. Store leftover brown butter in the fridge.

½ tsp fine salt 2 cups extra virgin olive oil or oil of your choice — Directions: Place the first 4 ingredients in a blender and puree till smooth.

Turn the blender on low and stream in the oil to emulsify.

For Serving Places salad veggies on plate and top with greek yogurt, brown butter, garlic vinaigrette, dried chile and fresh dill.

Chef Matt Overdevest Steadfast Supper Club, Grand Rapids localdifference.org | 33

Dannette Hoffman’s

KOHLR ABI OVEN TEMP: 350ªF

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COOK TIME: 20 MIN

INGREDIENTS

CORNFL AKE CRUST

2 bulbs kohlrabi, medium grate (about 3 cups)

2 cups cornflake cereal, roughly crushed

1 ½ cups carrot or sweet potato, grated

FRITTERS

1 cup flour 1 egg, beaten

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FA LL

This baked kohlrabi fritter can be served over greens with your favorite vinaigrette or used as a patty for a veggie sandwich. It’s very versatile and tastes great at any temperature.

2 eggs. Use one in the mixture and one in the egg wash later 2 Tbsp flour Salt, cayenne to taste

DIREC TIONS

Remove kohlrabi leaves and peel the bulb.

Grate the bulb and the sweet potato. This should render about 5 cups of vegetable matter. Combine these and dry them by pressing through cheesecloth or your desired method to extract extra moisture.

To get a good result with the cake, you need a good bind with the egg and flour. Beat one egg and add salt and cayenne. Add grated vegetables and toss together.

Scoop out ½ cup of the mixture and form into balls. Press lightly to form a patty. Place these on a cookie sheet and chill for a few minutes to help them set.

Danette Hoffman Iron Works Cafe, Manistee (out of business) 34

Beat the second egg in a separate dish.

Assemble your corn flake crust ingredients in three separate dishes of flour, egg, and cornflakes. Roll patties lightly in flour, dip in egg, and finally in the cornflakes. This will give the patty a crisp exterior when baked. Repeat until they are all “breaded” with the cornflakes.

Bake at 350ºF for 20 min on a greased cookie sheet. You may turn them at the halfway point to crisp each side equally.

If you want them super crisp, use olive oil spritzer on each side of patty before baking.

TIP: HOW TO PEEL KOHLRABI

localdifference.org | 35

36

SQUA SH & BL ACK BE AN TA C O S OVEN TEMP: 400ªF

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COOK TIME: 20 MIN

INGREDIENTS

Chicken or vegetable stock

Olive oil

Feta or a shredded, salty, Mexican cheese

⅛ tsp thyme ⅛ tsp cayenne (or to taste) ⅛ Tbsp ground pepper ¼ tsp salt

FA LL

C ABBAGE SL AW

Roasted squash, any kind 1 tsp cumin

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2 lbs green cabbage, very thinly shredded ⅛ tsp red pepper flakes

Corn tortillas

1 clove minced garlic

1 can of black beans

Salt to taste

2-3 cloves of garlic

¼ cup fresh squeezed lime juice

Neutral oil

1 clove garlic, minced

¼ cup neutral oil ¼-½ bunch cilantro, chopped ¼ cup green onions, sliced

DIREC TIONS

Slice squash in half, scoop out seeds, and coat with olive oil. In a baking dish, put a little more olive oil. Roast at 400°F until soft.

from heat and add cumin, thyme, cayenne, pepper, and salt. Stir and immediately add the squash with a little stock. Return to heat.

For the cabbage slaw, place shredded cabbage in a large bowl. In a small jar, place red pepper flakes, garlic, lime juice and oil.

Screw on lid and shake vigorously. Pour at least half over the cabbage. Mix the dressing with your hands (wear gloves if you wish), really squeezing the cabbage until it softens. This step is especially helpful if you are not mak­ing the slaw ahead. Add the cilantro and green onions and stir briefly just to mix, add the rest of the dressing, and set aside.

Stir, mashing the squash and adding stock as needed to create smooth, but not watery, squash puree. It should be roughly the consistency of a thick hummus. Set aside.

When the squash is roasted, scoop into a bowl and set aside.

In a medium pot, heat a tablespoon of butter or oil. Add garlic. As soon as it is golden, remove

Sarah Monte Marquette Food Co-op, Marquette

Drain and rinse canned black beans. Heat a pan with a little neutral oil. Add garlic, cook until just starting to turn golden and add black beans. Stir, mashing a little if you want. Done when warmed through.

Spread squash mixture on warm or fried tortilla. Then place a dollop of black beans, a large spoonful of cabbage slaw, and a sprinkling of feta cheese. Top with hot sauce if desired.

localdifference.org | 37

W I L D F O R A G E D M A I TA K E with Tarragon Beurre Blanc COOK TIME: 20 MIN

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FA LL

INGREDIENTS

1 lb maitake mushrooms

⅓ cup finely chopped shallot

1 tsp dried tarragon

⅔ cup heavy cream

4 sticks unsalted butter, cut into tablespoon-size pieces and chilled

½ cup dry white wine

½ tsp salt

2 Tbsp additional butter

½ cup white-wine vinegar

¼ tsp white pepper, or to taste

½ lb pappardelle or other desired pasta

DIREC TIONS

First, add 2 tbsp of butter to sauté pan and turn heat on to high. As soon as butter starts to brown, add maitake and sauté until golden brown. Remove from pan, and set aside.

before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.

Start boiling a pot of water for pasta using 4 quarts water and a pinch of salt.

Remove from heat, then season to taste with salt and pepper and pour sauce through a chinois to remove shallots.

Simmer wine, vinegar, and shallot in a medium saucepan over medium heat until liquid is syrupy and reduced to around ½ cup, about 8 minutes. Add cream, salt, tarragon and white pepper and simmer 1 minute.

Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces

Samuel Boyce & Andrew Sereno Fresh Forage, Ann Arbor 38

When pasta is cooked, add sautéed maitake and pour beurre blanc over both the pasta and mushrooms. Serve immediately, and enjoy!

May be garnished lightly with lemon zest, or finely minced chives.

localdifference.org | 39

40

SPICED APPLE MULE M O C K TA I L

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SERVES: 1

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FA LL

INGREDIENTS

DIREC TIONS

4 ½ (3 full shots) oz sparkling water

Mix all ingredients and serve over ice.

Garnish with orange slice.

1 oz spiced apple shrub, from Civil Ferments (or similar) 1 oz orange juice 1 oz ginger beer Splash of Angostura Aromatic Bitters

Bradley Fierro & Elise Thorp Civil Ferments, Williamston localdifference.org | 41

season TA S TE WHAT ’ S IN

42

WINTER VEGETABLES Beets Brussels Sprouts Cabbage Carrots Celery Garlic Greens Kale Lettuce Onions Potatoes Radishes Rutabaga Sprouts Sweet Potatoes Swiss Chard Turnips Winter Squash FRUITS Apples Pears OTHER Eggs Honey Herbs Maple Syrup Mushrooms LOCALDIFFERENCE.ORG

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44

S AVO RY S Q UA S H S O U P OVEN TEMP: 350ªF

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COOK TIME: 45 MIN

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WINTER

INGREDIENTS

DIREC TIONS

1 medium butternut squash (or 2 delicata), halved and seeds removed

Preheat the oven to 350 degrees. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes. Let the squash cool, then scoop the flesh into a small bowl and discard the skin.

2 Tbsp olive oil 1 shallot, finely chopped 1 clove garlic, pressed or minced 1 cup pumpkin purée, fresh or canned 1 tsp salt 1 tsp ground cumin ½ tsp dried oregano 1 tsp ancho chile powder 1 tsp ground cumin ½ tsp dried oregano

In a medium pot, warm the oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the garlic, squash, pumpkin, salt, chile powder, cumin, oregano, coriander and cloves. Cook for 2 to 3 minutes.

Pour in the vegetable broth or water and lemon juice. Bring to a simmer over medium-high heat and cook for about 10 minutes, or until the squash is completely softened.

Using an immersion blender, blend the soup until smooth, about 1 minute.

Taste the soup and add more salt as needed, around ½ teaspoon for vegetable broth or 1 teaspoon if you used water.

¼ tsp ground coriander pinch of ground cloves 3 cups vegetable broth or water Juice from ½ lemon

Erin Caudell The Local Grocer, Flint localdifference.org | 45

CREAMY BEAN AND K ALE SOUP CO O K T I M E : 6 0 -7 5 M I N

WINTER

INGREDIENTS

DIREC TIONS

7 red potatoes, chopped into 1” pieces & boiled to al dente

Pre-boil potatoes and pre-cook beans (or used canned beans in a pinch)

7 cups chicken stock

Add olive oil to the pot and saute the garlic & onion until soft - a little color is fine, but no need to caramelize. Add chicken stock, potatoes and dry seasonings and bring to a simmer.

½ Tbsp thyme ¾ tsp rosemary 1 bay leaf ¾ tsp salt ¾ tsp pepper 1 large yellow onion, small dice 4-6 cloves minced garlic 1 Tbsp olive oil 3 cups cooked cannellini beans 1 cup frozen green beans (from summer, chopped) 1 cup frozen kale (from summer, chopped)

Amy Heikkinen Cafe Rosetta, Calumet 46

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Purée half the cannellini beans and then add both the pure and whole beans to the pot.

Finally, add frozen green beans and kale. Let simmer for an hour at 165°F and you are ready to serve!

localdifference.org | 47

48

GINGER- CITRUS ROA STED BABY BEETS OVEN TEMP: 375ªF

/

COOK TIME: 30 -50 MIN

/

FA LL

INGREDIENTS

BEET BR AISE

GINGER-MISO SAUCE:

2 lbs baby golden and/or red beets

2 juicy oranges

⅛ cup lemon juice + 1 tsp lemon peel

1 Tbsp honey

1 Tbsp freshly grated ginger

1 tsp salt

1 large head fennel Small bunch cilantro (leaves picked) 1 Tbsp toasted sesame seeds

2 Tbsp mirin (a Japanese rice wine) 2 Tbsp soy sauce 2 sprigs fresh thyme 1 ½ inch ginger root, peeled and sliced thinly 3 cloves garlic, smashed slightly

1 clove of garlic, minced 2 Tbsp yellow miso paste 2 Tbsp tahini

2 tsp soy sauce

1 ½ Tbsp toasted sesame oil 2 Tbsp water (or more, to thin to a consistency of a thick dressing)

DIREC TIONS

Preheat oven to 375°F. Select and wash a 2 pound mixture of baby golden and/or red beets. Remove tops and reserve for another use.

Place beets in a roasting pan with juice from the oranges and all the other braise ingredients. The liquid should cover all but the top 1/3 of the beets so choose a roasting pan small enough to allow this. Cover the pan with foil and roast beets for 30-50 minutes checking for tenderness with a fork. Once tender remove from oven. Allow to cool until you can handle the beets and use your hands or a kitchen rag to rub off the beet skin.

Make sauce while the beets cook: place ginger-miso sauce ingredients in a blender or blend with an immersion wand. Add the soy

sauce one teaspoon at a time depending on how salty it is you may want to add more or less.

Once beets and sauce are complete, core the head of fennel and cut into thick wedges.

Heat a 10 inch cast iron pan to medium high with 2 tablespoons grapeseed oil. Once hot, add fennel, sprinkle with salt and cook without moving until caramelized on one side.

Add peeled beets to the pan and allow the pan to return to a medium high temperature.

Allow beet to begin to blister slightly, then add the ginger miso sauce to the pan. Toss all the ingredients in the sauce and allow it to cook on high heat until it becomes aromatic and slightly thickened (1-3 minutes). Remove the pan from the flame. Crack black pepper over the beets and fennel.

Chef Alison Heeres Coriander Farm and Kitchen, Detroit localdifference.org | 49

V E G E TA B L E C A R PA C C I O V E G E TA R I A N & G L U T E N - F R E E

WINTER

SAL AD

DIREC TIONS

1 radish, thinly sliced

To puff rice, fill medium pot ⅓ full with oil.

Heat on medium heat until oil reaches 425°F.

1 beet, thinly sliced 1 apple, thinly sliced 1 turnip, thinly sliced 2 Tbsp leeks, thinly sliced Microgreens 1 cup dry wild rice 1 quart canola oil

CAUTION: Oil will be hot! Add rice to oil, rice will instantly puff, remove rice quickly with strainer. Transfer to paper towel lined plate and season with salt. (You can store any extra cooled rice in airtight container up to one week.)

To make vinaigrette, combine oil, vinegar, maple syrup, herbs, shallots in small bowl and whisk to combine.

VINAIGRET TE

To assemble salad, shingle thinly sliced vegetables and apple on plate. Distribute leeks over sliced veggies. Season with salt and pepper.

½ cup extra virgin olive oil

Ladle dressing over top of veggies.

½ cup sherry vinegar

Finish with a sprinkling of puffed rice and a handful of microgreens.

½ cup maple syrup 1 tsp fresh thyme 1 tsp fresh sage, chiffonade 1 tsp fresh rosemary, chopped 1 Tbsp shallot, minced

Chef Anthony Maiale Red Haven Farm to Table, Lansing 50

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localdifference.org | 51

52

SQUA SH BOWL OVEN TEMP: 400ªF

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T O TA L T I M E : 4 5 - 6 0 M I N

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SERVES: 4

/

WINTER

INGREDIENTS

DIREC TIONS

2 acorn squash

Preheat oven to 400°F.

3 Tbsp olive oil

Cut acorn squash in half and scoop out strings and seeds. Place halved squash cut side down on a baking sheet, add ½ inch of water to the baking pan. Bake for 20-30 minutes or until the squash is tender.

1 large onion, diced 1 medium sized apple, diced 2 cloves garlic, minced 2 cups fresh kale, chopped 1 Tbsp fresh rosemary, chopped 2 tsp fresh thyme, chopped 1 tsp Himalayan sea salt ½ tsp black pepper 1 lb ground pork 1 Tbsp Himalayan sea salt 1 Tbsp garlic powder 2 Tbsp Italian seasoning 3 Tbsp maple syrup ½ cup shredded or cubed medium white cheddar cheese (optional)

While squash is baking, caramelize onions over medium-low heat by adding 3 Tbsp olive oil and onion to a frying pan. Stir every 5 minutes to prevent burning. After 15-20 minutes or when the onions start to brown, add apples.

Cook another 5 minutes. Add kale, garlic, rosemary, thyme, 1 tsp Himalayan sea salt & ½ tsp black pepper and cook another 5 minutes.

In a separate pan, cook ground pork in a pan over medium heat. Once pork is fully cooked, add 1 Tbsp Himalayan sea salt, 1 Tbsp garlic powder & 2 Tbsp Italian seasoning.

Mix the onion mixture with seasoned ground pork and set aside until squash is cooked.

Scoop squash out of the skin into a bowl and stir in 3 Tbsp maple syrup.

To serve: Scoop squash into a bowl and top with the sausage and caramelized apple mixture. Top with a pinch or two of cheese if desired.

Emily Eckhart & Christy Stempky Nourish, Cheboygan localdifference.org | 53

APPLE BOURBON PORK SHANKS OVEN TEMP: 350ÂŞF

SERVES: 12

/

WINTER

INGREDIENTS

DIREC TIONS

12 lbs pork shanks

Rub the shanks with olive oil, salt and pepper.

Sear at 450 degrees for 15 minutes.

4 cups apple cider 1 cup Traverse City Whiskey Co. Bourbon 1 carrot, diced 1 onion, diced 2 cups gala apple, peeled/diced 2 Tbsp minced garlic 8 cups chicken stock 6 sprigs fresh sage 6 sprigs fresh thyme 3 Tbsp maple syrup Salt and pepper, to taste

Executive Chef Ben Hoxie amical, Traverse City 54

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Sweat the onion, carrot, apple & garlic in a little olive oil or leftover pork fat for 10 minutes.

Add the bourbon and reduce by half.

Add the apple cider and simmer for 5 minutes, then add all other ingredients except the maple syrup.

Place shanks in a roasting pan and pour liquid over them. Place in 350 degree oven for 2 hours or until tender. Allow to cool overnight in braising liquid.

The following day, remove meat from braising liquid, heat the liquid, and puree with an immersion blender. Add maple syrup. Check sauce consistency and seasoning. Simmer to reduce if needed.

localdifference.org | 55

56

MULLED CR ANBERRY WINE SERVES: 4

/

WINTER

INGREDIENTS

DIREC TIONS

1 bottle of cranberry wine

Combine all spices into coffee filter and tie with a string.

12 ounces water ½ cup sugar ½ tsp cinnamon ¼ tsp ground clove A couple of sprinkles of ground nutmeg

Place water and wine in a crockpot or saucepan.

Stir until sugar is dissolved.

Place coffee filter into liquid. Heat wine, but do not boil.

When warm, serve and enjoy!

Amanda Boboltz Thunder Bay Winery, Alpena localdifference.org | 57

season TA S TE WHAT ’ S IN

58

SPRING VEGETABLES Arugula Asian Greens Asparagus Garlic Greens Lettuce Leeks Parsnips Peas Radishes Rhubarb Scallions Spinach Sprouts Turnips FRUITS Apples Pears OTHER Eggs Herbs Maple Syrup Mushrooms LOCALDIFFERENCE.ORG localdifference.org | 59

60

S U N D AY Q U I C H E OVEN TEMP: 350ªF

/

COOK TIME: 30 - 4 0 MIN

/

SPRING

INGREDIENTS

DIREC TIONS

1 Tbsp olive oil

Preheat your oven to 350° F.

1 cup mushrooms, sliced

Add the olive oil and a pinch of salt to a pan and sauté the mushrooms for 5–6 minutes. Set aside.

4 eggs ¼ tsp thyme 1 cup half & half 1 9” pie crust, par baked ½ cup asparagus, trimmed and sliced ½ cup shredded cheese of choice - muenster, swiss, gouda, goat cheese or even a combination

In a separate bowl, crack the eggs and whisk with thyme and a pinch of salt and pepper. Add half & half to the eggs and stir.

Pour the egg mixture into your pie crust, then evenly distribute your mushrooms, sliced asparagus and cheese of choice.

Carefully place in your oven and bake for 30–40 minutes. Checking regularly in the final 10–15 minutes of cooking. You want the eggs to set, but to still jiggle just a little in the center.

Salt and pepper

Chef Tammy Nelson Kushman The Serving Spoon, Menominee localdifference.org | 61

A S PA R AG US F R I CO OVEN TEMP: 375ªF

/

COOK TIME: 4 -5 MIN

/

Y I E L D : 8 FRICOS

/

SPRING

8 thick asparagus stalks

A frico is essentially a cheese crisp, and the addition of asparagus feels natural. To keep your garnish from becoming soggy, make sure to draw moisture out of your

4-5 oz Parmesan cheese

asparagus by pressing between paper towels, and seasoning appropriately with salt.

INGREDIENTS

Salt and pepper

DIREC TIONS

Preheat the oven to 375°F. Trim the asparagus ends, and, using a peeler, create ‘ribbons’ from the asparagus stalks.

Place the asparagus ‘ribbons’ between two sheets of paper towel and press to draw out any moisture.

Season the asparagus, and set aside.

Shave a light layer of Parmesan cheese into a 3” round circle on a parchment lined metal sheet pan.

Make a lattice with the asparagus ribbons on top: place three ribbons vertically, making

Claire Butler Taste the Local Difference 62

sure there is a gap to ensure a crispy final product. Then, by raising either the two outer or middle ribbons and inserting three horizontal ribbons, create a lattice, much like you would with a pie.

Top your lattice with another light layer of shaved Parmesan.

Bake in the oven for approximately 4-5 minutes, checking often for a deep golden color, without burning.

Remove from the oven, and lay flat on another piece of paper towel until room temperature.

Your frico will become more crisp as it sits.

CLICK TO SEE HOW IT'S MADE localdifference.org | 63

WATCH HOW TO ASSEMBLE

64

A S PA R AG US & R I B E Y E R O L L AT I N I GRILL TIME: 2- 4 MIN

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SERVES: 12 AS AN APPETIZER

INGREDIENTS

3 ribeye or similar quality steaks (around 4 lbs total)

/

SPRING

This is a perfect spring appetizer when Michigan asparagus is fresh and tender!

18 stalks of asparagus Minced garlic Salt Pepper Small shish kabob skewers

DIREC TIONS

Cut each steak in half lengthwise and trim the fat from each piece (cutting off the connective tissue makes flattening the steaks much easier). Season the top of each piece with ½ teaspoon salt, ¼ tsp of pepper, and ½ tsp minced garlic.

Roll from one end to the other as tightly as possible. Steak will overlap itself several times, which helps hold everything together.

Use a meat tenderizer to gently pound and flatten steaks until less than ¼ inch thick. Be careful not to pound too thin, or wrapping becomes difficult as steak will fall apart. Each piece of steak should end up about 2-3 inches wide and 6 to 8 inches long.

Grill on extremely hot grill for 1-2 minutes per side keeping an eye not to burn the beef. High heat is essential as it provides a fantastic flavor on the beef, and cooks the asparagus just enough that it still retains its crunch!

After pounding each steak flat, flip steak over and place 3 spears of trimmed asparagus such that each end sticks out either side of the steak by 2 inches.

Secure with small shish kabob skewers going through the rollatini.

Allow to cool for 1-2 minutes, then carefully slice on a bias each piece in two.

Serve with the steak side down on a platter with asparagus tips facing upward.

Samuel Boyce and Andrew Sereno Fresh Forage, Ann Arbor localdifference.org | 65

SPRING GREEN KIMCHI COOK TIME: 10 MIN

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SPRING

Most people familiar with kimchi know it as a long-fermented, funky napa cabbage with almost bubbly effervescence. But kimchi is much broader than that.

I love long-fermented napa cabbage kimchi in the winter, but when spring comes, I start longing for fresh and sprouty greens. In spring, I enjoy making gutjuri, a sort of fresher, quicker, not-so-fermented version of kimchi. My favorites are cilantro and watercress, but it works wonderfully with arugula, mustard greens, or young lettuce.

VEGETABLE PREP

KIMCHI PA STE PREP

DIREC TIONS

1 bunch cilantro, watercress, arugula or any young spring greens or herbs

2 tsp Korean chili flakes

Clean the greens. Cut into 2-inch pieces as needed. Spin dry the greens.

1 head scallions, cut into 1-inch pieces

Âź Tbsp granulated cane sugar

1 red pepper, like fresno

1 tsp scallions, chopped

2 tsp Korean salted shrimp

1 tsp garlic, finely minced 1 tsp sesame oil 1 tsp sesame seeds

Wash scallions and cut into 1-inch pieces.

Cut the red pepper the long way, seed it, and julienne into thin pieces, about 1 inch long.

Finely mince salted shrimp, then mix all ingredients for the kimchi paste.

Dress the greens, 1-inch scallions, and the red chilis with the kimchi paste.

Serve immediately.

Chef Ji Hye Kim Miss Kim, Ann Arbor 66

localdifference.org | 67

68

BEET & ARUGULA SALAD OVEN TEMP: 350ªF

/

SERVES: 8

PICKLED CHERRIES

INGREDIENTS

1 lb Michigan dried cherries, pickled

5 lb beets (mix golden and red)

1½ red wine vinegar

¾ lb arugula (8 cups)

2 oranges, zested and juiced ½ cup sugar

SPRING

½ cup hazelnuts, roasted and chopped

1 cinnamon stick

1 cup goat cheese or crème fraîche

½ tsp whole black peppercorn

1 cup olive oil

½ tsp coriander

/

Salt Red wine vinegar

DIREC TIONS

Pickle the dried cherries (1-3 days before): Combine all ingredients in a saucepan, except cherries and sugar, and bring to a simmer.

Whisk in sugar until dissolved. Place cherries in a large jar or bowl and pour pickling liquid through a fine, wire-mesh strainer over them.

Cover and refrigerate overnight.

The next day, preheat oven to 350 degrees.

Peel beets and coat in olive oil, salt and pepper (to taste), and add a few dashes of red wine vinegar.

Cool beets and cut to desired thickness.

Make dressing. Combine ⅓ cup pickled cherry liquid with 1 cup olive oil. Whisk until emulsified.

Combine cooled beets with cherries, arugula, and goat cheese. Toss with a small amount of dressing (enough to evenly coat).

Plate and serve topped with a sprinkle of chopped hazelnuts.

Cover beets in foil and roast on a cooking sheet for 3 hours.

Chef Adam DeManaco HomeGrown Brewing Company, Oxford localdifference.org | 69

MOREL , ARUGULA, & G O AT C H E E S E F L AT B R E A D OVEN TEMP: 400ªF

CO O K T I M E : 8 -1 0 M I N

INGREDIENTS

DIREC TIONS

1 10 inch homemade flatbread or naan

Preheat oven to 400°F.

1 cup packed arugula ½ cup crumbled goat cheese ¼ lb freshly picked morels, soaked and sliced ¼ cup thinly sliced Spanish onions 1 tbsp garlic, minced 2 tbsp butter 4 tbsp balsamic vinegar 2 tbsp local honey Salt and Pepper to taste

Chef Ryan Barnard Court Yard Restaurant, Alpena 70

/

/

SPRING

In a medium sauté pan, cook the onions in the butter over medium heat until they begin to caramelize. Add garlic and mushrooms. Cook for a few more minutes until the garlic has softened and the mushrooms are cooked.

Season to taste. Remove from heat to cool. In a small pan, reduce the balsamic by half.

Remove from the heat and whisk in the honey.

Arrange the arugula over the flatbread in a thin layer. Top with the mushroom mixture and the goat cheese. Bake for 8-10 minutes until the flatbread has browned on the edges and the cheese is melted.

Cut into wedges and drizzle with the honeybalsamic mixture.

localdifference.org | 71

72

PA N S E A R E D FI S H with snap peas, soft polenta, and sweet & sour rhubarb sauce OVEN TEMP: 400ªF

SNAP PE A S

2 cups snap peas — Bring a large pot of heavily salted water to a boil, add snap peas and blanch for one minute. Immediately transfer to a bowl of ice water. Once cool, drain water and reserve peas.

SOF T POLENTA 1 ½ cups polenta 3 cups water 3 cups whole milk 1 ¼ cups parmesan cheese, grated 1 tsp salt 1 tsp pepper 2 oz butter — In a heavy bottomed pot, combine water, milk, salt, and pepper, and bring to a boil. While constantly whisking, slowly add polenta.

Cook over medium heat stirring frequently until the polenta is thick and creamy.

Keep warm until ready to serve or cool and reheat with a little milk.

Head Chef Cory Nelson Food Dance, Kalamazoo

/

SPRING

SWEET & SOUR RHUBARB SAUCE

2 Tbsp olive oil ½ cup yellow onion, diced 1 tsp fresh garlic ¼ tsp cinnamon, ground ¼ tsp allspice, ground ¼ tsp coriander, ground 2 cups rhubarb diced, reddest stalks possible* 1/3 cup brown sugar 1/3 cup cider vinegar 2 Tbsp soy sauce *Using the brightest red rhubarb you can find helps with the final color of the sauce — In a small saucepan, heat 2 Tbsp oil, then add onion and sweat until translucent, about 2 minutes. Add garlic and spices and cook briefly, about 30 seconds.

Add rhubarb and remaining ingredients. Cook over low heat until rhubarb is completely tender and falling apart.

Blend until completely smooth with an immersion blender, blender, or food processor.

SE ARING THE FISH

Flaky, white fish such as halibut or whitefish — ​Heat oven to 400°F. Dab fish filet with paper towel until dry and lightly sprinkle with salt.

Heat a small amount of clarified butter or oil in a small sauté pan until very hot and smoking. Add the fish filet flesh side down and sear until golden brown. Flip fish and place the pan in the oven. Cook until fish is firm to the touch and just cooked through, about 5 minutes.

For the Plating Warm snap peas in 1 Tbsp butter with a pinch of salt.

In the center of the plate, spoon about ½ cup polenta. On top of polenta, place snap peas, followed by the halibut skinside down.

On either side of the fish garnish the plate with dots of rhubarb sauce, or a swoosh.

localdifference.org | 73

LION’S MANE “CRAB” CAKES OVEN TEMP: 350ªF

INGREDIENTS

1 tsp smoked paprika

2 Tbsp extra virgin olive oil

lemon juice from ¼ lemon

2 cloves garlic

3-4 Tbsp coconut oil (or alternative) for frying the cakes

1 tsp soy sauce (or liquid amino acids) 1 cup bread crumbs ¼ cup diced onion 1 egg (you can make this vegan by replacing this with a flaxseed "egg") Splash of white or red wine vinegar

Salt and pepper to taste

AIOLI TOPPING

½ cup mayonnaise 1-2 cloves of garlic, pressed 2 Tbsp olive oil 1/2 tsp salt 1 Tbsp fresh lemon juice

2-3 Tbsp freshly chopped parsley

Kelly Doyle & Patrick Scharinger Daybreak Dreamfarm, East Jordan 74

SPRING

DIREC TIONS

8 oz. lion’s mane mushrooms

2 Tbsp Greek yogurt (mayonnaise or veganaise can be used as a substitute)

/

Dice or tear lion’s mane mushroom into small pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 minutes. Turn halfway through. The mushroom will shrink substantially as the water cooks out. (Note: to reduce time, you can sauté on the stovetop at medium-high heat until crispy.)

When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks.

In a separate bowl, mix together the egg, soy sauce, Greek yogurt/mayo, lemon, chopped parsley, salt, and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions, and pulsed mushroom mixture.

Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes.

Form into cakes with your hands.

Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.

Finish with a touch of sea salt. Serve on top of a bed of seasonal greens.

QUICK AIOLI TOPPING

Mash garlic and ¼ teaspoon salt in a small bowl until a paste forms. Whisk in mayonnaise, oil, and lemon juice. Season with salt and pepper.

This can be made a day in advance.

localdifference.org | 75

76

R H U B A R B C U S TA R D P I E OVEN TEMP: 350ªF

/

COOK TIME: 1 HR

/

SPRING

INGREDIENTS

DIREC TIONS

1 ¼ cups sugar

Roll out dough into a 9" pie plate

¼ cup flour

Stir dry ingredients together. Add eggs and vanilla, mix to incorporate. Add rhubarb and stir to combine. Pour mixture into the pie shell.

¼ tsp nutmeg pinch of salt 3 eggs ½ tsp vanilla extract 4 cups of chopped rhubarb, cut into 1" pieces Enough pie dough for a double crust (2, 8 oz. portions – available at Eat!)

Roll out dough for a top crust. To make a lattice crust, roll out pie dough and cut into 8-10 strips, approximately 1” wide. Place 3-4 strips lengthwise across the top of the pie.

Weave the remaining strips width-wise across the pie. Crimp the edges. Bake at 350°F for approximately one hour.

Let cool and enjoy!

Emilia Mauck & Blake Reetz Eat Catering and Carry Out, Ann Arbor localdifference.org | 77

Great Gramma Lula’s Easter

CARROT CAKE OVEN TEMP: 325ªF

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COOK TIME: 4 0 -50 MIN

INGREDIENTS

1 cup walnuts, chopped

2 cups flour

½ cup dried cranberries

1 Tbsp cinnamon

4 eggs

1 tsp ginger

1 cup neutral oil

½ tsp nutmeg ½ tsp baking powder

FROSTING

¾ tsp baking soda

½ cup butter

½ tsp salt

3 oz cream cheese

½ cup sugar

2/3 cup powdered sugar

½ cup brown sugar

3 Tbsp milk

/

SPRING

Enjoy the season’s finest bounty through a sweet dessert in honor of our matriarch, Helen Lula, whose love for family is shown through good food that is carried on for generations.

Whole carrot, shredded

DIREC TIONS

Mix all dry ingredients for the cake. Add in chopped walnuts, shredded carrot, and cranberries to dry mixture. Crack eggs in a separate bowl and whisk until combined. Add whisked eggs and oil to dry mix, mix well.

Oil two 6” round cake pans and pour in batter.

Bake in a preheated oven at 325°F for 40-50 minutes.

While the cake is baking, allow the frosting

Britt Keene Roaming Goat, Grass Lake 78

ingredients to come to room temperature.

Use an electric mixer to beat butter and cream cheese together until fully combined.

Add powdered sugar and continue mixing until combined. Add milk and mix until light and fluffy.

When cakes have cooled completely, spread half of the frosting over one cake. Stack the other cake on top and spread remaining frosting to top the cake. Garnish with edible flowers or walnuts.

localdifference.org | 79

Don’t forget to label your food with the date & contents!

[ PI C K L E D B E E T S ]

80

[ PI C K L E D M ATC H S T I C K CA R R OT S ]

[ PI C K L E D JA L A PE Ñ O S ]

3 W AY S T O P R E S E R V E F O O D It’s easy to get carried away with the bountiful produce available during the summer and fall months. These easy preservation methods give you a reason to stock up on seasonal local produce so you can enjoy it throughout the year.

FREEZING

PI C K LI N G

CANNING

Filling the freezer is a simple way to save summer’s bounty for the rest of the year. Almost all fruits and vegetables can easily be frozen using the tips below.

Jams and sauces can also be frozen instead of canned.

Prefer your produce with a little zip? Pickles bring a boost of flavor to meals and are another great way to preserve vegetables. Pickling can be approached in two ways:

Low on freezer space, but nervous about canning? It’s not as hard as it seems - follow these rules for canning safely.

• Berries: Wash and spread on baking sheet to freeze, then transfer into freezer bag.

• Other Fruits: Wash, peel, and slice fruits, then follow the same process as berries.

• Vegetables: Cut vegetables to desired size, blanch for 1-2 minutes, then chill in an ice bath before freezing.

• Vinegar pickles: Made by brining vegetables in a vinegarbased brine, these pickles can be canned to last all winter.

• Fermented pickles: Sour flavors are created with salt, spices, and time, rather than vinegar. These pickles last in the refrigerator for 4-9 months.

• Use a science-based recipe from a trusted source. This will ensure the proper pH and sugar level for preservation.

• Keep it clean.

Sanitized jars and tools are important for a safe final product.

• Follow canning guidelines.

Seal jars in a water bath or pressure canner for the appropriate time based on what you’re canning and the size of the jars.

GET MORE CANNING INFO HERE!

localdifference.org | 81

GROWN IN MICHIGAN Your guide to what's in season

FRUIT

SPRING MAR

APR

Summer MAY

JUN

JUL

APPLES APRICOTS

JUL

BL ACKBERRIES BLUEBERRIES

JUL

CANTALOUPE CHERRIES

JUL

FALL AUG

SEP

OCT

AUG

SEP

OCT

AUG

SEP

AUG

SEP

AUG

SEP

OCT

GRAPES

SEP

OCT

AUG JUN

JUL

SEP

PLUMS

AUG

SEP

JUL

AUG

SEP

JUL

AUG

MAY

SASK ATOONS STRAWBERRIES WATERMELON

NOV

AUG AUG

RHUBARB

JAN

SEP

PEARS

RASPBERRIES

DEC

AUG SEP

PEACHES

NOV

AUG

CRANBERRIES

NECTARINES

winter

JUN

JUL AUG

SEP

PRODUCE IN STORAGE

82

FEB

PRODUCE IN STORAGE

VEGGIES

SPRING MAR

APR

Summer MAY

JUN

JUL

FALL AUG

SEP

OCT

ARUGUL A

HOOP HOUSE

MAY

JUN

SEP

OCT

ASIAN GREENS

HOOP HOUSE

MAY

JUN

SEP

OCT

MAY

JUN

ASPARAGUS

winter NOV

JUL

AUG

SEP

OCT

BROCCOLI

JUN

JUL

AUG

SEP

OCT

NOV

OCT

NOV

OCT

NOV

CABBAGE

JUL

AUG

CARROTS

JUL

AUG

SEP

OCT

NOV

CAULIFLOWER

JUL

AUG

SEP

OCT

NOV

CELERY

JUL

AUG

SEP

OCT

NOV

JUN

JUL

AUG

SEP

OCT

HOOP

JUN

JUL

AUG

SEP

OCT

JUL

AUG

SEP

JUL

AUG

SEP

EGGPL ANT

JUL

AUG

SEP

GARLIC

JUL

AUG

GREEN BEANS

JUL

AUG

SEP

JUN

JUL

AUG

SEP

OCT

JUN

JUL

AUG

SEP

OCT

JUN

JUL

AUG

SEP

OCT

HOOP

AUG

SEP

OCT

NOV

JUL

AUG

SEP

OCT

NOV

JUL

AUG

SEP

OCT

SEP

OCT

SEP

OCT

AUG

SEP

OCT

AUG

SEP

OCT

SEP

OCT

SEP

OCT

SEP

OCT

COLL ARDS

HOOP HOUSE HOOP HOUSE

MAY

CORN CUCUMBERS

HOOP

K ALE

HOOP HOUSE

KOHLRABI LET TUCE

HOOP

LEEKS MUSHROOMS

MAY MAY

MAR

APR

MAY

JUN

ONIONS PARSNIPS

APR

PEAS

MAY MAY

JUN

PEPPERS

JUL

POTATOES PUMPKINS RADISHES

HOOP

MAY

JUN

JUL

AUG

RUTABAGA SAL AD GREENS SCALLIONS SPINACH

HOOP HOUSE

MAY

HOOP HOUSE HOOP HOUSE

MAY

JUL

AUG

SEP

OCT

JUN

JUL

AUG

SEP

OCT

SEP

OCT

SEP

OCT

SEP

OCT

AUG

SEP

OCT

AUG

SEP

OCT

SEP

OCT

SUMMER SQUASH

JUL

AUG

WINTER SQUASH SWEET POTATOES TOMATOES TURNIPS

HOOP MAY

JUN

DEC

HOOP HOUSE

OCT

JUN

JUN

FEB

HOOP

JUN

CHARD

JAN

HOOP HOUSE

BEETS

BRUSSELS SPROUTS

DEC

HOOP HOUSE

DEC

JAN

FEB

NOV

NOV HOOP HOUSE HOOP HOOP HOUSE

NOV

localdifference.org | 83

amical Traverse City www.amical.com

Marquette Food Coop Marquette www.marquettefood.coop

THANKS!

Cafe Rosetta Calumet www.caferosetta.com

Miss Kim Ann Arbor www.misskimannarbor.com

Thanks so much to

Civil Ferments Williamston www.civilferments.com

Nourish Northern Michigan Cheboygan www.nourishnorthernmichigan.com

Coriander Farm & Kitchen Detroit www.corianderkitchenandfarm.com

Red Brick Tap & Barrel Alpena www.facebook.com/redbrickbarrel

Daybreak Dreamfarm East Jordan www.daybreakdreamfarm.com

Red Haven Lansing www.eatredhaven.com

Eat Catering & Carry-out Ann Arbor www.eatannarbor.com

Roaming Goat Grass Lake www.roaminggoatmi.com

Flint Crepe Company Flint www.flintcrepe.com

Steadfast Supper Club Grand Rapids www.steadfastsupperclub.com

Food Dance Kalamazoo www.fooddance.net

Thunder Bay Winery Alpena www.thunderbaywinery.com

Fresh Forage Ann Arbor www.freshforage.com

Taproot Cider House Traverse City www.taproottc.com

Fustini's Fresh Take Traverse City (out of business)

The Court Yard Ristorante Alpena www.courtyardristorante.com

HomeGrown Brewing Company Oxford www.homegrownbrewco.com

The Local Grocer Flint www.thelocalgrocer.com

Iron Works Cafe Manistee (out of business)

The Marq Marquette (out of business)

Karl's Cuisine Sault Ste. Marie www.karlscuisine.com

The Serving Spoon Menominee www.facebook.com/servingspoon

our longtime partners who have provided recipes for our annual Local Food Guides over the years. Find these businesses across the state!

EDITORS Emma Beauchamp Tricia Phelps

L AYOUT & DESIGN Erin Waineo Design

PHOTO CONTRIBUTORS Claire Butler Christina Marbury

localdifference.org 84

localdifference.org | 85

LOC ALDIFFERENCE.ORG 86