March 2013 – Growth By the Season

The Fourth Annual Edible Art Show: Traverse City, MI

Written by Tricia on March 18, 2013. Posted in Community, Events, Farmers Markets.

The Farmers Market at The Village at Grand Traverse Commons is more than just a place to pick up your week’s worth of groceries. Its a community gathering place; an event, more than simply a grab and go shopping experience. As I’ve mentioned in a previous post, I manage the Farmer Market operations at The Village which includes marketing and developing events throughout the course of the year. The local community has supported our market for over four years now and in the hope to give back to that community, we host a monthly “Give-Back Market Date.”

Fondant Flowers by Old Hundredth Farm

The “Give Back Market Date” is held on the Second Saturday of each month and this month’s “Give Back” event was the Annual Edible Art Show, benefiting the Father Fred Foundation. Saturday, March 9th was the fourth annual Edible Art Show and the Edible Entries were some of the best to date.

The Father Fred Foundation is a local organization whose mission is to “listen to the community needs, care for the distressed, the poor, the hungry and the suffering, and share resources in a loving and respectful manner.”

The Foundation and its local food pantry accepts no state or federal funding, but instead relies entirely on the care and generosity of our local community. The Edible Art Show at The Village at Grand Traverse Commons Farmers Market is an annual event that raises money for this incredible organization and the members of our local community in need.

The Edible Art Masterpieces are created by our Farmers Market Vendors and the “Village People,” a name that refers to the residents and merchants that make up the Village Community. Members of the public in attendance are the official judges, and money is raised by The Father Fred Foundation through ticket sales. Tickets are placed in the respective bag for your favorite Edible Art Entry. You can vote as many times as you like, purchasing as many tickets as you’d like and the winners are determined by the highest number of ticket votes collected.

Paul Murray with his edible wheatgrass hat

This year we raised over $280 dollars for the Father Fred Foundation through the efforts of the Edible Art Show. None of it would be possible without the generous support of our public judges and the creative efforts of the “Edible” Artists.

Winners in each category of the Edible Art Show received a beautiful trophy, this year the “Golden Pear.” The Golden Pear trophies were made of a piece of brick from the “Traverse City State Hospital” built in 1885, the site which is now known as The Village at Grand Traverse Commons.

The Winners of each Category were:

Best in Show- Diana Jelenek from Spring Hollow Farm with the “Chick-a-Saurus”

Best Farm Vendor– Kim Norton from Confections by Kim with “Keeping us Safe”

Best Village Merchant– Michigan Farm Market with “The Green Tractor”

Best Village Resident– Kristen Messner with “Haiku”

I’m so grateful to have received such incredible edible entries, and for the support of our local community coming together to raise funds for this great cause. The Edible Art show is always the second Saturday in March so if you’ve never been, mark your calendars for next year!

“The Fruit Mouse” by Boss Mouse Cheese and

“Pleasanton Loafers” made from loaves of Pleasanton bread by Fred Lortet

Stephanie Wiitala and Family from Black Star Farms, created this

creative collection of friendly edible creatures!

I put together an edible art piece of my own, and called it “1,2,3…Zucchini!”

With two Zucchinis, some toothpicks and a half of a tomato, the zucchini camera was born! I was far from being a “winner”, in terms of votes, but it was an absolute blast to create and I’ll certainly be dreaming up something new for next year’s Art Show.

Thank you to all the Artists and our Public Judges, every edible entry was unique and creative, and your efforts were absolutely appreciated! The Edible Art show is always one of my favorite events at our Indoor Farmers Market and I’m looking forward to celebrating next year’s Fifth Annual event with another successful fundraiser and many more edible masterpieces on display. Remember…

You ART what you EAT

love,

tricia

Traverse City on Dwellable

The Pizza Crust Chronicles: Cauliflower Crust

Written by Tricia on March 8, 2013. Posted in Food, Recipes.

I love Pizza, I mean who doesn’t. Its certainly delicious, but its also diverse and I love that in any mood, I can usually find the right combination of toppings to satisfy my cravings (and lift my spirits!). A dear friend of my mom’s asked me recently to seek out a top-notch pizza crust recipe. Obviously, I was immediately excited and ready to take on the task. After searching through recipes and experimenting with the options however, I really couldn’t settle on ONE. And so, the ‘Pizza Crust Chronicles’ were born. From Yeast to No Yeast, Gluten-Free, Veggie, or Vegan I plan to organize this ode’ to the pizza pie as an easy reference for your next homemade ‘za.

First up, is The Cauliflower Crust. Unorthodox I know, but I’ve seen a rise in recipes touting the veggie and couldn’t help but experiment with it myself. Cauliflower is low in fat and low in carbohydrates but high in fiber which make it the perfect healthy alternative to your typical greasy pizza crust. Not only is it healthy, but truly easy to make. Bonus!

Cauliflower Pizza Crust:

Preheat Oven: 400 degrees

2 cups cauliflower, grated or food processed into rice size pieces

1 cup mozzarella cheese, grated

1 egg, beaten

1 garlic clove, minced

1 tsp. oregano

1. Coat a cookie sheet with a thin layer of olive oil.

2. Spread grated cauliflower across oil-glazed cookie sheet and bake in the oven for 15-20 minutes.

3. In a bowl, mix cauliflower, cheese, egg, garlic and oregano until well combined and dough-like in texture.

4. Spread mixture onto a parchment paper-covered pizza pan and create a circular crust. Bake for 25 minutes.

I topped my Cauliflower crust with Sweet potato mash, feta cheese, caramelized onion and collard greens. It was both savory and a little sweet, but all together delicious. I love reminding myself that this pizza is “healthy” and therefore eating 6 pieces is totally acceptable.

Sweet Potato, Feta Cheese and Collard Green Pizza:

1 sweet potato, medium-sized

2 cups collard greens, chopped

1 cup chopped onion

1 tbsp lemon juice

2 tbs feta cheese, crumbled

2 garlic cloves, minced or smashed and chopped

pinch of salt

1. Bake sweet potato in oven at 400 degrees for 1 hour, or until well done.

2. Heat 1 tbs. of olive oil in frying pan and saute onion until tender

3. Add collard greens and lemon juice into pan and saute until wilted, about 5 minutes. Set aside.

4. Remove sweet potato from skin and mix in a bowl with salt.

5. Spread sweet potato mash onto pizza crust and top with garlic.

6. Sprinkle feta cheese and greens on top of potato layer.

7. Bake in oven at 350 degrees for about 10-15 minutes.

8. Let cool for 5 minutes. Slice, serve and enjoy.

I’ll be posting periodically in the ‘Pizza Crust Chronicles’ as I come across delicious crusts and experiment with new recipes . I hope you’ll stay tuned and feel free to share any “must-try” crusted creations you can’t live without.

Hail to the ‘za, in every top and crusted form

love,

tricia

Farm Fête 2013: Suttons Bay, MI

Written by Tricia on March 4, 2013. Posted in Community, Events, Food.

I’ve been a part of the Farm Fête Gala Committee for the past few months; planning, organizing and collecting auction items to raise money for the Great Lakes Children’s Museum in Traverse City. The fundraising event is held annually with a different theme to each Gala and this year, the local farm-to-table emphasis caught my eye. I was able to connect with the Museum and meet a new group of passionate individuals who support and make this incredible facility possible, all for the children of our community.

The day of the event, as everything came together, I was able to support the Museum in my own way by offering to be the Gala’s roaming photographer and capture the night, the setting, and the incredible people who made it all possible.

There were numerous silent auction packages, each carefully selected by the Gala planning committee and donated by generous members of the community. By numerous, I mean at least 5 long banquet tables piled high with anything from books and dresses for toddlers, to CSA shares, composting services and SUP paddle board rentals.

After mingling, with delicious Black Star Farms wines and hors d’oeuvres like fresh radishes stuffed with herbed cream cheese, the sold out gala of about 140 people made their way to the dinning room for dinner and live auctions. Guests were able to continue and monitor their must-have silent auction items in the other room, but as soon as dinner was served very few people chose to leave their seat.

The evening’s menu was developed by Chefs Jonathan Dayton and Stephanie Wiitala with local and seasonal produce in mind. The chefs gather greens from farmers in the area like Nic Welty, owner of 9 bean rows, whose produce storage facilities are housed right onsite at Black Star Farms. The Inn, which regularly serves an incredible morning breakfast, can also pick farm fresh eggs from the Black Star Farms’ chickens just outside in the barns.

As a gal who regularly eats with my eyes before taking my first bite I snapped a picture of the delectable fare served throughout the course of the evening, so “dig in” as you scroll thru!

Roasted beet and pear salad, candied marcona almonds, goat cheese, spring greens, verjus vinaigrette

Vegetarian entrée: Grilled potato and Autumn vegetable napolean , tomato confit, parsley oil

Coffee and red wine braised beef short ribs, fromage blanc baked polenta, wilted arugula, crisp leeks

Warm Apple Pie tart, Vanilla Bean whippecrème, Riesling caramel and spun sugar

As the courses kept coming, Executive Director, John Noonan and Board President, Ellen Fred stepped up to the podium to address the Gala attendees. Ellen began the live bidding for the night by raising funds for the +Plus Membership that I spoke of in my previous post. Bidding began with the announcement that a $3,000 match was pledged by many of the generous former board members of the museum before the Gala began that night. As I mentioned before, the +Plus Membership ranked high in importance for me that night and I, along with many others, was incredibly awestruck and encouraged when nearly $4,000 was raised immediately for the Membership Program in addition to the match of $3,000. Ultimately, over $6,900 was raised for Museum scholarships to those of our community in need.

At the end of the night, after a series of incredible Live Auction packages were auctioned off and the numerous silent auction items were given to the highest bidder, the Gala raised over $35,000 for the Great Lakes Children’s Museum!

The event was fantastic; both successful in raising funds for the Museum and in gathering passionate, generous members of the community around the table to share a delicious farm fresh meal. I spent the night savoring the flavors of the feast made by the talented staff at Black Star Farms and roaming around with my camera in hand snapping photos of the smiling faces all around me. You can check out the selection of photos from the night here, and for those who attended the event you may notice some familiar faces pictured in the upcoming issue of Bay LIFE North Magazine.

Cheese!

love,

tricia

Suttons Bay on Dwellable

Month: March 2013

The Fourth Annual Edible Art Show: Traverse City, MI

The Pizza Crust Chronicles: Cauliflower Crust

Farm Fête 2013: Suttons Bay, MI

Growth by the Season