Last Sunday was a Northern Michigan PERFECT summer day, a warm and sunny Sunday. I spent the morning in the garden harvesting a bounty of fresh produce and the afternoon by the water reading a great book and jumping in the cool, blue lake. Truly, it couldn’t have been a more perfect day.
Birch Point Farm is located on the Leelanau Peninsula between West Grand Traverse Bay and Lake Leelanau. It is a truly magical place, well-tended by my friend, Michelle Farrarese. I hold a dear place in my heart for this farm as it became my sanctuary to let the sun shine on my back, quietly reflect and dig my hands in the dirt after a long day in the office.
Heirloom tomatoes are beautiful, colorful gorgeous fruits. They make salads brighter and bolder. These heirloom varieties also have a historical context too, as their seeds have been passed down through several generations. Preserving their diverse varying colors and incredible flavor.
Summer is a beautiful time that I absolutely cherish, especially living in Northern Michigan. The weather is beautiful, the sun is shining and there is plenty of fresh produce to be found. My summer weekends are often packed with activity on the water and in the sun. Its the simple things that make my weekend special. A 9 Bean Rows croissant and Higher Grounds Coffee while at the Farmers Market on a Saturday morning. An early morning run with my dog when the weather is still cool and the sun is rising. The calm, fresh water on my skin… simple, yet it means everything.
You may remember the state of my backyard merely a few months ago, but today if you visited us you’d feel as if you were in an entirely different place. The garden is thriving and the backyard is filled with green plants and maturing fruits (and loads of mulberries!)
If you haven’t jumped in the water yet this summer, do it. If your response is “but its too cold!”.. Suck it up. Seriously, and get your feet wet.
I’ve always wanted an herb garden in my kitchen window sill. Its a long horizontal window filled with sunlight and the perfect location for accessible fresh flavors for a meal. I just love to see green thriving growth throughout my home; in every possible window, nook and cranny. I’ve been so excited for the local farmers market season to start because I knew that instead of growing my herbs from seed I wanted to purchase the “starts” (pictured below) from a local farmer in the early season.
Vegetable & herb “starts” are a great way to get thriving plants ready to plop into a home garden or container. Local farmers are packed with growing experience (obviously). In Northern Michigan many of our area farmers need a greenhouse and thus they have a prime growing environment with opportunity to grow from seed in early spring. Not only will the starts purchased at market often be much stronger and heartier than homegrown wiry seedlings, but you’re also supporting local farmers at a time when harvest (in Northern Michigan) is not at its peak.
The herbs I chose for my windowsill were must haves that I use frequently, but they were also picked with intention paid to the amount of space available, companion plantings and soil profiles.
Basil- Basil is pretty much a breeze to grow, but it thrives in well-drained soil so be certain that you choose a pot with drainage holes (a necessity for nearly every potted plant)
Rosemary & Thyme- These two are a great pair, they both prefer a coarse textured, well-drained and sandy soil. Mixing in gravel with your ordinary potting mix can help to keep the roots from getting waterlogged.
Sage & Chives- This pair of herbs are happy in an ordinary well-drained potting soil.
Lemon Balm- Lemon Balm is a member of the mint family. It adds a great lemon flavor to teas and pairs well with fruit. Just as mint grows in clumps and spreads quickly, lemon balm needs to be kept in a container by itself or it may overtake its companions.
Oregano- Another herb that is characteristic of rapid, spreading growth, oregano (marjoram) should be put in a container on its own.
If you’ve always wanted a fresh herb garden like I have, now is the time! Pick your favorites, research their soil preference and go get ’em! The best part is that you can have these little green, bountiful beauties all year long. The portability of herbs in a container only amplifies the fact that they’re a great and inexpensive investment. All of this new growth and windowsill garden planting has got me in a “Terra Cotta Craze” so don’t say I didn’t warn you.
If you’re like me pretty soon you’ll be dreaming of beautiful clay pots filled with fresh herbs.
It’s time to make your dreams a reality.
love,
tricia
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
If you’ve been to a Northern Michigan Farmers Market lately, you’re likely to see fewer greens. There will be plenty of baked goods, jelly & jams, meats & cheeses, but greens are harder to come by in February. Even with advancements in farming infrastructure like hoophouses and greenhouses, the beautiful and at times frustrating reality about growing food from the earth is that mother nature makes the rules.
At the farmers market I attend every Saturday, the majority of fresh produce you’ll find this time of year is carrots. You’ll see me walking through the market selecting my goods from the stalls and chomping on these fresh, local deliciously sweet carrots. Other than the raw form, carrots can be made into incredible soups, heart-warming roasted side dishes and salads. Recently however, I was curious to find a recipe that used carrots in a way I’d never used them before. As soon as I saw the color of this rich & flavorful carrot hummus I knew I had to try it, so I brought it along with me to a friends house last night for dinner.
Let me just say, I LOVE having friends that enjoy cooking and food as much as I do. Last night, was an incredible feast with three women I really enjoy spending time with. Our objective was simply to gather together around food and so we did, lots of food I might add. The carrot hummus turned out smashingly with cucumber slices and pita bread for dipping. My main dish on the other hand, a concoction of beet gnocchi with lemon pesto, while equally delicious was far less ‘picture perfect.’ It was my first time making both dishes and while putting them together I realized I had created a theme unknowingly of colorful and hearty root vegetables in an uncommon form. Perhaps its because of this long cold winter, stirring up a desire for change and the color that arrives with spring.
Our collection of small plate dishes for the night included:
The ‘Life-Changing Loaf of Bread’ from Sarah B at My New Roots! (pictured above)
Beet Gnocchi with Lemon Pesto
Jeweled Rice Salad with Red Grapes, Scallions & Pecans
Guacamole with Sweet Potato Chips
Butternut Squash & Roasted Apple Quinoa
Homemade “Fig Newtons”
Carrot & Roasted Garlic Hummus with sliced cucumber and pita
Citrus Salad
The dishes paired together incredibly and though I packed my plate full of the colorful food, there was nothing but a gleaming white plate left when I had finished.
Carrot and Roasted Garlic Hummus
Makes 1 cup of hummus
Prep time: 25 minutes
Preheat: 400 degrees
Ingredients:
Directions:
Line baking sheet with foil or parchment, then place chopped carrots in a bowl and coat in 1 tbsp of olive oil. Spread them in one layer on the lined baking sheet and place in the oven.
Wrap the cloves of garlic in foil and place in the oven as well.
Roast for 20-25 minutes or until carrots are tender with a fork. Remove from the oven, unwrap garlic and let cool.
In your food processor combine all ingredients including extra salt or lemon juice to your taste.
Dinner with family and friends or Potlucks of any kind are some of my favorite gatherings. I love having small ‘tastes’ of everything dish and I often find myself experimenting with recipes in these occasions, enjoying the immediate honest feedback from the people closest to me. The dishes I made last night really made me realize how much I’m looking forward to warmer weather and all that comes with spring. The change is in the air and March is just around the corner!
What are some of your favorite, colorful springtime dishes?
love,
tricia
