This time of year I have a hard time saying “NO” to pumpkin-anything. It starts with the first gust of a clean, brisk fall wind where I fall prey to the first pumpkin spice latte of the season. I’m not a big fan of sweet flavors in my coffee. I like it bold, black and in a ceramic mug. But again, with pumpkin, its a different story and I can’t say no.
I’ve been really busy lately. Not just my normal busy: from the full-time job to managing the local farmers markets, and the average day to day necessities. But now I’m really busy. Busy spending my time doing MORE of something I love. Over the past month I’ve been working with Michigan Land Use Institute as the Intern for their “Taste the Local Difference” (TLD) program. A program with the mission, to sell more local food.
Quiche is so versatile. It’s a dish that can be made into breakfast, lunch or dinner. Nearly any ingredient you think of can be added to a quiche and turn out incredibly delicious. This versatility makes it a staple in any kitchen. Once you’re familiar with the crust and egg:cream ratio, the variety of quiche are endless. With the bounty of tomatoes in my garden and the beautiful fragrant basil that sits in my kitchen, this Tomato Basil combination just seemed natural. This quiche not only served us up a FULL helping for dinner, but breakfast or lunch the next day as well!
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!)
The Traverse City Wine & Art Festival celebrated its fifth successful year this past weekend, expanding the event’s reach in more ways than one. With increased participation and the Festival’s relaxed, expansive layout to the addition of an exclusive Friday night “Winemakers Party”; the Festival grew immensely this year and that growth was very well-received.
Lets just say, It’s been a process to get my backyard into working condition. We purchased the house last October and immediately knew we had a space with incredible potential. The 50 x 50 backyard lot is a city dwellers dream garden, but the landscaping (or lack there of) was underwhelming and it was left seriously overgrown, with a jungle of weeds, vines, and untended brush to clear.