December 11, 2013
The photo above won the first photo contest on our new eatdrinkTC website. If you’re in the Traverse City area and enjoy snapping & sharing shots of food & drink, click that link for all the details on the current contest.
Michelle says that she heads to the farmers market every weekend to grab fresh veggies. On the weekend she took the winning photo, she was inspired by sunchokes (Jerusalem Artichokes), created two different soups (Sunchoke Potato and Jalapeno Kale & Spinach) and swirled them together to create this beautiful bowl of deliciousness. I’ve included the recipes below!
August 27, 2013
The Detroit Free Press writes that Michigan apples are back – and in a big way.
This year’s harvest could be one of the largest Michigan has ever seen, the Michigan Apple Committee said Friday after the U.S. Apple Association released its estimate for Michigan’s 2013 apple crop. The 30-million-bushel projection was welcome news after last year’s wacky spring weather devastated 90% of the overall apple crop, which yielded just 2.7 million bushels. The state averages about 20 million bushels a year, the committee said.
“Our growers, packers and shippers are already moving Michigan apples into the marketplace and are thrilled with the estimates for this year’s crop,” said Diane Smith, executive director of the Michigan Apple Committee, who was in attendance at the USApple announcement in Chicago. “There’s a lot of buzz around the estimate here in Chicago and in our state.”
The Apple Committee said a crop like this year’s could pump as much as $900 million into the state’s economy, and industry experts say perfect weather conditions are to thank.
Good news for everyone who was left cider-less and apple-less last fall! Read on at the Freep and get lots more about Michigan’s largest fruit crop from the Michigan Apple Committee or their Facebook page.
Last year I used a photo Sergei took of the Wolf River apple (Michigan’s largest) on a post about our smallest crop ever, so it’s fitting to return to celebrate! Check his photo out background bigtacular and see more in his apple slideshow.
More apples on Michigan in Pictures.
August 13, 2013
IMPORTANT NOTE: Mushrooms can be dangerous and even deadly! Be careful and know what you’re eating. As the saying goes: “There are old mushroom hunters, and bold mushroom hunters, but there are no old, bold mushroom hunters.”
The Michigan Morel Hunters Club features mushrooms that are in season in their Mushroom of the Month. One of the late summer mushrooms they have highlighted are Black Trumpets (Craterellus cornucopioides):
Black Trumpets (aka horn-of-plenty) mushrooms are a wonderful edible mushroom that grows in Michigan from July through September. They are fragile mushrooms that look like a cornucopia (horn-of-plenty) or maybe like trumpets but are black or gray instead of gold. Despite somewhat funereal descriptions and European names (trompette de la morte in French and trombetta dei morti in Italian), they are very tasty mushrooms that can be widely used in cooking. They are strongly flavored mushrooms with a fragrant aroma. Their strong flavor and aroma allows them to be used in a wide variety of dishes. Though they are difficult to find, they are definitely worth pursuing. Fortunately, they grow in clusters so there often are many where one is found.
…Trumpets are ideal for sophisticated dishes because of their fragrant aroma and strong flavor. Because of their fragrant aroma they are often dried and pulverized for use as a seasoning for everything from soup to steak. They are very easy to dry requiring only a few hours in a dehydrator or a couple of days of open air drying. They are delicious sautéed in butter with parsley and chives as a side dish.
Read more at the MMHC including how to identify them. A good thing is that the only similar mushroom (black chantarelle) is also edible! Also check out these black trumpet photos and ID tips at MushroomExpert.com.
Marjorie says that they found a grove of these tasty critters and harvested a large bag full of them … and that they smell like apricots. View her photo bigger and see more in her surprisingly large fungus & lichen slideshow. There’s lots more from Marjorie on Michigan in Pictures including her multi-day Michigan Photographer Profile.
More mushrooms on Michigan in Pictures!
August 1, 2013
“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
― Alice Walker
Peaches are rolling in at farm markets all across Michigan. A favorite article that Michigan History Magazine shared on Absolute Michigan tells the story of A Peach of a Man:
Many people have contributed to Michigan’s fruit industry, but Stanley Johnston stands above the rest. Johnston not only developed a new peach that is the most widely grown peach in the world today. He also made Michigan the nation’s leading producer of blueberries.
Johnston was the superintendent of Michigan State University’s (MSU) experiment station in South Haven from 1920 to 1969. There, he developed a better peach. Johnston took peaches that had good features, like ones that ripened at different times or did not turn brown when canned or frozen. He took pollen from the male plant and joined it to the flower of the female plant. When the fruit grew, he collected seeds and started a new tree. When the tree produced fruit five years later, he could see if he made a better peach.
During his career, Johnston grew and studied more than 20,000 peach trees. Eight different types, called “havens” (for South Haven), were planted by farmers. Havens ripened earlier, so the peach-growing season was longer, which meant more peaches could be grown and sold. One of these peaches, named Redhaven for its nice red color, is the most popular peach in the world today.
Johnston received much praise for his work with peaches. Comparing him to an artist, one man called Johnston a “Picasso among peach breeders-a plant breeding artist.”
Read on at Absolute Michigan and definitely get down to your local farmer’s market for some peachy goodness!
More food on Michigan in Pictures.
Ed Vielmetti has his annual strawberry report up for 2013. He reports that in the Ann Arbor area they’re expecting the first strawberries next week or early the following week. As you move north, the first strawberries move back a few days.
More strawberries on Michigan in Pictures!
May 31, 2013
As you can see from Rick’s photo taken yesterday, 2013 has blessed Northern Michigan with a strong morel season that is still going strong while lilacs are out! Doesn’t get much better than this!
May 17, 2013
Morels are popping up all over, and though you might not find 98 like Heather did, even a handful of these delectable mushrooms will make it all worth it. If you’re in the Boyne City area this weekend, they hold their annual National Morel Mushroom Festival. You might also be interested in Five Things You Need to Know about Michigan Morel Mushrooms on Absolute Michigan.
Lots more morel goodness on Michigan in Pictures!
April 27, 2013
Reports are trickling in from around the state about morels, including some tasty photos from yesterday of morels folks are finding on the Michigan Morel Facebook. Michigan in Pictures has a ton of morel mushroom information to help you find these elusive but delicious delicacies.
Speaking of slideshows, don’t miss the morel slideshow in the Absolute Michigan pool on Flickr!
April 6, 2013
One of the best things about spring for my money is that it’s the one time of year that you can make maple syrup! Michigan ranks 5th in the US in maple syrup production, and the Michigan Maple Syrup Producers Association has a page about the history of maple syrup production that shows we’ve been a maple syrup player for a long time:
Native Americans have many wonderful stories about how they began making maple syrup. The first is the legend of Glooskap. Many, many, many years ago the Creator had made life much easier for man. In fact, in those days the maple tree was filed with syrup and all man had to do was cut a hole in the maple tree and the syrup dripped out. One day the young prince Glooskap (known by other names in other tribes) came upon a village of his people that was strangely silent. There were no dogs barking, no children playing, no women minding the cook fires, and no men getting ready to go hunting! Glooskap looked and looked and finally found everyone in the nearby maple grove. They were all lying at the bases of the trees and letting the sweet syrup drip into their mouths. Even the dogs were enjoying the syrup. “Get up, you people,” Glooskap called. “There is work to be done!” But no-one moved.
Now Glooskap had special powers, and he used these powers to make a large bark container. He flew to the lake, filled the container with water and flew back to the maple grove. When he poured the water over the trees it diluted the syrup so it was no longer sweet. ”Now, get up you people! Because you have been so lazy the trees no longer hold syrup, but only sap. Now you will have to work for your syrup by boiling the sap. What’s more, the sap will soon run dry. You will only be able to make syrup in the early spring of the year!”
…The Chippewas and Ottawas of Michigan tell a similar story of the god NenawBozhoo, who cast a spell on the sugar maple tree many moons ago, turning the near pure syrup into what is now called sap. He did this because he loved his people and feared they would become indolent and destroy themselves if nature’s gifts were given too freely. This legend is unique in that, in various forms, it can be found almost universally throughout the Eastern Woodland Indian tribes. This is unusual for cultures that did not have a written history.
Read on for more about how the process and techniques have evolved through the years. Michigan in Pictures has a ton of photos documenting the process of making maple syrup. that you’ll want to check out as well!