May 30, 2014
May 3, 2014
I’ve started to get reports of morels trickling in from here in Traverse City and other locations in the state. While we’re a ways from full-on morel madness, it’s a good time to start getting excited about the return of this once-a-year woodland delicacy.
Over 7 years, Michigan in Pictures has accumulated a lot of morel features – here are some favorites along with a couple from other sites:
- Over on Absolute Michigan I wrote Five Things You Need to Know about Michigan Morels that has some good info.
- Cherie wrote a great feature on morel collecting on Leelanau.com that includes a recipe.
- When you’re hunting morels, you need to know the difference between true morels and false morels, which are mildly poisonous.
- Here’s a great old photo of mushroomers with BIG baskets from the early days of the Boyne City National Morel Mushroom Festival which returns for its 54th year May 15-18, 2014.
- There’s also the 55th annual Mesick Mushroom Festival next weekend (May 9-11)
- TIME had a feature a few years back that I linked to (also with one of Rick’s photos) in Michigan Mushroom Nation about how mushrooms are becoming as American as apple pie.
- When the Absolute Michigan pool reached its 150,000th photo, I marked the occasion here with one big morel.
April 8, 2014
Coincidentally enough, I just found out that Ken will be doing the next Glen Arbor Art Association Talk About Art this Thursday, April 10, 7:30 p.m. at the GAAA in Glen Arbor.
Today’s post comes via eatdrinkTC. Michigan is the second most agriculturally diverse state in the U.S. and that diversity doesn’t stop at the market! Our woods are alive with tasty and nutritious food if you know where to look. In our Wild Food Wednesdays we’ll tip you off to seasonal goodies and give you a recipe or two so you can enjoy the meal as much as the hike to find it!
In many years, we will have seen Viola sororia (Common blue violet) in the woods and often in our lawns by now. Violets can be found in a variety of soil conditions, from moist and even swampy deciduous forests to drier forests (though not usually near pines). The flowers and young leaves are delicious! The Culinary Violet page at the American Violet Society says (in part):
Both the flowers and leaves in fresh and dried forms have been standard fare in Europe and other areas in the world since before the 14th century. Fresh flowers are most often used for garnishing and crystallizing, The pungent perfume of some varieties of v.odorata adds inimitable sweetness to desserts, fruit salads and teas while the mild pea flavor of v.tricolor and most other viola combines equally well with sweet or savory foods, like grilled meats and steamed vegetables. The heart-shaped leaves of the v. odorata provide a free source of greens throughout a long growing season. They add texture to green salads when young and tender. Later in the season, slightly tougher, older leaves are cooked with other potted herbs and greens in soups, stews and stir-frys.
Violets aren’t just another pretty face. They are loaded with phytochemicals and medicinal constituents that have been used in the treatment of numerous health problems from the common cold to cancer. The late Euell Gibbons even referred to them as “nature’s vitamin pill (1).” A 1/2 cup serving of leaves can provide as much vitamin C as three oranges.
March 18, 2014
I just wrapped up a post about making maple syrup over on eatdrinkTC that you might enjoy. Michigan is 6th in the nation in the production of maple syrup and with a little bit of work and a small investment, you can make it yourself!
More maple syrup on Michigan in Pictures!
February 21, 2014
In addition to Michigan in Pictures and building websites & marketing campaigns, my partner Laura & I produce an online publication called eatdrinkTC that profiles Traverse City’s dynamic culinary scene. We feature a lot of the chefs and culinary artisans who make it all happen and engage people in helping to promote all the good things going on.
One way we do that is with our monthly #eatdrinkTC Photo Contest that offers a prize every month for the top photo. This month’s prize is two 3-course dinners at the popular The Cooks’ House, so if your photographic arsenal has some pics from Traverse City or the surrounding area that fit the bill, consider entering.
The photo shows Myles Anton, chef at Trattoria Stella. Myles and Chef Brian Polcyn of Forest Grill in Birmingham were announced as semifinalists for the James Beard Foundation’s Best Chef in the Great Lakes this week. It’s one of the top honors in chefdom – hats off to both for representing the Mitten!
Lisa was lucky enough to attend a cooking class with chef Myles at The Box last month. It was titled simply “The Pig” and Myles showed the class how to break down half a pig and how to cut, prepare and EAT the many cuts! (we have a full cooking class calendar if you’re interested)
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!