Category Archives: Local Food

Bona Sera Kickstarter

Please help support Bona Sera’s Kickstarter to help them start up their new place.

http://www.kickstarter.com/projects/164888723/bona-sera-above-ground/widget/video.html

Juicers: A Farmer and Farmers Market’s Best Friend

Ann Arbor Food

Organic Juice

My little brother has been on a health kick for a few years now. He has lost weight and he has started juicing. Above is a picture he sent of his latest juice concoction.

I have a juicer that I bought for my sugar beet project, but I have as of yet, taken it out for a test drive.

The problem with juicing is the clean up and you really need to put the scraps in the compost right away or you will get flies. With that said the fresh juice is worth it.

My brother makes juice from the standards like carrot, and apple, but he also ventures into the green zone. The juice above probably has some kale, broccoli, or where ever green leaves he found out the farmers market. You name it and he will put it in his juicer.

What hit me when he talked about his juicing is how much vegetables he goes through. Without all of that pesky chewing and fiber, a juice drinker like my brother can drink through pounds of vegetables a day.

My brother joked about when he goes to the farmers market and he asks how much kale the farmer has.

“I’ll take it all,” he’ll  says to a shocked farmer.

Usually he buys them out and actually would buy more to satisfy his juice fix.

When I grew micro greens, I would have juicers ask me about them. I actually discouraged them because they are usually eaten as a garnish and they work best eaten fresh and raw. A bag of my greens or a tray for that matter would not make a lot of juice.

But who was I to say. I walked home with bags of greens at the end the farmers market that a juicer would have loved.

I say bring on the juicers to farmers markets. Let them buy up local veggies by the create full and juice to their health.

It is a win-win for the farmer and juicer.

Calling all Farmer’s Market Managers: “Start offering Juicing Demos at your Markets.”

Slider Buns Recipe

OK. I have to admit that I am a huge slider fan. Sliders are smaller sized hamburgers on smaller buns and 2oz patties.

But sliders do not have to be burgers. I made salmon sliders last night.

poached salmon w/tarter sauce slider

When thinking sliders, think of your favorite “bun” sandwich, but in miniature.

Slider sandwich ideas:
-Fry chicken breast with ranch dressing or white gravy
-Steak with crumpled blue cheese
-Buffalo Chicken Slider (chicken breast with Franks Redhot w/ranch or blue cheese dressing
-Shrimp Paw boys
-The Slider Club: Turkey, bacon, lettuce, tomato (avocado optional)
-Corn beef Rueben
-Salmon Slider: poached salmon with cumber dill yogurt sauce
-Mini meatball sub slider: Turkey, beef or pork meatballs with tomato sauce, mozzarella cheese and fresh basil
-Pulled Pork with hot slaw
-Grilled Mushrooms w/goat cheese and balsamic reduction
-Crab Cake with spicy mayo
-Fried Fish w/ tarter

Vegan Sliders:
-Baked tofu w/vegan slaw
-Grill mushrooms with teriyaki  sauce and pickled veggies
-Pan fried vegan risotto cakes with spicy vegan mayo
-Vegan sloppy Joes: Saute crumpled silken tofu w/thinned BBQ sauce
-Tempura Slider: Mix veggies tempura (sweet potato, potato, carrot, onion, mushroom) with asian dipping sauce. (1/3 miron, 1/3 tamari soy, lime juice and water or dashi both, minced ginger)
-Peanut butter, banana and maple (dust with cinnamon)

I have been thinking about offering slider buns at my both at the Westside Farmers Market to create a cross promotion with McLaughlin Farm who sells beef at the market.

So last night I tested a recipe that turned out well. Look for them at the Westside Market on Thursday 3:00-7:00PM while they last.

Slider Bun Recipe: Makes 16 slider buns (or 8 full size) 

3 1/2 cups AP Flour (King Arthur or Bob’s Redmill or use Bread Flour)
3/4 to 1 cup water
2 tablespoons butter (melted)
(For vegan option use olive oil or melted vegan shorten)
1 large egg
2 TBS sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast

Plus 2 TBS melted butter to brush
(For vegan use olive oil or melted vegan shorten)
Sesame seeds (optional)

Procedure:

Mix the yeast, flour, salt, and sugar in a mixing bowl of a mixer with dough hook attachment. With the mixer running, add the egg, melted butter and slowly pour in the water. Mix in high for about eight minutes.

Place the dough in a bowl and coat little with olive oil. Cover with plastic or a damp towel and let set in a warm place for 2 hours or until the dough doubled in size.

Punch the dough down and place on a clean counter. Cut the dough into 16 equal pieces.

Mine dough came out to 28oz, which figured out to approximately 1.75oz (using a digital scale) per roll, which comes to 16 rolls.

Roll the dough into rounds balls and flatten them into disks. See below.

Place them on sheet pan lined with parchment and cover with a damp clothe and let them rise for about an hour. Don’t worry if the touch a little.

Brush with melted butter, sprinkle with sesame seeds and bake at 375 degrees for 15-18  minutes.

Michigan Food Kickstarters

Check out this Michigan local food kickstarter Campaigns and give your support.

Brickside Brewery, Copper Harbor, MI

Brickside Brewery is the result of years of enthusiasm for homebrewed and craft beer. Years of making and enjoying beer at home have lead to this. We want to take that passion to the next step and open a microbrewery in Copper Harbor, Michigan.

With your support we can get the equipment and materials needed to move this dream to a reality. This is what I have worked on for the past 7 years, to make sure that I can make a quality beer that people will talk about. We, my wife and I, have been doing the leg work on this for the past couple of years and know this is what we want to do. We can make this happen and make it work with your support.

Bartertown Diner: Cooking towards a better tomorrow

Our food will be all vegetarian, with many vegan and raw choices. Roc’s Cupcakes will be operating from within the diner, featuring delicious and creative vegan treats. Local food will be a focus at the diner by using seasonal fruits & vegetables from local farmers as well as breads, cheeses, beverages, and even tofu, all grown or made in Michigan.

Michigan Morels 2011 update

Michigan Morels 2011

 OK. After failing to find morels in my favorite Ann Arbor park three years running, I came home to discover that a patch of Morels were found in my very own backyard. The picture above shows the harvest with more on the way that were too small to harvest. 

 The tricky part with morels besides for finding the little suckers (or paying for them) is to clean them. As you can see they have a honey comb shape that is very challenging to clean. 

Michigan Morel 2011

Even after I split them in half, which I recommend because bugs tend to live inside them, I sprayed them with water to try and get all of the dry out. Despite my efforts they were still a little gritty, but tasty. 

Michigan Morel with Bug inside

Note the shape. A morel will be hollow inside with the honey comb shaped outside connected to the stem.

Note the difference between a true and a false morel. A false morel shown above with have a "skirt" at the top. A true morel is completely attached to the stem.

 

Cooking morels with a little butter, salt, pepper and white wine
Fully cooked Morels. Yummy!!!
Warning:

Mushrooms can be deadly and while Morels are on the easier side for mushroom identification, I do not encourage anyone to pick and eat/serve to family or friends wild mushrooms without knowing what they are doing or getting an expert opinion. If you have any doubt, it is better to air on the side of safety.
 

Michigan Morel Recipe: Serves 1-4

 Split and clean throughly10-20 Morels.
 
Heat a saute pan with a little butter and a small splash of white wine.
 
The mushrooms will release their liquid. Saute out the liquid just until the pan is almost dry.
 
Add salt and pepper to taste.
 
Great over rice, with srabbled eggs or steak. (They make for an awesome steak and mushroom sandwich.
 
Related Posts:
 
 

The Lunchroom: Ann Arbor Vegan food Cart

The Lunchroom Food Cart

Update: The Lunchroom Food Cart Kickstarter Campaign was a success:

We met our goal and the cart is coming along!

Update #3 posted on April 4

Thanks to all of you, we have met our Kickstarter goal. In fact, as of this weekend we surpassed the $10,000 mark!

We are looking forward to opening in late April and we can’t wait to serve you!

Much love,

Phillis and Joel

A Vegan Lunch Cart and a Dream

Ann Arbor Food

The Lunchroom Food Cart Ann Arbor

The Lunchroom by Phillis Engelbert and Joel Panozzo is an up and coming Ann Arbor Food Cart featuring an all vegan menu with breakfast, lunch, dinner and snack offerings.

Their cart will be located behind Downtown Home and Garden in late April or Early May.

Until then, they are keeping busy with their fundraising efforts to help raise money to build their custom food cart.

They have launched a successful Kick-Starter Campaign. Kick-starter is an online fundraiser website, which allows people to create an online fundraiser and it makes it really easy to receive donations for a creative project. Transactions are secure and run through amazon.com

They have also hosted several fundraiser events featuring their vegan offerings.

They told me that the cart they are building will cost around $8000. So far they have raised around $4000 and they are hoping to be able to receive enough large and small donations on kickstarter to make their dream a reality.

Any amount of donation will be much appreciated and it will help get a small local food start-up off the ground.

Here are some of their offerings.

Ann Arbor Food

Summer Rolls

Ann Arbor Food

sesame tea cookies

Ann Arbor Food

Bagel w/hummus spread

Ann Arbor Food

gingersnaps

Ann Arbor Food

curry potato wrap

Sample Menu

Breakfast:
Coconut-milk yogurt with granola
Fruit juice/coconut-milk yogurt smoothie
cherry-oatmeal breakfast cookies
coffee cake
homemade bagel with spread,

Salads and sides:
crostini with olive tapenade
tangy slaw
Caesar salad
curry roasted potatoes

Lunch/dinner items:
summer rolls with spicy peanut sauce
curry-potato wrap
sundried-tomato hummus with veggies on multigrain roll,
barbeque tofu sandwich

Goodies:
chocolate truffles
raspberry oatmeal bars
spicy chocolate snickerdoodle cookies
Lemon bars
sesame tea cookies
blackstrap molasses gingersnaps
gingerbread cupcakes