Tag Archives: Detroit Eastern Market

Farmers Markets Offer So Much Good Food!

I wish I could eat all day long. I am so enjoying the vegetables and fruits at the local farmers markets. My problem is everything looks so good I want to try everything. I now have a refrigerator full of fresh produce.  I love visiting my favorite farmers market at Vantage Point in Port Huron, MI.  But then I love visiting the markets where I work so I stop at the Detroit Eastern Market and the Mt. Clemens Farmers Market regularly to  pick up fresh fruits and vegetables along with meat, eggs and cheese from local farmers and businesses.

I try to plan my meals 2-3 days at a time using up the produce as quickly as possible to use it at the freshest possible moment for the best flavor and quality. Starting with vegetables as the main course of the meal keeps the calorie levels down and then I can add a grain like rice or couscous and some protein if I need it.
I try to purchase vegetables that I know and love but also a couple of new things I have not tried before. Vegetables can scare people away – you may not be sure how to prepare, peel or cut up the vegetables. That is OK and there is no one who is going to give you a hard time for trying a new vegetable out! And I will say if you don’t like or care for the way you make it – do a different recipe next time! Keep trying – start by tasting many vegetables raw and use a yogurt dip!  I was doing a food demo a couple of weeks ago at the Mt. Clemens Farmers Market trying to encourage patrons to try some new vegetables.  Many people were surprised you could eat green beans raw as well as zucchini and summer squash.

A very quick vegetable dip is to chop up 1-2 cloves of fresh garlic from the market along with 1-2 Tablespoons of chopped fresh dill  and add that to a 1 cup of plain Greek yogurt.  Let it sit for a couple of hours to blend the flavors and serve with fresh washed cucumbers, broccoli, cauliflower, pepper strips, slices of raw zucchini and summer squash and green beans along with some red and yellow cherry or grape tomatoes.

I try to keep recipes simple – I work my 40 hour week and drive almost 2 hours a day – I don’t want to spend a lot of time preparing food at night even though I love to cook.
I try to cook all my vegetables at the same time and then add them to recipes or use for my lunch and dinners.  Do you have other quick tips for quick meals using fresh vegetables?

Fresh farmers market vegetables.

Fresh farmers market vegetables.

Where is your favorite farmers market?

Thanksgiving Feast with Local Food

Fall Vegetables

Local farm stands and farmers markets can help you make sure your Thanksgiving Feast supports local farmers.

The Thanksgiving feast is the perfect time to purchase local food for your dinner table. There are so many fresh vegetables, sguash, pumpkins, potatoes and turkey available locally – you won’t have any problem cooking up that traditional feast with farm fresh food.
Locally, you can find fresh turkeys from RC Organics near Richmond or Falker Family Farms near Romeo. But you need to call them right away to make sure they have enough turkeys on hand.
The Mt. Clemens Farmers Market and others are still open on Friday and Saturdays as is the Detroit Eastern Market, Armada on Sundays, and others you can check out on the Michigan Farm Market Association website to see if they are still open.
For the first time I am trying the blue Hubbard squash. The sheer size has scared me off from trying to cook the thing but then I read “how to” for these giant but flavorful squash. The secret is to dropping them onto your concrete driveway or patio to break them open rather than cutting yourself or losing a finger in the process. Once you have it smashed into smaller pieces, place the broken section after you have cleaned the seeds out onto an oiled baking sheet and bake for 45 minutes at 350-375 degrees. With the Hubbard, I don’t plan to do anything fancy other than baking and adding a little butter, salt and pepper and maybe some brown sugar after I have tasted it to see if it needs it. Not all squash needs to be served “sweet.”
Am I only eating squash for Thanksgiving dinner – no way – but I usually do the squash a couple of days ahead of time so I am not using up my oven space. You can then reheat it in the oven or use your microwave.
Let me go back a minute to the actual planning of the big event. I sit down a couple of weeks before the Holiday to plan out my menu – which can be really hard as I love so many of the traditional foods but just don’t need all of them at the table at the same time. When it comes time to choosing the dessert, I am in big trouble because I want to taste the traditional pumpkin pie, have my mom’s pumpkin roll with the cream cheese filling, have apple pie with a slice of sharp cheddar cheese, and I could go on and on. Then there is the stuffing, the vegetables, the potatoes, and what we will drink. So anyway, write down all of the foods you want to have – then start narrowing it down to a “realistic” menu.
Next, make your grocery list – and the reason to PLAN AHEAD is to take advantage of your local farmers market if it is still open. There is a strong possibility that your local grocery store may be purchasing squash and pumpkins from a local farmer. What a great time to plan a trip to Detroit Eastern Market also – as a day trip, or your first trip now is the time to go and see this historical market!
Next, I make decisions on when or what time I need to be cooking some of the foods. Again, I have real issues with the size of my oven, refrigerator and stove top. So I try to make a couple of things the weekend before like the cranberry relish, squash, pies and appetizers (if needed). This way you are spreading out the baking over several days. Oh and I almost forgot about the sweet potatoes! yum, my kids favorite!
The other thing I do contemplate, is whether I want to try a new recipe. Every couple of years I change up the stuffing – and Yes, I do stuff some stuffing into the bird, but I use a baking dish for more.
So look up the recipes you want to use, find your turkey if you want a fresh turkey and look for the farmers markets to purchase your brussels sprouts, squash, pumpkin, potatoes, onions, rutabagas, and kohlrabi. Yes, try a new vegetable!
Did I mention that also on my food bucket list is to make a pumpkin pie from scratch! So rather than wait until the weekend before, I am going to experiment this weekend with baking the pumpkin and seasoning it for that perfect pumpkin pie. Pictures to come!
What will you try this Thanksgiving? Where can you find local produce in November near your home?

Detroit Eastern Market Saturdays

 

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My first Saturday visit this season to Detroit Eastern Market.  I was helping out at the Michigan State University Extension Kiosk and of course packed my coolers and shopping bags for my tour of the market. I was delighted to see so many St. Clair, Sanilac, and Macomb county  farmers selling produce, breads, beef, pork and poultry, flowers, landscape shrubs and cheese!  My daughter came to join me on my break and for lunch and we were just in awe of all of the diversity of products, the wonderful smells of basil and rosemary and the colorful array of produce.  My list was long when I finally could shop.

Detroit Eastern Market has many stores and restaurants surrounding the sheds and you are right off the expressway – very easy to get to – but you have to get here early for a good parking spot.  I was glad I brought several shopping bags but so jealous to see the really smart people who had wheeled carts and wagons to carry their precious cargo.  There was also the Burger Brawl going on which looked like lots of fun and very tasty things to eat.  It was good to see so many people experiencing the Detroit Eastern Market.

 

 

 

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Meal planning is so easy when all of these vegetables and fruits are staring you in the face.  We bought heirloom tomatoes for BLTs and I often make an appetizer from tomatoes, basil and fresh mozzarella cheese (just add balsamic vinegar, olive oil and S&P).  I purchased a chicken (at the end of the day 2:30 pm) so I could go to the car and put it right on ice in my cooler to take home safely.  I also bought carrots, redskin potatoes, fingerling potatoes and onions to roast with the chicken.  Beets I will roast in the oven one night and just add rice for my meal.  Michigan blackberries I could not resist so took some of them home too.

People think it is too difficult or not fast enough to cook from scratch or cook with fresh ingredients from the market.  The reason I decided to do this blog was to share with people how easy it can be to cook using local, fresh ingredients.

Today, I roasted the chicken with potatoes, carrots and an onion – with lots of salt and pepper.  I just spread olive oil all over the outside, added a sprig of rosemary, sage and thyme from my herb garden, arranged the vegetables around the chicken in the roasting pan, added 4 cups of water, put the lid on the roaster and cooked the chicken for an hour and 30 minutes.  It was tender and delicious.  I saved half the breast meat to make chicken enchiladas later this week and the bones and juices (with the water) I am saving- freezing to make stock and soup later this fall.  While the chicken was in the oven, I had taken out a sheet of puff pastry to thaw (I try to keep a box in the freezer for SIMPLE desserts like this!).  For a quick dessert, I used 3/4 of a package of cream cheese and mixed it with 3 tablespoons of sugar.  I folded and rolled the pastry to fit a tart pan, baked it beside the chicken for 15 minutes.  When it cooled I spread the cream cheese mixture and after washing and drying the blackberries – arranged them on top for a delicious and light dessert!

Farmers Markets can create and inspire us to make great healthy meals!

 

 

 

 

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