As the days shorten and the gardens are put to bed, I find I not only miss fresh greens, I miss puttering in my garden and watching my food grow. So, for several years, I’ve been experimenting with ways to grow meaningful amounts of vegetables indoors.
Posts filed under Food Section
Cooking with Lisa: A Flavorful Winter in Michigan
In Michigan, winter can be cold and snowy which limits the availability of locally grown fresh vegetables. However, some flavorful vegetables can still be in season during winter, especially if they are grown in greenhouses, cold frames, or are properly stored. Here are some vegetables that are in season and readily available during our winters. Many root vegetables like carrots, beets, turnips, and parsnips can withstand cold temperatures and are nearly always available in winter. These are versatile and can be used in a number of ways, including roasted, and in soups like the one below.
Great Tastes in Local Food
Local restaurant reviews for Winter 2024: The Deep End Cafe and Gallery, Cups n’ Chai, and Hidden King Cafe and Bar.
Tea with Peggy: Mindfulness and Tea
Try the following experiment with me. Shut off your TV, silence your phone, grab your tea kettle, and go over to the sink. Fill it with cold water. Listen to the sound of the water falling into the pot. How does the sound change as it fills? Place the kettle on the stove. Listen to the sound the kettle makes as the water gently heats to a boil. Pour the hot water in a clear mug. Place your tea in the water. Observe as the color slowly swirls and filters through the cup until it turns the water a rich brown. Take a moment and breathe in the tea’s aroma. Take a small sip. Sit for a moment and just breathe.
Tantre Farm Honeybee Nut Festival A Fall Celebration of Nature’s Bounty
If you’re looking for a fun, free, educational, and delicious way to celebrate fall, the Third Annual Tantre Farm Honeybee Nut Festival in Ann Arbor is the place to be on Sunday Ocotber 8th.
Cooking with Lisa: Cozy Soups for Fall
As the crisp autumn air sets in, it’s the perfect time to indulge in comforting and nourishing fall soups. From hearty stews to creamy bisques, these seasonal delights capture the essence of fall flavors and warm our souls. Here are two easy and delicious fall soup recipes that use seasonal ingredients and will keep you cozy and satisfied throughout the season.
Herbs for Your Garden: Yarrow
Yarrow is an indispensable herb that you’ll always find growing in my herb garden. Its versatility is formidable, making it an excellent tool in your herbal medicine kit. If you asked an herbalist what single plant they would bring with them to a deserted island, their answer will most likely be “Yarrow!”
Great Tastes in Local Food: Fall 2023
Local restaurant reviews for fall 2023.
Tea with Peggy, Mystical Pu'erh Tea
As fall and winter fast approach, night arrives earlier, and the once lush fields and gardens filled with flora and fauna are dying. The magic of fall and winter is different than that of spring. Earth emits a darker unknown quality. It’s a mystery to be explored. A time of year to tell a good ghost tale while shipping on something warm, dark, and inviting—like Pu’erh tea.
Great Tastes in Local Food: Spring 2023
Restaurant reviews for: North Star Lounge, Latin American Cuban Cuisine, and Plate Sushi and Chicken.
Cooking With Lisa
Vegan burgers are plant-based alternatives to traditional meat-based burgers. They’re made with a variety of healthy and tasty plant-based ingredients, such as beans, grains, vegetables, and soy protein, and can be seasoned with a variety of spices and herbs to create a flavorful and satisfying meal.
Tea Time with Peggy: Cold Brew Tea
By Peggy A. Alaniz
With the high heat and humidity of a summer day in Michigan, the last thing I want to do is boil water for tea. It’s summer! I want to take life easy, maybe play in my garden or go out on the lake. While boiling water is not hard, I don’t want to waste time waiting for the tea to chill. While I could let the sun brew some tea, I could just as easily cold brew it in the refrigerator overnight.
Feeding the American Dream
Almost everyone has eaten in an American style diner where burgers, fries, and homemade pies are the best sellers. A place where everyone knows one another, coffee breakfasts for groups of friends start many people’s mornings, and dinner take-outs end the workday. In Ann Arbor there is a diner that mixes classic diner fare with a bit of Korean flair. Around 1990 Bell’s Diner started serving Korean food as an addition to the already traditional all-American favorites.
Detroit Nonprofit Paves the Way for Innovative Urban Agriculture
Tucked into a three-acre section of Brush Street in Detroit’s North End lies a utopia of freshly grown foods available to the surrounding communities at no cost. Made possible by the 501(c)(3) nonprofit organization Michigan Urban Farming Initiative (MUFI), the project, known as America’s first sustainable urban agrihood, aims to combat challenges unique to urban communities such as Detroit. More than 120,000 pounds of food are grown from seed from this portion of Detroit’s land, which was once abandoned.
How York Helped Forge a New Way of Dining Out
When the pandemic started in March 2020, restaurants had to close their doors for a bit of time to re-group. Most were able to provide delivery, no contact pickups, and take-out options. During this time, mobile food folks had an edge. It was truly amazing how food businesses, from farms to restaurants, figured out new ways of operating in a short period of time. York Food and Drink (and many other alternative eateries) made the change successfully and super-fast.
Cooking with Lisa
Lisa Viger Gotte is a Chelsea resident passionate about plant-based cuisine and loves showing others how simple, delicious, healthy, and joyful it can be. A vegan diet improved her own physical, mental, emotional, and spiritual health and she’s seen it do the same in others! She is also an artist, cookbook author, MSVA Vegan Life Coach, and RYT 200 yoga teacher. You can learn more about her and find more tasty recipes at planted365.com.
Great Tastes in Local Food--Fall 2022
A takeout counter in the back of a party store is not where I expected to find amazing vegan food. But there I was, standing in Lakeside Party Shoppe, located a stone’s throw from the shores of glistening Whitmore Lake, waiting to pick up my order from Eli’s Blazin Wings + Pizza.
Tea Time with Peggy--Home Grown Tea
weekly fertilizing. Early fall is the best time to receive the earth’s bounty. Pumpkins, squash, and assorted herbs are plentiful. Depending upon the richness of the soil, and the amount of water the garden received over the summer months, the taste of the plants grown each year will be unique to that season. These distinctive flavors should be savored. I can think of no better way to show thankfulness for the harvest than to enjoy a cup of tea made from plants and herbs found in my own garden.
Zen and the Art of Community-Supported Agriculture
Celebrating, preserving, and sharing our areas rich Agro-Centric heritage is one of my favorite interests. A somewhat new land preservation project has gained my interest over the past year and is ongoing at the corner of Scio Church and Zeeb Road. Follow me on a journey of one family’s dream passed on. This is yet another food-farm venture of Tantre` Farm’s stewards, Richard Andres and Deb Lentz.
Scratch That! Tips for Cooking Real Meals at Home
Want some good news about the pandemic? Apparently, it’s finally gotten us to cook from scratch and eat at home more often.
