Monday, February 7, 2011

Farm to Table Dinner

Sixty community members and friends gathered at Quiet Creek Farm for a local meal and to support a great cause. Guests enjoyed four course meal served family style, prepared by Christine Ferris and donated by us The Summertime Market. Proceeds from the evening went to the Saugatuck Center for the Arts and Saugatuck Green Market.

Wednesday, August 4, 2010

What is Ethical Eating?

What is ETHICAL EATING? Is it the difference between organics and non-organics, choosing not to eat meat, buying from only local suppliers or is it as simple as knowing the name of the cow that is now your dinner? Alan Richman a food writer for various publications including GQ magazine presents an interesting and detailed story on what it means to eat ethically in the July issue of GQ, titled “Eat no Evil”.

If you do not feel like reading the entire article here are Alan Richman’s 10 Commandments of Ethical Eating:

1. If you have to eat in a hurry, eat a salad, difficult as that might be.

2. Food wrapped in plastic or Styrofoam is ethical only if you’re an astronaut.

3. Know how the animal you eat was raised. You can lead an unexamined life but your food cannot.

4. Transform your front lawn into a garden. (Be prepared for your neighbors to consider you a fruitcake; or worse a European.)

5. Unless your mom cooks from scratch, she has no business telling you what to eat.

6. No body's health ever declined from eating unadvertised products.

7. Consider vegans a waring sign of ethical eating run amok.

8. Buying eleven-grain bread instead of seven grain bread does not make you a better person.

9. The $4.99 all-you-can-eat pancakes special at IHOP is not an ethical meal, even without bacon.

10. If you have to eat in airports, don’t. (but you already knew that.)

Wednesday, July 14, 2010

Whats For Dinner? Beet Enchiladas

Feel like stepping outside the norm for dinner tonight? Might we suggest a recipe for Beet enchiladas, from our very own Laurie Knudsen. With such an easy ingredients list based completely on vegetables the prep time is short and simple. In fact we suspect most of your time will be spent hovering around the oven, anticipating when you will be able to taste this interesting take on a Mexican favorite.


3 good size beets
Equal amount of carrots to beets
1 onion
2 tomatoes
1 cup black beans
1 can of enchilada sauce
1 pack of ten corn or flower tortillas
Handful of cilantro for garnish
1 package of Mexican mix cheese
1 can of vegetable gravy
salt & pepper to taste

Soak black beans over night, next day quickly cook them while prepping everything else.
Preheat oven to 350 degrees
Dice your beets, carrots, onion and saute in olive oil
Fold the beans, vegetables, gravy and a little cheese into tortilla and place in a casserole dish
Repeat until the casserole dish is full
Smother the folded tortillas with the enchilada sauce
Cook for about 35-40 minutes
Once out of the oven lightly cover with cheese, diced tomatoes, and cilantro

Tell us what you think!

Monday, July 12, 2010

Drink to Your Health

Salads are refreshing, sandwiches are filling, pies are sweet but SMOOTHIES are fun! Every now and then a smoothie is an enjoyable experience that everyone should have. Depending on what you throw in them, smoothies offer a wide range of immediate health results. Breakfast, Lunch or just because, The Summertime Market has the best produce and natural foods to get you liquefied. These three smoothies feature a menu of fat fighting, brain firing, muscle building and heart helping ingredients to add a little mix to your daily pallet.

Never made a smoothie before? Pull out your blender, throw in all the ingredients and let it blend to a creamy consistency. If it is too thick just add more water, ice or juice to get the thickness you desire.

Morning Power Smoothie: All berry in this antioxidant powerhouse to keep your brain in tip top shape and ready for the day ahead.

1/2 cup fresh Krupka’s blueberries
1/2 cup fresh Visser raspberries
1 cup of Hilhof milk
1/2 cup of Greek style vanilla yogurt
Handful of flax seed

Body Karma Smoothie: Mix all these ingredients together to make your body simply feel good.

1/2 can of pineapple
3 leaves of kale or spinach
1 ripe banana
4 fresh mint leaves, for taste
1/4 inch of ginger root
1 cup of ice
1/2 cup of water
1/2 cup Greek style vanilla yogurt
Handful Good Life Granola
For a nice boost try adding, beets, parsley, cabbage

*Recipe and greens from CJ Veggies

Protein Punch Smoothie: Build your muscles back stronger and charge your metabolism with this ultimate power drink.

1/2 Tbsp peanut butter of the Cream-Nut or Sweet Ella’s organic variety
1 banana
1/2 cup Hilhof milk
1/4 cup orange juice
1/2 cup Greek style yogurt
1 Tbsp protein powder
1 Tbsp flax seed
3-4 ice cubes

What’s it good for?

Blueberries The huge amounts of antioxidants, such as anthocyanins, in blueberries have been shown to slow brain decline and reverse memory loss.

Raspberries An antioxidant powerhouse bursting with fiber, manganese, and vitamin C, these berries will keep your heart and brain in top shape.

Bananas Heavy on potassium, fiber, and vitamin B6, bananas do wonders for your heart and provide good carbs to keep you full and energized.

OJ & Pineapple OJ has vitamin C, and pineapples contain bromelain, a cancer-inhibiting, inflammation-reducing enzyme.

Low-fat milk All the calcium and protein, none of the fat.

Greek style yogurt Apposed to regular yogurt, Greek yogurt is low in all things bad and high in all things good like; protein, carbs, sodium and it offers a thicker and creamer taste.

Peanut Butter Packed with protein, manganese, and niacin, peanuts can help stave off heart disease and, when eaten in moderation, promote weight loss.

Flax seed A tiny seed that has been around for centuries, known for its Omega-3 essential fatty acids. These good fats have shown evidence to help reduce risk of heart disease, cancer, stroke, and diabetes.

Ginger root Aside from being known as a super herb packed full of useful nutrients, ginger reduces inflammation and also helps lower cholesterol.

Spinach, Kale and other leafy greens Are usually at the top of many super food list for being loaded with calcium, folic acid, iron, fiber, vitamins K & C and carotenoids.

Beets One more root vegetable that has positive effects for the whole body including; digestion, blood circulation, kidney disorders, skin care, gall bladder, cancer, and heart diseases.

Water & Ice A little more H2O is always a good idea.

*information gathered from various Men’ Health publications and WebMD

Wednesday, July 7, 2010

Eating Local on the Go

What happens when you combine this area’s premier caterer with the magnificent array of ingredients available at The Summertime Market? We all benefit and have one more reason to stop in and shop at Summertime Market on our way through town.

This past weekend The Summertime Market was thrilled to welcome the talents and creativity of Chef Christine Ferris to the Market. She stopped in to deliver our first order and offer a few samplings.

For more than 20 years, Chris’ love of delicious fresh, local and organic produce has been the heart of her creations. Now, instead of hoping she’ll be the one catering the next big summer event on your schedule, you can enjoy a collection of unique salads and sandwich wraps, created specially for Summertime Market, anytime!

Using only ingredients available at the Market, Chris will be making pesto chicken salad, bean salad with fresh tarragon and tender spring vegetables, and a few other taste treats we can all enjoy…whenever we want!

Whether heading out for a hike at the State Park, a relaxing afternoon at the beach, or a lazy day out on the boat, stop in and pick up some great food that’s ready to go…all in compostabl packing of course.

Wednesday, June 30, 2010

Whats For Dinner at the Douglas Social?

This week at the Douglas Social The Summertime Market will be bringing you the best the area has to offer for dinner and desert. Look for our tent to be serving Evil Jungle Thai salad and tomato basil sandwiches for dinner. For desert we will offer Palazzolo's Gelato and Crane's Pies.

Whether you come hungry for conversation or for a full plate of salad we hope to see you at the Douglas Social, this Thursday night from 5:00-9:00 PM

Tuesday, June 29, 2010

Cheese Tasting with Evergreen Lane Farm & Creamery

In general it can be difficult to refuse a sampling of cheese but when it is an Evergreen Lane chevre it is impossible. This past Saturday the cheese maker, Ms. Halinski debuted her new pleasantly sweet fig and honey chevre cheese with the Summertime community. Simply presented in a paper cup the creamy cheese left your taste buds in a quandary believing they had just had a spoon full of ice cream. The Fig and Honey Chevre is now available at the Market. View more images from the event on our Facebook.

In addition to debuting her new cheese, Ms Halinski used some of the products at the Market to pile up a chevre bruschetta with wild chard, pickled beats and fennel. Bellow you will find the recipe for how to cook and prepare the seasonally perfect snack and in the Market you can find all the ingredients needed to try it yourself at home. Enjoy!

Chevre Bruschetta with Wilted Chard, Pickled Beets, and Fennel
1 baguette
Wilted Chard (see recipe below)
Pickled Beets (see recipe below)
3 quarts Swiss Chard (about a dozen leaves)
2-3 tbsp olive oil
Dash of sea salt, to taste
Remove stems and slice into thin ribbons “chiffonade” style—roll a few leaves at a time together lengthwise and slice. Place ribbons into a tall heavy-bottom pot and toss with 2-3 tbsp of olive oil and a dash of sea salt. Cook on medium heat for a few minutes, just until steaming, stirring gently. Remove from heat, cover, and let sit for 1-2 minutes. Remove from pot to cool. Use at room temperature to assemble bruschetta, or cook ahead of time and store in fridge for later.
1 LB beets
1 medium onion, Vidalia or red
1 cup apple cider vinegar
½ cup water
1/3 cup sugar
Trim stems to ½ inch and wash whole beets to remove soil. Boil whole beets for 15 minutes, let sit for 5. Rinse in cold water and slip skins. Slice boiled beets and set aside in a large bowl. Slice onion in thin rings. Toss onion rings with beets slices. Mix vinegar and water in a saucepan, stir in sugar, and bring to a boil. Immediately pour over beets and onions to cover, cover the bowl with a plate and let sit overnight—refrigerate after everything has cooled to room temperature.
Slice baguette to ½ inch pieces, toast in oven or use fresh. Top with a large spoonful of greens, spread on a tablespoon of fresh chevre then top with beet and onion slices. Garnish with fennel sprigs.