Wednesday, August 4, 2010
Wednesday, July 14, 2010
3 good size beets
Equal amount of carrots to beets
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
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.
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
1/2 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
Wednesday, June 30, 2010
Tuesday, June 29, 2010
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
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.
Friday, June 25, 2010
1lb fresh pitted cherries
1 cup ruby red port
1/2 cup of sugar
2 tablespoons balsamic vinegar
1 tablespoon honey
Place cherries in saucepan and add port, sugar vinegar and honey. Cook over high heat, stirring slowly, until the sugar dissolves. Bring to a boil, reduce heat and simmer for approximately 12-15 minutes, or until the cherries are soft but still retain their shape.
Don’t forget to tell us how you liked it, enjoy!
Saturday, May 22, 2010
Have you ever been around baby goats?
Each spring, when I visit Evergreen Lane Farm in Fennville, I seriously contemplate scooping up one the adorable kids so I can put her in the backseat of my Jetta.
So far, I’ve resisted.
However, there’s no resisting the artisan cheeses handcrafted by Cathy Halisnki.
Let’s start with the chèvre: it’s fresh, snowy white, soft, easy to spread, and has a mild goat flavor. Caution…addiction is possible.
When I first sampled Cathy’s Pyramid Pointe soft-ripened cheese, I found (another) new
favorite. It has a distinctive pyramid shape and natural rind that’s blackened with ash. The flavor becomes more pronounced as it ages, and it’s fabulous at any stage.
If you prefer cow’s milk cheeses, Evergreen Lane Creamery makes some of the best. La Mancha MOO! is an outstanding camembert. Poet’s Tomme is a raw milk cheese made with The Poet stout from New Holland Brewing.
By: Micheal Shaw
Thursday, May 20, 2010
Mother Nature knows how to achieve perfection all by Herself.
For 84 years the people of Koeze Gourmet Nuts have been making peanut butter the way nature intended it to be.
Crafted in small batches, Cream-Nut Natural Peanut Butter (crunchy or smooth!) boasts a deep roasted peanut taste and contains only two ingredients: peanuts and a pinch of sea salt.
Go ahead; look at a jar of Jif and compare. Do we really need to be tripling our sugar intake?
When you want peanut butter the natural way, you want the good stuff: Koeze Cream Nut Butter. It consistently wins taste-testing awards, and it’s made right in Grand Rapids. So, go ahead and eat what’s naturally delicious; Mother Nature will thank you!
Tuesday, May 18, 2010
Following the advice of Julia Child to “Find something you’re passionate about and keep tremendously interested in it,” Monique started her quest for perfection.
29 years later, we are lucky enough to enjoy the results of Monique’s commitment to her passion.
Meet al dente® Pasta Company from Whitmore Lake, Michigan.
Starting with the best ingredients, al dente® works their dough by hand. Their technique guarantees the difference in texture that you will taste.
With a cooking time of just 3 minutes, al dente® noodles make dinnertime easy to enjoy. Choose from a wide variety of fettucine, linguine, and low-carb noodle options. Try one of Monique’s™ Sumptuous Sauces as a topping, or experiment with one of the delicious recipe offerings found on the noodle bag or al dente’s website: www.aldentepasta.com.
We are exited to be adding some Michigan Italian to the Market this year.
Monday, May 17, 2010
Let’s start with the fact that their recipe has been passed through the generations from Great Grandmother Lala.
Learning their craft from both their Grandfather and Father, the McClure brothers use local produce whenever possible and whenever it’s in season. As a second best alternative, either Joe or Bob calls the farmers and to converse about getting the best, freshest produce around.
From there, the cucumbers are hand sliced and the jars are hand packed.
We also thought you’d want to know that their labels (composed of soy and vegetable based inks) are printed on a rolling press run by wind-powered electricity.
Now that’s cool.
Oh, did we forget to mention how darned irresistible their pickles are????
Monday, April 26, 2010
It's time to start think about planting your garden. Don't have space? That's ok because sharedearth.com is a website that is bringing sharecropping back by connecting land owners with gardeners and farmers. However there are currently no listing for our area this is a great concept, be the first to put a listing for our communities.
Thursday, April 22, 2010
The Modern Local Food Movement: A Timeline