Online Resources

Taste the Local Difference

Our Mission: “TLD helps food businesses and the communities they serve benefit from the economic value of local food, while ensuring that fresh, healthy, local food is available to all consumers.” more information here: http://www.localdifference.org/

 

Michigan Farmers Market Association

The Michigan Farmers Market Association works with and for farmers market organizers, managers, farmers, vendors and friends to create a thriving marketplace for local food and farm products. More information here.

 

Michigan Department of Agriculture & Rural Development

Interested in selling at a farmers market or starting a farm? Check out regulations and resources here.

 

MSU Product Center

The MSU Product Center for Agriculture and Natural Resources (ANR) was established in Spring, 2003 with funds from the Michigan Agricultural Experiment Station and Michigan State University Extension to improve economic opportunities in the Michigan agriculture, food and natural resource sectors. The Product Center can help you develop and commercialize high value, consumer-responsive products and businesses in the agriculture and natural resource sectors. More information here.

 

Michigan Agritourism

Our Mission: Michigan Agritourism is a non-profit association that supports the agritourism industry through promotion, education, advocacy, problem resolution and networking. Our goal is to keep family farms sustainable, support local economic growth, and provide rich and unique experiences for visitors to make lasting memories. http://www.michiganfarmfun.com/default.asp

 

Farmers Market Coalition

The mission of FMC is “to strengthen farmers markets for the benefit of farmers, consumers, and communities.” The Farmers Market Coalition is driven by three complimentary goals. We call it our triple bottom line. Farmers earn fair prices for the fruits of their labor by selling directly to consumers. Consumers gain access to fresh, nutritious, local produce. Communities regain a figurative “town square,” experiencing the many positive outcomes of foot traffic and animated public space. Throughout the USA, farmers markets are achieving these goals. Some are doing it better than others. While we too are dazzled by the bigger markets which assemble hundreds of vendors and thousands of shoppers, size is not our only measure of success. Sometimes, it is the smaller farmers market operating in a challenging neighborhood that achieves this triple bottom line. farmersmarketcoalition.org/joinus/

 

Local Harvest

America’s #1 organic and local food website with a national directory of farms and markets. More information here.

Culinate

All about eating well, with lots of good ideas about using local food. Their content — articles, cooking tips, interviews, recipes, podcasts, food news, blog posts — helps people put real food at the center of their lives. More information here.

The American Farmland Trust

Working to stop the loss of productive farmland and promote healthier farming practices in the U.S. More information here.

featured recipe

Vinegar-Based Carolina Slaw Recipe


It’s that time of year when all the best food is served to wish you and yours Happy Holidays. When you will be serving a crowd, or just like to have some easy, delicious food on hand for these busy days, think pulled pork in the crock pot. And cabbage slaw as a perfect side dish or topping to pulled pork sandwiches. Shop the Downtown Marquette Farmers Market for small farm raised meat and  storage vegetables for your festive meals and to have some locally grown food for the winter.

Ingredients:

  • 1 large head of cabbage (finely shredded –see below for chopping advice)
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onion, finely chopped
  • 2 carrots (grated or julienned)
  • 1 cup granulated sugar (or as desired)
  • 1 teaspoon salt
  • 2/3 cup vegetable oil (such as corn oil, grapeseed, safflower, peanut, or canola)
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds
  • 1/4 teaspoon ground black pepper
  • 1 cup vinegar (white or apple cider)

Prepare the Vegetables

  1. Combine the shredded cabbage, chopped bell pepper and onions and the grated or julienne carrots in a large serving bowl.

Make the Dressing

  1. In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar and bring to a boil.
  2. Simmer, frequently stirring, until the sugar is dissolved.
  3. Cool slightly, then pour over the vegetables and toss well.
  1. Cover and refrigerate the coleslaw until thoroughly chilled.

Notes

If you like a dressing that tends to the sour side, add the sugar to the vinegar mixture last, tasting as you go until you have the sweet-sour balance desired.

How to Shred or Chop Cabbage

  • Cut a slice off the stem end of the cabbage and set it, the flat stem end down, on a cutting board.
  • With a sharp chef’s knife, slice the cabbage into quarters, slicing from top to bottom.
  • Cut the core out of each quarter with a sharp knife.
  • Slice each cabbage wedge crosswise or lengthwise into thin strips, depending on how long you want the shreds. If desired, chop the shreds for a finer coleslaw or to add to soup.
  • Shreds should be quite thin (around 1/8 inch) for coleslaw, thicker (1/4 to 1/2 inch) for soups and other recipes.
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: 8 to 10 servings

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