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

Roasted Red Kuri Squash + Tart Cherries


Four more outdoor weeks, then 7 indoor markets providing  direct access to locally grown food from the farmers at the Downtown Marquette Farmers Market. There is an abundance of squash varieties. All of them taste great and can be prepared in different ways; roasted or steamed. Usually when eating winter squash, only the inside flesh is eaten. The Red Kuri Squash, however, both the flesh and skin can be eaten! Give it a try, either as a main course or a side dish; it would be fabulous with lamb chops or pork chops.

Red Kuri squash, or orange Hokkaido pumpkin, has smooth flesh and a rich, sweet flavor that shines through in pies, soups, and side dishes. Red Kuri Squash or Hokkaido Pumpkin

 

INGREDIENTS

  • 1 small/medium red kuri squash
  • 1 cup dried tart cherries
  • 2 tablespoon chopped rosemary
  • 1 tablespoon Earth Balance vegan butter
  • 3/4 cup rough chopped pecans
  • Extra Virgin Olive Oil
  • Sea Salt
  • Maldon Salt

INSTRUCTIONS

  • Preheat oven to 350° F
  • Cut squash in half, remove seeds, and slice into half moons.
  • Place squash in a single layer on a baking sheet. Coat lightly in olive oil, sprinkle generously with sea salt and roast for 25-35 minutes or until soft.
  • In a medium saute pan combine Earth Balance, cherries, rosemary and 1/4 teaspoon sea salt. Cook for 5-10 minutes or until cherries are soft and rosemary is fragrant. Remove from heat and add pecans. Mix well.
  • Place squash on serving platter, cover with cherry mix and sprinkle with Maldon salt. Serve immediately!

 

SARAH YATES A House in the Hills