There were blackberries the size of small potatoes at the farmers market today. Needless to say, I had to get some. They are so much sweeter than any blackberry I can remember.
And another score today — purslane. In the U.S. most people consider it a weed, but purslane is eaten like any other green in many parts of the world. I first read about it early this spring and have been on the lookout for it since. Unfortunately, I wasn't really sure what it was or what it looked like. But I finally lucked out today. I went to visit Vandalia Farms for Edible WOW and they were weeding out the purslane from the rest of the garden beds. I snagged a huge bag to take home. Eaten straight from the field, it was delicious and I can't wait to make it into a salad tonight.
400 year old oak tree in Airlie Gardens. Wilmington, NC
Just a quick note to share this lovely tree with you. If you ever get to Wilmington, these public gardens are worth a long leisurely afternoon visit. But now I have to dash — I'm off to explore Detroit a bit with my Design*Sponge guide in hand and to meet Chef Norberto of El Barzon for EdibleWOW. I plan to make biscuits with chives from our garden tonight so check back tomorrow for the results and recipe. Cheers!
I spent yesterday wandering the Lansing City Farmers' Market talking to some of its vendors. They are celebrating their 100th anniversary this year and I had a nice long chat with Glen Hill of Hills Home Cured Cheese. His family has been at the market since 1916 - wow! You'll be able to read more about the market and Glen in the next issue of edible WOW.
In the meantime, I wanted to share what I think is a phenomenal idea with so much potential. While Glen and I were talking, he had a customer come by to make selections for a wedding cake made from cheese wheels for one of her clients. I had never heard of this before, but apparently it is a growing trend. How fun and different, and how great is the mouse couple topper in this photo found on Flickr from Burrells of Gressenhall!
I was lucky enough to get out onto some of the back roads of Michigan yesterday on what turned into a beautiful warm spring day. I visited Michelle and Danny Lutz of Maple Creek Farms in Yale. They run an organic farm that provides for up to 700 families every year through their CSA program. I'm writing an article about them for edibleWOW, so you can read more about that later.
On my way back I stopped at the Westwind Milling Company in Linden, MI. They grow their own grains organically and process it into flour in a mill built in 1836 — pretty spectacular. The mill holds their bakery and shop that offers other locally produced foods. I had been wanting to get up there for months and am so glad I did. It really is like an old-time general store. I enjoyed a great conversation with Lee Purdy, the owner and Brenda Payne who works there. I couldn't resist the flours and walked away with all sorts to try out: whole wheat, dark rye, barley, multi-grain, as well as some Michigan honey. Check it out if you're in the area. And stay posted for bread-making updates!
There were blackberries the size of small potatoes at the farmers market today. Needless to say, I had to get some. They are so much sweeter than any blackberry I can remember.
And another score today — purslane. In the U.S. most people consider it a weed, but purslane is eaten like any other green in many parts of the world. I first read about it early this spring and have been on the lookout for it since. Unfortunately, I wasn't really sure what it was or what it looked like. But I finally lucked out today. I went to visit Vandalia Farms for Edible WOW and they were weeding out the purslane from the rest of the garden beds. I snagged a huge bag to take home. Eaten straight from the field, it was delicious and I can't wait to make it into a salad tonight.
