Search This Blog


Monday, August 25, 2014


Our first Farm to Table event of the year!  Sandy Vyletel of Howell's MainStreet Winery, and I, look forward to planning and hosting these special classes that showcase all that our beautiful Michigan farmers have to offer during our short but spectacular growing season...... 

Our menu this month?  Farmers Market Quiche and Maple Custard Creme Brulee French Toast to start the morning.....then Asian Vegetable Summer Soup, BLT Salad Pizza, Pan Roasted Garlic in Olive Oil over crostini, Michigan Sweet Creamed Corn, Grilled Salisbury Steaks with Sweet and Sassy Tomato Onion Jam, BBQ Baked Potato Skins, Crunchy Zucchini Fingers, Michigan Mint Julep Berries, Peaches and Cream Trifle and finishing with Howell's MainStreet Winery Peachberry Sangria Sorbet.....yes, a good time and a nap were had by all!

Walking to the market to get started....

Asian long beans - soooooooo crunchy and perfect cold,
cooked, or in the soup!

So many outstanding choices at the market!

Chambers corn truck at 11:15 - don't worry, it was restocked!

Hallie getting a workout with the watermelon!
This is a GREAT year for watermelon!

Actually - everybody was schlepping for me!  Stacey had bags AND
one of my roller carts!!

Peeling peaches for dessert!

Getting the garlic ready to roast....

We had a very special visitor!   Kayla plus one!!

Sweet and Sassy Tomato Onion Jam in the works

Getting a little buzzzzzzzz off of the Mint Julep mixture!

Salisbury Steaks in the works!

Zucchini fingers - soooo garlicky and good!

Multi-tasking at it's best!

Cheers to good company and good food!

Our dessert specialists!

Corn.....OFF the cob!

Tending the pan roast garlic - which was perfect!

Helen, my prize student!  Creamed corn - sweet and good.

My new friend - of course I put him on the bacon!

Trying to soften the cream cheese with our joint hot flash, lol.....

It was hot in the kitchen with these two!  BBQ Baked Potato Skins almost ready!

Michigan Mint Julep Berries, Peaches and Cream Trifle.  NONE left!

BLT Pizza almost ready!

Basting the potatoes - one of my 'secrets'!

Adding the LT to the pizza, with the watermelon
looking on...You did a great job on the pizza, Mary!

The feast!

My reaction too!!!

I didn't get any pictures of us all, comatose after the feast, but rest assured it was a busy, but wonderful day in the winery!


Well, it was definitely knee high by the Fourth of July and perfect on my summer table - sweet and delicious Michigan corn!

What's the perfect way to eat this golden sweet burst of sunshine in every bite???

On the cob, of course, but what if.......and I mean, WHAT IF.....there were leftovers (gasp!), planned-overs, or just a little extra for a midnight snack?

This - one of my all time favorite go-to recipes in August.  We have lots of fun things coming up at the local farmers markets - including an appearance by Yours Truly at the Michigan State Fair!!!   (See Upcoming Events for details).  This recipe has also been featured at my Howell Farmers Market appearances and at the Farm to Table classes at the winery!

I most recently shared this recipe on the Foodini Friday morning segment with Mike & Jon at WHMI - listen here


1 tablespoon butter
Fresh off the cob and in a few minutes......Salsa!
1 tablespoon olive oil
2 cups corn (raw off cob is delicious!) 
1 large jalapeno pepper, seeded and finely chopped
½ cup diced onion
1 cup salsa
1 teaspoon cumin  
1 teaspoon salt 
¼ teaspoon cayenne pepper  
2 teaspoons sugar
2 tablespoons chopped cilantro 
2 green onions, thinly sliced
Juice from 1 lime

Heat olive oil and butter in skillet, add corn and cook over medium high until kernels start to roast and brown.  When kernels are roasted, add jalapeno pepper, onion, and salsa and cook additional 2 minutes over medium heat.  Add spices and sugar, stir to blend.  Remove from heat and add cilantro, green onions, lime zest and juice.  Stir to blend and serve warm with tortilla chips.

Note: Add a can of drained black beans and serve as a side dish, warm or cold.

RECIPE TIP:  If fresh corn isn't available, canned or frozen may be used.

FOOD SCIENCE:  There is a little bit of sugar in the recipe to help with the consistency of the recipe - the sugar helps thicken the juices from the onion and pepper and salsa.