Peach and Blueberry Galette

By Joan Donnay, Chef and Co-owner of Essence on Main and Pam Aughe, R.D., Food Editor edibleWOW

Galettes are a wonderfully adaptable and an impressive item to make. Use what fruit is in season or make it savory with onions, squash, herbs and cheese.


1 ¼ cups all-purpose flour

¼          teaspoon salt

1          tablespoon + 1 teaspoon sugar

¼          cup vegetable shortening, chilled

6          tablespoons unsalted butter, chilled

6          tablespoons ice water


2          tablespoons lemon honey crème

2          tablespoons traditional honey

3          cups peeled and sliced ripe peaches

1          cup blueberries

1          egg, lightly beaten

1          teaspoon turbinado sugar


  1. Place flour, salt and sugar in a food processor; pulse a few times to combine. Add shortening and pulse until resembles cornmeal. Add butter; pulse in short bursts until pea size pieces.
  2. Place flour mixture in a large bowl and sprinkle with ice water. Fold together with spatula into a disc. Place in refrigerator for one hour or up to 2 days. Keep cold until ready to use.
  3. Preheat oven to 400oF.
  4. Roll out dough into a 15-inch circle and place on parchment lined baking sheet.
  5. Place lemon honey and traditional honey in a small microwave safe bowl. Heat in microwave for 15 seconds to loosen. Combine peach slices, berries and warm honey in a large bowl. Place fruit mixture in the middle of the dough leaving a 2-inch boarder. Carefully fold dough edge over fruit leaving fruit exposed in the middle. Brush edges of dough with beaten egg.
  6. Bake in preheated oven 22 to 25 minutes or until fruit is bubbly and crust is lightly golden brown. Sprinkle edges of crust with turbinado sugar. Cool 10 minutes before slicing.


Yield : 8 servings


Blueberries for the picking

By Executive Editor Chris Hardman

BlueberriesOf all the u-pick fruits out there, blueberries are my favorite. Not only are they delicious and good for you, they are easy to pick. You can actually stand, versus kneeling for strawberries or raspberries, and you don’t need a ladder.  If you get a full bush, you don’t even have to walk far.

Michigan is flush with blueberries and, according to MSU, our blueberry farmers grow 100 million pounds of blueberries every year. The edibleWOW region has a number of u-pick berry farms. Always remember to call or check the farm website for picking conditions before you go.

Blueberry Lane: 13240 Blueberry Lane, Otter Lake, 810-793-459

Coyner’s Blueberries: 7101 Gillette Rd, Flushing, 810-659-6677

Dexter Blueberry Farm: 11024 Beach Rd, Dexter, 734-426-2900

Erie Orchards & Cider Mill: 1235 Erie Rd, Erie, 734-848-4518

Hazen’s Farm: 1144 Peavy Rd, Howell, 517-548-1841

Sandy Acres Blueberry Farm: 38093 Judd Rd, Belleville, 734-657-2828

Spicer Orchards: 10411 Clyde Rd, Fenton, 810-632-7692


Chef Chris Franz of The Rattlesnake Club

In the summer issue of edibleWOW we published an article about Chef Chris Franz of The Rattlesnake Club in Detroit. We mistakenly printed his last name as Gautz. We regret the error. The corrected electronic version can be accessed here: Local & UpscaleLocal & Upscale Rattlesnake Club-page-0

Know Your Farmer

By Food Editor Pam Aughe, R.D

According to the 2012 Census of Agriculture, nearly 150,000 farmers and ranchers nationwide are selling their products directly to consumers. That means we get to meet the people who grow our food more than ever before.

Take this opportunity to go to the farmers’ market and ask questions. I’ve learned about hoop houses, organic practices, non-genetically modified organisms, healthy soil and organic certification just by creating conversations.

So before you talk to the vendors, let’s figure out what some of that means. Organic is a very broad concept. It is essentially sustainable agriculture that takes care of the soil for long-term quality resulting in better health for the environment, plants and us. Think of it as a steward of the land. Some farmers find the organic certification process too costly and just use organic practices. You can find this out by asking.

Many local farmers also avoid genetically modified organisms (GMOs.) GMOs are plants or animals that have been engineered with DNA from bacteria, viruses or other plants and animals. These combinations of genes do not occur in nature or from traditional crossbreeding. It would seem that making a really strong GMO seed would create strong plants and greater yield, but this has yet to be proven. What has been proven is that the GMO plants withstand herbicide, connect to health problems and cause environmental damage.

Our Michigan farmers want to tell you about what they make and how they grow. Create a conversation and relationship—you’ll be pleasantly surprised at what you learn.