U-Pick Raspberries

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By Chris Hardman

OUR RASPBERRY FARMERS report that the raspberry season is in full swing. To my family that means one thing: raspberry jam. We all love to eat freshly-made, warm jam spread on graham crackers. For my favorite raspberry jam recipe, I turn to the experts at Ball and use their Mixed Berry Jam water bath canning recipe. If you are not into canning, Ball has a freezer jam recipe as well.

Although you can find local raspberries at farmers’ markets, I usually pick-my-own. A trip to a U-Pick is a nice family outing or an opportunity for food editor Pam Aughe and I to get out of the office and explore. Last year I found yellow raspberries at Erwin Orchards. I can only imagine how beautiful that jam will be.

If you have any U-Pick raspberry farms to add to our list, please let us know.

Berry Hill Farm, Dexter

Erwin Orchards, South Lyon

Makielski Berry Farm, Ypsilanti

Middleton Berry Farm, Oxford

Rainbow’s End Farm, Fowlerville

Spicer Orchards, Fenton

Stoney Creek Orchard, Romeo

Wasem Fruit Farm, MilanRead More

Made in Michigan

MadeInMichiganLabel1By Food Editor Pam Aughe, R.D.

The best place to be a local food entrepreneur right now is Michigan. With small business support from places like the MSU Product Center, Hopeful Harvest and Foodlab Detroit, hundreds of new food start-ups have succeeded. Michiganders are a loyal group that support the region and are proud of the many products we produce. Here are just a few of my recent favorites.

Dave’s Sweet Tooth Toffee is a scrumptious handmade toffee made right on Lake St. Clair in Harrison Township. After being enjoyed for years by friends and family, and not being able to keep up with all the requests, their business began in 2011. Today the toffee is still made in small batches with real ingredients like butter, sugar, milk chocolate and almonds. Currently I’m coveting a bag of the dark chocolate cherry toffee and highly suggest you hide the bag in the refrigerator—the toffee is delicious chilled.

My first experience with Barlow’s Gourmet Products was at Gregg’s Gourmet Café and Pizza in Clarkston. They are the featured sauce on their barbecued ribs and chicken as well as on the BBQ chicken pizza.… Read More

Camping & Beer

By Food Editor Pam Aughe, R.D.

Camping in Michigan almost always involves imbibing in a good Michigan brew. With over 200 breweries in our great lakes state, we fill our growler with ease when on the road. We now travel with two empty growlers, as choosing just one beer (or occasionally root beer for the kids) is becoming increasing difficult.

Our favorite camp sites tend to be on Lake Michigan with the pink sand, crystal clear waters and sand dunes. So, as no surprise, the breweries we frequent follow the same pattern. We started our summer with a repeat—Petoskey Brewing Company—which is directly across the street from the state park. We filled our growler with their flagship beer called sparkle. An easy drinking American lager, sparkle was originally brewed in 1898 in the “old brewery” at the same location.

Also in Petoskey we visited Beards Brewery and Tap 30 Pourhouse. Beards is a small tasting room where we shared a flight of two different porters, red Irish ale, Belgian golden ale and traditional German beer made with wheat and rye.… Read More

Blueberry Bread

By Food Editor Pam Aughe, R.D.

THE edibleWOW EDITORS spent one beautiful summer morning picking blue ray blueberries at Montrose Orchards just Northwest of Flint. Intoxicated by the abundance of fruit, we each picked a full bucket of berries with great plans for freezing, canning and baking. All that picking built up an appetite which led us directly to the orchard’s farm market.

Montrose’s farm market has a large variety of baked goods, ice cream, fruit and local products. We each purchased a freshly-baked blueberry and cherry muffin, still warm from the oven. Not to be missed is their blueberry waffle cone ice cream only available during blueberry season.

Montrose has been a community mainstay for over 100 years providing acres of fruit and a friendly destination. The tradition of supporting local families continues today: Montrose supplies apples to more than 5,000 students in the local school district via a federally funded grant.

Take your time driving north this summer and stop by Montrose Orchards to pick some fruit, purchase local products and support the local food system.

Blueberry Bread

2          cups all-purpose flour

1          cup whole wheat flour

1          tablespoon ground cinnamon

1          teaspoon baking soda

¾         teaspoon salt

½         cup milk

4          large eggs

2/3        cup canola oil

2/3        cup sugar

2/3        cup light brown sugar

2 ½ cups blueberries

  1. Preheat oven to 350o.
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