We as chef's,can't say it enough. When we say eat local,it starts with the fundamentals. As consumers,it is a little difficult to source proteins. Well, maybe not, but definitely not as easy as it is for us chefs to source them. With that5 being said, i have compiled a list of great local Michigan produce that you can buy, and a timeline, for the spring harvest. Remember, the closer you are to the beginning of your product, the greater, tastier, and more bountiful your final dish will be,it starts with the fundamentals,duh!
Its very easy to find a local farmers market to buy these items!
Greens ( arugula, swiss chard, lettuces,etc...) - May through September
Beets- May through October
Asparagus- April through June
Fava beans- May, June
Herbs- May through October
Morels- may through July (will drastically change from year to year, depending on temperature and rainfall)
Parsnips- May through mid summer, then once again around September
Radishes- May through October
These are just a few. Of course, we are excited for the summer harvest as well.... Heirloom tomatoes, fruits, squash blossoms...
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