Wheresoever you go,
go with all your heart. - Confucius
by Church of One

Next Tuesday, February 14th is Valentine's Day - a day for lovers, sweethearts, paramours ... and chocoholics. Like it, love it or hate it, Valentine's Day is an annual tradition that will see over one billion valentines will be given out worldwide, 85% of those by women. However you choose to celebrate the holiday, consider making it a little more special with something from Michigan.

There's plenty of delicious Valentine's Day recipes from Pure Michigan at Michigan.org. The Food Network also offers up some culinary advice for Valentine's Day complete with a full Valentine's menu. Lansing's WLNS CBS channel 6 website has a complete Valentine Day section on their website where you can learn all kinds of useful information including (who knew?) that chocolate is an aphrodisiac. The folks at the Grand Rapids Press and mlive.com have some tips for Valentine's Day cooking with kids.

We have to remind you that February is National Cherry Month and cherries make a great and healthy way to bring the distinctive Valentine red into your celebrations. An affordable and tasty non-alcoholic beverage are cherry sparklers made with Michigan cherry juice and sparkling water.

On the adult beverage front, a whopping 95% of wine drinkers agree that wine makes a perfect gift, and you can't go wrong with a  Michigan wine or  Michigan beer! The folks at MyNorth offer a listing of Northern Michigan sparkling wines to set the tone for your celebration. While bubbles are big, beers can also be appreciated. Dianna at Promote Michigan has let us in on her Love Affair with Michigan Beer, which features all kinds of special and regular brews from Michigan's brewmasters. You can stay awake Ann Arbor Brewing's Espresso Love featuring coffee, cozy up to the Decadent Dark Chocolate Ale from Atwater Brewing or go a little lighter with Dragonmead's Redwing Raspberry Wheat. This is a great feature so definitely check it out!

Ginny, You Are My Shining Star by docksidepress

If you're left scratching your head over what to buy him or her, check out the 'Valentine's Day Gift Giving Guide' from WLNS.com.  Don't forget the furry friends in your life either! You can be a homeless pets Valentine when WXYZ-TV 7 in Detroit hosts their Annual Valentine's Day Telethon to support the Michigan Humane Society. Tune in or donate online with the Michigan Humane Society!

If that's not enough and you really want to get your Valentine on, check out Absolute Michigan keyword Valentine for food & gift ideas.

For a little eye candy, you should check out the Valentine slideshow from the Absolute Michigan flickr pool!

We also have a large number of Michigan web sites to check out (though if we're missing one, be sure to add a link to it).

Flowers & Florists - say it with flowers

Chocolate - there's also candy companies

Candles - lighting the way for romance for thousands of years

Jewelry -silver & gold, platinum and bronze, pick your favorite.

Wow, you actually made it to the end of this post - don't forget to buy yourself a little something for Valentines Day!

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Turkey by Vaughan

Thanksgiving is just around the corner and over a million Michiganians will soon be hitting the road to attend family get-togethers and enjoying annual traditions. To help get ready for the upcoming holiday we have compiled a bunch of informative and entertaining Thanksgiving related links for you to enjoy.

Thanksgiving Food & Drink

Thanksgiving starts with turkey, and the folks at Michigan Turkey are getting ready. An article from Whole Foods notes that Michigan Turkey  is not a large conglomerate - they work strictly with farms in west Michigan within 25 miles of the plant. Check out the video below The Traverse City Record-Eagle has a great feature with tips & recipes for making it a local Thanksgiving and mLive's Thanksgiving Page has some excellent info (with more coming) including a recipe for cherry wood smoked turkey that looks absolutely delicious! They note that Thanksgiving is expected to cost about 13% more in 2011, but also offer a few tips for a simpler and lower stress holiday.

You can get lots of great Thanksgiving recipes and dinner ideas on the Food Network's website and go to Michigan-based Kitchen Chick for a ton of Thanksgiving recipes including cranberry pie!

Michigan Master Sommelier Claudia Tyagi told us:

I always like Riesling with turkey, although with poultry Chardonnay would be beautiful. You have a lot of versatility and a lot of possibility with turkey. You could use a white wine or an aromatic wine. Those tend to go well with turkey, too.

Speaking of wine & recipes, there's a post on Leelanau.com today that pairs recipes from Traverse magazine with wines. Last year Claudia sent us Sylvia Rector's article Give Michigan wines a second look on Thanksgiving. She calls out some more Michigan wines that you'll want to put on your wine shop radar! MyNorth.com suggest a few Rieslings on the sweeter side and they also list some great dry Rieslings (which are awesome if you haven't tried them).

The Centennial Cranberry Farm in Paradise was established in 1876 and has online ordering of all kinds of cranberry products. Absolute Michigan has more about Michigan Cranberries, and lots more Turkey Day food ideas & articles at absolutemichigan.com/Thanksgiving and in our Michigan Grown section in Food & Dining!

Parades & Football!

2011 marks the 85th birthday of America's Thanksgiving Parade, and the parade is one of the country's oldest and most celebrated parades. It kicks off at 9:20 AM on Woodward Avenue and Mack and end at Woodward Avenue and Congress in downtown Detroit on Thursday, November 24, 2011.

If you Motown is off your radar on Thanksgiving, how about a nice set of parade photos from the our Flickr pool, a clickondetroit.com article - "Thousands Cheered As America's Thanksgiving Parade Rolled Down Woodward " (with video), a historical look at Detroit's Thanksgiving Day Parade and a TV tuned to WDIV-TV Local 4 at 9 AM (also on for an hour nationally). If you're the prudent type, you might consider building up a calorie credit balance at the Annual Detroit Turkey Trot.

Thanksgiving Day by Dave Hogg

The Detroit Lions 72nd Thanksgiving Day Classic pits the Lions against the NFL leading and currently undefeated Green Bay Packers. We'll have details next week on Absolute Michigan.

Amaze your family, friends with what you learn about the origins and history of Thanksgiving on Wikipedia.

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Cranberries by argusmaniac

Red Beauties in Lake Magazine's 2006 Holiday Issue is an engaging look at cranberry farming in Michigan. Although Michigan only has a small number of cranberry farms in the northeast, Upper Peninsula, and the southwestern corner of the state along Lake Michigan totaling about 250 acres - compared to more than 18,000 acres in nation-leading Wisconsin - the state does have all the requirements to grow a cranberry industry. The feature also provides a look at what's involved in cranberry farming, and I have to say I learned a thing or two!

For more about the official fruit of Thanksgiving, you can go to the Cranberry Institute, which features tons of information about the purported health benefits of cranberries. Although it's probably not what you'll put on your table next Thursday, Locavorious has a tasty Michigan Cranberries in Cranberry Apple Pork Loin Roast along with some information about Michigan cranberry farms. You can get a nice recipe for cranberry pie from Michigan-based Kitchen Chick. Michigan's leading producer is  Centennial Cranberry Farm way up on Whitefish Point (near Paradise, MI), and their site is loaded with cranberry information & recipes. In closing, here's a simple recipe that you can make with 100% Michigan ingredients. We'll  try out in the Absolute Michigan kitchen next week and report back!

Baked Cranberry Acorn Squash

4 small acorn squash
1 cup chopped apple
1 cup fresh cranberries, chopped
1/4 cup Michigan maple syrup
2 Tablespoons butter or margarine, melted

Cut squash in half lengthwise; remove seeds. Place cut side down in a 13 x 9 x 2-inch baking pan. Bake in 350 degree oven for 35 minutes. Turn cut side up. Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes or till squash is tender. Makes 8 servings.

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Kathy Siler of the Michigan Ag Council has a great article entitled In Search of the Great Michigan Pumpkin that notes that US Department of Agriculture’s statistics for 2010 ranked Michigan second in the nation with 7,400 acres of pumpkins planted. She also tells the centuries old legend of Stingy Jack, the Irish cheapskate who gave the name to the Jack-o-lantern and shares a lot information, including a recipe for Pilgrim Pumpkin Pie. While we are a big producer, the Kalamazoo News says that the 2011 pumpkin crop is a little smaller than usual, so today might be a good day to head to your local pumpkin patch!

The best listing we found is at Pumpkin Patches and more. Taste the Local Difference has a nice list of northern Michigan pumpkin farms and notes that in early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling. We'll explore that in the Absolute Michigan kitchens and report! Their Pumpkin page has more facts including:

• Pumpkins are a nutritious, low-fat, low-calorie food.
• They are high in potassium and Vitamin A and are also a good source of beta-carotene.
• Pumpkin seeds are rich in magnesium, copper and cholesterol-lowering phytosterols.
• There are many varieties of pumpkins besides the standard Jack-O-Lantern and pie pumpkins. Some especially fun ones are Jack B. Little miniatures, white pumpkins, Australian Blues, and Atlantic Giants.
• Pumpkins were once believed to eliminate freckles and were used as a remedy for snakebites.

Click through for more and a slew of great pumpkin recipes including Pumpkin Butter, Pumpkin Nachos (seriously), Pumpkin Thyme Rigatoni, and Potage au Potiron, a delicious soup made in the pumpkin! Pumpkins aren't just for eating - some of Michigan's brewmasters have brewed up some pumpkin ales. Click that link for a list and don't forget about Jolly Pumpkin and their La Parcela Pumpkin Ale!

Of course the main use of pumpkins at this time of year is carving, and Michigan has some incredible artisans including "Pumpkin Ed" Moody, a specialist in giant pumpkin carving. Click the photo to see some of his work and also to learn about his new project, Karving for Kids that will allow Ed to carve for kids at Children's Hospitals around the country. You can see another astonishing pumpkin carver in action in the video below!

Much more pumpkiny goodness at Absolute Michigan keyword pumpkin!

As promised, here's a CBS News video of Michigan master carver Ray Villafane - this guy's work is jaw-dropping!

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Enjoy a cup of Summer~ by Blondieyooper

Taste the Local Difference says that blackberries are ready to pick! Blackberries are very high in Vitamin C and K and manganese and a good source of Vitamin E, folate, magnesium, potassium, and copper. They have one of the highest levels of the antioxidant antocyanin, which may help fight cancer, aging, and improve vision. Some fun facts:

• Blackberries are also known as "black caps"
• Blackberry tea was considered a cure for dysentery during the Civil War
• The blackberry leaf was used as a hair dye
• Blackberries are one of the easiest fruits to grow

In addition to great recipes for Wild Greens and Chevre in a Blackberry Cider Vinaigrette and Blackberries With Mint Tea Syrup And Yogurt, they have a really easy and tasty looking recipe for...

Blackberry and Peach Buttermilk Cobbler

blackberries by PepOmint

1/4 cup maple syrup
1 tsp. cornstarch
3/4 lb. peaches, pitted and thickly sliced
1/2 cup (1 stick) butter cut into large pieces
1 cup flour
2 teaspoons baking powder
1/4 tsp. salt
1 1/4 cups buttermilk
6-oz blackberries

Preheat oven to 375 °F. In a medium bowl whisk together maple syrup and cornstarch then add peaches and toss to coat; set aside. Put butter into an 8-inch round or square glass or metal cake pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside. In a medium bowl, whisk together flour, baking powder and salt then stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Sprinkle reserved peach mixture and blackberries evenly over top of batter and bake until golden and bubbly, 50 to 55 minutes.

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Ann Arbor June 2009
by RichardDemingPhotography

Ed Vielmetti is the Paul Revere of Michigan strawberries. The Ann Arbor area is usually the first in Michigan to see ripe berries, and Ed says that 'U-Pick' strawberries are ready this week in SE Michigan! Ed advises:

The pick-your-own strawberry season is short. Typically there are only three or four weeks when the berries in the fields are ripe enough to pick, and some years there are only two weekends when they are out in enough quantities where you can count on getting enough to freeze, turn into jam or prepare in quantities at reasonable prices.

Leora picking Michigan
strawberries by Blondieyooper

While strawberries are not yet ready to pick in Northern Michigan, Taste the Local Difference has some great information about strawberries & their uses.

Strawberries are grown in every county of Michigan and your fun fact of the day is that 53% of seven to nine year olds say strawberries are their favorite fruit. Strawberries are high in iron and Vitamin C - Eight strawberries will provide 14% of the recommended daily intake of Vitamin C for kids - and have less than 60 calories per cup. I recently read that you can mix strawberries and baking soda to form an at-home tooth whitening compound but you should probably read more about the ins and outs of DIY tooth whitening first.

Wild Strawberries by Rudy Malmquist

The MDA's Michigan Strawberries page has a ton of strawberry purchasing, growing and preparation info and some great strawberry lore, such as the fact that strawberries were a symbol of perfection and righteousness that medieval stone masons carved on altars and around the tops of pillars in churches and cathedrals and that:

In parts of Bavaria, country folk still practice the annual rite each spring of tying small baskets of wild strawberries to the horns of their cattle as an offering to elves. They believe that the elves, who are passionately fond of strawberries, will help to produce healthy calves and abundance of milk in return.

If you have some strawberries left over after tying them to the neighbor's cow (and trying out the Strawberry Shortcake Recipe from Bad Bab's Grandma), consider the recipe for Strawberry Sorbet after the jump!

Strawberry Sorbet (serves 6-8, courtesy Joy of Cooking/Taste the Local Difference)

Taste of summer by BAD BAB

2/3 cup water
2/3 cup granulated white sugar
5 cups or 2 lbs. fresh or frozen unsweetened strawberries
2 Tbsp. lemon juice
2 Tbsp. Grand Marnier or other liqueur (optional)

Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled, about an hour or so.

Meanwhile, thaw the strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. If using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.

Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Pour the mixture into a 8 inch or 9 inch stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

Note: If you taste the sorbet after freezing and find the amount of sugar is not right, adjust the level of sugar by adding a little sugar syrup (too little sugar in sorbet) or water (too much sugar in sorbet) and then refreeze the sorbet. The sorbet is not affected by thawing and refreezing.

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You can download the guide as a PDF or pick it up at farms, markets and other places that feature local food across Northwest Michigan. A highlight is their Spend 10 Local Dollars Campaign, which encourages people to make a pledge to spend $10 weekly on local food products. Taste the Local Difference project director Janice Benson says:

"The guide helps people find local food, and combining that with a commitment by families to spend at least $10 each week on local food will significantly boost our local economy. We have a lot of great produce throughout the summertime, but we also have meat, fish, eggs, dairy products, beverages, and much more that is available to us all year long."

DoF Asparagus by RichardDemingPhotography

You can get all the details and  make the pledge, search farm markets & businesses for all kinds of products, view tasty recipes and more at localdifference.org. Try some of these ways to make a difference in your community with $10 or more a week!

• Buying local meat, fish, eggs, and produce from your local grocer, restaurant, or farmer.
• Ordering a glass of local wine, cider, or other beverage that includes locally grown items at dinner.
• Ordering a menu item that includes locally grown items at a restaurant.
• Becoming a member of a CSA farm.
• Ordering food for office lunches and parties that includes locally grown items.
• Purchasing locally grown food products for holiday gifts and entertaining. (Jams, honeys, cheeses, dried cherry mix, salsas, etc.)
• Buying local cream for your daily coffees and local teas that include locally grown herbs and fruit.

We'll add one more - check out Absolute Michigan's Michigan Grown section and search for all kinds of great Michigan products that can help you help your neighbors!

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The Elusive Black Morel
by cedarkayak

1. Morechella, true morels, are a honeycomb-like mushroom that  are prized by chefs the world over. The Great Morel Homepage can take you a lot deeper with links about the science of  these woodland delicacies. If you're looking for information about hunting morels this feature on Leelanau.com has some great tips to help you hunt and to be a good citizen of Morel Nation. Ed Vielmetti in Ann Arbor has a bunch more thoughts on the hunt.  MichiganMorels.com has tons of information as well about where to look, saying: Black morel habitats includes Ash, Fruit and Aspen trees (also known as: Popple or Poplar) or even lawns and fields.White (yellow) morels especially like Elm, Fruit trees, and Maple. And in southern Michigan, the Tulip Poplar tree is a good host.

2. When you find morels, you're going to want to cook them. The easiest tip is to soak them and rinse very well - they do have a lot of "grit" - and then fry them in butter. You can of course do a lot more with them. Check that Leelanau.com article and the recipes page at The Great Morel (one suggests a Michigan Dry Riesling pairing - we couldn't agree more!). Even if you don't find morels, you can buy them from Michigan-based Earthy Delights. On their recipes page they offer several ideas including Spring Wild Harvest Ragout With Fiddlehead Greens & Morels!

My favorite part of Spring by Apocaplops

3. Michigan loves its morels and we have two great morel celebrations. The first happens this weekend: the annual Mesick Morel Festival (May 6-8, 2011). The second is the National Morel Mushroom Festival in Boyne City which takes place May 12-15, 2011. When you click that link you'll hear the strains of the Mushroomers Waltz, and when you visit the festival, you'll have a chance to taste an incredible array of morel dishes and enjoy an experience much like  Absolute Michigan did a couple of years ago.

4. Finding morels means knowing what they look like, and being able to distinguish them from poisonous false morels. You can see a whole bunch in the Michigan Morel Slideshow from the  Absolute Michigan pool on Flickr, including one from Sunday posted by the Honor Motel.  Michigan in Pictures has a bagful of photos and articles about morels as well. If you want to share YOUR photos with us, add them to the .Absolute Michigan pool on Flickr or post them to the Absolute Michigan Facebook!

5. There's a bunch of great videos out there on morels including a sweet time lapse of a morel growing over 8 days by Ken Scott, a nice tour of the Michigan woods in morel season, one with Zachary Trost and morel expert Tom Nauman and a very nice primer to morel hunting from Country Living. I have to go with my buddy Tony Williams and the Boyne City Morel Fest - enjoy and good hunting!!

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Hamtramck's Pazcki Day page gives you all kinds of lore and legend on these traditional Polish doughnuts which are also known as Bismarcks or plain old jelly doughnuts. They explain:

PÄ…czki is the plural form of the word pÄ…czek in Polish, but many English speakers use paczki as singular and paczkis as plural. A pÄ…czek is a deep-fried piece of dough shaped into a flattened sphere and filled with Plums or other sweet filling...

Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz has described that during the reign of the August III under influence of French cooks who came to Poland at that time, pączki dough baked in Poland has been improved, so that pączki became lighter, spongier, and more resilient Pączki Day Traditionally, the reason for making paczki has been to use up all the lard, sugar and fruit in the house, which are forbidden during Lent.

I guess that if you're facing 40 days without sugar & fruit, a plateful of paczki makes a lot more sense. Dig in with the links below!

• The photo to the right comes from Wikipedia's PÄ…czki entry.
• Forgot to buy your paczkis? Vina at recipezaar has an Authentic Polish Paczki recipe that she found handwritten in her Polish grandmother's cookbook!
• The Paczki Headquarters at the Hamtramck Star is packed with paczki goodness including photos of paczki as big as your head!
• Your Diet Is About To Meet It's Nemesis (or why it's called Fat Tuesday in Detroit) by Detroit Derek on Michigan in Pictures got this big ball of dough rolling!
• You can get even more photos at Flickr Hive Mind: Paczki
• There's a bunch more Pazcki Day info at Kitchen Chick including audio of the correct pronunciation of paczki and the story of   THE FAMOUS PACZKI THAT SAVED EUROPE!
• If you need a sound track to get going, head over to paczkiday.com.
• ArborWiki has a Paczki entry that includes a list of the best bakeries in Hamtramck.
• Absolute Michigan has more Hamtramck links for you to snack on.
  
• The Freep is supposed to be posting the results of their Paczki Limerick Contest this morning but haven't ... maybe they're in a food coma.
• What kid can resist Paczki Pals & Bobbleheads?

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sweet corn! by PepOmint

While corn is not yet ready to pick in northern Michigan where Taste the Local Difference is based, I did see a photo pop up yesterday in the Absolute Michigan pool on Flickr showing that corn is ready to pick in southern Michigan.

The folks at TLD note that corn is a good source of Vitamin A, C, and the B's, phosphorus, potassium, and (surprisingly) it is also a source of protein. Here's a few tips on selecting & storing corn:

• Look for husks that are green, with golden tassels and kernels that look plump.
• Eat sweet corn soon after harvest; it loses its sweetness quickly.
• Keep fresh sweet corn refrigerated or on ice with the husks on.
• Use older corn for soups and baked dishes.
• For longer-term storage, blanch corn for 3-5 minutes, rinse under cold water, and drain. Place in an airtight container and freeze.

For those who want a little more than simply corn on the cob, how about:

Macro Corn by smiles7

Corn in a Garlic Butter Crust

6 ears of corn on the cob
salt
1 cup butter
2 Tbsp. olive oil
2 cloves garlic, peeled and crushed
2 tsp. freshly ground black pepper
1 cup whole wheat breadcrumbs
1 Tbsp. chopped parsley

Boil the corn in salted water until tender, then leave to cool. Melt the butter and add the oil, garlic, and black pepper. Pour the mixture into a shallow dish. Mix the breadcrumbs and parsley in another shallow dish. Roll the corn in the melted butter mixture and then in the breadcrumbs. Broil the corn under a high broiler until the breadcrumbs are golden. Serves 6.

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Untitled by jenny murray

First Michigan Cherries
by RichardDemingPhotography

Taste the Local Difference says that sweet cherries are ready to pick! A quick check of Real Time Farms and the photos in the Absolute Michigan pool shows that cherries are available across Michigan. They were available so early this year that the National Cherry Festival which is happening now and usually has to import cherries was able to use local cherries. A few facts about cherries:

• Cherries are an excellent source of Vitamin C and a good source of potassium, magnesium, iron, folate, and fiber.
• Cherries have among the highest levels of antioxidants compared with other fruits.
• The United States produces more than 650 million pounds of tart and sweet cherries. Michigan grows about 75 percent of the U.S. crop of tart cherries, and about 20 percent of the US crop of sweet cherries.
• Some of the sweet cherry varieties grown in Michigan are: Emperor, Napoleon, Francis, and Schmidt.
• Some studies show that eating about 20 cherries a day could reduce inflammatory pain and headache pain.

You can get lots more cherry goodness from Taste the Local Difference's cherry articles and also at absolutemichigan.com/Cherries! Speaking of cherry goodness and in keeping with the no-fuss style of cooking that summertime requires, here's a couple of easy cherry recipes that we like:

(Grand Rapids) cherries by creed_400

Cherries with Ricotta and Toasted Almonds
3/4 cup fresh or frozen pitted cherries
2 Tbsp. part-skim ricotta
1 Tbsp. toasted slivered almonds

If frozen, heat cherries in the microwave briefly to soften. Otherwise, top the cherries with ricotta and almonds. (Food Network)

Cherry Kabobs

Partially freeze 2 cups of sweet cherries, then thread them on skewers, alternating with 2 cups fresh pineapple chunks. Combine: 1/2 cup red wine vinegar, 2 Tbsp. olive oil, 1 Tbsp. honey, and1/2 tsp. curry powder in a small bowl; mix well.

Place kabobs on grill over medium coals. Brush with mixture. Cook 4 to 5 minutes, turning and basting with sauce after each turn. (Taste the Local Difference's own Janice Benson)

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emil hates rhubarb by yodraws

Taste the Local Difference says that rhubarb is in season. They note that rhubarb is high in Vitamins A and C, calcium and fiber and that one cup of diced rhubarb contains about 26 calories. It's often called the "pie plant and for centuries, the dried root of the plant was used for healing purposes and so prized that Russian czars had a state monopoly over "crown" rhubarb. The leaves of rhubarb contain oxalic acid and are unsafe to eat in quantity (so don't).

Whenever I hear rhubarb, I think about strawberry-rhubarb pie and also baseball announcers saying we've got a real rhubarb on the diamond". I wondered about that (because that's apparently what i get paid to do) and found the best explanation of the origins of that slang and a whole ton more about rhubarb at everything2.com:

Today a rhubarb is synonymous with melees and free for alls, but in Shakespeare's day when a play called for a crowd scene, the director gathered an assembly of actors and had them noisily mutter something akin to "Rhu-bar-bar, rhu-bar-bar ,rhu-bar-bar, which reverberated through the theatre like the sounds of an angry horde. " Try it. I'll bet you sound pretty threatening,   especially if you've got a couple of friends with you. From this "rhubarb" eventually came to be theatrical slang for "commotion." Rhubarb meant 'to make crowd noises', and actors who did it   were called "rhubarbers." This standard stage practice then became a verb "rhubarbing", eventually "rhubarb" came to mean, "fight."

I think we were talking about rhubarb as food, though, so here's a recipe for Lizzy's Rhubarb Bread from MyNorth.com:

Tag Team by dailyinvention

Ingredients:

• 1 1/2 cups brown sugar
• 2/3 cup oil
• 1 egg
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 1/2 cups finely diced rhubarb (or more to taste)

Topping:

• 1/3 cup brown sugar
• 1/3 cup chopped nuts
• 1 teaspoon cinnamon

Preparation:

Mix together all bread ingredients. Pour into two 6-inch greased and floured loaf pans. Before baking, mix together and sprinkle topping over batter. Bake at 325 °F for 40 to 60 minutes or until an inserted broom straw [or toothpick] comes out clean. Makes two 6-inch loaves.

For all things rhubarb visit the rhubarb compendium website...

On the photo above, Stefan writes: My grandparents do almost everything together. They're inseparable and an unstoppable team when it comes to making rhubarb pie.

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Head over to Michigan Maple to read all about it and check out The Cycle of Sweetness: From Sap to Maple Syrup on Michigan in Pictures for details on the making of maple syrup.

Still hungry? How about this recipe for a Michigan-made morning treat??!!

Maple BBQ Bacon

12 thick slices of bacon
1 jar American Spoon ® Maple BBQ Grilling Sauce

1) Preheat the oven to 375 °F.

2) Place a wire rack on a large baking sheet. Lay the bacon on the rack, being careful not to overlap the edges.

3) With a large spoon, drizzle one to two tablespoons of American Spoon ® Maple BBQ Grilling Sauce down the center of each slice of bacon. Then, with the back of the spoon, spread the BBQ sauce across the entire slice of bacon (it's OK if it drips off the sides).

4) Bake for 20-25 minutes, until the bacon is cooked through and the sauce looks thick and dark on the bacon. If it burns on the edges, it's OK.

5) Remove from oven and let stand for 5 minutes before serving. Use as you would normal bacon – for breakfast, on sandwiches or salads, or on its own as a snack.

Megan took these photos - check out her Michigan Maple photo slideshow!

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About this recipe Eli writes: It is actually our Nana's recipe that we both have loved ever since we were young boys. My Nana actually makes it specially for me now when I visit from California (she made it for Thanksgiving and it was delish). When I think of this soup I can envision winter in Michigan. It's delicious and extremely hearty with a rich meaty flavor from the mushrooms.

Mushroom Barley Soup

1-2 ounces dried porcini mushrooms, 1/2 in pieces
6 ounces fresh button mushrooms
2 stalks diced celery, 1/2 in pieces
2-3 diced carrots, 3/4 in pieces
1 diced medium onion, 1/2 in pieces
3 tablespoons butter
2 medium diced potatoes, 3/4 in pieces
3/4 c pearl barley
2-3 c vegetable stock
2-3 c mushroom stock
salt and pepper to taste

Re-hydrate the dried mushrooms by soaking in enough warm water to cover until soft. Strain through a fine-mesh sieve, reserving the liquid, and set aside

Saute the mushrooms, celery, carrots, and onion in butter in a large soup pan until soft.

Add potatoes, barley, reserved mushroom liquid and stock. Bring to a boil, then lower heat and cook slowly until flavors blend and soup thickens. If it thickens too much, more broth can be added.

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You can learn more about the book and order online from Spirituality & Health Books. It's a beautiful book and you may find it easier to use the recipe as it appears in the book (612k pdf).

Classic French Onion Soup Gratinée

We've made hundreds of gallons of this soup and still can't get enough of it. Oddly, however, it's one of those dishes that too many cooks make incorrectly. We've seen recipes call for everything from soy sauce to Worchester sauce to balsamic vinegar. Others want the onions to cook until they all but fall apart. All this extra stuff makes a simple and satisfying dish way too complicated. It's really very easy to make and requires only a few ingredients, some patience and a hot oven.

1/3 pound butter
3 yellow onions, sliced with the grain of the onion then cut into 1-inch lengths
(This is to make it easier to eat the soup with a spoon. There is nothing worse than onion dribbling down your chin.)
1/2 handful flour
1 cup red wine
2 sprigs thyme
7 cups chicken stock
olive oil
8 slices of day-old baguette, sliced
to 1/2-inch thick
8 slices of cheese

The traditional cheese is a French cheese called Comte. You can also use Gruyere, Emmental or Swiss cheese. Some American-made cheeses that would also fit the bill are: Roth Kase's Grand Cru Gruyere or Upland's Pleasant Ridge out of Wisconsin. Here in Michigan, Grassfield's Edam. Don't use provolone or mozzarella as they're much too rich and get stringy. The Swiss/Gruyere style cheeses offer a bite that counters the oniony richness of the soup.

for the soup:

Put the butter into a 4-quart pan and melt over medium-low heat. Add the onions and season with salt and pepper. For the next 30 minutes, let the onions cook slowly. Slowly is the key word here. If you cook them too quickly, their natural sweetness won't come out.

Sometimes you'll see sugar called for in an onion soup recipe; this is because the recipe is asking you to cook the onions too quickly, thus missing out on the onions' natural sweetness, and even inviting a hint of bitterness. But, if cooked correctly-and by correctly we mean slow, patient cooking - then no sugar is needed. Mom would be proud.

Sweat the onions, making sure to stir frequently with a wooden spoon, especially after all the water has evaporated. The onions will not begin to color until all that liquid is gone, and you'll have to pay close attention so they don't burn to the bottom of the pan. Your attention will be rewarded though, once the onions start to turn a beautiful, golden brown.

The color of the onions is very important. Too little color (too white) and the flavor will not develop correctly; your soup will be characterless. Too much color (very brown) and the flavor will be too strong. Golden brown is the color you're looking for. Golden brown gives you a rich, mellow soup.

Once you have the right color, sprinkle in a half-handful of flour while stirring with the wooden spoon. Basically, what you're making is a roux, a classic French thickening agent. Only add enough flour to lightly coat the onions - you don't want to make wallpaper paste. Stir in the red wine, add the sprig of thyme and finally, the chicken stock. Turn up the heat to bring to a boil, then turn down to a simmer. Simmer for 30 minutes. Adjust the seasoning.

for the croutons:

In an 8-inch frying pan, pour enough olive oil to fill the bottom to a 1/4-inch. Turn the heat to medium-high. When the oil is hot (you can check this by dipping a corner of your sliced baguette in the oil to see if it fries) fry 4 pieces at a time until golden brown. Turn the slices over and fry on the other side until golden brown. Do this for all the bread. Drain the croutons on a paper towel.

to finish:

Preheat oven to 450 degrees.

Ladle the soup into 4 8-ounce, ovenproof cups, leaving 1.4-inch at the top. Put two croutons on top of the soup.

You may need to get creative fitting these croutons in the bowl. Sometimes they are just too big and you'll need to break one up. The important thing is that the croutons cover the entire top of the soup. Don't break them up so small that you end up with crumbs.

Over the croutons, place 2 slices of cheese, making sure to crisscross them so there are 8 corners showing, not 4. Place the cups on a baking tray and bake in the oven for about 15 minutes, or until the cheese is nice and brown and bubbly. Serve the hot cups on napkin-covered plates. (The napkin keeps the cup from moving around on the plate.)

The best way to transfer the soup cups hot from the oven is to fold a towel into a long strip and use it like an oven mitt with each end for each hand. Sometimes the cheese will drip down during baking, sticking the bowl to the pan; a gentle twist of the cup will loosen it.

There's some controversy over what's actually "classic" in this recipe. For example, some say you have to use beef broth for the soup to truly be "classic." Some say the wine must be Port. There's no real consensus on the matter no matter how far back you go. These days, Joel Robochon uses chicken stock, and since he's one of the best chefs of the 20th century I am willing to bet it's okay. Personally, I like chicken stock because it doesn't overpower the soup, thus allowing us to better taste the onions.
-Eric Patterson

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In Five questions with wine expert Claudia Tyagi, the Detroit Free Press asked Master Sommelier* Claudia Tyagi about selecting Michigan wines to go with a Thanksgiving dinner. They've since removed it from the web, but she recommended:

I always like Riesling with turkey, although with poultry Chardonnay would be beautiful. You have a lot of versatility and a lot of possibility with turkey. You could use a white wine or an aromatic wine. Those tend to go well with turkey, too.

MyNorth.com suggest a few Rieslings on the sweeter side and they also list some great dry Rieslings (which are awesome if you haven't tried them). You might also want to try this recipe for roasting your turkey with white wine & rosemary.

Photo: Ciccone by Kiran Bhat

*Wikipedia's Sommelier entry explains that a sommelier is a trained and knowledgeable wine professional who specializes in all aspects of wine service. Since the Master Sommelier Diploma was introduced in 1969, 171 people from around the world had become Master Sommeliers by 2009. Of these there were 74 active Master Sommeliers in the Americas.

Claudia is one of three in the state of Michigan, and her observations can be found at twitter.com/Winegenie. Get many more Thanksgiving ideas at absolutemichigan.com/Thanksgiving.

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Local Apples by nasunto

Fall is here and that means it is once again time to enjoy Michigan's largest and most valuable crop - the apple. With temperatures unseasonably flirting with the freezing point, the race is on to harvest the prized fruit. Adding to this challenge is the fact that Michigan is enjoying it's largest crop in nearly 10 years with an expected crop of 26 million bushels compared to the typical crop of 20 million bushels. The uptick in the number of bushels has been attributed to this year's cool temperatures and more than average rain.

Michigan Farms & Mills

Fresh is the air in the orchards. Fresh are the fruits and vegetables we pick ourselves. Fresh is the fun we have with our families on a visit to Michigan's farms and mills. This is the refreshing way to answer questions like “Mom, where do apples come from?” This is where open-air markets and u-pick farms enliven our recipes. This is the true meaning of the phrase: farm fresh. So let's visit the farms and mills. Because nothing refreshes our lives like Pure Michigan.

Check out the huge list of Michigan farms and mills from PureMichigan.org.

Some Michigan Apple Quick Facts - check out more at the Michigan Apple Committee website.

• Apples are Michigan's largest and most valuable fruit crop, with a value of about $100 million annually to the apple grower.
• Value-added marketing and processing enhance the economic contribution of Michigan Apples up to $700 million of economic impact annually.
• There are over 7.5 million apple trees in commercial production, covering 37,000 acres, on 950 family-run farms throughout Michigan's Lower Peninsula.
• Small family farmers who operate their own orchards dominate the Michigan apple industry. According to statistics, 99 percent of Michigan orchards had fewer than 100 acres in apples.
• Longtime favorite varieties still dominate Michigan's orchards. The most prevalent variety remains the Red Delicious, followed closely by the Golden Delicious. The Gala is rapidly gaining on tradition, however.
• The Honeycrisp variety is continually growing in popularity. Look for it in September and October, and enjoy it while you can, as it will most likely be gone by mid-November! A growing number of Honeycrisp tree plantings still aren't in pace with its popularity among consumers! Honeycrisp has a crisp, juicy bite and a sweet flavor. They are best for fresh eating and also a great addition to salads!

New Kid on the Branch

A newcomer to Michigan's apple varieties is the SeeTango. MyNorth.com takes a at this much anticipated arrival in their article - The SweeTango Apple Makes Its Northern Michigan Debut.

Five Northern Michigan apple growers were among the first in the country to plant and harvest the world's newest designer apple, the SweeTango. The apple, developed at the University of Minnesota, is a cross between the crispy, juicy Honeycrisp (the must-have apple of the last decade, also developed by the University of Minnesota) and the sweet flavored Zestar apple. The SweeTango is "a fabulous piece of fruit," says Mark Evans of Evans Brothers Fruit Company in Frankfort, one of the five Northern Michigan members of the Next Big Thing, the SweeTango growers' cooperative.

SweeTango - A Sneak Preview

Find out all kinds of interest information about apples at the Michigan Apple Committee's website including the history of apples, the growers and the most popular varieties.

Little do most people realize that there are actually thousands of apple varieties and Michigan has many antique apple farms who strive to preserve them. Absolute Michigan's own Andrew McFarlane took note of one such orchard, Christmas Cove Farm in Leelanau in his article - Antique Apples.

Over on Michigan in Pictures there's a cool old apple picking photo from Old Mission in the 1890s courtesy the Archives of Michigan.

Check out more apple related information and websites using Absolute Michigan keyword apple.

Michigan Apple Recipes

Honey Crisp Apple and Endive Salad with Maple Apple Vinaigrette - via Great lakes chef extraordinaire Eric Villegas

Double Apple Galette - via Great lakes chef extraordinaire Eric Villegas

Barbeque "Mopping" Sauce W/Apple Cider Vinegar, Maple and Jalapeno - via Great lakes chef extraordinaire Eric Villegas

Ginger Apple Stir Fry - via Taste the Local Difference

Grilled Chicken with Apples and Feta - via Taste the Local Difference

Apple Lime Salsa - via Taste the Local Difference

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Potatoes by rdmeg

by Jeannine Taylor, Community Outreach Coordinator, Grand Traverse County Health Department

One potato. Two potato. Three potato. New potato? What in the world is a new potato?

No, they're not a strange new breed of alien-like vegetables with spirally nodules protruding from their fluorescent green skin. They are actually any variety of young, immature potato that is harvested not long after the plant flowers, usually in the spring or summer.

fingerlings by redmudball

So what's the fuss all about? New potatoes have very thin skin that can sometimes be rubbed off with your fingers. They are high in moisture content and have a particularly creamy texture. Often cooked whole with the skin left on, they are well suited for boiling, steaming and roasting.

The downside is that they have a very short shelf life and should be used within a few days of harvesting. They typically cannot be stored, so you won't find “true" new potatoes on your grocery store shelf. Baby red skinned potatoes are often confused for new potatoes, but in actuality, they have to go through a hardening process in order to be stored properly and to survive the long journey to grocery stores.

Regardless, these sweet and tasty morsels are so tender and delicately flavored they'll melt in your mouth.

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Tasting Tent II by farlane

The 2009 Epicurean Classic takes place St. Joseph August 28 - 30, 2009. It's one of the premier annual celebrations of culinary artisanship, drawing big name chefs from around the nation and world who lead classes & cooking presentations and mingle in a relaxed and unimaginably tasty setting. Add in wines and wineries from all over the world and food & kitchen supply vendors sampling their wares and you will see why many people count this as one of Michigan's signature events.

Enjoy a taste of the Epicurean Classic in this video from Scott Allman Productions and be sure to attend - you will not be sorry!

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Salad by by jpwbee

Taste the Local Difference says that leafy greens are ready to pick! Greens are an excellent source of iron, calcium, Vitamins A and C, and folic acid and also very high in dietary fiber and low in calories and sodium. What's not to love?? Here's a few fun facts about greens:

• Swiss chard is also known as white beet, strawberry spinach, seakale beet, leaf beet, Sicilian beet, spinach beet, Chilean beet, Roman kale, perpetual spinach, silverbeet and mangold!
• Arugula is known as “rocket” in some parts of Europe.
• Lettuce is a member of the sunflower family.

Untitled by Ken Scott

Herbed Baked Greens

2 egg whites
1 Tbsp. canola oil
1//2 tsp. Worchestershire sauce
1/3 cup lemon juice
¼ tsp. crushed rosemary
salt to taste
3 cups cooked, chopped greens
2 Tbsp. minced onions
2 cups cooked brown rice
1 ½ cups grated low-fat cheese

Heat oven to 350 degrees. Oil an 8-inch square glass baking pan. In large mixing bowl, beat egg whites with oil, Worcestershire sauce, lemon juice, rosemary, and salt. Gently stir greens, onions, rice, and cheese into egg white mixture, then turn into prepared pan. Cover with foil and bake 25 minutes. Remove foil and bake until lightly browned, 10-15 minutes. 4-6 servings.

While we're on the topic, here's Seth Bernard & May Erlewine singing about greens!

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Happy Memorial Day by lorainedicerbo

Si Quaeris Peninsulam Amoenam Circumspice

Memorial Day weekend marks the unofficial beginning of the summer season in Michigan and the weather forecasts around the state look to be favorable. Businesses in sleepy towns are waking up, and community plans for festivals and ongoing summer fun are taking shape after weathering it through an extended winter.  

Memorial Day weekend is traditionally one of the biggest travel holidays and this year will be no exception. With gas prices almost 40% lower than last year and MDOT halting road work for the holiday, travel is expected to be up this year. In fact according to AAA around 1.1 million travelers will be out on the road headed to and from their holiday destinations.   For many, this weekend is the first trip up north of the year and if you want to set up camp in one of our beautiful state parks there is still availability. Even if you are planning on sticking close to home for the holiday, we have found plenty of events happening all around Michigan.

Parades, Festivals, Reenactments and more!

Parades abound and if fudge is calling your name then head to Mackinaw City and honor our nation's Veterans at the biggest parade in Northern Michigan, the Mackinaw Memorial Parade. Held on Saturday, at 1:00pm this parade complete with floats, queen, and clowns is a family fun, must attend event. For events happening in your area please check with your local media outlets.

Step back in time and experience Civil War Remembrance at Greenfield Village in Dearborn. Become a part of living history as you travel through a microcosm of the American Civil War. Union and Confederate soldier re-enactors, civilians, musicians and historic presenters—all in period costume—are eager to immerse you in the life of this turbulent American era.

If your looking for something a little more cutting edge then check out Detroit's Electronic Music Festival or head to Marshall for the first weekend of their Renaissance Festival. You will find these events, other Memorial weekend events, and yet even more Michigan events happening throughout the year in the Absolute Michigan Calendar.

Since most of Michigan Memorial Day travel is done via the highways and byways why not check out a celebration of cars?  Northport hosts their 12th annual  Cars in the Park on Saturday, with food, music, and prizes.  Manton combines their 14th annual  Classic Car and Truck Show with a craft fair and in Frankenmuth visitors can enjoy a Ford classic car show featuring 125 vehicles, plus a gathering of hot air balloons.

Eat, Drink and be Grateful

For those who just want to kick back at home, support Michigan and grab your favorite bottle of Michigan wine, some fine Michigan made beer , stock up on the Faygo and fire up the grill. The Detroit News has a delicious looking recipe and basic grilling information in their article Grilled dishes add sizzle to Memorial Day weekend. For all you localvores we present Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust from Michigan-centric chef Eric Villegas. This recipe can easily be prepared on the grill and we recommend using Better Maid chips, Michigan cooking planks and any other ingredients the recipe calls for that you can purchase from Michigan based producers.

Another Villegas classic and a good Memorial Day twist would be to whip up Eric's Michigan White Shrimp & Smoked Whitefish "Gumbo" using Michigan white shrimp. Shrimp in Michigan? You better believe it! Russ Allen, after having transformed Belize and Ecuador from shrimp niche players to powerhouses returned to Michigan as a modern-day seafood equivalent of Johnny Appleseed and created an indoor shrimp farm in Okemos that is aiming to produce around 5 million pounds of shrimp per year.

Absolute Michigan Memorial Day Archives

Some articles worth revisiting on Absolute Michigan include one on poet Will Carleton's visit to Arlington Cemetery as well as Michigan's first Memorial Day from Michigan History Magazine. Also, do not miss the post about the Michigan Soldiers and Sailors Monument in Detroit from Michigan in Pictures.

Lest We Forget by scherbis

Last and Certainly not Least...

A visit to Wikipedia for insight to what this day truly stands for and why we all should take a moment, step back from our grills and give pause says it all. It is a lengthy page and we are posting just a blurb so we invite you to head over for further information.

Memorial Day is a United States federal holiday observed on the last Monday of May (May 25 in 2009). Formerly known as Decoration Day, it commemorates U.S. men and women who died while in the military service. First enacted to honor Union soldiers of the American Civil War (it is celebrated near the day of reunification after the civil war), it was expanded after World War I to include American casualties of any war or military action.

Many people observe this holiday by visiting cemeteries and memorials. A national moment of remembrance takes place at 3 p.m. Eastern Time. Another tradition is to fly the flag of the United States at half-staff from dawn until noon local time. Volunteers often place American flags on each gravesite at National Cemeteries. Many Americans also use Memorial Day to honor other family members who have died.

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morel spring 2008 by baldo1man

When an avid morel mushroom hunter stands before 250 people recounting a time when he walked out of the woods wearing only his underwear, socks and shoes, giggles burst but people listen. Finding the elusive morel is no laughing matter, but to the attendees of the morel hunting lecture at the 49th National Annual Morel Mushroom Festival in Boyne City, the entertainment was as delicious as the soup - seasoned with laughter and emboldened with rich enthusiasm.

After watching culinary guru John Sheets prepare a mouth-watering array of wild edibles, the crowd listened as native Anthony Williams recounted tales of his morel hunting lineage, sharing tricks and tips passed down through generations. Afterward, he shared a morel song accompanied by his wife, Robin Lee Berry. No one would walk away from Friday's festivities empty-handed.

Boyne City Sunset by rickrjw

What Boyne City offers this weekend is more than just words. Yesterday organizers and volunteers from the community accompanied four bus loads of hungry hunters, through private land, to search and pick as they will again today. Experts offered suggestions and visitors shared in the excitement of discovering their first morel. Not everyone walked away with something in their sack, but each person had the opportunity to inspect this elusive mushroom--some place other than their dinner plate or produce aisle. Immediately following, attendees were invited to celebrate at the Morelfest Wine and Dine, which featured an elegant five course morel-themed dinner with wine pairings. The evening ended with live music from blues artist Larry McCray on Lake Charlevoix.

Weekend events remain and there is still time to join in the fun! Saturday (May 16) offers another full day of activities, beginning with a morel breakfast, followed by a hunting competition; there will be a cooking demonstration by an award-winning chef; a craft-fair, where you can purchase morel inspired walking sticks, wood carvings, mesh morel-picking bags, jams, jellies and many other treats; a carnival to entertain the children or satisfy the inner-child, and another chance to experience great music with Twisted Finster. If you are anywhere in the vicinity of Boyne City, grab your family and friends and join in the fun!

...and just why was a morel hunter walking out of the woods in his underwear?

Apparently Tony had discovered "the mother lode" and, rather than leave them, utilized the remainder of his clothing to carry home the all the morels. Although he made no promises, with generous spirit and good humor he offered some of his secrets and instilled hope in a new generation of mushroom hunters.

Click for the all the details of the Boyne City Morel Festival or grab your Michigan map and head to Boyne City.

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The Mighty Morel by Pine Photography

It's springtime once again in Michigan, and not only have daffodils broken through, confirmations of morel mushrooms are arriving daily. For a few short weeks, folks flock to the woods in search of this elusive, edible mushroom.

Morel mushroom taste delicious, this is no secret, but the season itself is a sort of cultural absurdity. The "hunters" protect the whereabouts of their source as if it were the location of the Holy Grail. If you have ever wondered who your true friends are or just how well you have transferred your status from "down-stater" to "local" you find out pretty quickly during morel season.

Unfortunately, the toughest part about morel season is not deciding how to prepare this earthy delicious fungi; nor is the greatest challenge identifying them from other common mushrooms. The most difficult part of morel hunting is locating and claiming your own special spot, relatively secure from open-mouthed paper sacks and the hungry claws of hunters. Once you find one and finally sink your teeth in, you won't regret a single moment spent in pursuit of this earthly goodness--morels are divine!

Hunt Michigan Morels !!!!! by cedarkayak

As eager as you may be to fry up a fresh pick, consider a few pointers from avid hunters in our region:

1. KNOW YOUR SHROOMS. Learn to identify the "true morel" before you head in to the woods, or at least make certain you have the real deal before you serve them for dinner.

2. PROPER COLLECTING RECEPTACLE. Avid hunters insist on using a potato or orange bag--something netted, with holes--for collecting. A paper bag is fashionable, too, but purist prefer that pickers leave a trail of spores falling through the holes in the bag. (I recently read that the mushrooms begin to decompose almost immediately if they cannot "breathe," so collecting them in a plastic bag is poor practice, but would suffice in pinch.)

3. LEARN THE LOCATIONS. An oak forest will probably never produce a morel, so say the experts; be sure to look for ash, maple, elm, poplar, and apple trees, commonly referred to as "host trees." Morels may be found in surprisingly varied soil conditions, near sandy dune or swamp. Returning to the exact location year after year may or may not produce satisfying results. Generally a successful location one year will breed abundance the next, but one never knows. That is why they call this little bugger--elusive--one just never knows exactly where to look.

4. GET PERSONAL. One of the most successful hunters I know spends a significant amount of time on bent knee. Once you discover one morel, there are bound to be others, so staying calm and surveying the surroundings often proves the most productive tactic. When a morel is spotted, hunt around, but tread lightly. Many morel have been overlooked, or worse yet--squashed--in hasty anticipation of potential finds.

5. LEAVE A TRACE. Besides stealing someone's favorite spot, the greatest mushrooming faux pas one can commit is to pick the mushroom--root and all--from the ground. Instead of this method, break the mushrooms stem and leave the remaining stem and root in the ground. The idea, I think, is to leave a few spores for the next year, but other hunters gauge the abundance of the area by what remains, and there is still a strange satisfaction in knowing that you missed them by only a moment or two. (Do not leave garbage in the woods, however.)

6. BE SAFE! This applies to ALL aspects of the hunt: searching, finding, identifying and eating. Use a compass in the woods if you have no sense of direction (or even if you do.) Take friends or tell someone your plans. Have a snack and water handy, and a jacket never hurt.

7. BE CONSIDERATE.

8. HAVE FUN! Most important facet of all.

Salmon Fillets With Morel Mushrooms

Ingredients:

• 3 Tbsp. butter
• 5 shallots, minced
• 18 ounces morels, trimmed, cleaned and sliced
• 3/4 cup bottled clam juice
• 3/4 cup dry white wine
• 3 Tbsp. whipped cream
• 2 tsp. chopped fresh tarragon or 1/2 tsp. dried
• 6 8-ounce salmon fillets
• fresh lemon juice
• 2 Tbsp. butter, melted

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add Morels; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids have almost evaporated, about 20 minutes.

Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.

Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Broil until just cooked through, without turning, about 6 minutes. Sprinkle with salt and pepper. Transfer to plates. Spoon Morels over.

Serves 6

Explore many more Michigan morel features and links from Absolute Michigan!

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Morels ! by cedarkayak

The latest issue of Midwest Living feature on the Best Midwest Food Towns served up a platefull of restaurants in our region that might entice the culinary tourist. Their editors selected Traverse City as the #2 town and Ann Arbor #3. Also featured were a collection of recipes from Traverse City including Morel Mushroom Cream Sauce With Pasta and a Creme Fraiche from Shetler's Dairy.

The Detroit City Council's proposal to demolish Michigan Central Station as a means to bring in Federal stimulus dollars seemed to many to have all the brilliance of a plan to get rich quick by selling both your kidneys. Now the Detroit News reports that developer Manuel (Matty) Moroun is proposing to lease Michigan Central Station to the United States government for redevelopment. The Department of Homeland Security offices for Customs and Border Protection are seeking to lease almost 50,000 square feet of space in the Detroit area to house personnel.

Of surprise to nobody - outside of State government at least - the Detroit News is reporting that Michigan's agricultural industry is bucking the trend of decline:

The state's overall agricultural industry -- which includes not only farming but also food processing and biofuels, wineries and beer-making -- grew 12 percent to $71.3 billion in revenue in 2007, following several years of single-digit growth; 2008 figures are not yet available.

...Some 100 agri-food businesses have started in Michigan during the past five years, according to the MDA.

Imagine what we could do if we really invested in building and promoted our agricultural bounty.

Edward Vielmetti has a tasty post that includes Michigan's morel festivals and the book How to Find Morels by Milan Pelouch. Even more about morels at Absolute Michigan keyword morel!

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morel mushroom by Latitude 45

The Boyne City National Morel Mushroom Festival takes place May 14-17, 2009. This year is the 49th annual*, and the 4 day celebration of the morel mushroom includes a morel seminar and guided mushroom hunt on Friday and of course the Boyne Valley Lions National Mushroom Hunt on on Saturday (be sure to display your finds on the Mushroom Pole too!). In addition to the Taste of Morel event where you get to try all manner of morel dishes, there is a seminar on foraging & cooking with wild food guru John Sheets and another on hunting with local expert Tony Williams, concerts with Michigan Blues legend Larry McCray and others, there's a carnival, euchre & poker tournaments, zany car race and plenty of fun for kids.

One of the highlights of the weekend is the "Morel Taste of Boyne" featuring a Chef's Challenge along with the area's finest restaurants in the big tent on Saturday afternoon serving different morel dishes and also presenting morel cooking demonstrations. This is the largest morel cooking (and eating) event in the world!

You can grab your sweetie and get warmed up with The Mushroomers Waltz and if you're hungry,Lake Magazine has a recipe for morel & hazelnut soup that looks very simple but very tasty! Chef Eric Villegas of the TV show Fork in the Road offers a recipe for midwestern risotto of carnaroli and minnesota wild rice, morel mushrooms and white truffle oil that looks more complex but every bit as tasty.

MichiganMorels.com reminds you that you can eat any mushroom ... once. They offer tips to help keep you safe, but the biggest tip is to hunt with someone who knows what they're doing! Speaking of hunting, here's a video interview of morel expert Tom Nauman that gives you a couple useful tips for morel hunting.

If you can't attend the Mushroom Festival and can't get to any morel-filled woods, you can still get morels (and leeks and other tasty treasures) courtesy of Michigan-based Earthy Delights.

Visitors will want to visit the Boyne City Chamber of Commerce and/or try Absolute Michigan keyword "Boyne" for lodging and other information. I thought it was pretty funny that the best article online about the Boyne City Mushroom Festival is from a Pittsburgh, PA newspaper. It's from May of 2003 but has great background on the festival with a focus on the National Mushroom Hunting Championship. Check out Boyne City mushroom championship has no lack of morels.

* Next year the 50th annual takes place May 13 - 16, 2010 - they are seeking recipes for a commemorative cookbook, so send them if you have them!

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The 2009 group features many historic views of Michigan's past including the famous rivalry between Bo Schembechler and Woody Hayes, a powerful first-person account of the Students for a Democratic Society (S.D.S.) and the University of Michigan during the 1960s anti-war movement, a centennial look back at the Model T and many other interesting historical reads. Also among the notables this year is Jim Harrison's 14th book of fiction "The English Major", "The Expedition: A Novel" by Karl Iagnemma and the children's book "Knucklehead: Tall Tales and Mostly True Stories of Growing Up Scieszka" by Jon Scieszka. This is merely a sampling of the wonderful books being honored this year.

We will be featuring these books on Absolute Michigan - check keyword Michigan Books to see this year and last year's books. You can also learn more about this great program at www.michigan.gov/notablebooks.

Remember, books make great gifts!

Read the Official 2009 Notable Books Press Release

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Wild Turkey October by incaseofme

The Freep reports that many stores like Southfield-based Hiller's Markets are cutting prices on turkey and the fixings.   CEO Jim Hiller: Yes, we are going to make less money, a lot less. At the end of the day, I hope it will permit people to shop at Hiller's and still enjoy the things that we have to offer.

One of the delectables that Michigan has to offer is the chestnut. Taste the Local Difference says that chestnuts are Ready to Pick and that they have been called the "rice that grows on trees" as they have the same nutritional value as brown rice and are lower in calorie and fat than other nuts. Further:

...to eat a chestnut is quite an unusual thing. Far from a typical nut, chestnuts sort of melt in your mouth with a texture more grainy than crunchy. Their flavor seems familiar and yet unlike anything else—a little bit nutty, slightly sweet. Here in Michigan, we have chestnut trees growing throughout the Lower Peninsula. So chestnuts can be purchased directly from local farms, markets, and groceries, just in time to put on your Thanksgiving menu!

Road to Sorrow by pairadocs

More about Michigan chestnuts right here. If you're looking to really Michiganize your Thanksgiving, you'll want to click over to A Very Michigan Thanksgiving - Absolute Michigan's guide to a homegrown holiday.

This year, consider extending the Michigan grown goodness to include Michigan libations. You can start with the First Annual Ohio vs Michigan Wine Clash and continue to explore Michigan wine and Michigan beer on Absolute Michigan. Not a drinker? No problem - we have lots of juice in Michigan too!

Apparently, even at 0-10 Detroit is still in the NFL (though there are rumblings that the Lions may lose their franchise) and we will have a chance to see the Detroit Lions square off vs the potentially 11-0 Tenessee Titans. When the storyline is "0-11 vs 11-0" it's hard to get excited for the 12:30 Thanksgiving game, but the Lions always seem to at least make it a game on Turkey Day. Tickets available!

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Allegan Sunset 2 by raddad!

Autumn is when Mother Nature packs the boards with a feast for the eyes. AAA Michigan says that the best viewing conditions are being reported in the Southwest and Southeast Lower Peninsula with fair to good fall color conditions are reported in Holland, Jackson, Milford, St. Joseph, Tipton, with color development ranging between 60 and 90 percent. There's still a surprising amount of color all over the state. If you want to plan your color touring, check out the Fall Color Tour posts on Michigan in Pictures (based on the great Fall driving tours from Michigan.org). If you can't get our, check out Fall wallpaper at Michigan in Pictures and the Absolute Michigan autumn slideshow.

Our November Michigan Calendar lays out a bountiful buffet of events that happen around the state in November, including Opening Day of Deer Season with the disclaimer "If you think this isn't a major event, then you probably live south of Clare". While I'm not a hunter, one event that I will try and do this year is the Great Macaroni and Cheese Bake-off on Old Mission near Traverse City. One that I really want to do but probably won't be able to is the Kalamazoo Russian Festival.

Delicata Squash by JTWilcox

While most of the harvests are winding up, Taste the Local Difference reminds you that winter squash - Acorn, Butternut, Hubbard, Buttercup, Carnival and others - is just getting ready to pick. Janice writes that although they are harvested in the fall, they're called "winter" squash because they can be stored through winter. Winter squashes and pumpkins can be interchanged in recipes and they're some tasty looking ones including Twice Baked Butternut Squash.

Andy Dragt of Rapid Growth shows how Muskegon's newest foodie hot spot, Mia & Grace, is showing West Michigan diners how to run a restaurant farm to table: Organic, local, fresh and seasonal.

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Michigan's Plums by PhotoLab507

Taste the Local Difference says that plums are ready to pick. Janice Benson, TLD's dynamic coordinator writes:

Last summer, our friend Angel took us for a ride to see all of the fresh fruit he so proudly had grown at his farm. Apples, pears, peaches, and plums! I had never picked plums before and I admired all the trees laden with these colorful fruits. There were bright mauve to almost black varieties, as well as powdery purple Stanleys. We sampled several and they were each different and so succulent! We came home with a big box of them and I still remember the sweet aroma that wafted through our car as we drove back home. I gained a special appreciation for these flavorful fruits that day, as I do any fruit that I've picked myself. Each juicy bite takes me back to our day in the orchard…

Some plum facts:

• Plums are good source of potassium and vitamins A and C and the U.S. Department of Agriculture ranks plums near the top of 24 other fresh fruits based on their high levels of antioxidants.
• Michigan is the fourth largest producer of plums in the nation.
• Stanley and Damson plums are the most popular varieties grown in Michigan. The plum is a member of the Prunus family, which includes cherries, apricots and almonds.
• Most plums today are of Japanese origin, including the popular Santa Rosa variety. The Stanley "prune" plums are a European variety.

Plum Tree by loridz

Grilled Plums with Honey and Ricotta

Ingredients: Canola oil, 2 plums, halved and pitted, Low-fat ricotta cheese, Honey, for drizzling, and Lavender for garnish.

Instructions: Heat a grill pan over high heat. Spray pan lightly with canola oil. Grill fruit, cut side down, until marked and softened, about 3 to 5 minutes. Serve with a dollop of ricotta cheese and drizzle with honey and lavender.

Submitted by Whole Foods Market

Note that Taste the Local Difference is having a recipe contest and you can submit a recipe for pears (deadline Sep 17) and potatoes (Oct 24)!

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