How to select your summer bounty at its peak and recipes for them too, via Martha Stewart.

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An interesting website that provides information for farmers in today’s day in age, via Modern Farmer.    

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Stephanie Stiavetti (@sstiavetti) writes The Culinary Life blog. Her first book, Melt: The Art of Macaroni and Cheese, will be published next year by Little, Brown. by Stephanie Stiavetti If you’re a regular reader of Michael’s site, then you’re probably one of a class of people that thinks a lot about food. You might make it a point to buy quality ingredients, mostly prepare your meals at home, and generally spend a fair amount of time thinking about what you put in your body. What baffles me, though, is that despite all the grass-fed beef and produce carefully selected at the local farmers’ market, a huge number of the people in this food-conscious demographic still buy crappy, industrially produced cheese. These folks have educated themselves about many other aspects of what they eat, but are seemingly unaware that these Read On »

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  Forrest Pritchard is a seventh-generation family farmer (skip this intro and read his guest post below if you’re pressed for time). His farm, Smith Meadows, is in Berryville, Virginia. The guy is clearly a lunatic, as his new book, Gaining Ground: A Story of Farmers’ Markets, Local Food, and Saving the Family Farm, shows (here’s the Publishers Weekly review of the book). He’s also started a blog (because he has so much time on his hands)—read this excellent post on What NOT to Ask the Grower at Your Local Market, it’s hilarious. Thanks to our mutual friend, Carol Blymire, Forrest offered to write a guest post I’m proud to put up here. I love to write about my region’s farmers, such as livestock farmer Aaron Miller and a record store clerk who got it in his head to raise Read On »

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No surer sign of spring, this lovely photo above. And when wild edibles grow together they’re often great cooked together. Last week for one of the final shots for the new book I ordered fresh morels from a fabulous company in northern Michigan called Earthy Delights (thanks, Chip and Ed!). I love the food of Michigan—the stone fruit, the eau de vie made from their skin, the tart cherries, the mushrooms. Same as the Great Lakes territories of Ohio, which booms with ramps right now. We get so many wild ramps that Jonathon Sawyer, who turned 13 today, spiritually (good luck at the Beards, JS, kick those Chicago bastards’ asses!), used them as centerpieces that diners could take home when he chefed at Bar Cento before opening his Greenhouse Tavern. What did Donna shoot for Read On »

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