Michigan Land Use Institute

Food & Farming / News & Views / Pick of the Week: Spinach

Pick of the Week: Spinach

Fresh to TC | June 13, 2014 | By Rebecca Fisher

Recent Posts

Agriculture Forum: Food & Farming Network Summit shares stories

Food and Farming Network | April 17, 2015 | By Meghan McDermott

In Emmet County, a baker has found a nearby farmer to grow bread-quality wheat. Schools are serving more locally grown food. The Traverse Bay Area Intermediate School District is supporting teachers in farm-to-school and school-garden curriculum so that students learn reading, math and science while learning to love eating healthy food. These were just a few of the stories shared recently at the seventh annual Northwest Michigan Food & Farming Network Summit....

Guest View: Wind Works in Michigan

Wind power | February 10, 2015 | By Liesl Clark

The wind industry has come a long way in Michigan. Since the passage of a comprehensive energy statute in 2008 that included Michigan’s Renewable Portfolio Standard (RPS)—10 percent renewable energy from all the state’s utilities by 2015—costs have dropped at a remarkable rate....

Taste the Local Difference to Produce Magazine with 'Traverse'

TLD | February 3, 2015 | By MyNorth

New this year, MyNorth Media, publishers of Traverse, Northern Michigan’s Magazine, will produce Michigan Land Use Institute’s Taste the Local Difference as a magazine that combines the utility of the previous maps with fascinating stories and stunning photography of the Northern Michigan food scene....

 
So far this summer, one of my favorite things to do is leave the office on a Wednesday morning to run down to the farmers market. There is a positive vibe surrounding the market, with smiling faces, friendly farmers—and of course, the beautiful produce. 
 
Thankfully, I have access to a kitchen—something I miss a lot at college. This has compelled me to seek out the freshest ingredients possible to cook with. I’ve really enjoyed trying new ingredients and recipes. 
 
The Providence Farm vendor recommended I try the spinach this week, as it’s also in season. She suggested I make some pesto or a salad, and I’m planning to this weekend.
 
 
Here is an example of a spinach pesto recipe if you want to try it out on your own!
 
Ingredient:
-2 cups of fresh spinach leaves
-1/2 cup of fresh parsley
-1/2 cup of walnuts or 1/2 cup of pine nuts toasted
-1/4 cup of parmesan cheese
-3 cloves of garlic
-2 tablespoon of extra virgin olive oil
-1/2 teaspoon sea salt
-1/8 teaspoon of fresh ground black pepper
 
Directions:
-Add all of the ingredients to a food prosessor and enjoy!
 
(Recipe taken from http://www.food.com/recipe/speedy-spinach-pesto-176624)
 

No Comments

Search Archives

Michigan Land Use Institute

148 E. Front Street, Suite 301
Traverse City, MI 49684-5725
p (231) 941-6584 
e comments@mlui.org