I haven't blogged in awhile so I thought I owed something creative.
My aunt, Cynthia, and I spent an entire day canning applesauce using antique apples from Eastman's Orchard in Ann Arbor. It was so much fun! And hard work! We're going to give these to our family and friends for the holidays with the following limerick! Enjoy!



With GMO effects I did grapple
When I discovered the great antique apple
Eastman's varieties acquired
And joyously inspired
A sauce-a-thon ready to sample!

"Cauleys," Winesaps," "Florinas," we stirred
Into fine sauce for late-season pleasure
Add "Cise's Large Winters"
and a small dash of "Spencers"
and some "Democrats?" - laughter for sure!

Should Cynthia and Jen win a prize
For this valiant canning exercise?
Combined apples - six kinds
A greater mix you won't find
Fifty-four jars is such a great size!

It took us 12 hours of care
Each jar made of flavors so rare
In love and dedication
(And a shout to Real Food Nation!)
Our creation is now fit to share.

We offer to all winter holidays
Joy, peace, and the lengthening of days
So crack open a jar
And feel our love from afar
and contribute to healthier ways!

Happy Chrisma-hana-kwanz-akuh!!

How are you sharing good food this season?
Post it on the Learn Great Foods Facebook page!

http://www.facebook.com/pages/Learn-Great-Foods/121055852192

The last bite of fresh, local produce I had was in November from Blackbird Gardens, CSA. Before Thanksgiving, Mike Everts had given me some carrots from under the low-tunnels he is experimenting with out on the one acre organic culinary garden. I am a local foods enthusiast and take deep pride in buying from the folks in my community, but when a friend called with news that there was an extra share in her organic produce club the last week of January, I jumped at the chance. The thought of blueberries, spinach, cilantro, and mushrooms made my mouth water! So I did it. I bought organic produce - from Chile, Mexico, Peru, you name it. (We couldn't let it go to waste now, could we?) Even with the side of guilt, it is tasting good in the middle of this northern Michigan winter.

Guilt or no guilt, I had to make a plan for the two boxes of produce I acquired. I divided the goods into:
1. things to chop now for munching later
2. things to prep and preserve and
3. things to cook now
...much like I'd do on a pick-up day in the height of the season at the CSA.

So where did the 5 pounds of carrots fall? I know my friend can go through a 5 pound bag in 2-3 days with her family of four, but what was I going to do with all these carrots? Well, they landed in the “things to chop now for munching later” and in the “things to cook now” categories. They are so tasty with a little Annie’s Goddess or Woodstock dressing for dipping. And my new favorite thing:

Carrot Souffle!!!
Boil 2 pounds of 1/4” round carrot slices till soft, strain, puree. Add a cup of whole milk, a cup of cracker crumbs, 3/4 cup grated sharp cheddar, 1/3 cup of minced onion, a Tbsp of butter, a tsp of salt, dash of cayenne pepper, dash of pepper and mix. Whisk 3 eggs and add to the mixture. Pour into pie dish or souffle pan and bake 40-45 min at 350º or until puffed and golden brown. Turns out this is great for brunch.

To use the other few pounds of carrots? I’m going to try the Carrot Fritters in the Learn Great Foods new Carrot Foodbook. (http://learngreatfoods.com/FB_paypal.html) The Carrot Apple Muffins on page 11 sound amazing - also gives me another excuse to turn on the stove in February. (That’ll help widdle down the 14 apples I received too!)

Now...what to do with 14 lemons?

Learn Great Foods was named Entrepreneur of the Month!

Right: Ann Dougherty, President

The Midwest Community Development Institute and the Illinois Institute of Rural Affairs have their roots in volunteerism, with professors and participants from the Peace Corps and non-profit worlds. The MCDI holds an annual training conference for community developers throughout the midwest. Their three year program informs developers from the volunteer, economic, tourism, and other approaches to development, about tools and ideas in their field. LGF President Ann Dougherty has spoken at the annual conference for the past two years, to Years 2 and 3 participants on Entrepreneurship, speaking with entrepreneur champions Ron Hustedde from University of Kentucky in 2010 and Don Henry of the Illinois Northwest Region Entrepreneurship Center in 2009.

Food buying choices, tourism choices like farm tours and cooking classes, restaurants serving locally grown and raised foods - all of these are parts of a local economy and community development. To read more about the Learn Great Foods model, go to the Midwest CDI website:

http://www.midwestcdi.org/Entreprenuership/month.html

Way to go Ann!

Posted by Ann Dougherty of Learn Great Foods.