Farm Market update

As promised, I walked over to the Select Michigan Farm Market at the Capitol today. As luck would have it, my order from Amazon arrived via UPS this morning and I was able to use one of my new Baggu Totes to haul my goodies back to the office.

And goodies I got:

  • 1 bunch baby bok choy
  • 1 bunch biggest chives I’ve ever seen
  • 1 bunch water spinach
  • 1 bunch pea pod leaves (from snow peas)
  • pint of sweet cherries
  • 4 ears sweet corn
  • pint of grean beans
  • a jar of Sicilian meat-topping sauce (tomat-y doesn’t have meat in it) from Nicky’s Family Recipes
  • A bar of lemon verbena hand-made soap by Kapow Soaps of from Frankenmuth.

All for about $20!

I think tonight’s dinner is going to involve some fresh picked sweet corn and then later this weekend, we’ll have a little Asian-themed dinner. I haven’t done stir-fry in ages!

The Market was apparently a big hit, from the volume of people there. I did go at lunch time and it was pretty crowded. Two places ran out of food before lunch was over: the Fresh Lake Whitefish Company (who are also at the Lansing CIty Market on Saturdays) and Sweetie-Licious Pie Pantry of DeWitt. I’ve driven by Sweetie-Licious before but did not realize they also have soups and sandwichs until I looked at that website. Now I want to go right now to have a Chicken Salad Sandwich followed by a Ginger Lemon Clover cookie.

I wish I’d had more cash on me because Farming for our Future had the cutest kids t-shirts. Of course, I probably need a kid to put said clothes on, too.

It will be exciting to see what more they can do for the September 18th event.

Summertime Tomato-Potato Saute

After harvesting a few of our cherry tomatoes, I decided to incorporate them in to tonight’s dinner.

Yesterday, on our way back from a weekend camping trip, we stopped in Grand Rapids to visit The Fresh Market.  This place has a really great meat market and a nice selection of organic produce along with a good size wine area, a bakery and a deli stocked with ready-to-eat items.  Besides picking up some Paninis for lunch, we stocked up on meat and fish for this week.  Since fish doesn’t last long, I knew I’d be making the Parmesan-crusted Tilapia tonight.  While waiting for our paninis to grill, I noticed a little bag of baby red skin potatoes all by itself at the back of a display.  The bag was filled with organic reds, most not much bigger than a golf ball.  I knew I had to have this bag and I knocked over a bunch of Yukons in the process of reaching it but soon it was tucked safely in my cart.

While thinking about dinner this afternoon, I had a thought that I’d use the potates as a side dish- maybe just boil them and top them with a nice mustard sauce.  I was planning to use some green beans too and they could share the sauce.  Unfortunately, the green  beans were looking a little peaked when I pulled them from the crisper so that idea was tossed.  Then my eyes wandered to the balcony and our pot full of little red drops.  And this is what I came up with.

For the fish, I followed the directions- saute 3 minutes per side then finish in a 375 degree oven for 10 minutes.

Tomato-Potato Saute


Cherry Tomatoes; about a dozen, cut three-fourths in half and separate from the whole ones.
Baby red skin potatoes; 3-5 per person depending on size
1 clove garlic, mashed to a paste
3-4 sprigs Rosemary, stripped from stems and roughly chopped
1/2 onion, sliced
Olive oil/butter
Chicken or vegetable stock
salt and pepper


Boil the potatoes in salted water for about 10 minutes. Drain and let cool (so you can touch them).  Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium to medium-high heat.  Add garlic and 1/2 the rosemary, saute 30 seconds until fragrant then add sliced onion.

While onion is cooking, slice the potatoes in to 1/4 inch rounds and sprinkle with salt.  When the onions are quite soft but not browned, add the potatoes and halved cherry tomatoes.  Continue to cook until the tomatoes are softened and the potatoes begin to turn golden on the edges.  Push contents of the pan to the side and add just enough stock (about 1/8 cup for me) to deglaze the pan and mix it all together.  Garnish with whole tomatoes and additional rosemary plus fresh ground pepper.

The picture isn’t as pretty as it could be since I’d already started eating it.  I recall that someone was asking for photos….