April 22, 2011

The sun was out, it was warm enough for just a fleece or sweatshirt, and folks were ready to button up the recent Tilian Farm Development Center hoop house with a big ol' sheet of polymar. Here's the group giving the guide rope one more tug to get the hoop aligned just right. Take a look below at the series of photos that document what it means to pull plastic on a pretty afternoon. Thanks to the plastic pullers who came out ... Continue reading

April 20, 2011

This is where we started early Saturday morning with our first hoop build of the season, out at the Tilian Farm Development Center, on Pontiac Trail, just north of Ann Arbor. The ground posts were set and level, a few baseboards were in place, and there was a rich layer of compost already spread, ready for the hoop's footprint. I'm including some photos from our hoop adventure, but there's lots more to see at Real Time Farms and HERE, too.

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April 20, 2011

We had Scott MacInnis (r.) from Tranche de Vie Catering and Thad Gillies, from Logan Restaurant bringing us more of their delicious, creative and way awesome food this past Friday, and, as usual with these two fab chefs, the food came out fast, piping hot, and totally satisfying.

Here's what they served us. On the left, a rich, cheesy, perfectly salted corn grits, Southern Italian style, topped with a mix of wilted chard, kale and spinach, and just right fresh ... Continue reading

April 11, 2011

Dan Vernia came back to Selma Cafe and created an awesome breakfast. Each time he returns, his breakfast specials get even more, well, special! Take a look at the photo to get a view of all the lovely things he served. The first special was a seafood and potato hash made with local Michigan shrimp, served with a poached egg topped with Hollandaise sauce, smoked local walleye, mustard greens and Mill Pond Bakery rye bread. The second special was scrambled ... Continue reading

April 3, 2011

Elena Levin from Taste Our Goods, created two wonderful new specials this week, which, after two years of weekly breakfasts, is impressive! It's clear that coming up with her breakfast specials is a solid indication of Elena's creativity and passion about food.

The first dish was Elena's own version of eggs Benedict, with spicy cheddar cheese and buttermilk whole wheat biscuits, topped wilted spinach and kale greens, a poached egg, a

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