Monthly Archives: January 2016

Crispy Pure Michigan Crackers

The other day I wondered what to do with the pulp after juicing 1 celery root, 2 apples, 1 golden beet, and a few carrots. I hate throwing out all of that material, although I have curbside composting. All that Michigan hard work and goodness! So, I decided to add it to a few other MI ingredients to make crackers in the dehydrator.

 

Ingredients

½ cup flax seeds soaked for 30 minutes in ½ cup water, then drained

2 cups juicer pulp

½ cup buckwheat seeds

½ cup sunflower seeds

¼ cup red onion

1 large garlic clove

1 Tablespoon maple syrup

½ teaspoon salt

 

Instructions

  1. Combine the onion and seeds in the food process and break them down.
  2. Add the other ingredients and break them down to desired texture. It should not be completely smooth.
  3. Spread the mixture on a dehydrator sheet; score the crackers if desired.
  4. Dehydrate at 115 degrees for several hours.
  5. Flip them and dehydrate until dry. You can leave them a bit moist if desired, but then store them in the refrigerator, and eat them within a few days.

 

If you have a dehydrator, I hope you give it a try. It may work in an oven at low temperature, but I’ve not tried it. I’ve found that as long as I get the wet to dry ratio right there are endless combination possibilities with this recipe.

Pure MI crackers before dehydration

Going into the dehydrator

pure mi crac 2

Dried crackers

Yes! You Can Eat Michigan Produce in Winter

jan 2016 1

Has it been too long since you walked the aisles admiring the piles of local produce at a farmers market? No worries! There are several winter farmers markets. Most of them are at least partially indoors, to keep you, the vendors, and the produce from freezing. The image above is what I purchased last Saturday at the market in Grand Rapids.

 

Thanks to new processes by creative and determined farmers, even greens, lettuces, and herbs can be grown during the winter months. Broccoli, cauliflower, and leeks withstand milder weather in late fall and early winter – just like we had this season. And root vegetables store well; staying fresh into spring. Try out some new roots – celery, turnip, rutabaga, and parsnip. Or, purchase an old stand-by: onions, potatoes, garlic, and beets.

 

Seeds store well year-round. There are many varieties of MI beans, as well as other seeds available: sunflower, buckwheat, barley, and flax. You will also find various wheat berries, flours, and cornmeal at winter farmers markets.

 

For fruits, there are several varieties of apples that store easily and are sold fresh. And, dried MI fruits, especially cherries, are a real winter treat.

 

Look for fermented foods, such as kimchi and sauerkraut made in large batches during harvest season and refrigerated for later sale. Of course there are canned products available such as salsa, sauces, and jams.

 

So, don’t feel like you have to miss out on your weekly MI farm connection just because there’s snow on the ground. And, the farmers like to stay in business during winter!  Check this link for nearby farmers markets. And, if their hours don’t work for you sometimes, then your local food co-op or natural food store is probably stocking lots of Michigan products.

 

Keep your MI food momentum going during the winter months!

 

The goal of this hobby blot is to show you how easy it is to eat nutritious, delicious food year-round. So, please subscribe to get new recipes and other posts by email.

 

WINTER RECIPE LINKS

Delicata Squash Fries

Black Bean Soup 

Roasted Root Vegetables

It’s Chili in Michigan

Big Bowl of MI Awesome – winter edition

MI Valentine Truffles

Lentil Soup

Zebra Bean Hummus

Zebra Bean Hummus

zebra beans As I was experimenting with recipes this winter, I decided that I wanted to try Michigan bean hummus, since as far as I know, chickpeas are not grown here. One of my hobbies is to ‘Michiganize’ recipes. I spoke with Shady Side Farm about which bean would have a light color and a fairly neutral flavor. They suggested zebra beans. (Plus, they are pretty!)

Here’s what Bob and I came up with for a recipe. We hope that you enjoy it!

Ingredients (makes around 3 cups)
1-3/4 – 2 cups cooked zebra beans (cook them until they are very soft but still hold together)
¼ cup lemon juice
¼ cup raw tahini
1 teaspoon salt
2 Tablespoons Extra Virgin Olive Oil
1 clove garlic, minced
½ teaspoon ground cumin
Water – 1 Tablespoon at a time to desired consistency

Instructions
– In a food processor, process the lemon juice and tahini until smooth.
– Add the olive oil, garlic, cumin, and salt and process for about thirty seconds until smooth.
– Add beans and process 1 – 2 minutes until smooth.
– Add water, one Tablespoon at a time until desired consistency.

Serve with crackers, pita, and/or vegetables.
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zebra bean hummus 2