Unfortunately, being further North than the rest of the GF bloggers leaves MI peachless right now. We need about one more month before they start showing up at the farmer’s markets. I don’t have any frozen right now and I don’t care for canned peaches, so perhaps I will sub with a mango – which of course is never in season in MI. Fruits and Veggies that are grown in MI I am trying to wait until they are ready in MI. Stuff that will never be grown here – avocados, mangoes, limes – I just have to clear a guilty pathway to my conscience as I can go local as much as possible, but enjoy a global cuisine. I at least reduce my “shipped from CA” footprint a little bit. Now I feel very guilty about my mangoes that were on sale.
For some great use of peaches, check out the Gluten Free menu swap, hosted this week by the creator of the swap, Natalie at Gluten Free Mommy. I will just take note of everyone’s recipes and hold on to those ideas for August. I used all my frozen peaches in margaritas over the winter.
Here’s what’s cooking in Lansing MI this week, it’s a very porky menu and a very local menu this go around:
lunch: green chile cheese tamales (from our dear friend Trader Joe) with NM red chile sauce
dinner: grilled mustard marinated pork loin with a pear green peppercorn demi glaze (featuring homemade demi glaze!), wild mushroom risotto and grilled asparagus
lunch: local free range organic breakfast sausages, scrabbled egg yolks with veggies (I can’t eat egg whites)
dinner: smoked ribs from our pig pancetta (only a few pieces of pork left in the freezer 🙁 ), red cabbage slaw with a ginger, garlic, lemon dressing and chives, Michigan made potato chips and fresh dill dip
Monday:Lunch (working from home today) Spanish style: Clam and chorizo soup with tomatoes, white wine saffron, shallots, garlic, chives and parsley. I really have no idea how this sentence alone gave itself italics and I can’t seem to make it go away. It was a tasty lunch though….
Dinner: Italian fusion: Maple Leaf Farm duck breasts porchetta style, stuffed with fennel seed, rosemary and garlic. Baby new potatoes grilled with mustard and herbs.
Tuesday: On the road and home brew club if I get back early – I brewed a GF porter on Sunday thanks to the motivation of Sally and Dan of Aprovechar – pics here and tasting soon as it is fermenting fast!
Wednesday: Potato leek soup with local milk, farm market leeks, potatoes and some locally made German knockwurst (we just have so many great local food sources here in MI!) – lots of fresh herbs will be in the soup.
Thursday: local potato chip, Parmesan (not at all local) crusted fish, sides TBD from farmer’s market availability.
Friday Thai: pad thai with spicy, crispy tofu and garden cilantro, spring rolls and maybe some shrimp hot and sour soup.
The menu looks just peachy to me!