TRAVERSE CITY —
Oryana Natural Foods Market is the go-to place for local and organic produce.
"Most of these vegetables are currently available at Oryana from our local farmers," said Luise Bolleber, of Oryana's Education and Outreach Department. The brussels sprouts, carrots and parsnips come from Providence Farm and rutabagas come from Reid Johnston.
Roasted Winter Vegetables with Sage
½ lb. rutabagas, peeled and cut into 1-inch pieces
½ lb. carrots, peeled and cut into 1-inch pieces
½ lb. parsnips, peeled and cut into 1-inch pieces
½ lb. brussels sprouts, trimmed
½ lb. yams or sweet potatoes, peeled and cut into 1-inch pieces
3 T. extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
10 fresh sage leaves, chopped
Preheat oven to 425º. In a large bowl, toss the vegetables with the olive oil, sage, and season generously with salt and pepper. Place all the cut vegetables in a single layer on two baking sheets. Bake for 35 to 40 minutes, or until all the vegetables are tender and nicely browned, turning once with a metal spatula. Serve hot.
-- Oryana Natural Foods Market, http://oryana.coop
Bob Korten, co-owner of Frankfort's Crescent Bakery, uses apples from the Market Basket in Beulah, dried cherries from Graceland Fruit and many other local foods in his baking — as well as local greens, goat cheese, honey and mroe for heartier fare. The former IT manager bought the bakery on Main Street in April 2007 as "kind of a retirement job," but found it kept him so busy he ended up selling his former summer residence on Crystal Lake to move into town. Daughter Heather Kiplinger and wife Fran help run the place, which earns raves for its pastries, soups and sandwiches.
12 honey crisp apples
½ lb. dried cherries
12 5-by-5-inch puff pastry squares
¾ c. Crescent Bakery doughnut crumbs (dry cereal or sweet bread crumbs may be substituted)
Egg wash (1 egg thoroughly mixed with 1 T. water)
Cinnamon sugar (recipe below)
Sticky Bun Smear (recipe below)