Northern Michigan Recipes: Local foodie Kristin Celeste Shroeger is an aspiring minimalist who creates farm-to-table recipes based on her 9 Bean Rows community supported agriculture (CSA) weekly farm share. Recipes feature seasonal CSA greens, fruits, vegetables, herbs, eggs and artisan breads paired with zero-waste organic pantry staples from Traverse City’s Oryana Natural Foods Cooperative and weekly organic farmer’s market finds.
Kirstin explains: “Cooking with what is on hand paired with striving to create new farm-to-table recipes each week leads to creative recipes and good health through nutrition from eating fresh, unprocessed, seasonal and sustainable produce.”
Kristin bases her recipes on infused organic oils, organic vinegars and organic pestos that she makes in her minimalist kitchen from seasonal CSA herbs, vegetables and fruits. Visit Kristin’s food blog, The Intentional Minimalist, at http://theintentionalminimalist.blogspot.com.
- Reduction Ingredients:
- Food for Thought organic cherry raspberry preserves
- Black Star Farms Pinot Noir
- Farmer’s market organic shallots
- Black Star Farms verjus
- Organic green onion infused olive oil
Mince one half cup shallots, add to one tablespoon oil, saute until translucent for a few minutes. Add one cup wine, two tablespoons verjus and bring to a boil. Add six tablespoons preserves, stir well and simmer until reduced in half (about ten to fifteen minutes).
Wash kale, remove leaves from stems and chiffonade four cups. Place kale in a glass bowl with two tablespoons leek vinegar, one tablespoon oil and sea salt; toss well and set aside for fifteen minutes. Chop turnips and add to reduction the last few minutes. Plate kale with turnip reduction and serve with a few pinches of flake salt.