Monday, December 14, 2009

Goin Local

New Michigan alliance touts state's restaurants, specialty crops, wine makers | West Michigan Business - -

Well put :

"When the season runs bitter cold and the ground is frozen, we, as chefs, have to start looking towards our farmers to see what can be done," Voss blogged.

Root vegetables, hardy lettuces and a variety of greens could be grown in hothouses, he said. Winter dishes also can lean heavily on dried grains and legumes.

Snow is not the only hurdle for culinary tourism in Michigan.

"The economy's going to continue to be a challenge," Deloney said."

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