What's in Season!

Halfway through summer some amazing fruits, vegetables and herbs enter their season for harvest.  Michigan's culinary world is already familiar with what's currently in season, or should be, but at the Culinary Studio we know that not everyone follows seasonal agriculture.

The reason you should is simple:  Foods that are in season are lower in price and far better in flavor!  Plus, in an era where we stress sustainability and we fight to protect the agricultural farmer, purchasing foods that are in season helps to grow Michigan's economy.

Here is a list of tasty foods that are in currently in season across our beautiful state, and should be on your farmer's market shopping list:

Apples (July - October)
Arugula (May - September)
Basil (July - September)
Beets (May - October)
Broccoli (June - October)
Brussels Sprouts (August - November)
Cabbage (June - November)
Cantaloupes (August - September)
Carrots (May - November)
Cauliflower (May - November)
Celery/Celery Root (August - October)
Chard (May - September)
Cilantro (June - September)
Corn (Mid-June - Mid-August)
Cucumbers (Jule - Mid-October)
Eggplant (July - Mid-October)
Garlic (August - November)
Grapes (August -September)
Green Beans (July - September)
Various Greens (May - November)
Green Onions/Scallions (June - September)
Kale (June - November)
Leeks (August - October)
Lettuces (May - October)
Melons (July - September)
Onions (August - October)
Parsley (May - September)
Parsnips (October - November)
Peaches (July - August)
Pears (August - October)
Peas (June - August)
Sweet Peppers (June - September)
Persimmons (October)
Plums (July - August)
Potatoes (July - November)
Pumpkins (September - October)
Radishes (May - October)
Shelling Beans (September - October)
Spinach (May - October)
Summer Squash (July - October)
Winter Squash (August - November)
Tomatoes (July - October)
Turnips (August - November)
Watermelons (August - September)
Zucchini (July - October)

Michigan Raspberries!

The Culinary Studio is all about promoting locally grown produce.  Many Michigan crops are hitting the local Farmer's Markets right now, and Michigan Raspberries are among the beautiful fruits you'll find.

To find a market or perhaps the closest "pick your own" farm nearest you:  Taste the Local Difference

Sometimes called "nutritional powerhouses," raspberries are rich in Vitamin C, fiber, and ellagic acid which studies are showing may be responsible for reducing cancers in many areas within the body.

Here are some suggestions on ways to use your raspberries, compliments of Absolute Michigan:

Try it!

• Raspberries are a cinch to freeze. Spread them out on a tray in the freezer overnight, and then put them in bags.
  
• Bring frozen berries out later when the peaches, apricots, or blueberries are in season and combine them for a great fresh fruit salad. You don't need to defrost the berries. Try tossing this mix with a bit of maple syrup, lime juice, ginger, and nutmeg that you shake together in a small jar to whatever level of tartness or sweetness you desire.
  
• Dense chocolate cake with raspberry sauce between the layers is a to-die-for combination. But it's hot. Who wants to bake? We guarantee your guests will swoon with pleasure at this simple dessert: Melt some dark chocolate chips over low heat in a heavy bottomed sauce pan. Add a bit of half and half, cream, or milk until it's the consistency of a sauce. Drizzle over fresh raspberries in pretty bowls.
  
• Here's a simple raspberry ice from Carla Emery's Old-Fashioned Recipe Book: Pour a half cup of honey over three to four cups of raspberries. Mash with a potato masher until you have it pulped as finely and mixed as well as you can. If you want to, strain it to get the seeds out. Add one cup water and the juice of one lemon. Freeze, stirring occasionally. Serve it before it's frozen solid. If it freezes too hard, let it thaw a bit.
  
• How about a mid-summer cooler from the award-winning, Upper Peninsula-based cookbook Hollyhocks & Radishes, by Bonnie Stewart Mickelson?
  
  Raspberry Shrub
  • 2 cups fresh raspberries
    
  • 2 tablespoons sugar
    
  • 2 cups water
    
  • Cracked ice
    
  • 1 cup light rum or soda water
    
  • 2 teaspoons lime juice
    
  • Mint sprigs and raspberries for optional garnish
    
  • In a saucepan, simmer raspberries, sugar, and water, uncovered, for 20 minutes.
    
  • Pour through a sieve, pressing to squeeze out at least two cups of juice. Cool.
    
  • Place cracked ice in four tall glasses. To each, add a half-cup of raspberry juice, two ounces (or one-quarter cup) rum or soda water and 1/2 teaspoon juice. Stir and garnish.

The Michigan Asparagus Industry

Perhaps you may not know that Michigan ranks high in the nation in agriculture and food production, and in some cases, Michigan leads the nation as producer of certain crops.  Ranked 3rd in the nation for its asparagus production, Michigan farmers harvest nearly 11,000 acres of asparagus per year.

Being one of the most well-balanced vegetables in our produce section, asparagus is very close to being the perfect food.

The Michigan Asparagus Advisory Board provides the following nutritional facts about this often overlooked veggie:

Asparagus is:

• Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.
• Contains no fat or cholesterol.
• Very low in sodium.
• A good source of potassium.⁽¹⁾
• A source of fiber (3 grams per 5.3 oz. serving). ⁽²⁾
• An excellent source of folacin. ⁽³⁾
• A significant source of thiamin. ⁽⁴⁾
• A significant source of vitamin B6. ⁽⁴⁾
• One of the richest sources of rutin, a compound which strengthens capillary walls.
• Contains glutathione (GSH). ⁽⁵⁾ 

This summer, as our Farmer's Markets open, and as you browse all the possibilities and colors displayed before you, remember that beautiful, thin, crisp vegetable that quite often is passed over.  The Culinary Studio challenges you to grab some asparagus for your grill, your oven, your restaurant, your recipes and your dinner table.  To get you started, here is an asparagus recipe that you simple can't pass up!

Roasted Asparagus Compliments of Barefoot Contessa

Ingredients

• 2 pounds fresh asparagus
• Good olive oil
• Kosher salt, plus extra for sprinkling
• Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

BEYOND THE LOGO!

Dear Friend of The Culinary Studio,

In response to so many requests for tours and information relative to leasing space at The Culinary Studio, and just in time for the beginning of the Farmer's Market season, a Spring/Summer Open House has been scheduled for the following dates:

Tuesday, June 7, 2011, 6:00 p.m. - 8:00 p.m

 and

 Saturday, June 18, 2011, Noon - 3:00 p.m.

 29673 Northwestern Highway

Southfield, MI 48034

Donald Snider, Senior Vice President of Urban Economic Development ,Michigan Economic Development Corporation will bring remarks regarding entreprenurial opportunities within Michigan's growing  food industry.

Whether you are an entrepreneur or chef with an interest in cooking, baking, product development or teaching culinary classes, we invite you to attend one of the Open House sessions where any questions that you may have will be addressed.   If you have not done so already, we invite you to visit our website:

The Culinary Studio

Please confirm your plans to attend by forwarding an email to pmmalone@beyondalogo.com so that we may reserve a space for you on the date of your choice.  Please indicate your name, contact phone and company/organizational affiliation where applicable.

Thank you for your interest in The Culinary Studio.

We look forward to welcoming you on June 7th or June 18th at the Spring/Summer Open House!

Sincerely,

 

Pamela Miller Malone

Client Relationship Management Consultant (CRM)

for

The Culinary Studio

Visit Us On Facebook

 

pmmalone@beyondalogo.com

313.867.3112

The Culinary Studio Welcomes Chef Morris & Savor The Flava To Our Kitchens!

The Culinary Studio is honored to have Chef Morris as a client!

Chef Morris has always loved the art of creating different dishes. At the young age of 11, he remembers watching his father cook meals for the family. It was then when he first knew that he had a love for the culinary arts. He said, his father showed him how to make cooking fun and exciting. Fast forward 30 years and thousands of dishes later and you've got... "Savor The Flava"!

Chef Morris has traveled across the United States teaching and training people how to "Savor The Flava"

Currently Chef Morris or Chef "Mo" (as he is often referred) is cooking in the great state of Michigan with his children by his side, sharing the love he has for cooking. He loves passing down all the fun in the kitchen he's had throughout the years.

 Cooking with Flava has been featured on Comcast Impact Television internationally. Chef Morris has written cookbooks to help those who don't have time to Savor but still want the Flava in what they cook at home.

 

We are looking forward to the culinary delights Chef Morris will be creating in our kitchens!

 For more information on how to become a client of The Culinary Studio:  http://myculinarystudio.com/

The Culinary Studio's Open House Event A Success!

We owe a huge 'thank you' to all the wonderful support we've had as we prepared to open our doors and officially launch our beautiful kitchens.  While we expected our Open House to be a success, it surpassed everything we ever anticipated!

Jo Coleman, co-owner, puts it best:  "The entire event was beyond our expectations.  While we wanted to build excitement about our studio and hoped for a great turn-out the day of our Open House, we were overwhelmed with the way the local culinary community has embraced the shared-use kitchen concept and our facility.  The day began and ended with the same level of high energy and excitement, making the day fun and memorable for us.  We were pleased with the diversity of the crowd.  We also fully recognize that we could have never pulled off such a great event without the help of all those who graciously participated throughout the day." 

The Culinary Studio would like to officially thank the following contributors for their time and their talents:

Southfield Mayor Brenda Lawrence
Chef John Somerville
Breithaupt Career & Technical Center
Carla Triplett of Biggest Loser
Chef Frank Turner
Chef Larry Duren
Kate Lawson - Detroit News
Janina Jacobs - Owner Capers Steakhouse
Chef Lorenzo Spratling - Touch of Class Catering

And to everyone else who had a hand in helping us with our big day, we thank you!

 Chef Cassie & Jo Coleman

The Culinary Studio

    

Come See Inside The Kitchens...