Eat More Michigan Local Produce

You may be thinking, “How do I eat Michigan grown food when it was snowing less than a month ago? It’s spring in Michigan after all.”

Good news! Many of our local farmers use tools like hoop houses to extend their growing season and have an abundance of cold-hardy crops such as spinach, kale, lettuce, salad turnips, and more. These crops are sweet and tender this time of year because the plants release sugar from their roots when they get cold to help protect from freezing.

In addition, there are many benefits to eating local produce, like:

• The food tastes better and has greater nutrient density.
• The trip from the field to your plate is shorter so the produce is likely to last longer, have a lower carbon footprint and your purchase supports a local farmer.

When you buy locally, your financial support increases the chance that local farmers will invest that money back into the local economy, as well as be good stewards of their land with responsible growing practices that support pollinator populations and soil health.

Where can I get this sweet, tender produce?

• Shop at your local farmer’s market. Our Ann Arbor and Oakland hospitals have farm stands that run on Wednesdays in the spring, summer, and early fall. Many of our communities have farmers markets that are filled with local vendors. Find a farmer’s market near you.

• Join a Farm Share or Community Supported Agriculture (CSA) program. Think of a Farm Share program or CSA like a local produce subscription service. Our Ann Arbor and Oakland hospital-based farms offer a Farm Share CSA program. Don’t live nearby? Search for CSA and Farm Share programs near you.

Thinking about joining a Farm Share?

Here are some suggestions on how you can enjoy greens you might receive in a weekly spring Farm Share box:

• Preserve the harvest for later.

• Blanch and freeze your greens to prolong their freshness.
• Pickle root crops using our Quick Pickling recipe.
• Make a delicious salad any time of day. Check out this easy recipe for a tangy Lemon Vinaigrette dressing.

• Throw together a frittata, the ultimate make-ahead-meal.

• Try our Roasted Vegetable Frittata recipe. This recipe uses beets and spinach, but parsnips and turnip greens would also taste great. Frittatas are an easy, fast meal that allows you to get quality protein and veggies in an easy to eat form. You can make a 9”x 13” tray on Sundays and enjoy it all week for breakfast or lunch.
• Feeling fancy? Add our Chive Pesto to dress up your frittata. This pesto is delicious on top of a roasted beet frittata.

All recipes provided by The Farm at Trinity Health.

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The Farm at Trinity Health

Empowering people through food, education, and relationships.

The Farm is a regional program serving communities around our Ann Arbor and Pontiac hospitals. The Farm embodies the belief that food is medicine and connects thousands of people annually to the healing power of cultivating and eating nutritious, local food.