What's in Season??

I just picked up my first pint of fresh Michigan cherries yesterday at the Allen Street Farmers Market. Yum.

Yes folks, July is here and we are gearing up for more fresh in-season produce: blackberries, blueberries, beets, cabbage, collards, cantaloupe, cherries, cucumbers, eggplant, kale, nectarines, peas, peaches, peppers, radishes, raspberries, and summer squash... to name a few.

I encourage you all to get out to the farmers market and support your local economy. Buying local is vital for your own community as your money goes right back into it, directly (and positively) affecting the quality of your community. Buying local also slashes your carbon footprint immensely since you are supporting farmers who live in and around your community instead of farmers who live across the country and must get produce to you by gas-guzzling airplanes, trains, or trucks. Furthermore, produce that hasn't traveled very far has probably been picked within the last few days, so it is at its freshest, ripest and most nutritious standing (produce starts to lose its nutrient value as soon as it is harvested).

I'll be including yummy recipes for Michigan in-season produce for the rest of the growing season to encourage you all to get out to the farmers market!

Baked Ribs with Spicy Blackberry Sauce

Ingredients:

• 4 teaspoons chili powder
• 4 garlic cloves, minced
• 1 teaspoon salt
• 2 slabs baby back pork ribs (about 2 pounds)

• 2 1/2 cups fresh blackberries
• 1/2 cup ketchup
• 1/2 cup honey
• 1/2 cup minced peeled fresh ginger
• 2 tablespoons balsamic vinegar
• 2 teaspoons hot pepper sauce

Directions:

Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up. Bake ribs 50 minutes.

Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.

Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

Recipe from Epicurious

image from bonappetit.com

Read more about what's in season anywhere in the US at:
http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap