Category Archives: Farmers Market

Greek Lemon Roasted Potatoes

Part of a recipes collection.

This was part of dinner last week – yum! I don't have the exact proportions in front of me so you'll want to be prepared to improvise. 

Potatoes, peeled, cut to quarters; to fill lasagna pan; redskins would do well
Juice of 3 lemons, fresh squeezed juice not stuff from bottles if you have it 
Greek oregano (though Mexican oregano worked OK too)
Olive oil

Preheat oven to a good roasting temperature (450+ degrees).

Put the potatoes in the lasagna pan. Mix lemon juice, water, oregano, oil together; you are after something like a salad dressing, but since you're baking it the water will go away, so make sure there's enough oil. Besides, olive oil is good for you.

Pour the dressing over the potatoes, mix until everything is coated. Put in oven. Roast until starting to turn brown, about 40-50 minutes depending on your oven and your potatoes. If you don't have a lot of oil in the dressing, you may need to turn to keep things from sticking.

I'll bet it would be good to put a couple of organic lemon halves in there too to roast along with everything.

Remove from oven, test for doneness. Eat. Yum. Also good cold.

Some other lemon roasted potato recipes, for comparison:
Corby's Table from The Atlantic Monthly has a patates riganates recipe from a review of Aglaia Kremezi's "Foods of the Greek Islands"
Sandi's Recipe Corner, adds stock
Cook'n, adds dill and roasts over wood chips
Autumn Jade, basically the same with exact proportions
Global Gourmet calls these patates riganates and adds garlic
"Cream Puffs in Venice" has some lemony spuds for you, adapted from Cook This by Amy Rosen.

and I'm sure there are more recipes to be had!


One more recipe to go with this if you have any cold leftovers. Put a bed of spring mixed greens on a plate; I like the Asian mix we found at Farmer's Market. Cut some of these potatoes up and put on top. Add diced cubed cold roasted beets for color and flavor. Dress with some of the lemon-oil mix, with a little red wine vinegar added. Yum.

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Typepad on iPad, edited elsewhere

No support for rich text editing in safari, but otherwise performant. Kind of nice.

I’ll need to really learn markdown for a couple of reasons, not the least of which is that it descends from setext.

Ann Arbor

A2B3 lunch is Thursday as always.
Ann Arbor Parks did trick or treat today, Sunday, noon to 4pm on the Huron River.

Arborwiki makes a good companion as you go for errands around town.
Ann Arbor City Council elections and a millage are coming up. The Ann Arbor Chronicle has characteristically thorough coverage of the League of Women Voters forums.
Some project, not yet identified, has North Main torn up at Catherine. A second project has North Division down to a single lane. Expect delays.

No one was hurt in last week's fire on Harpst.
I'm trying a neighborhood LinkedIn group to see what kind of density I need to get enough people to make a group worthwhile; it might make sense to grab people closest first and then out by distance.

Metro Detroit

Tigers lost in the ALCS, and I’m looking forward to spring training.

Power outages from the Saturday windstorms were worst in Warren.


Occupy Chicago has had a lot of protest, via the Chicago Tribune which was on the scene.

Occupy Wall Street took over Times Square.


I am tracking steps with a pedometer again, thanks to Paul Resnick and a research group at UMSI.
Statler and Waldorf have taken over the Muppets twitter account. New movie due for Thanksgiving. Cue the Muppets.


The wind on Saturday made farmers market blustery. Squash of all sizes and varieties were there, and there’s nothing like a big old Hubbard squash to keep the corner of a table down. A farmer was doing the frost dance but said they had none at the last full moon. Traditionally, it’s said that the best way to open a Hubbard is to take an axe to it, or to throw it down into the cellar.


It’s hard to have great weird ideas when you are closing trouble tickets.
My new employer Nutshell has an office where my former employer Pure Visibility used to have it's offices.


Steve Jobs, Dennis Ritchie, Einar Steffrud.


Books moved recently include Kawabata’s, Snow Country, to be shelved on the Heikki Lunta shelf to prepare me for winter.


Pinboard now supports Gopher urls in bookmarks.


Michigan football lost to State. It was as good an excuse as any to call my aunt who went to East Lansing.


Wow, I have a lot of categories.

Local, seasonal recipe guide

It's harvest time, which means there are a lot of recipes you can do with food that you can buy locally. One thing that would help that a lot is finding the people who buy the same stuff you do, and who share the same tastes, and who can work with you to figure out how to stock up so you have enough on your shelves always to get a meal on the table.

The approach that seems best is to come up with a harvest calendar for each kind of produce that you enjoy, and then to use it as a set of filters into which you set in a bunch of recipes.

The end result could be as simple as tuning in to the local markets, figuring out what is exceptionally good quality or good value at the moment, and then getting back a list of recipes that takes advantage of that. For the handful of things that only show up once a year for a short season (quince, paw paws) you want to anticipate that with recipes so that when they do show you are ready to go.

Molly’s October coconut squash soup

Recipe adapted from directions and shopping hints from Molly at Farmer's Market.

Molly's October squash soup





winter squash, peeled and diced (I used butternut and delicata)

Saute onion, garlic, and ginger in olive or coconut oil.  Add the squash, cook until everything smells nice and the squash is a little bit browned.   Deglaze the pan with a little wine (I used rice wine), then add

diced tomatoes (canned or fresh, I used canned because tomatoes were $4/box)

coconut milk (I used about 1/2 can)

hot stock (I used vegetable stock, you could use chicken stock)

Bring to a boil then simmer covered for a long time until everything is well cooked and soft.  Next time I'll blend the soup so that it's a puree, but we ate it tonight without doing that, and it was still delicious – much, much better than last year's bland pumpkin soup attempt.  I'm sure it was the coconut!

2009 ann arbor farmers market peaches are in – apricots too

A quick post on my way from the Ann Arbor Farmers Market to work at  It's art fair today, so there will be a zillion people on Liberty Street; the food coop is pretty quiet.

The notable new item at farmer's market today was peaches.  Two vendors, Erie Orchards and Kapnick Orchards, both had peaches for sale – Kapnick had the Flaming Fury variety, and Erie had Garnet Beauty.   Here's what the net has to say about both of these:

"Flamin' Fury" is a line of patented fruit varieties (23 different sorts of peaches) which includes cultivars ranging from PF 1 which matures very early to PF Big George which matures very late.  This list of varieties shows the whole range – most are clingstone or semiclingstone, especially the earlier ones.

Garnet Beauty is a bud mutation of the Red Haven peaches and was discovered in Garnet Bruner's orchard in Ontario.  It's listed as a semiclingstone.

There were apricots at market too – yum.

A bud mutation of Red Haven, this cultivar was selected in the Garnet Bruner Orchard, of Ontario, Canada

saturday Ann Arbor farmer’s market report, u-pick fruit coming up, and what’s in bloom

I was at market on Saturday (yesterday) and kept an eye out for fruit and for new things at market.  Here's some details.

Sour cherries were gone; sweet cherries were $5-$6 per quart.
Both Erie Orchards and Sodt's Berry Farm had blueberries for $40 for a 10# lug.
Basil, $1.00 to $1.25 a small bag, or $10/# (organic).
Grandma from Grandma's Kitchen brought 70 dozen eggs and was sold out at noon.

The U-Pick local report from Mark Charles:

Dexter Blueberry Farm's web site says they'll open on July 20. 

Makielski's raspberry farm says "2 weeks"  (about July 25.)

and the field report from the Buhr Park wet meadow from Andy Brush

Today at wet meadow II, I saw the following in bloom:
  • Bee Balm
  • Black Eyed Susan
  • Yellow Coneflower
  • Prairie Dack (just getting going)
  • Butterfly Milkweed
  • Hoary Vervain
  • Daisy Fleabane
  • Common Milkweed

the farmer’s market report, day 7

day 7 of a continuing series documenting my new job at

There's a wonderful weekly program on KCRW in Santa Monica called Good Food.  Host Evan Kleiman does a roundup of reporting from the restaurants and farmers markets around Los Angeles, with interviews with restaurant owners, talks with farmers at markets about the produce they are bringing to market this week, and feature stories about restaurant excursions into the many cuisines that make up LA.  It's a very fun show, and especially when it's the middle of an Ann Arbor winter there's something sunny and cheery about hearing that something is in season somewhere.

I went to the Wednesday market at the Ann Arbor Farmers Market today.  It's about six blocks from the office, and for a number of years I've been a regular there, either at the Wednesday or the Saturday market.  I came with pencil and pad of paper in hand and no shopping basket and walked around looking at what was there, and what caught my eye was berries – lots of berries – really, the high season of the berry season.  So to provide a proper catalog, here's what's in season at market this week:

  • Strawberries.  Nearing the end of the season.
  • Blueberries.  Just starting the season.
  • Gooseberries, red and green.  One vendor, Wasem's.
  • Currants, red and black, also both at Wasem's.
  • Blackberries.
  • Mulberries.  I was surprised to see them, because I think of them as street tree food, but they were there.
  • Red Raspberries, both conventional and organic.
  • Cherries, sweet, sour, and Queen Anne.  I've taken a taste to the sour cherries – more flavor and less sweet.

I might have missed black raspberries; they are ripe in bushes around town, including at Wheeler Park and Wurster Park.  The juneberry / serviceberry season is either over or just about over depending on the tree you go to.   Molly Notarianni, the market manager, says she saw wild gooseberries along a path around Pickerel Lake, near the stone fireplaces.