Top Stories

Eagles Sports
Upcoming Events
Vic's Flick Picks
Wedding/Births
Pastor's Column
Obituaries
Classifieds
Subscribe
Advertise with Us
Press Release
Contact Us
Staff Login
Coupons

Top Stories

Letters to the Editor
Frankenmuth Farmer's Market
FHS Student news
Morning Rotary
Birthdays
FHS Graduation
Legion, VFW-Memorial Day
Bavarian Fest
New Business In Town
M-83 and M-15 road work

Planting the Seeds

by Dietrich Bronner

Farm Store Hours 
Wednesday-Friday 12:30-5:30pm and Saturday 9am-5:30pm
Contact frankenmuthfarmersmarket@gmail.com 
or 989-607-9214 to book events
8am-2pm Saturday Market with Music by Frankenmuth Credit Union featuring Keyboardist Keith Boesnecker

  The season’s second Market last Saturday was another busy success!  Thank you for your patronage and support.  The seeds of something great are planted at every Market visit when you support your local producers.  
  Unfortunately, I confess, I was not able to attend last Saturday’s Market here.  However, I was fortunate to experience the sensational reverence for local food in this state’s biggest foodie mecca.  (As a hint, the city lies north and west, and seemingly all its inhabitants and every visitor will vouch the region is a haven and heaven for foodies.)  In that area, those fond of food, be they growers, producers, processors, or consumers, are all consumed with a passion for all the good that local food brings
  How to embrace that passion?  Don’t think about food.  Instead, celebrate it!  It’s a blessing meant to be enjoyed that can change the world for the better.  Food isn’t a product, a commodity, or something to be abused for profit, yet money does dictate its flow through our economy and society.  However, the best of food can be found in the expression of thoughts from business owners and the consumers, independently, with each voice joining to create a flow and movement towards developing a better, heathier food system, an evolution from which all can profit and benefit.  Good local food isn’t just a commodity to sell but rather a cause to celebrate!  
  Let’s grow our own good food system locally by supporting our growers, retailers and restaurants that celebrate the flow of local food.  As the Market season surges from spring into full swing, stop by weekly to see what’s new.  You’ve grown your Market this far, and we can’t wait to continue growing an even grander future moving forward.
  The seeds are planted.  Get ready to reap the harvest! 

Rhubarb Soda Syrup & Shrub

Soda Syrup:
3 cups chopped rhubarb
1 cups water
1 cup sugar*

  For the rhubarb soda syrup, simmer all the ingredients over medium heat until broken down and syrup, 15-20 minutes.  Cool completely, then strain through a cheesecloth-lined sieve, pressing on the solids.  Mix this syrup with sparkling water, to taste, for rhubarb soda.  (Store in the refrigerator.)  

Rhubarb Shrub: 
One full recipe of the soda syrup, above
1 cups water
cup lemon juice
cup apple cider vinegar

  For a rhubarb shrub (tart, vinegar-based syrup to add to cocktails or sparkling water), coming the soda syrup recipe with the water, lemon juice, and vinegar.  Cover and refrigerate for 2 days.  Stir, and then mix one part shrub ( cup) with one part ( cup) seltzer.  
  *If you’re looking to reduce your sugar consumption, purchase a live stevia plant from Gloria Rodammer and Herbally Yours and use 2 Tbsp. packed minced stevia leaves to replace the 1 cup of sugar.

 

(c) 2006 Frankenmuth News