We are already half way through the semester and that means a lot of students are springing for reheated pizza way too often for dinner. I am reaching out to all of you tired, over-worked people glued to the computer screen. Get up, get out the door, toss that week-old pizza and pick up some local produce.
Fall is a perfect time to get to know your local grocers and experiment with the fresh ingredients that are in full swing. Even if you are stuck on the 8th floor of South Quad without an oven or pan in sight, I encourage you to walk down to the Produce Station or take a friend to the Ann Arbor Farmer’s Market. Many times the homegrown Michigan produce available at these locally owned stores are fresher and more packed with flavor than anything you would find elsewhere. Often there will be little signs above each item with the town or farm name of where it is from, too. On some days you can even speak directly to the producer of the crop.
All of these great reasons aside, I know that all of us are most concerned with the final number at the bottom of our grocery bill. After talking to many friends around campus, I have gathered that a lot of you out there have a misconception about buying anything fresh—let alone local. Fresh does not mean expensive necessarily. Let’s just say you find yourself strolling around the market this November and pick up a can of applesauce in one hand and a bag of fresh Michigan apples in the other. Although canned applesauce will last longer on your shelf, the added ingredients and heavy syrups deduct from the authentic flavor and nutritional value. Not only that but as long as you buy apples during their season, more often than not, you will get more apple for your buck when you buy fresh and local. (Obviously imaginary you is now setting the canned applesauce back on the shelf for now.) This is how it works with most produce. Trying out new flavors, supporting local businesses while also helping your bottom line—what else could be better? Buying seasonally will also insure that you are getting a variety of nutrients to help counteract the night of keg stands you did last week.
For those of you lucky enough to own a cookie sheet, a bottle of olive oil and have paid your most recent DTE bill, try firing up the grill or oven roasting a variety of Michigan produce. Sweet potatoes, for example, are abundant agricultural gems and are also very easy to prepare. You will definitely impress your roommates with what is on your plate. Check out the pilot episode of Caroline in the Kitchen for step-by-step sweet potato directions.
If you are worried about prices still, have a conversation with the manager or market salesperson who can once in a while offer student discounts. Sometimes they can point you in the direction of the most in season produce or even discounted goods that are slightly passed their prime while also sharing their recommendations about cooking techniques. There are so many ways to make cheap and easy meals with Michigan produce and with so many local markets and grocers near campus there is no good excuse not to give it a shot. With only a sharp knife and a cutting board Michigan produce can turn into a plethora of late night snacks or Saturday lunch options.
-Caroline
