Tag Archives: wild onions

LeRoy Market Earlybird Weekly Flyby 6/30/12

 Greetings all,

           This week at the Farmers’ Market should mark the transition to crops of general popularity. Albert and Laura surprised us last week with a good supply of late strawberries. Even more surprising – they had tomatoes too! Hooray, for The Hoop-House! Just don’t expect any sweet corn for awhile.

            Several of our vendors already have some sort of season extenders, and a couple more are looking into the myriad ideas, from cold-frames on up. “There is free money from several sources available to build your own Hoop House,” is what I have often heard, but I have followed many leads, to just as many dead ends. The various programs giving grants for high tunnels have apparently expired. Still, Karen and I are encouraged enough to make plans for our own self-funded options: a small pyramid shaped greenhouse to replace our recently dismantled hothouse, and several portable low tunnels to go in the garden. 

Goods and Produce Currently Available

The Erving Miller Family: Cheese, Cookies, Preserves, Pumpkin Rolls, Syrup, Cinnamon Rolls, Breads, Pies And Granola.

Found in The Woods: Rhubarb, Marigolds, Lettuce, Fresh and Dried Herbs, Wild Onions & Broccoli.  

The Plump Pumpkin: Bar Soap-$5, Fresh Ground Peanut Butter-$8 pint $16 qt., Almond Butter-$9 pint $18 qt.

Brenda Bunnell: Jewelry, Cookies and House Plants.

Mark Dean: Handmade Crates, Ford Stock Tires, Odds & Ends.

All this and more.

Upcoming Events

Here is the current calendar of events. We are still working on filling in a couple of empty dates.

Date      Name                                   Type

6 – 30 Tim Sequin                              Portable Sawmill

7 – 7  Sandra Harris                          Floral Arrangements

7 – 14  No Market                             Razzasque Days

7 – 21Layla Bunce                            Layla’s Arcade (games)

7 – 28  Gordy Jacobson (Musician)  Country Classics

8 – 4   Shannon Lindquist                  Food Preservation

8 – 11  Tammy Stoner                        Wind Energy

8 – 18   Lynn Truman                          Scroll Saw Art

8 – 25  Kathy Berlincourt Warped Weaver’s Studio  Fiber Arts

9 – 1  Angie Meadows                      Herbal Lotions, Tinctures, Oils etc.

9 – 8               

9 – 15  Old Fashioned Days (open to all collectors)  Antiques Display                               

9 – 22  Mulligan Stew                    Celtic and Folk Music            

9 — 29                               

Recipe(s) of the Week

It’s all about Juneberries, which will be ripening soon. Looks to be a bumper crop this year.

The following is an excerpted from part of a http://www.motherearthnews.com article on foraging wild foods, which first appeared in Mother in 1971.

Juneberries are good for pie, jam, jelly, fresh fruit ice-cream topping, shortcake and juice.

Gather a supply of Juneberries. Winnow out twigs and leaves by pouring them from pail to pail in a light breeze. Then drop the berries—a few at a time—into water to float away whatever impurities might remain.

Juneberry Pie

Sift together two cups of white flour or whole grain wheat flour and one tsp. salt. Cut in 2/3 cup shortening until the particles are the size of small peas and sprinkle five to six teaspoons of cold water over the mixture. Toss lightly with a fork until dough is moist enough to hold together.

Divide the dough into two balls and roll one out into an 11-inch circle. Loosely cover the bottom of a 9-inch pie tin with this circle and fill the dough-lined tin to a slight heap with Juneberries.

Mix 3/4 cup brown sugar, 1/4 cup flour and a scant teaspoon of salt. Sprinkle this over the berries and dot with butter. Roll out the rest of the dough, spread over the berries, poke a few holes in the top dough and bake the pie for 10 minutes at 425°. Turn oven down to 350° for another 30 minutes or until crust is golden brown.

Juneberry Crunch (something like pie but quicker)

Combine one pint of fresh, washed, ripe Juneberries with two tablespoons of any kind of flour. Add 1/4 tsp. salt, 1/2 cup brown sugar and two tablespoons lemon juice. Spread this mixture in the bottom of a well greased 9-inch pie tin.

Further combine one cup sifted flour, one cup steel-cut oatmeal, 1/2 cup brown sugar, 1/2 tsp. salt and I/2 tsp. vanilla. Cut in 1/2 cup butter until mixture forms small lumps and sprinkle lumps over Juneberry mixture. Bake at 350° oven 30 to 40 minutes.

Juneberry Cake

Sift together two cups flour and 1/2 tsp. salt, one tsp. soda. Add 1 1/4 cups brown sugar, 1/2 cup shortening, 1/2 cup sour cream, three eggs and one tsp. of vanilla. Beat for five minutes. Mix in one cup crushed and sweetened Juneberries and pour into well greased and lightly floured 12x8x2 cake pan. Bake at 350° 40 to 45 minutes. Serve with more crushed, honey-sweetened fresh Juneberries. Don’t forget the ice-cream.


Use water to barely cover a quantity of berries. Simmer for 20 minutes. Strain through jelly bag, sweeten to taste . . . cool and drink.

Juneberry Jelly

Extract the juice as above. Combining one box commercial pectin to 3 1/2 cups juice. Place over fire and bring to a rolling boil. Add an equal amount of raw sugar. Bring to a high boil again and hold for one minute. Skim off foam with a metal spoon and quickly pour into sterilized jelly jars. Seal with paraffin.

Juneberry Jam

Crush the berries and add one box pectin to 3-1/2 cups whole, crushed fruit. Bring to a boil and add equal amounts of raw sugar. Bring to a boil again. Hold boil for one minute. Stir, skim and cool until foam is all gone and ladle into sterilized jars. Seal with paraffin.

To Preserve Juneberries

They can be frozen in a sugar syrup made by combining one part brown sugar to three parts water. The berries can also be frozen dry by placing them in a freezing container with a tsp. brown sugar over each cup of berries.

Can Juneberries by filling sterilized pint jars to within one inch of the top with washed, ripe fruit. Make light syrup by boiling 2/3 cup brown sugar and 1-1/2 cups water. Pour this syrup over berries in jar to barely cover them. Seal with sterilized lids and process in canner by bringing to a boil and holding for 30 minutes. Cool on thick toweling.

Related News

Quilt Trail to appear on local PBS show

BY NICOLE WEISS, CADILLAC NEWS, Monday, June 25, 2012           (article abridged)                                                                                     The Osceola County Quilt Trail will be part of the season finale of the popular local travel show, “Destination Michigan,” which highlights people and places throughout the state.

            The show will air on Monday at 7:30 p.m. with an encore Saturday, June 30, at 11 a.m., and will be available on, http://www.cadillacnews.com.

            In the episode, viewers take in the traditional art of quilting that has turned into a local art form on display throughout the county.

            Courtney Brooks, “Destination” program producer, spent a day touring the trail earlier this month, gathering footage and interviews with quilt block hosts and Quilt Trail organizers Elsie Vredenburg and Cindy Cambier. More information is available at http://www.osceolatrail.org.

WILD EDIBLE and MEDICINAL WALK/TALK and POTLUCK                For Transition Cadillac. At the home of the Youngmans July 5th 2012 5:30 pm

Brian and Karen Cool, owners of Found in The Woods have had years of experience as wild crafters. We will forage for wild and edible plants, following a potluck dinner.

“We have been eating off the land for decades and selling wild leeks (ramps) for years now, but we’ve been working to expand to other options—teaching, farmers’ market sales, and publications. We will be searching for medicinal herbs, wild leek bulbs, berries and other mid-summer treats.” Call Shelly for more information, 231-920-1850.          ‘Til Saturday–stay cool if you can, Brian