Farmers' Market

I was delighted to get the 3 Point Perspective, a collaborative effort of the Bay Area, Saginaw County and Midland Area Chambers of Commerce. Among other interesting articles in this issue was an article titled “Hip & Healthy”, highlighting regional Farmers Markets. While I knew of Midland County and Downtown Saginaw Farmers’ Markets, I didn’t know that there are also markets in Sanford, Hemlock and Chesaning! Each market is generally open one or two days each week from June to September. If you are interested in buying food that is grown locally, a farmer’s market is a great way to get started. In addition you can connect with your neighbors, by only as much as you need, and even get tips from the farmers on how to cook the produce they sell. You can easily find organic fruits and vegetables. Contemporary markets have expanded to include flowers, herbs, spice mixes and even baked goods. Take the whole family and let the kids select some of the fruits or vegetables. Most fresh vegetables have wonderful flavor so simple preparation is the key. Steam, grill, or bake for just a short time, leaving the vegetables with a bit of crunch and sprinkle with fresh herbs, a bit of olive oil and salt and pepper. Peg

Ember's Green Pea and Peanut Salad

I was looking for spring salads that use green peas and found this on a internet cooking site. It is from the now closed Ember's Restaurant in Mount Pleasant, Michigan. Of course I made it right away! I left out the Accent called for in the original recipe when I made it.
2 (10 oz. each) frozen peas, thawed and drained well
8 oz. Spanish Peanuts
1 1/2 cups Hellman's mayonnaise (use only Hellman's)
1/2 cup Miracle Whip salad dressing
1/2 tsp Worcestershire Sauce
Mix well and refrigerate at least 2 hours before serving.