I call this time of year "peak green." Our beautiful asparagus and strawberry crops will yield to cucumbers and tomatoes, but not yet. For now, we're sustaining ourselves on lettuces, mustard greens, snap peas, and new potatoes.
“Midwesterner has been a wonderful addition to my weekly reading! As a lover of history and cooking both, I appreciate the way it’s brought so many little-known stories about Midwestern food out to where the rest of the world can appreciate the diversity and deliciousness of our region.”
—Ari Weinzweig, co-owner and founding partner, Zingerman’s Community of Businesses, Ann Arbor, Michigan