And, another fine week it has been. A warm breeze and my pups are keeping me “company” as I write this from my side porch. The woods are a lush green and my garden is popping with a bountiful amount of gorgeous blooms, lots of herbs and so much lettuce that I almost wish for bunny rabbits to come share it with me. The Blue Bells and Peonies are magnificent as are the first Roses of the year. All the bird houses have tenants and I “expect” lots of baby birdies. I’m making sure that the feeders are full but I notice the mom’s and pop’s going for the protein: worms and bugs. Tomatoes, eggplant and peppers have been planted and are thriving. I am down to the last few packages of last year’s tomatoes that I stewed and froze to carry me through the “tomato-less” months. I hope that I’ll have another bumper crop, which I should as there was lots of shredded horse pooh-pooh put down in the fall to enrich the soil. It would be much easier, and the produce just as good, to buy my veggies at a local farmer’s market but the joy I get from walking out the back door to my little garden patch can’t be topped.
Michigan is ranked second in the nation for it’s phenomenally diverse agricultural industry which includes asparagus, sugar beets, honey, corn, berries, apples, grapes, beans, stone fruit, potatoes and maple syrup. Additionally, the dairy industry, including milk and cheese, is a very important sector. There are 10 million acres of farmland in our state, 27% of the total land that produces over $71 billion, yes that’s BILLION, dollars per year. Much of our bounty is exported to other states and $1.6 billion is sent out of the country. Nearly 24% of the state’s workforce or 112,000 people are employed in one of the 1 million jobs that are supported by agriculture. These are some major statistics to consider as you wander the local farmer’s markets this year! Buy local, buy Michigan!
Remember that Sunday is Father’s day and we’ve got a great “Dad” menu all weekend long including A Half Pound Wagu Beef Foot Long Hot Dog Served Two Ways – With Chili, Cheddar and Onions or Topped with Smoky Bacon Grilled Pineapple Salsa and Queso Blanco. Sharon and Crew are also Featuring Seared to Golden Sea Scallops Presented with Corn Pudding and Roasted Tomatoes; Sautéed Lake Perch Accompanied with Buttermilk Mashers, Skinny Green Beans and Almond Butter; Linguine And Giant Beef and Mushroom Meatballs Topped with a Rich Béchamel Sauce and Sesame Tuna Served with Brown Rice and a Ginger-Garlic Toss of Snap Peas and Wasabi Butter. YUM!!!
Give Dad a grill break and bring him to the Bistro for Father’s Day. Reservations are accepted and we are open regular hours.
Make Everyday a Million Dollar One…!
We are looking forward to seeing you at the Bistro!
XXOO, Mary, Pico, Niki, Z and P!
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Monday: lunch 11-4, dinner 4-10
Tuesday: lunch 11-4, dinner 4-10
Wednesday: lunch 11-4, dinner 4-10
Thursday: lunch 11-4, dinner 4-10
Friday: lunch 11-4, dinner 4-11
Saturday: lunch 11-4, dinner 4-11
Sunday: brunch 11-4, dinner 4-9