Archive for March, 2010

19 March 2010 by megan@spoon

Michigan Maple

With snow in the forecast for this weekend our hopes for an early Spring have been dampened a bit, but for weeks now Northern Michigan has been graced with lengthening light-filled days, days of warmth and sunshine and bright blue skies — the kind of days that wake up dormant trees and send sap coursing through Art Currey’s 70 acres of sugar maples.
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11 March 2010 by megan@spoon

Justin's Letter, Spring 2010

American Spoon’s Spring catalog should arrive at your home sometime next week, and because so many of our customers tell us how much they love reading each season’s letter from Justin, we thought we’d share this Spring’s letter here. Enjoy!

Greetings from the Northern Fruitlands.

Someday soon another Spring will sweep into the Northern Fruitlands all sun and warmth and smiles as if we hadn’t been waiting interminable weeks for its arrival. Immersed in the warming air as it moves through the orchards, we will hear the humming of ten thousand circling bees catching the scent of a million sun struck blooms. Before there is fruit there must be flowers, and, in May, here among the green rolling hills, the land around every bend greets the eyes with such an embarrassment of blossoms that laughter erupting amid gasps of amazement is the most common response. Each tree is an immaculate white or pink popcorn bouquet held up to the sky so that, viewed at the perfect moment, a sunlit orchard climbing a hillside to the horizon can dissolve the differences between the celestial and the earthly heavens and rival the very clouds.

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1 March 2010 by megan@spoon

Justin's Blueberry Toast

It’s no secret that our Fruit Perfect is delicious in pies, stirred into yogurt, spooned over pancakes and ice cream or enjoyed straight from the jar, but recently Justin shared that he’s been using Fruit Perfect Blueberries to recreate a favorite from his childhood.  He grew up eating his mother’s homemade labneh, a tangy, creamy staple of Mediterranean and Middle Eastern cuisine similar but not quite identical to both yogurt and sour cream.  In his household, labneh was the standard accompaniment to toast, so a few weeks ago when Justin saw small containers of it for sale at the natural foods co-op here in Petoskey, he took some home, spread it over a slice of whole wheat toast and, in a moment of improvisation, added a spoonful of plump, sweet Fruit Perfect Blueberries and a sprinkling of dried spearmint in place of the more traditional zaatar.
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