Time Flies By
As we roll past Labor day and into the change of the seasons, it comes with it some of the culinary reminders, as well as the typical ones we associate with the time of year. The temperature begins to dop more at night, leaving a nice dew in the mornings. The tomatoes begin taking less space on farmers tables, and corn fills in the gaps. The leaves will start their annual drama act, full of energy for the winter the trees no longer need them. Stone fruit, such as plums and apricots (and the many other varieties that dot the Leelanau and Grand Traverse county), and squash start to roll out of the farms. Their are many things this change indicates, a favorite food that won’t be seen until the next summer, time to bust out the sweaters again, or perhaps the knowing that a certain chore of shoveling is right around the corner. But for us, it’s ticking the days until we are home and able to actualize our ideas.
The last few weeks have been a whirlwind of excitement and creativity. Starting with the launching of the idea and the gust of support we’ve received, which we are incredibly thankful for. It took a few weeks of planning and work to get to this point, and we are proud of the reception. Now that our socials are set up and the website works, we’re using our time to fill them with content. You may have noticed a few new videos on our Tik-Tok, or the new photos posted to the portfolio. Whatever it may be, we are trying to display as many options as possible to get not just us, but you as well, thinking of what could be on the table come Summer 2025.
Not only have we been spending our time on recipe testing, but we’ve been putting a focus on educating ourselves on how the dishes came to be.
For example, the dessert pictured here is a Tiramisu, a dish many of us could tell you is decidedly Italian. While many know the national origin, it’s easy to assume it’s a historical delicacy. In reality, it’s a modern dish invented in the 1970’s, and exploded around Italy before spreading to the world.
Context of a food is important because it is adjacent, if not intertwined in history. Tiramisu does not exist without the diverse and extensive culture of Italy, and acts as an extension of it.
The Tiramisu is a layered dessert, starting with lady fingers dipped in rum and espresso, a mix of whipped cream and mascarpone is added, and the layers continue until your out of lady fingers or cream, or luckily, both. A dusting of coco powder is the finishing touch, but not the final step. While it’s tempting to dig in as soon as the powder settles, the best practice is to build this at night and allow it to set in the fridge overnight, the rum and espresso melding with the flavors of the cream and mascarpone, and enjoyed in the morning with a nice cup of coffee.
As we wrap up this months blog, we’d like to reiterate just how thankful we feel to be a part of the Copper Country, and have been overwhelmed by the support shown across the social media pages. We’re not sure he understands, but we have been relaying all of the sweet and thoughtful comments over to the namesake Jules, and we know he is just as thankful as we are. In all reality, the process has been nerve racking, but seeing the reaction from everyone has helped put some of those nerves at ease, and we express a deep thank you to everyone who has shared, liked, or took a look around the website in the last few weeks.
All in all, what we want to leave you with this month is excitement. As stated earlier, we are spending our time testing and expanding the content on our pages. Each work week our heads fill with the ideas of what to make until we have the time on the weekend to make it.
We hope you check in throughout September as we produce the content from that, before we get to the moving fiasco of October…
Cate, Alex, & Jules
