Turkish Beet Yogurt Salad: Appetizer from Ayse's Turkish Café


| 7/13/2017 10:16:00 AM


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As I described in more detail in my first post, I’ll be the first to say that you don’t need to leave Ann Arbor, Michigan, or nearby Ypsilanti to travel the world, at least by way of your taste buds.

With more than 363 restaurants within a twenty-mile radius of Ann Arbor, plus the draw of the so-called “Ivy of the Midwest” – the University of Michigan – educated and traveled residents and visitors alike have created a perfect storm for gastronomic delight. Added to this, is the widespread appreciation among chefs, restaurateurs and food artisans in the area who appreciate the quality that comes with savoring foods seasonally, locally, made-from-scratch and in small batches. Many are on a first name basis with their farmer-suppliers.

This sense of real food and quality comes as no surprise to us homesteaders and back-to-the-landers who my wife and I have long come to revere, respect and celebrate. We’re amazed by the abundance that comes from their organic backyard growing fields, urban vertical growing walls and bustling kitchens turning out crocks of sauerkraut and stew simmered in slow cookers or sun ovens.

Among the many restaurants I had a chance to try on a recent visit to Ann Arbor, Ayse’s Turkish Café was perhaps the closest to feeling like a home-cooked meal. Many were just like meals served on my farm. Simple, but packed with flavor. While the photos of the dishes might not trend highest on Instagram (as if this really matters when it comes to nutrition, flavor or taste), they're homemade delicious.



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