Tastemakers:Cherry Street Market/Mojito

June 8, 2008

Cherry Street Market
During my childhood, I often ventured north to the Old Mission Peninsula with my family. My grandparents would bring me and my brothers up at least once each summer and stopping at farm markets or a roadside stand was always part of the ritual. We also stopped halfway from Lansing at a roadside park for a picnic dinner, something that has been lost in this fast food world we live in.
My Grandmother Varg was of a generation that was accustomed to going to several stores to get their groceries and she loved farm stands and farmers’ markets. If she were here today I know she would be pleased to see all the farm markets and how busy the farmers’ markets are today.
My work takes me throughout Northern Michigan and I love discovering places that are new to me, even if they have been around forever. Now Kalkaska, for me and many others, is a drive-through community simply on your way to someplace else (although the local Chamber and others are working on changing this). But that all changed for me five years ago or so when I saw piles of produce out of the corner of my eye. From that day on the Cherry Street Market has made Kalkaska a favorite destination.
The Cherry Street Market opened in 1993 by original owners the Ryan family (Randy Ryan worked the Detroit produce scene for 15 years before venturing north). Besides a wide selection of fresh produce and several value added agricultural products (jams, salsas, honey, cherry concentrate, baked goods) and a garden center, the Cherry Street Market is a deli. Their “create your own deli sandwich” for only $3.99 is worth the drive from anywhere. I love those mini-pies as well.
Randy Ryan reports that business is booming and he has customers from all over Northern Michigan. One stop and you will see why.



Mojito


Cocktails have a tendency to make comebacks. It’s not that a cocktail ever completely disappears -- it just takes a backseat to popular trends. About 10 years ago the martini regained favor after being in retirement. Now the Mojito is back. In fact, rum (the staple ingredient) is back. Last fall I attended a rum tasting and was impressed with the fact that it’s a great sipping drink; no mixers needed -- just pour it over rocks and enjoy.
The Mojito was created in Cuba and gained popularity in the United States during the ‘80s as refreshing summer drink. In many ways the Mojito is a Cuban version of the Mint Julep. A traditional Mojito is made with white rum, fresh mint sprigs, lime, and carbonated water and sugar cane juice. As with a Mint Julep, the key to any great Mojito is the “muddling.” It is important to muddle the mint leaves to release the oils.
As with any traditional cocktail, the Mojito is no exception when it comes to creating variations. If you have a favorite fruit, make a Mojito with it. One of my favorites is the Watermelon Mojito. Certainly this is “cherry country” and cherries (use Balatons) work well also.
Mojitos are a hit at any patio party. Be creative. Any white rum will work as it is the quality of the other ingriedients that will make or break your Mojito.