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Farm-to-Table Cooking

The Kosch family's produce-packed, home-cooked meals -- straight from their own backyard -- inspire these farm-to-table seasonal recipes.

By Melissa Knific

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Kosch family
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
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For the Kosch family, home is a bucolic, apple tree–studded acreage in Traverse City, Michigan, where they tend pigs and chickens and all manner of vegetables ripe for the picking. Doug, 46, owns and runs Boathouse, a contemporary French restaurant on the shore of West Bay. Erin, 42, a high school history and geography teacher, happily pitches in at the restaurant as needed. Daughters Emma, 14, and Mallory, 12, "are great with the animals," says Doug. The family's produce-packed, home-cooked meals inspire these simple, flavorful recipes.

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Farm to Table

The Kosches grow a number of tomato varieties, including heirlooms, in their family garden. One of Erin's go-to dishes is tomato pie (next page) -- it's the perfect way to showcase the brightly colored produce.

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Heirloom Tomato Pie

Makes: 6 servings
Prep: 15 minutes
Bake: 45 minutes
Let stand: 10 minutes
Cool: 15 minutes

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"There's a huge movement nationwide for farm to table, and it's taken to heart here."

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BBQ Turkey Burgers

The Kosches raise their own turkeys and freeze the extra meat. Try this at home: Buy extra ground meat when it's on sale. Form the patties and freeze them. For a quick dinner, thaw in the morning.

Makes: 4 servings
Prep: 10 minutes
Grill: 11 minutes

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"We cook very simple and we use great ingredients. We try to do as much as we can in season."

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Zucchini Fritters

Makes: 12 fritters
Prep: 15 minutes
Cook: 18 minutes

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The Boathouse's chef likes to experiment with sweet-and-savory seasonal combinations, such as strawberries and fish.

Sole with Strawberries and Almonds (pictured)

Makes: 4 servings
Prep:15 minutes
Cook: 16 minutes

Apple-Celery Slaw
Makes: 4 servings
Prep: 15 minutes

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Blackberry-Rhubarb Cobbler

Makes: 8 servings
Prep: 15 minutes
Bake: 1 hour
Let stand: 10 minutes

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Cucumber, Snow Pea and Onion Slaw

Makes: 6 servings
Prep: 15 minutes
Refrigerate: 1 hour

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