THE VILLAGE VOICE

~ Sunrise at Black Star Farms ( Suttons Bay, Michigan) _____________________ For lo, the winter is past, the rain is over and gone; The flowers appear on the earth, the time of singing has come and the voice of the turtledove is heard in our land. The fig tree puts forth its figs, and the vines are in blossom ; they give forth fragrance. Arise my love, my fair one, and come away. ~ The Song of Solomon , 2:11-13 ______________________________ ~ Mackinac Island Memories (Michigan)

~ Harvest time at Black Star Farms ____________________________ BAKED ALMOND CRUSTED WALLEYE with TARRAGON BUTTER ~ adapted from a clipping in the Detroit Free Press * 4 (6-8 oz.) walleye fillets 8 oz. medium-fine ground slivered almonds 2 Tbsp. panko crumbs 1-2 large organic eggs 2 Tbsp. milk Preheat oven to 400-degrees. Wash and pat dry fish fillets. Line baking pan with foil and spray with Pam. Combine almonds and panko crumbs. In another bowl, combine milk & eggs. Dip fish fillets into egg wash, coating both sides. Roll fish in crumb mixture, firmly pressing almonds on fish. Place fish on baking sheet and bake for 15-20 minutes or until almonds turn golden brown and fish flakes. Remove and top with fresh tarragon butter. (Serves 4) TARRAGON BUTTER 1/4 unsalted butter 2 Tbsp. finely chopped fresh tarragon (2 tsp. dried) 2 finely chopped parsley sprigs pinch of coarse salt & freshly ground pepper Combine butter with herbs and salt & pepper. Refrigerate for at least 2 ...