A Taste of Spring in Northern Michigan

As the sun begins to rise a little earlier and the snow melts into memory, the Village of Bay Harbor is slowly waking up from its winter slumber. There’s a certain magic in the air- birdsong returns to the treetops, boats begin to dot the bay, and Spring brings with it a renewed sense of energy and inspiration. It’s one of our favorite times of year here in Northern Michigan.

We hope you’ll take the opportunity to explore the amazing farmer’s markets hosted by our local and neighboring communities. From handmade crafts to freshly picked fruits and vegetables, nothing compares to the quality and freshness our local farmers and creative crafters bring to the table. As the season unfolds, there’s even more to discover beyond the markets- Spring’s most treasured pastime. 

One of the most beloved local traditions: morel mushroom hunting. These earthy gems signal the start of springtime adventures- and for our food enthusiasts, they also mark the beginning of a fresh, seasonal approach to cooking. Whether you’ve spent the morning foraging, or picked up a pint of morels from a local farmer’s market, there’s nothing quite like bringing those bold, rich, flavors into the kitchen. 

A standout feature of Village Suites Bay Harbor, is the ability to prepare fresh, home-cooked meals right in the comfort of your suite. Unlike standard hotels, each of our accommodations is equipped with either a kitchenette or a full kitchen, giving you the freedom to shop at local farmers’ markets or explore nearby nature preserves, then return to your suite to cook up delicious, seasonal ingredients! It’s a unique experience that allows you to enjoy both the charm of the local area and the satisfaction of a freshly prepared meal.

In celebration of the shifting seasons, we’re sharing a recipe that you can make right here in the village- one that highlights the unique tastes of Northern Michigan and captures the essence of spring in every bite. So grab your apron, and let’s get cooking- Bay Harbor style. 

Morel Mushroom & Asparagus Risotto (Serves 2–4)

Ingredients: • 1 cup Arborio rice

• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 lb. fresh morel mushrooms, cleaned and halved
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup dry white wine (optional but tasty)
• 4 cups vegetable or chicken broth, kept warm
• 2 tbsp. olive oil or butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Optional: lemon zest or a squeeze of lemon for brightness
• Optional: fresh herbs like chives, thyme, or parsley Directions: 1.

1. Prepare the Broth: In a medium saucepan, bring the chicken or vegetable broth to a simmer. Keep it warm on low heat as you make the risotto. 2.
2. Cook Asparagus: In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the asparagus pieces and sauté for about 3-4 minutes until tender but still slightly crisp. Remove from the pan and set aside.
3. Sauté Veggies: In the same skillet, add the remaining tablespoon of olive oil (or butter). Once hot, sauté the onion for about 2-3 minutes until softened. Add the garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and start to brown.
4. Toast the Rice: Add the Arborio rice to the skillet with the onions and mushrooms. Stir for 1-2 minutes until the rice is lightly toasted and translucent around the edges.
5. Deglaze with Wine: Pour in the white wine (if using), stirring constantly until the wine is mostly absorbed by the rice.
6. Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle of broth. Continue this process for about 18-20 minutes, or until the rice is tender with a slight bite (al dente), and the risotto is creamy.
7. Finish the Risotto: Once the rice is cooked to your desired texture, stir in the sautéed asparagus, Parmesan cheese, and an extra tablespoon of butter (if you want a richer finish). Season with salt and pepper to taste.
8. Serve: Spoon the risotto onto plates and garnish with fresh parsley. Serve while it’s warm and creamy!

Enjoy your stay, and the tastes of Spring in Northern Michigan!