The governor has declared this week Buy Michigan Week, and it's good timing for food fanatics such as myself. The markets are full of fresh homegrown treasures, as I found out Saturday at the Royal Oak Farmers Market. Local farmers were selling piles of squash, eggplant, onions, lettuce, garlic, blueberries, cherries, apples and green beans. I predict tomatoes are right around the corner. For a list of Michigan farmers markets, go here.

So, seek out Michigan products this week and help support those who fill our fields with the season's bounty. And this week, zucchini and squash are sure to be ever bountiful. After the market and a visit to my parent's garden, I had a pile of the summer squash. I love to eat these gourds sauteed in a pan or brushed with olive oil and grilled. But at that rate, I would never get through all my homegrown vegetables.

Here is a recipe that makes a dent:

Ratatouille
1 medium onion, diced
4 garlic cloves, cut into thin slices
1/4 cup olive oil
3-4 yellow squash, diced
2 zucchini, diced
2 red peppers, diced
1 medium eggplant
1 tablespoon fresh basil, cut into thin strips (or 2 teaspoons dried)
salt and pepper to taste

Saute onion and garlic in olive oil inside large skillet until tender. Stir in remaining ingredients and saute for 8-10 minutes, tossing often.

Here is a recipe that goes well with the Ratatouille, and uses up some more basil (which is growing full force in Michigan).

Grilled Tilapia with Tomato Basil Relish
6-8 tilapia filets
2 medium red onions
4 cups cherry tomatoes
1 lemon
2 cups fresh basil
1 cup pine nuts, toasted
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste

Prepare tomato relish by slicing tomatoes in half, and cutting basil into thin strips (a cheffonade works well). Toss tomatoes, 3 tablespoons oil and basil. Add salt and pepper to taste. Toss again and set aside. Prepare onions for grilling by slicing into thick rings and brushing with olive oil. Prepare tilapia the same way, but adding the juice of 1/2 a lemon.

Cook onions on grill until charred and soft. May use tin foil packet if desired.

Tilapia should be cooked inside a tin foil pouch, about 8 minutes or four on each side.

Place onions on platter, then top with tilapia. Pour tomato relish over the fish, squeeze remaining lemon juice and drizzle balsamic vinegar. Top with pine nuts.

Recipe courtesy of Regal Springs Tilapia.

***** Save the date ******
Hiller’s Gluten-Free Food Fair – Saturday and Sunday, August 15-16, 12-3 p.m., at the West Bloomfield Hiller’s Market. 6433 Orchard Lake Road, (248) 851-7100.

I've got a hodgepodge of information to share this week. Thanks for all the e-mails and alerts.

1. Gold star for gluten-free awareness

A reader and local gluten-free advocate had a wonderful experience at Mama Maria's Taste of Italy at 969 S. Ortonville Road in Ortonville recently. She reports that the restaurant has "great gf pizza and pasta ... . The owner, Jeff Larbig, was so helpful. He talked to us for a long time about how he runs the kitchen, how he makes the crust (first thing in the morning before he unleashes the wheat flour), what he puts in the sauces (four homemade, gluten-free sauces) and what brand of pasta he uses (Tinkyada, the best)." She reported the restaurant makes gf lasagna and gf eggplant Parmesan, as well as the basic linguine and penne. If you're in the area, check out Mama Maria's.

2. Gluten-free support group

The Rochester Hills Whole Foods Market is hosting the group in its cafe at 7 p.m. Wednesday, Aug. 26. Bring copies of your favorite gluten-free recipe to share. Discuss products, recipes and being gluten-free with the group. Free. Contact concierge Aimee at (248) 371-1400 or e-mail aimee.soltis@wholefoods.com for more information.

3. On the radio

A special segment on celiac disease will be aired at 8 p.m. Aug. 9 on WJR (950 AM). Peter Nielson of Peter's Principles will be interviewing local doctors, the owner of Celiac Specialties (and TCCSG president), the owner of Outback Steakhouse and local celiac advocate Beth Lohmeier.

4. Healthy snack option

I know most peanut butters are gluten-free, and a favorite snack for those with celiac, but I recently discovered a very healthful alternative to the "regular" variety. PB2 is simply powdered peanuts. You mix in the desired amount of water to create peanut butter. Two tablespoons are only 50 calories and 2 grams of fat, and it travels well. I like to put a few tablespoons in a small container and add water when I'm ready for a snack. It's especially good in smoothies or gluten-free pancakes, or as a dip for gf pretzels, apples, celery, carrots or bananas. I haven't seen it in stores, but you can order some here.

5. What I'm working on...

I'm going to be writing about the process of getting a celiac disease diagnosis. I'm interested in your stories. How were you diagnosed? What were your symptoms? Please contact me or leave a comment. I'm also researching the difference between celiac and gluten intolerance.

At the end of another busy day, my family often enjoys sharing a big bowl of popcorn and curling up on the couch with a good movie (or cartoon, in my kids' case).

When we became suddenly gluten-free, I was intimidated by all the long words on the backs of the microwave popcorn bags. Also, as I began meticulously reading labels of snacks and processed foods in search of gluten, it was clear that I didn't really know what I was feeding myself or my kids. There was also the story of workers getting what was called "popcorn lung" from a chemical called diacetyl found in microwave popcorn circulating in the news at the time. So, I looked a little lower on the grocery store shelf and picked up a bag of plain popcorn kernels.

Lo and behold, it was incredibly easy to drop a few teaspoons of canola oil into a pot, throw in some kernels and pop. Within minutes, we had a heaping bowl of popcorn. I began stocking up on a rainbow of popcorn varieties: white, yellow, blue and red. And at such a small cost, I could afford to do so. A bag of plain popcorn kernels is just a few dollars, and makes mountains of popcorn.

I thought I was going to miss the convenience of the microwave variety, but I really don't. I know now that some brands are gluten-free: Jolly Time and Newman's Own are among them. But I just feel a little healthier popping it myself.

Everyone should try it.

Big Bowl of Popcorn
3 teaspoons canola oil
1 cup popcorn kernels (or enough to make one layer on bottom of the pan)
salt, to taste

In a medium-size saucepan, add oil and turn on medium heat. Add a few handfuls of popcorn kernels until they make one layer on the bottom of the pan. Cover. After a few minutes, popcorn should begin to pop. Lift pan off stove and shake so kernels are dispersed. Add back to heat source. Repeat every 30 seconds until popping slows. Turn off heat and remove pan from heat source. Sprinkle on salt, give it a little shake and pour into a big bowl.

Tip: Both of my kids like to play in mini "indoor sandboxes," which are just storage bins filled with dry popcorn kernels or beans. I even add little sand shovels, cups, bowls and trucks for a little indoor fun on a rainy day.

As we celebrate our nation's birthday, I feel a mixture of pride and anxiety. Hopefully, the anxiety can be put to rest with a little thought and good-old American ingeniuty. And as the grand finale bursts in air above us, I hope to see my boys waving the stars and stripes with full, gluten-free bellies.

My pride
My favorite fireworks display is Salute to America at Greenfield Village. I love to hear the DSO play the mantras of all the armed forces, as those who served stand and accept our grateful applause. My eyes are usually full of tears as I think of those veterans who served our country. I feel inspired to do my best as a mom and gluten-free cook when I think of what those who are standing have had to endure so I can sit here and write this blog. Who am I to complain about such hardships as celiac, autism and special diets? Many of my friends have or are currently serving our country. Let's not forget that they deserve applause every day.

My anxiety
And then, there are barbecues. The typical anxiety goes with eating the potluck-type feasts that usually involve hamburger buns, cold pasta salad and a bevy of desserts. How am I to keep little gluten-free fingers out of the firecracker fare? As always, I have to think ahead. I like to bring fruit, veggies or a gluten-free dessert to pass. Cupcakes made with Betty Crocker's gf cake mix might be a nice treat for the little guys, or rice crispies treats made with Kraft marshmallows. Kellogg's Rice Crispies are NOT gluten-free. They contain malt (barley), so make sure to pick up a gluten-free variety, such as EnviroKidz. Don't forget, Ballpark Franks, corn on the cob and watermelon are all gluten-free.

A little planning, and we'll be celebrating our independence from gluten. The food forgotten, we can enjoy our families and watch the sky glow red, white and blue. Happy Fourth of July!

Here's a good dish to pass:

Chick Pea Salad
2 cans (15 ounces) chick peas (garbanzo beans)
3 cups chopped tomatoes
1/2 large cucumber, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 cup fresh cilantro
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Juice of 1/2 a lemon
salt and sugar to taste

Drain garbanzos and toss with chopped vegetables and cilantro. Whisk together oil, vinegar, lemon, salt and sugar. Pour onto salad and toss. Cover and refrigerate 1-2 hours or overnight.

Tip: Remember to ask for your food to be cooked on foil to avoid cross-contamination. Bring a square with you to remind yourself.