Kale Wrapped English Peas
A Spring Tradition at the Royal Oak Farmers Market: Remembering Don Cinzori and Cinzori Farms
I love spring in Michigan.
During those first warm days, it seems as though everyone is celebrating the earth's awakening from its long winter slumber. Delicate flower buds suddenly appear on trees that looked dormant only days before, and bright green shoots push through the soil, reaching eagerly toward the sun.
For those of us who love to cook, these signs of spring carry another meaning: the farmers are returning to market with the first harvests of the season.
Like precious gems, the earliest baby greens—sweet, tender, and bursting with flavor—are quickly gathered up by those of us who know that these fleeting tastes only come around once each year.
For many years, one of my first stops at the Royal Oak Farmers Market was the stall of Cinzori Farms from Ceresco, Michigan. Certified organic farmer Don Cinzori and his wife Donna became both a trusted grower and good friends. Every spring, his stand would be filled with baby greens, radishes, onions, potatoes from the root cellar, and the first signs that another Michigan growing season was underway.
Don would often point me toward his wheatgrass and soil-grown sweet pea sprouts, a sure indication that fresh Michigan peas were not far behind.
Don was part of a generation of farmers who helped shape the character of the Royal Oak Farmers Market. Long before terms like "local food movement" and "farm-to-table" became common, farmers like Don were quietly building relationships with customers who wanted to know where their food came from and how it was grown.
Donna passed in 2012 nd Don continued selling in Royal Oak for twelve more years. After Don's passing, his son Anthony continued the family tradition, maintaining both the farm and the beloved market stall that generations of shoppers had come to know. Through changing times, Anthony carried forward the values of quality, integrity, and connection to the community that defined Cinzori Farms.
Today, however, Anthony faces health challenges of his own, and in 2026 the Cinzori Farms stand at the Royal Oak Farmers Market is in limbo. Making this season of the Royal Oak Farmers market a must attend event.
For decades, the Cinzori family helped define what made the Royal Oak Farmers Market special. Their presence connected shoppers directly to the land, the seasons, and the people who grew their food. Many of us learned about organic farming, seasonal eating, and the value of supporting local agriculture through conversations held across their market table.
As we celebrate another Michigan spring, it feels fitting to honor both Don and Anthony Cinzori for their contributions to our community and to the generations of market shoppers who benefited from their hard work.
The Magic of Fresh Michigan Peas
One of the vegetables I most closely associate with spring is the humble pea.
There are three kinds commonly found at local markets: Sugar Snap Peas, Snow Peas, and English Sweet Peas. Sadly, English peas are grown less frequently today because shelling them is labor-intensive and it takes quite a few pods to produce a meal.
As a result, most people's experience with peas comes from canned, frozen, or dried split peas. Even when fresh peas are purchased at a grocery store, they may have been harvested a week or more earlier.
To truly appreciate the magnificence of fresh peas, grow your own or purchase them directly from a local farmer. Freshly harvested peas are remarkably sweet because their natural sugars begin converting to starch only hours after picking.
This versatile legume can be prepared in countless ways—fresh pea soups, salads, vegetable sautés, whole-grain pilafs and pulaos, and pasta dishes. One of my favorite preparations combines the bright flavor of spring peas with fresh Indian spices and the rich texture of Lacinato kale. Simple to prepare and full of seasonal flavor, it remains a crowd-pleaser to this day.
As we enjoy the harvests of another season, let us also remember the farmers whose dedication made those harvests possible. The story of the Royal Oak Farmers Market is ultimately the story of families like the Cinzoris—people who spent decades nurturing both the soil and the community around them.
Kale Wrapped English Peas
Serves 4
1 teaspoon coconut oil
½ teaspoon cumin seeds
2 teaspoons ginger root, minced
1 teaspoon green chile, minced
1 tablespoon cilantro, minced
½ cup sweet onions, minced
½ teaspoon curry powder
1 tablespoon lime juice
2 tablespoons water
1 ¼ cups English peas, podded
¼ teaspoon sea salt
8 large Lacinato kale leaves, stemmed
½ teaspoon ume plum vinegar
In a small sauce pan, heat the coconut oil on medium high and cook the cumin seeds until they start to brown. Add ginger, chile, cilantro, onions and curry powder. Turn down to a simmer, add the lime juice, water, peas and sea salt. Cover and cook for 10 minutes, stirring periodically then check to see if the peas are soft. When soft, mash the peas and onions. Separate into eight portions, place a portion on a kale leaf and roll until the entire leaf is wrapped around. Carefully place in a steamer and cook for 5 minutes, or until the kale is tender. Place 2 to 3 drops ume vinegar on top of each. Serve hot.