The Farmer's Marketer

Our Farms and Markets

I'm working on a brochure that lists the CSA (Community Supported Agriculture) farms in our area along with the Farmer's Markets in our area. I'll be handing this out for Slow Food Huron Valley at our upcoming panel discussion at the Ann Arbor Downtown Library on Monday, February 18th at 7:00pm for the "From Farm to Fork: Why Local Food Matters" discussion. 

Along with ordering some of those heirloom seeds from the

I Heart Bacon!

One of the main reasons I am not a vegetarian is: bacon. I love bacon more than chocolate - though Michelle put that to the test when she brought us a fabulous Mo's Bacon Bar from Vosges, perhaps my favorite chocolatier.  I happen to love Bob Sparrow in part because his Michigan bacon is the best bacon, period. I've asked him why it's so good and he doesn't have a satisfactory answer - he said something about it being aged the right amount of time. …

Wanted: Old Kitchen Gadgets

I was looking at the Washtenaw County Historical Society's website and saw that there is a Museum on Main Street exhibit coming up that is right up my alley called "The Kitchen 1830 to 1950" starting March 5 through June 11, 2008.   They're looking for old kitchen gadgets to borrow for the exhibit. 



Early kitchen gadgets, appliances, pictures etc. that you might have around the house for the next exhibit "The Kitchen 1830-1950" which will run from March 5 through June 11 at the 

Sugaring Time: Snow's Sugarbush

I was in high school when I visited my first "sugar-shack" or boiling shed (or "cabane à sucre" in French).  Sap from the sugar maple trees is poured in at one end and then boiled down in a long rectangular pan with baffles that slow the progression of the liquid as it evaporates into the concentrated syrup that comes out at the other end. I understand that European settlers first learned how to tap the trees and boil the sap (40 gallons of sap for each gallon of syrup) from Native Americans. …

Guest Blogger: Kris Hirth of Old Pine Farm

Kris Hirth owns Old Pine Farm where she operates a meat CSA in Manchester, MI. Her cows, pigs, sheep, goats, chickens and emu are humanely raised on grass, organic feed and on pesticide- and fertilizer-free hay grown by her dad. Most of her animals are pastured, some are heritage breeds.  Kris says: "Our mission is to produce great tasting, high quality, wholesome meats with only the finest ingredients: grass, organic/natural feed,  sunshine and clean water - the way nature intended it to be.....…

Chicago Recommendo

I was in Chicago earlier this week to hear Chris Bedford speak at the Chicago Farmer's Forum and see his film called "What Will We Eat."  Of course, any time I'm in Chicago I'm thinking "what will I eat?"   We have a few places that we usually go, including of course, the Intelligentsia coffee place on Randolph at Wabash. It has free wi-fi so you can sit there for a while with your laptop.  B. loves the coffee at this place and always gets a pound to go - Tuesdays it's $2 off. …

Marketing: Plum Opens

When Janet called last Thursday to ask if I wanted a brief outing to visit Plum Market on their opening day, I was too curious to stay home. Of course it was packed with people acting like they had never seen food before.  And there was a lot of beautiful food. The huge piles of orange, yellow, green exotic citrus and tropical fruits as you come in are stunning to Michigan winter's vitamin-C deprived tastebuds and snow-bleared eyes. …

Chris Bedford's Keynote - from the Michigan Small Farms Conference

Chris Bedford's Keynote

From the Northern Michigan Small Farms Conference on January 26th, 2008

"Good morning. It is an honor to speak to a group of small farmers. I believe the work you do, the lives you lead, the vision you pursue… are the hope for our state, indeed, for our world. 

In spite of that, the work of small farmers -- and the local food economy you contribute to -- is largely ignored by the federal and state governments, and by many agriculture advocates. …

Food Bloggers Tea: New This Year

I'm a bit late to the posting party, but still wanted to mention the lovely afternoon tea that Christine hosted for "local" food bloggers (as opposed to "local food" bloggers) in January.  This was the first event I've attended as a blogger and probably also the first event I've been to where people mostly know each other online rather than in person.  It's a funny (and warm) feeling to finally see the face and be in the corporeal presence of someone you've previously known only from the words on your computer screen. 

From the Farm to Your Fork: Why Local Food Matters Upcoming Event: Monday, February 18th, 7:00-8:30pm

Food is powerful! We need to eat every single day and the choices that we make determine how our world is used. Among the most powerful things we can do to create a secure community and a healthy family is to eat and buy locally grown and produced food.

What: From the Farm to Your Fork: Why Local Food Can Make Us Healthier, Happier and More Secure

When: Monday, February 18th 7:00 - 8:30pm


Farmer's Marketing: January 19, 2008

January 19th this year was Michigan at its wintry worst. Biting cold with an enamel-gray sky and no snow.  I think there may have been 5 (very brave) vendors at the market and 6 (crazy) customers. By the time I got there Shannon had just sold out of his greens.  The only lucky thing about it is that day is my friend Heidi's birthday, just before mine.  Perhaps there was one other lucky thing - getting a half-peck of Ida Red apples from the intrepid Wasem people. …

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