Look at us!
Sunday, September 27, 2009
Tuesday, September 15, 2009
Saturday, August 22, 2009
Friday, August 21, 2009
Wednesday, August 19, 2009
This is so easy.
Saturday, August 15, 2009
I was first attracted to the glass bottle but after trying the milk and knowing about the farm I’m hooked. Hilhof has 34 Holstein dairy cows that are 100% grass fed, antibiotic-and hormone-free. Which means their milk is much higher in Omega-3, CLA, and Vitamin E. Connie and William Hilhof even deliver the milk themselves in a truck covered in cow spots. We carry quarts and half gallons of fat free skim, 2 percent, whole milk, and half quarts of cream (great for whipping).
Wednesday, May 27, 2009
YES! It’s true; we will have “that” bread! Lots of you have been asking, so I’m very excited to confirm it is true. It’s now called Salt Of The Earth, "Home of the original Seedy Salt bread" and is still be made by Mari and Chris Reijmerink. Mari and Chirs with the help of their daughter Hazel also have an organic fruit farm called Kismet Organics.
Mari and Chris have a very interesting story. They met in the Netherlands working/volunteering at a non-profit farm that blends social outreach with outdoor activities and farm life. When returning to the states for a visit they decided to stay, marry, and farm. Their farm is located in Fennville and started with a 50-year-old pear orchard that they spent 2 years renovating. Now they have expanded to include many fruits: strawberries, raspberries, blueberries, peaches, currents, gooseberries, and heirloom tomatoes.
Sunday, May 17, 2009
Saturday, April 25, 2009
Andrew Milauckas, set to win a bachelor of fine arts degree in advertising design from the Savannah College of Art & Design June 1, will return home this summer to blend edibles with aesthetics in the small-but-singular building at 176 Blue Star Highway, northwest of the Blue Star bridge.
“Our brand concept,” said Milauckas, who interned last summer with an ad firm in New York City, “is to create an environment reminiscent of a 1950’s fruit and vegetable stand ... a place that resonates, where the eggs were laid that morning and produce inventory depends on what the farmer harvested the night before.
“With the rebirth of this pastime comes a healthier and cleaner future,” Milauckas said.
The Summertime Market’s goals are to:
Local Providence Farms owner Mike O’Brien will sell organic meats at the market, Milauckas said. Providence employee Melissa Sax is setting up contacts with other farmers.
“Between now and June we’re rehabbing the building (a cell-phone sales outlet in its most-recent incarnation),” said Milauckas. “Once I’m back, we will plan to be open each day till fall.”