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Tee shirts are here. 

They are American Apparel Sustainable Edition, green and organic!

$16.00 

Summertime Bruschetta: Tomato, Avacado, Basil and Mint

1 Baguette, cut crosswise into 1/4-to 1/3- inch thick rounds. Seedy Salt Bread or Ciabatta would be perfect

Zoye Oil

1 C chopped onion

1/4 C chopped basil

1/4 C chopped mint

2 T fresh lemon juice

1 T chopped jalapeno chiles with seeds

1 lb. tomatoes, stemmed, coarsely chopped, juices drained

2 lg avocados, hlved, pitted, peeled, cut into small cubes

Preheat oven to 425. Arrange bread on large rimmed baking sheet. Brush with oil; sprinkle with salt (i use Kosher salt) and pepper. bake until crisp about 12min. Cool.

DO AHEAD can be made 2 hours in advance. Let stand at room temperature.

Press garlic into medium bowl. Add onion, basil, shopped mint, lemon juice, and chilies. Mix in tomatoes, then avocados; season with salt and pepper. spoon onto toasts; garnish with mint leaves. 

Thanks Joan. 

Grill IT!

This is so easy.

Shuck the corn

Brush on Zoye Oil  Zoye is healthier than olive oil, has higher temperature tolerance (won't burn or flame the grill), and is made in Zeeland, Mi. 

Sprinkle on the Tuscan Blend Spice Mix  You can get this from us or the Spice Merchant downtown Saugatuck. (Tuscan Blend is also great for mixing with oil and using it for dipping Seedy Salt Bread or Ciabatta.)

Grill IT  until corn looks like the picture.

You can thank cookie lady Renea for this one. 

A

“So that’s what real milk tastes like”

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). 

OPEN!

Seedy Salt Bread!

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. 

www.kismetorganics.com

Eaters Guild Visit

We are proud to announce Eaters Guild will be a main supplier of organic produce. They are located in Bangor and farm 40 acres that have been certified organic for over 30 years. The owners and operators are Laurie, husband Lee and daughter Iris, this year will be their 9^th season as organic farmers. Many of you may already know them from the Friday morning green market in Saugatuck, or as suppliers to Journeyman restaurant in Fennville. 

Melissa and I paid them a visit last Friday afternoon to check out the farm.  If Laurie and Lee didn’t have lots of work to get done I don’t know if we would have ever left. Laurie greeted us while in one hand trying to correct a disabled chicks neck that was born the night before. She then introduced us to their new goats that they birthed earlier in the week (I think I want a pet goat).  We met Lee while Laurie gave us a tour of the 40 acres he was heading in with a huge basket greens that he just finished harvesting.  We couldn’t help but all grab a handful. Laurie and Lee are a truly amazing couple, this spring they built two new barns by hand with wood they milled themselves, quite incredible.  When Melissa and I finally left they sent us off with fresh asparagus, which was oh-so-tasty., We are hopping we can open the market in time to catch the tail end of the asparagus season.

Check out their website: www.eatersguild.com