Local Produce

Starting in Spring 2015 we are offering CSA shares of seasonally available local produce, with wholesale options as well!

While we do not have an organic certification, we like to think of our practices and produce as “beyond organic”. What does this mean? It means that in addition to never using chemical pesticides, herbicides, or fertilizers we also use methods of holistic pest management– which include using row covers and beneficial insects– and soil conservation tactics that include cover crops, natural soil amendments, crop rotations and minimal tillage.

We also think “beyond organic” is about more than just our products. We believe it should apply to how we run our business, the quality of our relationships with customers, and our promise to always stay small enough that we can keep our integrity and connection to everything happening on our farm.

We start with high-quality, GMO-free seeds–organic when possible–from a source we trust, selecting varieties that will be the most compatible with Michigan’s unique climate. With each step along the way, beginning with tilling and soil enrichment and ending with harvesting and clearing the fields, we ask ourselves two questions: Is this something that is sustainable long-term, both in terms of environmental impact and feasibility on our part? Does this practice lead to creating food that we feel wholeheartedly confident about eating and sharing with others?

Long-term sustainability of our practices means several different things. It means that we test our soil annually for mineral content so we know what we need to work on. It means we use compost instead of fertilizers which can overload the soil and groundwater with one single nutrient. It means we plant cover crops after the harvest each year according to what our soil needs, and rotate the areas we are planting in to give the soil a rest. It means we use completely natural methods of pest control, such as deer fencing and organic alternatives to chemicals. However, it also means recognizing that since there are only four of us we have to find a balance between relying on tractor work to make it easier for us, and using human labor to minimize fossil fuel input.

To have truly sustainable food and a sustainable business, our products and practices have to reflect what YOU want. That’s why, aside from our environmentally-sound growing methods that produce clean food, we choose varieties that will also be delicious. Because, what good is food if it can not be enjoyed? We think you will love our vegetables (and the rest of our food!) and would love to hear your feedback. We will always take the time to personally speak with you and answer any questions you might have.

Ordering Options*

  • Weekly CSA shares: ½ share, and full share are available between June and October
  • Wholesale vegetables


*Look for us on Sundays between 10 a.m. and 2 p.m. at both the East Lansing (June-Oct)!


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Festive Kale Salad (serves 3-4 people)

(Time: 15-30 min.)


  • 1 bunch kale, cut into ribbons (click here for a quick and easy tutorial)
  • For the dressing:
  • ~1 cup fresh lemon juice
  • 1 tbsp high-quality mustard
  • 3 garlic cloves, minced or pressed (or more depending on taste)
  • 1 tsp horseradish sauce
  • ~12 chopped capers (can replace with anchovies or omit)
  • 1/2 cup high-quality extra virgin olive oil
  • salt and pepper to taste
  • 1 cup grated parmesan cheese (pecorino romano, or an alternative hard cheese would also work)
  • optional accents: halved cherry tomatoes, toasted pine nuts, croutons

Wash and chop the kale, set aside. In the bottom of your salad bowl whisk all ingredients until the oil becomes mixed in and the dressing looks uniform. Stir in the grated cheese. Top with the ribboned kale and toss until it is coated with the dressing. Serve as is or garnish with cherry tomatoes, croutons, pine nuts, or additional cheese. Make it a filling meal by topping with a pastured soft-boiled egg, or grilled free-range chicken.