|
 
It almost feels decadent to have this much fresh local food falling onto our table this time of year, doesn't it? From big stores to roadside stands, it's so easy to get the best produce right now. I've seen kids selling zucchini and tomatoes from their lemonade stand, and the honor system is alive and well in the "just put your money in the can" signs all over the state. Make sure you keep a supply of ones and fives in your wallet, you'd hate to be without correct change when the perfect apple pie pops up on a card table on a country road! Let's all enjoy this bounty. Here in Michigan it is these sweet summer memories that get us through the snow.
– Jena Van Wagner, Executive Director
|
|
|
 Grassfields Cheese
An interview with Betsy Meerman
In the 1800’s, farming was a much more common occupation than it is today. But many farms of those days are no longer around. Lucky for us, an exception is Grassfields Cheese in Coopersville.
Owned and operated by the Meerman family since the late 1800’s, this farm certainly has adapted to meet the times.
“In 1992 we converted our farmland to intensive rotational grazing,” says Betsy Meerman, Cheese Maker’s Wife. “We enjoy watching our happy animals munching on the grass all summer long, and enjoying the outdoors, even in snow! They have shelter if they need it, but they prefer to be outside.”
But when fifth generation farmer Jesse Meerman decided he wanted to stay on the farm, he knew he needed to create a new income source. He began experimenting with cheese making and found a love for the craft. Using the raw milk from the farm, Jesse has created several original cheeses, along with making traditional Dutch cheeses and Lamont Cheddar. By using raw milk in the cheese, enzymes and naturally occurring bacteria that aid in digestion stay in the cheese. The hard work paid off and in spring of 2007, Grassfields and all of their cheeses were certified organic. The cheese is available at several retailers and restaurants statewide (www.grassfieldscheese.com).
In addition to the cheese, Grassfields offers pastured poultry, eggs, beef and pork (all free of antibiotics, growth hormones or any other chemicals) at their on-farm store.
In 2005, the Meermans began another undertaking in response to customer demand. The Green Pastures cowshare program offers customers fresh, unprocessed whole milk. “It’s like boarding a horse,” says Betsy. “Except instead of riding on her back, you get to drink your cow’s milk!”
Farm tours are available May through October. Group tours of 15 or more can watch cheese making, take a wagon ride tour of the farm and see the animals grazing in the fresh grass. Monthly open-to-the-public tours are also available and very affordable.
So what’s it like being a part of the history of feeding us? Betsy says, “The best thing about being a farmer is working with my family in God's creation. I love having so much family time, even while we work. We love the work God has given us to do in providing food for families in our little corner of the world.”
|
|
|
 Fruitful Hill Produce
If you ever find yourself on US 131, just north of Cadillac, you need to make a small detour. Less than two miles off the freeway at the Manton exit, a wonderful shopping experience awaits you.
Fruitful Hill Produce, opened in May, is an Amish owned and operated store. All produce is grown on-site and chemical free with an emphasis on organic growing methods and crop rotation. Inside the store you’ll find a selection of fresh fruit and vegetables including heirloom varieties, such as the “Gramma Sarah Special Yellow” tomato – grown from seeds saved for 21 years.
In addition, the store sells homemade baked goods, fresh every Tuesday and Friday, bulk goods, jam, honey, eggs, meat, cheese, crafts and more. Come early if you want the cinnamon rolls though - they don’t last long.
Benjamin Yoder, owner of Fruitful Hill Produce, started farming in Michigan only a year and a half ago, but brings a lot of experience to the area. After growing up farming in Tennessee, Yoder moved to Wisconsin where he and his family sold produce from their certified organic farm to Organic Valley and Keewaydin Farms.
“We had been visiting this area for over 10 years,” says Yoder, “And we were just ready to start our own business directly to the customers.” Yoder and his wife Sarah have some help on the farm though. His 10 children, eight boys and two girls, all participate in the growing of the food and helping in the store. “It’s a whole family thing,” he says with a smile.
The store itself is well worth this trip, with candy made right up the road and great deals on whole wheat flour. However, if you can convince Benjamin to show you around, you’re in for a treat. A homemade gravity fed drip irrigation system, custom designed seed planting with self filling holes, 16 varieties of squash and crop plantings as colorful as a patchwork quilt fill the 25 acres. And even though the prize watermelon may not make it to 100 pounds this year, there’s always hope for next year.
The store is open Monday through Friday, 8 to 6 and Saturday, 8 to 5.
|
|
|
