As we enter the fall season and enjoy the abundance of the autumn harvest, the Ann Arbor Farmers Market may be at its peak but the experience of the Market continues year round.
The job of a farmer is never done. To do it well, they must think critically and instinctively to determine the vast number of influences a plant may be under at any given time. The work is labor intensive, never just 9-5, and with all the effort and best intentions — mother nature gets the final say. It’s an incredible career, worthy of the utmost respect and this region is lucky enough to have generations of farm families that still tend the land today.
In our 2017 Guide to Local Food in Northern Michigan, we profiled Alpena in Northeastern Michigan. Now, it’s Cheboygan’s time to shine. We talked with a few farms/businesses that are driven by making local food more accessible to their community.
For Immediate Release
Date: June 13, 2017
Contact: Bailey Samp, email@example.com
Don’t Forget, the ‘Farmers Market Brunch!’
TRAVERSE CITY – Summer is here and it’s peak season for local agriculture in our beautiful region. With all the bountiful produce, our local farmers need community support — and lucky for us that support includes eating healthy delicious food.
As spring unfolds in the Upper Peninsula, seedlings have been growing in hoop houses, greenhouses and now fields to prepare for the Downtown Marquette Farmers Market opening day on May 20th. Many farmers markets in the UP do not open until June or even July, but Myra Zyburt, the market manager, explained they are able to open in May because there are enough farmers using season extension techniques that have produce that they are ready to sell.
If you’re looking for a easy way to consistently access local food, consider joining a CSA (Community Supported Agriculture) program.
Nearly 15 years ago Epicure Catering was born of a desire to showcase the best artisanal products our region has to offer. In a rented commercial kitchen, we gathered our cook friends and set to work creating menus highlighting producers and embodying the “farm to table” movement; a concept and practice that was just beginning to emerge in our area at the time. Our foundation was a duty to source from and support our local economy, and it remains the same today.
Where does your money go when you buy products from California or a major corporation?
Landen Tetil became the first farmer apprentice at Michigan State University’s North Farm in Chatham three years ago. The program aims to increase local food production in the Upper Peninsula and each year farmer apprentices begin in mid-March.