Flint Ingredient Company started four years ago with the purchase of 9.75 acres of vacant County Land Bank property. We started selling our produce at the Flint Farmers Market a year round market. Flint Ingredient Company began with a flock of 20 chickens, 6 sheep and vegetable production in a 48 ft hoophouse. We now focus primarily on vegetable production in four hoophouses and outdoor fields producing product year round on 1.5 acres. Franklin Pleasant and Erin Caudell are the primary operators with several part-time staff joining during peak season. In December of 2015, we opened a Michigan focused grocery store named The Local Grocer where we stock our produce. Later this summer will add a mobile vegetable market (with other community partners) to bring fresh local produce into the neighborhoods of Flint.
We have what you want for dinner! Fresh from the field chickens, turkeys and pigs. Our canning kitchen churns out salsa, soups, jams and pie fillings. With one stop, we can get you from appetizers through dessert! My wife and I have three part time employees and produce over 15 tons of edible product per year. I am sure we have enough for your next big dinner! --- Products from our farm: Chicken & Turkey, cut up any way you like. Vacuum sealed; sous vide ready! Eggs: lots from truly free range birds. Pork: Our USDA butcher never uses nitrates! All organic sausage seasonings. Canned items: Over 37 different products all made right here on the farm. Any ingredients we don't grow here are sourced from local farms and orchards.
Hi! My name is Shana and my fiance's name is Joe. Together, we own and operate a 45 acre farm in Shermans Dale, Pennsylvania. We are first generation farmers who literally built our farm and bakery business from scratch. We have an Austrian stone flour mill on our farm and bake traditional European breads using our whole grain flours. We have a small garden which provides seasonal produce for our baked goods as well as for our own consumption. We also raise pigs out on pasture for meat, pastured meat chickens and free range laying hens for eggs. We are in the beginning stages of growing heritage wheat to use in our bread. Until we can grow enough wheat to sustain the bakery, we are working with local farmers and mill their grains into fresh flour. We sell all of our products at three weekly farmers markets, one local to us and two in the Washington DC area. During the summer months we have 2 - 3 part time employees and 1 volunteer. We are now baking more than 500 loaves of bread a week along with hundreds of small baked goods like veggie pasties, turnovers and scones. We love what we do and want to be able to expand our business to share our bounty with more people who are passionate about local and sustainable agriculture. We would love to be able to offer products in the near future that compliment our bread such as charcuterie and sausages made from our animals.
Upper Pond Farm is a sustainable vegetable farm in the Connecticut River Valley. We farm on two pieces of rented land in our Lyme-Old Lyme area. Our total acreage is 11, and we grow 4 acres of vegetables.
Baylee Drown started the farm, and her partner, Ryan Quinn, a teacher and handyman by training, joined the effort for the last two summers. Baylee and Quinn run the farm year round. For 6 months of the growing season they are joined by a dedicated crew; Brendan McGuire, Dan Foth, Jocelyn Craig and Gregory Szewczyk. Farm dogs, Maria and Luca, keep the place almost free of vermin.
We feed 89 families with our CSA (Community Supported Agriculture). We supply grocery stores and farmers markets with wholesome, local produce.
We are Northeast Organic Farming Association members, and have pledged to use practices that meet or exceed organic standards.
Our farm, although new to the area, is entrenched in the local community. We love to give tours, especially to school groups. We want our community to know their farmers, and where their food is grown.