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.
Dulzura Vineyard & Winery is located at the Historic Clark Ranch, which has been in the same family since the 1880's. Once over 1100 acres, four acres of the remaining 33 acres were planted to wine grapes in 2008, to restore the agricultural heritage of the property. The original pioneer era home and adjacent "Pickle House" have been lovingly restored. The tasting room, which opened to the public in 2014 is in the Pickle House, and artifacts of the old Ranch are on display. We make full bodied red wines including Malbec, Cabernet Franc, Cabernet Sauvignon, and Zinfandel, as well as delicate whites…Viognier, Chardonnay, Dry Reisling, and an Orange Muscat Dessert wine. Grant and Sarah manage the day to operations of managing the vineyard and wine making operations, while also managing another vineyard and winery in nearby Jamul. Grant has spearheaded the marketing of "The Wineries on Highway 94", (google it) after a career in commercial cinematography, forming a cooperative group of six local wineries and a B&B with a vineyard to make marketing more affordable for the group as a whole, as well as marketing a wine destination, rather than a single winery. Based on sales since opening the tasting room in 2014, we need to increase our production by 30-50% in order to keep up with tasting room sales. Our wines have been very well received by the public, who also enormously enjoy visiting the property, sitting in the "tower" gazebo built on an abandoned water tank in the vineyard, taking in the views, and sipping a glass of wine.
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.
Free Reign Farm raises chickens, duck, and turkey from hatch to finish. We are one of the few farms in the country to have added a hatchery on site for our pastured poultry operation. We hatch for ourselves and other small farms in the area with a capacity of 1500 birds per month. We raise out, finish, and market over 1000 birds per year on our combination leased/owned acreage of 20 acres. Our poultry is raised on Non-GMO feed, fresh pasture, and is never fed any chemicals or antibiotics. Our operation is completely family owned/operated by our family of five.