Twisted Maple Farm

I’ve driven past Twisted Maple Farm a million times and never stopped to appreciate its beauty. Now I can’t drive past their farm without driving slowly to take it all in. You see, I’m not only a farm lover, I’m a totally history nerd. And what a history this farm has!

 

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(Photos courtesy of Twisted Maple Farm)

Twisted Maple Farm in Whitehall, Michigan is a Michigan Centennial Farm, meaning it was owned by the same family for over 100 years. Locally known as the Durham Farm,the farmhouse and the barn date back to the late 1800s. The farm was purchased in 1876 by Samuel Zachariason who immigrated from Oslo, Norway in 1868. (click here for a link to a newspaper article about the farm shared by Remembering White Lake History Facebook Group). Still standing today are the farmhouse and a barn, which Twisted Maple is still using for their cattle.

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Part of my tour of Twisted Maple Farm included that historic 1860s barn. Cassidy showed me around, pointing out beautiful hand hewn beams, as we imagined what the farm must have been like back then. At that point, the railroad (where the bike trail is today), ran right past the farm. Cassidy and I wondered if people ever stopped by the farm as they traveled along the railroad tracks. According to the article shared by the Remembering White Lake History group, the family used the cleared railway tracks to get into town during the winter, and the railroad to get to Muskegon in the summertime. If only that barn could talk, the stories it would tell.

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Cassidy and Adam made the decision in 2016 to move from Lansing, where they attended college, to the Muskegon county area where they are from.  When Adam and Cassidy purchased the farm, the historic barn was in need of repair. Respecting the history the farm has in the community, the couple decided to start restoring the barn to its former glory. They began with having the foundation repaired, ensuring a safer area for their animals and a more structurally sound barn. The next major project will be having the roof repaired in order to protect the original hand hewn beams.

Cassidy showed me to their herd of Scottish Highland cattle. The couple chose to raise Scottish Highlands due to the high quality meat they produce, lower in cholesterol than most beef and full of beautiful marbling. Highlands are processed around at around 24 months of age, so the two steers they currently have will take another year before being butchered. This made me smile because I feel like even their choice of cattle pays homage to the history of the farm, a time when things were much slower than the fast-paced age we live in now. I have a feeling the beef Twisted Maple will produce will be well worth the wait.

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(If you want to see more of their beautiful Scottish Highland cows, check out Twisted Maple Farm’s Facebook page where you can find a collection of videos of their animals!)

 

Of course, what would a farm tour be without stopping off to see the wide array of farm animals being raised there.  From meat chickens to egg layers, ducks to pigs. Twisted Maple Farm was certainly full of wonderful sights and sounds, including the curious hen who followed us everywhere, even popping out of the bushes by the barn, startling us a tiny bit. Whereas I did enjoy my feathered farm tour companion, I enjoyed visiting the pigs even more. The pigs being raised at Twisted Maple Farm have access to pasture where they can root around and munch. They are also offered non-GMO feed to supplement their pasture grazing. I don’t know about you, but these look like some happy, content pigs.

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According to Cassidy, they use De Vries Meats in Coopersville, Michigan to process their pigs, which is a USDA Certified processing facility. If you’re looking to fill your freezer with pork for the winter, Twisted Maple will have pigs ready for processing in October. I have to say, my family sampled their bacon and ham steaks, and they were absolutely delicious (as in, I had to hide the rest of the bacon so my children didn’t devour it in one sitting). It’s no surprise that their pork is so delicious; healthy, happy animals produce higher quality, better tasting meat.

Speaking of high quality, great tasting meat, Twisted Maple also offers broiler chickens raised right there on their farm. Seriously, there’s no comparison to the meat from a farm fresh chicken. Not only does the meat taste amazing, the stock or broth you can make from them is beyond compare. Contact Twisted Maple about purchasing their farm fresh chickens to fill your freezer. Trust me, you will be thankful for this tip when it’s the dead of winter and you don’t have to rush to the grocery store to put a delicious, locally sourced meal on the table.

My tour of Twisted Maple Farm concluded with a conversation about what the future has in store for this historic farm. Cassidy said they would love to continue restoring the barn to its former glory. She also said one day she dreams of combining her life-long love of horses with her education in psychology to create a therapeutic farm. Cassidy grew up around horses on her grandmother’s farm and said she would love to share that passion for horses with others.

I have to say, Cassidy and Adam have already created a pretty therapeutic farm, whether they realize it or not. Stepping on to their farm is like stepping back into history. It gave me goosebumps to see the photos Cassidy shared of their farm so many years ago and realize I was standing in the same spot. A spot where children grew up, where trains passed, bringing people to and from our community, a spot where a family no doubt experienced hardship and happiness and still kept the farm running. I appreciate their respect for the history of the farm, sharing photos and stories about the farm. Restoring the existing barn when they could very well tear it down in favor of a modern pole barn. Choosing animals breeds based on quality, not on the speed at which they can be processed. Visiting Twisted Maple Farm certainly encourages you to step out of that fast-paced world many of us are accustomed to and slow down a little. Thank you, Twisted Maple Farm, for everything you are doing to not only preserve a piece of our community’s history, but also for raising your animals well, providing our community with high-quality local meat!

 

 

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Tips for Freezing Strawberries

It’s June, which means strawberries are in season here in West Michigan! Nothing beats a freshly picked strawberry, still warm from the sun. If you are like us and want to enjoy a bit of that amazing strawberry goodness all year round, try freezing strawberries. Whether you’re freezing several flats (which is 8 quarts of strawberries) or a few pints at a time, here are some tips to save you a bit of time (and frustration), in the kitchen.

1. Don’t wait too long to freeze them- Strawberries don’t keep for too long before they get moldy and mushy, especially if they are very ripe when picked. Pick or buy your strawberries on a day when you know you will plenty of time to wash, trim and freeze them. If you didn’t pick the strawberries yourself, ask when they were picked. If they were picked the same day, you can buy yourself a little extra time. If you’re not going to use them right away, or you want to save some to eat fresh later on, try soaking them in a solution of 3 parts water to 1 part vinegar. This will help keep your berries fresher for a little longer.

2. Set Up Your Prep Station- Trust me, starting with the right set up will make all the difference in the world. I always make sure everything is close in proximity. Starting on the left, have your washed strawberries. Next, a bowl for the tops or over ripe strawberries. After that either a bowl for your trimmed strawberries or, save yourself a step and put them right on the tray you will freeze them on. I like to use large stainless steel mixing bowls because they are easy to clean, hold a lot and stow away nicely if you buy the nesting bowls. I picked up mine years ago at Sam’s Club and use them for everything. I also love my large strainer that fits over the sink. You can purchase one like this on Amazon, or I always have luck finding good quality strainers at TJ Maxx or Home Goods.

3. Lining Your Trays for Freezing- I’ve used a variety of things to line my cookie sheets for freezing fruits and veggies. You can use wax paper or parchment paper for the task. One “greener” solution is using silicone baking mats like these. I have one that’s a Silpat mat, which I highly recommend if you also want a good quality liner for baking. If not, a cheaper version will do. I like that they are non-stick and flexible so you can pick up the sides and pour the strawberries into your bags. Another green tip is using kitchen towels to line your trays. You can gather the corners of the towel and dump the frozen fruit into a bag. When you’re ready to get those strawberries on the trays, make sure they are in single layer, otherwise they will freeze in one big blob.

4. Stacking Your Trays- The biggest problem with freezing fruits and veggies is having the space in the freezer to put the trays. Here a simple solution for getting more trays in your freezer at once: Stackable cooling racks! I put my bigger trays on the bottom, move some berries around to fit the cooling rack on the tray, then put a second tray on top. This helps to utilize the vertical space in your freezer. (And in case you’re wondering, we have a separate fridge/freezer we bought at the Restore a few years ago that we clear out during the summer months for this purpose. We store some….uh…adult beverages for helping with the process in the fridge, along with any large harvests or produce purchases that won’t easily fit in our main fridge).

5. Bagging Your Berries– I generally fill up gallon sized bags since we use our strawberries a variety of different ways. But a little time saving tip if you know you will use a certain recipe later on, freeze the berries in the quantity you will use. For example, if your favorite jam recipe calls for 3 cups of strawberries, measure out 3 cups into each bag and label it. Or if you know you will use your strawberries for a smoothie recipe, mix your strawberries with other frozen fruit to make prep work easier when you go to make your smoothie. This tip also applies to freezing veggies. You may consider freezing veggies and blending them for a stir fry mix. Either way, remember you can wash out those plastic bags when you are done and recycle them anywhere plastic grocery bags are accepted.

img_1180-17357241242535958540.jpgI hope these 5 tips help you save some time in the kitchen when you’re freezing some farm fresh local strawberries! Not sure where to buy fresh, West Michigan Strawberries? Check out my list of places where you can either pick strawberries or buy them pre-picked. The same page features some of our favorite recipes using strawberries!

This post contains affiliate links. If you click on them and choose to make a purchase, I may earn a small commission at no extra cost to you. 

Rhubarb

One of the first things to pop up through the newly thawed spring ground is the perennial vegetable, rhubarb. I have to admit, the last year was the first time I had tried rhubarb. I saw it at the farmers market and decided to figure out later what to do with it. It turns out, rhubarb is a delightful addition to many jams!

One thing I quickly learned to love about rhubarb (sorry, friends, not a fan of the raw taste), was what a great “filler” rhubarb is for jams. Instead of using all strawberries or all blueberries, which can get costly, I used rhubarb to add some bulk and the perfect amount of tartness to the jams I made. I found a delicious strawberry rhubarb jam in this Ball Canning cookbook. The jam is a big hit in our household, so I will be making many batches this year.

The only thing I don’t like about rhubarb, other than the raw taste, is how early it’s ready compared to the fruits I wanted to use for jam. Fear not, my fresh preserving friends. I have a few solutions for this problem: use your freezer to help out. First, you can buy rhubarb in bulk and then freeze it until other fruits come in season. Or, if you plan well enough, you can buy enough fruit when it’s in season, freeze it, then have it on hand the next spring when rhubarb comes up. By some odd luck, this happened this year, which made me quite happy as I could start making some strawberry rhubarb jam while the temperatures were still mild.

If you’re wondering how to freeze rhubarb, wonder no more. It’s really as simple as rinsing, chopping and freezing. For the freezing part, put either some wax paper or a dish towel on a cookie sheet and spread the rhubarb into a thin layer. Make sure the pieces aren’t piled up, as they will freeze into a big ball. I like to use dish towels to save from wasting anything that will just go in the trash, especially because I put up a LOT of fruits and veggies every season. You can also use silicone baking mats like these for this as well, for another greener alternative to wax paper. Place the sheet in the freeze until frozen, then pop that frozen rhubarb in a Ziploc bag or another freezer safe container. (One caution though: the leaves are NOT edible. You will notice most places that sell rhubarb have already taken the leaves off for you. If you grow your own rhubarb or receive some from a kind friend, remove the leaves before chopping up the rhubarb.)

I’m still exploring the many uses of rhubarb, but I’ve come across some delicious looking recipes! Apparently you can make a drink with strawberries, rhubarb and gin. Yes, please! And others use rhubarb in pies, muffins and other desserts. As I try out more recipes, I will be sure to share them with you.

Do you have a favorite rhubarb recipe? Share in the comments below and I will add it to my list!

This post may contain affiliate links. This means if you click on a link and choose to make a purchase, I may earn a small commission at no extra cost to you.

Asparagus Season is Here!

A moment many Michiganers have been patiently waiting for: when those spears first start popping up through the ground. The appearance of asparagus in roadside stands and markets signifies the start of the growing season, which is cause for celebration, if you ask me. And here in West Michigan, people go gaga over the stuff. Case in point is the National Asparagus Festival in Hart, Michigan, where you can taste asparagus prepared in a variety of different ways, see the crowning of the Asparagus Queen and take a tour of an asparagus farm.

Luckily for Western Michiganers, you don’t have to go far to find fresh, locally grown asparagus. Roadside stands are popping up all over the place with the delicious green spears. Below you will find a list of places you can find asparagus. I didn’t include the weekly farmer’s market because it’s a given you will find whatever is in season there. If you know of any more locations selling local asparagus, comment below, email me or find me on Facebook.

Places to Buy Local Asparagus:

  • Roadside stand on White Lake Drive between Whitehall Rd and Durham Road
  • Roadside stand near intersection of Fruitvale Rd and Old 31 in Montague
  • Post Rd and Lamos Rd in Montague
  • Webster Rd just west of Old 31
  • Bishop Farm in Whitehall, Michigan

Hidden Creek Farm

As I tour West Michigan farms, one thing I’m surprised to hear is that many of the farmers weren’t raised on farms. Crystal of Hidden Creek Farms falls into this category, telling me she was raised in the country but not on a farm. When I asked her how they learned so much if they weren’t raised on a farm, she replied they’ve learned along the way. And what a lot they have learned!

On my visit to Hidden Creek Farm, I was blown away by how much they have going on there, especially given their location, right off River Road. The first time I happened upon their farm, I was en route to a friends house, turning off Whitehall Road onto River Road. As I was driving, I saw their roadside stand and sign. Right there amidst family homes and small neighborhoods was an 18 acre farm, complete with chickens, goats, cows, pigs, quails and more.

 

 

Crystal started our tour with their mini-market they call their “Farmacy” (LOVE IT!), where customers can stop by and pick up some eggs, honey, and when available, maple syrup. They also have a fridge for their customers who purchase their goats milk, and freezer where they keep their broilers (and sidenote: we’ve purchased their broilers before. Delicious! Buy some, you won’t be disappointed!) I loved that in addition to the food products available for purchase, Hidden Creek also has an assortment of handmade earrings and necklaces made from molted feathers from their chickens. How cool is that?! On trend fashion that’s sustainable and local. Just as exciting are the tanks, t-shirts, handmade soaps and bows available for purchase. Ladies, bring extra cash when you pick up your farm fresh products, you won’t want to miss this!  And gentlemen, Mother’s Day is coming up. Imagine the brownie points you’d get if you made that Mom in your life an omelette bar brunch, adorned her with some fashionable jewelry and gave her some time to indulge in a shower or bath with some wonderfully smelling soaps. Just saying. (Wink wink, nudge nudge, dear husband of mine).

 

Next up was a trip to the barn where I saw some of their pigs. Unfortunately the piglets running around didn’t stop long enough for me to get a good photo op. But trust me, I wanted to squeal with delight (pun intended) at how cute they were. On the other side of the farm, I got to see more of their hogs, running around, being their curious natural selves. Crystal told me they raise registered Tamworth pigs, a heritage breed known for their great foraging abilities. The pigs at Hidden Creek are raised on open pasture and a woodlot and when fed grains, given only non-GMO locally milled grains. Coolest part: these pigs (and other animals on the farm) are fed pulp from Rootdown and Bodhi Tree, two local businesses. I LOVE this! ALL of this! From the humanely raised local meat to the local businesses supporting each other. It just doesn’t get much better than that.

 

After visiting the pigs, Crystal showed me their broiler chickens, cows, eggs layers and goats. They offer 1/4, 1/2, and whole cows, whole and half hogs, lamb, goat, turkey, and broiler chickens for those interested in filling up their freezers. (Coming from a someone who has ordered many sides of meat, you really should consider this. I absolutely love the quality of meat we get from local farmers, and the ease of always having meat to pull out of the freezer for dinners and cookouts). To learn more about their animals, check out their website and “like” their Facebook page. You will undoubtedly be impressed by how well they take care of their animals and be even more impressed by how amazing care and attention translates into better tasting meat.

 

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Of course a tour of Hidden Creek Farm wouldn’t be complete without touring their garden spaces, flower gardens and raised beds, prepped and ready for a busy growing season. During the growing season, you can stop by their roadside stand to enjoy some fresh produce and stunning flowers. You can also find Hidden Creek at the Sweetwater Local Foods Market each weekend, selling what’s in season on their farm, as well as those super chic pieces of jewelry and other handmade/homemade goodies. If you want even more farm to table goodness, Hidden Creek is partnering with local chef, Chef Damon Covington, to present a Farm to Table evening on July 14.  Hidden Creek is also hosting two FUN filled open farm events, May 19th and September 15. Check out their Facebook events to see all the other local vendors who will be present to make these events you won’t want to miss.

For a couple who wasn’t raised on a farm, Crystal and Lee sure have farming pretty well mastered. Their commitment to humanely and sustainably raised meats and non-GMO, chemical free produce shows their dedication to providing high quality and healthy foods to the community around them. Thanks, Crystal and Lee, for sharing your beautiful farm with me and for continuing to be honest and transparent about your food! Can’t wait to come back for your events and purchase more of your amazing food.

 

 

 

Making Chicken Stock or Broth

I delight in making my own home made chicken stock because it’s really like making something from nothing. And you really won’t believe how easy it can be. Like I’m pretty sure you can’t screw this one up. If you could, I would have by now, trust me. The closest I’ve come to screwing it up is forgetting about my stock that was cooling on the counters and not realizing it until the morning when it was too late. Several quarts of beautiful stock down the drain.

Before I begin with the how-to portion of this post, let me persuade you to seek out a locally raised chicken. I know, shock and surprise since everything I post is about local foods. But hear me out. The difference between an okay stock and an amazing stock lies in the quality of chicken you start with. You wouldn’t think the bones of an animal would be any different, but really, truly, a healthier, well cared for animal is not only much healthier for you, it’s also much tastier. We have many options for our purchasing local chicken in West Michigan. (Or you can be all-in like us and raise your own. Raising your own animals can be fun but it’s also a lot of work, so do your research. I mean, I never thought I’d be inside a chicken tractor, in the pouring raining, face to face with 10 unhappy muddy chickens, laying down as much dry bedding as possible while my husband dug a moat around the chicken tractor to re-route the water. Yes, this happened. And it’s part of the reason we never waste a morsel of chicken in this house.)

Now back to making chicken stock or broth. First, the difference between the two. Stock is made from bones, simmered for a long time, resulting in a more robust flavor and having more of the good-for-you gelatin from the bones. Broth is made with meat and bones. Like you can dunk the whole chicken in water, simmer for a long time and boom, have broth. In my world, the difference is whether I have the patience to cook up a whole chicken or if I say,”Screw it!” And throw the whole bird in the water bath. Each way is easy and will result in something beautifully delicious.

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Making a whole chicken and broth in a slow cooker. Minus the carrots because I ran out.

Let’s start with the easiest, set-it-and-forget-it way. Get your slow cooker out. Add either your whole chicken or the chicken carcass. Add water to fill it up. Turn the slow cooker on low. And wait several hours (I’ve swiped some stock out of the slow cooker after 6-8 hours but the longer it cooks, the more it releases the good stuff in the bones). I generally get this started first thing in the morning and let it simmer in the slow cooker for around 10-12 hours.  It can be as easy as that. Just make sure if you’re using the whole bird, you use a meat thermometer and make sure it reads 165 degrees. And make sure if you’re using a new slow cooker, you don’t try to leave the slow cooker on for more than 12 hours because apparently some newer models turn themselves off after 12 hours, unbeknownst to the user resulting in a very sad and angry person in the morning. Not that that happened to me or anything.

But most people add some accompaniments for a tastier product. Throw in a few rinsed, roughly cut carrots, some celery stalks, garlic cloves and a quartered onions. Sometimes I add in a bunch of fresh parsley if I have it. But if you don’t, it won’t make or break the stock. You can add in salt at the beginning, but I like to add it in the end or not at all. I’d rather salt the dish I’m making with the stock. You can always add salt. You can’t take it away.

One tip I learned years back is to add some vinegar to the mix. Vinegar helps break down the bones. Don’t worry, your stock won’t taste like vinegar. I only add about 1 Tablespoon and it does the job. Just don’t be freaked out when your stock cools and it’s all wobbily like Jell-O. That’s a very good thing. That’s the gelatin from the bones and it’s very good for you.

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Frozen celery from the end of the season

Another super cheapo, corner cutting tip: You can freeze your kitchen scraps for making stock! After you rinse your veggies well, you can peel your carrots and freeze the peels to throw in your pot for stock. Sometimes I freeze the celery if it’s gone a little floppy (but obviously not moldy or anything). Make use of the leafy tops you don’t normally eat by freezing them. I froze a bunch of celery from our garden (see the photo above) when the stalks were too skinny for eating but the end of the growing season was near. You can even freeze your chicken carcass until you have time to make stock. Get this: you can even freeze that turkey carcass from Thanksgiving and make stock with that. Shut. The. Front. Door. There, I said it for you because that’s what you were thinking, right?

Moving right along. Now for the slightly more difficult version requiring a tad more of your attention. If you want to make a lot more stock at once, grab the biggest pot you have and get to work. We have a 5 gallon pot we use for everything from beer brewing to making pickles to boiling down maple syrup. You don’t need something that big but it helps when you want to make lots of stock at once. If you have a huge pot, you can add two bird carcasses and make some kick butt stock. The “recipe” is still the same: add carrots, onions, celery, garlic, and some fresh parsley if you have it.

Cooking the stock on the stove has it’s advantages and disadvantages. The biggest advantage is you can make more at once than you can in a slow cooker. The biggest disadvantage is that you will need to keep an eye on the pot. First, you will need to bring the pot to a boil over high heat. Once it’s at a boil, lower the temperature to a simmer. You will need to simmer the pot on a low temperature for at least 4-6 hours, preferably more. I generally let it cook for anywhere from 8-12 hours. It’s not like you need to stand there watching the pot the entire time. But if you filled your pot pretty full with water, you will want to make sure it doesn’t get out of control and boil over. Just check it from time to time to make sure you have a nice slow simmer.

I’m purposely not making this into a recipe, saying exactly how much of each to add. I literally just throw in a couple of each. Once the hubs didn’t add any vegetables, only a chicken carcass, to the pot, and it was delicious. Once I had no carrots and it still worked out. Really truly, it’s pretty fool proof.

Now for the messiest part, pulling everything out of the pot. Take your pot off the heat and let it cool. Then, I take two grocery bags, one inside the other, and use tongs to get the biggest chunks out of the pot. Next I get the smaller stuff out with a fine mesh strainer. Last, I ladle the stock/broth over another mesh strainer into a container. We buy big two quart containers (I think they were from Tractor Supply. I’ve seen them lots of places with the canning supplies). I generally fill up a few smaller containers to use when making rice or recipes that only call for one or two cups of stock. I will cool these off in the refrigerator over night then put in the freezer to store. If I’m going to use it within the next few days, I will ladle it into quart canning jars and put them in the fridge. If you have a pressure canner and the know-how, you can most certainly pressure can the broth. I’ve yet to do this, simply because we tend to use the stock up pretty quickly, so I don’t want to take the time to pressure can it.

 

Once you have some beautiful, homemade stock or broth, the possibilities are endless! The most commonly made soup in our house is chicken noodle soup. But my new favorite is the Bearded Man’s ramen bowl. To. Die. For. Other favorites are broccoli cheddar soup, cauliflower white bean soup or an incredibly easy minestrone. All very easy to make if you keep some basic (and local!) ingredients on hand.

If you enjoyed this post, leave some love for me in the comments section below!

This post may contain affiliate links. I may earn a small commission, at no extra cost to you, if you choose to make a purchase.

Homemade Granola

Today I’m sharing with you my favorite granola recipe that I’ve been making for years. Did I create the recipe? Nope! Why don’t I try making my own recipe? Because why mess with perfection? I’m a busy mom and when I find a good recipe that my kids will actually eat, I stick with it!

100 DAYS OF REAL FOOD GRANOLA <—Click Here for the Recipe

What I like about this recipe is it’s versatile and works with whatever you have on hand. You can easily tweak it to fit whatever nuts and seeds you have in your pantry. In fact, I’ve made this recipe completely nut free, instead doubling the pumpkin and sunflower seeds. And there are times when I haven’t had the right amount of spices so I subbed in pumpkin pie spice with no problems. Best part is this recipe makes a LOT, so you can make it once and have it on hand for awhile (if it lasts). This granola is super filling, so you won’t need much to feel satisfied.

After I make this granola, I employ a super secret mom trick: I put it in a half gallon canning jars with an easy to open lid and set it in plain view on the counter. Then I wait and watch as little (and big hands) snack on it throughout the day, pouring milk over it for breakfast, adding it to trail mix, sprinkling it over a yogurt parfait, made with some local fruit, of course. (Another unrelated super secret mom trick- the bread box in the top photo, also serves as a hiding place for the things I DON’T want to share, like my dark chocolate bars).

What does this recipe have to do with local eating, you ask? Quite a few ingredients can be sourced locally! Here’s the rundown:

Honey- I bought mine from B&K Bees of Hesperia. I’ve also purchased some from Crisp Country Acres before. The fun thing about trying different local honey is the taste changes depending on the plants the bees were frequenting! How cool is that?! Click here for my (growing) list of where to buy local honey.

Butter- My family loves the butter from Country Dairy! I may have gotten a funny look when I bought like three pounds of butter and several pounds of cheese at once. But we just freeze what we won’t use right away.

Nuts and Seeds– I shop at Montague Foods for my nuts and seeds. I love that they have these available in bulk. Less packaging waste that way. The bulk nuts and seeds are sourced by a company out of Grand Rapids named Ferris. I do understand that they are not grown locally. However, when it comes to items that don’t grow in our climate or aren’t readily available from a local source,I choose to at least buy them from a local store.

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Oats- Oats are like nuts and seeds in that it’s pretty difficult these days to find a local source of oats. I like heading out to Whispering Pines Country Store in Fremont, Michigan to buy bulk oats. What I like is you can buy small bags of oats or 50lb bags. They generally have a variety to choose from. Again, if I can’t buy a locally grown product, I’d at least like to give a local store my business. One note about Whispering Pines: bring a check or cash. They don’t take credit cards.

Hope you enjoy this recipe! If there are any ingredients listed above that ARE available from a local source, please let me know in the comments. I will update this post to include those local sources.

 

This post contains affiliate links. I may earn a small commission at no cost to you if you choose to make a purchase.