In Paw-Paw, Choose Michigan uses the best produce to exceptional pickled treats that are perfect on their own, in cocktails, or used in recipes.

Full Circle Organic Farm in Howell, MI. Certified Organic, Certified Grass-Only, Non-GMO Lamb & Goat

Full Circle Organic Farm (FCOF) produces organic, grass-fed, ethically-raised lambs and goats of superior genetic and culinary quality. After years of around-the-clock attention to more details than we can possibly describe, our world-class organic lamb and goat is available to the public. It is being served by renowned chefs at fine restaurants, stocked at select artisan markets and retailers, and now offered to the public through Michigan Farm to Family. We pride ourselves in meeting the most rigorous culinary standards possible and obliging our values. It is the result of one family's ultimate dream - including a 5th generation farmer, trained chef and certified chef-educator. The combination of her culinary education and skill, her knowledge and practice of animal husbandry, and her devotion to truly elegant systems has touched every process of our farm and its ultimate product: world-class organic lamb and goat. Each of our treasured animals is a superior specimen – the fruit of years of impeccable breeding. Our devotion to the world-class quality of our stock is ongoing and rigorous. Every single animal is studied and tracked for its genetic characteristics – from its skill in mothering to the delectable flavor and tenderness of the meat. Each animal has the ability to thrive on grass, forage, and herbs *only*, no grains ever are fed to our prized animals. We are devoted to honoring our animals' nutrition and environment in any and every way that we can. We spare no detail or expense in doing so. By utilizing animal husbandry, which goes hand in hand with organic principles, the lambs and goats are healthy and thrive giving a quality wholesome product with more flavor and superior quality. At Full Circle Organic Farm, the animals eat a diet full of variety - quality grasses and herbs. Our pastures are native prairie grasses, certified organic legumes, wild raspberries, and wild herbs; such as bergamot, wild onion, and other browse that sheep and goats like. The young animals are also given free access to all of the certified organic kelp they want as well as a certified organic mineral mix. They have clean well water available from the day of their birth.

We firmly believe that this is the best farming process. It is holistic, safer for the workers involved, results in healthier and happier animals, and is ultimately better for the earth. Organic farming involves working with the entire ecosystem, avoiding the use of inorganic fertilizer and instead making sure the soil has enough humus, active fungi, and bacteria. This keeps the soil alive and vibrant for future crops and generations. We have achieved our goal of a truly superb product by obliging our values. The lambs’ and goats’ life and environment are our focus, giving them the best quality food, water, and minerals. By assigning the latest and best handling techniques, current farming technology, an extensively trained, safe staff, and a commitment to the cornerstones of animal husbandry, we have a truly amazing end product: meat that is exquisite in texture with an unbelievably delicate flavor.

Taste is king! Graham’s Organics customers have come from other organic beef farms, and they keep coming back to our farm because of the taste of our beef. The taste comes from what the animal eats, and our animals’ feed is actively managed. Our years of experience make the difference. Knowing what to feed our Black Angus cattle, and the timing of that feed schedule; this is what creates the best tasting beef. Cattle can be called “organic” and be raised on whatever they forage. However, we actively managed our animal’s diet to create the best tasting beef for our customers.

Our returning customers are the best complement to our beef. We are even privileged to serve multiple generations of the same family.  Some customers have found our grassfed beef through the direction of their naturopathic doctors or chiropractors. Many customers come just for soup bones, to make organic health-sustaining beef stock or beef broth. Customers also like the security of knowing that our beef is raised from birth to processing – entirely on our farm. We control the feed, pasturing and processing of our organic beef.

It was a sultry sunny day in 2009 as Ed Girrbach and his son Chris pulled their Dodge pick-up truck in line with four 53 foot semi-tractor trailers waiting to load up with a fresh harvest of Michigan potatoes. In the bed of the pickup was a well-used 4 by 4 foot wooden crate that would hold 1,500 pounds of potatoes - enough for about 600 bags of chips. After loading, Ed and Chris would drive the 110 miles back to their small plant just outside of Traverse City and begin turning these quality potatoes into hand crafted kettle chips for their new company, Great Lakes Potato Chips.

In 2009, Chris was the owner/operator of a popular restaurant in downtown Traverse City and Ed had recently retired. The idea to make potato chips morphed out of a casual brainstorming session to explore broader opportunities in the retail food market. Potato chips - one of Ed’s favorite food groups - came up. Just for kicks, they took a look at the possibility of making chips and ultimately stumbled on a niche they believed needed filling. Great Lakes Potato Chips was born.

Like most small businesses, sales began with support from the local retailers, but grew quickly throughout the state as Ed and Chris worked the trade show circuit. This exposed their chips to buyers big and small around the Great Lakes Region. During the business’s second year, a 16 foot box truck replaced the pickup and a second refurbished kettle fryer was added to help meet a rapidly growing demand. At this point in time, the company was producing three flavors of kettle chips; Original Sea Salt, Barbeque and Sea Salt and Vinegar.

During the following year, a fourth flavor was added (Salt, Pepper & Onion), a larger delivery truck joined the fleet and a new Tortilla Chip was introduced. Still, demand continued to grow.

The company’s fourth year saw a major expansion of the production facilities. A third fryer was added - twice the size of the other two - and a second high speed bagging line was put into operation. Production capacity tripled and employee count was now at 13.

In 2017, the company grew to over 25 full time employees processing over 100,000 pounds of potatoes per week. Seventeen Distributors supplied a growing list of customers in six states surrounding the Great Lakes as well as Texas, Tennessee, Florida and Canada.

A 1.5 million dollar equipment expansion was added in 2018. This expansion more than doubled production capacity. Additional distribution and sales support were added to the Chicago and Milwaukee markets, and production moved to over 30 million ounces of chips per year.

The company products now include eight permanent flavors of kettle cooked potato chips, and a few seasonal potato chip flavors that are featured from time to time.

The Great lakes Potato Chip brand promise is, “A Great Tasting Chip in Every Bag Every Time.” Their products keep it simple and natural, allowing for their customers to “Snack Happy” with quality products including gluten free offerings.

Great Lakes Potato Chips was named one of the top 50 Michigan companies to watch in 2014 and was voted the #1 Kettle Chip in the Country by the Chicago Tribune newspaper in 2015. They were the recipient of two Gold Ribbon awards for best Kettle Chip and best Tortilla Chip at the 2016 Saratoga Springs NY National Chip Festival. Great Lakes Potato Chips was also awarded the 1st place Growth Award at the Crain’s Business 2016 Annual Food Summit in Detroit Michigan. In 2018, they were named one of the country’s top 2500 small growth business by INC. Magazine.

Jacob Hehl was born in Prussia, Germany in 1865. When he was 4, he came to Michigan with his family- his parents and one sister. In September of 1893 he married Katie Zimmer and they bought three forty-acre parcels of land which are still being farmed to this day. Jacob and Katie raised nine children and milked dairy cows on their farm. Two of their children, bachelor sons Chris and Carl, were the next to farm the land. They milked registered Holstein cows and raised registered Berkshire hogs. At the time, Hehlden Farm was one of the only Grade A dairies in the entire county.Outside of the farm, Carl worked as a schoolteacher at the South Evergreen School, which is located less than a mile away from the farm and still exists today. Chris was an early Michigan State University agricultural program graduate. In addition to the dairy, the two brothers raised seed clover, watermelon, grapes, and grew pickles that they sold to a local cannery. In 1962, Chris and Carl’s nephew- Jacob and Katie’s grandson- Douglas Hehl and his wife Beverly bought the farm. He built hog barns in the 1970’s and also raised field corn. Doug also worked as a Pioneer seed corn dealer for over twenty years. Doug and Bev raised their five children on the farm.In 2000, Doug and Bev’s son Matthew Hehl and his wife Amy purchased the farm from Doug. They continued to farm, raising hogs as well as corn and soybeans and their three children at Hehlden Farm. Not fully satisfied with commercial hogs, in 2010 Matt transitioned to raising Heritage Breed hogs for their superior meat quality and taste. He also started and rapidly expanded into the poultry business. Today, Matt and Amy also raise pastured chickens and turkeys that have access to fresh grass and open air each day. With an emphasis on animal welfare, taste, and quality- along with a non-GMO diet from grains grown on the farm, the pork and poultry that Hehlden Farm produces is truly a cut above the rest.In 2016, Matt and Amy permanently preserved Hehlden Farm through Ottawa County’s Farmland Preservation, securing this Michigan Centennial Farm for future generations. To learn more and to support the preservation of farmland, please click here. In 2018, Matt and Amy are happy to welcome the fifth generation to ensure the future of this family farm and carry on the Hehl tradition!

We are a local family bakery located in the heart of West Michigan.  It has been a strong desire of ours for some time to own and operate a family business, and this goal became a reality after some friends from Ontario, Canada told us it could be done.  And so for two years, beginning in 2014, we went to work experimenting with recipes and planning the start of our small bakery, J&J Tortilla Co. Inevitably, friends and family thought we were crazy; after all, we both had successful careers in banking and nursing, but - our hearts were too much grounded in making our dream, become a reality. We were patient in getting our business started as there was much work involved, but we did it and as Walt Disney once said, "the way to get started is to quit talking and start doing"....so, here we are.  In December of 2016 we purchased some property in the rural town of Hopkins, Michigan in Allegan County to reside and build a commercial facility. The location was perfect - close to Grand Rapids, Kalamazoo & Holland! In the following September, our project was complete!  There have been so many along the way who have been supportive and encouraging and they know who they are - our sincerest thank you!  ...this is just the beginning of a great venture!

Over the years, we have seen ingredient labels on many products become more and more like short horror novels, rather than short, simple lists.  It has been and will continue to be our passion to give our customers what they deserve - the best and freshest stone ground flour tortilla they have ever had.

Thank you so much for being our customer and please drop us a message or come visit us at some of West Michigan's farmers markets.

Sincerely,

Jason & Jaclyn & Co.

JB's Bakery is our in-house line of mouthwatering sweet treats & desserts made here in the Simply Fresh Kitchen. Made fresh by Julie Bright (JB) every day, we know exactly what goes in to these amazing desserts and are careful to only use the most natural and wholesome ingredients available.

While the traditional meaning of our little slice of heaven is said to mean "land of delight", most of us that feel blessed to live here would say it also means "paradise". Straddling the 45th parallel, Michigan's Leelanau Peninsula is a region of rolling hills, sandy beaches, pristine water and the ideal climate where the majority of North America's tart cherries are harvested.

So, at an early age, growing up in Northern Michigan, the surrounding beauty became my muse. My life’s passion is to enjoy nature. Holding a refreshing drink from locally harvested fruit paired with the backdrop of a fresh water beach experience pretty much captures the essence of “a perfect day.”

 Relax and enjoy!

 Kevin Vann, Founder

My wife Stacy and I are both foodies with a passion for great tasting, healthy food. We both love salsa and struggled to find one we liked in the stores, as they usually contained chemicals, preservatives, added sugars and thickeners. Having a culinary background Stacy said “you’re the chef, make your own”. So I did, and we started canning our all-natural salsa for personal consumption and shared it with our family and friends - and everyone loved it. In 2011 we formed our company and investigated having our recipe made professionally by a manufacturer. This proposed a problem because we wanted it produced without chemicals or preservatives and still be shelf-stable.

The manufacturer pushed back and said it would be “easier” to add preservatives and stabilizers, as well as a thickener, to make it “cheaper”. Stacy and I didn’t want “easy” or “cheap,” we wanted great! So we pushed back harder and eventually got our way. It was at this point we decided to put both our names on the jar as our personal guarantee of the highest standards for taste and quality. We also registered our phrase “If you didn’t know it came out of a jar, you wouldn’t know it came out of a jar”.®

Now we needed a name for our salsa, which was easy! Growing up, my mother used to call me her “little devil” so putting a Spanish twist to the name and to honor my mother, “Little Diablo Salsa” was born. We then started selling Little Diablo Salsa at farmers’ markets, festivals and fairs with great success. Walking away with numerous awards, Gold Medals and 1st Place trophies came next. Because most of these “wins” were coming from Texas and New Mexico, Stacy and I knew we were on to something.

Today, we continue to create a variety of fresh, enticing and satisfying salsas, with 7 great recipes to choose from. We invite you to try our salsa - we know that with one bite you will be hooked!

Thanks for choosing Little Diablo Salsa!

Doug

Our Heritage

Margherita “Mama” Mucci is the personification of our company. Born in Montelongo, Italy (Molise region), she learned the art of creating fresh pasta from her mother. Lovingly, she has passed on the family secrets to her sons, Vincenzo and Francesco. This devotion to their heritage and the old world methods that made Italian pasta famous is instilled in the legacy of Mama Mucci’s Pasta.

The Beginning

In the beginning, we had a dream to share our pasta so others could enjoy it as much as we did growing up. Our journey began in the basement of our family home in Plymouth, Michigan. There we worked together to develop a rolled egg pasta that would surpass anything available on the market. After a few trials and tribulations, we received the approval of respected local chef Ernesto, confirming that our pasta had met his high standards. Ready to roll we set out to market our pasta to local eateries.

Today

We now operate a state of the art facility in Canton, Michigan. With three production lines, we are capable of producing over 40,000 pounds of Fresh, Dry & Frozen Filled Pasta per week. Centuries old, kneading and rolling techniques are used to ensure the superior taste and firm texture of true authentic home-style pasta. Mama Mucci’s follows our strict HACCP program to ensure that we meet the stringent guidelines of the USDA and FDA. Along with continuing to add both food service and retail customers in the local area, we also have distributing partners throughout the United States and Canada. Mama Mucci’s Pasta is recognized throughout the country by culinary professionals for our superior quality all natural pasta.

What makes Mama Mucci's Pasta unique?

• Natural ingredients: 100% Semolina (GMO Free), Whole Eggs, Herbs & Spices. No added Salt, Artificial Ingredients or Flavorings. Dry and Fresh Pasta are Low Fat & Low Sodium.
• Rolled & Sheeted: All of our pasta is rolled & sheeted, never extruded. This process creates a true home-style pasta with a firm al dente texture that better holds pasta sauces.
• Flavors & Variety: We offer a vast range of styles, with unique flavors & fillings. Flavors that are strong enough to enhance your creation without overpowering it.
• Quality & Value: Chef Quality, premium egg pasta for mere pennies more than extruded mass produced grocery store quality pasta.
• Cook Time: Quick and simple to prepare. Frozen filled pastas are par-cooked; ready to heat and serve. Fresh & dry pasta cook in less than half the time of extruded dry pasta
• Kosher: Our dry pastas are Kosher approved. (Except squid ink pasta)
• Customer Service: Friendly, knowledgeable sales and customer service representatives provide information and process orders quick and efficiently.

In 2006, using our great grandmother Lala's recipe, we started McClure's. We grew up in Michigan making pickles every summer with our family. Bob having moved away to New York working as an actor and Joe pursuing a career in classical guitar and a PhD remained in Detroit. We decided to dust off the old family recipe and give it a shot as a business and started making the original pickle recipe in Brooklyn, NY and Detroit, MI. We continued to grow the business and in 2009 brought all manufacturing back to Michigan (one of the largest cucumber growers in the US) along with a partner warehouse in New York. We love meeting people from around the globe who share their family stories with us and where they've seen our products.

We use as much local produce as possible when it is in season and when it's not, we call up the farms and speak directly with the growers to know where our produce is coming from and how it is being grown making sure we are getting some of the best, freshest produce available. Every jar is hand packed by one of our talented team members. We’re happy that after so many years, we can bring our family recipe, to yours. Our products are all-natural, gluten-free (pickles, relish, bloody mary, all-natural chips, brine), and kosher certified (Michigan Kosher Supervisors, OU).

David Yoder is one of the most pleasant fellows you will ever meet. David’s farm is located in Hanover, Michigan just south of Jackson County. He is a member of a wonderful Amish community that not only raise hogs for us, but also provide eggs from laying hens, their neighbors are Sunrise Poultry where we get our pastured eggs!

We have been buying David’s hogs every single week for over ten years and we are happy to be once again making it available to Michigan Farm to Family customers. Now in packaging private labelled for Michigan Farm to Family! His hogs are a mix of heritage breeds: Berkshire, Hampshire, and Chester White. They are fed a GMO-free feed, much of which he raises right on his own farm. David’s hogs are 100% pastured. Being out and about you might even have a hard time finding them in the fields and woods when you visit.

Welcome to The Milford Spice Company, proud to be a Michigan company and working hard to earn your business. We believe exceptional meals begin with exceptional ingredients, and we think you'll find our spices to be some of the best on the market today. All of our products are all natural, preservative, MSG and GLUTEN FREE. We do not use any fillers or anti-caking agents, and they are non-irradiated. And best of all: they're delicious! 

Milford Spice Company: Bringing people back to the dinner table, since 2010. Culinary bliss is just a meal away!

Certified Organic Chicken from Orland, Indiana

Ned's Pretzels® is a Michigan based, family owned Pretzel Company! All of our pretzels are made in Michigan!

OUR VISION STATEMENT:

Ned's Pretzels was established to generate profits to help support anti-bullying and anti-violence programs in communities throughout Michigan, to make a difference for a peaceful future. It is the goal and priority of the company to buy from Michigan businesses and farmers, whenever possible. Programs that Neds Pretzels supports.

THE NED'S PRETZELS TEAM:

At Neds Pretzels, our team is made up of talented, unique, and down-to-earth people whose passion for making tasty products goes beyond simply putting out delicious snacks. We believe in making a difference in our community, and we demonstrate this by supporting anti-bullying and anti-violence programs for a peaceful future.  It starts first with a desire for positive, powerful, peaceful change and continues with a great tasting variety of pretzels!

We here at Oliver Farms are proud to offer you a full line of Certified Organic Artisanal Raw Milk Cheese.

• All of our cheese is handmade with loving care.
• We use only our own certified organic milk in making our cheese.
• We add no coloring and any seasoned cheese has only the finest organic ingredients added.
• Our cultures contain no gmo's or modified organisms and the rennet is a vegatable base, not animal based like commercial cheese.
• Sea Salt is used as the only preservative.

Oliver Farms Cheese Co. Fun Facts and FAQ

Fun Fact: Our cheese is made right on the farm from the milk of our own dairy cows. 

Q: What is raw milk cheese? 
A: Raw milk cheese is cheese made from whole unpasteurized milk. It has no dyes or coloring added, so it remains in an all natural state and the color only changes in the seasons. 

Fun Fact: Artisan Raw Milk Cheese is a learning experience! It is not ever exactly the same like the commercialized cheese industry. It is a living food that changes flavors and even textures over time. A perfect example is a cheddar that is more then a year old, as it ages it will become dry and flakey and flavorful well beyond what it was at 60 days old. 

Q: When does raw milk cheese go bad? 
A: Raw milk cheese if kept packaged correctly in the proper environment will never necessarily go bad, it will however aged into a sharper cheese with each passing week. Usually within a few months from time of purchase your cheddar will become medium or sharp. However, please note if left out in hot or humid environments it may turn or spoil like any food would do. 

Fun Fact: The beauty of raw milk cheese: It grows mold! The only mold that forms on cheese that is bad for you is black. If surface mold grows on your cheese simply cut it off and keep eating. 

Q: Why does the label say Soy Free? 
A: Our entire farm is soy free. Our cows are grass fed and only receive a limited amount of grain during the milking process. Many people are now learning about allergies to soy or soy based products due to the fact conventional foods are full of them. 

Fun Fact: Our family has been producing raw milk cheese now for over 9 years. We hope to keep it going for many more. Thank you for your continued support!

Omena Organics is three generations of growing fruit on the spectacular Leelanau peninsula resulting in multiple high quality, sustainably farmed products that we are honored to present to you. Organic produce is better. It is sweeter, more flavorful and has a deeper color. Omena Organics provides outstanding frozen, dried, canned fruit and vegetable products..."From Our Farm, to Your Table."

Pictured to right: Bob and Jane Weaver, Managing Partners

Ray Moses operates RGM livestock, a conception to plate 100% grass (forage) finished beef cattle operation in eastern Livingston County, Michigan. Ray has spent the last two decades fine tuning production practices for a high quality beef eating experience from his black Angus based herd.

We are more than a local family-owned and operated artisan gluten-free bakery. We strive to constantly improve — not for external rewards but for our own personal growth and enlightenment. Who was Rumi and how does he embody our mission? Rumi was a poet who believed in the growth and constant expansion of human beings. His poems speak of unquenchable thirst to know the essence of all things. Our mission is more than simply creating delicious baked goods that happen to be gluten-free. We question conventional thinking and expand our horizons, using our new-found knowledge to improve what we do and who we become.

“Stop acting so small. You are the universe in ecstatic motion.” — Rumi

We strive to make ourselves better people so that, step by step, the world becomes a better place. Our company honors all people who are on the path of enlightening themselves and others around them. What we doWe are not just about gluten-free products; we are people striving to do better. Everyone has been made for some particular work, and the desire for that work has been put into every heart. We are here because we love what we do and we love passing that love onto you!

“Start a huge, foolish project, like Noah… it makes absolutely no difference what people think of you.” — Rumi

As a dedicated gluten-free, wheat-free bakery, we specialize in wedding cakes, custom birthday cakes, and cupcakes. Everything is baked daily from scratch. We also offer bread, muffins, cookies and much more. Our mission is not only to make simply delicious baked goods but also to follow our journey to grow as human beings.

Thank you for choosing Simply Fresh Market. We hope you are enjoying your shopping experience with us!

These eggs are produced by our friends in the Amish Community south of Jackson, near Homer. We have been working with them for almost 8 years. One of the things we enjoy most about this job is to go visit these farmers. No cell phones or cell towers, no television and almost no machinery. We always feel more grounded after having visited with them for a couple hours.

John Schwartz and his family of several sons raise hens and provide the cleaning, sorting and packing of the eggs. Several other Amish farmers in the area bring their eggs to the Schwartz farm each week by horse and buggy.

The hens are a hardy breed of Isa Browns, raised humanely, are never de-beaked and never fed antibiotics or added hormones. They are pastured birds when weather allows and are fed a diet of non-GMO, all vegetable feed with natural supplements and minerals added.

​We specialize in microgreens because of their potent health benefits and delicious flavor. Our mission is to improve the health and sustainability of our local community.

Organic • Non-GMO • Vegan

​Teenie Greenie Farms LLC is located at

3285 Pine Creek Dr.,  Brighton MI 48114.

The Brinery is committed to preserving healthy and wholesome produce through the ancient art of fermentation. We aim to stimulate people's inner economies with our living, raw, and unpasteurized fermented foods.  At the same time, we strive to stimulate the economy of our greater community by working with local family farms to grow our produce.

The Brinery was founded 2010, with a small batch of sauerkraut meant to preserve a surplus of fresh cabbage at Tantré Farm in Chelsea, MI. Owner and Chief Fermentation Officer, David Klingenberger, went on to make more and more small batch ferments with the abundance of local produce, scaling up the operation at an exciting rate. The Brinery now processes over 200,000 lbs of local family farmed vegetables per year, and employees 12 people!

As our business continues to grow, we remain committed to the values that inspired our first batches of kraut:

We believe that probiotic bacteria are a direct path to digestive enlightenment and optimal health.

We work closely with farmers who guard the vitality and diversity of the land, and provide nourishment to their communities.

We are committed to strengthening our region’s economy with natural, healthy, and vibrant foods made by happy and healthy humans.

We keep the flame of creative human culture alive by recalling our ancestors who used fermentation to preserve food out of necessity, while looking to the future of flavors that will inspire new generations to delight in food that brings us ever closer to each other and to our place in the cosmos.

Westwind Farm has been in the Purdy family since 1953. It is currently owned by Lee and Linda Purdy, who, in some ways, “go against the grain”, so to speak, in order to literally preserve the diversity of our grains and all the other types of foods we used to take for granted as basic components of a healthy diet.

In 2000, Lee and Linda purchased the old Wolcott Mill in Argentine, renaming it after their farm, Westwind Milling Co., LLC., in addition to retaining the family farm. After 15 years, they sold the Mill building and land in 2016, bringing their milling equipment back home to the Farm. Much of the land on the Farm had been certified organic for several years, and they are applying to add the gardens into certification for this season, as well.

“As opposed to growing grain for the export market, we are utilizing our 120 acres to produce actual food for local people, on several fronts. Westwind Farm produces vegetables & eggs, and we are once again grinding Michigan grown, certified organic grains into flour, as well as making baking mixes and baking breads with that flour. There are several ways to get these products. First, we have a CSA (Community Supported Agriculture), in which people buy a quantity of their choosing from the Farm’s offerings in advance, and are then supplied with these products over the entire Season. Westwind also supplies flour, veggies and eggs to some Genesee County stores and restaurants. 

In addition to producing food, Westwind Farm has an educational/inspirational side, as well. We offer classes and events based on finding an appreciation for the natural world and how we can all sustain ourselves in harmony with the world around us. Events range from Dinner and a Movie Night, Bird Watching and Teas, to classes on bread baking, cheese making, and Food Preservation. We are excited to begin to bring our unique and beautiful Farm to its full potential in the coming years!”

Ed and Melanie Zimba are relative newcomers to Michigan Farm to Family. We are pleased to have been working with them for over 3 years. We were out in the thumb area picking up a load of organic potatoes when we spotted an “Organic Beef For Sale” sign on the side of the road. We met Ed and Melanie and the rest is history, as they say.

Ed and Melanie own a several hundred-acre farm in Deford, Michigan that has been in their family since 1950. They raise cows for organic milk that they sell to Horizon Organics but since they also provide animal husbandry and raise their own calves, not all of the newborns are of the girl milk-giving variety. We get their boys!

The steers are pastured on beautiful rolling hills where they eat a mix of grasses. Zimba Organic Beef Steers are certified 100% organic, 100% Grass-Fed & Finished, and GMO free. All are processed in a facility that is certified organic.