Simple business model connects chefs to locally grown food

FarmLink was recently featured on NPR Michigan Radio in a segment by Lindsey Smith. See here to listen in!

West Michigan Restaurants Go Local with FarmLink

FARMLINK EXCHANGE - JAMES LACROIX

 Check out the article on FarmLink by James Pyne at RapidGrowthMedia.com 

Field Trip to Fuehring Farms

Carl Fuehring of Fuehring Farms in Hart is a large production farmer who is interested in diversifying his market and seeing his amazing products in restaurants throughout West Michigan. Most of what he produces goes to the processing plant, but he and his son understand the value (and I don't mean monetary) of selling fresh right at home.  Asparagus, cherries, apples and peaches are the crops they produce.  The great thing about Carl, besides his products, is how passionate he is about them.  He reminds me of a chef the way that he talks about asparagus.  He has very strict guidelines about how things are harvested, processed and stored....and woe to you if you don't follow them. Best of all, Carl would love to have you come visit his farm and learn all about the process, from growth, to picking, to processing and storage.  He is one smart guy, and is lots of fun too. He's offered to host us around the week of May 15 for a tour and discussion.  I've done this with him in the past and learned so much, which just made my respect for asparagus (and the workers who pick it) that much greater. If your interested, contact Amy@farmlink.com  It really will be worth your while!

Looking forward to spring vegetables!

Amy Sherman
West Michigan FarmLink

Culinary Spotlight

Oven roasted bone marrow, with mashed Traverse City black cherries, course sea salt, lemon wedge, and house made Matilda crostinis by Chef Aaron Burrows at Cambridge House.

FarmLink Culinary Spotlight

Gourmet sandwich and house-cured bacon by Chef Chris Perkey with pork from Creswick Farms.

 Micro Greens from Mud Lake Farms.