This business was born out of a love for our farmers, a passion for celebrating the bounty of what’s grown here in the city (and SE Michigan in general), and a desire to bring people together around food.
Brother Nature Produce: this is where our story starts, actually. They grow all the salad greens we use for our events, and are our original sole produce source for our Thursday night pop-ups. You can find them in Shed 2 at Eastern Market.
Corn Wine Oil (CWO) Farms: we began sourcing from Candi and Mark during covid, when the Lee Initiative funded farmers to supply restaurants. Based in Virginia Park and at Marygrove College, they grow alliums (green onions, Korean leeks), herbs, edible flowers, collard greens and tomatoes and more.
Sanctuary Farms: located on the far east side, and is primarily a compost business, taking thousands of pounds of food waste a year and turning it back into soil. In addition to growing beautiful herbs and tomatoes, we also source lots of hot peppers form them.
Adamah Farms: based in the North End, Adamah Farms grows oyster mushrooms (grey, pink and yellow) and lions mane mushrooms. You can find them at the Oak Park farmers market on Wednesdays in the summertime.
Burdas Berries: this 3 Rivers farm grows blueberries, raspberries and blackberries, and sources Traverse City strawberries and Western Michigan cranberries for us.
Holtz Farm: Norm Holtz and his crew have a big farm out in Ida, Michigan, and we’ve been sourcing some of our staples like onions, shallots, potatoes and sweet potatoes from him since our early days.
Our other farm sources include Keep Growing Detroit, Fisheye Farms and the Amish farmers aggregated by Order Up Organics.
