We are excited to announce our late summer and early fall market schedule featuring organic beans, grains, and raw honey. Join us to hear fresh farm stories and celebrate our harvest together. Support means the world to us. See you at these markets: August 3, 10; September 7; October 5, 12, 19, 26.
In the winter of 2023-24, Michigan experienced unusually mild weather, prompting an early bloom of flowering plants and significant changes in honey bee populations. The apiary expanded rapidly, but faces challenges with honey production and changing seasonal patterns. The growing degree day data indicate a shift, causing disruptions in plant-insect timing. Concern grows for future resource availability.
Firefly Fields is an organic, family-run farm in southwestern Michigan that emphasizes community, sustainable farming, and environmental stewardship. The farm values family, resilient agrarian practices, a harmonious ecosystem, and the joy of food. Inviting visitors to join their journey, they foster a sense of belonging and celebrate life and nature together.
Midwest farmers, millers, and bakers, including Ben, attended a workshop on stone-milling at the Northern Crops Institute in Fargo, thanks to the Artisan Grain Collaborative (AGC). It was a humbling learning experience focusing on grain/flour quality and milling operations. The trip inspired the prospect of expanding Firefly Fields with new milling equipment and enhancing stone-ground flour products, emphasizing the importance of community within regional grain economies.
The Jennings Family Farm, part of Firefly Fields, champions sustainable agriculture through organic methods, avoiding synthetic chemicals, and maintaining biodiversity. They aim to reconnect people with food origins and advocate for local, organic eating to counter the environmental and health impacts of industrial farming. With industrialization reducing the number of U.S. farms and concentrating production, they highlight the need for consumer awareness and behavioral changes in food choices, urging consumers to question the source of their meals to promote a sustainable food system.
For the fourth consecutive year, Firefly has sold out of raw honey before the New Year. Heartfel gratitude is extended to supporters for the overwhelming ‘honey love.’ Deep appreciate, thanks, and anticipation for future raw nectar offerings.
In the Firefly Fields newsletter, Ben and Virginia reflect on two years of farm adventures, while Ayano Matsumae shares traditional Japanese soybean dishes and art, Virginia calls for a more liberal approach to cheffing, and the newsletter also features a product spotlight on organic soybeans, highlighting their nutritional benefits and flavor.
Life is a delicate blend of salty and sweet flavors, where moments of bitterness and resilience create a harmonious rhyme. The poem unfolds with the struggles of a farmstead and the honey bees, reflecting the beauty of collaboration, diversity, and goodness amidst challenges.
Ben and Virginia reflect on two years of farm adventures and growth, from renovating the farmhouse to expanding the apiary and cultivating new crops. Their staycation provided a much-needed break before diving into 2024 with a clearer vision. Balancing challenges and success, they look forward to what the new year holds with hope and excitement.
The post discusses different types of chefs – the Savory Chef, Pastry Chef, and Food Blogger, each with unique approaches to cooking. It argues for a more liberal approach to cooking with trust in one’s instincts. It also touches on personal experiences with soybeans and invites readers to ponder their experiences in the kitchen.
© 2018 · Firefly Fields.
Notifications