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.
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.
Firefly updated post from the original March 15, 2019 publication. Ben, the meat eater, shares what was then a newfound appreciation for tofu’s flavor and versatility that led to sharing a homemade tofu recipe using organic soybeans from our farm. The recipe involves simmering soymilk, adding nigari flakes solution, and pressing curds in a mold for desired firmness. The resulting 6x5x2 inch tofu block can be enjoyed in numerous recipes and lasts a week when stored in water in the fridge. Follow us for more tofu recipes soon.
Making organic soymilk at home opens up a world of healthy soy-based recipes. With just organic soybeans and water, you can produce 2 liters of soymilk and 2 cups of okara, a versatile byproduct. The process involves soaking, blending, cooking, and straining soybeans with simple kitchen tools. Enjoy fresh soymilk or use okara in various dishes, storing it in the fridge or freezer for extended use. Follow us for more okara-based recipes!
This recipe presents the Golden Honey Latte, a beloved winter beverage made with a warm mix of milk, turmeric, cinnamon, cardamom, ginger, and a pinch of black pepper. Sweetened with raw honey, this quick and easy latte serves as a cozy treat for chilly days.
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.
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.
Ayano Matsumae, a native of Tokushima, Japan, shares her homemade Japanese soybean dishes, featuring traditional recipes like ‘Zouni’ miso soup and vegan simmered soybeans. Living in the US, she inspires others with her culinary skills and photography. Her creations include Gomoku-mame, Chirashi-zushi, and vegan simmered soybeans with hijiki seaweed. Explore her slow-process photographic artworks at ayanophoto.com. For recipe sharing, contact Virginia at virginia@firefly-fields.com.
CURRENT CONDITIONS ON THE FARM: 33 F | SNOWING!!Please, Stop Snowing! 🙂 Don’t get us wrong, we love the snow. BUT,...
It’s November 9th, which means it’s our online Birthday! Today, Firefly Fields turns THREE. Three years since Virginia and Ben...
© 2018 · Firefly Fields.