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.
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.
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.
Firefly Fields has embarked on a fulfilling five-year journey with organic soybeans, celebrating their versatility and nutritional benefits. From cultivating friendships with like-minded individuals like Norah, the “Tempeh Temptress,” to discovering the rich history and culinary traditions of soybeans, the team eagerly anticipates further exploration and experimentation with soy-based dishes in 2024.
World Bee Day is a time to appreciate the vital role of bees in our ecosystem. Firefly Honey celebrates by offering pre-orders for their exceptional organic honey. Their focus on high-quality, varietal honey and sustainable agricultural practices sets them apart. Customers can also look forward to new seasonal honey selections and pick-up options.
Introducing our newest raw honey product: the 2023 Seasonal Honey Selection. It offers the unique opportunity to pre-order three or five honey jars, each capturing the diverse landscape of our organic farm in Michigan. From pale, early-season honeys to rich, late-season ambers, experience the full spectrum of nature’s nectar. Limited supply, pre-order only.
The 2023 Farmers Market Season brings big changes, with a trimmed schedule and new pickup options. Only one market per month is scheduled, but customers can now pick up orders at the farm, in Delton, and in select townships. While some markets are missed, flexible pickup and online orders aim to accommodate customers and the farm’s needs.
© 2018 · Firefly Fields.