Place your weekly order by Monday at midnight for Wednesday,
by Wednesday at midnight for Friday, for pickup or delivery.
Seeds are meeting soil at a furious pace this week at our local farms, preparing for the first crops planted in season-extending hoophouses. Though we farmers sometimes jest that buying seeds and growing seeds are two very different pursuits, as we plant them now we cannot help but be awed by these tiny marvels of nature.
Both seed dormancy and germination are incredibly fascinating processes. The answers to why a seed can remain dormant for dozens of years, and why a seed chooses a certain moment to burst forth into a plant have only been figured out relatively recently.
While we may not have completely understood the germination process, for centuries we've known that sprouting seeds changes starches into sugars. Sugars are very useful, whether for metabolic energy or fermentation. They're also necessary for the seedlings that use them for energy while they prepare to use radiation from the sun as their source of energy.
In the beginning, in the presence of water, the plant embryo is signaled by hormones whether to start imbibing or to resist absorption. They will resist if the other parameters, like temperature and oxygen levels, are lacking. These hormones are produced when the seed DNA signals to its RNA via those messengers we are now quite aware of, mRNA.
RNA is the next great frontier in plant science as we seek to stop devastating diseases that affect our food crops and habitat. In the meantime though, farmers (and brewers and bakers) will continue using the germination process to suit our needs.
At the Witt Family Farm, the need is to feed their chickens. Sprouting the grain first makes the nutrition more available and efficient for egg production. Egg production really starts to ramp up this time of year so it is good to support the needs of their hens! It's getting to be time to break out your favorite egg dishes...
But you should also join in the germination fun by making something with sprouted corn, like homemade tortillas or sprouted corn muffins. There are two types of heirloom corn in our store right now that were developed and grown right here in northern Michigan!
Happy Monday fellow locavores! Today is a great day to shop the co-op. The deadline to order for Wednesday is tonight at midnight. It's also a good day to order for Friday, though you do have until Wednesday at midnight. As always, feel free to make multiple orders for the same pickup or delivery, we can combine them easily.
Friday pickup is now inside until May. Come see us inside the Community Center in Bellaire from 9-12, but please wait until 9:30 if you've ordered bread. There will be some inventory for sale, but kindly avail yourself of our pre-order system to shop from all that our farms have to offer every week. If you've never been, the address is
The white tinted area represents our delivery area. Pickups and deliveries occur on Wednesdays and Fridays year-round.
|~ ASI Pavilion, Bellaire
Wednesday drive-through pickup is from 1:30-2pm at5 the ASI Pavilion in Bellaire, 312 Thayer Lane. This is the same pavilion used for the farmers market on Fridays in the summer. On Wednesdays just drive up alongside us. We are also here on Fridays during winter market from 9-12, find us inside the Community Center at 102 Maple St.
| ~ Higgin's General Store, Alden
Wednesday pickup is from 3-9pm at Higgin's General Store, 9105 Helena Rd. You will find your bag in the dairy cooler. Frozen items are in the ice cream cooler next to the dairy cooler. Self-serve pickup is at your convenience anytime from 3-9pm on Wednesdays.
| ~ Rotary Park, Elk Rapids
Meet us at the Chamber of Commerce on Wednesdays from 2:30-2:45 for a parking lot pickup.
| ~ Meijer, Williamsburg
Meet us from 3:00-3:15pm on Wednesdays for a parking lot pickup across from the drive-through pharmacy.
| ~ Grand Traverse Commons, Traverse City
Look for us on Wednesdays near the pavilion at The Piazza in the village, found at 810 Red Drive from 3:30-4pm.
If you have any questions please do not hesitate to email us at email@example.com
or call/text 231.676.3186