Visions From Local Farmers

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2009 FSEP Conference

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Visions From Local Farmers

  1. 1. Nick Seccia,CEC Jon Goetz A working farmer/chef relationship
  2. 2. Why Buy Local • Offer fresher food options for visitors • Increase the historic significance of our food • Source raw ingredients from local family farms • Utilize local producers in the immediate economy • Become a leader and model in the local food community
  3. 3. Buying Local Going Forward • Working directly with farmers for more defined products • Continued work with other food service operations to purchase locally raised food • Continue to make new connections within the local food community • Refine the framework of how we explain our use of local foods to visitors • Expand our practices Catering
  4. 4. Where We Use Local • Michigan Café – Henry Ford Museum • Employee Dining – Benson Ford Research Center • Eagle Tavern – Greenfield Village • Taste of History- Greenfield Village • Local Roots Events – The Henry Ford • Special Events – The Henry Ford • Catering – The Henry Ford
  5. 5. Goetz Farm • Goetz Farm in Riga Michigan • 65 miles from The Henry Ford • 5th generation family farm since 1880 • Connected with The Henry Ford in 2007 at the annual FSEP conference
  6. 6. Goetz Farm • Goetz farm was strictly cash crops and livestock and wanted to get into vegetable production and farmers markets • After farmers markets took off John began looking to expand into wholesale/retail • Began hoop house production to practice organic growing methods in a concealed area for year round production • Wants to expand hoop house and expand whole sale business in the form of greens, salad mixes, vegetables, etc.
  7. 7. Hoop House • Solar sustained “greenhouse” • Growing season year round • Organic practices used • Compost used as main fertilizer
  8. 8. Produce • Onions • Melons • Leeks • Peppers • Lettuce • Eggplant • Spinach • Broccoli • Beets • Cabbage • Corn • Brussels sprouts • Greens • Pumpkins • Tomatoes • Gourds • Zucchini • Herbs
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