From our kitchen
handpies
A flakey butter crust folded over Michigan fruit filling–no fork needed
Apple. Cherry. Blackberry. Blueberry. Peach. Raspberry. Rhubarb.
Available only by order and at farmers’ market.
crusty bread
Crusty white bread is a slow-rise yeast bread similar in texture to sourdough
Original.
Available at farmers’ market only.
how we make noodles
On the hottest days of the summer, you’ll likely find us in the hay fields. What began with us manually stacking wagon loads of hay, has evolved into a mechanized operation. Our hands-free process utilizes a custom bale squeeze to move stacks of hay.
gathering
Eggs are gathered daily from our own henhouse. Our Isa Brown chickens produce brown eggs year round.
mixing
When noodle day arrives, eggs, flour, salt, and water are mixed. Flavorings like rosemary or black pepper are added depending upon the flavor.
After being combined, the dough is rested until it is the perfect consistency to be rolled.
rolling
Using a pasta machine, sheets of dough are rolled through the machine until they are the thin. Once rolled, the sheets are cut into equal noodles.
drying
Once cut, the noodles are spread single layer to dry. Depending on humidity, noodles are dried for 24-36 hours. Once dried, noodles will last for months stored in a dry, cool place.
packaging
The last step is packaging. Once dried, the noodles are weighed and packaged, ready to be sold and eaten.