Tantre Farm
Tantre has been an organic farm since 1993 and now runs a CSA with over 300 shares. David started farming with the owners, Richard Andres and Deb Lentz, as a teenager. Tantre’s abundance of cabbage in 2010 launched David’s first batch of sauerkraut! Richard and Deb went on to found the Washtenaw Food Hub, with The Brinery as the anchor tenant, in 2014.
Made By A Farmer
Made By A Farmer planted their first crops on their 200 acre farm near Ann Arbor, MI in the Spring of 2019 with the help of a third-generation local farmer and another professional farmer and Michigan State University Agronomist.
Second Spring Farm
Reid Johnston, our neighbor to the north, founded Second Spring, a certified organic vegetable farm, in Traverse City, Michigan. Before heading up north, Reid farmed in Chelsea, Michigan, where he met David. Every January, we look forward to Reid bringing us the cabbage, parsnips, and carrots for our Up North Kraut — a seasonal favorite.
Janie’s Mill
We source the organic soybeans for our tempeh from Janie’s Mill, a multi-generational family farm in East Central Illinois using the latest technology to raise organic food-grade grains. We steward the land to ensure healthy soil, healthy food, and a bright future for all.
Wayward Seed Farm
Our neighbor to the south, Adam Welly of Wayward Seed Farm, provides heritage and heirloom vegetables to Central Ohio and the surrounding communities. We source the majority of our cabbage, beets, and certified organic hot peppers from our friends at Wayward. Top quality in both produce and people!
More of our local farm friends: Green Things Farm Collective, Goetz Greenhouse and Family Farm, Good Neighbor Farm, Seely Farm
