Last week I had the pleasure of being part of A Moveable Feast, an event sponsored by the Michigan Land Use Institute (MLUI). It was simply fabulous. We started by visiting local farms, hearing the stories of folks who passionately care for the land while raising sustainable crops and animals, and gathering a bounty of foods for a gourmet feast.
First stop: The May Farm Pasture in Frankfort.
Paul and Sharron May raise pastured meats and eggs and custom livestock. A highlight of their farm is the Farm to School Eggmobile and "The Flerd," a mixed herd of beef and lamb that they pasture in succession with poultry. Their pilot pasture is also a working template for a micro-enterprise that requires minimal infrastructure, equipment, inputs or fuel costs because it works with nature.
Second Stop: Laman Farm in Honor.
Peter and Kristi Laman have owned their farm for more than 30 years. They grow New Haven and Red Fremont peaches as well as Pristine, Gala, Golden Delicious, Royal Empire, Red Delicious, Spartan, Smoothee, MacIntosh and Honeycrisp apples.
Third Stop: Harris Farm in Honor.
Walt and Sharon Harris have been farmers in Benzie County since 1980. Their biggest crops are asparagus, sweet corn and tomatoes, and they also grow a wide array of summer vegetables and fruits including strawberries, tart and sweet cherries and blueberries. They have weathered many ups and downs of farming over the the years, but Walt says, "I still enjoy it."
Last Stop: Our Feast.
We meandered our way back to the shores of Crystal Lake to the home of Steve & Hallie Christian, owners of Dinghy's Restaurant in Frankfort, and enjoyed a fabulous meal featuring local products, some gathered by us, some by master chef Jim Barnes, Crystal Lake Catering Company.
Let's see. How can I convey the difference in taste of foods grown with TLC by farmers who live and breathe their passion for quality and sustainability? Or the difference in transporting product short distances? Or the importance of supporting local farmers? It's what my honey and I do. In fact, we go out of our way to eat local, sustainable foods. When you take a look at our menu for A Moveable Feast, you'll understand why...
Appetizers:
- Chicken Curry Lettuce Wraps: Shredded chicken poached in sweet curry brine and wrapped in bib lettuce
Chicken: The May Farm, Frankfort
Bib Lettuce: Spring Hollow Farm, Buckley - Seasonal Vegetable Platter: Bountiful assortment of roasted vegetables
Fresh Vegetables: Elberta Farmers Market - Sweet Corn Cakes with Smoked Salmon and Crème Fraiche
Corn: Harris Farms, Honor
Smoked Salmon: Port City Smokehouse, Frankfort - Fresh Eggplant Ajvar Caponata on Crostini
Eggplant: Elberta Farmers Market
Dinner
- Northern Michigan Salad: Field greens, dried cherries, goat cheese, red onion, walnuts, balsamic vinaigrette, served with fresh baked bread
Field Greens: Ware Farm, Bear Lake
Organic Dried Cherries: North Star Organics, Frankfort
Goat Cheese: Land of Goshen, Kaleva
Bread: Crescent Bakery, Frankfort - Beef Tenderloin: Dry rubbed with coarsely cracked black pepper and fresh garlic, seared and finished medium rare
Beef: Rice Centennial Farm, Benzonia - Fresh Lake Superior Whitefish: Baked and served with a beurre blanc and fresh dill
Whitefish: Monte’s Smokehouse, Frankfort
White Wine Beurre Blanc: Left Foot Charley, Traverse City - Grilled Vegetables: Roasted tomatoes, onions and garlic sauteed with baby yellow and zucchini squash panzella
Corn: Harris Farms, Honor
Tomatoes: Grow Benzie, Benzonia
Baby Squash: Ocana Farm, Suttons Bay
Bread: Crescent Bakery, Frankfort - Peach Tarts with Vanilla Bean Ice Cream and Pomegranate/Gooseberry Sauce
Peaches: Laman Farm, Honor
Ice Cream: Hill Top Soda Shop, Benzonia
Local Beverages from:
- Coffee: Higher Ground Trading Company, Traverse City
- Cream: Cream Cup Dairy, Kaleva
- Iced Tea: Light of Day Organics, Traverse City
- Wine: Black Star Farms, Suttons Bay
- Beer: Short’s Brewing Company, Bellaire and Bells’ Brewery, Kalamazoo
- Hard Cider: Northern Natural Winery, Benzonia
With a meal like that, I hope you can see why I'm unabashedly singing the praises of A Moveable Feast, local farmers and the Michigan Land Use Institute.
MLUI has been key in bringing local foods to our tables by supporting local farmers, creating the Taste the Local Difference program, and publishing a comprehensive guide that lists farms, wineries, groceries, restaurants and other businesses offering locally grown farm products in northwest Lower Michigan. BRAVO, MLUI!
Will you join me in supporting the Michigan Land Use Institute (go to www.mlui.org) plus the farm to table movements in your communities? Our health and the health of our communities depends on it.
What's for supper?

Leslie Hamp, Creative Catalyst

