A Note From Our Turkey Farmer

ORDER YOUR THANKSGIVING TURKEY “Taste the difference of a bird raised on fresh air, sunshine and lots of room to run.” ~ John Peterson, Ferndale Market Why should you choose a turkey raised by Ferndale Market over any other? That’s a question that is best answered by John Peterson, the farmer who raises the delicious […]

Read more Like this post0

New Cocktails on the Menu

Strawberry Ginger Mimosa Illinois sparkling wine, housemade ginger syrup, strawberry shrub Stock Bloody Mary vodka, celery salt, Co-op hot sauce bloody mix Wake up Call Whiskey Acres Local Foods bourbon, maple syrup, nitro coffee Lemon Verbena Gin and Tonic Letherbee gin, lemon verbena syrup, fresh rosemary, Seasons Soda bitter lemon tonic

Read more Like this post0

Sobremesa Supper Club Takeover

Gabriel Moya of Sobremesa Supper Club is taking over the cafe for one night only July 18 6-8pm! No reservations required! Mark it on your calendar and start planning what to order! Menu is à la carte! à la carte Menu: Peruvian style vegetable fried rice. (Vegetables to be determined on availability) $9 (add fried […]

Read more Like this post0

Visiting Gunthorp Farms

We’re counting the days until Greg Gunthorp from Gunthorp Farms brings one of his hogs to our Pig Roast Tacos and Tiki party on June 24! Not only because we’re eager to sink our teeth into some of the best pork around, but because we want to return the favor of hosting. Just a short […]

Read more Like this post0

Visit to River Valley Ranch’s Mushroom Farm

Two carloads of Local Foods employees hit the road on a pleasant day in early May to River Valley Ranch, located in Burlington, WI. Our first stop was the farm store, established shortly after the farm began in the late 70’s. We perused shelves filled with local produce, unique dried goods, and samples of River […]

Read more Like this post0

Butcher Happy Hour

Join us March 2 at 5:30 – 7:30 pm at Local Foods for The Butcher & Larder’s first Charcuterie Happy Hour. Head Butcher Rob Levitt will be butchering an organic, pasture raised Berkshire pig from Triple S Farms and curing some of the cuts, as well as answering questions about different cuts and breeds, meat […]

Read more Like this post0

The Love of Pasties

There are few dishes that speak to the cultural history of Michigan more than the beloved pasty. Pasties are tin-less potpies, traditionally made with beef and rutabaga and brought to this region by Cornish immigrants who worked in the Upper Peninsula’s copper and iron mines. At Stock, one of our goals is to honor and […]

Read more Like this post0

Finding Serendipity

Sometimes I stand in the curing room and peer through the salami into the store. It is cool and humid and quiet, and the aroma of the meat drying and the mold growing placates me. I watch couples decide how many apples they need as the glass milk bottles in their carts clank and the […]

Read more Like this post0

Our Farms and Suppliers

La Pryor Farms – Beef Ottawa, IL 90 miles from Local Foods Breed: Fleckveih and Black Angus cross Mark and Kristin Boe have developed their own breed of cattle. The breed is a Fleckveih and Black Angus cross. These animals are pasture grained. Along with a steady diet of grass. The Boe family grows non-GMO […]

Read more Like this post0

Holiday Meat Cooking Instructions

  Holiday Ham: The smoky, salty porkiness of a ham, paired with the sweetness of a good glaze is the sensory definition of a holiday feast. The sight and smell of a glazed holiday ham exudes celebration. Preheat oven to 375F. Lay a large piece of aluminum foil on a work surface. Lay a large […]

Read more Like this post0
Close
Go top