Tomato Tour at local farms this Friday

Michigan-tomatoes

The Michigan Farm to Institution Network will host a tomato tour this Friday, September 19 from 9:00 a.m. to 2:30 p.m.  Sorry folks – this has been cancelled!

Tomatoes at TLC Hydroponics

Tomatoes at TLC Hydroponics

Hydroponic tomatoes and lettuce are becoming a mainstay of the Michigan agricultural system with new developments arriving seemingly daily. TLC Hydroponics in Sutton’s Bay is part of this continually evolving industry. While 3 of the 4 greenhouse are currently dedicated to growing lettuce this season, TLC aims to seriously ramp up production next year.

Cherry Tomatoes  at 9 Bean Rows

Cherry Tomatoes at 9 Bean Rows

9 Bean Rows is a small (3 acre) diversified farm in the lovely Leelanau Peninsula. With a hoop house full of heirloom tomatoes, and a field full of canning tomatoes this tour will exemplify the differences in growing processes on a small scale farm. 9 Bean Rows works directly with the schools in Leelanau County, providing fresh produce throughout the year, while also supplying their own restaurant, market, and deli.

Cherry Capital Foods is a unique food distributor based in Traverse City, Michigan. We work with farmers, growers and producers both locally and regionally but only from the state of Michigan. By focusing exclusively on Michigan sources, we encourage the growing focus on regional foodsheds as well as support the Michigan economy and environment. We keep duplicate trucks off the road and create efficiencies for our food providers and our customers. One refrigerated truck, one delivery, one invoice – multiple, independent food sources.

The tour is free and open to all farm to institution practitioners, farmers, suppliers, advocates, supporters and researchers. Registration is required – click here to register or contact Evan Smith at 231-943-5010 for more information.

The Michigan Farm to Institution Network is working to meet the Michigan Good Food Charter goal of 20% Michigan food to hospitals, schools and other institutions by 2020. They do this by assisting farmers and food suppliers in providing the local foods institutions want in the ways they need and through helping eaters at institutions identify, value and enjoy local foods.