✔ rotational pasture grazing
✔ symbiotic species relationships
✔ alive, healthy soil free from chemicals
✔ farmers who love the land
We have an open door policy at Serendipity Farms.
Visitors come from all across Michigan, and even from out of state!
We invite you to come experience the farm, and in the meantime,
if you place an order we will come to you.
Create your free account and choose when you want to pickup at the farm or receive delivery at your home or office. See delivery zone below.
Browse through our ever growing selection of pasture-raised products. Add desired products to your order.
Visit the farm to pick up your order or receive your delivery at the scheduled pickup date and time. We look forward to seeing you!
Shop the Farm:
We currently deliver to the following zip codes:
49705, 49721, 49735, 49749, 49751, 49765, 49795, 49799, 49701, 49706, 49712, 49713, 49716, 49718, 49720, 49727, 49729, 49730, 49740, 49755, 49769, 49770
At Serendipity Farms we care deeply about the animals we raise.
We are Certified Animal Welfare Approved, which ensures our animals are born into, cared for, and harvested to the highest standards.
Learn about what it means to be Animal Welfare Approved here.
Some may say pure maple syrup runs in the blood of Jordan and Amanda Hunt, and they are probably right! After making syrup on a large scale with family for six years , the couple decided to open a quaint sugar bush of their own. Thus, the dream of Alpine Maple Farms was born.
Hi I’m Katie, I started growing organic micro greens for my family and decided to open it to the public.
Handpicked at the peak of freshness, hand stirred.
A true taste of home-cooked jams and spreads
Using NO preservatives, artificial flavors or colorings.
Here at Gunthorp Farms, we specialize in quality meat. All of our animals are raised on pasture without the use of antibiotics. We have an on farm USDA inspected processing plant where we harvest, process, and package all of our animals before shipping them out to upscale restaurants and retail locations in Chicago, Indy, & Detroit.
In 1998, a small pig farmer by the name of Greg Gunthorp was selling his pigs into the commodity market for less than his grandfather had during the Great Depression. It doesn’t take an economist to realize something different needed to be done… fast. Being as stubborn as Greg is, he said he wasn’t going to be the last Gunthorp to raise pigs. He knew he could join the rest of the pig industry by building a barn, but his family had raised pigs on pasture for at least 3 generations before him. He finally found a solution when he made one phone call to the chef at Charlie Trotter’s restaurant in Chicago and was asked to bring them a whole hog the next week. I guess you could say the rest is history.
Established in 1935, Bunker Hill Cheese, or Heini's, is a third-generation, family owned company. John (Hans) Dauwaulder trained as a master cheese-maker in Switzerland and came to the States in the 1920's to display his Artisan talents in a growing cheese market. Through the years the Dauwalder family has partnered with local farmers to produce their cheese and that commitment remains strong. Today up to twelve tons of cheese can be made in a day: we make over 25 varieties of cheese averaging 50,000 pounds of cheese a week and offer free samples of over 50 varieties of cheese, Meat, Jams, and Fudge daily.
Farming has been part of my family for several generations dating back to my great grandfather who was an immigrant farmer from Germany. My strong family ties to farming eventually led me to quit my professional career to grow quality, local food for members of my community. My name is John Bailey, I was born and raised in the Harbor-Petoskey area and I will forever call it, Home. I have traveled all over the world and believe that my future is here, creating a lasting legacy through Hello Jane Farms. I believe in small communities. They are full of individuals with wide varieties of talents and skills that should be utilized and shared. I believe local businesses can help each other thrive and it is our duty to lift up and better our community.
We are located in Northern Michigan. We use methods that have been around for generations; simple cold process soap that can be produced with over the counter ingredients.Our lotion is made with natural oils and butters. There is not an effective way to prevent bacteria and mold without using a preservative. I choose ones without parabens or formaldehyde whenever possible.All our products focus on giving you the best ingredients that are safe for all skin types including sensitive skin.We always look for and use American made products.
We are a family of farmers. We tend the land together, we run our business with the support of each other and we wholeheartedly welcome visitors to our farm, treating them as part of the family. We love sharing the abundance (and joy!) of our harvest with our customers. We take pride in getting our hands dirty and seeing the smiles that result. Our passion is contagious—come visit us and we think you’ll agree!
Along with traditional flavors such as potato and cheese and kielbasa and kraut, Lost Village’s pierogi menu also includes a broad range of other options, ranging from Philly cheesesteak to jalapeno popper to a breakfast pierogi. Potato pancakes and kapusta are among the other Polish food choices available.
When we launched Menno Tea from our Goshen College dorm rooms in 2011, our aim was simple: to brew delicious tea inspired by a family recipe from Lancaster County, Pennsylvania. But as Menno Tea grew, we found that our Mennonite roots gave us more than just a name for our tea - they gave us a set of values to guide our practices. Here’s how our background shapes where our business is today and where we hope to take it tomorrow:
Growing up in communities that valued simple lifestyles, we learned how less can be more, even when it comes to ingredients.
Today: Our recipe is simple: we use a small number of ingredients you can pronounce. Our business is straightforward, too: we make good tea and sell it to stores, who sell it to you.
Tomorrow: As we release new flavors, including a range of Seasonal teas using local produce, we’ll continue to apply this commitment to simple recipes and straightforward practices.
Our shared background taught us that we’re interdependent members of community, and that we can’t go it alone. We’re grateful to all members of the Menno Tea community who grow, brew, bottle, pack, ship, sell, and enjoy Menno Tea, and we’re committed to contributing to this community.
Today: Menno Tea contributes to the Everence Sharing Fund, which provides matching fund grants to community members in need.
Tomorrow: As we expand, we look forward to learning about new ways to contribute to the community that makes Menno Tea possible. We’re open to suggestions, so please pass yours along!
We grew up in agricultural areas, where we learned to cultivate a sustainable relationship with the land that makes wholesome food—and beverages—possible.
Today: Our bottles incorporate recycled materials and use the minimum amount of glass needed to hold 16 ounces of goodness. We also package our tea for shipment with the goal of minimizing waste. In the summer of 2015, Menno Tea expanded in Lancaster County, Pennsylvania, where the recipe originated. This move allowed us to take steps toward using locally-sourced, organic ingredients and reduced carbon emissions by bringing ingredients closer to bottling facilities.
Tomorrow: As our business grows, so will our opportunities to make sustainable choices. Over the coming months and years, we will be strengthening our connection to local agriculture, further improving our supply chain.
Started in 2010, Morning Star Pastries began baking from their home in Fort Plain, NY. They sold their goods locally at fairs and to customers in their community.
In 2015, they partnered with other Amish families in their community and opened a small store in Fort Plain, NY. Where they focus on baking specialty foods made with all natural, organic ingredients.
This bakery has grown to support numerous families in the Amish community in Montgomery County. They continue to thrive by offering fresh baked goods made the old fashioned way, all natural and GMO-free..
Artisan Style traditional Low Temp batch pasteurized all-natural 199% Whole milk cheeses from Small farms with Happy Pasture-raised cows.
Made in Michigan & Non-GMO
HI THERE I'M JULIE, FOUNDER OF THE PURPLE BEET.
The Purple Beet is committed to creating convenient, nutritious and delicious foods for you and your family. Life is crazy. Eating healthy doesn't have to be!
Our smoothie packs contain only real ingredients, they have no artificial sweeteners, and require no ice, yogurt or juice.
The process is simple: All you need is a blender, 1 cup of liquid (suggestions given!) and a smoothie pack. No chopping, dicing, peeling, measuring or scooping required! No costly mistakes from a misleading recipe or unnecessary food waste. Turn on the blender, and have a healthy, delicious meal in minutes!
^ = Made in Michigan * = Organic
We created Revolution Farms to be clean from the start and to feed our community with fresher, more nutritious salad greens all year long.
We carefully tend to every non-GMO certified leaf, protecting them from pests and harsh weather, and ensuring they are crisp, rich in nutrients, and fresh for weeks.
Rustic Bake really began making banana bread with my Grandma Helen in her kitchen. It has since taken on a mind of it’s own and turned into baking with a simple aesthetic and beautiful flavors.
ABOUT SEPTEMBER FARM YOGURT
WHOLE MILK YOGURT
At September Farm we make our own all-natural yogurt with locally produced, quality Grade A milk. We have crafted a whole milk yogurt that is both delicious and nutritious! Because it is rich in protein and lightly sweetened with natural cane sugar, our yogurt is a healthy treat that you and your family can indulge in every day.
Pick up a cup, grab a spoon, and enjoy perfection in every bite! Try each delicious flavor—plain, blueberry, honey lemon, peach, raspberry, strawberry, and vanilla. All fruit flavoring is made fresh right here on our farm!
Our fruit-flavored yogurt is made using real fruit cooked in our own homemade filling.
Our fruit-flavored yogurt is made using real fruit cooked in our own homemade filling.
Fresh yogurt starts with fresh milk. Our milk comes straight from the dairy farm to the yogurt vat. It doesn’t get fresher than that!
Our seafood spreads are made in house with freshest ingredients. Whether you need a spread for an appetizer or a delicious afternoon snack, Superior has all your favorite gourmet spreads.
Here at TC Elderberry, we want you to feel like you are getting the best "homemade" elderberry syrup you have ever had. We want to give you the excellent customer service that you deserve while also manufacturing our products with safety in mind. We work hard to be compliant with FDA regulations. We truly hope to excel in all areas of our very small business. It is our mission to spread health, hope and love - one bottle at a time.
The Dirt Road Farm was born out of my deep love for hard work, mother earth, family, and a desire to give back to the community I came.
12 years ago I embarked on a personal learning journey about local foods and small scale regenerative agriculture. My vision for the farm has transformed since its germination in my brain, I have plans and ideas for years ahead!
We’ve chosen to focus on annual crops and floral offerings out of the gate because it will help build the options for other products on the farm. Eventually I will include culinary mushrooms, berry crops, and other perennial food crops like asparagus in the farms offerings. We seek to be as diversified as possible in the northern growing season.
A large part of this vision for me is a community, I have grown passionate about teaching young people about healthy food, and would love to spearhead a program in our community that can involve youth and adults interested in learning and growing chemical-free food together.
Reasons I pick the varieties of seeds I do, (in order of importance)
#1 “Days to maturity” this is of significant importance because of how far north we live. Anything over 120 days will be tough here without season extending structures.
#2) Disease resistance- can be very important for specific vulnerable crops ie; cucurbits & powdery mildew.
#3 Heirloom/open pollinated VS. Hybrid- this is mostly important or seed saving reasons. Many heirloom varieties are unique and have interesting stories of cultivation or resurgence in popularity which is just icing on their coolness cake! Hybrids are typically varieties that have been bred through natural plant science to emphasize favorable characteristics of reliable varieties.
#4 Sometimes, just really love a cool plant name!
Low pasteurized, non homogenized cream top milk from the Farmers Dairy. Working with local small Amish and Mennonite dairy farms together they bring you The Farmers Creamery. What does this mean for you?
No Added Hormones
Our milk contains no added hormones and comes from cows that are all vegetarian fed with non-GMO feed. The result of these processes means customers get the freshest and most natural milk that can be sold in a store. It is exactly what natural food consumers and those looking for healthy food choices for their families are hoping to find.
Low pasteurized : We process the milk at the lowest temperature possible, allowing us to deliver our products in their most natural state.
Non Homogenized : We believe that milk should be processed as little as possible, and consumed in the most natural state possible. Homogenization, which is not necessary for any food safety reason, destroys the sweet, creamy taste of fresh milk and alters its molecular structure.
What you get is healthy dairy, and helping your local dairymen families.
For four generations, the Foley family has consistently set the industry standard for the freshest, most flavorful seafood available. Foley Fish is sustainably sourced, meticulously processed, and handled with care from dock to plate. As the nation’s most discriminating chefs will tell you – if you love fish, you’ll love Foley.
From raising pigs to starting a trucking company, Duane “Wick” Wickersham was always a hard working entrepreneur. On September 2, 1944, Wick was making a delivery to a local factory in Winchester, IN, and upon arrival noticed a commotion; an employee had spent his lunch hour at the pub and returned intoxicated. In his impaired state the employee caused an accident that shut down production. Wick overheard the plant managers complaining about how often their employees were getting intoxicated during their lunch break, and Wick suggested that they open a café inside the facility so employees would stay for lunch. A week later, the owners of the factory called Wick and asked if he would like to open that cantina. After a successful first year, he sold the cantina to the factory and started The Rainbow Restaurant in downtown Winchester.
Using many of his Grandmother’s recipes, Wick was successful with his new restaurant. The pies were such a hit (especially Sugar Cream Pie) that he started delivering them out of a 1934 Buick Sedan. Wick reached his goal of producing and selling 300 pies per day after just 4 years. Through hard work and word of mouth, the demand for Wick’s pies outgrew his capacity, and he needed to scale his production. In 1961, Wick purchased a building just East of downtown Winchester and built his new production line which featured a nitrogen freezing process that allowed for the shipment of frozen pies. We still reside at 217 SE Greenville Ave in Winchester, where we now make 10,000 pies and over 30,000 pie shells in an 8-hour shift.
Like many family businesses, Wick employed his own children to help grow the company. Wick’s daughter, Paulette was hired in 1983 to work in production and retire as HR manager in 2006. Her son, Rob Kelly, has been with us since 1990 and is now our plant manager. In 1985, Mike Wickersham joined his father at Wick’s Pies and became our new company president. Mike’s son, Dylan, was brought on in 2014 for sales, social media and marketing. In 1990, Marsha Wickersham, Wick’s Daughter, joined Wick’s Pies to head up sales. Together, the family has grown Wick’s Pies by staying true to Wick’s values of making the highest quality product while providing great customer service. Today we employ more than 70 people who are part of the Wick’s Pies family.
We are a family-owned and operated business located in Augusta, GA. We are committed to adorning, drizzling, marinating, and dressing your food in simply the best sauces to be found.
But our commitment doesn't end there.
We began our company with the dream of sharing in the future of a unique group of people whom we love dearly. Seven years ago, we were introduced to this world when our third son Wade was born with Down syndrome. As we have grown and learned, we have become profoundly grateful for this, our journey. We believe, therefore, that the greatest dream our business can fulfill will be in providing work for our son and for others like him, who also dream of a future with a job, an income, and an employer who cares.
It is with gratitude and joy that we welcome the pleasure of your presence on our shared journey--a journey where we will learn to recognize both the common thread of our similarities and the contrasting beauty of our differences. Please go forward with us to build a world where together we will taste the exquisite, savor the moments, and linger in the simplicity.