Business & Economy

Holt Farmers' Market seeing record sales this year

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By Carrie Lynch
Holt Journal staff reporter

The Holt Farmers’ Market has extended its hours and is now open every Saturday all year round due to increasing sales from vendors. Marcy Bishop Kates, executive director and cofounder of Holt Community Connect — a nonprofit organization to help the community thrive — said that market sales have broke a record of over $5,000 this past year. The market is located at 2150 Cedar Street, which is the former fire department building. Market Manager Chuck Grinnell says the increase in sales is due to the growing amount of customers as well as vendors. “Our customer base has grown such that it can support a year round market, we have vendors that rely on year round sales income, and making the best use of an indoor facility, ” says Grinnell.

Business & Economy

Swallowtail Farm open through winter

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By Cameron Dunlap
The Mason Times

With the hot summer days behind us, Swallowtail Farm of Mason isn’t going to let the upcoming cold weather put a damper on its business. After becoming certified through the Michigan Department of Agriculture to begin production of preserves for distribution last year, Swallowtail decided to add a large hoop house to extend its growing seasons. Swallowtail, known for its U-pick raspberries plans on having a selection of salad greens including lettuce, spinach, pepper, Asian greens, baby kale, cucumbers, beets, pumpkins, butternut squash and even eggs for the winter. All vegetables are free of synthetic chemicals

Pumpkins come in various sizes for all carving, decorating and eating needs, with prices ranging between $2 and $5. Butternut squash is 50 cents a pound.

Education

'Food hubs' spur local produce sales

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By WEI YU
Capital News Service
LANSING – Detroit schoolchildren are eating more fresh Michigan-grown vegetables and fruit. Betti Wiggins, director of operations for food service at the Detroit Public Schools, said she started working with a local food hub about two years ago. Now the school system serves meals to about 45,000 students a day, and they include at least half a cup of fresh fruit and half a cup of vegetables, she said. “Because I have 130 schools, it’s about supply chain management, and that’s how I started to work with Detroit’s Eastern Market,” said Wiggins. “Our school and the Eastern Market have developed a crop plan – planned production by local farmers.