..and welcome from The Local Growers.
Here you will find the stories about those individuals who grow food and make products locally.
These are some of the people I’ve met while looking for good foods - locally grown foods.
I know their journey. It’s one I experienced growing up on our family farm in West Central Minnesota. That farm was diversified. In other words, we raised several things - crops, hogs, dairy and chickens.
Our meals featured the garden produce my mom harvested, canned and froze and the meat, eggs and dairy products we raised.
It was wholesome food!
While I don’t live on that farm anymore, I am always on the search for locally grown foods. I invite you to join me in this great journey.
Let’s go!
Sarah Thacker is a self-taught bread baker who started making sourdough during stay-at-home orders during the height of COVID-19. She made her first loaf a year ago and once she started, she couldn’t stop. She started her cottage food industry business Pass the Bread last October and takes orders via her Pass the Bread Facebook page and on Instagram.
Emily McCune operates a cottage food business, Sugar High Bakery and Confections. She also makes infused edibles. Her focus is on local. She sources local flours, sweeteners and goods for her baking.
Meet the cook! Leon cooked a meal of Local Growers vegetables and meats and what a meal it was!
Need a gift idea? Local growers offer many gift giving options. Check it out.
OUCH! A fall resulted in sprained fingers, an arthritis flare and bruised lip! The result was time away from the computer (I didn’t want to, but I couldn’t keyboard with the bum finger), but it couldn’t stop my sister and I from our weekly farmers market haul!
Alise Sjostrom is the redhead behind Redhead Creamery cheese. Partnering with her husband, Lucas, and her parents, Jerry and Linda, she makes cheese on the family dairy farm near Brooten, MN. Jerry and Linda milk 200 cows with a portion of the milk produced going direct to the nearby cheese plant where Alise, joined by Linda, makes cheese two to three times a week. Brie, munster, cheese curds and variety of cheddars are produced at the farm. It’s the realization of an idea Alise had when she was just 16.
