James Beard-winning Chef Alex’s garden began in 2004 as a way for Chef Alex Young to spend more time with his family while creating really good and full-flavored food. The garden is now a farm – Cornman Farms, which grows over 50 varieties of more than 9 types of vegetables, including heirloom tomatoes, beans, squash and potatoes. The most recent additions to the farm are almost-lost heirloom varieties of corn, and a selection of livestock, old breeds of hogs and cattle raised according to sustainable practices.
Growing Flavorful Foods!
Because Cornman Farms has a passion for full-flavor, taste plays a big part in what plants are chosen to grow. Varieties are chosen for their complexity of flavor and their ability to grow in Michigan’s climate. Methods for nurturing plants from germination through the harvest are chosen to benefit each plant type. While not certified organic, Cornman Farms uses methods that embrace the concept of organic beginning with composted food from Zingerman’s Roadhouse and continuing with natural soil amendments.
During the harvest season from late-May through mid-October, produce makes its way to Zingerman’s Roadhouse plates via the Roadhouse menu just hours after vegetables are picked. Tomatoes, sauerkraut, root vegetables, winter squash and winter dug carrots are just a few. Cornman Farms’ harvest is preserved so that Michigan’s own local vegetables can be served throughout the winter.
You can enjoy Cornman Farms fresh vegetables at:
- Zingerman’s Roadhouse
- Zingerman’s Bakehouse lunch soups, salads and sandwiches
- Zingerman’s Creamery
