Here at Reserve, our fresh, seasonal menu would not be possible without our local farm partners. Last month, we took a staff day to visit Visser Farms, Polk Street Gardens, and Hehlden Farm.  We spent the day learning, planting, and connecting face to face with those who bring delicious produce to your plate!

About Visser Farms

Visser Farms cares deeply for their farmland. They are not all about yield, but about the quality and vitality of what they bring to your plate. They know that the nutrition in your produce comes from their soil and they work hard to care for this resource. According to the Soil Science of America, “Soils sustain life.” At the most basic level, soil supports and nourishes the plants we eat. 

Healthy soil makes for clean, safe water. Soil is a non-renewable resource and taking care of it is essential for our future! Soil organisms are the source of many important medicines used to treat many diseases and healthy soil supports a diverse population of micro-organisms.

Visser conducts extensive soil testing to properly maintain essential nutrients and soil structure. They use natural fertilizers from spoiled produce and livestock whenever possible. They plant cover crops like rye and sorghum to prevent soil erosion and replenish nutrients when plowed under. Their crops are regularly rotated, ensuring the soil is not stressed or stripped of nutrients. Water is pumped from a pond on site and they keep the ditches clear to ensure proper drainage. They pick the produce at the height of ripeness, wash it, and pack it in coolers. Visser’s goal each year is to leave the land better than when they started. They have a farm of 20 acres of muck land in Jenison, where the original farm was established, and over 250 acres in Zeeland.

About Polk Street Gardens

Our relationship with Polk Street Gardens started in my favorite way. Steve came knocking on our door with his arms full of tomatoes for us to try. When a farmer is so proud of their work that they come directly to a chef wanting to see it showcased on a menu, it truly gives me the fizz. It’s why I love working in a restaurant committed to local food.

Steve’s tomatoes are unrivaled in flavor, still warm from the sun when he delivers. The amount of variety he brings us is equal only to the pride he has for them. We’ve done tomato tastings with our staff, and have made many a convert from those who claimed to not like the fruiting veggie. Steve was able to draw a lot of parallels with the differences in flavors to that of the wine world with our team. He’s a treasure! 

We are honored to work with such a knowledgeable and focused human, and are so excited to share his labors with our community. If you see tomatoes on your plate, it’s very likely they came from our friend Steve at Polk Street Gardens.

About Hehlden Farm

Jacob Hehl was born in Prussia, Germany in 1865. When he was 4, he came to Michigan with his family- his parents and one sister. In September of 1893 he married Katie Zimmer and they bought three forty-acre parcels of land which are still being farmed to this day.

Jacob and Katie raised nine children and milked dairy cows on their farm. Two of their children, bachelor sons Chris and Carl, were the next to farm the land. They milked registered Holstein cows and raised registered Berkshire hogs. At the time, Hehlden Farm was one of the only Grade A dairies in the entire county.

Outside of the farm, Carl worked as a schoolteacher at the South Evergreen School, which is located less than a mile away from the farm and still exists today. Chris was an early Michigan State University agricultural program graduate. In addition to the dairy, the two brothers raised seed clover, watermelon, grapes, and grew pickles that they sold to a local cannery.

In 1962, Chris and Carl’s nephew- Jacob and Katie’s grandson- Douglas Hehl and his wife Beverly bought the farm. He built hog barns in the 1970’s and also raised field corn. Doug also worked as a Pioneer seed corn dealer for over twenty years. Doug and Bev raised their five children on the farm.

In 2000, Doug and Bev’s son Matthew Hehl and his wife Amy purchased the farm from Doug. They continued to farm, raising hogs as well as corn and soybeans and their three children at Hehlden Farm.

Not fully satisfied with commercial hogs, in 2010 Matt transitioned to raising Heritage Breed hogs for their superior meat quality and taste. He also started and rapidly expanded into the poultry business. Today, Matt and Amy also raise pastured chickens and turkeys that have access to fresh grass and open air each day. With an emphasis on animal welfare, taste, and quality- along with a non-GMO diet from grains grown on the farm, the pork and poultry that Hehlden Farm produces is truly a cut above the rest.

In 2016, Matt and Amy permanently preserved Hehlden Farm through Ottawa County’s Farmland Preservation, securing this Michigan Centennial Farm for future generations. To learn more and to support the preservation of farmland, please click here.

In 2018, Matt and Amy are happy to welcome the fifth generation to ensure the future of this family farm and carry on the Hehl tradition!

Next time you visit Reserve, try our delicious farm-to-table dishes and let us know what you think by tagging @reservegr on social media.  View Reserve’s seasonal menu here and make a reservation. Join our mailing list to stay up to date with the latest from Reserve Wine & Food. You can also follow us on Facebook and Instagram for more.