ABOUT USLittle Parsley Farm is located on Little Lake Road, just seven miles south of downtown Marquette, Michigan, near Beaver Grove. We are a market farm, sustainably growing produce for you and our community. We offer an 17-week CSA (community supported agriculture) farm share program that customers can subscribe to for a weekly selection of our vegetables, complete with tips for storing, cleaning, as well as recipes for that week’s offering. We also sell our produce at the farmers markets in Marquette and Negaunee, and we offer wholesale produce to the Marquette Food Co-op, the Lakeshore Depot, local restaurants, and institutions. Orders can be placed through UPFE, or by contacting the farm directly.
Grown using sustainable and organic methods, our produce is non-GMO and grown without chemical fertilizers or pesticides. We source our seeds from companies who have signed the Safe Seed Pledge, and when possible we like to use heirloom varieties so that you can be confident that you are eating -- and are feeding your family -- healthy, wholesome produce while helping to maintain biodiversity. Since it's grown locally, you can feel satisfied knowing you are supporting your local small farmer and your local community. |
|
Our Story
The Story of Little Parsley Farm
In August of 2016, we (Tensi and Keefe) purchased a house on 10 acres. The location was perfectly situated to fulfill our dream of producing local and sustainably grown food for ourselves and the community. As second stewards of this property, we proudly work the land now called Little Parsley Farm.
After the previously-farmed land endured several fallow years, we are now excited to bring the farm, and its historic home, back to life. The 9-month home renovation was a challenge as we worked to obtain proper permits, painted the aluminum siding, tore out old beaverboard walls and ceilings, removed fiberglass insulation (29 contractor bags packed full), pulled 42 pounds of nails from studs and joists (yes, we collected them, we weighed them, and sold them for scrap!), ripped up carpet and linoleum, and opened walls for better flow and light. And before we were able to address those items, we needed to empty the house, which was completely full of clothes hanging in closets, beds that were still made, glasses, dishes, trinkets on the shelves, food in the cupboards, tables, chairs, linens, curtains, appliances, and more. Some of it was salvageable and was donated to St. Vincent’s, the rest filled a 30 yard roll-off dumpster. It was THEN we began the demolition.
Nine months and a passing final inspection later, our beautifully renovated 1942 farmhouse was finally up to modern codes and standards. As soon as the house was completed in June 2017, we turned our full attention to the land. After we pruned the 18 heirloom apple trees on the property, we started mowing, tilling, and raking the garden plot; mixing in compost, tilling and forming the beds; seeding, and watering the rows. We continue to tend the fields as we watch our bounty grow.
We’re proud to offer our friends, family, neighbors, and the community delicious, healthy, and sustainably grown produce and flowers. We are so grateful for all your support!
After the previously-farmed land endured several fallow years, we are now excited to bring the farm, and its historic home, back to life. The 9-month home renovation was a challenge as we worked to obtain proper permits, painted the aluminum siding, tore out old beaverboard walls and ceilings, removed fiberglass insulation (29 contractor bags packed full), pulled 42 pounds of nails from studs and joists (yes, we collected them, we weighed them, and sold them for scrap!), ripped up carpet and linoleum, and opened walls for better flow and light. And before we were able to address those items, we needed to empty the house, which was completely full of clothes hanging in closets, beds that were still made, glasses, dishes, trinkets on the shelves, food in the cupboards, tables, chairs, linens, curtains, appliances, and more. Some of it was salvageable and was donated to St. Vincent’s, the rest filled a 30 yard roll-off dumpster. It was THEN we began the demolition.
Nine months and a passing final inspection later, our beautifully renovated 1942 farmhouse was finally up to modern codes and standards. As soon as the house was completed in June 2017, we turned our full attention to the land. After we pruned the 18 heirloom apple trees on the property, we started mowing, tilling, and raking the garden plot; mixing in compost, tilling and forming the beds; seeding, and watering the rows. We continue to tend the fields as we watch our bounty grow.
We’re proud to offer our friends, family, neighbors, and the community delicious, healthy, and sustainably grown produce and flowers. We are so grateful for all your support!
About the Farmers
Keefe grew up on a small hobby vegetable and beef farm in New Hampshire and is a graduate of NMU with a conservation and biology degree. He has extensive experience cooking in Marquette, Detroit, and East Coast restaurants. Farming was a natural progression from food service while also seeking quality of life, physical freedom, and the healthy lifestyle that farming provides. Keefe does most of the production planning and rigorous day-to-day farm labor, and assists with rinsing, packing, and sales.
Tensi is a native of Marquette and graduated from NMU with a degree in electronics technology. After almost 20 years of telecommuting, she now serves as the sales-side of the farming operation. Along with marketing and sales, she manages the Marquette Farmers Market and Negaunee Farmers Market booths, and also packs, rinses, and processes produce in addition to helping with harvesting and other field work.
When they aren't farming, Keefe and Tensi enjoy cooking and baking. Keefe enjoys mountain biking and skiing. Tensi enjoys rowing, volunteering as a coach for the local community rowing club, and skiing.
Keefe grew up on a small hobby vegetable and beef farm in New Hampshire and is a graduate of NMU with a conservation and biology degree. He has extensive experience cooking in Marquette, Detroit, and East Coast restaurants. Farming was a natural progression from food service while also seeking quality of life, physical freedom, and the healthy lifestyle that farming provides. Keefe does most of the production planning and rigorous day-to-day farm labor, and assists with rinsing, packing, and sales.
Tensi is a native of Marquette and graduated from NMU with a degree in electronics technology. After almost 20 years of telecommuting, she now serves as the sales-side of the farming operation. Along with marketing and sales, she manages the Marquette Farmers Market and Negaunee Farmers Market booths, and also packs, rinses, and processes produce in addition to helping with harvesting and other field work.
When they aren't farming, Keefe and Tensi enjoy cooking and baking. Keefe enjoys mountain biking and skiing. Tensi enjoys rowing, volunteering as a coach for the local community rowing club, and skiing.