Meet-The-Farmer and Meet Your Producer - Erin Meyer

Good Earth Food Alliance

 1st Annual

Meet-The-Farmer Gathering

About this unique opportunity to become more connected with the food you eat, the seasons, the land and the farmer who is growing your food.

We would like to invite everyone interested to our

 Season in Review

&

CSA Preview 2010

Erin Meyer of Basil’s Harvest, gourmet stuff, in Elmwood, IL assists with Public Relations for GEFA.  A registered dietitian and chef, Erin has followed her passion for organic and local food by creating specialty products that add that little extra to your meal or snack.  She grows a great deal of the herbs and vegetables in many of her creations; when she runs short she utilizes the network of farmers in the area to source as many ingredients as possible.

1.  How did you choose the name Basil's Harvest? Basil’s was the name of my black lab, and a huge part of the family for 14 years.  He was our first “child”so to speak.  Family and tradition is a big part of how I grew up 

2.  Where is your business located?  Basil’s Harvest is located in Elmwood, Il., a town of 1400 people.  We believe in small batch, small town production. 

3.  How long has Basil's Harvest been in business?  It started as a hobby in 2001 with the production of Herbal infused vinegar.  From there, our focus was on the family traditions; like Nona’s Rub and Opa’s Sauerkraut.

4.  What products do you make?   Basil’s Harvest has a variety of products that meet our high standards.  Whole wheat and white Pasta, sauerkraut, Nona’s Rub, herbal infused vinegar, vinaigrettes, rhubarb chutney, focaccia bread, soups, and other seasonal specialties are part of our product lines.

5.  Do you have a signature product?  Our  brass cut Campanelle pasta is quickly becoming a part of the main stream, but  our regular customers all have their favorites. 

6.  Do you use natural ingredients in your products?  If so, where do the ingredients come from?  Basil’s Harvest philosophy is to know where our food comes from.  I source  ingredients from GEFA producers, who farm using organic methods; I also work with other local farmers, an organic distributor and utilize the UNFI food coop that I am a member of.

7.  What do you enjoy most about running Basil's Harvest?  I enjoy sharing my passion of great tasting food and memorable traditions with people and listening to their stories. 

8.  What do you find most challenging about your work?  I have a great staff, Mark, my husband, Emily, oldest daughter, Maggie, youngest daughter and Kelly, executive chef that works hard to help make Basil’s Harvest a success.  I find the most challenging part of my work is developing a product mix that will provide a sustainable future. 

9.  What is your philosophy/perspective on farming, agriculture, and sustainability?   I believe it is very important knowing where our food is coming from and who is growing it.  I work with a group of 9 farmers from GEFA and network with other farmer’s in the area to resource ingredients.  I am also a Peoria County Extension Board Member and a member of the IDEA committee where we work with people who want to become agriculture or value added entrepreneurs.    I would like to continue to grow my network of farmers to create a community of slow food producers.

10.  Is there anything else you'd like the Good Earth Food Alliance CSA members to know about Basil's Harvest?   I would like to Thank the CSA members of the Good Earth Food Alliance for their support and encouragement of Basil’s Harvest.