IMG_6729.JPG
12342710_699759513457149_4537887129051416492_n.jpg
DSC_1971.JPG
IMG_6729.JPG

wood fired food from the farm


Find us at farmers markets, breweries and food cooperatives in Chicago and SW Michigan.

SCROLL DOWN

wood fired food from the farm


Find us at farmers markets, breweries and food cooperatives in Chicago and SW Michigan.

 

by live station farm

Live Station Farm is an organic, specialty producer located in SW Michigan with the goal of growing the best tasting, most nutrient-dense food possible.  We apply permaculture techniques and practice bio-diversity by working with native fauna, fenn prairie restoration and bees for pollination.  

Hearth & Market bridges the farm with city, to increase access of exceptional, healthy and good tasting food, produce and products!  

 

 

 
12342710_699759513457149_4537887129051416492_n.jpg

HEARTH


Our wood fired menu is a fusion of several influences including Italian heritage, the Chicago culinary scene and our organic farm in Michigan.  From our wood fired pizza, desserts and bread, to salads and soups, you'll taste the freshness and richness of local, seasonal food.

Our low dome wood fired oven built in the Neapolitan style, is maintained at 1000 degrees to beautifully cook a pizza in 90 seconds.

With the taste of the wood fire and warmth of the hearth, we look to combine the old with the new to make the best tasting food possible! 

HEARTH


Our wood fired menu is a fusion of several influences including Italian heritage, the Chicago culinary scene and our organic farm in Michigan.  From our wood fired pizza, desserts and bread, to salads and soups, you'll taste the freshness and richness of local, seasonal food.

Our low dome wood fired oven built in the Neapolitan style, is maintained at 1000 degrees to beautifully cook a pizza in 90 seconds.

With the taste of the wood fire and warmth of the hearth, we look to combine the old with the new to make the best tasting food possible! 

A SEASONAL MENU

Our menu changes each week based on seasonal availability at our organic farm and other local farms.  You can see a selection of recipes on our sample menu and contact us for today's offerings.

Press


Press


Yes, we think its amazing food too!

In addition to our customers and followers posting on social media and telling us in person that they love our food, we've been lucky enough to get the attention of several food critiques and publications in Chicago and beyond!

Capture.PNG

We're On The Chicago Tribune's Best Pizza List & Best Food List!

By Louisa Chu / Chicago Tribune

'This wood-fired mobile pizzeria’s signature is called a “mushroom pizza.” True: There are porcini, and sometimes shiitake when available, dotting the pie. But that's just the beginning. Husband-and-wife team Steve Zieverink and Wendy Uhlman load up this pizza with ingredients that they farm, forage and make themselves. Toppings change with the seasons; the dream I devoured had  green Galapagos Island tomatoes two ways — whole-roasted and in a tomato-and-onion sauce — caramelized shallots, pecorino cheese, balsamic vinegar, a porcini reduction and truffle oil, imported from Italy and so carefully drizzled that it doesn't overwhelm.'

19905193_1080953882004375_5107535018971274725_n.jpg

Chicago Magazine Featured Us On Their Best Farmers Market/ Food Stand List!

Just noticed we were featured in Chicago Magazine's '2017 Insiders Guide to Farmers Markets' as a favorite prepared food stand! Great stuff on that list to check out!

'The pies from Hearth & Market’s traveling pizza oven , which journeys from southwest Michigan to the Chicago, come with such offbeat toppings as marigolds and blueberries. Bonus: The produce is grown or foraged on the farm of vendors Steve Zieverink and Wendy Uhlman.' —J.R.F.

Capture4.PNG

Zagat Featured Our Pizza In 'The Windy City's Pizza Scene Is Blowing Up'!

'Deep dish pizza may have put Chicago pizzerias on the map, but nowadays, the city has plenty of styles to offer. Billy Lyons visited four pizza purveyors, each offering their own unique style, to see why Chicago's pizza renaissance is attracting culinary artists from around the country.'

They highlight our 'Poor Dirt Farmers' Breakfast Pizza with Organic Pesto, The Smoking Goose Jowl Bacon, Organic Sautéed Rainbow Swiss Chard from Live Station Farm, Provolone, Pecorino Cheese, Wild Bergamot, Seasonal Flowers and a chicken or duck egg from Antiquity Oaks Farm cracked on top! He particularly loved the taste and crispness of our crust - placing it somewhere between Neopolitan and Roman style.  

DSC_1971.JPG

MARKET


At Market we offer fresh organic produce from our farm, as well as products we make like maple syrup, honey, preserves and ferments that were traditionally made on farms to extend the harvest.

 

We also offer the kitchen utensils we make and use on the food truck, which are based on old world designs.  You can take the farm home to your kitchen with crafts like Italian inspired rolling pins, cutting boards, pizza peels, dough bowls and aprons.

MARKET


At Market we offer fresh organic produce from our farm, as well as products we make like maple syrup, honey, preserves and ferments that were traditionally made on farms to extend the harvest.

 

We also offer the kitchen utensils we make and use on the food truck, which are based on old world designs.  You can take the farm home to your kitchen with crafts like Italian inspired rolling pins, cutting boards, pizza peels, dough bowls and aprons.


WHO's who

STEVE ZIEVERINK - Chef, Farmer, Artist                         

WENDY UHLMAN - Designer, Baker, Beekeeper  

CHECK OUT OUR INSTAGRAM