Starting Fresh
Sitting here, after the who knows how long thinking, about a month of putting together the website, and the countless hours brainstorming and product testing, this blog feels like the last hurdle we need to clear to wrap everything up in a nice bow. But lets be clear, this is not the ending, nigh, this is the fresh start we have been working towards, even before we knew it.
As the summer rolls on and the fresh fruits with it, we’ve been thinking more on what we will bring with us when we return home. Not only do the berries brought to market remind us of the patches that can be found within the Keweenaw, but everything from the milkweed to the sorrel drives our passion to share the foraged goods that grow within the community. Sometime, even the smallest and most disregarded “weed” like a dandelion can be processed and turned into a delectable jelly fit for any scone. It’s simple epiphanies like this which led us in the direction we chose, and we only hope to share that curiosity with you.
With that being said, that is why we want to return to the Keweenaw this November. There is a natural abundance that supported the community and culture. The preservation of that knowledge, and making delicious food with it, is what we plan to do.
As it is the end of August, we currently sit 10 months out from the start of summer 2025 farmers market season. This blog, and our social medias (@injulesplace across them all) will serve as the platforms documenting the steps we take to make Jules Place a reality. We want to also offer opportunities for private dining, custom cakes, and learning culinary skills. Some of the things we are most looking forward to bringing to the table are the delicacies we remember growing up, but have had a hard time finding in recent years, one notable example being the Povitica.
All in all, we are most excited to be returning to the UP after being away too long, we’re sure the north will welcome us with a notable winter. It will be Jules first…
Alex, Cate & Jules
