Packing Shed + RECIPE: Spicy Chickpea & Sweet Potato Salad

The journey to having a building on our farm where we can wash, pack, sort, and store our vegetables is nearly over. Can you believe it? After a season of dreaming (2016), a season when we truly thought we would be building only to discover that the site location the whole family had settled on…

Winter Freeze + RECIPE: Spicy Brussels Sprouts with Peanuts & Apples

My little home in Southern Wisconsin (and much of the Great Lakes basin) is experiencing a crazy arctic blast of beyond sub-zero temperatures right now. The temps are to stay below zero for the next 48 hours peaking tomorrow evening at a chilling -30 degrees. That’s before windchill.  As a farmer, I am of course thinking…

Inspiration + RECIPE: Mason Jar Caprese

The tomatoes are reaching the end my friends. It’s be a light year for tomatoes thanks to the 22 inches of August rain that fell in Southern Wisconsin, but that doesn’t mean we didn’t love every second of the six weeks we’ve had those red, orange, green, yellow, pink and purple beauties. It never really…

Go Mode + RECIPE: Spring Harvest Grain Salad

I always do this.  I always think that May is our busiest month and I burn my candle at both ends all month long and then when June hits, I’m (not) surprisingly very tired. I tell myself it’s June and I can let off the gas a bit so I make time to rest and…

May + RECIPE: Ramp Green Goddess Dressing

Can we talk about where May went? Because the hell if I know. All of a sudden I looked up from the fields and not only was one of my favorite months coming to a close, but our CSA is almost ready to begin, our list of crops to transplant is tremendous, and the temperatures…

Farm Updates + RECIPE: Beet Citrus Salad

Hello friends! I am so happy to be back with you all after nearly two weeks of exploring the (very wet and very muddy) beauty of the Pacific Northwest. It was fabulous. I hope you followed along on IG so you too can see the all the magic and wonder that exists in this world….

Goodbyes + RECIPE: Roasted Broccoli with Tahini Maple Mustard Sauce

Two days ago we said good bye to our employees on the most lovely late fall day. The breeze was gentle (but brisk), the sun was shining, and the team hadn’t been together in full for over three weeks (and hadn’t worked together without worker shares since the spring). It was the perfect way to…