Farm Blog

Thank you again for braving the blizzard to celebrate, connect with great food, and 'planting an orchard'! Just imagine all those future cherry trees (don't forget to squat:-).
I am so uplifted from all the good vibes, intentions, laughter and seeds shared and planted.

We were able to raise $850.00 in funds! This will go a long way, thank you! Additionally, with all the seeds donated today and from what I've gleaned from others, The women growers in the Sine-Saloum region will be able to plant out a couple hundred row feet/farm. In the past we've planted shared 'demonstration beds' ie since many of the farmers share space/land to grow on we've constructed seeds beds to trial different varieties, plant insectory herbs and flowers and share techniques. From there seeds are harvested and shared forward amongst the individual farmers. So in essence your generosity helped plant teaching/learning/eating/

sharing beds of veggie, herb, and flower goodness!

I will honor my commitment and extend the immense gratitude, generosity that was shared during the workshop with the women farmers in the following ways:

Work with NCBA CLUSA Farmer to Farmer Program to transfer funds and mail seeds.
I'll also email and share highlights, photos forward later this week in celebration of our workshop success.

I am tentatively set to travel there Nov/Dec. or January in 2016.

I also finally remembered the name of third grower group, JUBO (means widespread). If you're interested in learning more about how they got started, here's a link to an interview I did as part of my last Farmer to Farmer adventure in Senegal.

I Will keep you in the loop as the project evolves and thanks again for sharing your generous spirit!

For the chocolate lovers:
Becky Otte, who made the amazing truffles, has more of her chocolate goodness to share and is selling some of her creations just in time for Valentines. if you're interested send her an email:

Also Here is a link to Roots Chocolate website.

For the Fruit Lovers:

I've enclosed a handout of some of the different fruits we grow at our farm as well as a flyer highlighting this season's events at the farm! We'd love to have you venture out and tour the orchard, come visit us (though not nearly as cool as the orchard poses we did during the workshop).

Thank you again for helping me transition from being a butterfly weed seed (ie wind pollinated, not knowing where or how my intentions, projects might stick) to more of an oak or cashew seeds - wherein I can deepen my awareness, provide support in the same place(s) in Senegal for the growers and in my backyard in Wisconsin:-). Here's to planting the seeds of the as yet to be imagined on and off the yoga mat! Wishing you all much abundance.

Happy Mid-winter!

Yours in hardy kiwi,

PS If you are into exploring the planting side as well as enjoying more local fruit creations, we'll be hosting a Local Fruit Tasting May 16, details on our website.


Calm and Chaos Amidst the Asparagus Soup

Even though Beltane (mid-point between spring/summer) has come and gone, it's that time in the season where spring culminates before an exhale into summer (think honeybee swarm riding a rip tide at a painted turtle's pace). The result is a melting pot of planting, harvesting, weeding, fertilizing with compost teas – enough to make your farmers' head spin. Sometimes it's best just to breathe into the chaos wherein you find calm in the rhythm of turning soil, thinning carrots, planting squash, and harvesting spinach—knowing that the late June pause is just over the horizon before the next peak into summer.

And speaking of harvests, we hope you find calm in your kitchens and salads bowls as you enjoy this week's CSA share as follows:


Radishes – French Breakfast var.

Green Garlic







Dill teaser

Mixed greens – mesculin mix?

*see recipe below for asparagus soup

On the horizon – mixed salad greens, parsley, dill, possibly cilantro and savory alongside more radishes, green garlic and rhubarb and keep your fingers crossed for another round of asparagus

And a few events on the horizon that you are welcome to join us for including:

Farm party/open house this coming Saturday June 7, 4:00 pm - ? Bring a dish to share, hula hoops, any musical instruments for a jam session around a bonfire. You're also welcome to camp out at the farm.

Currant Events, July 12, 10 am – 2 pm; highlights include orchard tour, fruit tastings, pie contest, jam session/music making, great food and conversation...(we stuck an invitation in your CSA share bags for details). Suggested contribution $25. Please RSVP by July 8. (link to sign-up form)

Meanwhile, enjoy this week's spring delights from the farm and give us a buzz if you have any questions, recipe ideas or are feeling lost at sea in terms of what to do with all those herbs.

With appreciation


Asparagus Soup

from the kitchen of Farmer Erin with inspiration from her mother, Diane Mikonowicz

2 – 3 C chopped asparagus

½ C chopped onion

¼ C chopped green garlic

Chopped lovage and chives (add as much or as little as you desire)

4 – 6 C water (enough to cover over veg and herbs)

4 TBSP butter

¾ C milk (can also sub plain yogurt or cream)

salt, pepper to taste

Chop asparagus, onion, green garlic and herbs and place in soup pot. Cover with water and bring to boil. Reduce heat and simmer for 10 – 15 minutes. Puree in a blender. Meanwhile, melt butter and transfer pureed soup creation back into soup pot with butter. Add milk simmer for ~ 5 minutes. Serve hot, salt & pepper to taste. You can also double, triple the recipe and freeze extra soup for later.

Have a favorite asparagus recipe to share or a memory of your first time you tasted rhubarb? Let us know and we'll pass along the spring garden goodness.