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.


Plant to Table: Cilantro & Coriander - What's in a Name?


 Cilantro and Coriander are one in the same plant, though different times of the year and phases in it's life-cycle render different namesakes. Catch it in early summer or early on it's plant development and the lacy leaves prefer the cilantro namesake. Should your 'cilantro' bolt or you forgot where you planted it (both scenarios have occurred in our gardens), let the seeds size up and harvest as 'Coriander'. We enjoy drying or toasting the seeds and grinding in a spice grinder or using a mortar and pestel.

Despite its notoriety as a quintessential herb for Mexican and South American cooking (the home of guacamole after all), cilantro actually calls SW Asia and Mediterranean it's birth turf. An old world herb (showing up in both Neolithic and Early Bronze Age cuisine circa 9600 – 3500 BC), cilantro is steeped in controversy most notably in taste. It appears you are either genetically prone to loving cilantro (which makes Rob and his famous salsa sing) or you find it's taste likening to sweaty feet. Oddly, the herb was used and known widely to help mask the smell of strong meats and other pungent aromas, perhaps due to the anti-bacterial properties and essential oils found in cilantro leaves.

Cilantro & Green Garlic Pesto

6 – 8 green garlic (can also use garlic scapes, which should show up in next week's share)

1 bunch of cilantro, coarsely chopped (leaves, and stems)

½ C pumpkin or sunflower seeds (can also substitute walnuts)

½ tsp salt

1/3 C oil (sunflower or olive oil)

Chop/crush herbs in a blender, food processor, or mortar and pestle. Add the nuts and oil. Puree or grind until smooth to desired consistency. Taste and adjust seasonings as desire. Serve over pasta, orzo, crackers, or spread onto your sandwich.

If you are one of the genetic few who find the taste of cilantro repulsive, you can substitute any number of herbs and nuts for a pesto base.

Look for cilantro to show up in successive shares throughout the season, peaking in August – just in time for salsa season.

Have a favorite way to use cilantro? Please contact us and we will share your tips and recipes with farm friends and CSA members.