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: Herbs through the ages

A vinette to inspire a vinegrette for Savory:
"Keep it dry by you all the year, if you love yourself and your ease, and it is a hundred pounds to a penny if you do not." - Nicolas Culpeper, Culpeper's Complete Herbal 1652

Nostalgia Seems to have overtaken our herbal Instincts, with many of the herbs in your CSA shares from mid-July - August reminiscent of the Medieval Garden Enjoy a bit of herbal renaissance in your next stir fry, rice bowl or barbecued cornish hen and pay homage to your ancestors in carrying on such culinary traditions including:

Marjoram – This oregano look-alike in my opinion doesn't get the recognition it deserves in the kitchen. It's easy to grow, wonderfully aromatic, and makes me blush when I eat it fresh. In Medieval times it was a staple in every garden, it's poignant yet sweet aroma bringing out the flavor of anything it encounters whether 'Pegions Stewed' or 'Eeles in Bruet', or your modern day mac n cheese.

Dill – feathery green leaves, great pickling spice and spruces up even the most mundane salad. Pairs well with mustards, or add with breads. Fantastic on potatos and eggs.

Basil – Basil's bounty and signature addition to Italian cooking was also used as a strewing herb and added to sweet waters. A pot of basil was noted to keep off flies (Garland). Flies aside, we recommend enjoying basil with a slice of mozzerella and a fresh tomato, steep 2 C of leaves in ¾ C of sugar and 4 C of water for a simple syrup. Serve it up with your next round of lemonade or gin and tonics.

Sage – hardy versatile perennial, most notable for its ability to transform any poultry dish, and clear the air (whether its of dirty sock smell in your closet, or conjuring up its medieval use as an amulet).

Parsley – Instrumental to tabouli, a great after dinner breath freshener from too much garlic/basil pesto and often used to treat weak stomachs.

Mint – Known in medieval times to treat dog bites and hiccups, and remove scars if mixed with rose oil, mint is also a well celebrated digestive aid and cooling addition to salads and cocktails to get us through those dog days of summer.

Thyme – thyme's history goes back further, (some say to the beginning of 'thyme' itself). Loved by the Greeks and Romans, who praised the honey made from its flowers and used the oil as an anti-septic/after bath rub – Medieval people followed suit, whether for use as medicine or to season the 'barons' of beef.

Other herbs you'll encounter in your mid-summer CSA shares include – summer/winter savory, cilantro, and rosemary.