Dirt Farming 101
We have always believed that you get out of your food what you put into it. Growing quality produce is about more than planting seeds in the dirt; it entails careful management of the nutrients in soil, and creating a self-sustaining ecosystem which utilizes all the elements that nature intended. Frequently rotating pastures, allowing livestock to graze on the plants best suited to them, and recycling appropriate nutrients back into the soil along with the use of compost and re-mineralization allows us to provide the best possible growing environment for both pastures and vegetables.
We have spent the last several years experimenting with a diverse array of vegetables, and many varieties of each: salad greens, tomatoes, peppers, peas, beans, potatoes, garlic, squash, carrots, broccoli & cauliflower. We've been having such a wonderful response from our root crops that we have tried focusing our efforts in that direction. Currently we are producing about 12 varieties of potatoes, onions and garlic.
Currently available at Farmers' Market - Once a month until April (when the outdoor market begins) we will be downtown at the Dane County Winter Farmers' Market located at the Senior Center, Mifflin Street. LOOK FOR OUR FARM SIGN AND BANNER AND INTRODUCE YOURSELF!!:
- Beef and Pork -- ALL OF OUR SAUSAGES HAVE NO MSG OR NITRITES!! ALL FRESH, NON-IRRADIATED SPICES
- Potatoes are sold out until 2008 - White Superior, Yukon Golds, German Butterballs, Red Norlands, Blues and many more!!!
- German White garlic - great for everything - roasted, sauteed, and raw -easier to peel because the cloves are so large!! .
- Start planning your chicken needs for Spring 2008 - Golden Rangers - excellent flavor and texture!! Ready May 2008
Thanks to all who support us at the farmer's markets - West Side Community Market (Hillfarms),the Dane County Farmers' Market on the Square and the Monona Sunday Market. We certainly appreciate all of the encouraging words and the awesome recipes that we get!!
Garlic curing in the barn
A note to Chefs and Foragers...
Although we have only begun to dabble with providing fine local restaurants with weekly meat for their menus, we have had a wonderful time of it so far and hope to expand this practice through the coming year. If you are interested in hearing more about all our & meat cuts and availability, please let us know! We would love the opportunity to work you.
