12,000 heads of garlic is just the beginning...
We have grown over 45 different fruits and vegetables and in some cases have dozens of varieties of some items. While we take advantage of the plant vigor and production quality of particular hybrid vegetable varieties, we also seek to preserve the genetic diversity and often exquisite flavor of certain heirloom varieties. We work to bring out the best taste of our produce by beginning with healthy, biologically alive soil and growing the varieties that are best adapted to our climate, seasons and soil.
With the addition of permanent greenhouses and a movable and plenty of storage crops, we can extend the seasons for local food to nearly year-round.
A little farm tour and philosophy can be seen on the first episode of Wisconsin Foodie, an “independent television series dedicated to discovering the stories behind the food we eat.”
With the addition of permanent greenhouses and a movable and plenty of storage crops, we can extend the seasons for local food to nearly year-round.
A little farm tour and philosophy can be seen on the first episode of Wisconsin Foodie, an “independent television series dedicated to discovering the stories behind the food we eat.”
