Seeds and centuries of gardening knowledge feed a community at Dream of Wild Health farm.  

Inspired by the people it serves and centuries of gardening knowledge, Dream of Wild Health embodies working with nature. One of the oldest, continually operating Native American nonprofits in the Twin Cities, Dream of Wild Health’s intertribal working and teaching farm brings together the best of seed saving, Earth-focused farming practices and youth development. In short, this farm is flourishing.

“We are working to repair the health of our relatives through food,” says Neely Snyder, St. Croix Ojibwe tribal member and executive director of Dream of Wild Health. “We believe food is medicine. This starts with our young ones, so they understand that nutrition is vital to our overall health.

“Our families wanted to reclaim their traditional relationship with the Earth, which is how the organization began,” Snyder says. “We are working to restore the health and well-being of our community through increased access to the foods that we grow.”

Farm of the Future, Because of the Past

Together they’re living out this mission on their farm in Hugo, just north of the Twin Cities. The farm welcomes native youth and volunteers of all backgrounds to dig into the process of growing food with nature. Visitors are reminded that we are all part of nature, not separate from it; that we eat because of the gifts of the earth.

As gardeners, we recognize nature for the teacher it is. That practice of paying attention is at the heart of how the farm operates. Jessika Greendeer, a Ho-Chunk Nation tribal member and a Deer Clan member, was their seed keeper and farm manager for four seasons. Greendeer instilled the practice of treating seeds as relatives while listening to the land for where and what to plant. This rich knowledge base also explains why many gardeners are paying closer attention to Indigenous farming and gardening practices.

Depending on when you visit the farm, you could see swaths of pollinator habitat (so many sunflowers!) in bloom, hear the insects at work, smell the lingering smoke of the morning prayer fire or feel ice-cold water up to your elbows as you help wash freshly harvested vegetables. This is like other small-scale farms—with a few distinct differences.

DWH is a nonprofit focused on teaching the next generation to respect the land and farm it well. Currently, it teaches these values through youth programs like Garden Warriors, Cora’s Kids, Youth Leaders and an on-farm internship.

Dream Beginnings

The organization began in 1986 as an Indigenous outreach program called Peta Wakan Tipi. The focus on foods and medicines emerged in 1998 in response to resident requests. A gift of an Indigenous seed keeper’s lifelong seed collection in 2000 created a tangible beginning point for the farming operation. DWH purchased its first 10 acres of farmland in 2004. The organization has farmed the land ever since, adding crops and volunteers along the way.

In 2020, DWH added 20 acres just down the road from the existing farm, which provides space to grow more food, while apprenticing Indigenous farmers on-site. Plans for the newly acquired land include an orchard, a processing and packing building plus a space for the community to gather.

Beyond Organic

The greenhouse is where the season begins and where the harvests dry or cure. Fields nearest to the greenhouse are rotationally planted in market crops like Indigenous varieties of corn, squash, herbs and greens. A recently added moveable high tunnel extends the harvests. DWH grows with “regenerative farming practices” that often go beyond organic. These practices include leaving the land fallow in between cropping and growing cover crops to restore nutrients and balance to the soil. Another notable practice is having crews of volunteer gleaners harvest the last of crops and fruits, keeping the total farm waste down to only 20 pounds. Astonishing, given that the average American wastes over 200 pounds of food per year.

Integral to the farm’s operations are the swaths of pollinator plantings. You’ll also find medicinal herbs and dozens of berry bushes, plus fruit and nut trees interplanted amid the fields as a way to mitigate disease and increase pollination. The farmers have worked to regenerate not only the seed stock but the soils they grow in as well. Greendeer urged gardeners to think before they dig, saying, “Let your intuition guide you, and consider what your methods do to the Earth that provides for you.”

Saving Seeds and Knowledge

Seeds are seen as relatives to Indigenous growers, not commodities. But seeds were separated from their Native American families. Indigenous seed keepers, like Greendeer, have emerged over the last decade to find and regrow those ancestral seeds. Getting those seeds back into the hands of their original families is a process known as “Seed Rematriation.” She recommends that those interested in purchasing and growing Indigenous seeds buy from Seed Savers Exchange in Iowa.

For those ready to start saving their own seeds, Greendeer suggests starting with beans. “They’re one of the easiest and most rewarding seeds to save,” she says. To save bean seeds, wait until the pod dries in fall and harvest. There is a less than 1 percent chance that the seed will be cross-pollinated. This happens only when a native bee chews through a bean flower to access pollen. “Seeds tend to stay true to type,” she says, adding that after seven years of saving and regrowing a type of seed, the seed is considered your own variety. You could even rename it if you chose to.

For more information, look into my article on Seed Saving for the Home Gardener

Sharing Local Flavor

As vegetable gardeners know, growing food is one thing, making it into dishes people love is another. Part of the mission of DWH is to bring Indigenous foods to their communities and the Twin Cities at large, and DWH has been part of a surge in interest in Indigenous foods and restaurants, supplying produce and working with local chefs. “Our vision for a healthier and stronger community means getting Indigenous foods into the mouths of our people,” says Snyder.

In addition to selling produce at the Midtown Farmers’ Market and the Four Sisters Farmers’ Market, DWH offers a food share program similar to community-supported agriculture shares. Sean Sherman, chef, DWH board member and author of The Sioux Chef’s Indigenous Kitchen purchases produce from Dream of Wild Health for use in his Minnepolis-based, James Beard Award Winning restaurant, Owamni.

Dream of Wild Health also offers volunteer and educational opportunities. Attending talks, classes and volunteer days at the farm has made me a better gardener. It is inspiring to see how food can be grown on a large scale without the use of chemicals. The relationships between the soil and the endemic plants and animals remain at the core of the farm’s operations as it continues to grow. We can all benefit from cultivating a deeper respect for the soil and remembering that we are gardening as part of nature, not separate from it.

Resources

Buffalo Bird Woman’s Garden (Minnesota Historical Society Press, 1987) by Gilbert L. Wilson is a compilation of Hidatsa gardening techniques.

Braiding Sweetgrass (Milkweed Editions, 2013) by Robin Wall Kimmerer examines modern sustainability efforts through a traditional Indigenous lens. Kimmerer dives into how today’s botany is braided together with traditional teachings.

Get Involved!

Visit dreamofwildhealth.org for more information on ways to increase your native plant and medicinal herb knowledge. You can also volunteer for Farm Fridays, a chance to work on the farm.

Dig Into Indigenous Foods,
Michelle

Copyright 2021, Michelle Bruhn. Reprinted courtesy of Northern Gardener magazine, 1935 West County Rd. B2, Suite 125, Roseville, MN 55113.

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As you drive up the country lane you can’t help but feel the at home arriving to this teaching farm. This unique farm combines a quaint country landscape with wagon loads of knowledge and passion to empower people with developmental disabilities.

This is one of those magical places where time stands still, and you get to simply BE in the moment; whether you are visiting the apple orchard, chickens, cats, goats, donkeys, cows, bee hives, gardens or meandering wildflower paths.

But there is a lot more than wondering and wandering happening on these 21 acres. just north east of the Twin Cities.

Teaching Farm

As a teaching farm, the space is specifically designed for adults and children with disabilities. They offer seasonal day programming and special events throughout the year as a way to “foster inclusive connections that are rooted in real life.”

What a gift to the community the three main staff have cultivated with sweat equity – and a guardian angel who wishes to remain anonymous.

I first met up with the team on a frigid + snowy day in January, and like all good farm folks, they were deep into dream mode! Even in the snow they shared their vision of hands-on activities giving those with disabilities a chance to commune with nature and each other.

That dreaming and planning paid off this summer. Even with Covid, they continued with programming for most of their farmers, a huge feat considering the current situation. I see it as more evidence of the commitment to their vocation, the farmers and animals who know this teaching farm as home.

It certainly takes a deep commitment to keep a farm like this up and running. Three highly trained and passionate staff keep things sprouting and running.

Meet the FarmHers

Meet the brains, brawn and heart of 21 Roots. Like any great team they create a synergy together that is inspiring to watch.

Amy – Co founder and Farm Operations
Brittany– Co founder and Program Manager
Laura – Farm Manager

The Origin Story

Amy and Brittany were college friends and the dream to open something like 21 Roots Farms took hold shortly after they graduated. After gathering ideas and experiences, they are living the dream! They purchased the farm (with the help of a guardian angel) in October of 2018, have now gained 501(c)3 status and are offering the nature-based programming they’ve dreamed of.

The Farm Land

A variety of hands-on experiences center around sustainable farming practices. They have an orchard full of fruit trees; cherry trees that produce enough to be used by Sarah’s Tipsy Pies, and apple trees heavy with fruit every fall! The chickens also hang out up in the orchard and are much loved (read chased!) by all the visiting farmers!

The larger animals; their cows, donkeys and goats are kept in the big red barn seem to be the real stars…They have an adorable page dedicated to their animals, I highly recommend visiting the “Meet the Animals” page on 21 Roots to get in your daily does of cute!

They have a few different field and garden spaces where they’re growing food crops as well. Raised beds with square foot gardening grids sit next to wide open rows of crops.

The garden area even has a fun potato growing bin- my kids thought this was the coolest potato plant they’ve ever seen- because they could actually SEE it! I mean really, how cool is that!

The underground worm bin and hot compost in the chicken area are other working experiments that show the love of learning from real life that the farm provides.

The wildflower fields are thanks to the previous owners’ prairie restoration project that was started a few years back and is flourishing now.

The Programs

The farm offers day programs, which were able to continue even during Covid as all activities are held outside and were capped at 10 ‘farmers’. Different days focus on slightly different facets of the farm, but all days include time to love on the animals and appreciate nature doing her thing. The personal attention and innovative farming and teaching techniques make for a bit of learning magic!

The Popular ‘Farm to Home’ videos cover bite size pieces of information while up close and personal with animals. Sometimes reading children’s books, sometimes just hanging with the cast of animal characters on the farm. Another gift they freely give to us all.

I joined in the fun this summer during one of their “Wednesday Explorers” sessions. We talked about seed saving, walked their wildflower fields and made pollinator seed bombs. What a fun way to spread my love of gardening!

We’re planning a seed saving event of a larger scale this fall as well- if you’re interested in saving seed from this farm’s prairie restoration area for use in local Seed Libraries, please contact me directly by commenting on this post, or messaging me on social media!

Get Involved

Like any nonprofit 21 Roots always benefits from both volunteers and donations. They have a volunteer interest form you can fill out online and a link to donate as well.

Your time and efforts will reap more than you sow – it’s just that kind of place. Every time I visit I leave feeling good knowing this farm is out there, ready and waiting to serve as inspiration to keep adults and children with disabilities learning from and connecting with nature.

Simply being at 21 Roots Farm helps your spirit roam wild, while cultivating a sense of community. Choose to volunteer or donate and be part of living out the motto “it’s not the destination it’s the journey”.

Go to 21rootsfarm.org for more information on programming and how you can help today.

Find a way to dig in to this local teaching farm and you’ll be happy as a Kid again

– Michelle

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This is a place that withstands the test of time and triumphs with knowledge blended with caring. I mean, when was the last time a store’s sales person actually listened to you; and then actually knew what you needed, had it for a fair price and did what it was supposed to. Obviously, their customers love them.

Steve Marier runs the Mill and is a fourth generation Marier Mill Manager (say that three times fast). He could easily double as the town historian. He’s been a part of Hugo’s shift from agricultural land to housing developments and Hugo feed mill is still thriving because he and his family desire to adapt to best serve their neighbors.

Walk Down Memory Lane

Steve remembers shoveling and delivering coal to homes and farms on the rail line, along with the huge pile of corn cobs that would get dumped in the parking lot after combining time. The mill itself was built in 1917, it’s been in Steve’s family since 1925. For many years it was mainly a country grain business, grinding local grains for feed.

I remember being a young girl, 8 or 9, and going ‘up to the Mill’ to get mallard ducklings to raise on our family’s pond. Since then Hugo Feed Mill has held a special place in this Urban homesteader’s heart. More history on their website.

It’s their up-to-date practices, with the latest products and applications mixed perfectly with their ability to help you grow that keeps customers coming back.

Greenhouse

Their greenhouse is open for the season with herbs and bedding plants. They’ll be overflowing with their signature HUGE selection of peppers and tomatoes by May 18th; thank you cold and wet Minnesota Spring.

Steve, aka “Dr. Pepper” estimates around 425 peppers 175 tomatoes varieties to be available in the Greenhouse this Spring.
They hold planting parties and tasting events on site. Steve also gives ‘Pepper Talks’ around town. Follow them on their Facebook Page, or sign up for their “timely tips’ email list to stay in the know on their events and specials.

The Mill is a great community partner as well. They give seed and starter plants to Giving Gardens each year. Giving Gardens is a non-profit helping neighbors grow food for themselves and food shelves.

They also tend a Kids Potting Bench where kids can pot up a free flower. Special flowers and pots available for some special kids over Mother’s Day weekend!

**Mention this blog or that you saw it on their Facebook page to get the special Mother’s Day plants!**

Happy Mothers Day from Hugo Feed Mill

Garden Supplies

A full line of soil amendments, fertilizers and seeds is waiting inside the store. From sprinklers to live traps they have everything the home gardener could need- and if its not in their store they can likely order it for you. I learn something new each time I shop there.

Chick Orders

Their chick orders, minimum order of 5 per breed, run now through the end of May. They have over 20 breeds of chickens, and mallards. This is the first place I bought chicks, a dozen years ago. If you stop in when they have the chicks waiting to be picked up you might even catch a glimpse, and they sometimes have extras (another good reason to follow them on Facebook). More about raising urban chickens HERE.

I also get all my straw from them for my backyard flock’s coop bedding. These bales also make a great base for straw bale gardens!

And their organic chicken feed, Nature’s Grown Organic, is my girls’ absolute favorite.

… & Hardware

Find farm supplies like fencing and stock tanks. Horse supplies like bedding and barn lime, bird feeders and seed and pet foods, even plumbing and electrical items (which I admit I didn’t really know!).

The Old Mill

Attached to the old mill is the storage and granary part of the business. Backing up to the loading dock always makes me feel like a little more of a farm girl than I really am

There is always something new to find at Hugo Feed Mill, whether feed, seed or knowledge you’ll have to go find out for yourself.

I feel lucky to have had Hugo feed mill in my neighborhood for all of my years here, and close to 100 years in their family.

Let me know if you stop into Hugo Feed Mill- and be sure to tell me what you learned when you were there. They’re great at helping you get your fork in the dirt too!

Dig In,
Michelle

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**Updated 3/03/2026 with current links**

CSA’s (Community Supported Agriculture) have been around for in some form or another since the mid 1980’s- which first struck me as a much shorter history than I’d imagined. But, then I realized that the CSA idea came about jointly from both Farmers and consumers looking for new ways to grow good food- and eat good food.

This was one way to make a concrete change in how those consumers ate, and who grew their food. The basic idea of a CSA is that farmers get the purchase price up front to help cover costs of the upcoming farming season. With farmers knowing that they have that money, they are able to move forward with confidence, and maybe without a bank breathing down their necks…

The rewards for a member of a CSA are manyfold; fresh in-season produce boxed up and ready to go weekly at a pick up location of your choice, often with a newsletter or recipe ideas included. As I see it, the biggest reward is building a relationship with a farmer.

My husband and I purchased our first CSA back in 2010 while I was still working full time. It is kind of funny that I can’t remember the name of the farm, but I do remember I picked up my weekly boxes from one of the quaint little shops (The Nest) in downtown White Bear Lake. I never met the farmer, and there was never an invite from the farmer to do so.

Things have changed, on both the farmer and the consumer sides. Farmers are being more proactive in forging relationships, and consumers are looking for more than good food grown cheap- more and more, the people buying CSAs are doing it for a chance to connect to a farm, a farmer, a piece of land…and to benefit from the GOOD food these farmers provide.

Now that the CSA idea has had time to take root- it has also branched out in a few different directions. For this article, I’ve chosen a few local farms that represent the wide variety of options available to those of us lucky enough to live around the Twin Cities. Each of the following farms has a unique twist to them, showing again there’s so many ways to grow good food!

I would absolutely recommend any of the farms covered- but I’d also urge you to do your own research too, there are more and more (yay!) CSAs popping up every year. Currently, according the powerful MNGrown CSA search engine there are 86 CSAs in Minnesota. Use these ‘case studies’ as a launch pad to get yourself thinking what you want out of a CSA…

All Good Organics

This is the family farm that decided to build their own little Farm Store instead of packing up and taking their food to Farmers Markets (except the ones I run!)

Their Farm Store is open year-round 8am-8pm and is run mostly on the honesty policy. They do things their own way, and wow- is it working! This is truly your local, organic family run farm. You could go and pick out your veggies each week from what’s out in the farm stand, but you’re guaranteed the first flush if you sign up for the CSA.

They grow over 70 varieties of veggies. They also have eggs, meat chickens and whole and half hogs available for purchase. They’re open to possible farm tours and have a hay wagon at the ready.

For those of you that made it out to the last White Bear Lake Winter Farmer’s Market, this was the farmer table with all the fresh produce- and awesome sour kraut, salsa and frozen veggies. Butch mentioned how excited they are for this up-coming growing season, “We already have spinach, Romaine, Radish, Kale growing in green house now.”

All Good Organics

6657 Centerville Rd,
Lino Lakes, MN

16 Weeks
On Farm Pick Up

All Good Organics CSA ONLINE SIGN UP

TC Farm 

TC Farm is a group of sustainable family farms dedicated to raising
the very best food.

High Standards:

• Regenerative Practices – Building soil and protecting the planet
• Pasture-Raised – Animals on grass daily, not “access to” pasture
• No GMO’s – Ever. In feed, in fields, or on your plate
• No Drugs – No hormones or growth stimulants ever
• Certified Organic Produce – No synthetic pesticides or fertilizers
• Community First – Supporting local farms and families

TC Farm CSA

• Full Season – 20 boxes – Starts June 22nd (weekly-only)
• Half Season – 10 boxes – Starts June 22nd (weekly or bi-weekly)
• Quarter Season – 5 boxes – Starts mid-July (weekly or bi-weekly)

CSA Sign Up 

 THE GOOD ACRE

I hung out at The Good Acre a while back to understand more about what all this Food Hub does on the East side of the Twin Cities. Full article HERE. One of the most impressive pieces to their food cycle help, is the way they bring together so many farmers to offer the public a unique “Farm Share”. The new term represents their CSA well because of the large number (20+ this season) of different farmers working together to grow for you.

While not all organic, “Growers verify that they are using growing practices we deem safe for the land, air, and water around their farms. They are able to do that with the help of their full-time Grower Support Specialist, David VanEeckhout. David has over 20 years of organic farming experience, and he works very close with TGA’s growers during the season to help them with crop planning, pest and disease management, as well as soil fertility and growing in hoop houses,” Nikki  Warner, TGA’s Marketing Manager explained. The farmers own their own land, but use the power of group sourcing with TGA as a way to market their produce more effectively. The results are delicious.

The other reason this CSA made the list is their truly phenomenal list of possible add-ons. Because part of TGA’s Food Hub is their community kitchen where many local  food producers got their start, they have access to an amazing array of hand crafted products made from locally sourced foods. Such as: breads, honey eggs,  jams, kimchi, kombucha, salsa. I know, I’m drooling too.

The Good Acre CSA
1790 Larpenteur Avenue West, Falcon Heights, MN

18 weeks
26 + Drop sites

The Good Acre CSA 

EAT LOCAL!

Of course, farmers markets are my happy place, so if a CSA seems like to big of a commitment, check out your local farmers markets for others ways to support local food and the people that grow it!

Many of these farms have early bird pricing that is almost up, so check them out while the getting is good. If you’ve been on the fence about jumping in and buying a CSA, hop down off that fence and into that greener pasture- you AND your farmer will be happy you did!

Can’t wait to Dig In,

Michelle

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“We connect and strengthen farmers, food makers, and communities through good food.”

This is the place you can learn how to make kimchi, pick up a farm share with locally made add-ons, attend a beginning farmers conference, volunteer in a hoop house or find your child’s school lunch staff kicking up their culinary skills. Full circle!

There is also a contagious positivity running through those artfully slanted walls that makes it all gel.

I stumbled upon this powerhouse operation online while looking up local CSA’s. Turns out Community Supported Agriculture is the perfect term for part of what happens here, but The Good Acre goes way beyond the traditional CSA.

What is a Food Hub Anyway?

Farm Share Packing Day

A food hub, as defined by the USDA, is “a centrally located facility with a business management structure facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products.”

The thing that the USDA missed in its definition is the community that takes root around an initiative like this. There are farmers who would not be making it if it weren’t for TGA. In 2016 around 65,000 pounds of food moved through the facility. That’s 65,000 pounds of food that traveled significantly less than the average 1,500 miles. Hello lowered carbon footprint.

Food Hubs like TGA aren’t prolific, and that may be in part because for now, they rarely turn a profit. They are often funded in part by donations, grants and in the case of TGA- significant support from the Pohlad Family Foundation.

There’s so much shaking at TGA on any given day, that’s it’s easy to overlook one of the ways they bring good food to the community. So, let’s break down how they put the mission into action.

Cala Farms

Farmers:
The Good Acre has a dedicated staff member to do farm visits and help with things from building soil fertility to crop planning for the items TGA has contracted to buy.  Staying up to date on the latest farm safety protocol and working with wholesalers on behalf of the farmers they partner with is another piece of the pie. Another thing that shows TGA’s support to making lasting change in the local food system is:

Grower Support Specialist, David VanEeckhout
“He’s been an organic farmer for over 20 years and helps our farmers implement sustainable and organic practices on their farm that will help them with pest management, soil fertility, and more.”

Photo credit: The Good Acre

They also tend three hoop houses of varying sizes and strengths as testing grounds for farmers interested in growing some seasonally-extended crops. They are used for instructional purposes, and supply berries, ginger, peppers and tomatoes to local food makers such as Chow Girls and You Betcha Kimchi.

Galen and crew brewing Kimchi

Storage:
They have both dry storage, cooler and freezer storage spaces available for rent. This type of space is hard to come by,  which Galen Kanazawa, of Fierce Ferments,can attest to that, “The Good acre offered us affordable and convenient storage space. Being able to make as much as we need to with no space limitations enabled us to scale up to a warehouse distribution level of business. Additionally, they helped us gain a higher profile by getting our name out there in front of some bigger accounts that we otherwise likely wouldn’t have noticed us.”

Photo credit: The Good Acre

Farm Share:
The new TGA CSA, Power in numbers. Simply pooling farmers produce and offering it up in a carefully curated box each week is another way TGA connects local community with the local good food. Because they work with a variety of ‘often’ organic farms you can expect to see up to 70 varieties of produce over the course of the season this year! Because of their close relationships with many local makers (like produce from their farmers, then made in their kitchens) they are able to offer some great “add-ons” to their farm share as well- like fresh eggs, bread, kombucha, kimchi and the like. More info HERE.

Sound like the perfect option for you? Sign up for their 18 week Farm Share HERE!

Wholesale:
TGA works with wholesale accounts in hopes the good food coming through their doors is spread wide and far. They work with a handful of local wholesalers, and increasingly, schools and hospitals, YAY! *we still have a long way to go on bringing this into the mainstream*

White Bear Lake Schools kitchen staff perfecting their roasting skills. Photo credit: The Good Acre

This hit close to home when I realized TGA had directly effected my kid’s lunchroom. Turns out TGA worked with our local White Bear Lake school district’s kitchen staff on how to cook with the local produce they are procuring through their wholesale program. “The Good Acre currently works with over a dozen area school districts, all of which have the opportunity to bring their Nutrition Service staff members in for training on scratch cooking techniques and development of healthy recipes scaled up for the lunch line and suited to kids tastes”, offers Nikki Warner, TGA marketing manager. A food hub that can offer locally grown produce and training on how to prepare it really is a win/win for our schools and our kids. This awesome service is funded by the USDA Farm to School Grant TGA was awarded in 2017. Keep it coming!

I’m jumping up on my soap box now:
This is such a great way to start that sea change in moving towards making local food systems sustainable. When we ask for healthier, local foods on our children’s lunch menus it has an effect that takes root. A child may be offered that food for a first time, or know the food and get others excited about it. Of course kids are always going to get excited for sweets, but they do get excited for brussel sprouts too- when they taste good. I love that TGA is there for the full circle from working with the farmers, the wholesalers and the kitchen staff to implement real change in the way our kids view food. I’m jumping back down now.

“We believe that the more that we can connect local makers to our network of growers, the more equitable, vibrant and resilient our local food system will be.”  The Good Acre website

Making Mushroom Jerky!

Commercial Kitchen: Rental
With Food safety laws as they stand, if you’re going to sell food in a store you need to make it in a commercial kitchen. Which is good for public health, but bad for start-up companies. Introducing the shared space commercial kitchen. These kind of ‘rentable’ kitchens are popping up in more places all over the country, there’s even a website, Food Corridor, that connects makers with kitchen space. These spaces give small companies, like ProCured Mushroom Jerky  a chance to break into the local wholesale and institutional markets. TGA currently rents this space out to 15 different makers every month. If you’re interested in adding your name to the growing list of renters- find more info HERE.

Commercial Kitchen: Classes

Ready to make my own yogurt thanks to Iman Mefleh of You Bethca Kimchi

I just took my first TGA class, a DIY yogurt class and I have to tell you the instructor made us all feel right at home in that stainless steel kitchen.  I’ve gone to some other cooking classes before and this felt more approachable and laid back- but with so many great tips and tricks thrown in there by Iman Mefleh of You Bethca Kimchi that is was worth every penny. Julia Cohen, the Culinary Support Specialist, is pumped about the wide variety of offerings in their kitchen, “We offer cooking classes truly ‘for the people’, our classes are approachable and our instructors are some of the best around.”

I was really impressed with how much information I walked away with for a very reasonable price. They offer tons of classes, on everything from Pho to kitchen skills ‘boot camp’. The best place to keep up with their class offerings is their TGA Facebook page. I can’t wait to go back and try something else new. If you become addicted to their classes, they have a Cooks Club membership that saves you money on multiple classes and gets you some awesome perks. For now, I’m excited I know what to do with the extra whey in my yogurt!

Maker to Market:
You guys, this program makes me so happy. It’s genius in its simplicity- and beautiful in its heart.  From the website:  “Lakewinds Food Co-op and The Good Acre have partnered under a shared purpose: bring new and diverse slow food products to the world as we strengthen our food community as a whole. We help independent food makers hit the ground running. We source ingredients from small, local, and disadvantaged farmers to cultivate our local food economy. And we give consumers amazing new choices at shelf. It’s a win-win-win.”

From Senoras de Salsa,to Caldo Foods sauces and spices, the results are delicious!

They are currently accepting applications for the 2^nd Maker to Market! More info HERE.

mix and match fingerlings

Bringing  Food + Community Full Circle
This is one lean, mean food systems machine. Nestled into the east side of the Twin Cities Metro, and across the street from some U of MN test fields, TGA add such value to the food we eat, the farmers in our midst and the future of food systems.

Implementing the “Frost Mob” was another way I tried to get involved this past year. Interested in helping local farmers quickly gather crops threatened by unexpected frosts? Or maybe you’re interested in volunteering in another way? You can let their spunky marketing manager, Nikki Warner know by emailing her.

In so many ways they are doing the heavy lifting of laying a solid foundation. They’re working to make small farms viable thanks to the Pohlad Family Foundation, some large grants and individual donations. They hope to be self sufficient, and what will help that to happen is for us consumers to vote with our dollars. You’ve heard that before, but we can use our dollars not only to buy from local farmers via Farm Shares and  farmers markets,  but the larger food movers, the wholesale food side– like restaurants, school lunch programs, hospitals and other institutional wholesale opportunities.

Asking where your food comes from is a Good place to start.

I am a huge proponent of the Farmers Market and CSA (or TGA’s Farm Share) but thinking about making small farms secure far into the future we’ll need to do more than buy a few tomatoes from a few of them every week; we need to find a way for local to be necessary – not a luxury.

I can’t wait to Dig In to making my own yogurt. Thank you to The Good Acre for  doing Good Work!

Michelle

The post The Good Acre: Full Circle Food Hub appeared first on Forks in the Dirt.

I found a farm, with a ‘little’ twist…

Meet Kayla and Eric  Elefson, the young farming couple behind Turtle Hare Farm’s tasty micro green mixes, tomatoes, salad greens and coming next summer- gourmet garlic!

As most really good stories go, they came to farming in a round-about, unintended way. Both take to the stage regularly. Kayla is a dancer with ‘Eclectic Edge Ensemble’, and a choreographer (White Bear Lake High School is performing her steps in their “Footloose” musical as I’m writing this post.) Eric is an actor working with Mad Munchkin Productions and the Math and Science Academy.

After a mild injury Kayla had to step away from the strenuous dance routines, and took a farming class on a whim. Both Kayla and Eric grew up on hobby farms, so it wasn’t a huge stretch. But after some soul searching and learning about “Holistic Management” they came upon micro green farming as a way to jump into farming right away- without jumping deep into debt.

Now, there’s no reason to go back. They love supplying people with organically grown, locally delivered, super fresh produce year round.

With two years under their belts they’ve already fine-tuning and weeding out some of their original practices. Switching their field of tomatoes to garlic will require many less summer hours of labor but give close to the same profit. Their outdoor garden space is only 1,400 square feet and yet it is adequate to supply the markets they serve. Working out of their home in Lakeland Township gives them the best of both worlds.

What’s the BIG deal with micro greens?

Micro greens are plants in between the stages of sprouts and baby greens- and are said to be the ‘sweet spot’ where taste meets nutrition.

Studies have shown that micro greens are loaded with nutrients, such vitamins, C, E, and K, lutein, and beta-carotene. Up to 40 fold compared to the mature leaves of the same plants! This is another well rounded article from Web MD.

Micro Greens contain up to 40 X the nutrients of their full grown plants!

These itty-bitty leaves add a crispy flavor boost to salads, sandwiches, and tacos, and pair well with warmed dishes too. Some die hard micro fans only eat them raw, as cooking does reduce some of the nutritional potency. For me, I figure I’ll eat them as they fit into my menu. Cooked or not, they are still one of the most nutrient dense foods around.

How do you grow micro greens?

Pea Shoots!!

Kayla and Eric have quite the set up in their home. I know, inside! Farming inside means they can keep the grow lights on year-round and keep supplying us with these good greens no matter the season. For Minnesota, where the growing season is cut off by the end of October, and doesn’t start up again until the end of April; that is a pretty darn big deal. Yes, there are other costs to growing year-round, but because of the design of their micro farm, it is space and energy efficient.

Turns out that growing these greens is easier in the Spring, Fall and Winter; with their more predictable weather trends. Summer can prove tricky with its high heat and humidity. I learned that if the air is too humid it can rot those little seeds before you blink. But, since Kayla takes immaculate care of the 150 or so trays of greens growing each week, they rarely loose a crop. And if a tray looks below their standards, she can compost that one and start a quicker sprouting variety and get back on track for the next farmer’s market or co-op drop.

Early on in the compost process!

The time frame of the crops are so condensed, which means every hour counts; keeping temps, moisture and nutrients at just the right levels was a steep learning curve at first. They are getting the swing of it, even with the trickier seeds like arugula.

They start with specially blended, organic soils and seeds.  And now, all the roots and soils used over the last growing seasons are being added into their bedding mixes as finished compost- removing the need to haul in other composts. You know how much I love that!

My summer salad: home grown Black Krim Tomatoes and Turtle Hare pea shoots!

Eat Your Greens

I fell in love with micro greens by adding them to the skillet with my morning eggs. There are some beautiful omelet recipes out there, but I’m a fried or scrambled kind of gal. Also, these will take your stir fry up a notch, especially the pea shoots!

Kayla’s favorite way to use microgreens: making stir fry with sunflower shoots. “I sautee them for about 30 seconds-1 minute in garlic, red pepper flakes, a little bit of oil, with a little bit of soy or coconut aminos,” she says. Eric eats his almost daily with his eggs, my kind of guy They both agree that they make amazing pesto!

There are some way more imaginative ways to use the greens HERE. Roasted broccoli and micro green soup anyone!?! If these don’t catch your eye, BRIT+CO has gathered some micro green recipes that I’ll be trying, especially the roasted root veggie + micro greens tacos. The photos alone make my mouth water.

It’s easy being (micro) Green!

If this sounds like exactly what you need to get you through the winter, you are so in luck!

Turtle Hare Farm offers a WINTER CSA membership! They are accepting new memberships with many drop spots across the east metro, and into Minneapolis

They also supply Seward Community Co-op in Minneapolis- lucky neighborhood.

One important thing to keep in mind regarding greens in the depths of a Midwest winter is how quickly vegetables lose their nutritional value. They loose up to half their nutrients in about a week, according to studies- another reason Kayla and Eric decided to grow through the winter supply customers with a Winter CSA.

I can’t wait to see what this couple comes up with next, as they work on shaping their dreams of a ‘Slow Farm Retreat”. Sign…Me…Up…

I love me some slow food,, but I love the super fast growing micro greens too. I can’t wait to dig into a bag of bright green, crispy fresh, locally grown greens in January and happily munch like its July!

What’s you favorite way to eat your micro greens?

Dig In,

Michelle

The post Micro Greens + Macro Dreams appeared first on Forks in the Dirt.

July 15: Eat Local Co-op Farm Tour 

The barn doors are wide open. Twin Cities co-ops have gathered 27 of their hard-working farmers together to open their farms, fields, milking rooms etc. to you for the day. Use this Farm Tour guide to map out your self guided tour and see which farms have special activities, music, even samples that match your interest. This is a great FREE way to let your kid milk their first cow, see actual farm work being done, pull their first carrot and talk to farmers about how they farm. Be ready to stock up on farm fresh produce-right from the farm! Last year my boys and I experienced a great sense of community at Big River Farms,  along with a great wagon ride, samples and music. We bought a few things that had been picked right from the fields we toured. This year they’ve added a little something extra with pollinators! I remember it as one of best days with my boys last summer.

Wagon riders at last year’s Big River Farms’ tour day.

Tips: Wear farm appropriate clothing (farm boots, sun hat), bring along some bug spray, a cooler for things you buy and a lunch if you want. Learn from my mistake last summer! Print out a google map, because these are RURAL farms, you may lose service once you’re on the road!

Stay up to the minute and Follow on Facebook. TC.Farm (also featured below in the Tullibee Butcher Dinner) went the extra acre this year and created their own guide; which looks awesome!

Details: 10am-4pm. 31 locations across the extended metro area.

Photo credit: Alex Johnson Photography

July 15: Minnesota Waldorf School Bluegrass and Old Time Music Festival

While not directly local food/farm related, I’m pretty sure a few hootenannies and shenanigans will conspire on the festival grounds. My kids are stoked to see The Okee Dokee Brothers! And The Roe Family Singers will get your feet moving for sure. Full line up and schedules for all the performers and extras HERE; like Log Rolling, Obstacle course, Dunk Tank and Face Painting for the kids and beers on tap, artists vendors to browse between sets. And then there’s the food truck line up. Bring on the Hoe Down!

Details: Saturday July 15^th 12-8,
tickets available HERE ,  $14 children, $25 adult
MN Waldorf School 70 County Road B E, Saint Paul, Minnesota 55117

Copyrighted photo by Scott A. Schneider

July 15: Midsummer Festival at Cedar Lake Regional Farm Park

This event is in conjunction with the Credit River Antique Tractor Show. Antique tractors don’t come on tour very often, so if ‘making hay back in the day’ is your thing you better get on this! There will food concessions and music to go along with trying out some fishing, kayaking and archery. This ‘farm park’ has transformed over the last few years. More info on the park HERE. And register for free HERE

Details: Saturday, July 15th. Free. 10-5, children 13 and under must attend with an adult.
Cedar Lake Regional Farm Park, 25875 Juniper Avenue, New Prague MN 56071

July 15 & 16: Wine Meets Art at St. Croix Vineyards

Being able to enjoy locally grown/crafted award winning wine while strolling through over 20 booths full of locally made art, yes please. Add in local food trucks like Elaine Chang and Nella’s Smokehouse Barbecue and live music floating by? Summer bliss! And the vineyard itself is something to behold, nestled next to Aamodts Apple Farm it adds a family friendly flair. Local wineries are popping up all along our wonderful river valleys here in the Midwest and I am tickled Rose by each of them, but St. Croix Vineyards has been doing this a while and knows how to throw some fun events (Wine stomping anyone?), along with bringing home all kinds of medals for their wines.

Details: 11am-6pm, July 15^th & 16^th, Winery tours start at 12.
St Croix Vineyards 6428 Manning Avenue Stillwater, MN 55082

July 16: Tullibee Butcher’s Dinner

Feat. TC Farm’s “American Guinea Hog”

A roast to remember with Hewing’s own butcher Brian Merkel and Tullibee Chef Bradley Day along with the farmer  T.C. Farm .  This seems like a pretty unique opportunity (only once a year) to taste “the Forest Hog” which are raised solely in open pasture.  Since I am out of my depth (I’ve never heard of this kind of hog before, have you?) here’s some information direct from their

Charcuterie board at Tullibee.

website: “The team at Tullibee will be preparing chartucerie, roasts, pastries and desserts showcasing the pristine protein versatility of this amazing pig. While large format roasts cook over the open hearth, guests will have the opportunity to engage with the chefs, farmer ad butcher…”  This sounds amazing, if anyone goes, please let me know how it was!

Details: Sunday, July 16th, 6-9, $55 per ticket. Come hungry
Tullilbee is in the Hewing Hotel, 300 N Washington Ave, Minneapolis, MN 55401

July 16: SociableSummer – Americana Fest

Sociable Ciderwerks offers a lineup worthy of a laid back Sunday afternoon! So much goodness squeezed into one chill space. Music plays a big part of these gatherings and to prove it they’ve got Bill DeVille of 89.3 The Current hosting the event, featuring: Roe Family Singers, The Dead Pigeons, No Man’s String Band, Dead Horses

Food trucks from Red River Kitchen, Butcher Salt, The Anchor Fish & Chips, Potter’s Pasties to sweeten the deal.

Details:  Sunday July 16^th 2-9pm. $5 Wristbands: The event is free to attend. However, if you will be imbibing 21+ Wrist bands available at the door for $5.00 with a portion of proceeds benefiting SACA Food Shelf & Thrift Store. VIP packages available.
Sociable Ciderwerks, 1500 Fillmore St NE Minneapolis, MN 55413

Well, then…

If those events don’t get you out of your own garden (I’m so guilty of this sometimes) and into the world of local food this weekend- I don’t know what would. I’m just enthralled that all these events are even possible. Think about it: The farmers are dedicated, the chefs are dedicated and the event planners are dedicated. So many people working together to craft these experiences to satisfy your summer quest for a delightful eating experience. Three Cheers for local food.

I can’t wait to dig into this weekend!

Michelle

The post Forks’ Weekend Spread: July! appeared first on Forks in the Dirt.

An early season market haul

I’ll admit it, my first few trips to the farmer’s market were pretty much like trips to a grocery store. Most of us are just not used to shopping directly from IRL farmers. While I can respect shopping a farmer’s market like a grocery store (you’ll still get super-fresh, tasty, nutritious foods) …for me, part of the Farmer’s Market experience is being able to connect with the farmers. I’m looking to knock out a few chains in the old food chain by visiting. And then there’s the plain old fact that the food tastes phenomenal! Sometimes even better than even your own home-grown produce, I mean these people are the pros after all. Through the last decade I’ve gathered some tips to help you make the most of your market visit.

Ask Away!

I get it- at first asking questions can be a weird thing; maybe we’re too “Minnesota Nice”, or maybe we’re just not used to being able to ask anything about our food. But really, isn’t getting closer to ‘Farm to Table’ eating why you’re at the Farmer’s Market? Don’t be worried about offending a farmer by asking them why their farm isn’t certified organic; you’ll learn so much about the how and why of their farming techniques you can’t help but feel good about eating it.

Here are some questions to get you started:

“Where is your farm?”
“When was this picked?”
“Do you use organic methods?”
 “Any new crops coming next week?”

These questions should get most farmers going! They’ve worked hard to grow and bring this food to market, their name and livelihood is dependent upon people caring enough to buy the food they grow again and again (another 180 from the supermarket).

White Bear Lake Farmers Market 2017

Powers of Observation

“There’s visual evidence behind the display table to give you big clues to how the farmer handles their food,” that’s a tip straight from a farmer who’s been selling at markets for almost 30 years.

It makes sense; if a farmer sets a tray of produce onto hot pavement (which will wilt it) at the market, how are they handling that food when no one is looking? Are there re-used containers, open or closed containers in the vehicle, coolers?

When my kids were at that ‘suicide watch’ stage of development (aka most of toddlerhood), I’d feel bad asking a farmer a question only to have to abandon the conversation to chase after my offspring. I still learned a ton  by hanging back (fine, call it eves dropping) and I kept coming back for more!

Not quite speed dating, but…
Just because the first farmer you come across has beautiful cucumbers doesn’t mean the farmers down the way don’t have beautiful cucumbers too- maybe grown organically and less expensive. The Real Estate law of “Location, Location, Location” applies to farmer’s markets as well. Take your time and shop around. The farmers’ stalls stay put, you get to peruse and compare- it’s actually really fun once you get comfy!

Happy shoppers on opening day at the White Bear Lake Farmers Market.

The More the Merrier

Bring friends with you to the market. You’ll be more likely to linger and maybe a wee bit bolder to ask farmers your burning questions. *Bonus* you’ll have someone to keep your kids from eating all the bread/caramel corn/honey samples at the next booth over (yes, I’ve learned my lesson now).

Getting to know these hard working, knowledgeable farmers adds so much more than a few extra ears of corn in your bag (which farmers have been known to do after building a relationship with you.) These are the people who know what is coming into season next week, and what will be gone until next year. Valuable info that helps you plan meals around the freshest produce!

I have no idea who this guy is, I just could not decide who my favorite farmer is…

Get Social

To take your connection to the next level, go ahead and ask your favorite farmer if they’re online. You’d be amazed at how many farmers share their stories on one or more social networks. You’ll get to see stories about the ups and downs of farming, healthy recipes for what’s in season and maybe even some adorable baby chick, lamb and calf photos- who wouldn’t want a few of these stories rolling through their feed!?!

Some of my favorite social sites so far:
Facebook:  Heinel Farms  &  Fresh Earth Farms
Instagram: Winnowburrow Farm  &  The Dirt Mag
Blog:  Broadfork Farm

Do you have a Family Farm’s social site you love? Please share it with us!

The early bird gets the… Melon

If you’re craving a watermelon, and they’re just coming on, get there early because there’s no warehouse storage facilities here. Farmers tend to harvest everything that’s ripe and within the realm of what they can sell that day. Example: If the weather is supposed to be rainy, the farmers won’t expect as many shoppers at market, they might not harvest as much, but the clouds blow away and it’s a beautiful summer morning. Well, just see how many farmers are completely sold out before the end of market time. This is part of the local food game. If you think about it, they’re just being good stewards of the land. I mean they have to cut it close, because just like you hate to throw away a bag of spinach- so do they.

*ps- Composting a purchased bag of greens is worlds away from tossing your lovingly home-grown greens; believe me!

Procrastinators Rewards

Showing up late has its advantages at the market. Since these are real farmers in charge of their own sales they can decide to take some $ off the top if the market is closing soon and no one was interested in broccoli that day.  Or if you buy by the case/bushel rather than a few at  a time. Which is a great way to stock that freezer with nutrient rich locally grown food for the long cold winter nights. For some pointers on freezing look no further than our very own University of Minnesota and their easy to follow resources for How to Freeze Produce. Or just watch THIS U of MN VIDEO narrated by Forks in the Dirt guest blogger, Megan Baumler.

At my hometown White Bear Lake Farmer’s Market, about 30 minutes before closing some farmers are ready to sell at a discount, but timing probably depends on the size and attendance of the market. Also, the veggies will be picked through, but anything you buy there will be fresher by far than a grocery store. But be prepared if the hot new item is gone by the end of the market.

A Few More Tips

Any decent article on farmer’s market how-to should include these points as well:

• Bring your own bags (in my book re-useable bags include Target bags that actually do a better job of keeping in moisture than fabric bags).
• Bring Cash (duh).
• Know that you can use SNAP benefits at most markets (check the market website)
• Bring a cooler (there are amazing meats and dairy at these markets too).
• If your low on self-control, (like yours truly) feed your crew first, trust me here!
• SMILE! You are lucky to be able to shop this variety of lovingly grown food

I urge you to get out there and visit your local farmer’s market- and I dare you to wait the extra week or two to buy from your local farmer’s market what the grocery store has delivered from down south. Your taste buds, the local economy, and even your nutritional intake will be improved!

New to the Farmer’s Market Game? Here’s the MN Grown list of Famer’s Markets,   it may take me a while to make it to all 185 Farmer’s Markets in MN, but I’m going to go ahead and DIG IN!

Michelle

The post Secrets to Shopping Success at Farmer’s Markets appeared first on Forks in the Dirt.

Just driving to this unique teaching farm makes my mouth water. Admittedly, that doesn’t take much, but the foods grown here are second to none and the farmers have a lot of fun along the way. Food integrity is deeply rooted in every choice made at the Minnesota Food Association and Big River Farms; plus they give one mean tractor ride! Come along and fall in love with this vital and idyllic farm on the outskirts of Marine on the St. Croix.

They grow organic food in a way that honors the land and engages marginalized people. This is truly a one of a kind place. Being a land-based training program focusing on immigrant and minority populations you could meet farmers from many distinct cultures just walking through their fields. The diversity within the program is seen as another strength which drives their mission:

To build a more sustainable food system based on social, economic and environmental justice through education, training and partnerships. 

Women run Big River Farms. From L to R, Danielle Piraino, Laura May Hedeen, Emily Squyres, Lebo Moore, Molly Schaus.

The education piece of their mission is achieved through their Farmer Training Programs . The training is a 3-4 year program starting with the basics in organic production and post-harvest handling moving up to whole farm management where farmers hone their marketing and business development. Classes are held in the evenings and on weekends to accommodate working adults. “There are currently 17 farm teams in the program, 11 of which are land-based at Big River Farms – the others have other land or are taking classes only, without using the land. There are 7 cultures represented in this group,” according to Laura Hedin, MFA program manager.

Interested in taking the next step in growing your inner farmer? Contact Laura at laura@mnfoodassociation.org.

With a deep and solid list of teaching staff like Molly Schaus, Farm Director and May Lee, former student (see my blog post about her farm HERE) the 90 acres of certified organic land is well planted, well rested in between use and always well loved.

Farm Plot Allocation Map. Planning time up front ensures land health in the long run.

The training program has led to several success stories over the years. Farmers like Rodrigo and Juan Carlos of Cala Farms who have found a great market in wholesaling. Or Moses and Rhona of Dawn to Dusk Farm who focus on Farmer’s Market sales. These and other MFA graduate farmers’ stories can be found on their Meet the Farmers page.

CSA Box of Vegetable Heaven.

Eat Out Of The Box
With all the care and devotion new farmers give to their crops you know the veggies placed into a CSA (Community Supported Agriculture) produce box are going to be top notch! Add in certified organic food and competitive rates with other CSA farms and buying a CSA from Big River Farms is a natural choice. Their CSA program also supports many different farmers simultaneously. They can supply up to 200 shares for the season’s 16 weeks. That will help you eat your veggies and support immigrant farmer education at the same time. They have 12 drop locations around the Twin Cities. You are in luck, because there are still CSA shares available through May 31. Get your Big River CSA here.

Growing into the Name(s)
Like so many great organizations this one was started by a group of concerned citizens who got up and did something about what they believed in. Back in the 1980’s freeway construction and development claimed the St. Paul Farmer’s Market’s 80-year site. The group believed moving the market back to an historical location in 1853 of 7^th and Wabasha would keep both the public and the farmers well served.

May Lee (Mhonpaj’s Garden) in her greenhouse on Big River Farms

Once they accomplished their first goal the group realized there were more ways they could help local, small scale farmers and the people that loved their food. Lead by Ken Taylor, this original core group also helped start the Minnesota Institute for Sustainable Agriculture, (MISA) still a thriving part of the U of MN Agricultural Department.

Established in 1983 the MFA has gone through an evolution to match the changing food needs and population of its community. The farmer training program began in 1998. By 2007 they were distributing food at markets under the farm name Big River Farms and 2008 saw them gain Organic Certification.

The land that the farm now encompasses was leased from the Wilder Foundation. The foundation had used it as an example of what a farm looked like and had built many of the buildings and dug the well and started irrigation to some of the fields, a pretty sweet deal for the farm to find!

The MFA is primarily funded by federal grants, along with a few valued family foundation grants and sales of produce via the CSA shares and farmer’s market sales. Competition for the limited funds has grown exponentially over the years which has lead to MFA to join forces with another long-time food advocate, The Food Group.

The Food Group offers free and wholesale foods to food shelves state wide, which fulfills part of its mission. They have long believed that emergency food access is necessary but not the only way to aid hunger; and have created gleaning groups, the ‘Fare for All’ and ‘Harvest for the Hungry’ programs.

Look for innovative programs as these two organizations put their heads together. On the horizon is managing 3 ½ acres within Harvest Park in Maplewood, starting with a cover crop this year and other crops TBD! What a beautiful use of land.

Stillwater Bee Club keepers after installing a hive on Big River Farms

When I was there two bee keepers from the Stillwater Bee Club happened to be installing a new hive  inside a newly set electric fence (to keep the black bears away from the honey). It was a living example of how fundamentally interested the staff is in building community around food. Also, the smoker for the bees smelled so good!

Down on the Farm

There are some great chances to meet some of the 17 farm teams and get one of those tractor rides in this summer! Tour the Big River Farm along with other local farms during the Coop Farm Tour  on Saturday July 15, 10am-4pm.  Big River Farms tours will be family-friendly and feature live music, wagon rides, farm-fresh snacks, games and prizes. Or join Big River Farms for the end of season Harvest Party on October 15^th.

I do love my farmers!

Whether you join the CSA program, tour the farm, take some farm classes, buy their food at one of the many Farmer’s Markets they sell at, or buy a really cool T-shirt like I did-  I dare you to dig in and be a part of the mission of Growing Farmers Growing Food.  Like they say, Global Farmers, Local Food. For this wanna-be farm girl, knowing the people behind Minnesota Food Association and Big River Farms are working on food advocacy, nestled into the rolling farm land, does my heart (and my family’s health) a world of good. Let it do you some good too.

Dig In
Michelle

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