Follow our story across the season.
Here on the notes page, we will give insight to our growing methods, the seasonal ups and downs in the field, and the adventures of taking our produce to market.
Our field notes share with you our thoughts as raw data, rough sketches, and conscious reflection. We hope to share the realities of starting a farm and are open to conversation with our community as we share the ‘why’ and ‘how’ we are doing things — so, please comment on our posts, get in touch with us, or point out a discrepancy.
We often hear the question: why should I get a CSA share, can I just support you at the farmers’ market? There are numerous differences between participating in a CSA and shopping the market. One big difference is how your support contributes to the finances of the farm. Here is … Continue reading
We have been refining our production plans, purchasing tools and equipment, and developing new projects. Energized by a long winter’s nap and time spent with friends and family, we have put together an update for you! Tomorrow we start planting flats in the greenhouse. Onions, shallots, and leeks are first. … Continue reading
Farm Artists 2015 — Mathias & Rebecca Reed and Elyse-Krista AnnaMarie Mische We posted a simple want ad around Appleton, Amherst and Stevens Point (and our website) reading ‘Farm Seeks Artist’. Inspired by the Wormfarm Institute in Reedsburg, Wisconsin and Full Plate Farm in New York, we began discussing the … Continue reading
A few years ago Polly and I started a project collecting produce prices from Appleton and Stevens Point area grocery stores. We wanted to see the truth behind perceptions of local and organic food as too expensive, more expensive, or otherwise inaccessible to all but the most privileged. As usual, … Continue reading
Thank you for your interest in Field Notes Farm! We have spent our winter months planning and preparing for our first season. We will grow organic vegetables and herbs on 2 acres that we are renting from Nami Moon Farms in Custer, WI. Over the last several years we have … Continue reading
If you have never made your own pickles or brought a jar of sauerkraut to life, this is a great recipe to get you started. Make it your own with a spice blend that appeals to your taste buds. Ingredients for 1 quart: 3 c Fresh vegetables cut into regular … Continue reading
Alas. That moment when you open the fridge and realize you have half-used all your veg – there’s 1 carrot, half an onion, a quarter cabbage, and an unsubstantial amount of turnip. I enjoy solving this puzzle. I like to think its how households have been cooking for centuries. What … Continue reading
“There is, then, a politics of food that, like any politics, involves our freedom. We still (sometimes) remember that we cannot be free if our minds and voices are controlled by someone else. But we have neglected to understand that we cannot be free if our food and its sources are controlled by someone else. The condition of the passive consumer is not a democratic condition. One reason to eat responsibly is to live free.”
~ “The Pleasures of Eating” from WHAT ARE PEOPLE FOR? by Wendell Berry 1989
Read the whole essay here
There is no doubt about it – participating in a CSA program involves a little more planning and a different approach to your weekly cooking routine. If you are new to CSA, here are a few tactics you can use to get the most out of your share, and minimize … Continue reading
Tomatoes Provencal 1 ½ cups fresh plain breadcrumbs ¼ cup grated Parmesan cheese 1 tbsp lemon zest 3 sprigs fresh thyme (leaves stripped from stems) 2 tbsp olive oil Salt and pepper 4 slicing tomatoes (or more if they are small) Preheat oven to 400F. Lightly oil a small baking … Continue reading