Small Grains

We grow small plots of heritage and landrace varieties of grains, including wheat, rye, spelt, emmer, einkorn, oats, and barley. In future seasons, we intend to increase our acreage under production as well as expand into corn and other whole grains like amaranth, quinoa, and millet, among others.

A portion of our land is used as a seed farm to grow out older varieties of grains that today are not commercially available. This involves tracking down a small quantity of seed from other growers or seed banks and then saving the seed from each harvest to re-plant it over the course of a few seasons in increasingly larger plots.

We really enjoy learning about the history of these older varieties and desire to contribute to the work of many other great growers in re-introducing more of these diverse, nutritious, flavorful grains that are more resilient/adaptable to challenging growing conditions.

For a good primer on this topic, see What You Need to Know About Wheat from Anson Mills.

Berries and Veggies

We grow a selection of berries and vegetables with an emphasis on open-pollinated and heirloom varieties. We get a kick out of discovering new crops and flavors that you won’t normally find in a grocery store. There is a whole world to explore of berries and vegetables, and we love getting the chance to share this with others.

Some of our primary crops are raspberries, rhubarb, garlic, sweet potatoes, tomatoes, peppers, and ginger, among many other crops that we grow on a more limited basis.

We are continually trialing new crops/varieties. If there is something you can’t find locally, please reach out to us to see if it is something we can grow for you.

Bread and pastry

We bake a variety of naturally leavened breads and pastries, using ingredients from our farm as well as from other local farmers. The flour we use is stone-milled and is currently sourced from other grain growers in the Midwest who use organic and/or ecological farming practices. With the 2025 wheat harvest however, we will be excited to add in our own grains as well.