Village Farmstead is a one and a half acre farm located on the southwestern bluffs of the Great Lake Michigan just south of Milwaukee, Wisconsin. Our cold, long winters require thoughtful planning, appropriate technologies, careful seed variety selection and saving, and preservation practices. The market farm and its farmers are part of a larger 14 acre homestead and co-housing project.
Village Farmstead uses organic and biodynamic practices rooted in environmental ethics and social integrity. While the farm is not currently certified, we are in the process of becoming USDA Certified Organic and Certified Naturally Grown. Our produce is grown without using conventional pesticides, fungicides, fertilizers made with synthetic ingredients, or bioengineering.
We integrate intensive market gardening methods, using primarily hand tools and therefore, minimal fossil fuel input. Our intention is to provide the most nutrient-dense, vital produce possible, through extensive soil remediation via soil testing, re-mineralization, and the addition of fertility throughout the growing season. We practice minimal tillage on the land to reduce compaction and erosion, enhance soil structure, promote microbiology, and reduce weed pressure. In addition, we practice growing out and planting our own seed varieties to further biological and genetic seed diversity.
We take great care in choosing what to grow, appropriately pairing it with the people we grow it for and the land we grow it on. With that in mind, we have deliberately selected the plants on our farm to ensure the most flavorful, highest quality, and most nutrient-dense produce and preserves. Some vegetables to expect throughout the growing season:
June - July
Spinach, salad mix, head lettuce, beets, radishes, turnips, baby onions, scallions, garlic, kale, broccoli, summer squash, swiss chard, baby bok choy
August - September
Salad mix, head lettuce, carrots, beets, turnips, onions, scallions, garlic, kale, broccoli, cabbage, tomatoes, peppers, eggplant, summer squash, cucumber, leeks, swiss chard
October - November
Spinach, salad mix, head lettuce, carrots, beets, radishes, turnips, parsnips, onions, scallions, garlic, kale, broccoli, cabbage, leeks, swiss chard, winter squash, bok choy
As folks who live in Wisconsin, we recognize how difficult it may seem to sustain a local diet year round. We practice several forms of preservation including dehydrating, pickling, pressure canning, freezing, and fermenting our produce. Be it flavor complexity, increased nutritive content, or simply a longer shelf life, preservation is one way to increase the vitality and overall value of fresh produce. We hope not only to share our preserves with you, but also to work together and empower you to think ahead for the winter and learn how you can extend the harvest so that you, too, can eat locally all year long.
Community supported agriculture
What is Community Supported Agriculture?
Community Supported Agriculture, or CSA, affords customers an intimate connection with their food, the farmers growing it, and the land where it is grown. People take part in a CSA by purchasing a "share" of the upcoming season's harvest. This partnership benefits both the farmer and the “shareholder”, or what we call a "member". This direct transaction with the farmer is meant to cover early expenses when there is less income being generated on the farm, enabling the farm to maintain financial stability throughout the season.
What’s in a share?
We are growing for you and want to make sure you get more of what you love/want/need on a weekly basis. While we want to offer diversity of produce, we also do not want to overwhelm you with more than you need. Our focus is to provide you with the essentials. Membership in a CSA is one of the surest ways to get the freshest produce available, to try new varieties of vegetables often not available at the local grocery store, and to engage more fully in the natural rhythm of eating seasonally while directly supporting sustainable farming in your area!
A member can expect a medley of greens (salad mix, spinach), herbs, roots (carrots, radishes, beets), brassicas (kale, broccoli, cabbage), onions, and fruiting vegetables (tomatoes, cucumbers, squash, peppers) as these items mature and are harvested throughout the season. In the earlier months, each weekly share may not have the value of $25 due to the seasonal availability, but this is quickly made up for later in the season when warmer crops (tomatoes, peppers, cucumbers) become available and the average value of each shares exceeds $25.
Duration of the 2019 CSA Season: June 18th through November 19th (23 weeks of produce!)
Cost to each Member: $25/week for 23 weeks = $575
Delivery Options: Pickup sites in Oak Creek, Riverwest, and Fox Point
Space is Very Limited. Follow the Link Below to Sign Up for the 2019 Season!
Sharing in the Reward and the Risk:
We don't control the seasons or the weather, nor do we want to. Some seasons are great for growing, and others are more challenging. We do our best to plan and accommodate for changes in the increasingly unpredictable climate we live in. This is simply how it goes when working with, rather than against, nature.
By bringing the production of food closer to home and partnering with the farmers who grow it, we can begin to cut our dependence on a corporate food system that exploits people and planet; poisoning our air, soil, and water; stealing from indigenous, family farmers and future generations; allowing for hunger amidst plenty, holding our tax dollars hostage, and robbing us of choice and health in the name of profit. By investing in a CSA, you are directly investing in community, sustainability, and local agriculture.
Farmers market and Stand
OAK CREEK FARMERS MARKET
8040 S. 6th St, Oak Creek
Drexel Town Center
VILLAGE FARMSTEAD'S FARMSTAND
CLOSED FOR SEASON
Call ahead or just drop by to check out the farmstead in action, buy some freshly harvested produce just for you, and top it all off with a hike through Bender Park!
"We are told that the Zen master of doing housework spends a lifetime perfecting the job of doing the dishes so that the activity ultimately becomes an art form of sublime pleasure and satisfaction. What greater success could there be in life?" These words, written by John Seymour, illuminates Sara's perception of "chores". She thoroughly enjoys the routines of life, using each day as an opportunity to become more efficient in her tasks, so that they can be seen as a practice of skill, instead of a dreaded duty. Though Sara does not come from a farming background, she was brought up by parents who encouraged home-cooking, problem solving, teamwork, and follow-through. She has carried these qualities with her, and when coupled with her degree in Environmental Philosophy, has become highly determined to assume the role of being one small, yet critical part of an interconnected universe. She believes that working with the land in a way that looks holistically at the planet and all of its ecosystems is the best place to start when it comes to meeting our basic needs.
For nearly a decade Ali has been living and working on certified organic and biodynamic farms in the Pacific Northwest, learning to farm with intention and gratitude. Her farming adventure began co-managing Tani Creek Farm on Bainbridge Island, WA. Overlooking the Puget Sound and beneath the expansive Olympic Mountains, she cultivated the land, involved in everything from soil science to seed saving, the care of a small herd of dairy goats and providing food to the island community. For the last two growing seasons, she expanded her abilities further on farms in Oregon, living outside, breaking ground on new land, and building infrastructure. Still, she felt a strong pull to return home to Milwaukee, where it just so happens her brother and his partner had similar dreams. Ali fell in love with farming for its physicality, its ever challenging and dynamic nature, yet beautiful rhythm, and for how it swept her further into the wonder and mystery of life each day. Simultaneously, she was drawn to the real; that waking with the sun, growing food and raising animals on the land involved. With an enduring love of the natural world, she is always happiest outside, whether camped out on a glacier in Patagonia, exploring the coasts and rivers of the Pacific Northwest, or with her hands in the soil connecting to life in the most inherent of ways.
Sam is continuously exploring a more diverse, critical, and reflexive comprehension of what he believes are today’s most decisive questions. Naturally, this pursuit of life's hidden answers lured Sam into one gnarly, albeit fun as heck, wilderness. From expeditions in the backcountries of North America, to studying philosophy, anthropology, ecological economics, and geography in college, and to making music and touring the country with his best friends and bandmates Horseshoes and Hand Grenades, Sam didn't take long in finding the most logical synthesis of all his loves; farmsteading. For the better part of a decade, Sam has grown food for himself and others. In addition to examining the food system directly in Milwaukee, WI Sam works to situate it’s particularities in the ever-dynamic and connected world. Nose-deep in a book, wrist-deep in the soil, forefinger plucking the bass, and his heart set on revolution, Sam consistently applies his love of and dedication to our world and it's inhabitants to each critique, plan, long-winded bio, and of course, every seed sown.
Village Farmstead Voice
Follow the links below to our monthly newsletter the Village Farmstead Voice.
Sam: (414) 559-8642
Sara: (414) 708-0587
Ali: (414) 331-8408
Village Farmstead, LLC
4020 E. Fitzsimmons Rd. Oak Creek, WI 53154
We'd love to hear from you! Email, snail mail, or call with comments, concerns, questions, suggestions, or just to say hi!
Starting with food, we aim to re-localize and retake control over our most basic necessities, and in turn, divest and eliminate our dependence on the faceless, opaque, undemocratic, environmentally destructive, and the often morally corrupt and even violent global food regime. While regulation and reform is essential, it is not enough. We need to reinvest our money and energy in locally rooted, environmentally sound, socially just, and economically responsible alternatives, while expanding opportunities for all of us to share in a more prudent and peaceful existence.