September 9th, 2019

What’s in your share?

  • Napa Cabbage

  • Storage Onions

  • Cherry Tomatoes/Slicers

  • Arugula

  • Radishes

  • Green Beans

  • French Fingerling Potatoes

This coming weekend, we are planning to host a tour of our farm for all of you, our CSA members. Those of you who have been to the farm or who live on this side of town, know that one of the We Energies Power Plants is located in Oak Creek. Just beyond the beautiful rows of organically grown vegetables and the sounds of Sandhill Cranes, are two smokestacks, billowing steam and the byproducts of burning coal. This eyesore on the edge of our horizon disrupts not only our little oasis, but more importantly, the homes, lives, and wellbeing of countless others who are in one way or another connected to the extensive and critical nature of the Midwest - it’s land, water, and air.

While many would prefer to hide from the constant - inconvenient and unsightly - reminders of where and how energy comes to us, we believe it is vital that we center ourselves in one of the greatest callings of our time, climate change, and firmly stand to make a difference. Our neighbor, We Energies serves as a constant reminder that burning coal and using fossil fuels for energy is outdated, impractical, and existentially expensive and deadly to all life on earth.


The fact that we ended up on this property is no coincidence. It has always been our goal to live the change that we want to see. Our friends and family live in Milwaukee, and we have always wanted to grow their food and be close to them. Through food, housing, and other day-to-day sequences and necessities, we want to include those we love in a more shared and responsible existence. Relying less on our own individual faculties and stockpiled resources, and instead seeking opportunities for sharing, together we have the opportunity to demonstrate alternative lifestyles and begin breaking from the myth that what is, is all that can be.

We are not about to abandon a city that we know and love so dearly. And any escape from the power plant would have been superficial, at best. Aside from the Amazon engulfed in flames, what better symbolism for this struggle than our Hobbit-esque community and organic farm flourishing aside the fiery shadows of a concrete Goliath.

As citizens, as farmers, and as fellow inhabitants of this earth, it is our responsibility to demand and set course for change both in our city and in our world at large. Growing highly nutritious food and supplying it locally is an undeniable part of this change, but it is not the only action we need to take.

“If not now then when, if not us then who?” - Malcolm X

Arugula Pesto

  • Bag of arugula

  • 1/4 c olive oil

  • 1/4 c finely grated parmesan cheese

  • Salt and pepper to taste

  • 1-2 cloves garlic

Blend all ingredients into a paste, adding oil gradually until it becomes creamy. Use as you would basil pesto.

Smashed Potatoes with Butter Drizzle

Potatoes that have just been dug are very tender, with thin skin. We like to keep them whole when we prepare them, to highlight their creamy centers.

  • French fingerling potatoes (if you still have potatoes from last time, add them!)

  • Course sea salt

  • Olive oil

Butter Drizzle

  • 1/8-1/4 c butter (depending on how much you like butter)

  • 1-2 cloves garlic (finely minced)

  • Thyme, rosemary, or any other dried or fresh herb

Preheat oven to 425 F. In a mixing bowl, toss whole potatoes into olive oil so they are coated evenly. Put on baking sheet and sprinkle sea salt over the top. Roast for 30-40 minutes, or until they are pleasant to bite into. Meanwhile, melt butter, garlic, and herbs in a saucepan. When the potatoes are done, smash them with a fork, so that the skin opens and they become flattened a bit. (Don’t press so hard that you squish them completely.) Drizzle the butter mixture over the top. Add salt and pepper to taste. This is great over a bed of arugula.