Our Partnering Farms:

Breslin Farm

About the Farm

Breslin Farms is a father-and-daughter operation in its third
year transitioning a family farm from conventional to organic row crops.
With a focus on biodiversity and sustainability, we concentrate on
small grains and dry beans. We use heirloom varieties and save our own
seed whenever possible.

Mint Creek Farm

About the Farm

Mint Creek Farm is owned and operated by Harry and Gwen Carr,
with the help of their children, Jonathan and Raya. The Carrs started
with 50 acres in 1992 and have grown to 220 acres. The sheep were
originally part of their plan to enliven and enrich the soil that had
been so depleted by modern mainstream agricultural practices.

The Carrs studied Biodynamic agriculture at the Michael Fields
Institute and learned that planting perennial grasses and legumes is the
first step in revitalizing farmed-out land. They also saw
demonstrations of how to rotationally graze livestock, and learned how
frequent movement of grazing animals is good for animal, forage, and
soil health.

Harry learned to plant mixes of legumes and grasses suited to the
different conditions of the farm through trial and error and by talking
to area farmers. Soil tests showed great improvement in soil fertility
and texture after having the sheep rotationally graze in a particular
area. It made them particularly happy to know that the thick sward of
grasses on their ground was holding the soil there, so that it wasn’t
washing downstream and eventually adding to the hypoxic zone in the Gulf
of Mexico.

In addition, the Carrs learned that rotationally grazing perennial
pasture is actually the best carbon-dioxide-absorbing natural system
there is— even better than planting trees, because the forage plants are
kept in their vegetative state.

Green Acres Farm

About the Farm

Green Acres, owned by Beth and Brent Eccles, has a unique history.
Beth’s grandfather, a Japanese immigrant, moved to Indiana in the late
1930s and began a small truck farm, selling Asian vegetables to
restaurants and stores in Chicago’s Chinatown. His son, Ben, took over
the farming operation in 1969 and continued his father’s wholesale
business for the next 35 years. Beth and her husband, Brent, began
farming in 1996. Meeting Abby Mandel at the Best of the Midwest Market
inspired the couple to bring their sustainably raised food to farmer’s
markets in Chicago. Expanding on the Asian vegetable niche, they also
grow more than 500 varieties of heirloom vegetables, fruits, and
specialty greens. With two daughters, Beth and Brent are proud to
continue the family tradition of farming.

Organic Valley Farm

About the Farm

Our story starts back in January of 1988—a time when
family farms were on the brink of extinction. We were a handful of
farmers in Southwestern Wisconsin’s coulee region and we shared a love
of the land. We also shared the belief that a new, sustainable approach
to agriculture could help family farms and rural communities survive.
With a small poster inviting area farmers to join our current CEIEIO,
George Siemon, for an informational meeting regarding the formation of
the Coulee Region Organic Produce Pool (CROPP) at the county courthouse,
we created enough momentum to carry us to this day. 

Folks back then, just like you today, were concerned
with food quality and environmental issues. They were looking for more
natural, nutritious food—food grown without synthetic and potentially
harmful pesticides, herbicides, and fertilizers. We began by growing
organic vegetables, and soon added organic dairy products. When we found
the demand we anticipated was real, we created the Organic Valley brand
name and expanded our product line.

Chef Marta

Chef Marta is defined as the creative inspiration of the moment. Her gourmet seasonal dishes are made with all organic produce from all local farmers. All the colors in her cooking come from the inspirational colorful seasons. Recently Marta started making mouth watering and delicious raw vegan snacks with a twist. She likes to focus mainly on smaller parties to give personal and exceptional service. With over 12 years of food and beverage industry experience Marta understands all the aspects of delivering great food and service. She will make sure to give the costumer the perfect, tailored menu for their needs and the staff will deliver a smooth, worry-free event.