2018 Farm to Table Memberships
Over the past few months we've been planning for the 2018 growing season. We are incredibly excited for what this year will hold, particularly because we will be able to expand in ways we've long dreamt about.
As you may know, in 2017 we offered memberships to a small handful of friends and family. The primary intention here was for us to gain experience in the farming process end to end, from seeding to transplanting, weeding, harvesting, packing and delivery. We are grateful to those who participated in this aspect, provided feedback, and helped set the stage for future growing seasons.
Three big takeaways from last year centered around expansion (feeding more families), maintaining shelf life (better understanding what produce requires special harvest and post-harvest handling), and interest in additional products (grass-fed beef). Our aim is to provide produce and meats that you are familiar with and prepare often, while nourishing your family in the deepest way possible.
We plan to address the takeaways from 2017 in the following ways:
Over the next 12 months we will continue developing infrastructure (green house, hoop house, tractor, pole barn) for Field and Farm Co, which will allow us to produce at a higher volume. In the meantime, we have decided to partner with our mentors, Janet Gamble and Steve Tomlins, to supply approximately 10% of the produce share as a means to continue providing crops that require special care. Steve and Janet have been growing for 15+ years and their farm, Turtle Creek Gardens, is regarded as one of the best certified organic farms in the Midwest.
The interest in grass-fed beef has been both thrilling and substantial. As we work to establish a herd of our own, we have partnered with neighbors and dear friends, Jeb and Janell McMahon, who run Lowline Prairie of Wisconsin. In doing so we will be able to provide our members with grass-fed and grass-Finished beef, raised on open pasture without any growth hormones. This family farm has the gold standard in terms of how they treat their lowline Angus and how the meat is processed locally in New Glarus.
There is a saying that goes, "If you can't know your farmer, you should know the person who knows them." In a world where much of the food readily available is highly processed and wreaking havoc on our bodies, we hold these types of relationships (both with other farmers and with you, our community) in high regard.
If you are interested in the food we are working to produce and supply, our Farm to Table Memberships work as such:
- As a member, you can opt to select a produce share, a meat share, or both. In addition, members receive two custom Field and Farm Co campfire mugs and will be invited to one of four private dining events held at our farm.
- Shares will be available for pick up every other week beginning in June and ending in October. Pick-up locations are being Finalized but there will be one in Barrington/Palatine and one in Oakbrook.
- All produce is organic, sustainably-farmed and local. No pesticides or harmful chemicals are used, from seed to harvest. Produce shares will include many fruits and vegetables you commonly use, such as: carrots, spinach, onions, kale, potatoes, peppers, tomatoes, corn, salad mix, melons, herbs and more.
- All meat is grass-fed and grass-Finished on open pasture, with no growth hormones. Members opting for a Meat share can elect to sign up for either a full share (10 lbs) or a half share (5 lbs). Both full and half shares will consist of ground beef (50%), roasts (30%) and steaks (20%).
- The cost for your membership will be split across two payments, billed twice during the season: half is due on April 1st and the remaining balance will be due July 1st. Payments can be made via cash, check, or credit card.
The number of shares we are able to provide is limited, so at your earliest convenience, reserve your membership below.
We look forward to continuing to cultivate and nurture community, while using our land to inspire others to live a life of freedom and wellness. Thank you for being a part of our farm and a part of our community.
Benjamin and Meghan