Prairie Produce

The Farm Plan

1.2 acres of vegetable cropping in section 20

  • Brassicas

  • Leafy greens

  • Squash

  • Nightshades

  • Root vegetables

150 trees in section 19

  • Natives (elderberry, pawpaw, serviceberry, etc.)

  • Nuts (walnut, chestnut, hazelnut, heartnut, etc.)

  • Other fruits (peach, plum, persimmon, fig, etc.)

1 acre of ginseng in section 21

1 acre medicinal/kitchen garden in section 18

What to do with all this food!

We fully intend to grow as diverse a range of foods as possible, but despite our own needs as well as that of the community, we can’t possibly eat everything as it grows. In order to not waste a morsel of our fresh food, we plan to can, jam, pickle, ferment, bake, sauce and juice everything we possibly can. Through our winter root cellar storage, we should be able to supply the community with good nutritious food all year long. To supplement the stored goods of winter with some fresh greens, we also plan to build hoop houses for growing season extension.

Distributing it

Our mission from the start is to donate at least 10% of what we grow to people in need.

However, we also need to eat. This is why we are using the Jeavons method to grow more food with our space.

We are connected to the Freeport, IL, Monroe, WI, and Woodstock, IL farmers markets, as well as the Jo Daviess Local Foods Collective.

We will give everything we can to folks in need starting in Freeport, and wherever else we can connect.