Wisconsin Growers Co-op was founded in 2006 to help 20 families maintain ownership of their farms. Its members are dedicated to the idea that if farmers take “good care of the soil, the soil will pay back with high-quality produce.” This mindset has proven effective; Wisconsin Growers often brings us produce all year long, from greenhouse radishes at the first sight of spring clear around the calendar to over-wintered parsnips. The key to the longevity of their growing season are labor-intensive, fossil fuel-free farming methods. On nearly 40 acres of the co-op’s land, these farmers plant, tend, and harvest crops exclusively using horses, horse machinery, and hand tools. In addition to more popular produce items such as potatoes, onions, and radishes, the Wisconsin Growers Co-op offers unique heirloom squash varieties, such as Queensland blue and Long Island cheese. WI Growers was the featured Know Our Grower Oct. 2 – 15. Meet the Grower: Sunday, Oct. 5.

Sales & delivery staff: Al Weinrich

How do you describe the Wisconsin Growers Cooperative?
Wisconsin Growers is a group of 30 small family farms that came together to help each other market their produce. Some farmers have only a small garden plot and others have several acres of produce. All of the farmers are Amish at this time. Farms are located in west/central Wisconsin near the towns of Black River Falls, Mondovi and Taylor. Labor is traded on the farms if someone needs help with just about anything such as weeding, planting and harvesting. Farmers/growers take turns on the growers board (a 3-person board of directors) helping to manage everything from planning what type of produce each grower will grow, to making sure the produce truck gets loaded on time as well as assisting the sales manager, as needed.

Wisconsin Growers products are either labeled organic or “sustainably grown.” When they are labeled “sustainably grown” can you describe the approach to farming?
When our produce is labeled as “sustainably grown” our growers are to follow the same requirements as the certified organic growers. The only difference being they don’t pay a certifier, which may be a financial hardship if they are a small grower. Soil building practices and amendment applications on both organic and sustainably farmed fields of Wisconsin Grower farms all follow the same National Organic Program standards.

What distinguishes your products from other local produce?
Our produce is checked both at the farm and as it is aggregated at the loading dock which ensures consistent good quality. Also, horses are used to cultivate the produce.

What is your favorite way to enjoy your own produce?
I most enjoy tasting the fresh raw produce while picking it up from the farms or as it is delivered. Especially green beans, tomatoes, and of course watermelon and muskmelon.

Gardens of Eagan (GOE), a 100-acre certified-organic farm near Northfield, Minn., has always been a place to learn about and grow organic produce. After more than 20 years of growing vegetables, farmers Martin and Atina Diffley leased their farmland to the Wedge Co-op, selling the co-op their 20 tractors and well-respected brand name. Overnight, in 2008, the Wedge’s 10,000 members became farmers by proxy.

Produce from GOE can now be found at two farmers’ markets, in addition to the co-op’s shelves. Look for GOE’s new type of community-supported agriculture (CSA), based on market-style shopping instead of prepacked shares. GOE is also home to the Organic Field School, a nonprofit dedicated to teaching about organic food and farming. Currently, GOE is incubating three new farm businesses, Fazenda Boa Terra, Bossy Acres and Humble Pie Farm CSAs. Every season at GOE is an opportunity to grow new farmers and feed people fresh, local food. Gardens of Eagan is the featured Know Our Grower July 17 – 30. Demo: Saturday, July 27.

Grower: Linday Halley, Farm Manager

When did you begin farming and what inspired you to pursue farming as a profession?
Growing up on a farm, I learned early about my connection to the soil and have been farming organically since 1989. It just made sense.

How does GOE as an organization differ from other farms?
GOE is unique in that it combines the challenges of running a farm, but using a brand-new model in farming. As a cooperatively owned farm and as we’ve recently transitioned to new land, we are breaking new ground literally and figuratively.

What distinguishes your products from other local produce?
We are drawing on years and years of experience, and it shows. We grow lots of produce that other farms won’t attempt — like sweet corn and watermelon.

What is your favorite way to enjoy your own produce?
In the field and with knife in hand. Nothing better.

DragSmith Farms was founded in 1988 when Gail and Maurice Smith bought the farm that has now been in Gail’s family for 115 years. They grow approximately 30 acres of certified organic produce, greens and micro greens that is marketed, along with bison, elk, lamb, honey, maple syrup and many other products from neighboring farms, at their on-farm store and greenhouses, as well as at restaurants and food co-ops in Minnesota and Wisconsin year round. DragSmith Farms was the featured Know Our Grower, June 5 – 18. Demo: Saturday, June 15.

Growers: Gail and Maurice Smith

1. When did you begin farming and what inspired you to pursue farming as a profession?
In 1988, we moved from Austin, TX to Barron, Wis. Gail wanted to grow a few vegetables for our own use and it kind of got out of hand. We started by doing a road side stand in Barron and Rice Lake, Wis. Then we helped start two farmers markets. The farm has been in Gail’s family for more than 115 years, so when we retired from getting a paycheck, about eight years ago, we decided to work the farm full time. It didn’t go so well relying on our own farming community, so we started marketing in the Twin Cities and now we sell to about 100 restaurants and food co-ops and have a small CSA.

2. When and why did you decide to produce micro-greens?
We attended a conference in Colorado about growing tomatoes in greenhouses; during one of the presentations they talked about micro-greens and were trying to sell a $20,000 system for that purpose. After watching the demonstration, Gail decided she could do it without spending the money on their system. We had a customer, Canoe Bay, which is a five-star resort near Chetek, Wis., that was buying produce from us each week. He started buying four or five trays a week from us and the rest is history.

3. How do micro-greens compare to more mature greens?
Micro-greens have more intense flavor, nutrition, visual appearance and color.

We’re excited to be part of the Seward Winter Frolic! Join us for a holiday fair at the co-op on Saturday, Dec. 1 to sample holiday foods from local producers:

Featherstone Farm
Barsey’s Almonds
Alemar Cheese
Gudbar

Browse the aisles for gift ideas and warm up with live music, hot beverages, local art and prize drawings.

Seward Co-op staffer, Chrys Laramy, will have her beautiful pottery on display and for sale in our dining area from noon to 5 pm.

From 1:30 – 3:30 p.m., we’ll host local author Anne Sawyer-Aitch as she signs copies of her children’s book, Nalah and the Pink Tiger.

This year’s Seward art crawl—“Art in the ’Hood”—kicks off Friday, Nov. 30, and runs through Sunday, Dec. 2, throughout the Seward neighborhood. See schedule of events and details at www.sewardarts.org.

Internationally, there are an estimated 750,000 cooperatives that serve 730 million members. And throughout this year, we have an extraordinary opportunity to inform people around the world of the robust, human-scale, cooperative business model. The United Nations (UN) General Assembly has proclaimed 2012 the International Year of Cooperatives. Yearlong observances such as this have been regularly declared by the UN to promote awareness of important political, social, cultural, humanitarian or human rights issues. The 2012 resolution, titled “Cooperatives in Social Development,” recognizes the diversity of the cooperative movement around the world and the role cooperative businesses play in achieving economic stability, while also contributing social and community benefits.

At Seward and other food co-ops across the United States, we’ll be highlighting the economic and social benefits of co-op grocers in a variety of ways. Throughout the year, expect special events and activities to raise awareness of co-ops and celebrate the mutual commitment consumers and their local co-op grocers have demonstrated to each other.

One of these activities is an online video series hosted by Kevin Gillespie, co-owner and executive chef at the Woodfire Grill Restaurant in Atlanta and sixth season finalist on the Bravo TV series “Top Chef.” Gillespie takes viewers through farm fields and grocery aisles nationwide showing the unique role co-ops have in building local food systems and their impact in their communities. In late January, we hosted a group of cooperators in Seward Co-op’s classroom to view the first episodes — one of which featured our co-op. Subsequent videos will be released throughout the year and can be viewed at www.strongertogether.coop.

Throughout 2012, we’ll have demos and samples from P6 co-op producers, displays of co-op products, and information in the store about the International Year of Cooperatives.

Friday, Sept. 28
Chicken Vindaloo
Green Curry Roast Vegetables
Jeera Rice
Coconut Vegetable Curry
Samosa Cakes
Coconut Curry Roasted Chicken

Saturday, Sept. 29
Bacon Cheddar Leek Frittata
Baked French Toast
Vegetable Scramble
Breakfast Quesadillas
Biscuits & Gravy & Sausage
Potato Tomato Chevre Frittata

Sunday, Sept. 30
Bacon Cheddar Leek Frittata
Baked French Toast
Vegetable Scramble
Breakfast Quesadillas
Biscuits & Gravy & Sausage
Potato Tomato Chevre Frittata

Monday, Oct. 1
Chicken Enchilada Verde
Enchiladas de Papas
Adobo Vegetable Rice
Catalan Roasted Vegetables
Pineapple Chicken
Latin Roasted Squash

The Star Tribune recently ran a write up on the Eat Local Farm Tour, co-sponsored by the Twin Cities natural food co-ops. The self-guided tour takes place Saturday, July 30, and features 11 different area farms. Read the article and visit Seward Co-op’s Farm Tour page with links to all of the participating farms.