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.

Since our relocation in January 2009, Seward Co-op has had tremendous success. Our growth has put the co-op in a very good position that affords us the opportunity to build for the future and serve more people in our community.

Over the past three years, the board, management and staff have had discussions about what our co-op will do next. We held focus groups with members and conducted a member survey. Out of these conversations we decided to remodel our store last fall to make it an exceptional shopping experience. We made these improvements so we would be well situated to explore the possibility of opening a second store in the next five years. We hired a firm to explore available real estate in South Minneapolis. We conducted a preliminary market study on several sites to determine site viability.

About a year ago, co-op staff started having conversations with the Carrot Initiative (CI). Their goal to attract a grocery store to the West Powderhorn neighborhoods aligns with the co-op’s goal of a second store. The CI identified a site for us which meets many of our criteria for a second location. This site is at 38th Street and Clinton Avenue South and once housed the Greater Friendship Missionary Baptist Church. It is across the street from the Sabathani Community Center. We are calling it the “Friendship site.” We think that captures the spirit of the relationships we are building.

Our success since moving to the Franklin Avenue store four and a half years ago has put us in the position to expand access to the co-op and bring healthy food to an area with low access to fresh foods. We have continued to improve our existing store, but we have reached capacity. A second store will provide easier access to the co-op for members who live in other neighborhoods, as well as relieve some of the congestion at the current location.

We are early in the process, and held a community meeting on Tuesday, July 9 (see the Q&A from that meeting to the left). There is still significant work to be done. We will need to secure financing, to raise member capital as we did for our current building, and we need to go through design and site approval. It will be at least a year out before we will have a store built. Co-op members and the general public should stay abreast of developments related to this project by continuing to visit this webpage. As was done during our relocation five years ago, the co-op will participate in additional community meetings as the process moves forward. Thank you for your support of Seward Community Co-op! — Sean Doyle, General Manager

A family-owned business for more than 35 years, Jack and the Green Sprouts in River Falls, Wis. provides Seward Co-op with all manner of certified-organic health-giving sprouts and wheat grass. Jack and the Green Sprouts was the featured Know Our Grower, June 19 – July 2. Demo: Saturday, June 29.

Grower: Joe
River Falls, Wis.

1. When did you begin farming and what inspired you to pursue farming as a profession?
We began farming in 1976, because we read how healthy sprouts are for you, so we started growing them for ourselves.

2. When and why did you decide to produce sprouts?
When we began farming, the only product and reason we started producing sprouts is the same as above!

3. Would you briefly describe how your sprouts are produced and how this production differs from other soil-grown or greenhouse crops?
Our sprouts are grown hydroponically in an indoor controlled environment, 365 days a year. We are inspected by the state of Wisconsin and the FDA at least annually.

4. What is your favorite way to enjoy your own produce?
Sandwiches, salads, tacos, pizzas and wraps.

On Saturday, July 20, co-op members and shoppers are invited to travel both within and beyond the city to visit local farms by participating in the third annual Eat Local Farm Tour. Eighteen sustainable Minnesota producers are on board for this year’s tour, giving attendees the opportunity to experience a diverse mix of small- to large-scale farming operations, including vegetable, poultry, beef, dairy and bee farming. New additions to the 2013 tour include three urban farms! Most tours will be self-guided, and participants must provide their own transportation.

Look for copies of the Eat Local Farm Tour guide book in the co-op, or download a PDF version. In it, find suggested tours for visiting several farms within specific regions. Follow the directions from farm to farm, or, if you prefer, make up your own route using this online map. More information can also be found on the Eat Local Farm Tour Facebook page.

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.

There’s no better way to celebrate the warmer days of spring than with a cookout or leisurely picnic with locally grown foods from Seward Co-op.

Swing through the produce aisles and visit the meat & seafood counter to pick up everything you need for an evening of al fresco dining.

• Sausages: more than 20 varieties, made by hand with locally raised meats
• Sauerkraut and pickles
• Hamburger and hotdog buns (brat-sized, too)
• Seasonal vegetables for salads and the grill
• Tofu dogs, cheese alternatives, meat-alternative burgers

And visit with our staff to ask about their favorites for this spring and summer. Then sit back, relax and enjoy the sunshine and warm breezes during picnicking, grilling, camping and other outdoor adventures.

Just Local, owned by Rufus Haucke of Keewaydin Farms, sources products from many small-scale organic vegetable farms in the Viroqua, Wis., area and distributes them in the Twin Cities under the Just Local label. Just Local / Keewaydin Farms was the featured Know Our Grower, May 22 – June 4. Demo: Saturday, June 1.

Grower: Rufus Haucke

1. When did you begin farming and what inspired you to pursue farming as a profession?
I grew up on my family’s dairy farm and always loved growing and eating fresh garden veggies. I left the farm for a time and went out to explore the world. As I was working in Colorado as a ski bum, I realized how much I missed being able to grow my own food, the farm, as well as the Driftless region. I returned to the family farm in 2004 to get back to the land and back to the fresh food that I love.

2. Why did you decide to establish Just Local and what criteria do you use to determine whether a farm can become a part of Just Local?
I established Keewaydin Organics and Just Local Foods in 2005. Working with other small farmers in the community helped me meet the demand from the bank of customers I was working with when I got back into farming in 2004. Keewaydin Farm was not able to produce enough on its own, so by partnering with other farms I along with a few others were able to grow and harvest enough volume to keep orders filled for our customers. Keewaydin Organics and Just Local now has grown to a pool of more than 100 farms that we work with throughout the season. For partner farms we look for small family farms that are certified organic and/or farm using sustainable agricultural practices. We also like to feature unique items that many larger distributors don’t carry, such as a wider variety of specialty hot peppers, herbs, and even wild-crafted items.

3. What distinguishes your products from other local produce (i.e., signature products)?
The most unique fact about our product is the freshness and the timely turn-around from the field to the customer. All of our orders are custom picked to order and is on the shelf 24-48 hours later. We also now have our Fresh-Cut local line that is a relatively new concept in the produce world.

4. What is your favorite way to enjoy your own produce?
My favorite produce would have to be in the spring with the greens and salad mixes that come around this time of year. I love to be able to just go outside and pick a salad for lunch or dinner right from the field. I also like to try anything and everything that is growing. . .picking a spear of asparagus and eating as I walk through the field, or a handful of fresh green beans or snap peas. . .even sunchokes dug right out of the ground!

The vitality and sustainability of our local food system depends on the presence of a diverse network of growers and the support of a dedicated consumer base. Seward Co-op’s annual Know Our Grower program is an opportunity to connect shoppers with the talented group of local farmers producing our food. This year we are pleased to present an extended program featuring more than 10 area growers over seven months. In addition to those farms growing during temperate months, we’re including growers that push the limits of our northern growing season by using hydroponic systems and greenhouses.

Visit the website often this summer to read interviews with featured Know Our Grower producers. Sample produce from these growers and get great sale prices on selected items.

May 1 – 21: Click here for an interview and photo from LaBore Farms.

May 22 – June 4: Click here for an interview and photo from Just Local / Keewaydin Farms.

Located in Faribault, Minn., LaBore Farms was founded by Michelle Glinski in 2004. In a greenhouse, Michelle can grow hydroponic lettuce, mixed greens and cress year-round without the use of pesticides. LaBore Farms was the featured Know Our Grower, May 1-21. Demo: Saturday, May 11

Grower: Michelle Glinski

1. When did you begin farming and what inspired you to pursue farming as a profession?
I began farming in 2004. I became interested in hydroponics (or sCEA: soilless controlled environment agriculture) while studying plant biology at UW River Falls, but had to wait for several years after graduation to pursue it. During that time, I worked as an analytical chemist, a K-9 officer, and for the USDA. It wasn’t until I was working for the USDA that I really began pursuing the idea of hydroponics as an occupation. I attended my first hydroponic conference and I was hooked.

2. Why did you choose hydroponics over other growing methods?
I choose hydroponics because to me that is the future of agriculture production here in the Midwest. If we want to be able to provide clean produce for ourselves in the Midwest year-round, hydroponics seem to be the answer.

3. What distinguishes hydroponic produce from its soil-grown equivalent?
Hydroponics allows a grower to continuously grow crop after crop in a controlled environment without worrying about soil conditions or the temperature outside. In a good year, I can get up to 14 crop rotations in my greenhouse, while the average outside soil grower can only get a couple. I can also tailor my fertilizer mixture to my crop so there is never an excess of fertilizer being wasted to the outside.

4. What is your favorite way to enjoy your own produce?
I enjoy diced apples, a nice goat cheese, pecans and a light balsamic dressing with my romaine or arugula.