Saturday, January 5, 2013

38-Acre Farm for Sale five miles from Glenwood City, WI with great views. Eight acres are in CRP that will come out September 2013, 8 acres are tillable (7 are currently rented out to a neighbor), and additional land adjacent can be rented for more tillable acreage. Some hardwood forest and some pasture land as well. Run as a CSA vegetable farm for the past five years. Nice barn with updated metal roof, packing shed, walk-in cooler and 12 by 48 attached greenhouse with four-season possibilities. The loft of the barn serves as a great dance floor. Two houses: main house has four bedrooms, updated kitchen, two baths, refinished hardwood floors, attached garage, and a propane boiler that serves cast-iron radiators for heat. Additionally, there are four solar hot water panels that provide domestic hot water and supplement the heating system. Nice soapstone wood fireplace can provide 100% of your heat if you wish, or use as a back-up. Additional house next door is one-bedroom, one bath with finished basement, hot-water radiant heat and wood fire place back-up. The second house is great for farm employees or additional rent income. Two pole-type sheds in good condition for equipment storage and a refurbished grain bin makes an excellent guest house. Two hoophouses come with the property (30 by 92 and 15 by 96). Year-round creek, maple sugar bush and outstanding hunting as well as established hops, rhubarb, apple trees, raspberries, small asparagus patch and other herbs. $234,000. Questions may be directed to

Thursday, January 3, 2013

Monday, December 3, 2012

Saturday, January 7, 2012


I have been delinquent on keeping up the blog. If you haven't yet, check out our website for details on the 2012 CSA shares. Now taking sign-ups!

Monday, June 28, 2010

Week Four

Veggies in your bag this week:

-Basil and Parsley
-Swiss Chard/Collards
-Snow Peas/Snap Peas (eat pod and all with both of these).
-Green Onions/Pearl Onions
-Garlic Scapes (the long curly cue—chop and add to a stir-fry for a mild garlic flavor).

First off: Reminders

*** Please return your delivery bags to your drop site each week. I have gotten very few back and am nearly out. Thank you!

*** Next week, the Monday delivery will be on Tuesday to accommodate those who have Monday vacations. So pick-up Tuesday July 6th, same time and place of course.

*** My mother, Lucy, will be running the ship next week. If you have a question/problem, contact her at 715-265-4134 or the Piney Hill email:

The weeks are flying by here at the farm and summer has set in. Potato bugs have arrived and weeds continue to grow, but we continue to feel optimistic about the crops (no shortage of rain!). We have been spared the damaging weather that many have suffered in Minnesota, and I am reminded how tenuous our feeling of control really is. In fact, we were discussing at dinner the other night that as Americans we often think we are in control or want to be in control, more so than in other cultures. We do not like it when things just “happen” to us. Farming makes this realization even more clear. We want so badly to control everything that is happening in the field, but in the end, all it takes is a hail storm or a flood to show us that our control is all an illusion. But enough of my ramblings, we are in control of it all for now, I’m sure!

Snap peas arrived in a flurry this week and I eat and pick and eat and pick.
Here is a link to some sugar snap pea recipes posted on a Spring Hill Community Farm’s website (a CSA near us).

And another link to using collards and greens from their site:

There is an entire recipe index there that may be useful to you.

Enjoy the holiday weekend.

Sunday, June 20, 2010

Week Three

Veggies in your bag this week:

-Napa Cabbage (Monday only, Thursday will possibly get broccoli or some other delightful thing:)
-Lacinato Kale
-Endive/Frisee’ (these two names are used interchangeably…they are also very similar to Escarole and probably any recipe for Escarole would work with this green too).
-Snow Peas
-Green Onions
-Garlic Scapes (the long curly cue—chop and add to a stir-fry for a mild garlic flavor).

Our two-week onslaught of rain was capped off Tuesday evening with 1¾ inches in less than an hour. Needless to say the already saturated ground couldn’t absorb all that water fast enough and some rivers of mud began moving through the vegetables, mainly noted in the lettuce. So if you find some muddy lettuce, that’s why.

It is interesting to look back at what was happening on the farm a year ago. In my week three newsletter, I noted the explosion of potato beetles, weeding til dusk on the solstice and picking so much broccoli we didn’t know what to do with it all. Well, each year is different. This year we can still count on both hands how many potato beetles we’ve picked off (amazing really—must be due to moving fields) and less weeding (I can actually see all of our crops this year and I am not planning to abandon anything because it’s too weedy).

Our bees swarmed for real this year, taking the queen with them, leaving half the population behind to rear a new queen. As I contemplated the disloyalty of the bees to me, I tried to stay positive. There is much to be learned from the life of bees: if it’s too crowded, move on to new places; if you lose your leader, rear a new one; store all that you can for winter—it’s guaranteed to be long and cold; honey is the nectar of life.

Two-Way Street Beets from the MACSAC cookbook

A member pointed this recipe out to me last year. I finally had the chance to make it and finally fell in love with beets (even farmers don’t like all the vegetables).

1 bunch of small-medium beets
juice of 1 orange
1 tablespoon butter
1 tsp peanut oil
1 tsp dark sesame oil
1 tsp hot chili oil
1-2 tablespoons soy sauce

Cut beets off stems. Gently scrub beets. Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter.

Week Two

Veggies in your bag this week:

-Napa Cabbage
-Swiss Chard/Kale/Collards in a bunch
-Salad Turnips (yummy eaten raw, but cooked is okay too).
-Green Onions
-Garlic Scapes (the long curly cue—chop and add to a stir-fry for a mild garlic flavor).

I feel quite certain we have had more straight days of straight rain recently than we have had in the last three years. Usually the end of my long days weeding, planting or harvesting are punctuated by an hour futzing around with the irrigation system to get the plants a nice drink of water. Not so right now. We have resigned ourselves to weeding in the rain, dragging our mud-laden feet around the field. If it’s not one thing it’s another, and on one hand I am very thankful to not spend time irrigating, but on the other, our slug problem has gotten out of control. They fall out of the heads of lettuce by the hundreds (no joke). Once the sun comes out again, plants are going to explode with growth.

Most crops seem to be doing well. The exceptions have been due to problems of seeds not sprouting. Our second planting of carrots failed completely (I’m not sure why) so there will be a gap between carrot harvests. Peas and cucumbers will soon be on the menu. Tomatoes are taking off like crazy in the hoophouse. Broccoli and cabbage are on their way.

If you haven’t yet, you can fan Piney Hill Farm on Facebook. I can’t promise
we will update very often (my facebook usage drops dramatically in the summer), but you never know what the farm might post.

A recipe for this week:

Asian Fusion Slaw (from the Featherstone Farm Cookbook)

½ cup vegetable oil
2 tablespoons toasted sesame oil
¼ cup rice vinegar
1 ½ tablespoons fresh ginger
2 tablespoons soy sauce

6 cups shredded napa cabbage, thinly sliced
2 bell peppers sliced into sticks
1 bunch green onions, finely chopped
1 cup chopped salted peanuts
1 cup minced cilantro

1. Mix the dressing in a small bowl.
2. In a big bowl, toss together the cabbages, peppers, and onions. Pour the dressing over the cabbage and toss. Salt to taste.
3. Add the peanuts and cilantro right before serving