Partner Farms

Prairie Wind Family Farm, Grayslake, IL

Prairie Wind Family Farm is a certified organic farm owned and operated by Jen & Jeff Miller located at the heart of Prairie Crossing, a conservation community in Grayslake, Illinois. For 5 seasons, the Miller and Sheaffer families worked in partnership to grow produce at both of our farms for our shared CSA program and farmers' market. By working together, we were able to expand production without compromising our commitment to quality, to our customers, and most importantly, to our young children. While the two families now operate separately, we continue to collaborate and work together on farm projects. The Millers raise a diverse mix of certified organic vegetables, raise hens on pasture for eggs and collaborate with Liberty Prairie Foundation to run a successful community Gleaning Program to engage the community on the farm.  Their farm is a lively, friendly place!

 Mick Klug Farm, St. Joseph, MI

mick klug sandhill

Mick and his family grow the fresh fruit for our fruit shares.  Their farm is located in St. Joseph, Michigan and has been in Klug family for over 80 years.  Mick uses a growing system called Integrated Pest Management (IPM).  Farmers who use the IPM approach conduct extensive monitoring of insect and disease problems to ensure that a synthetic pesticide or fungicide is only used as a last resort and only in the smallest quantity necessary. This approach minimizes the impact on the natural environment.

 

Jen & Bryce Riemer, Brodhead WI


Jen and Bryce Riemer raise Hereford cattle, Berkshire hogs and meat chickens on their third-generation family farm near Brodhead. Their beef, pork, and chicken are included in SFF's meat share. The Riemers' animals are raised humanely and without the use of hormones or antibiotics. Beef cattle eat a mix of pasture grasses, hay and non-GMO corn that is grown on their farm. Hogs are a fed a mix of grains, including non-GMO corn that Jen and Bryce grow and grind themselves. 

 

Jacob Marty, Monticello, WI


Jacob raises grassfed beef for our meat share. His sixth-generation farm has been in the family since the 1850s. Jacob is committed to practices that regenerate and build soil, sequester carbon, and enhance the health of the local water, air, and nutrient cycles by observing patterns that occur in nature.

 

Dave & Carolee Rapson, Country View Dairy

 
Dave and Carolee make yogurt using minimally-processed, non-homogenized milk produced by their own herd of cows. Once the cows have been milked, a pipeline takes the fresh milk directly from the milk house to their state-certified yogurt facility 200 feet away. Building a dairy-processing facility right on their farm has allowed the Rapsons to bypass the commodity market and to make their farm an economically sustainable business for the next generation.

 

Al & Sarah Bekkum, Nordic Creamery

The Bekkums make butter and cheese in a small but state-of-the-art building on their dairy farm in southwestern Wisconsin. We work with Al and Sarah because theirs is the best butter we've ever tasted. Nordic Creamery butter is made in small batches a couple of times a week and hand-packed to order so that it's as fresh as it can possibly be. We also work with Al and Sarah because we believe strongly in the importance of agricultural diversity in rural areas. Value-added enterprises can play a vital role in making farming an attractive career option for the next generation.