Saturdays at the Brookfield Farmers Market
By Liz Lyon It’s six o’clock on a Saturday morning as the Gwenyn Hill Farm van makes its way into […]
vegetables
Resilient, Diversified Farming
February 18, 2020 By Laurel Blomquist A few weeks ago, I attended the Organic Vegetable Production Conference. This conference is
Hope Springs Eternal
March 30, 2020 By Laurel Blomquist “There was no time to lose, no time to waste in rest or play.
Thank You
by Linda Halley | Having felt robbed by the pandemic of Thanksgiving, and fearing Christmas was shaping up to be
The First Half of 2020
By Laurel Blomquist | 2020 is certainly an exceptional year so far. We’ve all been feeling the effects of these
Laying the Foundation for Local Food: How UW-Madison’s Seed to Kitchen Collaborative Supports & Informs Our Regional Foodshed, Part Two
by Dylan Bruce and Jenyne Loarca | Why a decentralized seed system with context-relevant data is so important The process
Laying the Foundation for Local Food: How UW-Madison’s Seed to Kitchen Collaborative Supports and Informs our Regional Foodshed, Part One
By Dylan Bruce and Jenyne Loarca, Photos by Dylan Bruce | In the depths of winter, there’s a particular joy
An App to Study Crop Pollinators
by Katy Thostenson | On a warm, sunny day this past summer, I stood on an organic farm in southern
Weed Control at Gwenyn Hill Farm
By Laurel Blomquist | Earlier this year, I wrote about Gwenyn Hill Farm’s organic management practices, relating to Gwenyn Hill Farm’s
Organic Plants for Nourishment
by Lexie Goldberg | Nourishment is a word that circles around my head and heart constantly. Each and every day,
Cooking for Brain Health
by Susan Speidell | When was the last time you had an opportunity to take a cooking class that focused
Pest Control at Gwenyn Hill Farm
by Laurel Blomquist | In my last journal entry, I explained how Gwenyn Hill Farm uses fertilizers. In this entry,
Fertilizers at Gwenyn Hill Farm
By Laurel Blomquist | On May 28, 2019, Gwenyn Hill Farm was visited by an inspector from MOSA, or Midwest
Who Gets Kissed? and Other Corny Seed Varieties
by Linda Halley | On the heels of Christmas catalogs come the seed catalogs. Farmers and gardeners alike love to pour over the
How I Would Use This Week’s Share, Part II
by Laurel Blomquist, Head Gardener | Fall is officially in full swing, and the sheer variety of vegetables may have some
The Culinary Connection
by Laurel Blomquist, Head Gardener | A lot of people ask me how I got into farming. It’s not exactly a
Flavor Rules
by Linda Halley, General Manager | This past week Gwenyn Hill Farm hosted the Kettle Moraine Garden Club. There’s so much
How I Would Use This Week’s Share
by Farmer Laurel | At the start of the CSA season, we gave each of our members a Gwenyn Hill tote
Tryouts… Criteria for a Lonely Vegetable
By Sarah Mayer | Benji digs. I pull and select, with yeas and nays from the peanut gallery. Jaci designs a
Survival Skills
By Linda Halley | Life is busy and complicated for most of us, so being a creature of habit is
The Search for Flavor
By Linda Halley | During the last heat wave, I was seduced by a strategically-placed mountain of watermelon as I
First Farmers Market
By Laurel Blomquist | On Saturday, June 23rd, Gwenyn Hill Farm made our debut at the Brookfield Farmers Market. We
Farming by Hand
By Laurel Blomquist | A couple of weeks ago, I discussed several of the machines we use at planting time
Farming with Machines
By Laurel Blomquist | Machines have revolutionized the business of farming. We use many machines every day at Gwenyn Hill.
Rain: A Complex Relationship
By Laurel Blomquist | Wisconsinites are no strangers to the question, “How’s the weather?” but as a farmer, that question
Planning and Patience
By Linda Halley | While Laurel’s focus is on the greenhouse, the vegetable plots, and our internet presence, my primary
Why Buy Local?
By Laurel Blomquist | The food you eat comes from all over the world. Avocados come from Mexico. Shrimp comes
Seed to Kitchen Collaborative
By Laurel Blomquist | Last Monday, Linda and I had the honor of meeting with farmer, chefs, and researchers at