Closed for the season

We are Peggy Fox and Ari Silver, and we are on a mission to connect our Chicago community to locally and sustainably grown, seasonal, easy-prep food.

Thank you to everyone who supported us in our second growing season! Stayed tuned for updates on the future of our farm.

  • Get yourself some limes and avocados to go with our next share! Tomatoes, bell peppers, scallions, cilantro, and spring mix will be included. Shares are still available for order, delivery on Monday the 15th. We’re dreaming up fajitas and cilantro lime vinaigrette 🌮 🍅 🥑🌶

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  • We're officially Certified Organic! We've been using organic practices all season, but haven't been able to make too much mention of it until we finished all the steps to certification.

    And it was no small amount of steps! Lots of record-keeping and documentation, a half-day on-site inspection, and keeping up with getting approval for new inputs, not to mention all the work that already happens behind the scenes at Prairie Crossing Farm, like maintaining water quality and keeping up with testing.

    The process doesn't stop now, it's ongoing. For example, just yesterday, we needed to submit a tomato fertilizer for approval before we can move ahead with application. We also purchased more seeds to get us through the rest of the season, and proper records and receipts needed to be filed.

    Growing on Liberty Prairie Foundation land at Prairie Crossing was a huge leg-up for us in this process. Previous farmers (shout out to@solfulblooms!) grew organically on our land, so we were able to start the season out without concern of chemical residues in our soil (or needing to document transition for 3 seasons before being eligible for certification).

    Thanks to@mosacertifiedorganic, @walkinginthefield, @skyfallflowers, and@solfulblooms, @adamsacres_ for helping us complete the process!

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  • 🥬 Spring mix harvest! 🥬

    To make our mix, we start with six different lettuce varieties. We mix all the seeds together before seeding and then start them in trays in our indoor “greenhouse” in our apartment in Chicago. We transplant the seedlings into the field after about 3 weeks.

    When it’s time to harvest, we cut the heads of lettuce a little above the base and toss the handful of leaves into the bucket. The bucket gets dumped into a tank of cold water and mixed around. The mixing helps to cool the leaves off quicker, to get the dirt off the leaves, and is the final step of making sure the “spring mix” has a good distribution of textures and colors.

    Next, the leaves are transferred to another tank of cold water for another rinse, and then they are move to big baskets that get spun out in a retrofitted washing machine. It’s like the biggest salad spinner you’ve ever seen.

    The final step is portioning into 5 and 8 ounce bags. And then delivering to you! 👯‍♀️

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