Berg Park Farm

Berg Park Farm Livin' the farm dream and cultivating joy, one harvest at a time. 🌾🐓🥕

It appears the rhubarb patch officially took over this week.For most of the year it quietly waits in the corner of the g...
06/05/2026

It appears the rhubarb patch officially took over this week.

For most of the year it quietly waits in the corner of the garden. Then one day it seems to decide it's time, and suddenly I'm carrying armloads of stalks back to the house wondering what to do with all of it.

This week's harvest became three very different sauces.

🌱 A simple rhubarb sauce sweetened with organic cane sugar.

🍓 A strawberry rhubarb version made with farm grown strawberries.

🍋🥭 And!! a citron, honey, ginger, and mango version that turned out bright, citrusy, and surprisingly tropical.

Same plant. Three completely different experiences.

One of my favorite things about growing food is watching a single harvest take on so many forms. A little experimentation, a few ingredients from the pantry, and suddenly every jar tells a different story.

The kitchen smells like rhubarb, there are sticky spoons everywhere, and I wouldn't have it any other way.

🤍

The ladies have been keeping us well supplied with eggs lately, so it seemed like the perfect excuse to make a batch of ...
06/03/2026

The ladies have been keeping us well supplied with eggs lately, so it seemed like the perfect excuse to make a batch of fresh pasta.

I've been making pasta on and off for more than 15 years with my vintage hand-crank pasta machine. No electricity required. This time, though, I added something new to the process.

A local neighbor traded us some durum wheat, and after bringing home a grain mill, I milled the wheat berries into flour right here at the farm. The flour was still warm from the mill when it was mixed with our farm eggs and turned into fresh noodles.

From wheat berries to flour. Flour to dough. Dough to pasta.

There's something incredibly satisfying about taking whole grain and watching it become flour, then dough, then a meal shared around the table.

In a world that often feels complicated, it's nice to be reminded that a simple barter between neighbors, plus flour, eggs, salt, and time, can still become something wonderful. 🌾🥚🍝

Update: Quality control testing has been completed.The verdict? Success.The tart rhubarb, nutty spelt, warm cardamom, ho...
05/31/2026

Update: Quality control testing has been completed.

The verdict? Success.

The tart rhubarb, nutty spelt, warm cardamom, homemade Ecuadorian vanilla bean paste, and maple drizzle came together even better than I hoped. The oat streusel added just the right amount of crunch, and paired with a scoop of vanilla ice cream on the porch overlooking the farm.

It's amazing how often good food starts with generosity, community, and a little creativity.

Several slices may have mysteriously disappeared during testing, so I think it's safe to say this one may be making an appearance in an upcoming REKO run.

Now excuse me while I continue my very important research.

One of my favorite parts of farming is seeing how one thing leads to another.A friend gifted me some freshly ground spel...
05/31/2026

One of my favorite parts of farming is seeing how one thing leads to another.

A friend gifted me some freshly ground spelt recently, and that simple gift became the inspiration for this week's kitchen experiment: a Rhubarb Spelt Coffee Cake.

The rhubarb was grown here on the farm. The spelt was freshly ground. I added grass-fed butter, organic flour, organic sugar, organic milk, sour cream, organic oats, organic cinnamon, organic cardamom, farm-fresh bantam eggs, homemade Ecuadorian vanilla bean paste, and a drizzle made with our farm maple syrup.

The goal wasn't just to make coffee cake. It was to take a collection of ingredients—some grown here, some shared by a friend, some made by hand—and turn them into something worth gathering around.

From the bowl of freshly ground spelt to the pan of tart rhubarb, the whole kitchen smelled amazing while it baked. The golden oat-cardamom streusel didn't hurt either.

I think one of the things I appreciate most about small farms is how often food starts with a story. Sometimes it's a seed. Sometimes it's a harvest. Sometimes it's a friend showing up with a bag of freshly ground grain and sparking an idea.

Now all that's left is the official taste test.

A little forage, a little cultivation, and a whole lot of good food. 🌿🍄❤️
05/30/2026

A little forage, a little cultivation, and a whole lot of good food. 🌿🍄❤️

Somewhere between the lilacs blooming and the first asparagus harvest, spring officially arrived!
05/29/2026

Somewhere between the lilacs blooming and the first asparagus harvest, spring officially arrived!

Bare feet in the grass.Blossoms catching the evening light.Quail eggs piled into metal bowls.Tulips that look almost too...
05/27/2026

Bare feet in the grass.

Blossoms catching the evening light.

Quail eggs piled into metal bowls.

Tulips that look almost too extravagant to be real.

One very fluffy livestock guardian dog quietly monitoring birds, blossoms, and passing clouds.

Everything is blooming, hatching, growing, feathering, rooting, stretching toward summer all at once.

And honestly? This is the part of the year I wait all winter for.

Move-out day for this year’s meat birds!Fresh grass, sunshine, bugs, wind, and a little more room to be birds.Every year...
05/26/2026

Move-out day for this year’s meat birds!

Fresh grass, sunshine, bugs, wind, and a little more room to be birds.

Every year when they make the move outside, I end up singing a little Tom Petty to them while carrying them to their pasture. It’s become one of those oddly specific farm traditions that just stuck.

Tonight they’ll pile under their little A-frame shelters, and in just a few short weeks they’ll somehow already look twice this size.

A slow walk through the edges of the woods with Kona, a little sunshine filtering through the trees, and a bag filling u...
05/23/2026

A slow walk through the edges of the woods with Kona, a little sunshine filtering through the trees, and a bag filling up with fresh fiddleheads. 🌿

He always looks so grand and noble standing out there… until I try to take a picture and he turns back into the big goofy farm dog he really is.

I wouldn’t have him any other way. 🤍

Packing up a farm pickup today and I had one of those moments where I stepped back, looked at everything together, and t...
05/21/2026

Packing up a farm pickup today and I had one of those moments where I stepped back, looked at everything together, and thought…

“This is exactly the kind of thing I would want access to.”

Fresh Black Pearl oyster mushrooms from the wood chip beds, wild foraged stinging nettles, ramps, quail eggs, and a flat of echinacea, foxglove, calendula, and motherwort starts — all gathered together on a spring afternoon.

Hyper-local. Seasonal. Foraged. Grown slowly and intentionally by the people, for the people.

Just food, plants, and medicine tied to the season and the place they came from.

There’s something deeply meaningful to me about the reciprocity of direct-to-consumer farming — the sharing of what the land is giving in that exact moment with the people around us. Each pickup honestly feels a little like putting together a gift from the season itself, and I truly hope the people receiving it feel even a fraction of the joy that I feel gathering it all together.

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8968 East Berg Park Road
Poplar, WI
54864

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