Whirlwind Farm has been growing and providing locally grown, clean food for 17 years. Where soil health and diversity means health not only in our nutrient dense food and our farm but in the health of the people who eat our food, it radiates out to the health of our local community and economy.

      Come see us or volunteer at the farm, look for us at area farmers markets, or shop at our on line store where you can get food year round not only from us but from some of our other farming friends as we work together to bring you the best we have to offer. Thank you for supporting your farming community.


     We feature recipes for in season produce that you may not know what to do with.  Or just a different twist on the familiar. We also encourage anyone to contact us and share a favorite recipe they may have.

    Nutritional information  is included for the main vegetable in the recipe for those who are health conscience, to make informative decisions concerning their food.

We also have buttons below that will allow you to surf our archived Recipes for what interests you.

This is one thing you can do with an abundance of eggs, it is also a way of using up little bits of  vegetable odd and ends in your fridge.

New Recipe; Quiche

One 1/2 of a pie crust recipe rolled and fitted to a  9'-10' deep pie pan or casserole dish. I cheat and use the ready made crusts.

Recently I made one using greens and herbs from the garden.


1 med onion thinly sliced                                   1c. fresh mushrooms sliced                           1/2 cup diced sun dried tomatoes                     1 c. chopped sorrel                                             1 c. spinach                                                   1/4 c. finely   chopped garlic chives                  8 eggs                                                                  1 3/4 c. cream                                                 2c. shredded swiss cheese                                  1t. savory                                                            1/2 t. nutmeg                                                         salt & pepper to taste

Sauté' onions, sundried tomatoes until soft, let cool while you beat eggs and cream together, add rest of the ingredients stir, add sautéed onions and tomatoes. Pour into crust, cover with tin foil, bake at 400 for 1 hr. take foil off cook for an additional 15-20 min. it should jiggle a little when it is done. You may need to cook an additional 5- 10 min. if needed.  

We encourage you to share your recipes with us, we all look for inspiration when we get tired of eating our own cooking. So we would like to here from you. You can e-mail at whirlwindfarms4@gmail.com or use our contact page. Look forward to some great recipes!

News from  the farm

May 21st.

     I have updated the store and you can order on line during the summer and pick up your veggies at the Madison Market on Saturday mornings from 8:00 a.m. to 12:00  and Lowe Mill from 12:00 - 4:00 pm.

Or just come and see us. We have kale, collards, turnip greens, stir fry mix (a blend of baby Asian greens), green onions, arugula, baby swiss chard, radishes, head lettuce, lettuce mix, sorrel, bok choy, Chinese cabbage.

We are trialing a wide variety of vegetables this year and you are the recipient of this abundance. We will have many kinds of tomatoes, specialty melons, water melons, squashes, along with the regional varieties we are saving seed from. 

Come by and see us at market or place you order here in our store for delivery.

Did You Know?

 This section of our site contains what you as a buyer of local foods may not know, and would like to know about your food, farming techniques, regulations or gardening products.

This information is provided to help you make informed decisions about the food you put into your bodies and your health. We'll also include practices or products that we use in farming or you use in gardening that would make a difference in your food choices.