Tom Brantmeier's education, work experience, and life events seem to have been custom tailored to an organic farmer. Almost 40 years ago, he began his first organic garden at his house on East Wilson Street. At the University of Wisconsin, Brantmeier studied Soil Science and Human Nutrition, gaining a formal education in two key aspects of organic farming. After graduation, he landed a job with the USDA making soil maps, where he helped many farmers select the right land for their needs.
All the while, though, Brantmeier wanted to own a farm of his own. He longed for a good honest way of making a living that allowed him to work with nature, satisfy his deep spiritual needs, and be independent at the same time. Brantmeier put his soil science skills to work, and after ten years of searching, found a farm that matched his needs for starting an organic farm. Soon after, he and his wife moved to the 144-acre farm between Monroe and New Glarus.
Today, Brantmeier Family Farm consists of four acres of crops, with 15 acres of hay and mulch, 55 acres of woodland, and the remainder of the land dedicated to the The main product of the farm is garlic, which is sold in three distinct stages of growth. The most familiar are fresh and dried bulb garlic, and garlic scapes, which are the flower bud and stem. The earliest form that Brantmeier sells is known as "spring garlic," which he considers the most versatile and user-friendly form. Brantmeier introduced this very early form of garlic to the Midwest. It's known as "green garlic" on the coasts -- he decided to call it "spring garlic" to avoid confusion with "garlic greens," a form of garlic that he does not sell. Many customers are still new to spring garlic, but after getting a brief tutorial in how to properly prepare it, customers often come back for more. All the produce at Brantmeier Family Farm is non-certified organic, but Brantmeier is quick to point out that he feels his techniques go beyond "commercial organic" to something he's dubbed "nature sensitive." The farm does not use heated greenhouses and severely limits the use of plastic. In addition, the use of rototillers and tractors is limited, because of their negative effects on the soil's structure. Other nature-sensitive initiatives include hand mowing and weeding, and the use of 100% recycled material in the construction of the farm's stand at the market. Brantmeier Family Farm can be found at the The Daily Page: What do you wish you were growing, but currently aren't? Do you have a recipe to share? The recipe is: In a large cast iron fry pan chop and sauté the onion. Add seasonings and stir. Slice half the garlic with a garlic slicer. Chop all the greens, put in fry pan, and cover for two minutes. Add water to steam the vegetables. Cook several more minutes (5-10 depending on what greens you're using.) Don't overcook. Stir in the dried beans after 5 minutes. About 1-2 minutes before you turn the heat off, slice up the remainder of the garlic and add to the soup. When you want to eat the soup, add water in the amount of 1-3 times the amount of greens. Heat to the temperature you like and serve with some homemade 100% whole wheat bread.
Brantmeier
Instant Soup. It's a long one, but it's enjoyable.
1 medium onion
1 bulb of garlic
1 pinch of basil and summer savory
1 stalk of celery with leaves
3-4 cups of "feral greens" e.g. purslane, lambsquarters, kale, or collards
1 cup green beans
1-2 cups cooked "dried" beans
1-2 cups water
