Farmers markets helped save our farm.

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posted on

May 7, 2026

When things felt uncertain, and the future was on the line for our family farm, we made a choice to show up to a farmers market. One day, turned into a full season. Week after week. Early mornings, long days, loading coolers, and learning.

We met people who cared about how we farmed.

We met people who wanted to get to know us.
We met people who asked really thoughtful questions.

We met people that challenged us.

We met people that used food not only as fuel, but also as medicine.

We met people who kept showing up.

Not just for the meat, but for the connection behind it too.

That’s where this farm found its roots again. While at the market, a local chef would stop by for a chat looking for the very best to serve, and the local food co-op would entrust us to stock their freezers. The same process repeated time and time again, to open up even more convenient service through home shipping. The connections made at the farmers market are the backbone of how we grow, raise, and share food with you.

It shapes everything.

How we plan.
How we raise animals.

How we live.
How we connect to the people we serve.

So if you ever wonder whether choosing to shop at a farmers market makes a difference, I can say this clearly; It can help save a farm.

We’re starting another market season, and we’re grateful to be adding a few more stops into the schedule.

New this year:

• Green City Market (Wednesdays, opening tomorrow)
• The Farmer on the Green Market - (Tuesdays, coming in June)

(And we’re hopeful to add Buffalo Grove on Sundays, pending final approval.)

This week’s market line-up:

Wednesday

Green City Market (Lincoln Park)
7:00am–1:00pm

Saturday

Downers Grove Farmers Market – Opening Day!!
7:00am–12:30pm

Green City Market (Lincoln Park)

7:00am–1:00pm

Wilmette French Market

8:00am–1:00pm

Wheaton French Market

8:00am–2:00pm

Sunday

Logan Square Farmers Market – Opening Day!! (new location)
9:00am–3:00pm

Coming soon:

La Grange Farmers Market – May 21
Oak Park Farmers Market – May 23
Park Ridge Farmers Market – May 23
St. Joseph Farmers Market – May 23
The Farmer on the Green – June 2
Elmhurst Farmers Market – June 3
Schaumburg Farmers Market – June 5

We’re looking forward to seeing familiar faces again, and meeting new ones along the way.

When Life Gives You Turkey...

We are picking up our latest creation from the farm’s bounty today. Real nourishing bone broth made from our pastured turkeys. This broth is made by simmering turkey backs and turkey feet with a medley of local vegetables. We are left with turkey backs after breaking down the whole carcass into pieces like wings, legs, breasts, and thighs. Our farm relies on utilizing the whole animal in order to maintain sustainability. Turkey backs and feet are generally used to create healthy bone broths, or can also be used to fuel a raw dogfood diet. The strong hands that crafted this broth are from our friends and long-time wholesale partners at Sauce and Bread Kitchen. Why bone broth? Not all broth is created the same, and it starts with what goes into the pot. When you simmer bones slowly over time, especially joints, feet, and connective tissue, you begin to draw out the deeper nutrients that aren’t found in a quick stock. Collagen, gelatin, minerals; the kind of nourishment that comes from using the whole animal, the way it was traditionally done. You’ll notice the difference right away. A true bone broth has body to it. When chilled, it gels. That’s a sign of the natural collagen that supports joints, skin, and overall recovery, especially this time of year as we come out of winter. But just as important as how it’s made is where it comes from. Our turkeys are raised outdoors, on pasture, moving, foraging, living the way they’re meant to. That life translates into stronger bones, healthier fat composition, and ultimately a broth that carries more depth; both in flavor and in nourishment. Compare that to most grocery store broths, where the source is often unknown, the cooking process is shortened, and the final product is diluted to hit a price point. It serves a purpose, but it’s not the same. This is slower. More intentional. Made from animals you know, raised on a farm you trust. Something you can sip on its own, or use as a base to bring real flavor and nourishment into your meals.

Farmers markets helped save our farm.

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