Lettuce is in the stand this morning  ($3.00 per bag) along with bok choy, arugula, spinach ($4.00), asparagus ($5.00), Turkey Red wheat berries ($3.00), heirloom tomato and herb plants ($2.00) and plenty of eggs from our organically fed – pasture raised – Animal Welfare Approved happy hens. ($5.00).

We also have frozen stewing hens available for $4.00 per pound. They make great broth, soup, chicken and dumplings and the meat can be used in other recipes after its been cooked. Please contact us ahead of coming out since they are not available in the self service stand.

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Bok Choy


This morning we picked bok choy and have it in the stand for $3.00 per bag.
We also have spinach, kale, herbs, Turkey Red wheat berries,  plenty of eggs and plants (heirloom tomato and herb).

A customer who bought the wheat berries said he sprouted them and used the wheat grass in his green juice. I thought that was a great idea and plan to try it after all the planting is finished.

Posted in 3. 2013 Harvest | Comments



I found a baby oak while I was weeding the garlic. So glad I didn’t use the tiller.
Baby Australorp chicks
100 baby tomato plants in the ground.

Posted in 3. 2013 Harvest | Comments

Tomato Planting Time

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Tomato planting time is almost here (after the possible frost tonight).  We have a variety of heirloom tomato and herb plants available for sale in the stand. Some of the tomato varieties are Purple Cherokee, Mortgage Lifter, Sungold Cherry, Black Cherry, Martian Giant, German Pink. We have too many to list so if you’re looking for a particular variety, you can contact us. We will be adding basil plants to the stand tomorrow. They are the most sensitive to cold and we don’t like to risk their happiness!. We have Genovese, Lemon, Opal and Purple Ruffles.

Our plants are grown in Purple Cow organic soil and never sprayed so are safe for your pollinators. All plants are $2.00

Also in the stand this week:

Eggs from our AWA  (pasture raised & organic fed) hens – $5.00 per dz

Turkey Red wheat berries – $3.00

Asparagus – $5.00

And just starting to pick spinach and arugula

Available with prior arrangement, we have frozen stewing hens for $4.00 per pound



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Wheat Berries:

  • 1 cup hard red wheat berries, rinsed
  • 3 and 1/2 cups cold water
  • 1/2 teaspoon kosher salt
  • extra virgin olive oil

Roasted Asparagus:

  • 1 bunch of fresh (thick) asparagus, tough ends trimmed
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

Arugula  Pesto:

  • 2 medium garlic cloves, peeled
  • 2 ounces baby arugula
  • 1 and 1/2 ounces fresh basil (set aside 1-2 leaves for garnishing)
  • 1/4 cup raw or toasted walnuts, plus more for garnishing
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • kosher salt
  • freshly ground black pepper
  • Garnishes:
  • fresh basil leaves, chiffonade
  • roughly chopped raw or toasted walnuts
  • freshly grated lemon zest
  • shaved aged Manchego or Parmigiano-Reggiano cheese


  1. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius) with a rack in the center position.
  2. In a saucepan, combine the rinsed wheat berries, cold water, and kosher salt. Bring to a boil, reduce to a simmer, cover, and cook for 50 minutes to 60 minutes, or until the wheat berries are tender and cooked through – the exact cooking time will vary by brand and age, similar to dried lentils. Drain the wheat berries in a fine-meshed sieve and spread into a thin layer onto a clean sheet pan (alternatively, you can place them in a large mixing bowl – the goal is to cool them down quickly). Drizzle and toss with a small amount of olive oil. Cool completely at room temperature, or place them in refrigerator for 10 to 15 minutes to speed this process up.
  3. As the wheat berries are cooking, place the trimmed asparagus spears on a second sheet pan. Drizzle with olive oil, sprinkle with kosher salt, and freshly ground black pepper, toss, and distribute into an even layer on the sheet pan, setting them apart slightly. Roast at 450 degrees F (230 degrees C) for 12 to 16 minutes, or until lightly caramelized and tender. Remove and allow to cool on a rack while you prepare the rest of the salad.
  4. Prepare the arugula pesto. In a large processor, pulse the garlic cloves until finely minced. Add the arugula and basil leaves and pulse until coarsely chopped, scraping down the sides of the bowl as necessary. Add the raw walnuts and slowly pour in the olive oil, processing until mostly smooth. Transfer to container, stir in the lemon juice, and season to taste with salt and pepper.
  5. Once the wheat berries have cooled, place in a large mixing or serving bowl and generously toss with the arugula pistachio pesto (*you will most likely have some leftover pesto). Season the salad to taste with salt and pepper. Cut the asparagus spears on a bias into 1-inch pieces, add to the wheat berries, and toss gently.
  6. Serve at room temperature or cold. Garnish the salad with chiffonade basil, coarsely chopped walnuts, freshly grated lemon zest, and shaved Manchego cheese (or Parmigiano-Reggiano, if using) as desired.
  7. Leftover salad can be stored in an airtight container in the fridge for up to 5 days.
  8. If you don’t have time for the pesto, use a good olive oil and extra garlic and cheese
  9. PS the original recipe called for pistachios but I prefer walnuts (or pine nuts on a special occasion – they’re pretty pricey), so you can substitute whatever you prefer.
Posted in 2016 harvest, Main Menu, Recipes | Comments

Wheat Berries


We have Turkey Red wheat berries in the stand. You can grind them into flour, sprout/dry and grind them, cook them for an addition to a salad or veggie dish.  Turkey Red is an old wheat variety brought to this country from Ukrain. It has not been altered like modern wheat and we grow it without insecticide, fungicide or chemical fertilizer. Because it’s a hard red winter wheat, it makes great bread!
We’re selling it in a 26 oz container for $3.00.
We also have plenty of eggs, heirloom tomato plants and herb plants in the stand.

Posted in 3. 2013 Harvest | Comments

Asparagus , baby Bok choy and Organic Heirloom Tomato plants


We are starting to pick asparagus and have a few bags in the stand. $5.00 for a 1 pound bag

Jill thinned her bok choy and has some bagged for $2.00 each

Our heirloom tomato plants are ready and the weather should be warm enough by next weekend to plant them. We also have several types of herb plants that are ready for planting -dill, parsley, cilantro and thyme can all be planted now. Basil needs consistently warm temps. If you plan to put it in a container, you can plant it now and bring it in if it will be below 50 degrees. The rest of the herbs are in the stand. The basil is still in the greenhouse so if you’re looking for it now, send me a note or call ahead 815 467 5259 to make sure we’re home.
All plants are $2.00 each

Posted in 3. 2013 Harvest | Comments

Shearing Day at Creekside natural Farm


The girls worrying about Luna

We had a successful shearing day thanks to our great shearers (Bruce and Amy) and all of our helpers – Judy, Mary, Jill, Pat and Renee. And thanks to Renee, we also have beautiful pictures!


Luna getting her first hair cut






Luna “after” now she needs some sunscreen!


The regular chores must go on – thanks Judy and Jill


Parabella waits her turn with Jill

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Local honey Sources

We have had several inquiries about honey recently and wanted to share our sources. We do not sell honey. Our nearest local source is Contrary Mary’s. She’s about a mile from here and we love that her bees are most likely visiting our farm. She has a limited supply (but lots of beautiful plants).

Our second source is Belfry Bees out of Oswego. Ed Bell made a presentation at our Farm Day last year and is a great source of honey. His website shows the different locations where you can buy it. You can also have it delivered by Amy from Amy’s Organics in Plainfield (that’s how we get it).




PS Much of the honey sold in the grocery stores is mixed with high fructose corn syrup that comes from GMO corn. It is also pasteurized – which kills all the live enzymes (the good stuff). Raw local honey is neither and also has the benefit of improving hay fever type allergies because the bees are making their honey from local pollen.

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Farm visitors





Today we had a group of students from Joliet Job Corps  visit the farm. They are part of the culinary arts training program and enjoyed seeing how food is raised on a small farm. Most have never visited a farm and loved meeting the baby chicks, laying hens, Uncle Smoky and especially loved the alpacas. We were impressed with their knowledge of pollinators and GMO’s.

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Organic Heirloom Tomato Plants

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Our tomato plants are happily growing in the greenhouse and will soon be ready for sale.

We grow our plants in Purple Cow organic soil and use Dr. Earth organic fertilizer along with compost tea made from purple Cow compost and we never use any insecticides so you know our plants will not harm your pollinators! The majority of our seeds come from Bakers Creek Heirloom Seeds with the remainder coming from Adaptive Seeds and Mariann’s Seeds.

We will have them for sale in the stand at our farm as well as at the 3 French Hens Market. We have a wide variety available – including some of our old favorites – Mortage Lifter, Cherokee Purple, Black Cherry, Sun Gold, Royal Hillbilly , Anna Aasa and some new varieties – Black Beauty, German Pink, Strawberry Leopard, Cherokee Tiger, Mule Team, Blue Ridge Mountain, Pink Bumble Bee, Golden Currant, Martian Giant, Blue Cream Berries and Piglet Willie’s French Black.

We know everyone is looking forward to putting their plants in the ground, but it’s still too cold! Tomato plants are stunted by temperatures below 50 degrees. So, (depending on the weather) we are planning to put them out for sale on Mother’s Day weekend – May 7th.

They will be priced at $2.00 each


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Our trip to Polyface Farm



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Joel ringing the bell to start the “Lunatic Farmer Tour”

We took a short vacation a couple of weeks ago and were able to time it with the first Lunatic Farmer Tour of the season at Polyface Farm in Swoop Virginia. And, the tour was led by the “Lunatic Farmer” himself – Joel Salatin!

These pictures show how he raises his meat chickens, laying hens, pigs and beef cattle. Joel was open to any questions that anyone had for him and the farm is open to visitors every day except Sunday.

The day before we went to Polyface, we took a drive through the Shenandoah National Forest. At several of the scenic overlook spots we could see long buildings down in the valley. When we got down the the valley, we know what they were before we could even see them. Such a shame that the beautiful Shenandoah Valley is being ruined be large confinement chicken buildings. And that these people don’t choose to raise their animals like Joel does. There was absolutely no offensive smell on his farm – not even from the pigs! When asked what his neighbors think of the way he raises animals, Joel’s response was that they think he’s a bio-terrorist because he doesn’t use any drugs or antibiotics.

My favorite quote from the day “There’s nothing quite as useless as doing with great efficiency something that shouldn’t be done in the first place”

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Happy Earth Day!


Happy Earth Day! We have had a very busy week. We moved our hens into a new pasture and they are busy eating greens, enjoying the sunshine and laying LOTS of beautiful eggs. They are in our stand for $5.00 per dozen.

We planted 18 additional acres of pollinator habitat.
The spinach that Jill is growing is starting to come up.
We moved our cabbage family plants to the cold frame.
And, we got our new/old tractor!

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Pollinator Habitat


It was an exciting day at Creekside Natural Farm.  We started planting our pollinator habitat! The seed mix has several varieties of prarie grass and about 30 different flowers. We are planting 18 acres to add to the 10 we already have. It will be bordered on 2 sides by our creeks where we have been planting trees and shrubs to benefit birds and pollinators.

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New projects



This morning we left Beckley West Virginia and drove home with our camper through the mountains. That wasn’t enough excitement for one day so Bill decided to work up the 20 acres where he will be planting our pollinator habitat seed tomorrow.

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Cold frame is ready


Bill made me a cold frame using some old windows from our house and also some from my grandpa’s house that was built by my great grandpa. All ready for my cabbage family seedlings !

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Chicken and Eggs

We have stewing hens available for $4.00 per pound.

 Stew on it. Heritage birds, particularly older birds, make excellent stewing chickens. Put a whole or cut-up chicken in a pot, add enough water to cover, and simmer on low heat for about one hour per pound. Try this in a slow cooker, too, on low. Do not allow the water to boil. As it cooks, the meat will fall off the bone, ready to be used in soups, casseroles and other recipes. Strain the resulting stock for all manner of use, as well. After you’ve removed the meat, you can add celery, carrots, onion and garlic and continue to simmer the bone to make a rich bone broth.

Either call 815-467-5259 or email pam@creeksidenaturalfarm.com to set up a pick-up time.

We also have plenty of eggs in the stand – $5.00 per dz for regular size & $4.00 per dz for mediums.

Our hens are Animal Welfare Approved as well as Humane Handled approved. They have free pasture access and are fed with organic grain as well as wheat and oats that we grow using organic practices.

No GMO’s, no pesticides, no herbicides, no fungicides – ever!


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Happy Easter and Happy Spring!


Happy Easter and Happy Spring to all of our friends and customers. We love raising healthy food and appreciate all of you who love eating it!

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Hard working girls!


Our girls are working hard and producing plenty of eggs – Yay!!!



The stand is open and we have eggs in the cooler! Our prices are the same as last year -$5.00 per dozen of mixed sizes and for a limited time we have medium-sized eggs for $4.00 per dozen. They are on a separate shelf and are clearly marked.


We also have frozen stewing hens for $4.00 per pound,  Floriani Red Flint cornmeal (2 lb. Bag for $5.00) and Turkey Red whole wheat flour (3 lb bag for $6.00). Both are freshly stone ground on our farm. The meat and ground items are available by prior arrangement. Either email pam@creeksidenaturalfarm.com or call 815-467-5259.

Posted in 2016 harvest, Main Menu | Comments

Spring is on the way


Garlic is coming up nicely


Rosemary is blooming in the greenhouse.


And thanks to Renee who made all the soil blocks for me today – cauliflower, cabbage and kohlrabi are planted in their soil blocks.

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The babies are growing up



Luna Lu and Thomas wearing halters for the first time. One little spit from Thomas, but pretty smoothly after that. I think they bring comport to each other and Thomas is more confident because he can see that Luna is not afraid of the people. The Stress Away oil, soothing music on my phone and small catch pen helped also.

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New Old tractor


Our neighbor is restoring his dad’s 1948 Alis Chalmers G tractor and it will soon be coming to live at Creekside Natural Farm! Can’t wait to use it for planting and cultivating sweet corn and other veggies.

Posted in 3. 2013 Harvest | Comments

2016 Season

1-58Today we had a meeting with Jill who has been our main help here for the past 2 years. We are all excited and looking forward to the 2016 season! She will be planting some of our ground with her own crops in an effort to get some experience from the beginning to end. We are thrilled to see someone much younger than us (and with a better back) express an interest in growing healthy food!





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Stewing Hens

Now is the perfect time of year to make stock, soup, chicken and dumplings, chicken and noodles, chicken casserole, chicken enchiladas, ect…

We have frozen whole stewing hens available that were raised with full pasture access and supplemented with organic feed. These chickens make a rich nutritious broth and the cooked meat can be removed and used in any recipe where you would use chicken.

We sell them for $4.00 per pound

either call 815-467-5259 or send a message to pam@creeksidenaturalfarm.com to set up a pick-up time


We also have  Floriani Red Flint cornmeal  – $5.00 for a 2 lb bag

and Turkey Red wheat flour – $6.00 for a 3 pound bag

All of our grains are heritage varieties raised using organic practices and stoneground in small batches

Posted in 2016 harvest, Main Menu, What's Available This Week? | Comments

Luna’s last bottle


Luna Lu is officially a big girl and tonight she had her last bottle feeding. It’s a bittersweet night.

Posted in 3. 2013 Harvest | Comments


We are starting a new adventure this year – Biodynamic farming. According to the calander, today is a “root” day, so I will be starting some onions.


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It’s warm and sunny in the greenhouse
Time to start some seeds!

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Thinking of summer

It turns out I have no self control when it comes to ordering seed – especially tomatoes! My original plan was to cut back on the number of varieties but I just can’t help myself. Too many awesome heirloom varieties with equally awesome names. New for us this year will be Piglet Willie’s French Black tomato (pictured), Royal Hillbilly, Strawberry Leopard, Cherokee Tiger, Mule Team and my old favorite – Mortgage Lifter.

Piglet Willie's French Black tomato

Piglet Willie’s French Black tomato

Posted in 2016 harvest, Main Menu | Comments

Winter Eggs


Our hens are still laying eggs, but the cold prevents us from putting them in the cooler for sale. So, if you would like eggs from our Animal Welfare Approved hens you will need to either call (815-467-5259) or email pam@creeksidenaturalfarm.com

We also have freshly stone ground Turkey Red wheat flour in a 3 pound bag for $6.00 and Floriani Red Flint cornmeal in a 2 pound bag for $5.00. We grind in small batches. Because these are whole grain flours with their full nutrition (germ) intact – You will need to refrigerate them to prevent nutrient loss and spoilage. 


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Uncle Smoky and friend


We decided it was time to move our favorite rooster Uncle Smoky in with the alpacas so he could spend his retirement in peace. Our younger rooster wanted to be the boss and we didn’t want our boy to be picked on. We also moved a hen in with him so he wouldn’t be lonely.

Posted in 3. 2013 Harvest | Comments