When eager local farm to fork farmer Ken Myszka found out I sold this plant based product he enthusiastically wanted to purchase “special h” some so he too could add it to his animals water as a dewormer.

Now let me say that this type of use of Basic H is not company endorsed. However,  you will find many farmers who swear by it on the farm chat boards. Joel references it often in his books and demonstrates using a glug – a – glug of it in his cattle’s water on his DVD.

With that endorsement Ken wanted nothing else for his cattle.

I am delighted to be part of all that Ken of Epiphany Farms and his enterprise are up to.

If I can be a supplier to any other farmers. Let me know!

OH – This highly concentrated product is multi-use. Farmers can also use it for all their cleaning needs, including rinsing off their fruits and vegetables!

Gary, the long horn bull of epiphany farms

The exquisite farm to fork meal was prepared by Ken of Epiphany Farms.

The menu included a vegetable rich beef broth soup with poached egg,  hard crusted garlic bread and salad. YUM.

I so got lost trying to find the farm.

Took some wonderful pictures.

I so enjoyed the farm tour.

I would not have been a very good guest for all the images I wanted to try and capture.

I did sneak in a few!

Thank you Dave, Katie and Hans and Graham for their good company,  hospitality and for the remarkable meal also!

By the way Katie’s Farm blog is a delight!

Shiso is Japanese

In Korea they call it Ghatnip

it is a cross between mint and basil

it smells absolutely heavenly

I have been adding it to my salad-centric evening meals

I am very drawn to it’s color and rugged texture

Nanam at Epiphany Farms introduced me

(smile)

photograph by karen hanrahan

Mike also gave me the greatest lesson about the manual settings for my new camera. The sepia image below was the result of that! Isn’t that just the coolest?

So what are these?? They are ground cherries. They parallel gooseberries apparently. You can tell they are ripe when they fall to the ground, thus their name. The fruit is surrounded by these amazing tomatillo like sleeves. They taste a bit like mango and pineapple combined. Very mild and very lovely.

above images by Karen Hanrahan

Their booth last weekend had quite a bit of hum surrounding it.

Their plan within our fine community however is much much more than hum

As a matter of fact their “plan” really impresses me.

Imagine creating your restraunt following a full year before it opens!  I think it’s brilliant.

I was first introduced to the farm and fork concept,  gee I want to say over 10 yrs ago – it was a place outside new york, gosh – I so wish I  still had the article.

I remember being moved by the uniqueness of the concept – its organic intentionality ( so ahead of its time ) and the photographic imagery was remarkable

Upon first reading about Epiphany Farms I thought – hmmm how is that going to fly all the way out here?

After reading this more in depth Chicago Tribune article my skepticism completely shifted.

There work is truly filled with vision, food artistry, earthy passion and I bet some really terrific stories!

I so adore this picture of the four of them!!

I am also ever so happy for the enthusiastic press they have received!

taken by Zbigniew, Bzdak  Chicago Tribune/April 8th