Our adventure with Forager Farm began in 2013 after returning home from 6 months spent managing a 100 box vegetable CSA in southeastern Australia. We returned knowing we wanted to continue farming. Other than family we weren’t particularly tied to putting down roots in North Dakota. But there was something undeniable about building on our dreams in the place where we grew up. There were wide open markets and opportunities we didn’t have anywhere else. We knew we’d have to work extra hard on educating our communities, that we’d maybe get strange looks or that many wouldn’t find it a good idea. But after four years of operating Forager Farm we know we are exactly where we’re meant to be.
2018 will mark our fifth growing season. We supply the community through local restaurants, food co-ops and farmer’s markets. In addition to the veggies, we sell our artisan sourdough bread and pre-baked pizza crusts at BisMarket. We occasionally sell farm fresh eggs and have rotationally grazed dairy goats for our household (for now ;).
MEET THE FARMERS
If you would have asked a young Farmer Jonathon about being a farmer, he would have laughed at the question. He had never even considered it. However, he did spend his high school Saturdays working in an organic garden for a neighbor. After attending college where he earned a degree in Accounting and sitting at a desk for 40 hours a week, he found himself back in that neighbor’s garden wondering what to do next. Life took him to Captain’s Creek Organic Farm in Victoria, Australia where he learned to grow vegetables on a larger scale. Now back in his home state, he is passionate about growing and delivering the freshest, tastiest food he can possibly grow. The best food is made with fresh real ingredients and is shared with people you love. Building a community around food and farming is his goal in life.
Farmer Hannah graduated with a degree in Advertising & Public Relations in 2012 and although she enjoyed the creative work of advertising and graphic design, she was seeking adventure that couldn’t be found in a cubicle. At the start of 2013 she found herself weeding baby beets in 90+ degree weather during her first week in Australia, wondering what she had gotten herself into. She soon attended her first farmer’s market as a producer at Buninyong Farmer’s Market and was hooked. While there she also discovered a love for sourdough baking and her beloved goats. After returning home to North Dakota she was brimming with dreams of sourdough bread, micro goat dairies, artisan cheese, and organic veggies. She is passionate about local food and the adventures planned for Forager Farm and can’t wait to see where their dreams take them.