Patchwork Green is a hillside and ridgetop farm overlooking the beautiful Canoe Creek Valley several miles north of Decorah, Iowa. Our family grows five acres of vegetables on a farm near Decorah, Iowa. We grow a wide variety of high quality, chemical-free vegetables using sustainable techniques.

Tuesday, December 20, 2011

Diversifying a Vegetable Farm...

Erik was recently part of a workshop on Diversifying a Vegetable Farm through Wholesale Markets held on Dec. 8 in La Crosse, WI. Learn more:

How to peel a head of garlic in 10 seconds...

How to Peel a Head of Garlic in Less Than 10 Seconds from on Vimeo.

Thursday, June 16, 2011

New workers?

We start them young at Patchwork Green! Cousins walk up the path to the garden last weekend...

Did you see our ad?

Patchwork Green was part of the recent Inspired Magazine (

Friday, May 13, 2011

2011 Updates Made

Hello all,

The website has been updated with new dates, veggies and more. We are also working on a new brochure:

Sunday, February 13, 2011

New in 2011

We are enjoying, battling and waiting out another long, snowy winter in Winneshiek county. And, although we are eating plenty of veggies from our freezer and basement storage, the photos of fresh green beans and cherry tomatoes in the seed catalogues have us all dreaming of warmer weather!

Immediately following the last Farmers’ Market in November and the pre-snowfall mulching of the garlic, we began reviewing and analyzing our notes from the 2010 season, perusing the catalogues for new varieties and planning for improvements and upgrades for the coming growing season. Things we are looking forward to:

• We will double our production of Sun Gold cherry tomatoes this summer and continue to trial new tomato varieties, as well as improve our growing techniques in the unheated hoop house.

• We have hired a great, experienced garden crew for the summer, and we look forward to learning from them as much as sharing our knowledge with these future farmers.

•We will increase the quantity of our offerings at the Market so there will be broccoli, cherry tomatoes, carrots and other favorites available until the end of each market day.

• We are developing plans for better curing and storage of our fall and winter crops, from garlic and onions to potatoes and carrots, including building a big root cellar.

• Most importantly, we are making plans to grow even tastier, more beautiful vegetables and herbs for our friends and customers in and around Decorah.

It is a very exciting time to be involved in growing and vending fresh produce close to home. Thank you for participating in this healthy movement, and for challenging your friends to lead healthier lives, starting by supporting their neighboring farms!
We are fine-tuning our CSA offerings for 2011, and memberships are now available! We will once again have both traditional shares and market shares available, and we encourage you to check out the details online at

Wednesday, February 2, 2011

Winter Tacos from Patchwork Green Farm

This recipe is endlessly modified at our house, depending on the season and what is in our refrigerator or garden 15 minutes before dinner. The basic idea is to cram an entire dinner into a tortilla shell, from the complete protein pairing of beans and rice to the inclusion of some super-nutritious veggies mixed with the classic Latin American flavors of cilantro, lime and cumin. If you can do all the prep in under half an hour, and if you can fine tune it so that your kids love it and if you make enough for tomorrow’s leftovers (try the bean mixture over corn chips, topped with cheese and salsa and baked for 10 minutes) then you have created a great new healthy dinner option for a hectic weeknight!

Winter Tacos from Patchwork Green Farm
2 T. cumin seeds
1 medium onion, chopped
2 cloves garlic, chopped or pressed
½ pepper (sweet or green, fresh, frozen or roasted)
2 cups black beans, drained and rinsed if from a can
1 cup frozen sweet corn
1-2 leaves kale, chopped
2 cups cubed, steamed or roasted sweet potato or winter squash

Season with lime juice, salt, pepper, hot sauce of your choice, dry oregano, basil and parsley
Optional toppings: chopped cilantro, lettuce and scallions, salsa, sour cream, grated cheese
Fried corn tortillas or toasted flour tortillas
1-2 cups cooked brown or white rice

Start the rice cooking, and survey the available vegetables in your refrigerator. In a medium (12” works well) cast iron skillet, toast the whole cumin seeds until they just start to smoke (2-3 minutes on medium). Dump them into a mortar and grind them to a coarse powder. Add a tablespoon of oil to the skillet and sauté onions until translucent. Add garlic and cook for another minute, then add chopped peppers, beans, corn, kale and any other veggies you have on hand. We also add leftover cubed beef and chicken when available. Add seasonings and simmer for 5-10 minutes. Meanwhile, grate the cheese and heat or fry the tortillas. Serve the tacos family-style, with a bowl of rice, cheese and tortilla shells and your choice of toppings passed at the table, and watch them disappear!