Marbleseed's 2024 Organic Farmers of the Year

The Marbleseed 2024 “Farmer of the Year” award goes to a family team of five farmers who are the owner/operators of Full Circle Community Farm: Rick Adamski, Valerie Dantoin, Andrew Adamski, Heather Toman, and Scott Rosenberg.

From Left to Right: Scott Rosenberg, Rick Adamski, Valerie Dantoin, Heather Toman, and Andrew Adamski.

Rick certified the 125-year-old, 260-acre family farm as organic in 2003. He is a managed grazing pioneer who does the day-to-day work, whether dairy or beef. Valerie Dantoin, his wife and ‘co-farmer’ also teaches Sustainable Organic Agriculture full-time at a Northeast Wisconsin Technical College. Together they have promoted principles and practices in organic/grazing agriculture, collaborating with many statewide organizations throughout their 40-year farming career. They are pleased to transition the farm to the next generation.

Andrew and Heather, met during their master’s studies at Northern Michigan University and moved back to the farm in 2017. They diversified it by forming a partnership with Scott who had been growing veggies on the farm for a couple years. They draw on their experience living in a housing cooperative focused on sustainability (and rock climbing) and share passions in regenerative agroecology. Andrew said, “growing the food humanity needs while regenerating the natural ecosystems our current system has already displaced, is the most important thing I can do”. He runs the machinery side of the veggie operation and oversees the pastured pork operation. Heather, a New Mexico transplant, is the administrative mastermind of the business. She not only runs their LLC, but also coordinates a local farmer cooperative food hub. She works with other small farms in the area to sell products through wholesale outlets and a customizable, cooperative CSA.

Some of the 2023 farm crew with pollinator-friendly native plants used in the pollinator habitat expansion.

Scott Rosenberg, the fifth member, joined with Heather and Andrew to form Full Circle Community Farm LLC after leaving a good paying corporate job. As co-owner-manager he oversees the farm’s work force and its 40-acre intensive operation. Scott makes sure seeds are planted, weeds are weeded, and produce is harvested adhering to the farm’s schedule and Produce Safety Plan.

“It takes a village to operate a farm” says Valerie, “and that’s why this ‘farmer’ of the year is really a team effort of farmers, plural. We are truly grateful and honored to be chosen. So many other, well- respected farmers have received this award and its awesome to join their company.”

Scott shared, “My reaction to receiving the award is gratitude and happiness.” Scott continues “Farming life is hard, sometimes backbreaking work and yet I’m so much more fulfilled with my life and grateful that this is what I get to do.”

Rick explained “it is really fulfilling to be recognized by Marbleseed as a representative, good example of organic farming.” And humbly, he says he is just like many other many other farmers out there in the organic community. He reflected “We all struggle, we all have bumps and bruises from trying to move farming forward toward more organic and sustainable practices….so my message is this… ’Just keep trying’. We are getting closer to solutions that value the work of farmers who feed the world without destroying it.”

Rainbow over Full Circle Community Farm.

The Farm is located on land originally occupied by people of the Menomonie Nation who moved lightly through, harvesting what the land offered. The Adamski family started farming here 125 years ago. As Farmers of the Year, we stand on the shoulders of these ancestors who came before us, both native and settlers, who enable us to be the current stewards of this land. We call the farm “Full Circle” because although we experiment and innovate, we also roll the best, most sustainable ideas forward into a future time when they may become new again. For example, ‘Organic’ was the way great Grandpa and Grandma always farmed …. Organic values endure and they persist on this farm, with her people.

Pastured Pigs Aren’t Grass-Fed Pigs

By Laurie Pilgram, Beef and Pork Assistant 

If you were to ask me what my favorite animal is, I would say a ruminant. 

Ruminants are amazing because they are able to take highly fibrous materials (grass) that people can’t eat, and through their four compartment stomach and a symbiotic relationship with rumen bacteria, can convert this material into meat and milk. Converting sunshine into ice cream. What’s not to love? 

However, my beautiful bovines can’t make bacon. 

One of our pigs grazing on pasture in the wintertime.

Pigs are monogastrics- just like humans, they don’t have the necessary equipment to break down high amounts of cellulose (the stuff in plant cell walls that make it rigid). So while they can tolerate some fibrous materials just like us, they’re not able to use it well enough to get all their dietary needs from it. 

Attempting to feed an all-grass diet to a pig would be like you eating an all salad diet with no dressing, cheese, croutons, or meat/protein. Ever. It would not be sustainable for very long. Corn is the perfect feed for energy- it’s an energy powerhouse and readily available in our region, which means we can maintain their growth and health efficiently. In addition to corn, our soy-free organic pig feed also contains peas, barley, flaxseed, vitamins, and minerals to balance out their diet. 

Our pastured pigs get good nutrition from their organic feed of corn, peas, barley, flaxseed, vitamins, and minerals.

Our pigs love to root in the pastures, digging up plants and chewing on them, but it’s not a complete source of nutrients for their dietary needs. They also get vegetables from our farm- it’s been fun seeing which veggies they go for- as it turns out, even a hungry pig has preferences. We aren’t able to provide a consistent or balanced supply of “ugly” vegetables and fruits, so the purchased feed mix is the best way we can ensure proper health and growth. 

In the spirit of the “full circle” ethos, a full diet completely from the farm would be ideal. For example, we’d like to grow nut-bearing trees along their pasture fence lines so that they can get more high energy nutrition that way. This summer, we plan to revitalize their pastures to have full rotations, giving them more to munch on, like sunflowers (and their seeds), radishes they can dig up, and other diverse plants. The goal we’re always working towards on our fifth-generation farm is to make the farm a better place for the health of our people, our animals and ecosystem, and the generations to come.

Microgreens...Athletic Greens...oh my!

Athletic Greens supplements, also known as green superfood powder, are dietary supplements that have gained popularity in recent years due to their high nutrient content and potential health benefits. You may have heard their sponsored ads on podcasts you’ve listened to…they’re all over the podcasting world right now. Have you ever wondered what the difference is between Athletic Greens and microgreens?

Here at Full Circle we prefer the whole food counterpart that we grow on our small family farm: microgreens! Microgreens are young vegetable greens that are harvested just a few weeks after germination, typically at about 10 days old. These tiny greens are packed with vitamins and minerals, including Vitamin C, Vitamin K, and Vitamin E. They also contain beneficial enzymes, such as peroxidase and catalase. In fact, a study published in the Journal of Agricultural and Food Chemistry found that microgreens can contain up to 40 times higher levels of vital nutrients compared to mature plants of the same species. Additionally, microgreens are a great source of antioxidants, which can help to protect the body against damage from free radicals. 

Are you more of a sunflower or a pea microgreens kind of a person? Thankfully you don’t actually have to choose, as we regularly grow both varieties here at Full Circle!

Microgreens are truly tiny powerhouses, both in terms of nutrition and flavor. On our farm we use regenerative and organic farming practices to grow a variety of delicious, nutritious microgreens, including broccoli, radish, pea, sunflower, cilantro, melon and basil. Their intense flavor can be more pronounced than the mature vegetables, so they’re often used as a garnish or added to salads, sandwiches, and other dishes for a nutritional and flavor boost–but we like to snack on them straight from the bag, too. One of our favorite things about microgreens is that you can keep it local by either growing them at home or purchasing from your local farmer. Organic sunflower, radish, and pea microgreens are especially beneficial for those living in colder climates like the Midwest US during the winter months when locally-grown fresh fruits and vegetables are harder to find. Microgreens can be easily grown indoors, providing a fresh and nutritious whole food option during the colder months. 

A wonderful garnish of power mix microgreens (pea, radish, and sunflower) on beet risotto.

Athletic Greens supplements, on the other hand, are a green superfood powder that aims to provide comprehensive nutritional support. Formulated with a blend of nutrient-rich fruits, vegetables, and herbs, as well as probiotics and digestive enzymes, this supplement is easy to consume, and a convenient way to boost daily nutritional intake and support overall wellness. Athletic Greens can help fill nutritional gaps in a diet, promote digestion and can be consumed daily as part of a healthy routine. The exact formulation may vary depending on the brand, but most products include a combination of greens, such as spirulina, chlorella, and barley grass, as well as other nutrient-rich ingredients like wheatgrass, and aloe vera. The supplement is designed to provide a broad range of micronutrients and other beneficial compounds, such as antioxidants, enzymes, and phytonutrients.

While more research is needed to fully understand the potential health benefits of these supplements, several studies have shown promising results. One study published in the Journal of Medicinal Food found that daily consumption of a green superfood powder containing similar ingredients to Athletic Greens supplements led to improved antioxidant status and reduced inflammation in healthy adults. Another study published in the Journal of the International Society of Sports Nutrition found that daily consumption of a similar supplement led to improved physical performance and recovery in athletes. When comparing microgreens to athletic greens supplements, however, it is important to note that microgreens are a whole food, meaning they contain all the necessary nutrients in their natural form meaning that if you eat the same serving size of microgreens, you don’t need the athletic greens powder. Supplements, on the other hand, are isolated forms of specific nutrients and may not provide the same level of overall nutrition. 

Microgreens are rad like rainbow radishes.

The best way to ensure optimal nutrient absorption is to consume a diet that is 75-80% unprocessed or minimally processed foods. This means choosing whole foods like fruits, vegetables, whole grains, and lean proteins over processed foods that are often high in added sugars and unhealthy fats. It is recommended that the average adult eat between 5 - 13 servings of fruits and vegetables daily. Both microgreens and Athletic Greens supplements provide essential vitamins, minerals, and antioxidants to support overall health. Both are delicious and can be consumed as part of a healthy diet. It is important to consult with a healthcare provider before adding any supplement to a diet, and to always prioritize whole foods like fruits, vegetables, whole grains, and lean proteins over processed foods that are often high in added sugars and unhealthy fats.

Heather and Andrew's Farm Wedding - Part 1

Heather and Andrew, two of the owners of Full Circle, tied the knot at farm on October 8, 2022. Family and friends near and farm came to celebrate. Photos by Brandt Apiki.

Getting Ready

The Ceremony

Addressing Tribal Food Security in Wisconsin

One of the most impactful projects that Full Circle Community Farm participated in during the 2022 season is Feeding America’s Tribal Elder Box Program, a collaboration between all 11 Federally and State recognized Tribal Nations in Wisconsin, Feeding America, Feeding Wisconsin, and a number of other groups. This program provides a monthly shipment of fresh, local produce, meat, and other traditional goods to Tribal Elders in Wisconsin.  The food is sourced from small, local Wisconsin farmers, with a focus on sustainable and organic. We love that the program prioritizes sourcing from Indigenous farmers in the region. 

The Tribal Elder Box Program was a huge boost for our farm, providing us with a reliable income for the growing season. We’re proud to have contributed our meat, vegetables, and pastured eggs to the boxes throughout the season that ran from May through December.

Our crew working hard to pack up some very large orders of herbs and microgreens packed into individually-labeled bags.

Our Tribal Elder Box Program numbers at a glance:

• 1,600 1 ounce bags of microgreens

• 1,600 2 ounce bags of mixed herbs (chives, marjoram, sage, and thyme)

• 400 bunches of beets

• 650 heads of lettuce

• 400 heads of green cabbage

• 4,200 pounds of root vegetables (beets, radishes, turnips, carrots, and rutabaga)

• 650 dozen pasture-raised eggs

• 1,600 pounds of pastured pork

For the final 2022 TEBP box we supplied 2 and 3 lb stew bags of root vegetables, including a mixed assortment of turnips, carrots, beets, radish, and rutabaga. Our coolers filled up quickly with such large orders.

Participation in the Tribal Elder Box Program came with some challenges, including us learning to grow, harvest, pack, and store specific crops on a scale that we’ve never attempted before. Meeting the deadlines also proved a challenge as the 2022 growing season got off to a late start due to a cooler and wetter spring than we’ve experienced in recent years. We know that we weren’t the only farmers who faced challenges such as these, and we appreciate the program’s flexibility as well as contributions from other farms that we were able to source from in a pinch. We were also able to help out other farmers that weren’t able to meet their anticipated assignments by supplementing their contributions with a couple of large orders of pork.

One of the box shipments sent out in 2022. Can you spot our contribution? :) Photo from the Great Lakes Intertribal Food Coalition website.

We’ll be a participating farm again in 2023! For this new season the program has expanded the number of Indigenous producers contributing as well as the number of tribes receiving the boxes. You can help out the project by signing up for volunteer shifts with Feeding America once the program starts back up in the spring. Want to learn more? Check out the links below!

Feeding America: https://feedingamericawi.org/tribal-elder-food-boxes/

Great Lakes Intertribal Food Coalition: https://greatlakesintertribalfood.org/?fbclid=IwAR20P3NhffU-NGJ97g1gMb89l1zD6o8MRbPddZXV-HGL0wXI-OpZGSCvQGU

Feeding Wisconsin: https://feedingwi.org/programs/tribalfoodsecurity/

Collaborators in the program include Feeding America, Feeding Wisconsin, Department of Agriculture, Trade and Consumer Protection, healthTIDE, UW-Madison, Wisconsin Food Hub Cooperative, Great Lakes Intertribal Food Coalition, Bad River Band of Lake Superior Chippewa, Forest County Potawatomi, Ho-Chunk Nation, Lac Courte Oreilles Band of Lake Superior Chippewa, Lac du Flambeau Band of Lake Superior Chippewa, Red Cliff Band of Lake Superior Chippewa, Oneida Nation, Menominee Nation, Sokaogon Chippewa Community (Mole Lake Band of Lake Superior Chippewa), St. Croix Chippewa Indians of Wisconsin, and Stockbridge-Munsee Community Band of Mohican Indians.

Discontinuing Egg Production: Our Farm's Difficult Decision and Future Plans

It is with a heavy heart that we must inform our valued customers that after careful consideration, we have decided to discontinue raising laying hens on our farm for egg production for the time being. This has not been an easy decision for us, as we understand how much our customers value the high-quality and healthy eggs we have been providing.

Over the 5 years we have been producing eggs we have continued to grow and update the opperation in an effort to make it financially sustainable. Despite our efforts, we have found that increasing our number of hens to meet demand and reach "economies of scale" has not helped.  Labor demand has increased just as much, or more, with more hens, organic feed costs have gone way up, and other hidden costs like equipment issues and hen losses quickly push us below the break-even point.

Even with the higher prices on eggs we are now all seeing, we would not be able to sell our eggs wholesale (in bulk) at the prices we would need to get for our truly rotational pastured practices.  To give you an idea, we need to sell our eggs for a minimum of $6.00/doz, which means in the grocery store they would be at least $9.00/doz

We are considering a different approach for raising laying hens in the future, one that is more in line with our "Full Circle" vision. This may include a smaller flock of chickens that are bred and raised here on the farm and have dual purposes. Older mama hens would raise their babies until they are old enough to be separated into girls (raised as laying hens on pasture) and boys (raised as meat birds on pasture). Unfortunately, most breeds of chickens currently have only one or the other purpose, which means that when laying hen chicks are sold, almost all of the males are "put down." We would much rather not contribute to that system.

Currently, we will be focusing on our vegetable and pig enterprises, but we may have some eggs available for purchase only on the farm in the future. We will keep you updated on our future plans.

Thank you for your understanding and continued support

Keep Calm and Farm On!

Greetings!

Spring is in the air, even during this global pandemic, and we are becoming as active on the farm as the chickens, pigs and cows. We are turning our faces to the warm, yellow sun and enjoying the longer minutes of daylight each evening. 

Part of managing a diversified farm is planning several months ahead for how we need to grow nourishing food for us, our families, and YOU, our community.  Many of the seeds we ordered weeks ago have been inventoried into this season's schedule. Not only that, but many of the seeds have been put into trays and are germinating in our propagation house as we speak. For example, we have seeded over 4,000 onions since mid-February. We have also seeded herbs, such as parsley, sage, rosemary and thyme. Over the next few weeks, we will be seeding many early-season veggies, such as spring-sweet lettuce, crunchy bok choy, spicy radish, and delicious turnips. These are just some of the examples of the fresh produce that we plan on making available for our customers in the next couple of months. Also, on-deck are all of the other vegetables that you are expecting throughout the summer season.

Something that no one could have planned on, is this Coronavirus.  Like you, we have been watching the news and staying informed on the rapidly changing events that barrage us each day. We want to let you know that we are taking this situation VERY seriously. Even though we are naturally 'socially distanced' from visitors (our nearest neighbor is a half-mile away), we have instituted a rigorous hand washing routine for anyone that comes onto our property.  Additionally, we have recently been certified by the Produce Safety Alliance, in accordance with the new USDA and FDA regulations.

So-- we want to assure you that we are moving forward with 'business as usual'. Seeds are being started, livestock is expanding and the fields will be tended for spring planting. While we hope that the Covid-19 cases will decline to a safe number and allow us to see everyone at the farmer's market in May, we are developing contingency plans that allow us to sell our nourishing, farm-fresh products to all new and existing clients.  If you contact us, we can have meat, eggs, and veggies picked up at the farm near Seymour or at Scott's house in Green Bay. 

The best option to ensure that you are getting local, healthy food this summer is to sign up for our SLO Farmers Custom CSA.  Not only do we offer drop-off locations, but you could opt to have your customized weekly box brought directly to your home with our home delivery option.

Our motto right now is to "Keep Calm and Farm On".  This means that regardless of food availability at your local grocery store or the farmers market, we are planning on having the same fresh food available in a manner that works for you.

Please reach out to us with any special requests or questions.  To learn more about our Custom CSA, click on the CSA Signup button. Ensure that you and your family are getting the best, most fresh local food available.

Peace and love, 

Scott, Heather and Andrew

Edible Door Article - Taking a Closer Look Under the Soil - Full Circle Community Farm Eyes Sustainability

Take a drive through rural Wisconsin. What do you notice? Probably a lot of corn, soybean and, maybe, wheat fields. We are a state with a lot of monocropping – growing the same crop year after year on the same land.

What does that do to our soil? How does that affect the land we are growing on, and the quality of the food we are growing? How does that affect our community as a whole? Organic farmers like Andrew Adamski of Full Circle Community Farm in Pulaski are working every day to change the way we farm and say community and good soil nutrition may be the key.

Adamski grew up around farming; both of his parents were heavily involved with agriculture. He attended Northern Michigan University in Marquette, where he studied biochemistry, microbiology and finally ecology – specifically focusing on microbial ecology. This sparked his interest in how microbes interact with the world around us and the role they play in our ecosystems.

“Good organic agriculture is all about the microbes, really,” says Adamski. He is still finalizing his thesis on mending urban soils for his master’s degree. He has combined his study with Full Circle Community Farm’s mission: to provide high-quality organic food while creating a community-based farming model that will revitalize farms and communities all across the country.

“What really sparked me to do this was that I would come home for Thanksgiving or Christmas [during college] and see these corn or soybean fields totally blank and devoid of life,” said Adamski.

You can tell what’s going on underground based by what’s going on above ground … It got me thinking about the whole farming economy and how people are dependent on these synthetic fertilizers and pesticides … I looked at it as, to the root of it, unsustainable. What I saw with Full Circle Community Farm was that my parents set up a system that’s based on ecological principles. Where nothing takes more than its fair share and everything interplays with each other.”

The Adamskis are now five generations on Full Circle Community Farm near Pulaski. It is a certified organic, pasture-based farm that has recently retired from dairy and has moved to grass-fed beef. Andrew, along with his partner Heather, has added quite the variety to the farm.

Looking into their CSA (community supported agriculture) basket, one would see a large variety of vegetables (also available at the Green Bay summer and winter farmers markets), an egg share provided from their laying hens, specialty bouquets, and they raise 100 percent grass-fed beef, pastured heritage pigs and pastured rabbits. These meat shares are offered through the support SLO Farmer’s Cooperative. SLO (Sustainable, Local, and Organic) Farmer’s Co-Operative was founded in 2014 and is committed to providing quality farm products that sustain both our farms and our environment. As Adamski would say, SLO offers one voice for all the farmers and it gives beginning farmers a chance.

“One farmer, one vote,” he said. “Everyone has a say, no matter how small you are … Those young farmers, those first- and second-year farmers, they’ll have a market if they have SLO. They’ll have a piece of it; they’ll feel like their part of their community.”

Good farming starts from the ground up, with the way we treat our soil, all the way to how we treat our farmers. We have to have good soil to build the foundation of a good farm. Everything works in one big community: from the soil to hay, hay to cows, cows to manure, manure to crops and so forth. It really all comes Full Circle.

BY KARLI NORTON | NOVEMBER 15, 2018

The root of our pastures is soil

IT ALL COMES FROM THE SOIL

Take a drive around rural America today. Monocultures of corn and soybeans dominate the landscape.  This is extractive farming dependent on GMO seeds that can withstand onslaughts of pesticides and herbicides, as well as artificial fertilizers that must be added because the soil is so depleted.

There is another way, and it simply takes looking at how nature maintains a healthy ecology for an abundance of life to flourish. What is the secret? Simple: it’s soil.  By fostering the highest quality soil we not only provide the best produce, nuts and berries but also the best meat from animals who live their lives on pasture.  All of these parts of our agro-ecosystem are dependent on the health and quality of our soils.

“You are what you eat.” This idea sums up our idea of sustainable,
regenerative farming.

HEALTHY ANIMALS FOR A HEALTHY COMMUNITY

We raise our animals on perennial pastures. This means that the ground is covered with plants for as long as possible. Plants are great at absorbing nutrients and runoff (like animal manure) and they also happen to be the perfect food for cows, pigs, chickens, and us! Not only do the animals fertilize the land that they eat from, this complex relationship also holds back runoff from other farms that don’t have pastures. Therefore, the nutrients (aka poop) don’t make it into the water which means you can drink easy knowing your water is safe!

Animals on pasture are also much healthier than ones that only live inside of barns. Sunlight helps them synthesize vitamins and the microbes in the environment help boost their immune systems so that we don’t have to feed them antibiotics unless they get really sick. You will notice that the meat from our animals has a different color, texture and flavor than you might be used to. This is because of all of the exercise and fresh plants they are eating.

Happy Solstice from your busy farmers!

Hello, friends— Scott here! As I write this, the sun is setting… and it’s only 3:30 in the afternoon. I’m eagerly looking ahead to the Winter Solstice: the day in which the Earth’s northern half stops its slow tilt away from the sun and begins to tilt back toward the sun. In ancient times, this was a celebration, as our ancestors looked forward to longer days and new growth.

We have been keeping busy during the non-growing season: Andrew and Heather spent a lot of time organizing the lower half of the barn and making a cozy space for the chickens. The hens are very happy in their winter quarters! They have lots of room to scratch and roost. We like to open the door during the day in case some of them are feeling adventurous enough to roam about in the snow; you’d be surprised by how many of them enjoy the cold air! They are still laying beautiful and nutritious eggs but not very often. Less daylight means the girls lay less eggs, so if you hope to buy eggs from us at one of the winter farmer markets, get there early before we sell out!

Speaking of farmer’s market, we will be attending all of the markets in downtown Green Bay at the KI Center. They are only on certain Saturdays, so check before you go. As this is the off-season, we have only certain vegetables, mostly storage crops such as carrots, cabbage, potatoes and onions. But we also have a great selection of grass-fed beef and pork cuts as well as eggs. The next market is January 12 and we’ll be promoting our CSA sign-up for the 2019 season. Stop by and say hi!

At the farm, we have been working on some of buildings for growing vegetables. Our major priority has been the prop house, short for propagation house or greenhouse. I included a picture below. The prop house will be heated and will allow us to start from seed, all the yummy veggies you look forward to. We got all the posts in the ground before it froze and now we’ve been working on attaching the rest of the supports. Once that’s done, we will cover in plastic and turn on the heater. (There’s a bit more to it than that, but I’ll share those details in another post :-)

We hope you enjoy your holiday season and that the new year (and solstice) brings you heath and happiness!