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Mint Creek Farm Happenings
 

HOW CAN WE BE WILD

(part one)

 

 

You do not have to look to far to see problems in our world. We have problems of trust, problems of security, problems of ecology and the ethics of how we will live on our planet. We have broken the wholes into parts and lost sight of how the parts fit. Humpty Dumpty has fallen off the wall. We are lost as to how to put him back together again. How did we get here and how do we return to a more balanced stable existence?

 

In "The historical roots of our ecologic crisis" Lynn White contributes. "In antiquity every tree, every spring, every stream, every hill had its own genius loci, its guardian spirit. These spirits were accessible to men, but were very unlike men; centaurs, fauns, and mermaids show their ambivalence. Before one cut a tree, mined a mountain, or dammed a brook, it was important to placate the spirit in charge of that particular situation, and to keep it placated. By destroying pagan animism, Christianity made it possible to exploit nature in a mood of indifference to the feelings of natural objects."

 

I have felt this personally. Ten years ago when we had a landscaping firm landscape our home. They took out a beautiful hawthorn tree. Read More... 

  Harry Carr 

 


 Mint Creek Farm Tour and Dinner
Saturday,  June 22, 2013
with Guest Chef Alan Lake

Seating is limited and 
ticket sales end Tuesday, June 18.

Join us for a fun day on the farm. We hop on the trolley at Greenhouse Bed and Breakfast and then make our way over to the farm just down the road.   As we travel along, we will make stops to visit all of the animals, including: cows, hogs, chickens, goats and of course lots of sheep. 
 

 

Arriving back at the B&B late afternoon, we will have time to relax and enjoy a few tastings before we sit down to dinner.


Chef Alan Lake
Awarding winning chef, 
Alan Lakewill be our extraordinary guest chef tonight.  He has made his culinary mark at several Chicago restaurants including Chief O'Neills and across the globe from the West Coast, to Japan to Europe.  Jazzfood is his brand of creative improvisational cooking that has won him numerous competition awards.

 

 

Mint Creek Farm

1693 E. 3800 N. Road
Stelle, Illinois 60919
815-953.5682
www.mintcreekfarm.com
csa@mintcreekfarm.com


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Summer  2013
Farm Tours & Dinners

June 22 
-Dinner 
Alan Lake, creator of Jazzfood, 
executive chef of premier kitchens across the world

July 21 -Brunch 
Victor Morenz, Executive Chef & Operating Partner of Home Bistro in Chicago

August 10 -Dinner 
Mark Payne,executive chef at the Ritz-Carlton, 
collaborating with Slow Food Chicago for this dinner


 


Join Our CSA

CSA members enjoy a discount on all their meat.  
 
Three options: 
 
-Traditional
-Pork and Poultry
-Lamb and Goat

Each of the above is available in

Full and 1/2 shares
3 or 6 month options

 

 

 

 

FARMER POET
FARMER POET
Farmer Poet - Harry Carr
Previously shown at the Chicago Food Film Fest



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