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Meadowlark Organics
Farm Direct Online Store
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  - National Young Farmers Coalition
  - King Arthur Flour

Meadowlark Organics
Farm Direct Online Store
Products and Recipes
Press
- Blog
  - National Young Farmers Coalition
  - King Arthur Flour

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Home / Contact

Contact

Our farm is located at:

6346 Reed Rd

Ridgeway WI 53582

meadowlarkorganics@gmail.com

To get in touch with John Wepking: 608-636-6795

Paul Bickford: 608-574-2307

Halee Wepking: 608-636-6794

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We're continually inspired and amazed by Kirk's commitment to using locally grown and milled organic grains, and his ability to make such excellent breads with them. Cant wait to try this one!

Reposted from @originbreads - #sourdough #ciabatta made with #organic #wheat and #rye from @meadowlark_organics -

Walnut raisin sourdough, all homegrown Turkey Red and rye. Every now and again, we manage a loaf that’s nearly professional. This one won’t last long. #farmerbaker #meadowlarktestkitchen

Quite an effort without a loading dock, but we unloaded a container full of Trefflers yesterday. Loaded in Germany 🇩🇪, unloaded in Ridgeway, only one of the machines, a 30 foot tine harrow and an air seeder, is for us, and we’re really excited about it! This harrow is designed for early season weed control on small grains and row crops, and the air seeder will allow us to seed perennial legumes like red clover and alfalfa in our small grains on the last weeding pass. The other units are for sale (not by us); we’re just storing them for the company. #trefflermaschinenbau #treffler #conservationfarming #covercrops #organicweedcontrol

The best flour starts with pure, well-cleaned grain: in this case our heritage Turkey Red winter wheat, a workhorse wheat in Wisconsin a century ago.
One of the greatest challenges in re-regionalizing our grain economies is a lack of grain cleaning infrastructure that is farmer-owned and accessible, which is why we decided to tackle that step first and foremost, before we decided to undertake the task of stone-milling. As former chefs we try to clean grain so that it would impress any chef looking to cook the grain like rice.
Over the past couple years we've been honing our craft and tweaking our decades-old cleaning equipment, taking advantage of differences in weight, density, length and width to produce clean grain worthy of any customer.
#flourambassador #regionalgrains #cleanasawhistle

We can’t raise chocolate or raisins around here, but we can grow a really tasty oat! We’re working on a process to mill raw rolled oats, and we’re really excited about bringing them to market later this year.

Because industrial oats (even organic ones) are steam-treated to extend shelf life—you’ll notice this is a theme in commodity milling—they are inferior to a raw rolled oat, both nutritionally and in terms of flavor.
There is a blessing and a curse here. Due to their high fat content, raw rolled oats only keep for a matter of days without refrigeration. That means, part of the challenge of selling these beauties is educating customers and retailers that they should be kept refrigerated or frozen, and/or getting them into the hands of bakers, granola-makers, and others that can quickly use them in baked goods. To that end, we’re working on trialing them cookie and granola recipes to see how they compare to the industrial oats that we’re all familiar with.

Old-time milling is not without its challenges, but at least we know that what we produce has a level whole grain integrity and freshness that the big boys just can’t touch.
#realrolledoats #rawoats #revolutionaryeating #knowyourfarmer #worthit

That time when @breadwright of @kingarthurflour made baguettes with our fresh-milled grain. Seeing a picture like this makes us hungry, sure; but mostly it gives us hope and motivation that we’re on the right track growing great organic grains in the Driftless. Also, go get Martin’s book, it’s amazing! #blushing #soilfirst #driftless #alwaysimproving #regenerativeagriculture

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