Hello Friends, Family, and Farmies!
With so much happening it’s hard for us to believe that we’re already halfway through our fourth growing season! Amidst the extreme heat our parched land has still managed to produce a beautiful bounty of summer vegetables (let’s just say this weather has made us pros in the drip tape department), and we’ve already begun sowing a bevy of fall crops.
In November 2011 we became the proud owners of some land. At our new location we’ve been able to expand our production significantly. More crops and animals require extra assistance, and we are thrilled to have Matt Myszka on the team as a full-time farm hand. We are so excited to be on our own property, and the farm is thriving at our new home. We found where we’re supposed to be, and now it’s hard to imagine we were ever anywhere else. All our excitement, passion, and dedication is now concentrated; the earth is practically buzzing with energy.
Since moving we’ve put even more land under cultivation, giving us an amazing selection of produce for Station Two Twenty. It’s such an advantage to work with the food we grow. As the years pass we continue to develop deeper relationships with the products. This year we’re growing over thirty varieties of tomatoes, each with its own unique characteristics. Knowing the subtleties of our food from its beginnings enables us to highlight every intricate detail as it finds its way to your plates.
Looking back it’s incredible to think how far we’ve come since our first growing season in 2009, when we joined the forces fighting on the new food frontier. That year was all about figuring out how to farm, teaching ourselves the basics of raising our own food. The following year we began to assemble our team, creating a solid base for the Epiphany Farms family. As we laid the foundations we started experimenting with our harvests – the dinner parties were born. Before we knew it we were entering our third season, this time armed with a restaurant to showcase all of the farm’s fare. And now, here we are well into our fourth season. We’ve mastered the finer details of managing Station Two Twenty and running a farm, and our mission has become to streamline the two. This season is all about joining Station Two Twenty and Epiphany Farms, making them a seamless unit to provide the freshest, most wholesomely delicious dining around.
Part of growing is realizing our limits. As you may have noticed we are no longer vendors at the Bloomington Farmer’s Market. We want to ensure that we can accomplish each endeavor impeccably. To do this we have dedicated ourselves completely to the farm and the restaurant, meaning we had to say goodbye to our booth at the market. However, during these times of summer abundance we do have produce bags available for purchase at Station Two Twenty, full of fresh-picked, in-season surplus.
As the union of Station Two Twenty and Epiphany Farms solidifies we are excited and eager to invite everyone to our new home. On September 2nd, we will be having our first official farm tour of the year. We can’t wait for all of you to see our progress, and share in our next stage of development! We are so privileged to have such wonderful support from all of you, and we feel overwhelmingly grateful to be a part of this inspiring community. We are offering 60 tickets for this event at a price of $95 per guest. Tickets are available at Station Two Twenty or we can send them to your home via mail.
Additionally, Station 220 and Epiphany Farms are always in need of passionate people, whether they be volunteers or restaurant staff. If you have an interest in working with us at the farm, or in the front or back of the house, please contact us at (309) 828-2323 or firstname.lastname@example.org.
We look forward to seeing all of you at the farm and in the restaurant!
The Epiphany Farms & Station Two Twenty Team