Spent my first day at Epiphany Farms in Downs, IL with Laurie Diekhoff, Assistant Director/Internship Coordinator for the Hart Career and Chris Kawakita, Associate Director of Admissions. We all eagerly anticipated our scheduled tour with Ken Myszka on the most beautiful of fall days on the farm.
We were immediately greeted by an unexpected guest, Honey the farm dog who eventually led us the way to Ken already in full swing of his daily duties. We caught him of guard harvesting a specific blend of cabbage and lettuce in which he was quick to explain in detail the direct intent for the crop in their prepared meals and dinner parties. Ken preceded to weave us in out of their summer crops that seemed to start taking their last grasps of life before a rapidly approaching fall season. Ken indicated that many of the crops were still producing enough for a little while more, but once the first frost hits at the beginning of October, they will need to start hauling their crops into their designated greenhouses (that's when the real hard work start for the farm hands).
I couldn't believe how incredibly delicious EVERY SINGLE crop was right off the ground. The intricate designs and layouts of this organic farm will blow your mind and make you rethink every little piece of junk you put in your mouth. PLEASE, check out my pictures I have posted on the blog and my Facebook; I am positive you will be dying to get out to Epiphany Farms and take an amazing tour of their ground breaking organic enterprise.
