Meet the Mill City Farmers Market Vendors – Morning Glory Farm and Gardens
Friday, November 15, 2024 at 8:17AMAricle by Becky Fillinger
Ready to greet customers at the Mill City Farmers Market Photo provided by Faye
A Discussion with Faye Jones, co-owner
Morning Glory Farm and Gardens has decades of dedicated organic farming and land stewardship practices. Nestled in the northernmost tip of the driftless region of western Wisconsin, in Spring Valley, the farm includes woodlands, pastures, gardens, campsites, and small-scale livestock. We talked to co-owner Faye Jones about her background in organic farming, one of her most popular products - ramp salt, and when you will see her next at the Mill City Farmers Market.
Q: I read that you’ve been farming for 38 years. How did you get into organic farming?
A: It’s actually longer than 38 years. I started farming over 45 years ago – vegetables and flowers and sold them at the St. Paul Farmers Market. This was in pre-internet days and no formal programs on organic farming were available. I worked on organic farms for 4 - 5 years to learn as much as I could. I was very much influenced by Diet for a Small Planet by Frances Moore Lappé. The book was published in 1971 and it helped me and many others looking at a different approach to food production.
Q: You were Executive Director of Midwest Organic & Sustainable Education Service (MOSES), now renamed as Marbleseed, for many years. It is a nonprofit organization that promotes organic and sustainable agriculture by providing the education, resources and expertise farmers need to succeed. Do you continue to mentor or serve the organization? What have you seen as changes in your years with midwestern organic farming?
A: I attend the annual conferences but no longer serve in an official capacity. There have been so many changes since I began farming. There was no "local food" when I started farming. We also see great consumer awareness and the government also coming around to support agriculture – and not just large corn and soybean farmers. Enthusiastic twenty-year-olds are becoming organic farmers!
Faye assists a customer purchase ramps at the Mill City Farmers Market Photo: Mill City Times
Q: Let’s now focus on your ramp products. Please tell us about your ramp crops and ramp salt.
A: In early May our woods are filled with abundant ramps – native to North America. My husband, Mark Plunkett, and I own a 20-acre patch of woodlands with good soil that is conducive to growing ramps. They grow slowly. I clip the top third of the ramp plant and the plant will regrow – it’s perfectly sustainable. We sell fresh ramps in early spring at the MCFM. I started to think of ways to sell a ramp product beyond the very limited fresh plant timeframe.
Photo provided by FayeI started drying ramps as another product to sell and one thing led to another and I started selling ramp salt and it has grown into quite a business. There are all sorts of salts – garlic salt, rosemary salt, etc. – I only make ramp salt. Ramps are only in season for two or three weeks at the most in the early Spring (April 20 – May 15) and ramp salt is best with early season leaf. I dry the leaves on a low setting in the dehydrator and lightly crush the leaves after drying. I vacuum pack the dried leaves and store in the freezer. I make my salt blend in the week leading up to market day. I am a proud cottage food producer.
Q: How do you recommend that we use ramp salt?
A: Ramps have a delicate oniony, leeky flavor that’s soft and tender. Ramp salt can be used on vegetables, soups, eggs, popcorn, steaks, burgers, other meats and proteins. It is delicious on anything!
Q: When will we see you again at the MCFM?
A: I’ll be there at both winter markets in November and December. Ramp salt makes an excellent holiday gift!
Q: How may we follow your news?
A: People can sign up for my newsletter at the booth but also contact me at mgfarmwi@gmail.com – I’ll add you to our email list. My website is fayesramps.com. I’m toying with Instagram, so stay posted!
