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Every year, the LGG partners with the Bloomington Community Farmer’s Market to coordinate the Indiana Farm Tour at an LGG Member Farm. This year, we’re visiting Moon Valley Farm, a diversified family farm in Gosport, IN. Allen Kitscher and Grace MacNeil grow and raise their animals, vegetables, and medicinal herbs using primarily permaculture-based practices.
The LGG visited Moon Valley Farm to take a few pictures for this year’s Growers’ Guide. We were excited to learn about the farming practices they engage in to conserve the environment and build healthy soils. They rotationally graze their herds of mixed-breed dairy cows, goats, and sheep on a 100% grass-based diet. Their American guinea hogs and chickens eat only local, non-GMO corn and forage. Vegetables and medicinal herbs are grown using organic methods, never using chemicals.
While we were there, Allen was in the midst of constructing a new building on the farm for their new apothecary/holistic herbal education center, which will allow them to offer classes and apprenticeships in the upcoming years. Their farm is home to Monarch Apothecary and Milk Weed Soaps, which offers soaps and herbal products to the community.
The LGG will be greeting folks as they arrive at the farm, with a refreshing local farm beverage for everyone. There will also be wine available later in the evening from LGG Members Oliver Winery. Come say hello and see what we’re up to! The Farm Tour is a wonderful way to connect with other local food eaters and the hard working farmers who provide for our community. We’ll be partaking in an amazing local dinner too. Check out the menu below!
Beer from Function Brewing and Wine from Oliver Winery
Creamy local potato salad w/ fennel and herbs in a creme fraiche dressing
North Carolina style vinegar-dressed Coleslaw
Spicy Szechuan Marinated Carrot Ribbons & Green Beans
Mixed Vegetable Crudite with Basil Goat Cheese Dressing
Harvest Salad – Wheatberries, Chickpeas, Mixed Greens, and Berries in a Blueberry-Chile Dressing (Vegan). Optional additions of Feta and Marinated, Grilled Chicken.
Ratatouille Sliders – Tomato, Herb, and Garlic Roasted Eggplant, Zucchini, and Red Onion on a Challah Bun with Basil Pesto and No Coast Mozzarella.
Korean style lettuce wraps w/ marinated/grilled beef, cucumber kimchi, and green onions
Mini bratwursts on BBC Challah buns w/ bread & butter watermelon rind relish and horseradish mustard on the side
Majarete with Cherry Tomato Compote
Coffee Stout beer float w/ homemade vanilla ice cream
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