Fairstream Farms is a small family farm that grows good food for local people. We focus on diversity, sustainability, quality, and flavor in our food. We do not use artificial fertilizers of any kind in our practice. Zero pesticides, zero chemicals.
What we do is plant a large bio-diversity and use sustainable and bio-dynamic growing techniques to nurture our plants. We want to keep it simple, natural, and real. Our mission is to strengthen community and foster lifelong healthy eaters. We are passionate about what we do and would love to share our work with you.
Daniel has been farming in Indiana for 17 years. We have represented our products at the markets of Chicago’s Green City Market, Downtown Lafayette’s Historic Farmer’s Market, Sagamore West Farmer’s Market, and The Schoolhouse Shop Farmer’s Market in Chesterton, IN, where Daniel started fifteen years ago. Our produce has also been served at Table Fifty-Two restaurant for a few years, Goose Island Brewery, and Uncommon Ground restaurant in Chicago.
Daniel and Melissa are two time USA delegates to the 2008 and 2010 Slow Food Terre Madre World Meeting of Food Communities held in Turin, Italy, representing sustainable farming in the United States.
Fairstream Farms practices an organic philosophy with a focus on the creation of incredible living soil through the art of composting, mulching and remineralization. Growing a diversity of produce in all four seasons, we believe people should have access to fairly produced, healthy, and local food. We build our soil up to a humus rich paradise and restore a balance of life in the soil.
In these raised beds, we grow arugula, asian greens, beets, beet greens, broccoli rab, bok choi, mini chois, borage, claytonia, orange, red, white, and purple carrots, chamomile, cutting celery, collard greens, green and white cucumbers, cippolini onions, delicata squash, mini eggplant, fingerling potatoes, gourds, hakurei turnips, heirloom tomatoes, horseradish, kales, lettuces, lemon verbena, baby leeks, lillies, mache, midget melons, purple and green mizuna, mustard greens, nasturtiums, new zealand spinach, bell peppers, hot peppers, mini red and yellow stuffing peppers, okra, burgundy okra, pea pods, pie pumpkins, red potatoes, yukon gold potatoes, sweet potatoes, golden purslane, rhubarb, radishes, raddichio, scallions, snapdragons, spinach, swiss chards, sunchokes, sunflowers, tatsoi, yellow onions, yellow squash, zucchini and blossoms, zinnias, blueberries, blackberries, currants, gooseberries, golden raspberries, red raspberries, strawberries, basil, lemon basil, thai basil, chives, chinese chives, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme.
We are very passionate about sharing the merits of ecological agriculture, biodiversity, and creating local, resilient food systems. We would never compromise the health of humanity’s habitat in the manner in which we grow food.