Hermit Creek Farm 65554 Spring Brook Rd High Bridge, WI 54846 Google Map 715-492-5969
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Our Variety

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Fruit
Melon
Sivan F1 Hybrid Melon

Small round melons with smooth, heavily netted skin. Fruits average 1.5-2 lbs. Charentais melons are known for their deep orange, fine-grained flesh and superior sugary flavor.

Vegetables
Eggplant
Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Purple Long
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
Rosa Bianca
This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!
Snowy White
This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.
Lettuce
Rouge D'Hiver Romaine
An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!
Pepper: Hot
Aji Amarillo
The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.
Anaheim
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
Ancho/Poblano
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
Cayenne
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
Jalapeño
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
Serrano
The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
Radish
French Breakfast
A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.

CSA Share OptionsJune 26th, 2017

Whole Diet Shares Our goal has always been to provide a healthy diet year-round. Each delivery includes a mix of 8 to 14 different fresh produce items plus bi-weekly cheese from our friends at Sa

Notes from the Farm KitchenJune 20th, 2017

Greetings, welcome to Notes From the Farm Kitchen, a mostly weekly gathering of news, tidbits, recipes, and other good stuff from Hermit Creek Farm. The format is informal, we'll add as we go, just sc

Sheep on PastureJanuary 3rd, 2017

Way back in the mid-1980's, when Hermit Creek Farm was a far off dream and we were looking for land, we planned on raising sheep. It seemed a natural fit. Landis spun wool and knitted. Steven grew up

What's up at Hermit Creek?

Summer time, and the farm is a-growin'!

We have been busy with field prep, planting, and crop care. Harvests have begun and CSA shares are finding their way to folks across the western Lake Superior region. Life is good!

We still have a few limited share options available, why not join us.

Check out our options and get started today! 

 

 Our awesome crew hamming it up in an awesome field of winter rye!

 

 

 

 

 

 

 

 

 

 

 

 

 

We believe in the old adage, "you are what you eat!" and besides our belief in organic food being healthier for you, it's also healthier for your farmer and the land.

 

 

 

 

 

 

 

 

 

At Hermit Creek, we're serious about how we farm, we're serious about our health, and we're serious about your health as well. Certified organic, it's simply plain old common sense.