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Organic and farmer-owned since 1988.
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Thanksgiving Tips: Part 2

According to the Natural Resources Defense Council, getting food onto Americans’ plates accounts for 80 percent of the country’s fresh water consumption, 50 percent of American land use and 10 percent of the total United States energy budget. Although the system as a whole is not perfect, food is a necessity for human life and …

November 23rd, 2016  |  Published in Family, In the Kitchen, Sustainability

Thanksgiving Tips Part 1

Thanksgiving is more than just an opportunity to spend quality time with family; it is also a time to express gratitude for all of the wonderful gifts in life, such as the farmers, farm laborers, cooks, and food service workers who help to make the holiday (and every meal) possible. While we are at it, …

November 11th, 2016  |  Published in Family, Sustainability, Sustainable Living

From Planting to Prancing

As someone who raises draft horses, I’ve been questioned countless times about how we can actually let our horses be sold as Amish work horses. It seems there is a misconception about the treatment of the horses that do the fieldwork for Amish farmers. Many people think Amish farmers literally work these horses to death. …

August 31st, 2016  |  Published in Outdoors

Climate Change, the Farmer and You

We know global climate change is a real thing, and it’s going on right now. But do we know the science behind it and the effects it has on the people producing our food? In 2012, the U.S. Department of agriculture released a new Plant Hardiness Zone map. This was the first new map since …

August 24th, 2016  |  Published in Food & Ag Issues, Organic Farming, Sustainability

Avocado Egg Salad Recipe

This Avocado Egg Salad is full of protein and healthy fats, making it a perfect breakfast or lunch option. I’ve served it on bread with spinach and carrots as a sandwich, in a tortilla wrap, and eaten it right from the bowl with crackers and pita chips. I go through avocados like crazy all year-round. …

July 21st, 2016  |  Published in In the Kitchen, Recipes

Herb Fettuccine with Beurre Blanc

If you’re searching for a meal to prepare for your significant other on Valentine’s Day or another special occasion: look no further. Homemade fettuccine speckled with fresh herbs and tossed in a Beurre Blanc sauce is sure to impress. Beurre Blanc is a sauce flavored with shallots, lemon, white wine, and butter – lots of butter …

February 9th, 2015  |  Published in In the Kitchen, Recipes


Maddie Doyle is a graduate of The University of Wisconsin La Crosse after completing her Bachelor of Arts degree in Rhetoric and Writing and Professional Writing. Having grown up on a dairy farm and currently living on an Angus beef farm where she also raises Belgian draft horses, Maddie has deep roots in farming and is diving head-first into the organic farming movement and living sustainably. Maddie is almost always in a "farming state of mind" whether it be working as a CROPPie, on the farm with her cows and horses or reading a book on the front porch of her farmhouse.