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FAIRSHARE BLOG

As we celebrate National Philanthropy Day today (a day to recognize all the contributions of philanthropy and how it helps make an impact in our communities) I wanted to share a few thoughts on the past year.


I just brought home my first winter share CSA box this week, and as I was loading the squash, sweet potatoes and onions onto the counter, I felt so happy to be part of the CSA world. All throughout the year, it’s like a little gift you get to open once a week - always delicious, high-quality, vibrant and colorful, and full of surprises. I love getting excited about my favorite things that will pop up throughout the seasons (this box had black radish!).


Winter share from Winterfell Aces
Winter share from Winterfell Aces

Having the opportunity to enjoy this locally grow, farm-fresh food depends on:

  • A thriving local community of farmers who support each other and their mental health and wellbeing;

  • Eaters who value quality food, and are either able to pay for it or participate in cost assistance so it’s available to everybody;

  • A healthy ecosystem cared for by us and resilient against the impacts of climate uncertainty we can’t control; and

  • Technical knowledge about farming in an environmentally healthy manner, managing farm workers, and building a customer base.


These are all things FairShare helps cultivate!


In 2024 we provided record cost assistance to community members through Partner Shares, about $85,000. This was funded by generous donations during Bike the Barns and throughout the year. Every $300 donated supports one household for the entire growing season - so think about how far even a small donation goes!


We collaborated with HMoob (Hmong) farmers to increase market access and resources to invest in their farms. Across our farmer network, we hosted field days, workshops, webinars, and trainings throughout Wisconsin, Ohio and the entire Midwest!


In 2024, we were also able to update our vision, mission, and strategic plan. This will act as our north star as we continue to support the farms in our coalition, and helps guide us as we expand our services to small farms around the region and country.


Your incredible donations power this work. Investing in our local community is so important right now, and it’s a way we can make a real and concrete impact for our friends and neighbors. We are so, so lucky to count you as part of our community of supporters.


Photo of Clare, Executive Director

If you ever want to get in touch - please reach out. I love talking about our work and hearing from our supporters about what’s most important to them. Keep warm and toasty this holiday season, and may your cheese boards be filled with an abundance of local delights!


Want to eat like a Bike the Barns rider even after the ride? By popular demand, Chef Lauren Montelbano of The Vibrant Veg shared the recipe for her Rainbow Crunch Salad that she was serving up at Still Point Flower Farm this fall! 


Rainbow crunch salad

Rainbow Crunch Salad

Serves: 4


Salad

  • 1 cup shredded purple cabbage

  • 1 cup shredded green cabbage

  • 1 medium carrot, shredded

  • 1 red pepper, thinly sliced

  • 1 rutabaga, julienned

  • 1 purple daikon or beauty heart radish, thinly sliced

  • 1/2 bunch kale, chopped

  • 1/4 cup fresh mint, chopped

  • 1/4 cup fresh basil, chiffonade

  • 1/4 cup cilantro

  • 2 scallions, sliced

  • 1 teaspoon salt


Dressing

  • 1/2 cup sesame oil

  • 1/2 cup olive oil

  • 1/2 cup rice vinegar

  • 1 tablespoon maple syrup

  • 1 teaspoon minced garlic

  • 1 teaspoon minced ginger

  • 2 tablespoon miso

  • 1 teaspoon chili garlic sauce


Instructions: Shred, julienne, slice and chop all fresh vegetables and herbs and combine in a bowl. Sprinkle with one teaspoon of salt and massage the salt into the raw vegetables to start to break them down and impart flavor. Next prepare the vinaigrette by whisking or blending all the ingredients in a bowl or blender. Pour the dressing over the slaw and mix well to coat.


The slaw will last for 3 days in the fridge.


Chef Lauren & her crew handing out salad at Still Point Flower Farm

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