Organic farmers – how do they grow

Growing Organically

Wiebe Farmin’ began in 2003 as a mixed organic vegetable farm in the mountains of Western North Carolina. After a few years of growing a wide variety of crops, Ryan Wiebe increased his farm to 6 acres. Then in 2008 the farm earned the designation of “certified organic”.

Wiebe decided to increase their organic garlic production and eventually settled on one outstanding variety: German Extra Hardy. This type has a large bulb with large easy to peel cloves with excellent flavor. 

Wiebe did not grow up farming in his native Florida, but after coming to NC and finding a place he loved, he then found a passion for farming. With a lot of hard work, he has turned this passion into a successful organic farm. He says he gained a great deal of his knowledge from the reading and asking questions – much of it thanks to the North Carolina Cooperative Extension. In 2014, Ryan was named North Carolina Small Farmer of the Year by the Cooperative Extension.

Ryan farms using the plastic and drip method in addition to meeting the organic requirements. He feels this method supports an organic growing style as the plastic helps to control weeds. This means less “product” is needed to keep them in check. In addition, it helps keep the crops clean (no rain drops causing dirt to splash back on the crops), and he says, it helps him grow in a uniform manner. As a result, his farm is known for its organic vegetables, quality packaging and clean operation.
Try our own Chef Joe Fall favorite recipe using Wiebe Farms organic garlic!
Butternut Squash Casserole
TPB’s own Chef Joe
    • 1/2 butternut squash, peeled, seeded and cut into 1/2 inch cubes
    • 2 teaspoons olive oil
    • 2 cloves garlic minced
    • 1/2  pound elbow macaroni
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 ½ cups milk
    • 2 cups shredded cheddar cheese
    • 1 tablespoons bread crumbs
Heat oven to 325F. Toss peeled and cubed butternut with olive oil, garlic, S/P. Place on roasting pan and roast 30 minutes in oven.
Cook pasta in salted water, drain and cool. Melt butter. Add flour to make roux. Cook over low heat 6-7 mins. Add milk. Whisk constantly as you raise heat. Bring to a boil while whisking then lower to a simmer. Add 2/3s of cheese. Stir until well melted.
Place pasta and butternut in large bowl. Add cheese sauce and toss. Place in a buttered casserole dish and top with remaining cheese. Cover with foil. Bake 30-40 mins until golden brown.