This year, Wellspring celebrates its 37th year. Many of you may know the history. The organization was founded in 1982 by Mary Ann Ihm to promote her vision, “for all to live in peace and harmony with themselves, others and the earth.” In Spring, 1987 the operation moved from Milwaukee to Newburg, WI to a property nestled in the Milwaukee River Valley. Currently, there are 36 acres of gardens and nature trails, woods and meadows, and ponds and prairies that are teaming with a wide variety of wildlife. Additionally, with a 6-acre certified organic vegetable farm, Wellspring is home to the longest-running CSA in Wisconsin.

The Wellspring Board of Directors is committed to protecting and nurturing Wellspring’s natural resources as well as to supporting the continuation of the CSA providing the community access to healthy locally grown produce. However, we are facing a new challenge.

COVID-19 has impacted us all and Wellspring is no exception. With safety as our primary objective, the staff has made important accommodations in order to carry out key Wellspring activities in 2020. However, as the pandemic continues, we find the need to look to 2021 and identify directions for Wellspring that will sustain all that has been achieved. Here are two important new directions!

1. Along with Wellspring Founder, Mary Ann Ihm, the Board will explore opportunities to work in collaboration with Land Trusts and similar organizations who share the same goals of conservation and preservation of Wellspring in perpetuity for people to always have a place to connect and commune with nature.

2. The CSA will continue and grow - same great Farmer (Caleb Trainor), same great produce! Wellspring is transferring the farm enterprise to Caleb Trainor who will launch Winterspring, LLC, an innovative model incubator farm that will operate on the Wellspring grounds. Caleb will continue his good work with organic, sustainable, and regenerative agriculture to provide the community with locally grown and harvested organic produce. Wellspring, Inc. will continue to support Caleb in his endeavor and hope that shareholders will do the same.

Caleb will be sending out information on Winterspring, LLC and instructions on how to enroll in the Summer, 2021 CSA! 

If you have any questions, feel free to reach out to Caleb directly: 262-689-9938 or caleb@winterspringcsa.com

Because of COVID-19 and the continued increase in cases in Wisconsin, all Education and Hospitality programming as well as many of the regular events sponsored by Wellspring will be suspended indefinitely. We thank both Roxanne and Amber for their expertise and commitment to Wellspring. We wish them both all the best in the future.

Vegetable Profile: Fennel (Foeniculum vulgare var. dulse)
Description:
Fennel, a member of the carrot or Apiacae family, has many edible parts: the bulb, stalk, lacey leaves, and seeds are all used. It's native to the Mediterranean, and serves as a beautiful, flavorful staple on our farm in the cooler months. It has a sweet and spicy flavor with some bitter undertones. Some compare it's flavor to licorice, but I don't feel that does it justice - each part of the plant has a slightly different flavor. You'll have to try it yourself to see what it's truly all about. 
 
Nutrition:
​Fennel is a warming plant that tonifies essential organs like the kidneys, bladder, liver, spleen, and stomach. The whole plant carries these actions but the most potent use for medicine comes from the seeds. The seeds can also help with indigestion, gas, hypertension, and mucus build up. It has been noted as a supportive food for breastfeeding. It also contains the antioxident quercetin, which has anticarcinogenic properties. 

Storage:
Fennel leaves are delicate and wilt when left out. Keep those in a watertight container in the fridge for up to 3-4 days. 
Fennel bulbs and stalks are a bit more sturdy - they will last in the crisper drawer for 4-5 days. 
Seeds can be dried and stored in your spice rack! 

Use: 
Popular uses for fennel include pickles, sausage, vinegar, and even apple pie! You can also use it in place of celery, it can be served in salads, braised, sauteed, baked, broiled, or grilled!

Sources:
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!​