PLAINS, Mont. – Field-to-table dining may be having a moment, but garlic roasting in the ground in which it was grown takes the notion too far, even for sustainable farmers Elan Love and Victoria Werner.
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Deluge Farm
Irrigation key to success for Camas Prairie vegetable farm
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Bagged parsnips in the Deluge Farm greenhouse, passively heated by 87 degree mineral water from an artesian warm spring.
Ginger root grown in the Deluge Farm greenhouse, passively heated by 87 degree mineral water from an artesian warm spring.
Ginger plants growing over the warm water bench in the Deluge Farm greenhouse, passively heated by 87 degree mineral water from an artesian warm spring.
Bean field in Deluge Farm’s Paradise location.
