The father-daughter team have been producing food together for almost two decades. They're mostly
known for their incredible onions, but on the 600 beautiful acres of organic land they farm in Washington's Columbia River basin, you'll often find wheat sprouting between harvests.
“I love growing onions,” says Brian. “They're just a very delicate crop. It's a challenge to figure out how to keep our weeding bills down.” For the Andersens, that means using our grain as a cover crop to keep
fields clear between vegetable plantings and discourage pests and other problems without chemicals.
It's a win-win. Our mill (and your baking!) helps the farm survive financially while also meeting an urgent organic need.
Brian is always experimenting with new regenerative growing ideas like these. Lately, he's been working
on the concept of companion crops—foods that can be grown and harvested together as a way to boost healthy soils' natural microbiome. “If you study all these people talking about your gut microbiome, they're (also) talking about the soil microbiome,” he says. “There's a correlation between the two, and we're just trying to figure out does it enhance that correlation to grow crops together?”
