Welcome to Wolf's Hollow Farm!
Wolf’s Hollow Farm is now where I call home. The land is my inspiration for getting back into personal chefing. When I was a restaurant chef my physical connection with my ingredients came from a handful of corporate purveyors. Now I get to walk out of my front door and there they are; raised beds filled with a selection of heirloom fruits, vegetables, and herbs. In a sense it’s a chef’s dream.
Prior to my relocation I was a city boy. I was surrounded by gas stations, liquor stores, and “unsavory” neighborhoods. These days I’m surrounded by farm fields. I am forming a connection to the land in which I call home. It has been an experience. I’ve helped construct raised beds, raised chickens from tiny hatchlings, plant what seems to be countless seed trays, tilled land left and right, and put my hands in dirt more times in two months than in my whole life. It’s all brought me to this point.
Some may ask, “What is Wolf’s Hollow Farm?” Wolf’s Hollow began three years ago. It is a mini farm that is located on the outskirts of the greater Chicagoland area. The farm is completely self-sustaining. Wolf’s Hollow specializes in old world, heirloom vegetable cultivars. Many of the seeds that have been planted here are from France, Italy, Germany, and the Netherlands. Wolf’s Hollow is a “mixed use” farm, meaning we grow grains, herbs, flowers, vegetables, and have a small fruit orchard. This year the farm diversified into livestock. We currently are raising egg hens, meat chickens, and turkeys. The farm is a work in progress. We have already turned our heads to next year. Expansion plans include dairy goats, pigs, other bird varietals (possibly geese, ducks, or quail), and new themed garden spaces.
There are produce items growing at Wolf’s Hollow that even I’m unfamiliar with. Part of the fun this past spring was visiting many of the surrounding garden centers and nurseries, sourcing seeds. I was able to find many of my personal favorites; cipollini onions, asparagus, rainbow chard, different types of basil, golden beets, heirloom tomatoes, tomatillos, and multiple varieties of chili peppers. I will be posting recipes as the seasons pass and different ingredients become available. Our pumpkin, squash,and root vegetable selection here on the farm is impeccable. I cannot wait for autumn!
This place really has been an inspiration and it will only continue to grow. Stay tuned and we will experience this together. Seasonal cooking is one of my life’s passions. This place and experience is only taking it to the next level.