What’s It Called Again?

Aronia!  We’ve researched and decided in 2009 to begin an organic aronia plantation on our acreage.

“Why?”  and “What’s it called again?” are the most frequent questions we get.  The aronia berries are a very high anti-oxidant fruit crop which is native to this area.  They are very hardy, tolerant, and pest-resistant.  For us they are a good choice because they can be raised organically with little maintenance.  They do not have to be grown on trellises like many of the grape vineyards in the area, and they do not need to be sprayed.   Which is perfect for me and all my sensitivities.  They are more valuable if grown organically, again a perfect fit for us.  They take a while to establish, so not everyone has the patience to grow them.  Yet when they come to fruition, they can be very profitable.  And they taste good!

They are also beautiful in the spring with their white flowers, have gorgeous fall color as the leaves turn a beautiful burgundy, and the berries are a deep purple and come on in the early fall.   They are not tempermental when it comes time for harvesting and you have approximately a six-week window for harvest.   We are looking forward to our acreage changing from season to season and being productive.  We also see the real value in healthy, organic food.

Getting to Know You

Woody and I live on an acreage in central Iowa surrounded by woods, deer, turkey and the peace that comes with watching fish and listening to frogs in the warm weather.  Right now, the snow is falling and we’re anxious for nature’s white beauty to thaw.  Don’t get me wrong, we both fully appreciate each season, but enough snow is enough.  We are very, very fortunate to live in a somewhat secluded location, yet minutes to the city.

We live a lifestyle these days which is far different than we ever anticipated.  About 12 years ago our life changed dramatically when we sold our business in hopes of improving my health by reducing stress.   We learned the migraine headaches, muscle pain, fatigue, confusion, and stomach issues were a reaction to the chemicals in our environment.    Simple things other people may never notice or take for granted were making me seriously ill.  We learned to be green way before it was convenient, accessible, or cool.  For us it was necessary.    Gone from our home was perfume, scented lotions and soaps, candles, scented detergents, dryer sheets, potpourri, all chlorine, pesticides, fertilizers, formaldehyde, etc.   It was tough, hard too for a teenage son and college-age daughter.  Hard to explain to family and friends why things had changed and hard for them to remember the little things that could challenge me.    I spent a couple years very close to home during the learning curve.   Thank goodness now I have learned so much and have improved with the help of caring medical professionals, family and friends.  I manage far better now and am not stranded in my home any longer as some with this terrible environmental illness are.

I explain all this not because it defines me, but because it explains a little about why we are so excited about our new endeavor.