A Conversation with Wildhood Farm
A conversation with Jasmine and Zach Cecelic in May, 2021
What is a signature item that you sell?
Daffodils and Mushrooms
What’s the best way to store it?
Daffodils can last a very long time if you change the water each day, trim the stem ends and even put them in the refrigerator at night when you go to bed. Mushrooms should NEVER be stored in plastic– just paper bags in the produce section of your refrigerator.
How long have you been farming?
How long have you been a member of the Market?
Share a favorite memory of the Market:
I was a customer here long before vending, so I have many wonderful memories… but most recently, my four year old daughter left our booth saying, “I’m going shopping with daddy” and she came back carrying a pile of radishes she couldn’t even see over. Apparently she bought radishes from every vendor selling them, and how could she resist? They were all pink and purple!
How did you get into farming?
We wanted a life and career path that would provide for our family on many levels– not just financially– would allow us to homeschool our children and allow us to teach sustainability concepts and techniques to help our community adapt to an ever-changing world. We also just fell in love with farming as soon as we got our first taste.
Do you own or rent the land you grow on?
We own our farm.
Are you certified organic? If not, are you no pesticides?
We are not certified, but we are well beyond organic. Our farming methods are a synthesis of biodynamic techniques, local ancient indigenous methods and permaculture. We fall into the small subset of sustainable farming known as “wildfarming.” We incorporate wild spaces and wildlife habitat for pest management and pollination while trying to eliminate all petrochemical inputs (i.e. no tractors or drip tape).
What crops are coming up next, seasonally?
We have herbs and sprouts all year long. If we get some nice monsoons, mushrooms should be plentiful as well, in summer.
Besides farming, what takes up your time?
Wildhood Farm extends far beyond our “crops.” We build wildlife habitat (bat houses, bird houses, pollinator hotels, etc.), we make tinctures, herbal remedies, soap, salves and bagged teas, as well as beekeeping. Next year we hope to once again add honeycomb, pollen, propolis, and candles to our offerings. Aside from that, raising our two wonderful children (4 and 1.5) takes up all of our time.
How would you describe yourself in one word or short phrase?
What is your favorite dish to make?
Just about anything and everything– if we aren’t in the field, we are in the kitchen!
Red or Green?
Which vegetable or fruit speaks to you on a personal level and how?
Jasmine: Corn. Born and raised in New Mexico, I feel a sacred connection to our mother grain– both of my children are named after her.
Zach: Kohlrabi. Its lumpiness speaks to the lumpiness of my soul– I’m a little sweet, a little crunchy and definitely unusual.
What is the strangest thing you’ve eaten?
McDonald’s– I’ll never do that again.
What have you done that you are most proud of?
Homesteading from scratch. Also the hardest thing we have ever done– but worth it in the end.