In 1998 teachers John and Pam Dysinger committed to grow organic strawberries on their Bountiful Blessings Farm in Williamsport, Tennessee. By 2006, after a career in international development work, John's brother Edwin and family joined the already productive winter CSA business that John, Pam and their four children had created. The brothers bring their worldly point of view to farming from growing up in southern California with short stints in Singapore, Tanzania, and Pakistan.
The Dysingers choose to market during the six months when local produce is not easily available, November through April. They furnish such deliciousness as arugula, beets, broccoli, carrots, garlic, salad greens, onions, kale, sweet potatoes, spinach, honey, and berry syrups. The twelve week CSA subscriptions (whole and half) also include one flat (1/2) of raspberries in September or October and two (one) flats of strawberries in May.
The extended family offers the best in produce with guidance from Elliot Coleman, one of America's leading practitioners of organic farming, and lessons from their spiritual path. "We value a quiet, simple and sustainable life surrounded by God, family, and friends. We aim to serve others through sharing the 'fruits' of this life with them," says John.
Delight of labor in the fields brings the family crew of ten together and they often savor a favorite simple dish, particularly notable during the winter root vegetable season. The Dysingers' recipe: "Toss any combination of vegetables, olive oil, herbs and salt and place on a cookie sheet. Bake at 400 degrees until crisp." To be sure, that would run a close second to a salad of tossed Bountiful Blessings lettuces and salad greens in the dead of winter. Offering a quality of detail that will make life richer, the Dysingers' deliveries will bring bright freshness to your dining table during a cold winter day.