Probstfield Farm Gaining Momentum

By Jeni Hill
Food Editor

Cathy Jents Scheibe, Randolph Probstfield’s great granddaughter beamed as she mentioned, “now is the most exciting time” for the Probstfield Living History Foundation. Scheibe’s family members, foundation board, and supportive community members attended a wine and cheese fundraiser hosted by The Green Market. Recently, the Green Market also supported Probstfield Farm by featuring their produce in a special menu and donated the proceeds back to the foundation. Over wine and cheese, attendees connected over their desire to see Probstfield Farm function as a living history farm where new farmers can be mentored by the experienced. Through fundraising efforts, grant writing, and community support, Probstfield Living History Foundation hopes to ensure the land does not fall to development, especially since it was donated with that intention. Board member Abby Gold described Probtsfield Farm’s goals of restoring the farm buildings to their historical significance and interpreting this significance to the community.

Currently, a farming expert has been mentoring a new farmer on Probstfield’s land, producing food. Probtsfield farm hopes to continue to empower individuals passionate about learning farming, functioning as what Gold calls “a learning lab for new farmers.” Individuals who desire to learn farming face many obstacles including access to land, expensive farming equipment, and additional challenges if one desires to grow specialty crops as opposed to soybeans or corn. Probstfield is excited about their current farming mentorship and hopes to function as an accessible location where new farmers can be mentored.

Despite Probstfield Living History Foundation’s lack of full time staff dedicated to grant writing and fundraising efforts, Scheibe describes the farm’s slow but steady progress. Scheibe feels the efforts are gaining momentum that will facilitate decision-making, adding she has increasing foresight into Probstfield farm’s blossoming future. Soon, Scheibe hopes the produce grown on Probstfield Farm will be available in local grocery stores and also dreams to open a market closer to the farm.

If you hurry, you may catch the exhibit illustrating Probstfield Farm’s heritage and significance that adorn The Green Market through Oct. 29th. Read Gold and Scheibe’s article on Probstfield Farm recently published in the High Plains Reader: http://hpr1.com/cuisine/article/special_place_in_history

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