Bernie’s Wheat Bran Muffins • 40 Mock Chicken Salad

When it came time to apply for organic certification, Welch felt prepared—she had been growing organically all along. For seven years, she documented her farming and made field maps. She adhered to rules on seeds, soil, water, natural pest and weed control, and never used chemicals.

Cissy Bowman, an organic certification consultant and owner of Center Valley Organics in Clayton, says Fields of Agape’s operations prove that thousands of acres aren’t necessary to be a successful grower.

Bowman, a longtime figure in Indiana agriculture, says Welch is going “above and beyond with diversity of the crops and utilization of small space. That’s smart farming.”

Bowman says the farm stands out in Indiana for having an unusual collection of crops. In the upcoming growing season, Welch says she’ll experiment with French blue lentils.

She’ll start small, as she did one day in 2005 when she purchased heirloom seeds from a seed exchange. She planted a dozen 4- by 10-foot plots that would eventually become French blue lentils and garbanzo beans.

“It was a life-changing day,” Welch says. “It rebirthed this love of agriculture in me.”

Details: For a complete list of retailers and more info, visit www.fieldsofagape.com. Recipe courtesy of Anna Welch

Yields 6 muffins

1 cup organic wheat bran ¾ cup milk 1 egg, beaten ¼ cup soft shortening or olive oil 1 cup organic whole-wheat flour 2½ teaspoons baking powder ½ teaspoon salt ¼ cup brown sugar or honey

1. Combine wheat bran and milk, and let stand until most of the moisture is absorbed. 2. Add beaten egg and shortening or oil, and beat well. 3. In a separate bowl, mix flour, baking powder and salt. Add to the wheat bran mixture. 4. Mix in brown sugar or honey. 5. Pour mixture into greased muffin pan. Bake at 400° for 30 minutes, or until golden brown.