Storm clouds lit pink at sunset over tallgrass prairie beside the farm's high tunnel
PrairieSky Farm logo

Grown three miles southof Attica, Kansas

A small family farm on the edge of the Red Hills, growing vegetables and herbs from heirloom seed.

See what we grow →

Right now

We are between seasons

We are not harvesting for market at the moment. It has been over 100 degrees nearly every day for the past month, and in that heat the plants stop setting fruit and the greens turn bitter and bolt.

Rather than bring thin, stressed produce to market, we have paused and are putting our effort into soil, seed and planning for next season. We would rather tell you than have you drive out for an empty stand.

How it starts

Everything begins as seed

Trays go out in spring and come up under the high tunnel, where we can hold steadier temperatures through the swings that make open-field growing hard out here.

Trays of vegetable seedlings set out on the grass beside the farm shed

How it grows

Chosen for flavour, not for shipping

Supermarket varieties are bred to survive a truck. Ours are bred to taste like something. That is the whole difference, and it is why you will see names here you will not find in a store.

Broad green arugula leaves growing in dark soil beside the high tunnel

Who grows it

A family, three miles of dirt road, and a lot of weather

PrairieSky Farm started in 2022 on eighty acres that used to be hunting ground. We built the high tunnel ourselves, one arch at a time, and we are still the ones seeding the beds and pulling the garlic.

If you are ever out this way, stop and say hello. We are almost always in the field or the high tunnel.

Meg Laakso in a ball cap and glasses, smiling, with the farm's grassland and fence line stretching out behind her

Planned for next season

What is going in the ground

Lettuce & greens 6 kinds

  • Jericho RomaineBred in the Israeli desert to hold its sweetness in heat, which matters a great deal here.
  • Anuenue green leafA Hawaiian variety. Crisp, and slow to bolt.
  • Arugula, two kindsOne mild, one peppery.

Tomatoes 3 types

  • HeirloomGrown for flavour, not for shipping.
  • CherrySweet enough to eat by the handful.
  • SlicersPicked ripe off the vine.

Cucumbers 2 varieties

  • JapaneseLong and thin-skinned, never bitter. No peeling needed.
  • EnglishMild and seedless, best eaten fresh.

Peppers 3 varieties

  • PadrónBlistered in a hot pan with salt. Most are mild; about one in ten is hot.
  • Italian & jalapeñoSweet frying peppers, and heat for salsa.

Herbs 7 kinds

  • BasilItalian Genovese and Thai.
  • Winter & summer savoryExcellent with beans and pork.
  • Dill, lemon balm, heirloom sageCut the morning of market.

Also going in 3 more

  • GarlicTwo varieties, planted in fall.
  • CantaloupeTwo varieties.
  • Green beansPicked young and tender.
A young woman in a sun hat pushing a seeder along a freshly prepared bed, planting a new row
Seeding a new bed by hand.
A man lifting a bunch of freshly pulled garlic into the back of a truck at harvest, more bundles stacked on the tailgate
Garlic, straight off the field.
A brown dog in a pink collar sitting up in the tractor cab, watching the track ahead through the windscreen
Supervision, provided.

In season

Reno County Farmers Market

Hutchinson, Kansas. This is where we bring our produce during the growing season.

Market days and hours posted here once the schedule is set

Coming soon

CSA boxes near Attica

So you can get our produce without the drive to Hutchinson.

  • Three or four vegetables and herbs, picked that morning
  • $20 to $30 a box, depending on what is ready
  • Local pickup near Attica

We need a handful of committed households to make it work. No payment and no commitment yet.

Tell us you are interested
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