Farm Fresh Best  Since 2009.

By now, if you don’t know what’s going on regarding COVID-19, then quite frankly, you're living a blissful life.....

Our little farm started on a leap of faith in 2009 with our first crop of 300 mums. Today we grow over 15,000 mums, vegetables, and strawberries. In the earl...

Pick your own strawberries kick off - July 6 at Triple M Farm: Mariah's Mums & More.

“If you would be happy for a lifetime, grow Chrysanthemums.” - Chinese Proverb Garden mums (Chrysanthemum) are readily available in a wide range of colors fo...

Routes to Farm presents Farmer of the Year award to Triple M Farm: Mariah’s Mums & More CHICAGO, IL — Greg and Mariah Anderson of Triple M Farm: Mariah’s Mum...

You know those evenings when you just don't want to spend a lot of time cooking? Spaghetti squash bowls are an easy way to work in a decent amount of nutriti...

"Most people think it's all about the idea. It's not. Everyone has ideas. The hard part is doing the homework to know if the idea could work in an industry, ...

On this week's From the Field, Greg explains how we prepare the ground when we are done with certain vegetable beds for the season. Check out this video to l...

Why should you love winter squash? We love it because when most vegetables are done for the season, winter squash has amazing storage life! Now that we're on...

On this week's #FromtheField, Greg gives an update on our fall mum crop. Our early mum varieties are starting to break open, so if you're wanting to plant mu...

This week's Sunday Supper is brought to you by our good friend, the GIANT Zucchini. Summer means sunshine, swimming pools and by August, it means GIANT ZUCCH...

It's just not Greg and I who plant and harvest all the crops we grow on our farm! It truly takes a tiny village, and all of what we do would not be possible w...

This week's Sunday Supper is brought to you by the Peterson family. The Petersons are no strangers to making locally grown produce part of their family meals...

It might be the heart of summer, but we're thinking about winter! On this week's #FromtheField, Greg gives an update on our sweet corn and explains why now i...

This week's Sunday Supper menu includes a kohlrabi and potato hash along with grilled peaches topped with homemade hazelnut ice cream for dessert. I know mos...

Do you ever hear the terms GMO, hybrid, or open pollinated and wonder what the heck does it all mean? On this week's From the Field, Greg breaks it all down ...

This week our Sunday Supper included beets and sweet corn on the grill, cucumber salad with snap peas, dill, and onions, and locally sourced beef. YUM! We cu...

Over the last few weeks we've been sharing updates about the vegetables, so this week we're shifting gears to the mums. We're seeing a lot of green growth an...

On this week's From the Field, Greg introduces our NEW "farm workers". We also had some young visitors from the University of Illinois Extension Jr. Master G...

In this week's From the Field, Mariah talks about what's been going on at the farm this week, which mainly revolved around mums. She also announces a NEW jum...