Tour the Past at Adam’s Heirlooms Farm!
Cultivating History Through Heirloom Flavors
Farmer Dianna works as a food historian who specializes in 18th and 19th-century culinary traditions. Because she values historical accuracy, she started growing heirloom fruits and vegetables and raising heritage animals found in long-forgotten recipes. During the farm tour, you will discover Adam and Dianna’s journey into culinary history, explore the farm operation, and taste heirloom vegetables alongside their delicious shrub, which they craft from an 1832 recipe.
Connect With Your Food and Community
We often hear that people want to learn about their local farms and buy local food. To fulfill that wish, invite your friends out, make a day of it, pet the animals, and make new connections. You can laugh and explore directly with your community.
From Historic Recipes to 20 Wisconsin Acres
Adam and Dianna Diehl didn’t start as farmers; they started as students. For over 30 years, they have immersed themselves in studying and teaching food history because the flavors, techniques, and stories of the past obsessed them. As Dianna recreated long-forgotten recipes, she realized she needed the exact ingredients that cooks used centuries ago to achieve true historical accuracy. Consequently, this quest drove the couple to grow 18th and 19th-century heirloom vegetable varieties on their urban farm in Midvale, Utah.
In 2016, family ties brought Adam and Dianna back to Wisconsin, where they both grew up. They traded their small urban plots for 20 acres of pasture and cropland in Mishicot. On this new land, they breathed new life into a 100-year-old farmhouse and expanded their vision. Ultimately, the move allowed them to introduce heritage breed Berkshire pork and a large flock of heritage breed laying hens.
