About Our Farm

Keith Clute, a 4th generation Midwest farmer, tilling the soil that his family has worked for nearly 120 years. West Central Indiana has some of the most fertile soil in the country, but most of it is consumed by large conventional grain operations. Six years ago, seeing a new direction in agriculture, Keith began transitioning Windy Prairie Farm to a more sustainable fresh vegetable operation.

Keith began growing four acres of onions, peas, potatoes, greens, peppers and other vegetables utilizing crop rotation and sustainable practices. In 2015, he built a state of the art wet processing facility on the farm to allow for processing of lettuce, peppers, and other vegetables requiring washing. In 2016, this facility and the farm earned Harmonized GAP certification.  2017 brought many changes in the operation.   The farm also gained Primus Labs third party food safety certification, with certifications in Packing House, Ranch, and Harvest Crew.  We are now certified in lettuce, Cabbage, Onions, radish, and Peppers.  We have continued to expand to a full 80 acres of production.  We have expanded our building to include a 1000 square foot addition.  It includes a room for workers to clean and sanitize themselves before entering into the packing house.  It also has a break room for the employees and a office.

2019 will have several changes also, we have turned our focus to food safety and tractability.  We are now able to track the produce in the field, knowing the exact location that the produce come from all the way to the consumer or restaurant.  We have streamed lined the food safety forms and along with added monitoring of our water supply.  We have installed monitors and data loggers to track temperatures in the cooler, and the refrigerated trucks that deliver our product to the customers.  The addition of GPS in our tractors allows us to track the product in the field to the consumer.  It will also help us to keep stringent records of any product application on the crop in the field.

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