Who We Are

Raleigh’s Hillside Farm LLC is owned and operated by Kyle and Lauren Rudersdorf. Ours is a love story. The two of us met while attending the College of Agriculture and Life Sciences at the University of Wisconsin- Madison. We were studying soil science and rural sociology, respectively. We spent our days learning to cook and our nights discussing the environment, agriculture, local food systems, and a better world. We fell in love quickly. As we approached graduation, we couldn't imagine an existence where we weren't always a team. We decided we wanted to spend our lives building something together. Neither of us ever considered a career in farming separately, but together, it felt right. We wanted to create a small, diverse farm that connected people to their food.  We decided to take a chance and rent some family land and Raleigh’s Hillside Farm was born.

Interested in more of our story? Follow along with our farming journey over at Lauren's food and farming blog The Leek & The Carrot.

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What We Believe

We envision a better world. One where people enjoy the food that nourishes them, have healthy relationships to it, and understand the ways it was produced. A world where agriculture works within the natural ecosystem and does not cause harm. A world where farming is a respected and desirable career because farm owners and employees earn a fair, living wage and feel empowered in their marketplace.

 

Our Core Values

 
  1. We help our customers enjoy healthy, local food in a convenient, simple, approachable way and get them excited about their role in our food system.
  2. We strive to provide the highest quality produce possible first by being certified organic and sharing our production methods with our customers, but secondly by providing clean, beautiful vegetables packaged appropriately for customer ease of use.
  3. We work to elevate the public perception and standard of living for farmers by sharing our stories, acting deliberately and professionally, and building a system that pays farm owners and employees fairly.
  4. We implement strategies that are beyond organic, focused on long-term soil health and leaving as little impact as possible.
  5. We are focused on being part of the good in this world: something that brings joy, beauty and vibrancy into our customers’ weekly routine.

 

 
 

Featured Press

 

 
 Photo cred: Pati Mo

Photo cred: Pati Mo

Young farmers are freshening the face of Wisconsin agriculture

by Anna Thomas Bates

The agricultural community is poised for a shift. Consumers today want more than good food. They want to know how it’s grown. They care about use of chemicals, GMO crops and how laborers are treated. A new generation of farmers is listening...

 Photo cred: Julie Garrett

Photo cred: Julie Garrett

nourishing Friends & Family at Raleigh's Hillside Farm

by Julie Garrett

Lauren and Kyle Rudersdorf are in their fifth season of farming (they married in season two!) at Raleigh’s Hillside Farm between Evansville and Brodhead, Wisc. They lease 4 acres on the farm where Lauren grew up...

 Photo cred: Bob Stefko

Photo cred: Bob Stefko

Meet wisconsin's soil sisters

by Maggie Ginsberg

A blue-bowl sky spills clouds over the Wisconsin countryside, sending shadows rolling over Lisa Kivirist’s rows of leeks and onions near Browntown. Nearby, 50 women seated in lawn chairs and at picnic tables outside Lisa’s farmhouse scribble notes as she speaks...

 Photo cred: Cedric Angeles

Photo cred: Cedric Angeles

Meet The Soil Sisters: Making It As Female Farmers In A Man’s World

by Sarah McColl

In November 2009, Lisa Kivirist pulled out a map of Wisconsin. Using her Green County farm as the center point, she drew a circle with a 40-mile radius, then identified every female sustainable-food activist who fell inside it. Organic agriculture can be a lonely endeavor in the rural Midwest, the 50-year-old explains, and winters are long: “I felt the need to connect.”

The following month, 12 women gathered around the woodstove at Kivirist’s five-acre produce operation and farmstay in Browntown. One dairy owner sought counsel on dehorning goats. A vegetable grower posed questions about canning. Most guests were simply grateful for a night off, a glass of wine, and the company of kindred spirits...


The Dish (pg 18-19) // May 2018 // Best Farm to Table Instagram

Tater Tats // April 2018 // Raleigh's Hillside Farm

Madison Magazine // April 2018 // 6 Tips for Respecting Ground during Farm-to-Table Dinners

Caffeine Clarity // April 2018 // Lauren Rudersdorf

Milwaukee Journal Sentinel // March 2018 // CSAs in Flux

Madison Magazine // November 2017 // 5 Ways to Eat Locally After the Frost

Edible Madison // November 2017 // Becoming an Expert

Edible Madison // August 2017 // Why I Love CSA

Madison Magazine // July 2017 // 8 Ways to Walk in a Farmer's Shoes During Soil Sisters Weekend

Edible Madison // May 2017 // Learning to Share the Farm

Edible Madison // May 2017 // When Things Go Wrong

Edible Madison // April 2017 // Greenhouse Rhythms

Edible Madison // February 2017 // Finding Love on the Vegetable Farm

Isthmus Magazine // May 2016 // Successful Seeds