Harry and Gwen Carr didn't set out to raise sheep. When they started Mint Creek Farm in downstate Illinois back in 1992, they originally brought in sheep to help them revitalize the land using sustainable, organic practices. Their plan was to plant pastures with grasses, graze the sheep to naturally enrich the soil, and eventually plant cash crops. Quickly, though, their handful of sheep grew into a full-fledged flock, and raising sheep became the focus of their farm.

Trying to mimic nature and benefit from biodiversity, the Carrs started adding other livestock to the mix--first goats, then cows and pigs. The different animals are rotated every few days in pastures of perennial grasses, alfalfa, and clover. The mix of grasses enhances the flavor of the meat the farm produces, and the sustainable multi-species grazing approach improves the soil without using fertilizers, herbicides, or pesticides.

The Carrs must be doing something right. At any given time, their farm now has 700 to 800 sheep, 100 goats, 50 cows, and 50 pigs on its 230 acres. They also have about 400 chickens, both for eggs and meat, and raise turkeys seasonally. The animals are all pastured and humanely raised.

The Character Approved Mint Creek Farm is about 90 miles southwest of Chicago. You'll find their certified organic meats and eggs at farmers markets, in specialty shops, and on restaurant menus throughout Chicago. You can also order meats from the Mint Creek Farm website. They ship almost anywhere nationwide, but be sure to call first. You may even get to talk to Harry Carr himself. If you do, you're in for some great farming stories.

[Images: Kate Gross, The Green Chicago Restaurant Co-op]