A guide to the farm-fresh offerings in the Southern Lakes area
A publication of
Southern Lakes Newspapers
2016
K C M, I. HarborPark • Kenosha, Wisconsin 2ND Ave between 54TH & 56TH St & Place de Douai
S – • M – O ,
A European-Style Market in a Park Setting
Farm fresh produce — vegetables, fruits,
mushrooms Meats, fish, cheese, olive oils, and organic products Delicious prepared foods — sweets and savories Fine art and artisan crafts, soaps, candles, apparel Live Entertainment — three music locations
The Happiest Market in America since 2003! Kenosha County Fairgrounds th St. • Wilmot, Wisconsin
Ne 201 w Ven 6 ue!
W : – : • J – S. , (Closed Fair Week — August 17, 2016)
Farm-Fresh Produce and More!
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St. Downtown Kenosha, Wisconsin
S – • O. , M , (Closed Saturdays, Dec. 24 & 31, 2016)
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2016 FRESH FROM THE FARM
Nothing beats
fresh-from-the-farm flavor Welcome to Southern Lakes Newspapers newest publication – Fresh From the Farm! In this guide to the area’s farms, farmers markets and farm stands, you’ll find everything you need to pick the best produce and other farmed products. We’ve also gathered some fantastic grilling recipes to use that produce in. There’s nothing better than cooking with the freshest of the fresh ingredients and trying new dishes with the fantastic seasonal offerings soon to hit the local stands. You’ll also find information on what it means to farm in America and the state. According to the American Farm Bureau Federation, about 2.2 million farms dot America’s rural landscape. About 97 percent of U.S. farms are operated by families – individuals, family partnerships or family corporations. Farm and ranch families comprise 2 percent of the U.S. population. More than 21 million American workers, 15 percent of the total U.S. workforce, produce, process and sell the nation’s food and fiber. Farmers and ranchers receive only 16 cents out of every dollar spent on food at home and away from home. The rest goes for costs beyond the farm gate: wages and materials for production, processing, marketing, transportation and distribution. In 1980, farmers and ranchers received 31 cents, according to the federation. Take some time to read about the innovative advancements in farming and the challenges facing the industry as it changes with
technology. There’s also information about farming education in this edition and the opportunities for young people in the field of agriculture. And to learn even more, attend the 2016 Wisconsin Farm Technology Days July 19 to 21 at Snudden Farms in the Town of Zenda, near Lake Geneva. For more information about the annual convention of all things farm-related see Page 7. The growing season is here and it won’t be long before the farm stands are overflowing with delicious offerings. See you at the market!
Fresh from the Farm 2016 A publication of Southern Lakes Newspapers www.MyRacineCounty.com 1102 Ann St., Delavan, WI 53115 • (262) 728-3411 Creative/Production Director.......................Sue Z. Lange Advertising Director...............................Vicki Vanderwerff Special Sections advertising.................. Karen Dubinsky For advertising opportunities in our publications, call (262) 725-7701, ext. 134. 2016 FRESH FROM THE FARM
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Andy Hemken (right) looks on as a customer stows some freshly purchased honey at the farmers market in Burlington.
farm table to the
TIPS FOR SHOPPING SMARTER AT THE FARMERS MARKET As we move into the summer glory season of the farmers market, that hallowed time of year when it seems everything sold outdoors is perfectly delicious, it’s worth thinking a little bit more deeply and critically of our farmers market shopping strategies. It’s harder to go wrong at a farmers market than a grocery store, but there are mistakes that could detract from the experience. Here are a few tips to get the most from the markets, according to www. modernfarmer.com.
Embrace whole vegetables
Root vegetables like carrots, beets, and radishes are sometimes sold both whole, with greens attached, and trimmed, as merely a bunch of roots. Always opt for the whole
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2016 FRESH FROM THE FARM
version. They’ll last longer than the trimmed roots, for one thing, but more importantly, the greens are both edible and delicious. Washed carefully, they all make a great, earthy pesto, and radish and beet greens can be prepared the same way as chard or kale. Free bonus food.
Go early
Think of time and place
Not everything is better
The crates of apples can be appealing in the hot days of summer, but those apples have been sitting in industrial refrigerators since they were harvested last fall, losing flavor and texture the whole time. Have a peach instead. The same thing applies to locality: here in the Midwest, don’t bother with bananas or avocados.
Vendors will often sell out of their best products midway through the market’s open hours. This is especially true of highly perishable items like seafood and meat, which need to be kept on ice. If you’re after fish, show up early. The atmosphere of the farmers market can trick you. Not everything at the market is better, especially prepared foods like breads and jams. But a local bakery is just as likely to offer great bread as a stand at the farmers market – and a local bakery is no less deserving of your support.
See FARMERS MARKET, Page 5
FILE PHOTO Fresh from the Farm
From the
Ways to go GREEN on your trip to the farmers market Summer heralds the return of farmers markets throughout the area. A trip to the market is a great opportunity to indulge in fresh, healthy produce and to expand your horizons by trying new items or preparing them in different ways. Here are eight tips from the folks at Simply Organic to make the most of your visit to the local farmers market:
Note the hours and dates of your local 1.on your market on your calendar. Set reminders smartphone that will alert you when favorite items such as tomatoes, peas, beans and strawberries come into season.
alarm to wake you a bit early could ensure you get the pick of the day’s produce.
Leave the $20 and $50 bills at home. 5.buying Smaller bills will provide you with greater flexibility, and vendors will appreciate the change.
Scope out the entire market before 6.popular you begin making purchases. Certain items, such as tomatoes, cantaloupe,
Fresh produce, like these tomatoes, are available at several markets in the area during the summer months including the Walworth County Farmers Market, held 8 a.m. to noon Saturdays in Veterans Park on the courthouse square.
melons, peas and potatoes will be available from multiple vendors. Strolling through the market first will allow you to compare prices and taste samples to ensure you’re picking the best and most delicious buys for your family.
Prepare your refrigerator and kitchen Unpack bags as soon as you’re home 2.fridge’s for the season’s harvest. Clean out your 7. and store each item appropriately. Create produce drawer, and stock up on a menu plan for the week that incorporates
3.
While farmers market vendors will almost certainly have plastic bags on hand, take your own reusable bags or baskets to carry your purchase – they’re better for Mother Nature. If you’ll be buying perishable items, consider packing a cooler as well. Remember to place heavier items (like melons) on the bottom of the bag and lighter ones (such as berries) on top.
find the freshest produce and best 4. You’ll selection early in the day. Setting your
everything you’ve purchased to help ensure nothing goes to waste. Don’t forget to incorporate snacks into your meal plan.
week, try something new. By all 8.also Every means, enjoy your familiar favorites, but add in new items like kohlrabi, chard or
broccolini. Not sure how to prepare something new? Seasonings are a great way to add flavor without fat. Spice-filled marinades or rubs are a perfect complement to produce. Throw your veggies on the grill to bring out the freshness. Simply Organic offers numerous fresh produce recipes on its website, www. simplyorganic.com.
(BPT)
• farmers market
(Continued from page 4)
Know your produce
FILE PHOTO Fresh from the Farm
The Union Grove Farmers Market offers a variety of seasonal fruits and vegetables including the Meyer Family Farm stand offering fresh corn recently. The market runs every Tuesday from 3-6 p.m. at Union Grove’s Village Square Park on Main Street.
The produce at a farmers market is usually going to be different than at a grocery store. Learn how to pick out the tastiest heirloom tomato, even though they all look equally deformed. Learn to scour the bins of Brussels sprouts for the tightest, smallest ones. Learn to snap a green bean between your fingers to see if it’s ripe. Learn to smell a melon. But the farmers themselves will usually be happy to pick out good produce for you, or of course you can Google it. The little bit of extra effort can be worth it.
Survey like a hawk
At most reasonably sized markets, there’ll be more than one vendor selling certain items, whether that’s peaches or grapes or zucchini or oysters. Before you buy, take a lap around the market, trying samples, using your new
BRUCE HEARD Fresh from the Farm
items that complement fresh produce, such as salad dressings and seasonings that can be used to turn basic veggies into delicious meals.
produce-hunting skills to figure out the quality and ripeness of the produce, and, just as importantly, scoping out prices. You don’t want to buy the first pint of blueberries you see, only to find a cheaper, tastier pint at the opposite end of the market.
Try weird stuff
Your market is likely home to products you can’t find at the grocery store. So why not try them out? Instead of a standard deep purple eggplant, why not a tiny globular Thai or a long pure white eggplant? Instead of red radishes, why not watermelon or French breakfast radishes? Instead of salmon, why not porgy or sand dab or pickerel? There’s nothing wrong with just getting good, fresh versions of what you usually eat, but the market is also an opportunity to step outside your habits and eat what’s growing nearby. 2016 FRESH FROM THE FARM
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Elkhorn Farm Market Producers Only Market ELKHORN TOWN SQUARE
North Wisconsin Street • Saturdays • 8 a.m. to 12:30 p.m. We Grow It, Make It or Bake It!
JUNE 4 - OCTOBER 8 For info. (262) 723-7733 elkhornfarmmarket@gmail.com 240879
www.greengrocergenevalake.com
Racine County Fair
262-245-9077
“Farm Fresh Fun”
24 W. Geneva St., Williams Bay, WI
July 27-31, 2016
Free Parking • Petting Zoo • Tractor Pull Demolition Derby • Carnival Rides Kids Activities • Delicious Fried Foods Live Music • and much much more! 240782
Featuring Boar’s Head meats & cheese Dinners to Go Wine Tasting Events
Racine County Fair 19805 Durand Ave., Union Grove, WI 53182 Phone (262) 878-3895 Email: fairadmin@racinecountyfair.com www.racinecountyfair.com
240483
The Orchard Store at Old Homestead OPEN for the SEASON...
262-895-6747 oldhomesteadorchard.com 7814 Raynor Ave. Franksville, WI 53126 at Hwy 45 & Seven Mile Rd.
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U-Pick & Pre-Picked Fruit APPLES • PEARS • RASPBERRIES Fresh Cider • Kettle Corn • Honey - from our own hives! Our own homemade Jams & Jellies, Butters & Sauces • Locally grown Popcorn & Maple Syrup
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2016 FRESH FROM THE FARM
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The 2016 Farm Technology Days will be at Snudden Farms in the Town of Zenda July 19 to 21. The family-owned and operated farm produces milk, corn, alfalfa, wheat and more.
Walworth County to host Farm Technology Days
FILE PHOTO Fresh from the Farm
Event will be at the Snudden Farms July 19 to 21
The Wisconsin Farm taking over in the fall of Technology Days is the 1977, during his senior largest agricultural show year of high school. in Wisconsin and one of Today, Snudden Farms WHAT: Wisconsin the largest in the nation. is home to 1,100 Holstein Farm Technology Days The three-day outdoor cows, with a rolling 2016 event showcases the latest herd average of 28,000 WHEN: July 19 to 21 improvements in production pounds. Snudden plans to agriculture, including many increase the milking herd WHERE: Snudden practical applications of to 1,700 cows by the time Farms, N815 Zenda recent research findings and of the show. The cows Road, Lake Geneva technological developments. are currently milked in INFO: www. Each year, it is held in a a DeLaval double-16 wifarmtechnology different Wisconsin county parallel, and Snudden days.com – on a different host family has plans to expand to farm. a double-32 by the time The 2016 Farm of the show. Snudden Technology Days host is Snudden Farms, Farms’ milk is marketed through Grande. in the Town of Zenda, near Lake Geneva. Snudden raises his own calves and uses The farm is operated by Steve Snudden, an on-farm calf milk pasteurizer. Snudden with help from family members and 20 Farms recently built a 1,500-head heifer employees. facility. The farm has been in Steve’s family Snudden farms 3,000 acres – all within a since 1925, when his grandfather, Harvey 10-mile radius of his farm - of corn, alfalfa and Snudden, purchased the farm. Steve’s wheat, in addition to custom farming 1,000 parents, Kip and Marilyn, assumed acres. The farm has its own drying facility and ownership in the early 1960s, with Steve has storage capacity of 140,000 bushels.
If you go…
Agriculture works hard for Walworth County every day. Family-owned farms, food processors and agriculture-related businesses generate thousands of jobs and millions of dollars of economic activity while contributing to local income and tax revenues. Although population of Walworth County has increased by 25 percent in the past decade, more than 60 percent of the county is still farmland. As one of the state’s top tourist destinations, the pastoral landscape is a valuable asset to the county Agriculture in the county is extremely diverse, and in addition to production grain and dairy, includes a wide range of livestock and horticultural crops. The direct marketing of vegetables, meat and poultry, cheese, and fruits is a rapidly growing segment of county agriculture.
Volunteer
The event organizers are seeking volunteers. Anyone interested can contact volunteer coordinator Colleen Lesniak at (262) 741-4223 or clesniak@co.walworth. wi.us. 2016 FRESH FROM THE FARM
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Farming can be dangerous work OSHA OFFERS THESE TIPS FOR SAFETY ON THE FARM Contrary to the popular image of fresh air and peaceful surroundings, a farm is not a hazard-free work setting. Every year, thousands of farm workers are injured and hundreds more die in farming accidents. According to the National Safety Council, agriculture is the most hazardous industry in the nation. Farm workers – including farm families and migrant workers – are exposed to hazards such as: • Chemicals/Pesticides, • Cold, • Dust, • Electricity, • Grain bins, • Hand tools, • Highway traffic, • Lifting, • Livestock handling, • Machinery/Equipment, • Manure pits, • Mud, • Noise, • Ponds, • Silos, • Slips/Trips/Falls,
• Sun/Heat, • Toxic gases, • Tractors, and • Wells. The following factors may increase risk of injury or illness for farm workers: • Age – Injury rates are highest among children age 15 and under and adults over 65; • Equipment and machinery – Most farm accidents and fatalities involve machinery. Proper machine guarding and doing equipment maintenance according to manufacturers’ recommendations can help prevent accidents; • Protective equipment – Using protective equipment, such as seat belts on tractors, and personal protective equipment (such as safety gloves, coveralls, boots, hats, aprons, goggles, face shields) could significantly reduce farming injuries; and • Medical care – Hospitals and emergency medical care are typically not readily accessible in rural areas near farms. Improving farm safety Farmers can start by increasing their awareness of farming hazards and making
a conscious effort to prepare for emergency situations including fires, vehicle accidents, electrical shocks from equipment and wires, and chemical exposures. Special attention should be paid to hazards that may affect children and the elderly. Hazards can be minimized by carefully selecting purchased products to ensure that workers have good tools and equipment. Everyone should use seat belts when operating tractors, and farms should establish and maintain good housekeeping practices. Here are some other steps farmers can take to reduce illnesses and injuries on the farm: • Read and follow instructions in equipment operator’s manuals and on product labels; • Inspect equipment routinely for problems that may cause accidents; • Discuss safety hazards and emergency procedures with workers; • Install approved rollover protective structures, protective enclosures, or protective frames on tractors;
See DANGEROUS, Page 10
Sweet Corn Lady Since 1957 is coming back Co m e O u 4th of July weekend t
Michael Fields Organic Produce available at:
SWEET CORN & MELONS
• The Lake Geneva Farmers Market, Thursday mornings • Beloit Farmers Market, Saturday mornings • MFAI’s on Farm Stand, Thursdays 4-6 p.m. or by pre-ordering by emailing thegardens@michaelfields.org
a n d Sa m ple the Quali ty !
PEACHES & VINERIPENED TOMATOES Come in and taste the best & freshest produce in town. “Try before you buy!”
Serving Delavan area for 59 years www.michaelfields.org (262) 642-3303 8
2016 FRESH FROM THE FARM
Look for us!
240576
On the Delavan Inlet at Hwy 50 & Inlet Shore Drive, Just West of Reed’s Marine
Elkhorn Stand on the Square
240458
According to the United States Department of Agriculture, more than 3 million households in rural communities face hunger. While awareness of hunger in the country is growing, support is often focused on the impact in urban areas.
Beyond the city
FILE PHOTO Fresh from the Farm
Misconceptions about hunger in rural America For farming communities around the country, spring brings not only sunshine and blooms, it means it’s planting season. Farmers are already working hard and planning ahead to ensure a bountiful harvest in the fall. Spring is also a time for renewed hope and the anticipation of the abundance produced. However, for many people in the very areas where mile after mile of productive crops exist, children and families are facing hunger. In America today, more than 3 million households in rural communities face hunger, according to the United States Department of Agriculture. In fact, counties with the highest rates of food insecurity are more likely to be found in rural areas, according to Feeding America’s “Map the Meal Gap 2015” study.
While awareness about hunger in America is growing, support is often focused on the impact in urban areas. But with many of the most food-insecure households in rural towns across the United States, it’s no time to overlook these families in need. Max Tjaden, a fifth generation farmer in Kingman, Kansas, does not need research or statistics to understand the issue of hunger in rural communities. He has seen first-hand how hunger affects his neighbors. “My community only has a small pantry that’s open a few times a week,” Tjaden says. “A farmer friend of mine was volunteering and mentioned he saw someone he would never expect at the pantry getting food. It’s times like that
See HUNGER, Page 10
Invest An Acre has provided more than 7 million meals Now in its fourth year, Invest An Acre has raised more than $2.4 million to fight rural hunger – the equivalent of more than 7 million meals. In addition to the Howard G. Buffett Foundation, ADM and Monsanto, a variety of other partners collaborate to make the program possible, including Cargill, Farm Credit Services of America, independent elevator groups and cooperatives. For more information, visit www. investanacre.org.
2016 FRESH FROM THE FARM
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• hunger (Continued from page 9)
when you are surprised by how many people and families this affects. It’s particularly hard to see children in need. In America, every child should have access to enough food.” Fighting hunger in rural communities comes with unique challenges. Unlike urban areas, many rural towns don’t have food banks. This means that one food bank might serve multiple communities through food pantries and meal programs that are hundreds of miles apart. Furthermore, these pantries often have limited resources, supplies and volunteers – all barriers to helping to secure meals to individuals who struggle with hunger. From coast to coast, families, children and seniors in rural areas struggle to make ends meet, which often translates to minimal budgets for food each month. Food pantries and community programs can be a reliable support system for people in need, but frequently demand exceeds supply. There is a tradition of helping one’s neighbor in rural communities, including Tjaden’s. He wanted to make a difference in his community, and after learning about the Invest An Acre program, he’s found a way to give back. Invest An Acre is a way for farmers
• dangerous
(Continued from page 8)
• Make sure that guards on farm equipment are replaced after maintenance; • Review and follow instructions in material safety data sheets (MSDSs) and on labels that come with chemical products and communicate information on these hazards to your workers; • Take precautions to prevent entrapment and suffocation caused by unstable surfaces of grain storage bins, silos, or hoppers. Never “walk the grain;” to help food banks in rural and farming communities provide more food to people facing hunger. Farmers can donate a portion of their crop proceeds at their local grain elevator, by check, or online and Monsanto matches each donation dollar for dollar. This means 200 percent of what a farmer gives goes back to the local food bank. It’s a simple way to help one’s town and the people who need it most. Anyone interested in helping their neighbors facing hunger can also support Invest An Acre; donations will also be matched by Monsanto and benefit the local food bank serving the community. Visit www.investanacre.org to learn more.
• Be aware that methane gas, carbon dioxide, ammonia, and hydrogen sulfide can form in unventilated grain silos and manure pits and can suffocate or poison workers or explode; and • Take advantage of safety equipment, such as bypass starter covers, power take-off master shields, and slow-moving vehicle emblems. For more information, visit www. osha.gov. Tjaden is now encouraging farmers across the country to participate in Invest An Acre to directly help their own communities eliminate food insecurity. “What’s neat about the Invest An Acre program is any farmer in the United States can bring their grain to a participating elevator and let them know just how much they would like to donate,” says Tjaden. “I think it taps back into some values that have been instilled over time. When we help our neighbors and help our communities, we’re really helping ourselves,” Tjaden says. “With Invest An Acre, it’s never been easier to give back.” (BPT)
Hook & Cook
Hours: Wed.-Sat., 11 a.m. to 9 p.m.; Sunday breakfast and lunch, 9 a.m. to 3 p.m. Enjoy local food where we not only serve it, we grow it!
Unique Wine List Daily specials, full bar including craft cocktails and beers
Catch Your Own Fish & Eat It Too! Your catch Pan Seared or Battered and Fried served with French Fries or Potato Pancakes, Seasonal Vegetable Side, and Freshly Baked Rye Bread
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(does not include the price of fishing)
Available (Year Round) Wed.-Sun. 11:00 a.m.-3:00 p.m.
Rushing Waters Fisheries LLC N301 County Rd. H, Palmyra, WI Retail Store: Mon. & Tues. 9-5; Wed.-Sat. 9-9, Sun. 9-3 262-495-2089 •www.rushingwaters.net
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240657
Michael Fields works to improve farming practices Land sale protects waterways, catalyzes farm research
The Michael Fields Agriculture Institute in East Troy recently purchased more than 200 acres of farmland next to the Pickerel Lake Fen Preserve. The institute and its partners will be contributing to the protection of Wisconsin’s natural resources by tending the land holistically, with conservation practices in place. The research planned for the farm includes cultivating agriculture methods that improve soil health and water quality and mitigate climate change while maintaining farming as an economically viable part of our community. “This land purchase fulfills a dream and a long-time need for the institute’s research program,” the institute’s Executive Director David Andrews said. “We are very grateful to all the organizations involved in helping to make this dream a reality.” According to a press release from Michael Fields, the institute’s new farmland was first acquired from its original owners in late 2015 by The Nature Conservancy. Soon after, the property was purchased from the Conservancy using a gift from RSF Social Finance at the recommendation of Christopher Mann. Mann is the last surviving member of the original three founders of the Institute. The institute’s new research farm, located about 35 miles southwest of Milwaukee, was deemed a priority by the conservancy because of its location within the Mukwonago River Watershed. Land management practices play a critical role in protecting the Mukwonago River, one of the cleanest streams in Wisconsin and an important habitat for rare fish and mussels. “We are very happy that this land – adjacent to our Pickerel Lake Fen Preserve – will be permanently protected from development,” said Sarah Gatzke, who directs the conservancy’s work in the watershed. “And we are confident that the Michael Fields Agricultural Institute will be good stewards of the land, and manage it in a way that will protect clean water in the region.” The surrounding landscape is also home to a wide array of native plants and wildlife, including sandhill cranes, tree frogs, mink, red foxes, butterflies and dragonflies. The conservancy is not the only group that acknowledges the ecological importance of the land. The Natural Resource Conservation Service, a U.S. government agency missioned with conserving natural resources on private lands, has also designated the area as vital. In support of land and water protection, the Conservation Service has designed a grassed waterway and buffer zone to improve the quality and reduce the amount of runoff leaving the property. “Michael Fields Agriculture Institute is concerned about environmental issues like soil health and soil erosion,” Andrews said. “We always have and always will be.” Now that the institute owns the land, it will be able to conduct research trials and in-field demonstrations, which will compare organic and biodynamic farming systems. In the short term, studies will focus on investigating the benefits of using cover crops under various farming methods. But before any research can begin, the farm will need to become
READING IN THE GARDENS Michael Fields Agriculture Institute, W2493 Highway ES, East Troy, will have its fourth annual Reading In The Gardens from 2 p.m. to 4 p.m. on Sunday, June 26. Guests can tour the gardens, enjoy a sip of wine and a taste of organic, locally grown appetizers prepared by farm-to-table chef, Krista Roslof, from Square Roots Cafe in East Troy. The reading will feature Wisconsin author Marnie Mamminga. Five generations of Mamminga’s family have been rejuvenated by times together in Wisconsin’s Northwoods – her inspiration for “Return to Wake Robin: One Cabin in the Heyday of Northwoods.” The cost is $35 in advance and $40 at the door. Reserve a space at michaelfields.org. For more information, call (262) 642-3303.
organic-certified, a process expected to be completed by 2019. Other improvements will include the installation of a well, fencing, and permeable, environmentally friendly roads. According to the press release, incorporating conservation goals into farming practices requires upfront cost expenditures and will require support from partner organizations and individual donors. To gather necessary funds, the institute is beginning its Feed the Soil, Feed the Future Campaign. Donations will enable the Institute to support environmentally sound, socially just, and economically profitable agriculture. For more information, contact Andrews at www.michaelfields.org. “By creating this research and demonstration farm, we aim to provide our community with solid regional knowledge about soil health and clean water that will be useful for the environmentalist and farmers alike,” Andrews said. “And while soil may be where it all begins, our hearts are focused on making the Badger State families healthier and happier.” 2016 FRESH FROM THE FARM 11
Young people interested in agriculture are likely to find a surplus of job opportunities in the coming years.
Ag industry is FERTILE GROUND for HIGH-SKILLED positions
FILE PHOTO Fresh from the Farm
High school students interested in pursuing a career in agriculture will likely find job opportunities are ripe for the picking in the coming years. According to a report from Purdue University, the United States will have nearly 58,000 high-skilled job openings per year in the food, agriculture, renewable natural resources and environmental fields between now and 2020. That compares to only about 35,000 U.S. students graduating with degrees in those fields per year for the same time. One factor driving the demand for skilled workers is the diverse mix of challenges facing farmers. By 2050, U.S. farmers are expected to help increase global food production by 70 percent to feed a world population of 9 billion people. In the near term, farmers must also contend with lower commodity prices, cope with severe weather and labor shortages, and combat greater weed resistance and crop disease. A new generation of skilled
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2016 FRESH FROM THE FARM
professionals is needed to help take farmers to 2050 and beyond. This includes not only the farm operators who will be expected to apply more sophisticated farming technologies and practices in the field, but the researchers, scientists and engineers who will shape the future of agriculture through research and innovations. Another factor contributing to the robust job market is an aging workforce. According to a report from the STEM Food and Ag Council, nearly a quarter of industry professionals in advanced agriculture fields such as plant and soil science, food science and technology, and agricultural economics are age 55 or older. Meanwhile, more than 60 percent of principal farm operators are now age 55 or older, reports the USDA Census of Agriculture. An influx of young talent will be needed in the next several years to replace these workers both in the field and in the lab. So what can young people who are interested in agriculture do to prepare for
an eventual career in the industry? Find the right program Students should be diligent in evaluating agriculture programs against their personal and career interests. This means seeking out schools that not only offer the right degrees but also provide internship, student-involvement and research opportunities in areas relevant to them. Get support The number of scholarships available to students from different organizations can be overwhelming. Ag-focused scholarships can be a good place to start, especially as companies seek to support more young people joining the industry. For example, BASF has partnered with the American Soybean Association, National Corn Growers Association and the National Wheat Foundation, some for as many as 10 years, to offer a variety of
See AG INDUSTRY, Page 22
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Barbecue Chicken Thighs and Drumsticks Ingredients 1 1/2 cups brown sugar 1 cup water 1 cup cider vinegar 1 cup ketchup 1/2 cup vegetable oil 2 Tablespoons salt 1 Tablespoon mustard 2 teaspoons Worchester sauce 1 teaspoon soy sauce 1/2 teaspoon pepper 5 pounds chicken thighs and drumsticks Directions In a large resealable plastic bag combine first 10 ingredients. Add chicken thighs and drumsticks. Seal bag, turn to coat and refrigerate overnight. Drain and discard marinade. Grill chicken (covered) skin side down for 15 minutes over indirect medium heat. Turn and grill for an additional 15-20 minutes.
Sweet Grilled Corn Ingredients 8 ears of sweet corn, husk and silk removed 3/4 cup butter 2 Tablespoons garlic 1 teaspoon rosemary 1 teaspoon sage 1 teaspoon basil 1 teaspoon thyme leaves 1-1/2 teaspoon pepper 1/2 cup grated parmesan cheese Directions Soak ears of corn in cold water for 1 to 3 hours. Melt butter in a microwave safe bowl. Season with garlic, rosemary, sage, basil, thyme leaves, salt and pepper. Stir in Parmesan cheese. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling. Preheat grill for medium heat. Grill the corncobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness. If the corn is not done, continue cooking an additional 5 minutes.
Bacon-Wrapped Filet Mignon Ingredients 4 bacon-wrapped beef tenderloins Black pepper White garlic powder Red paprika 1 stick of butter 1/4 cup fresh lemon juice (one lemon) 1/4 cup Worcestershire sauce Directions Season meat with pepper until you can’t see the meat. Sprinkle garlic powder over the pepper and then paprika over the garlic powder. Heat butter, lemon juice and Worcestershire sauce in a small saucepan. Drizzle one Tablespoon of sauce over each tenderloin but don’t disturb the spices, just make a paste. Flip the meat over and do the same to the other side. Marinate covered in fridge overnight. Grill over hot coals for 6 to 7 minutes each side for medium rare. This recipe is courtesy of Lisa Fagon.
Summer Steak Kabobs Ingredients 1/2 cup vegetable oil 1/4 cup soy sauce 3 tablespoons honey 2 tablespoons white vinegar 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1-1/2 pounds boneless sirloin steak, cut into 1-inch cubes 1/2 pound fresh mushrooms 2 medium onions cut into wedges 1 sweet red pepper, cut into 1-inch chunks 1 sweet green pepper, cut into 1-inch chunks 1 yellow summer squash, cut into 1/2-inch slices Directions In a large resealable plastic bag, combine the first six ingredients; add the steak. Seal bag and turn to coat; refrigerate for 8 hours of overnight. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread steak, mushrooms, onions, peppers and squash. Grill, uncovered over medium heat for 12 to 14 minutes or until meat reaches desired doneness, turning occasionally. Serves 6. 2016 FRESH FROM THE FARM 15
Grilled Onions Ingredients 4 large sweet onions 1/2 cup softened butter 2 teaspoon beef bouillon powder 1 clove of garlic finely chopped Directions Preheat grill for medium heat. Mix softened butter with beef bouillon and garlic Peel outer layer off onions. Slice onions into wedges without cutting all the way through to the bottom. Place each onion on separate piece aluminum foil. Spoon butter mixture into the center of the onions. Close foil packets. Place onions on grill over indirect heat, and close the lid. Cook for one hour, or until tender. Remove onions from the foil and serve with the juices.
Grilled Romaine Lettuce Ingredients 1 large head of Romaine lettuce, cut in half lengthwise 1 Tablespoon olive oil 1 Tablespoon steak seasoning 1 lemon, juiced Directions Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning. Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.
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Grilled Rib Eye Steaks Ingredients 1/2 cup soy sauce 1/2 cup sliced green onions 1/4 cup packed brown sugar 2 cloves minced garlic 1/4 teaspoon ground ginger 1/4 teaspoon pepper 2-1/2 pounds beef rib eye steaks Directions In a large resealable plastic bag combine first six ingredients. Add steaks to the marinade. Seal and refrigerate for at least 8 hours. Drain and discard marinade. Grill steaks over medium-hot heat for 8-10 minutes or until meat reaches desired doneness.
Pork and Apple Kabobs Ingredients 1/2 cup pineapple juice 3/4 cup barbecue sauce 1/4 cup honey mustard 1/4 cup packed brown sugar 2 tablespoons soy sauce 2 tablespoons olive oil 1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes 5 medium, unpeeled tart apples, cut into 1-1/2-inch chunks Directions In a resealable plastic bag, combine first six ingredients. Reserve 1/2 cup of marinade for basting. Add pork tenderloin to bag. Seal and refrigerate for at least one hour. Drain and discard marinade. Alternate pork and apples on metal or soakedwood skewers. Grill uncovered over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for an additional 8-10 minutes until meat is done and apples are tender.
Potato Packets Ingredients 5 medium potatoes, peeled and thinly sliced 1 medium onion, sliced 6 Tablespoons butter 1/3 cup shredded cheddar cheese 1 Tablespoon fresh parsley or parsley flakes 1 teaspoon garlic powder Salt and pepper to taste 1/3 cup chicken broth Directions Spray two large pieces of heavy-duty foil (about 20-by-20 inches) with cooking spray. Divide the potatoes and onion evenly between the pieces of foil. Dot with butter. Top with cheese, parsley, garlic, salt and pepper. Fold foil up around potatoes and add the broth. Seal packets tightly. Grill over medium heat 40 to 45 minutes.
Kielbasa Apple Kabobs Ingredients 1/4 cup sugar 1 Tablespoon cornstarch. 3/4 cup cranberry juice 2 Tablespoons apple cider vinegar 2 teaspoons soy sauce 1 pound kielbasa, cut into 1-inch chunks 2 tart, medium-sized apples, cut into wedges 1 red pepper, cut into 1-inch chunks 1 green pepper, cut into 1-inch chunks Directions In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, apple cider vinegar and soy sauce. Bring to a boil and cook while stirring for 1 to 2 minutes or until thickened. On metal or soaked wood skewers, alternately thread kielbasa, apple wedge, red pepper and green pepper. Grill uncovered over indirect heat about 8 minutes or until heated, turning and brushing with glaze occasionally
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Grilled Salmon Filet Ingredients 2 cups of water 2 teaspoons salt 2 pounds of salmon filet cut into 4-inch pieces 1 lemon Fresh dill, chopped Lemon pepper Directions In a large resealable plastic bag, combine water and salt, add salmon and brine for 3 to 4 hours. Discard brine and pat dry. Season salmon with lemon pepper, thin lemon slices and chopped fresh dill. Before starting grill, coat heavy duty foil with nonstick cooking spray. Grill skin side down over medium heat for 15 to 20 minutes or until fish flakes easily. This recipe is courtesy of Brian Hinzpeter.
Grilled Rosemary Chicken Breasts
Ingredients 8 cloves minced garlic 2 Tablespoons olive oil 2 Tablespoons minced fresh rosemary 2 Tablespoons Dijon mustard 2 Tablespoons lemon juice 1/4 teaspoon ground black pepper 1/8 teaspoon salt together 4 boneless, skinless chicken breasts
Directions Whisk first seven ingredients together in a bowl. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
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2016 FRESH FROM THE FARM
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Summer Vegetable Medley
Zucchini Boats
Ingredients
Ingredients
1/2 cup melted butter
1 medium-sized zucchini 1/2 pound ground beef, cooked and drained 1/2 pound ground pork sausage, cooked and drained 2 Tablespoons butter 1 medium onion 1 small sweet pepper, any color 2 garlic cloves 1 small can of mushrooms, drained 8 to 10 ounce can tomato sauce 1 teaspoon Italian seasoning Dash of oregano 1 teaspoon sugar 2 cups cheese (parmesan, mozzarella and cheddar
1 teaspoon fresh parsley 1 teaspoon basil 1 teaspoon chives 3/4 teaspoon salt 1/4 teaspoon pepper 3 ears sweet corn, husks removed, cut into 2-inch pieces 1 sweet red pepper, cut into 1-inch pieces 1 sweet yellow pepper, cut into 1-inch pieces 1 zucchini, cut into 1/2-inch slices 10 to 12 large fresh mushrooms
Directions
In a large bowl, combine first six ingredients. Add corn, peppers, zucchini and mushrooms. Toss to coat vegetables. Place vegetables in a disposable foil pan. Grill covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until vegetables are tender.
mix)
Directions
Cut zucchini in half lengthwise, scoop out seeds. In a large pan, brown ground beef and pork sausage together. Saute in butter, onion, sweet pepper, garlic and mushrooms. Add tomato sauce, Italian seasoning, oregano and sugar. Mix in cheese. Remove from heat. Stuff each zucchini half with mixture. Cover well with foil, all of the boat. Heat on low on grill for 45 to 60 minutes. Slice like a loaf of bread, serve with salad and garlic bread. This recipe is courtesy of Dee Wiemer.
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2016 FRESH FROM THE FARM 19
Grilled Cabbage Ingredients 1 small head of cabbage with core removed 1/2 cup butter 1 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon pepper 1 ice cube Directions Preheat an outdoor grill for medium-high heat. Slice the top off of the head of cabbage so that it will sit flat with the cored side up. Place the butter, ice cube and garlic into the hole where the core used to be. Season with salt and pepper. Wrap very tightly with foil, sealing at the top of the head. Place wrapped cabbage core side down directly on the grate. Cook 35 to 40 minutes, or until tender. Cut into wedges to serve
Grilled Fruit Kabobs Ingredients 1/2 fresh pineapple trimmed and cut into 1-inch chunks 3 medium fresh peaches cut into 1-inch chunks 3 medium fresh pears cut into 1-inch chunks 3 medium fresh nectarines cut into 1-inch chunks 3 or 4 plums cut into 1-inch chunks 10 apricots cut in half Honey Directions Thread the pineapple, peaches, pears, nectarines, plums and apricots alternately onto metal or soaked wood skewers. Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often. Brush with honey during the last minute of grilling
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2016 FRESH FROM THE FARM
Farmers can maximize their operation’s potential while mitigating the effects of adverse market forces.
FILE PHOTO Fresh from the Farm
Efficiency in agriculture
PROTECTING A GROWER’S BOTTOM LINE Farming and uncertainty go hand-inhand. Volatile elements in agriculture such as weather, yields, commodity prices, government policies, land management and equipment maintenance place growers in a world of ambiguity each season. Unfortunately for growers, where there’s uncertainty, there’s risk. These ambiguous factors not only affect growers, but often impact lenders who work directly with growers to obtain commercial loans. In 2015, BASF conducted a study to examine the role and influence agricultural uncertainties have on the current agricultural-lending landscape and how growers can place themselves in the best position to receive a loan.
Maximizing on-farm efficiency
With moderate commodity prices and a projected decline in net farm income, it’s becoming imperative that growers approach their operation with an efficiency-driven mindset. BASF and Farm Credit both aim
to help growers achieve success by offering tips growers can use to maximize their operation’s potential while mitigating the effects of adverse market forces. “Producers don’t have to accept today’s market cycle as a down cycle,” AgriBank Farm Credit Bank Vice-president of Lending Jerry Lehnertz said. “Rather, they should view today’s environment as an agriculture efficiency cycle. That is, they have a great opportunity to improve their bottom line by using a variety of tools to increase yields, reduce costs per unit, manage risks and lock in favorable interest rates.”
Increasing yield potential
For growers, success can often be defined as strong profits at the end of the season. One important way growers can increase their profit margin at the end of the year is by increasing yields. New technologies from BASF deliver effective performance against tough broadleaf weeds and troublesome diseases,
helping increase a grower’s yield potential. Utilizing the BASF Grow Smart approach, which includes Innovations Specialists as partners in the field and advanced technologies like Priaxor fungicide, growers can potentially increase operation outputs at harvest.
Reduce costs
Consistently researching and evaluating the efficiency of practices, techniques and technologies can potentially reduce production costs. In addition, adopting cost-control measures, such as Finance Advantage from BASF and John Deere, can have a major impact on cost per unit production. According to the 2015 study, lenders typically cover between 70 and 90 percent of production costs and have a decided impact on many farmers’ input decisions both directly and indirectly.
See AGRICULTURE, Page 22 2016 FRESH FROM THE FARM 21
• ag industry
(Continued from page 12)
scholarships for students planning careers in agriculture. “The agricultural industry can sustain success by investing in the future,” said Paul Rea, senior vice-president, Agriculture Solutions, North America, BASF. “We are pleased to provide scholarships to bright, agriculture-passionate individuals to support their education and assure the sustainability
• agriculture
of the industry in the years to come.” These scholarships are available to college-bound children of the association farmer members. For more information and to apply, interested students should visit the association websites at soygrowers.com/ award-programs/soy-scholarship, www. ncga.com/topics/education/college-
scholarships and www.agrimarketing. com/s/100072. The future of food security hinges on tomorrow’s ag workforce. Helping today’s students find their calling in the industry can improve the likelihood that key positions are filled – and ensure that a growing world is fed. (NAPS)
(Continued from page 21)
Mitigate risk
and protection, growers can help ensure success on their operation.”
The BASF Grow Smart approach supplies growers with the necessary tools and partners to create a flexible risk mitigation plan. Developing such a plan helps with preparing for upsides and mitigating downsides throughout the season. According to the 2015 study, surveyed lenders acknowledged implementing risk management programs, such as Investment Advantage from BASF, may give farmers preferential standing when applying for a loan. “Through risk-sharing initiatives, BASF works to save growers money, enhance ROI and minimize risk throughout the season,” BASF Market Intelligence and Research Manager Brady Spangenberg said. “With Grow Smart people
Take advantage of historically low interest rates
When applying for loans, a grower must carefully review his or her exposure to potentially rising interest rates. Locking in fixed-rate loan alternatives, if appropriate, can protect growers should interest rates rise and provide the certainty of consistent monthly payments. Contact a BASF at www.basf.us, or a Farm Credit representative to learn more about technologies and finance options that help farmers increase efficiency and manage risk on their operations. (NAPS)
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2016 FRESH FROM THE FARM
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Farming has changed drastically over the past 25 years. Greater public awareness of agricultural challenges could help the industry in the future.
Challenges
FILE PHOTO Fresh from the Farm
facing farmers today and tomorrow Though farming was once big business in the United States, by 2012 less than 1 percent of Americans were professional farmers. Many challenges face today’s farmers, many of which are largely unknown to the general public. Many people have an outdated view of a farm as a small, family-owned and operated parcel of land where livestock is raised in open pens and crops are handharvested when ripe. The reality is that modern-day farms have had to overhaul operations to meet demand and remain competitively priced while adapting to the ever-changing ways technology infiltrates all parts of life. Each of these factors present obstacles for today’s farmers. Technology Rural farming communities are expected to make an effort to integrate modern technology into an industry that has been around for centuries. But such a transition in rural areas, where communications systems may not be as up-to-date as those in urban areas, is not always so easy.
According to the Manitoba Rural Adaptation Council, a shift from a resource-based to an informationbased economy, compounded by the rapid introduction and expansion of new technology in the workplace, has altered farm operation and the skills in demand. Older workers who have been schooled in one way of agriculture may have a significant impact on labor supply and the vitality of farming as a career. Younger adults who are knowledgeable in technology may no longer seek out agricultural careers. Decrease in farming as an occupation The United States Environmental Protection Agency says that only about 960,000 Americans claim farming as their principal occupation. As that figure has dwindled, the average age of farmers continues to rise, as the Bureau of Labor Statistics notes that roughly 40 percent of the farmers in this country are 55 years old or older. This has led to concerns about the long-term health of family farms
throughout the United States. Environmental concerns Many farmers have come under scrutiny for how farming impacts the environment. A growing emphasis on sustainability and conservation has led many people to protest certain farming practices. Protesters claim that certain practices, such as raising livestock, can pollute water, while the use of fertilizers and chemical pesticides is bad for the environment. Many farmers, however, have altered their methods to be more environmentally friendly and self-sustainable in the process. Climate change is another environmental issue farmers must deal with. Strong storms and severe droughts have made farming even more challenging. Financial fall-out The ongoing recession of the last half-decade has also affected farmers. In November of 2012, the United States Bureau of Labor Statistics indicated
See CHALLENGES, Page 25 2016 FRESH FROM THE FARM 23
Bred for S U C C E S S Helping farmers work smarter Most Americans have probably never thought about it much, but farming in the 1920s wasn’t a sophisticated process. It was a job requiring long days in the fields with modest equipment. At that time, the world’s population was only 1.5 billion. By 1940, the population had reached 2.3 billion and traditional farming methods could not sustainably feed the population. Science in agriculture Today, we face the same problem on a much larger scale. How do we feed a growing population while using less land to produce higher yields? The answer may well lie in agriculture’s next science revolution – analytics. The centuries-old trial-and- error method of crossbreeding plants is no longer optimal. Sustainably increasing productivity is no easy task, but plant breeders are on a hunt for seeds with inherently higher yields. “People typically talk about the art of plant breeding,” said Joseph Byrum, head of soybean seed product development for Syngenta. “We’re interested in the See SUCCESS, Page 28 science.”
FILE PHOTO Fresh from the Farm
Scientists have modernized plant-breeding processes to help farmers have higher crop yields.
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Soy cr o p s
are big business for farmers
Nearly every aisle in the grocery store features products made from soybeans. Most Americans still associate soy with the sauce that makes their rice, meats and vegetables more flavorful. Of the nearly 4 billion bushels of soybeans planted, grown and harvested each year from U.S. farmland, soy sauce accounts for less than a fraction of a percentage point. If you toss in tofu, serve up salad dressing and mix in mayo, you’re still just scratching the surface of America’s appetite for soy. Last year, U.S. farmers harvested a record-setting 83.5 million acres of soybeans. So, where do they all go? 1. Snacks – Some soybeans are picked early, sprinkled with sea salt and served up as a tasty snack better known as edamame. Others are used as key ingredients in energy bars and protein smoothies. Then there’s soy oil, soy flour and soy nut butter. When you add them all together, Americans spend an estimated $4.5 billion on soy foods each year. 2. Household and industrial products – But soybeans do more than satisfy our hunger. They’re also used to make crayons, carpets, candles and cleaning products. Their oil provides a renewable, nontoxic alternative to petroleum. Ditto for paints, inks, lubricants, upholstery, furniture, flooring and other building materials. 3. Animal feed and fuel – Soybeans are
• challenges
U.S. farmers plant nearly 4 billion bushels of soybeans a year. Soybeans are used in snacks, cleaning products, animal feed and more.
FILE PHOTO Fresh from the Farm
classified as legumes, so they’re in the same category as peanuts, peas and lentils. Each little bean packs a powerful protein punch – up to 38 percent per pound. That makes them an extremely efficient and nutritious animal feed for poultry, hogs, beef and other farm animals. Soybeans are also used to make fuel for diesel engines – soy-based fuel uses renewable feedstock, and it burns cleaner than fossil fuel. Small pest, big problem Unfortunately, these underground eateries also attract a host of uninvited guests, including soybean cyst nematodes. These are microscopic pests that burrow into soybean roots. The males of this species have a quick meal and move on. Females, on the other hand, stay longer. They eat and eat and eat, until their entire heads are embedded in the root. And then they eat some more. Soybean cyst nematodes, or SCN for short, may start small, but they cause big
damage. They cost U.S. soybean growers an estimated $1.5 billion each year. Part of the problem facing farmers is that SCN is difficult to detect and even harder to control. Researchers at Syngenta, an agribusiness company, are working on solutions. They’re breeding stronger NK Soybean varieties with built-in resistance to SCN, and they’ve developed Clariva Complete Beans seed treatment, a combination of separately registered products. Part insecticide, part nematicide, part fungicide, Clariva Complete Beans helps protect soybean roots from a whole host of creeping, crawling, damaging pests, including SCN. That’s good news for the American consumer, whose passion for soy keeps growing. So bake a cake, light a candle, relax in your favorite easy chair or read the latest best-selling novel in celebration of National Soy Foods Month. Chances are, you’ll be enjoying products that soybeans helped make possible. (BPT)
(Continued from page 23)
that the unemployment rate within the agriculture, forestry, fishing, and hunting industries was at 13.6 percent, far higher than the national unemployment rate. As a result, many farm families have found themselves stuck between a rock and a hard place, as rising costs for equipment and technology are being coupled with decreasing profits and rising unemployment.
Further complicating matters is competition from corporations and international food producers who have made it difficult for family farmers to turn a significant profit. Many family farmers rely on loans and lines of credit to survive, but thanks to changes in the financial sector that saw banks become less willing to extend lines of
credit, some farmers are facing bankruptcy. Though it can be easy for those who do not work in the agricultural industry to overlook the struggles facing today’s agricultural professionals, a greater understanding of those struggles and the challenges that lay ahead can benefit the industry and its employees down the road. (METRO CREATIVE)
2016 FRESH FROM THE FARM 25
Genevive Klimala shows off her backyard chickens at her home on Browns Lake in the Town of Burlington.
JENNIFER EISENBART Fresh from the Farm
rule the roost More people raising egg-layers in urban settings nowing By Jason Arndt what you STAFF WRITER eat and costeffectiveness. Those are the primary motivators to raise backyard chickens for Genevive Klimala and Brian Schaefer of the Town of Burlington. “While we can’t afford to raise cattle and hogs, and things of that nature, we can raise chickens to get eggs from,” Klimala explained. According to the University of Wisconsin-Extension, more people are becoming interested in raising poultry in urban areas. Klimala and Schaefer have raised chickens for the last five years. Initially, they started because Klimala wanted to know what she was eating.
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2016 FRESH FROM THE FARM
“The initial reason was because of when you learn about how your food is produced and how it is raised, you learn that there is a lot of cruelty and inhumane methods that are used to raise our livestock,” Klimala said. It does not take a rooster to raise chickens solely for laying eggs, according to the UW-Extension. Klimala – formerly of Chicago – said she first came up with the idea when approached by another resident in the Town of Burlington who wanted to sell a flock of birds. Total cost of the first flock, at seven months old, was about $25. While Klimala was eager to pursue it, Schaefer was skeptical about cost saving measures, but went along with the idea. “I was not in favor of the chickens. I figured I could finally get her to give
up on the idea,” said Schaefer, who took meticulous notes. “I kept detailed records of what everything cost, how many eggs we got and kept it all on a spreadsheet,” he said. “I was surprised the data showed that they paid for themselves.” Each chicken lays an average of 300 eggs per year, and through the personal experiences of Klimala and Schaefer, it is more than enough to help other families and friends. The flock of six birds produces about 36 eggs per week, with some getting disbursed to members of Schaefer’s family. “Our flock is more than enough to do Sunday breakfasts and daily stuff and then share with his parents and his brother,” Klimala said. “You got five people that are consistently receiving
cruelty-free eggs.” However, raising chickens comes with responsibility. By the third year, chickens stop producing eggs. Chicken owners then need a humane plan to use the animals, and then deal with the arrival of a new flock – what Klimala calls “an end plan.” It is illegal to dump chickens, but she has heard stories of the animals dropped anywhere from the local animal shelter to the side of the road to farm property. For Klimala and Schaefer, the two cull the chickens and use them for food consumption – which is what they did with the first flock. Schaefer ordered a batch of 26 that included 20 broiler hens from a hatchery in Waterloo, Wisconsin at $2 per hen. The difference between layer and broiler is the total weight, with layer hens topping out at four pounds, while broiler hens can go up to eight. Schaefer cited postal service requirements, which note hatcheries require bulk shipments, and the birds need to stay warm in transit. “Because they ship through the post office, we need a minimum order. They have to stay warm so we bought 20 broiler chicks, so they can ship them,” Schaefer said, noting an order less than six requires in person pick-up.
Keeping a chicken coop in an urban setting involves a small investment of money, but a significant investment of time and care.
HOW THEY STARTED AND PROPER CARE
When the two began, Schaefer constructed an eight-by-eight foot pen with recycled plywood and chicken wire, with costs estimated at less than $100. Both acknowledged it has been relatively simple to raise the chickens properly and humanely. “I take care of the chickens, they are very easy to take care of,” Schaefer said. “You take them home, put them in larger boxes, with warming lamps, change the bedding out every two days, they pretty much raise themselves,” Klimala said. Additionally, Schaefer said noise is minimal. “The neighbors are fine, because we only have hens, so they do not crow,” Schaefer said. “But somebody else in the neighborhood had a rooster that would crow.” However, there are two challenging points in raising the flock of birds – winter and during peak egg production. While chickens can survive outdoor temperatures near zero degrees, it is important to keep them dry and free of moisture to prevent frostbite. In the winter, Klimala and Schaefer change the water and bedding more often and use heated lamps to keep them warm. Citing bone loss during peak egg production, Schaefer and Klimala
SUBMITTED PHOTOS Fresh from the Farm
supplement the chickens diet with more calcium and proteins. Otherwise, they buy a 50-pound bag of bird feed from agriculture stores, such as Farm and Fleet, for about $11.
BEWARE OF ORDINANCES
Some municipalities either do not allow the raising of backyard chickens or have tight restrictions, including the villages of Paddock Lake and Twin Lakes. According to the Paddock Lake website, people have to get a permit, with a fee of $200. In Twin Lakes, only children who are raising chickens for 4-H projects are allowed to keep the birds, according to Village Administrator Jennifer Frederick. But it appears the trend may be moving to change those local laws.
“While many cities and municipalities have restrictions on urban poultry – or prohibit it outright – the strength and popularity of the local foods movement means that in many areas these ordinances are being reconsidered,” the UW-Extension noted. Other municipalities with restrictions include, but are not limited to, the villages of Silver Lake and East Troy and the Town of Salem. Town of Salem residents with properties less than two acres are prohibited from possessing chickens, however, for land more than two acres, 20 chickens are allowed. Silver Lake does not allow chickens on property not zoned for agriculture. East Troy allows up to four chickens with a permit. 2016 FRESH FROM THE FARM 27
Clouds in the sky may not always be good for farmers but data in the cloud can do a lot to help keep agriculture going and growing.
How farmers
save by investing in technology
Each U.S. farmer feeds more than 150 people around the world, report the experts at the Arkansas Farm Bureau, up from 43 just 50 years ago. To keep up the good work, farmers have to grow their businesses, and a good way to do that is with the help of technology. For example, with cloud-based farm management software that provides real-time information collection and reporting services, farmers can track field activities, record inputs, manage inventories, and analyze cost and yield per acre from planting through storage. Instead of spending time at the computer, entering notes and numbers from notebooks toted from tractor to truck to office, farmers can quickly and easily log information about their operation throughout the day.
• success
By uploading the data to private, cloudbased databases, Conservis lets farmers access and monitor their data anytime, anywhere. “The office computer is a great place to sit down and do some things but you can’t always be there,” Iowa farmer Steve Stenzel said. “Sometimes you need to be on the road going to another meeting. When you arrive and need to look information up or adjust inventory, you can do that with Conservis.” “Agriculture is like any other industry. Those who are the best informed in terms of the decisions they have to make and have the best data involved with making those decisions have the best chance of being successful,” Dr. Michael Boehlje, distinguished professor of agricultural economics at Purdue University, said. Monitoring within the Conservis Harvest
module in real time helps the busy harvest season move along smoothly. “As our operation grows, it’s going to be even more important for me as a manager to be able to track the crop coming off the field during harvest. To know that a bin is getting close to full before it gets full, so that I can either divert trucks somewhere else or bring in trucks to start hauling out,” Stenzel said. Dedication to customer support means Conservis can be a partner to help farmers make continuous improvements within their operation. Precision-focused technology gives farmers the information they need to make decisions about efficient input management, which can lead to higher yields for more food for everyone. For more information about the system and how it can help farmers feed the world, (NAPS) go to www.conserviscorp.com.
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That may be one reason Syngenta was recently named winner of the Franz Edelman Award for Achievement in Operations Research and the Management Sciences. The win was for the company’s “Good Growth Through Advanced Analytics” entry, which focused on soybean breeding. With new tools that took more than four years to develop, the company’s soybean breeding team uses advanced mathematics and new technologies to develop higheryielding soybean varieties. Through
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increased genetic gain – the rate at which a breeder makes genetic improvements to yield – the program is improving soybean variety accuracy, selection intensity, genetic variation and generation time. This means these new breeding tools allow for the creation of soybeans that inherently produce higher yields and farmers seeing seeds that can deliver a new level of results. In fact, when the Soy Capital Ag Services, an independent organization, tested 20 soybean varieties, these NK
soybeans dominated field trials, taking the first-, second- and third-place wins for highest yield. “Before we began using these tools, we realized that an average annual increase in yield across our soybean varieties was about 0.8 bushels per acre,” said Byrum. “That average is now closer to 2.5 bushels per acre. This new approach is truly transformational for our industry.” For more information, visit www. syngenta-us.com. (NAPS)
Business Listings Anisoptera Acres DAN AND CATHERINE KLEIBER N9387 RIVERVIEW DR., WATERLOO, WI 53594 (920) 478-9696 www.AnisopteraAcres.com Tucked away in rural Waterloo, Anisoptera Acres is a beautiful small family farm. We offer pasture-raised pork and beef, freerange chicken and duck, and honey. We strive to farm in an environmentally friendly way - from the wildflowers along the lanes for the bees and the bluebird and bat houses which provide homes for natural insect eaters to using feed with no hormones, antibiotics or animal by-products. We offer bulk meat sales in season, as well as our a la carte delivery to Madison area homes.
Apple Barn Orchard & Winery STEVE AND JUDY JACOBSON W6384 SUGAR CREEK ROAD, ELKHORN, WI 53121 262-728-3266 applebarnoffice@gmail.com www.applebarnorchardandwinery.com Apple Barn Orchard and Winery, a 7th generation family farm, offers pick your own strawberries from mid June until early July, peaches July through August, apples late August and pumpkins in October. Fall also offers our own apple cider, cider donuts, caramel apples, fruit wines and Wisconsin foods. The store and winery are open June through December. The 26th annual Apple Festival will be held at the end of September and offers pick your own apples and pumpkins, orchard rides, music, wine sampling and food. A winery on site offers samples. Check website for information. School tours welcome! Bushels of Family Fun!
Baker Polled Herefords PAUL, SYLVIA, BOB AND MIKE BAKER N7850 US HIGHWAY 12, ELKHORN, WI 53121 262-742-3205 psbakerph@elknet.net www.bakerpolledherefords.com Baker Polled Hereford farm is located in the southern edge of the Kettle Moraine area near Lauderdale and Pleasant Lakes, halfway between Elkhorn and Whitewater. We raise quality Hereford beef from our registered herd developed during the past 46 years. Our mother cows raise their calves on our pastures. We raise their feed here on our farm. We do not feed antibiotics, artificial hormones or animal by-products. Our Hereford beef is noted for excellent taste and quality. We sell halves or quarters which are processed to your specifications in a federally inspected processing center. Please call 262-742-3205 for more information. See our Walworth County barn quilt. We sell registered breeding stock.
Bower’s Produce CHUCK BOWER W490 STATE ROAD 20, EAST TROY, WI 53120 262-642-5244
Robert and Shirley Bower established Bower’s Produce in 1959. This rural, family farm is dedicated to growing and marketing the finest spring bedding plants, hanging baskets and seasonal, specialty produce. You will be offered healthy and hardy flower and vegetable plants May through June. The best sweet corn around and other fresh picked vegetables mid-July through September and a huge selection of pumpkins and squash mid-September through October. .
Brightonwoods Orchard BILL AND JUDY STONE AND PAULA PUNTENNEY 1072 288TH AVE., BURLINGTON, WI 53105 www.brightonwoodsorchard.com Brightonwoods Orchard is located on a rustic road 1/2 mile north of the Bong Recreation Area and features over 150 alreadypicked antique and commercial apple varieties. Our award winning fresh apple cider is available along with locally grown fall products (Pumpkin, squash, honey and more). A two-story tree house and walking trails are family favorites. Open daily September through Thanksgiving. We attend numerous summer markets in southeastern Wisconsin and two indoor winter markets.
BSW Farm KAREN AND ROBERT STARDY 21234 CHURCH ROAD, UNION GROVE, WI 53182 262-215-1543 goatmom72@gmail.com www.bswfarm.com Family owned and operated. We believe God has blessed us with the care of our animals. Therefore, no hormones or antibiotics are used. Animals are pastured and cage free. We started raising cattle and goats to get away from chemicals. We are a fullylicensed egg producer. Meat is cut at Hansen’s Meat Service. We eat these products with confidence and are glad to present our bounty for your enjoyment. The farm is open Monday-Friday 9 amnoon. Please call ahead. If we are not at the house, check the barn.
Cobblestone Farm HEATHER BAILEY W3456 LITTLE PRAIRIE ROAD, EAST TROY, WI 53120 (MAILING ADDRESS: N9281 NATURE ROAD)
262-689-7013 tamarlinnorth@aol.com www.cobblestonefarmhighlandcattle.com We raise Scottish Highland cattle for the exquisite beef that is known throughout the world. We raise both grass-finished and grain-finished cattle to our consumers’ specifications. We also raise pastured chickens - all of heritage breeds. On the grounds are herb gardens and vegetable gardens as well as a small apple orchard and pear trees. At Cobblestone Farm we pride ourselves with the knowledge that “You know what you are eating with Cobblestone’s Farm beef.” Visitors welcome, please call ahead for an appointment. 240788
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Business Listings Delavan Market Place TOWER PARK, DELAVAN, WI 53115 Thursdays, 3-6pm Beginning May 5 - Late September CONTACT: LAURA 262-740-1880 Delavan’s Fresh Market is back for its seventh year in historic downtown Delavan’s Tower Park, and is changing its name to the Delavan Market Place. It has fresh produce, local food vendors and artisan craftsmen conveniently located on Hwy. 11, with wonderful flavors for the weekend menu! Thursday afternoons, 3–6 p.m., May through late September. For information,contact Laura at Brick Street Market, 262-740-1880. Like us on Facebook- Delavan Market Place!
East Troy Farmers Market EAST TROY VILLAGE SQUARE PARK 2881 MAIN ST., EAST TROY, WI 53120 Fridays, 2-6 p.m. May 20-Oct. 7 CONTACT: VANESSA LENZ (262) 642-3770 vanessa@easttroy.org easttroy.org
The Elegant Farmer HWYS ES & J, MUKWONAGO 262-363-6770 www.elegantfarmer.com Welcomed by the Smilin’ Barn, The Elegant Farmer provides simply the best hand-crafted foods from its Farm Kitchen Bakery, Deli & Market featuring farm fresh season fruits and veggies. Noted by Gourmet, Wall Street Journal, Milwaukee Magazine and the Food Network as having the best apple pie in America, The Elegant Farmer’s Apple Pie Baked in a Paper Bag® can be ordered online or selected in the market. Hosting monthly family-friendly fun events from its Harvest Festival September 10-October 23 and 70th Anniversary Celebration on April 30 to its popular summer events including the Cheesemakers & Wine Train and Old Fashioned Farm Fair, The Elegant Farmer continues to be one of Southeast Wisconsin’s best family destinations.
Fontana Farmers Market PORTER COURT PLAZA, BETWEEN MILL STREET AND HIGHWAY 67, FONTANA, WI 53125 Saturdays, 8:00 a.m. - noon, June 4 - Sept. 24 CONTACT: MARYANNE BRUSS (262) 749-8913 www.coffeemillfontana.com
Hafs Road Orchard DEB POLANSKY
W3632 HAFS ROAD GENOA CITY, WI 53128 (262) 279-3638 hafsroadorchar@gmail.com 30
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www.hafsroadorchard.com We grow 50 varieties of apples, a mix of heirloom ( Golden Russet & Snow), classic favorites (Cortland & Jonathon) and modern hybrids (Honeycrisp, Zestar! & Mutsu). Our own fresh pressed cider and apple sauce and butter are made with a careful blend of our many delicious varieties. Honeycrisp caramel apples with peanuts or pecans are an annual treat. The orchard is open for the season starting Labor Day weekend. See our website hafsroadorchard.com for details. We invite you to walk in the orchard and savor autumn however we are NOT a pick your own.
Historic Horticultural Hall Farmers’ Market (Lake Geneva) HORTICULTURAL HALL 330 BROAD STREET, LAKE GENEVA, WI 53147 Thursdays, 8:00 am - 1:00 pm May 8 - October 30 CONTACT: SEAN PAYNE 262-745-9341 market@horticulturalhall.com www.horticulturalhall.com
Geneva Lakes Produce SCOTT, JORDAN AND CORBAN KOSTER CORNER OF HIGHWAY 120 & HIGHWAY 11 SPRING PRAIRIE, WI 53105 koster_jordan@hotmail.com www.genevalakesproduce.com Geneva Lakes Produce is a family-owned and operated vegetable farm. We grow a wide variety of bedding plants, herbs, and hanging baskets in the spring, many different vegetables including sweet corn, watermelon, and tomatoes in the summer, and winter squash, pumpkins, and other Decorative crops in the fall. We use all sustainable growing practices on our farm in order to ensure that our crops are safe, healthy and delicious. This season, the farm is partnering with a local bakery and mushroom farm to put together a 20 week CSA program. More information can be found on our website..
Lange’s Country Market RICHARD LANGE 24840 WEST LOOMIS ROAD, WIND LAKE, WI 53185 262-895-2339
Lange’s Country Market, on the north side of Wind Lake, is located about 20 minutes from either Milwaukee or Burlington off Highway 36. From May through July, we grow and sell a large variety of annual and perennial flowers, herbs, vegetable plants, hanging baskets and patio planters. Starting in late July, we harvest our vegetables daily and have them for sale by the pound or bushel. The produce includes: sweet corn, tomatoes, melons, pickles, carrots, potatoes, onions and later broccoli, cabbage, cauliflower, pumpkins and squash. Our roadside stand is open 10 am to 6 pm daily from May 1st through October 30th. We also sell at the Dane County Farmers’ Market. 240802
Business Listings The Gardens @ Michael Fields Agricultural Institute CHRISTINE WELCHER – FARM MANAGER W2493 COUNTY ROAD ES, EAST TROY, WI 53120 (262) 642-3303 EXT. 127 cwelcher@michaelfields.org • www.michaelfields.org The Gardens @ Michael Fields is a 5+ acre biodynamic and certified organic farm located at Michael Fields Agricultural Institute, a non-profit organization. The beautiful gardens were established in 1984 as a place where communities could come together to discuss preserving and improving the quality of our farms and soils. Since 1997, The Gardens have served as on outdoor classroom dedicated to training the next generation of farmers. Each summer participants come from around the world to live, learn and grow as small scale farmers and food producers. We sell our fresh fruits and vegetables at our on-farm stand on Thursdays from 4-6pm, at the Lake Geneva Market on Thursday mornings and at the Beloit Farmers’ Market on Saturdays, or by special order. Visitors are welcome, please call ahead.
Nettesheim Farms DAN NETTESHEIM N5531 VOSS ROAD, ELKHORN, WI 53121 (262) 374-0000 nettesheimfarms@hotmail.com • www.nettesheimfarms.com Nettesheim Farms has been family-owned and operated for over 50 years, located north of Elkhorn. We raise everything from crops to cattle, with the latest introduction of the Heart Healthy Piedmontese beef breed. We believe in naturally raised animals and crops, using little to no antibiotics and chemicals. We believe antibiotics have a time and a place, just not every day, all day. We sell quarters and halves, beef and hogs, and whole chickens and wholesale to restaurants. Healthy food for our family and yours. We also sell fresh cut Balsam Christmas trees.
Old Mill Creek Country Store LOCATED AT 19588 W IL ROUTE 173, ANTIOCH, IL 1.5 Miles south of the Wisconsin border on the north east corner of route 45 and 173. (224) 788-8085 Oldmillcreekcountrystore.Com Lake county’s first & only all natural and certified organic meat counter serving up lean specialty cuts straight from the muscle and ready to cook. Don’t forget the sides, fresh organic produce, cheeses, coffee and a full service all natural and organic deli counter. Come meet our friendly and knowledgable staff. Chat with the owner and Executive Chef Beth Kaplan for cooking tips and healthy eating recommendations.
Quednow’s Heirloom Apple Orchard THERESA QUEDNOW W5098 COUNTY ROAD ES, ELKHORN, WI 53121 (262) 501-9033
applepeachlady@yahoo.com • www.quednowsappleorchard.com Quednow’s Heirloom Apple Orchard is located on County Road ES, 1/2 mile west of Abell’s Corners and features unique and hardto-find heirloom apples. Home of the Pink Pearl, Pink Sparkle, Scarlet Surprise, Wolf River and other great apples, including six varieties of pears, peaches and cherries. Sample our dried apple chips, fresh apple cider and other scrumptious items that await your visit. We have a passion for our orchard; dedicated to growing naturally as possible using Integrated Pest Management (IPM) and organic matter, no herbicides, to bring you the tastiest fruit around. We accept WIC and senior coupons at farmers’ markets and the orchard stand. Please call or check website for orchard hours, events and variety availability.
Rohrganics MARY ROHRER PO BOX 225 EAST TROY, WI 53120 262-684-9356 www.facebook.com/rohrganics • mary.rohrer@rohrganics.com Rohrganics is an organically-managed family farm located two miles outside of East Troy, Wisconsin. We grow all our own vegetables using organic seed and standards. We raise all our animals with full access to organically-planted fields and pastures. We never use synthetic herbicides, pesticides, hormones, or antibiotics. You can purchase our vegetables and meat by visiting us at the Dane County, East Troy, or Mukwonago Farmers Market, or at our farm-to-table store and café at 2894 Main Street, East Troy, WI 53120. We offer vegetables by the pound, farm boxes, wholesale discounts, and whole/half animals – contact us for more information!
Thompson Strawberry Farm MARCIA AND SCOTT THOMPSON 14000 75TH STREET, BRISTOL, WI 53104 262-857-2353 www.thompsonstrawberryfarm.com We are a family owned and operated farm featuring pick-yourown strawberries, raspberries, and pumpkins. Our strawberry season starts about mid-June until July 4th. The raspberries begin in midAugust and are available into October. Pick your own pumpkins are available in October while supplies last. We encourage customers to check our website or call for daily picking information before they come to the farm.
Turtle Creek Gardens JANET GAMBLE N5105 PINNOW ROAD, DELAVAN, WI 53115 262-441-0520 farmmanager@turtlecreekgardenscsa.com www.turtlecreekgardenscsa.com Turtle Creek Gardens is a certified organic vegetable farm serving members through our CSA and direct to restaurants and grocery stores. Our farm is open to the public for on-farm sales and CSA distribution to sites in southeast Wisconsin and pick up site direct from the farm. We also have an online farm store delivered to our CSA drop sites or picked up from the farm through FarmMatch.com. Turtle Creek will also host tours for groups and individuals. Please visit our website or contact Janet Gamble for more information. 240811
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Buffalo Herd Established 1973
WHY BUFFALO? SPECIALTY BISON BRATS H Philly Cheese H The Tailgator H Jalapeno & Cheese H Black & Blue H “Rons” Flaming Hots Also... Caribou & Bison Hotdogs
Our mission is to offer the BEST PRODUCT for the BEST PRICE to the BEST PEOPLE. In addition to Bison, we proudly offer High End Pork, Young Goose, Duck, Elk, Alligator, Salmon and Beef.
ALL FREE RANGE
• Low in Cholesterol • Heart Healthy • Never Tasted Soooo Good!
Now Carrying caribou, elk & reindeer!
Visit Us At
Grayslake Market Saturdays 10-2 Chevre Spreadable Goat Cheese Amish Country Hand Rolled Butter salted or unsalted
Rainbow & Brown Extra Large Eggs
Come See Us at Lester’s Country Store on the Ranch and Visit the Buffalo Store Hours: Monday – Friday 9am to 5pm • Saturday – Sunday 9:30am to 4pm
(847) 343-8240 or (262) 537-3779 31807 60th St., Salem, WI 52168-9557 Just East of Hwy. W on Hwy. K (60th St.) North of Hwy. 50
www.lestersbisonfarm.com 32
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