Fresh From the Farm 2021

A publication of

Southern Lakes Newspapers

2021

FRESH from the

FARM A guide to farm-fresh offerings in the Southern Lakes area

Special

GRILLING GUIDE inside

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FRESH FROM THE FARM 2021

TIP: GRILL CLEANING

2

Use a halved onion on a hot grill to scrub off grime. It’s a cheap, non-toxic alternative to other grill cleaners.

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The environmental impact of shopping local

Shopping at locally owned businesses benefits everyone from local business owners to the people they employ to the communities where they operate. As beneficial as shopping local can be for small business owners and the communities where they operate, the planet is perhaps the biggest beneficiary of consumers supporting locally owned small businesses.

The environmental impact of purchasing locally manufactured and sold products is significant. Consumers who choose to use

their purchasing power to support local businesses may not realize just how much they’re helping the planet in so doing.

Reduces ‘food miles’

Shopping local reduces your “food miles.” Large grocery stores get much of their inventory from producers in other countries. Even stores that rely heavily on domestic producers may not limit their domestic partners to local farms. That means products may be traveling thousands

of miles before they end up on the shelves in local grocery stores. This is often referred to as “food miles,” and the more consumers can reduce their food miles, the more they help the planet.

The Center for Climate and Energy Solutions notes that transportation is the largest source of carbon emissions in the United States, so anything consumers can do to reduce the amount of fuel needed to

IMPACT • CONTINUED ON PAGE 6

Shopping local pays numerous dividends, not the least of which are the many ways supporting local businesses benefits the environment.

STOCK PHOTO Fresh from the Farm

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Fresh from the Farm 2021 A publication of Southern Lakes Newspapers www.MyRacineCounty.com 1102 Ann St., Delavan, WI 53115 • (262) 728-3411 Editor........................................................ Tracy Ouellette Creative Director.......................................... Heidi Schulz Advertising Director...............................Vicki Vanderwerff Page Design................................................ Jen DeGroot For advertising opportunities in our publications, call (262) 725-7701, ext. 134.

FRESH FROM THE FARM 2021

OPEN MONDAY-FRIDAY 8:00 AM-5:00 PM SATURDAY 8:00 AM-3:00 PM

3

Common sustainable agriculture practices The concept of sustainability varies by industry. Within the agricultural industry, sustainability is a multifaceted concept that has become increasingly popular in recent decades.

According to the National Institute of Food and Agriculture, sustainable agriculture seeks to increase profitable farm income, promote environmental stewardship, enhance quality of life for farm families and communities, and increase production for human food and fiber needs. In an attempt to reach those goals, farmers who embrace sustainable agriculture may look to various practices.

Cover crops The Union of Concerned Scientists, a nonprofit organization that aims to employ independent science to address the planet’s most

pressing problems, notes that cover crops are planted during the offseason when soils have traditionally been left bare.

Cover crops can help prevent soil erosion and replenish the nutrients in the soil. Cover crops also can limit weed growth, reducing the need for herbicides that can prove harmful to the environment.

Reduce or eliminate tillage According to the UCS, traditional plowing, or tillage, can cause a significant amount of soil loss, even as it prepares fields for planting and reduces the likelihood of weed problems. Eliminating or reducing tillage involves inserting seeds directly into undisturbed soil, which can reduce erosion and improve the health of the soil.

techniques aim to minimize the use of chemical pesticides that can prove harmful to the environment and local wildlife.

According to the University of California Statewide Integrated Pest Management Program, IPM strategies like habitat manipulation and the planting of disease-resistant plants are designed to promote long-term prevention of pests and the damage such pests can cause.

Agroforestry The Association for Temperate Agroforestry defines agroforestry as an intensive land management

system that incorporates trees and/or shrubs to optimize the benefits they provide when deliberately combined with crops and/or livestock. The shade and shelter provided by trees and shrubs can protect plants, animals and water resources.

Crop/livestock integration The UCS notes that there is growing evidence to suggest that the careful integration of crop and animal production can help farmers make their farms more efficient and profitable.

(METRO CREATIVE)

Integrated pest management Integrated pest management

Home Grown Farm Fresh Produce Locally Grown Seasonal Vegetables, Flowers, Hanging Baskets, Herbs, Vegetable Plants, CSA.

FRESH FROM THE FARM 2021

Visit Our Cut Your Own Flower Patch

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Sustainable agriculture is a complex concept that can benefit farmers, their local communities and the environment in myriad ways.

STOCK PHOTO Fresh from the Farm

The benefits of organic agriculture the many ways that organic agriculture is having a positive impact on the health of humans and the planet they call home.

Reduced chemical exposure

Organic produce reduces exposure to pesticides and antibiotics. UC Davis Health notes that organic produce has been proven to reduce consumers’ exposure to pesticides and antibiotics.

That’s a significant benefit, as pesticide exposure has been shown to lead to neurodevelopmental issues and has been linked to higher cancer risk. Consumers shopping on budgets can pick and choose which organic foods they purchase, as UC Davis Health notes that certain foods have been shown to have higher pesticide residues than others.

Apples, celery, grapes, spinach, strawberries, and tomatoes have high levels of pesticide residues, so choosing organic versions of these foods may be a wise choice. Avocados, broccoli, cabbage, and cantaloupe are some of the foods that typically have low levels of pesticide residue.

Reduced soil degradation

Organic agriculture reduces

environmental degradation. The Organic Trade Association notes that synthetic pesticides and fertilizers used on some conventional farms can deplete the soil of valuable nutrients and increase environmental degradation. Organic farmers do not use such pesticides or fertilizers, instead utilizing such practices as composting, cover cropping and crop rotation, each of which can have positive, long-term effects on soil quality.

Increased wildlife

Organic agriculture benefits local wildlife. A 2015 study from researchers in Argentina that was published in the journal Agriculture, Ecosystems and Environment found that small mammals were more abundant around organic farms than conventional farms. That’s not just good for those mammals, but also the farmers, as small mammals can feed on insects that would otherwise adversely affect crops.

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Many grocery stores are increasing the availability of organic fruits and vegetables.

Such foods can benefit human health as well as the health of the planet.

STOCK PHOTO Fresh from the Farm

FRESH FROM THE FARM 2021

Modern consumers have more choices than ever before. Whether they’re buying appliances, books, clothing, or any of the myriad necessities of daily life, consumers have a wealth of products to choose from.

An abundance of options also is available at the grocery store. That’s especially true in the produce aisle, where many stores have expanded their fresh fruit and vegetable offerings. That expansion reflects a growing preference among consumers for fresh products, including fresh produce. A 2018 report from the market research firm IRI and the Food Marketing Institute found that sales of fresh foods comprised just under 31 percent of food industry sales in 2017.

Customers who prefer fresh fruits and vegetables to frozen alternatives may wonder if they should be even more selective when purchasing their favorite foods in the produce aisle. That decision may come down to whether or not to purchase organic produce.

Organic produce can be significantly more expensive than non-organic fruits and vegetables, so it’s understandable if budget-conscious consumers cannot afford to go entirely organic. However, it’s important that consumers recognize

5

From

pasture plate to

GROWING A SUSTAINABLE FUTURE The next time you take a bite of beef or pork, take a minute to ponder how that food gets from the pasture to your plate.

There is a veritable team of ranchers, veterinarians and even sustainability experts working behind the scenes to find new ways to improve care for animals and the environment while making the food on your plate even more delicious.

Many food companies are working hard to offer a sustainable food supply without depleting our natural resources, which is no doubt one of the biggest challenges facing modern society. Meat industry leader Swift is at the forefront of that movement, with a solid track record for reducing its carbon, water and electricity footprint. In fact, they recently committed to achieving net zero greenhouse gas emissions by 2040.

With regard to animal welfare, Swift requires all its farmer and rancher partners to follow specific animal welfare guidelines and regulations, in addition to getting additional certification of their practices.

Rancher Steve Gabel is one of those partners. Growing up in a small farm town, he spent 10 years in 4-H and went on to become the first person in his family to graduate from college. “I had an opportunity to learn what I think were some very strong, yet basic fundamental things like work ethic at a young age.” He believes that has given him “a certain set of values that we try to carry over day to day in the things we do in our feedyard

FRESH FROM THE FARM 2021

IMPACT

6

When it comes to raising livestock and reducing your carbon footprint, it is a continuous journey and there are always ways to improve. Read more about what sustainability means to the food supply and Swift’s own sustainable journey at swiftmeats.com.

STOCK PHOTO Fresh from the Farm

business.”

His business, Magnum Feedyard, includes a team of 32 employees who practice sustainability in their everyday work. Gabel says it “takes buy-in from every staff member and we’ve worked aggressively to get that buy-in throughout the team.” He believes that as a result “we’ve created an atmosphere within our company where everybody supports our efforts.”

Making sure animals are healthy and cared for is another integral component of the work being done throughout the supply chain. When it comes to the health of the herd, “every individual animal matters,” says veterinarian Dr. Kayla Blake. On the hog farm, there’s always

someone on hand “throughout every aspect of these pigs’ lives. They want to make sure these animals are happy, content, fed well.” And being part of the animals’ life cycle, “makes me really proud because everything that my team does actually affects the final product.”

Dr. Blake says by having people constantly on site with the animals “we’re able to actually put in processes to help streamline everything throughout the whole farm, which is pretty neat.”

Another thing that is pretty neat? When a job becomes more than just a paycheck.

“Working every day together,” says Dr. Blake, “you end up being a family, and families take care of each other.”

to reduce air pollution. That’s an easily overlooked benefit of shopping local, but one that should not be taken for granted.

According to the Union of Concerned Scientists, an estimated 150 million Americans are living in areas that do not meet federal air quality standards.

Emissions from automobiles are a major source of the pollution that’s behind poor air quality, so anything consumers can do to reduce their fuel consumption, including shopping locally, can greatly benefit the planet.

Protects the land

(BPT)

• CONTINUED FROM PAGE 3

get food from farm to table can greatly benefit the planet. Shopping local grocers who source their foods from local farms is a simple and effective way to help the planet.

Conserves fuel

Shopping local conserves fuel. Much like shopping local reduces reliance on producers who must travel thousands of miles to get their products on shelves in your community, it also reduces the time consumers spend in their vehicles. That conserves fuel and helps

Shopping local protects land from developers. Another way shopping local benefits the planet is its link to preserving local farms. When local grocers get their foods from local farms, that increases the long-term sustainability of those farms. If farms are sustainable, they’re more likely to remain in operation. Farms don’t just grow foods, they also provide habitats for local wildlife that helps maintain local ecosystems. That domino effect begins with consumers who support local businesses by shopping local.

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Grilling time!

FRESH FROM THE FARM 2021

Ideas to make those farm-fresh ingredients sizzle!

7

Barbecued Pot Roast

BBQ Chicken Pizza

Marinade Ingredients 1/2 cup brown sugar 1/3 cup vinegar 1/4 cup ketchup 3 Tablespoons soy sauce 2 Tablespoons cooking oil 1 Tablespoon Worchestershire sauce 1 teaspoon prepared mustard 1 teaspoon salt 1/4 teaspoon garlic powder 1 teaspoon pepper 3 to 4 pounds of pot roast

Serves 4 1 prepared pizza crust 2 cups cooked chicken 1/2 to 3/4 cups barbecue sauce 1/2 cup green pepper 2 cups mozzarella cheese or blended shredded cheese.

Prepare marinade, all but pepper. Use a meat fork and poke holes in pot roast, sprinkle black pepper on roast and pound with the palm of your hand. Marinate overnight, turning meat occasionally. Grill 15 minutes on each side for medium rare.

This recipe is courtesy of Ruth Pfeiffer

Place prepared crust on pizza pan, combine chicken and barbecue sauce, spread over crust.

Sprinkle green peppers and cheese. Grill covered for 10 to 15 minutes or until cheese is melted.

This recipe is courtesy of Kathy Bosk

Sal’s Grilled Butterflied Salmon

Serves 5 to 7

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FRESH FROM THE FARM 2021

We bring the finest quality farm-fresh meats to your table

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This recipe courtesy of Sandy Bertini

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1-1/2 Tablespoon dried Juniper berries 2 teaspoons dried green pepper corns 1 teaspoon caster sugar 1/8 teaspoon salt 3 Tablespoons vegetable oil 2 Tablespoons lemon juice 5 pounds (2.251 kg) salmon, scaled, gutted and boned for butterflying, lemon wedges to serve.

Put the Juniper berries and peppercorns in a spice mill and grind coarsely. Turn the ground spices into a small bowl and stir in sugar, salt, oil and lemon juice. Open salmon like a book, skin side down, spread juniper mixture evenly over the flesh, fold salmon closed and place on a large plate.

Cover and marinate in the refrigerator for 1 hour.

Preheat the grill. Open the salmon again and place it on an oiled baking sheet. Spoon any juniper mixture left on the plastic over the fish.

Grill about 4 inches from the heat for 8 to 10 minutes or until the fish is cooked.

Serve the fish immediately with lemon wedges.

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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 Worchestershire 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.

Grilled Garlic Bread With Rosemary

Serves 12

1 loaf (1 pound) unsliced French bread 1/2 cup butter softened 2 Tablespoons chopped fresh or 2 teaspoons dried rosemary leaves 1 teaspoon parsley flakes 1/4 to 1/2 teaspoon garlic powder Heat coals or gas grill. Cut bread loaf into 1-inch slices without cutting through the bottom of oaf. Mix remaining ingredients spread on both sides of bread slices. Wrap bread in aluminum foil. Cover and grill bread 5 to 6 inches from medium heat 10 to 15 minutes. Turning once until hot.

This recipe is courtesy of Sue Thelen

Campfire Potatoes

Serves 4 to 6 5 medium potatoes, peeled and thinly sliced 1 medium onion sliced 6 Tablespoons butter 1 1/2 cup Sargento homestyle blend 2 Tablespoons fresh parsley 1 Tablespoon Worcestershire sauce Salt and pepper to taste 1/3 cup chicken broth

Directions Place the potatoes and onions on a large piece of heavy foil dot with butter. Combine with cheese, parsley, Worchestershire sauce, salt and pepper sprinkle over potatoes. Fold foil up around potatoes and broth. Seal the foil edges tightly. Grill covered over medium heat for 35 to 40 minutes or until potatoes are tender.

This recipe is courtesy of Ruth Pfeiffer.

Zucchini Boats

Ingredients

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 mix)

Directions

Cut zucchini in half lengthwise, scoop out seeds.

In a large pan, mix 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.

FRESH FROM THE FARM 2021

Barbecue Chicken Thighs and Drumsticks

9

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.

Summer Vegetable Medley

Ingredients

1/2 cup melted butter 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.

FRESH FROM THE FARM 2021

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4 TIPS FOR

Backyard Barbecue Success

When the weather warms up, the opportunities to enjoy more time outdoors increase. For many people that means firing up the grill to cook dinners in the backyard and also to host friends and family for outdoor gatherings around the patio.

Barbecuing is enjoyed around the world and is especially popular in the United States, where even presidents have touted the virtues of cooking outside. Lyndon B. Johnson, Jimmy Carter and even Ronald Regan hosted barbecues with tasty grilled or smoked food during their terms.

Barbecues are especially popular in spring and summer. Memorial Day often marks the unofficial kickoff to the summer barbecue season. After Memorial Day weekend, the smell of barbecue often can be detected on a nightly basis in suburban neighborhoods. Follow these tips to make backyard barbecues even more successful this year.

Make food safety a priority

A successful barbecue is one in which everyone goes home sated and stuffed with delicious foods. However, ensuring people don’t fall ill also is vital. Keep in mind that the temperature outdoors impacts the rate of spoilage for raw and cooked foods.

Always keep hot foods hot and cold foods cold (place items on ice or in coolers). The Food and Drug Administration, advises moving leftovers indoors promptly and discarding any items that have been sitting outside for longer than two hours at room temperature. Items should be moved indoors or discarded even more quickly in especially hot conditions.

Grilling is one skill, and smoking is another. As the popularity of food smokers has increased, prices have come down.

Novices can visit barbecue competitions and talk to professionals about their tips for smoking foods, or learn more by watching tutorials online. Smoked foods take a lot of time to cook, allowing hosts an opportunity to mingle with guests.

Keep things simple

Serve only a handful of items to cut down on the amount of preparation required. Two main proteins and maybe three side dishes is adequate. Chips or other pre-made snacks can fit the bill.

Condensing options also reduces how much you have to manage. Be sure to have

Make the most of barbecue season by embracing strategies to be successful hosts and hostesses.

STOCK PHOTO Fresh from the Farm

options for those with food allergies or intolerances when planning the menu.

Set up clusters of seating

Grouping sets of chairs at tables around

the yard encourages guests to mingle.

Also, it helps space out people for social distancing and avoids a bottleneck around the food.

(METRO CREATIVE)

FRESH FROM THE FARM 2021

Learn how to smoke

11

The best ways to grill fish

Wood planks Utilized a well-oiled plank of fragrant, food-grade wood on which to cook the fish. The fish will take on the flavor of the wood as well as cook without sticking to the grill.

Grilling lends itself well to many different foods. The smoky, flame-licked flavor of foods prepared on the grill is hard to replicate by other means of cooking.

Many people turn to grilling each night, especially when the weather is warm and pleasant. Fish is one food that can sometimes cause grilling-related anxiety.

The tender, flaky nature of fish makes it seem like a poor fit for the grill, simply because it can fall through the slats. Yet grilling fish is easier than one may think when they utilize these methods of cooking.

Foil packets Grilling fish in foil packets is relatively foolproof. Simply place the fish on a thick piece of aluminum foil and add seasonings and other ingredients, like lemon slices or vegetables. Fold it up into a pocket that is completely sealed so that no juices or steam can escape. Then grill for 10 to 15 minutes, depending on the thickness of the fish. The steam and moisture will keep the fish succulent.

Grill basket Visit a cooking supply retailer and you’re bound to find different grill baskets that house flaky fish to make it easier to cook these on the grill.

The basket keeps the fish from breaking apart while cooking and turning.

Season the grill Much like a chef properly seasons a cast iron grill, the same technique can be applied to grill grates, says Cooks Illustrated. Apply a generous amount of cooking oil to the grates and allow them to heat up. This adds a nonstick element to the grill, and fish fillets will be less likely to adhere to the grates and prove troublesome to get off in one piece.

Removing excess moisture from the fish with a paper towel also can help.

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

FRESH FROM THE FARM 2021

Directions

12

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.

Choose thick cuts Certain fish, or those with a texture similar to meat and poultry, may stand up better to direct grilling. Salmon, tuna and swordfish are just a few options to try, offers the cooking resource Delish.

Fish and other seafood can be tasty and quickly cooked on the grill with the right techniques.

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Fish and other seafood can be tasty and quickly cooked on the grill with the right techniques.

STOCK PHOTO Fresh from the Farm

Grilled Ham Steak

Serves 4 1 pound ham steak 1/2 inch thick 1 Tablespoon Dijon mustard 1 Tablespoon honey 1 Tablespoon apricot preserve

Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling. (do not cut into ham). Mix mustard, honey and preserve.

Heat coals or gas grill. Grill ham uncovered 4 to 6 inches from medium heat 4 minutes. Turn ham, brush mustard mixture. Grill 4 minutes longer. Turn ham and brush with remaining mustard mixture for 2 minutes longer.

This recipe is courtesy of Ruth Pfeiffer

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 soaked-wood 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.

Tangy Onion Flowers

Serves 4 4 medium onions (each 4 to 5 ounces) Vegetable oil 1/4 cup balsamic or cider vinegar 1 Tablespoon chopped fresh or 1 teaspoon dried oregano leaves 1 Tablespoon packed brown sugar 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup seasoned croutons crushed

Heat coals or gas grill. Peel onions, cut 1/2 inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch from root end. Gently pull wedges apart.

Brush four pieces of aluminum foil with vegetable oil. Place 1 onion on each square, loosely shape foil around onion. Sprinkle onion with vinegar, oregano, brown sugar, salt and pepper.

Wrap foil securely around onion.

Cover and grill onions 4 inches from medium heat 50-60 minutes or until very tender. To serve sprinkle onions with croutons.

This recipe is courtesy of Sarah Duesterbeck

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.

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.

FRESH FROM THE FARM 2021

Pork & Apple Kabobs

13

Take your Fourth of July burgers up a notch The year 2020 is one few people will soon forget. Life changed dramatically and perhaps forever in 2020, when the outbreak of the novel coronavirus COVID-19 forced billions of people across the globe to make sacrifices in an effort to prevent the spread of the potentially deadly virus.

The sacrifices made in response to COVID-19 are perhaps most noticeable on holidays, when people accustomed to gathering with family and friends were unable to do so, or only able to do so on limited terms.

With COVID-19 cases on the decline and vaccinations widely available, outdoor activities are encouraged, which means summer celebrations, like the Fourth of July are already being planned. Since most of these parties take place in backyard by the grill, this year marks a perfect opportunity to expand your culinary repertoire.

This recipe for “Best Burger With Blue Cheese Butter” courtesy of Eric Treuille and Birgit Erath’s “Grilling” (DK Publishing) offers a new take on a backyard barbecue staple.

Best Burger With Blue Cheese Butter Serves 4

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Ingredients 1 pound ground chuck steak 2 teaspoons salt 1 teaspoon black pepper 4 1⁄2-inch slices blue cheese butter (see below) 4 sesame hamburger buns, halved

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Directions Combine ground steak with salt and pepper. Divide into 4 equal-sized pieces and gently shape into 4 burgers about 1-inch-thick. Grill burgers and warm buns according to instructions below. Top burgers with butter and serve hot in sesame buns.

Outdoor cooking: Grill over hot coals for 3 minutes per side for rare, 4 minutes per side for medium

Best Burger With Blue Cheese Butter

rare, or 5 minutes per side for well done.

Place buns cut side down on grill until warm and lightly golden, 1 minute.

Indoor cooking: Preheat a ridged castiron grill pan over high heat. Cook for 3 minutes per side for rare, 4 minutes per side for medium rare, or 5 minutes per side for well done. Place buns cut side down on grill pan until warm lightly golden, 1 minute.

Blue-Cheese Butter Makes 15 servings 16 tablespoons unsalted butter, softened 4 ounces (1 cup crumbled) blue cheese 2 teaspoons black pepper Place ingredients in a food processor or blender; pulse until well blended. Wrap in foil. Place in the freezer until hard, about 45 minutes. To serve, roll back foil and cut into 1⁄2-inch slices. When slicing from frozen, warm the knife under hot water

first. After slicing, always tightly rewrap the unused flavored butter roll in the foil before returning to refrigerator or freezer.

Best Burger variations • Herbed Burger: Add 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme, 1 crushed garlic clove and 1 tablespoon finely chopped onion to the ground steak.

• Spicy Burger: Add 1⁄2 teaspoon tabasco, 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard to the ground steak.

Think ahead Shape burgers up to 1 day in advance.

Cover with plastic wrap and refrigerate.

Cooks’ Note: Overhandling the meat when shaping will result in a tough, dry burger.

To guarantee a juicy burger, handle the meat as little as possible.

(METRO CREATIVE)

Business Listing 395193

Pasture raised and organically fed ducks, chicken, goose and turkey meat. As well as eggs. Raw honey.

Natural goats milk, soap and bath products.

395192

We are a small family, better than organic yearround grower of vegetables. Located 4 miles west of Burlington. We took rock hard, worn out fields and soothed them back to life with organic fertility, cover cropping, constant mulches, inter-cropping, underplanting, low tillage, rotation and beneficial insect habitat.

BOB AND COLLEEN O’NEILL N6696 Millard Rd. Elkhorn, WI 53121 262-903-9599 bob@shamrocktool.com

HISTORICAL HORTICULTURAL HALL

We are first generation hobby farm. Open early May with our spring garden vegetables and hanging baskets. We connect our neighbors with fresh, high quality daily picked produce. Gourmet sweet corn, local honey, free range eggs, homemade goods, our famous “salty dog pickles”. Homemade butter, jams, soaps and butter toffee candies.

HORTICULTURAL HALL 330 Broad Street, Lake Geneva, WI 53147 Thursday, 81m-1pm. May 4- October 28th.

Contact Sean Payne 262-745-9341 market@horticulturalhall.com www.horticulturalhall.com

LANGE’S COUNTY MARKET

395190

MICHELLE CANNON W1349 Highway 11 Burlington, WI 53105.

262-206-2360 larryvillegardens@gmail.com larryvillegardens.com

ABIGAIL & MIKE LIPPMANN 2208 Springwood lane Burlington, WI 53105 262-492-4010 abby@serenity-soapworks.com www.serenity-soapworks.com www.oakhollowacres.com

LITTLE MISS SWEET PEA’S

LARRYVILLE GARDENS LLC

395191

RICHARD LANGE 24840 W. Loomis Road, Wind Lake, WI 53185 262-895-2339 Lange’s Country Market is located about 20 min. from either Milwaukee or Burlington off Hwy. 36.

From May thru July, We grow and sell a large variety of annual and perennial flowers, herbs, vegetable plants, hanging baskets & patio planters. Starting late July we harvest our vegetables daily and have them for sale by the pound or bushel. Our roadside stand is open 10am-6pm daily from May through October.

240808

FARMERS’ MARKET (Lake Geneva)

COBBLESTONE FARM

240807

W3456 Little Prairie Road, East Troy, WI 53120 262-689-7013 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 consumer’s specifications. We also raise pastured chickens, all of heritage breed. On the grounds are herb gardens and vegetable gardens as well as small apple orchard and pear trees. At Cobblestone Farms we pride ourselves with the knowledge that “you know what you are eating with Cobblestone beef.

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SERENITY SOAP WORKS & OAK HOLLOW ACRES

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R K O C F E K CH OO TS B EN E C V FA E

COR MAZ N E

Dedicated to growing, harvesting and delivering fresh produce • Sweet Corn • Jams & Jellies • Kettle Corn • Specialty Breads • Cookies • FRESH DONUTS! • Pumpkins & Fall Décor • Caramel Sauce • Hand Dipped Caramel Apples • Maple Mustard

Seasonal Fruits and Vegetables

Our Caramel is Made the Old Fashioned Way in a Copper Kettle.

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MID-JULY – OCTOBER 31 • 9:00 AM - 5:30 PM DAILY

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Corner of F & Hwy. 67

Midway Between Williams Bay & Fontana W5740 North Walworth Road, Walworth, WI • 262-275-3783

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