FRESH from the FARM A guide to the farm-fresh offerings in the Southern Lakes area
A publication of
Southern Lakes Newspapers
2017
Special
GRILLING GUIDE inside
VEGETABLES ARE NATURE’S ORIGINAL NUTRITIONAL POWERHOUSES FILE PHOTO Fresh from the Farm
You’ve probably heard the chatter around how a handful of unusual foods are must-eat nutritional powerhouses – and wondered how you’ll ever get your kids to try kale or chia seeds. But you don’t have to stress over how to incorporate the latest health food fads into your family’s diet in order to get powerful nutrition. The truth is, those headline-grabbers aren’t the only nutritional powerhouses. Most vegetables are packed with vitamins and minerals, so quit worrying about how to pronounce acai or where to find seaweed in the supermarket. Instead, improve your family’s diet and save some money by growing nutrition-packed vegetables right in your own backyard. Keep these tips in mind:
Tomatoes are a gardener’s favorite, plant in ground, raised beds or in containers.
recycle household food waste as compost. Plus, when you choose Bonnie Plants in biodegradable pots, you’re saving millions of pounds of plastic from landfills.
GROWING SQUASH IS EASIER THAN FINDING CHIA SEEDS
GARDENING COULD GET YOUR KIDS EXCITED
Many vegetables are easy to grow in any home environment, whether it’s a large garden plot or pots on your patio. Leafy greens like lettuce, spinach, arugula and kale are full of nutrients and simple to grow, even for beginners. Transplants, like those offered by Bonnie Plants, make it even easier by helping you bypass the work of starting from seed. Plus, you’ll harvest six weeks sooner.
SAVE MONEY AT THE SUPERMARKET
HEALTHY BENEFITS GO FAR BEYOND NUTRITION Growing your own vegetables and herbs means you’ll always have a fresh supply of nutrient-rich food at home. But gardening also delivers healthful exercise, time in the fresh air, and it’s a relaxing and satisfying activity. GARDENS ARE GOOD FOR MOTHER NATURE The more food you grow at home, the fewer natural resources will be needed to grow veggies in far off places and ship them to your local supermarket. Your garden is also a great opportunity to
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When kids participate in gardening, they take ownership of the plants they help grow. And with their hands in the dirt, they’re not on their cellphones or playing video games. Kids who grow veggies are much more likely to eat them, and make gardening an ongoing, healthy habit.
Growing your own food means you’ll spend much less money in the produce aisle. Plus, you can grow a wide variety of vegetables and herbs, even expensive, restaurant-style “foodie” greens you may not have tried otherwise. The plant pros at Bonnie recommend these nutrient powerhouses to jumpstart your garden: Strawberries – Just one cup of berries contains 3 grams of fiber and more than a full day’s recommended allowance of vitamin C. Phenols are potent antioxidants that work to protect the heart, fight cancer, block inflammation, and they give strawberries their red color. Sweet potatoes – Alpha and beta carotene give sweet potatoes their bright
orange color, and your body converts these compounds into vitamin A, which is good for your eyes, bones and immune system. A half-cup of sweet potato provides nearly four times the daily recommended allowance of vitamin A, plus vitamins C, B6, potassium and manganese. Broccoli – This green nutritional giant delivers vitamins C, A and K (associated with bone health), folate and sulforaphane that helps stimulate the body’s detoxifying enzymes. Tomatoes – Tomatoes provide vitamins A, C and B, potassium and lycopene – an important phytonutrient thought to help fight various cancers and lower cholesterol. Spinach – Spinach contains more than a dozen phytonutrients, and twice the dailyrecommended allowance of vitamin K. Kale – Kale contains vitamins A, C and K. A cup of cooked kale gives you more than 1,000 percent of the daily value for vitamin K. It’s also high in manganese, which promotes bone density. Cauliflower – Low in calories and carbohydrates, cauliflower is packed with a long list of nutrients, including phytonutrients. For more information on growing nutritional powerhouse vegetables, visit www.bonnieplants.com. Bonnie Plants is the largest producer and supplier of vegetable and herb plants in North America. You’ll find their plants at Home Depot, Walmart, Lowes and 4,700 (BPT) independent garden retailers.
MASTERING the art of
gardening
UW-Extension program trains master gardeners or those interested in taking their gardening skills to the next level, the by Tracy state has a master gardener program Ouellette which is offered by the UW-Extension EDITOR offices in most counties. Walworth County UW-Extension Horticulture Educator Chrissy Wen said the program varies a bit from county to county, but all fall under the state program requirements. “You have to have 36 hours of training, which in some counties is face to face with an instructor and in some counties it’s online, depending on if there is an educator there to teach,” Wen said. “There’s also a background check, an exam you need to pass, some volunteer expectation and other things like forms to fill out.” Wen said the annual master gardener program in Walworth County is underway at the moment. “I do it a little bit differently here,” she said. “We sort of implemented a flipped classroom with online modules for learning at home, and then in-class time with lab work and a lot of the handson work with horticulture and learning how to become a master gardener.” Wen, who has been with the Extension office for 11 years, said the state requirement to be certified as a master gardener included a minimum of 24 hours of volunteer service a year and 10 hours of continuing education each year. She said the volunteer work was an integral part of the program’s mission. “It’s about connecting with the community,” she said. “They get to make positive changes in the community and help change people’s lives. “It’s about getting kids outside and working with populations that have some physical challenges. They help with improving the social, mental, physical well being of people and it’s very rewarding.” Wen said working with the master gardener volunteers is one of
the things she loves about her job. “When I’m working with the master gardeners the part that brings me the most joy is seeing their passion when they’re telling me about the impact they had on someone, knowing they gave their time to community and their time made a difference,” she said.
MORE ABOUT THE PROGRAM According to the state’s master gardener program website at wimastergardener.org, “Being a master gardener is about
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Fresh from the Farm 2017 A publication of Southern Lakes Newspapers www.MyRacineCounty.com 1102 Ann St., Delavan, WI 53115 • (262) 728-3411 Editor........................................................ Tracy Ouellette 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. (Above) Walworth County master gardeners and volunteers work on the White River County Park display garden. One of the requirements for master gardener certification in the state is at least 24 hours of volunteer work a year. SUBMITTED PHOTO Fresh from the Farm 2017 FRESH FROM THE FARM 3
Michael Fields works to
promote sustainable farming
Area non-profit farm focuses on education and research by Tracy Ouellette EDITOR
he Michael Fields Agricultural Institute in East Troy is a hub of organic farming in the area. The non-profit farms about 7 acres of organic produce each year while offering education in organic and sustainable farming and researching techniques such as using cover crops and corn breeding. The institute, which is organically certified, is open year round with planting beginning while the snow is still on the ground. They farm about 5 acres of fruits and vegetables each year and this year they added two acres of asparagus. “We start everything from seed,” Michael Fields garden manager Christine Welcher said. ‘We have a greenhouse, get going first week in March and start everything from seed. We begin to transplant at end of April or the beginning of May and continue throughout year. We recently started our winter crops.” Welcher said all the work done in the gardens at the institute is done by hand. “We do have tractors to do basic tillage, but all the weeding, harvesting and transplanting is done by hand.” Last year was a good year for the summer crops, but spring of 2016 was a bit rough for the early crops, Welcher said. Crops licke tomatoes, pepper and eggplan do well with the warm temperatures, but cold springs can mean small yields for things like broccoli, cauliflower and cabbage.
Reaching out Community outreach is one of the
ED NADOLSKI Fresh from the Farm
 Christine Welcher, of Michael Fields Agricultural Institute in East Troy, displays a box of multi-colored tomatoes grown by the educational organization.
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institute’s missions and Welcher said they hold events and workshops year round for that purpose.The institutes’s farm-to table dinner sold out quickly last year and this year’s event will probably do the same. ““We ended up adding a second one (last year) and that sold out too,” Welcher said. “It’s a great way for smaller farms to showcase their farm. We’re kicking around the idea of doing something this fall, we have to see how the squash harvest comes in.” Welcher said if people want to see how things work on a farm, one of the best ways is to volunteer for the harvest. “I don’t think people realize just how
much goes into farming,” she said. “It’s hard work, especially years like this with heat. Take green beans, everybody loves green beans, but someone had to pick each and every bean. Until you spend two hours bent over picking beans you don’t know what goes into it. “Look up the guy you buy from the at the farmers market and maybe volunteer for a day; it’s a real eye-opening experience.”
Supporting sustainability While the Michael Fields is certified organic, one of the things it focuses on is teaching sustainable agriculture techniques to local farmers. “Quite honestly, to get organically certified, it’s quite an investment for local farmers,” Welcher said. “In this area, organic doesn’t get you enough of a better price to make it worth while for small farmers. “We work with local farmers to support sustainable farming – to do less chemically based farming, to put practices in place to reduce their footprint on soil. Any farmer will tell you the ground is where it begins, if you don’t take care of your soil you can’t stay in business very long.” Welcher said the institutes winter programing focuses on teaching those skills with classes such as “Soil 101,” “Composting” and “Season Extension with Hoop Housing.” Working toward sustainable farming practices one step at a time was more practical than being certified organic, Welcher said. “It’s not a magic sticker,” she said. “The big thing with organic is that they have to keep records and be inspected. A lot of farmers in the area are very open and allow people to come out and see what’s going on and I think that’s more important than a magic sticker.”
Researching the future of farming Michael Fields is investing in the future of farming with its research programs, which include corn breeding and cover crops. Research Director Jim Stute is in charge of the cover crop project and Research Program Manager Allison Pratt-Szelliga is running the corn-breeding project. “We are breeding to make corn to accept pollen of it’s own kind so any cross pollination from your neighbor’s corn won’t happen,” Pratt-Szelliga said. The corn they plant in spring is pollinated by hand by Pratt-Szelliga and about eight temporary workers. “In the corn family tree there’s a popcorn that we’re using genetics from to get the organic corn to not accept cross pollen from traditional corn,” she said. “We’re using all classical breeding techniques; it’s not genetically engineered.” The seeds are saved seeds from the annual
ED NADOLSKI Fresh from the Farm
 Allison Pratt-Szeliga, research program manager at Michael Fields Agricultural Institute, walks through a greenhouse of tomatoes. All the produce on the institute’s seven-acre site is grown organically.
harvest to plant the following year. Pratt-Szelliga said there is a need for more organic corn farmers in Wisconsin. “Wisconsin is second in the nation for total number of organic farms and first in the nation for organic dairy and beef farms,” she said. “We really need more organic grain growers to meet those needs for those dairy and beef.” She said it could be very profitable for a farm to convert to organic because the going price for a bushel of organic corn is considerably higher than traditional corn. Last fall, organic corn was selling between $7.25 and $9.25 a bushel while conventional corn is trading at $2.92 to $2.98 a bushel.” Cover crop research is also being done at the farm and Michael Fields is encouraging all farmers to take advantage of the benefits that come from it. “Cover crops really add to soil,” PrattSzelliga said. “It protects the soil during bad weather and a lot of growers really find increased yields after using cover crops and include them into their rotations. It’s enough of a difference to be worth the price
of the seeds. We’ve seen a lot of good things happening with cover crops, enough for any farmer to have them in their rotation.” According to the website, Michael Fields’ goal is to reach out to all types of farmers whether they consider themselves conventional, organic or biodynamic. “It’s about working together for the good of the land and the waterways,” PrattSzelliga said. “It’s really a great community; we really tend to help each other out. Whether its providing grain, produce, labor, or learning from each other, we’re really open and we really like to share techniques – what’s working and what’s not working – education is important to us and we want to share. It’s all in the name of good food and good soil.” Michael Fields Agricultural Institute is at W2493 Highway L, East Troy. The garden crew works from about 7 a.m. to 3 p.m. daily and the public is invited to stop out. The office is open from 8 a.m. to 5 p.m. weekdays. They do offer public tours, but it’s best to call ahead to (262) 642-3303. For more information, visit their website at michaelfields.org. 2017 FRESH FROM THE FARM 5
UW-Whitewater garden provides link of sustainability with community by Ryan Spoehr STAFF WRITER
A garden in Whitewater is not only building a sustainable model on the campus of the university, but it is reaching out to other businesses in the hopes of helping to start creating a sustainable business model for agriculture for years to come. The University of Wisconsin-Whitewater garden was started in 2013 with that premise, but also to help students think about sustainability. Now under the guidance of Wes Enterline at the university, the program was started by Tom Karthauser, a football coach a teacher of a service learning class, was the initial driving force behind the creation of the garden. “So, he engaged some of the athletes in the service learning class. Basically, he was trying to find ways connect them into the community and find needs. In this case, it was to come up with healthy, fresh foods grown locally for an affordable price,” Enterline said. “A lot of these students that were in this class came from urban areas where food deserts and scarcities are a little bit more prevalent, so he wanted to at least familiarize them with that,” Enterline said. Karthauser used a model based on the production at the Will Allen farm, which is one of the last agriculturally-zoned land in Milwaukee County. It has several greenhouses and has various agricultural activities. The reason for modeling the university’s program after that is to do composting. Enterline later got involved and now manages the program. The program works with various local businesses, such as Black Sheep and The SweetSpot Cafe. Workers at the SweetSpot collect spent coffee grounds to give to the university garden for composting. “Coffee grounds are great for soil,” said Lacey Reichwald, owner of the cafe. “Between the university and the garden at LINCS elementary (where our grounds also go), we kept over 100 pounds of organic matter out of the landfills in the second half of 2016.” Karthauser applied for, and received a sustainability fund grant to allow for this project to continue. The garden was merged into the sustainability program and the volunteer program was built around it. Currently, there are 17 students in the class that are participating
in the garden. The group is comprised mostly of business students. The class is one credit and meets once a week. “We have been taking things down to the food pantry. They get to learn about vegetable families,” Enterline said. The class also goes over worm bins and maintaining worm bins, greenhouse maintenance, sanitation and types of soil. “We focus on hands-on activity as much as possible,” Enterline said. “Essentially, as far as sustainability goes, to be able to build a stronger local food system cuts down emissions. The modern agriculture has a very big environmental footprint in water and energy use. The whole distribution model that makes up modern agriculture is something we take for granted, but it severs the connection people have with their food. We are trying to bring that back,” Enterline said. “The premise it is going to be a necessary skill going forward. We can’t rely on an unsustainable model of agriculture for long.
See You At The Racine County Fair!
“GO HOG WILD” July 26-30, 2017
Free Parking • Petting Zoo • Tractor Pull • Demolition Derby • Carnival Rides • Kids’ Activities • Delicious Fried Foods • Live Music and Much Much More! RACINE COUNTY FAIR • 19805 DURAND AVE. UNION GROVE, WI 53182 (262) 878-3895 • fairadmin@racinecountyfair.com www.racinecountyfair.com
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RYAN SPOEHR Fresh from the Farm
Planting started recently for the University of Wisconsin-Whitewater garden, which is located on the university campus on Starin Road. The garden program has led to business relationships in the community since its inception in 2013.
Fifty-four percent of counties with the highest rates of food are in rural areas. Rural areas also account for 62 percent of counties with the highest rates of child food insecurity.
FILE PHOTO Fresh from the Farm
Farming program helps neighbors fight hunger
Breaking barriers to win the war against hunger in rural America Although the United States produces much of the world’s food, 48 million people in the country are food insecure, lacking access to enough food to sustain a healthy, active lifestyle. What’s even more surprising is that many of the counties with the highest rates of food insecurity are located in rural communities, the very places growing the bulk of this food. According to Feeding America’s study Map the Meal Gap 2016, rural counties are more likely to have high rates of food insecurity than more densely populated counties. In fact, 54 percent of counties with the highest rates of food are in rural areas. Rural areas also account for 62 percent of counties with the highest rates of child food insecurity. While shocking to many, these numbers don’t surprise Michelle Sause, Assistant Director of Network Relations at Food Bank for the Heartland in Omaha. Her work with the food bank covers more than 78,000 square miles and spans 93 counties. “The majority of our counties are rural communities,” says Sause. “We serve over 530 network partners that include pantries,
meal providers and backpack programs, Kid’s Cafe and summer feeding programs.” Some of the challenges in providing food to food-insecure families are unique in rural locations compared to metropolitan areas. These pantries often have limited resources, supplies and volunteers, which makes it difficult to secure meals for people struggling with hunger. “We have two main challenges transportation and establishing partnerships with donors in our rural communities,” she says. “With a service area that spans over 78,000 square miles, transportation can be a challenge.” Sause adds, “Another challenge is finding and securing relationships with donors. This challenge is partly because our communities really want to take care of their own and when a large agency from a bigger city is coming in, it can feel threatening.” There is a tradition of helping your neighbor in rural communities, including Sause’s. Invest An Acre is a program working hard to uphold that tradition. Invest An Acre is a program of Feeding
America, the nation’s largest domestic hunger-relief organization, designed to engage farmers, agribusiness, and rural communities in the fight against hunger in rural communities across America. Farmers can donate a portion of their crop proceeds at their local grain elevator, by check or online. Donations are doubled by matching partners, and the full amount is distributed directly to eligible local food banks and pantries. This means 200 percent of what a farmer gives goes back to the local food bank of that town, and the people who need it most. Food Bank for the Heartland – just one of many organizations working with Invest An Acre to fight rural hunger – has received more than $50,000 through the program. “At Food Bank for the Heartland, we have found the best support is locally sourced,” says Sause. “Thank you to the generous farmers who have donated through Invest An Acre and who have encouraged fellow farmers to participate too. You are making a difference in the lives of hungry children, families and seniors.” (BPT)
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n CONTINUED FROM PAGE 3 becoming a volunteer with the University of Wisconsin-Extension to help educate the public about gardening and natural resources. It’s not about knowing everything about gardening. It’s about learning to ask the right questions and knowing how to look up information from appropriate resources.” Master gardener volunteers assist their local university extension educators address identified community needs, such as: increasing food security; creating safe greenspaces; beautification projects in downtowns and parks; garden therapy programs; school garden programs; answering gardening questions, using the internet in addition to the phone and face to face; facilitate gardening projects at public community sites; use gardening to teach life skills to the incarcerated; and more. For more information, visit the state’s website or contact a local UW-Extension office. Master gardeners Susan Cardiff (left), Lake Geneva, and Dori Block, Delavan, plant decorative grass in the White River County Park native display garden. SUBMITTED PHOTO Fresh from the Farm
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TRACY OUELLETTE Fresh from the Farm
Leon Davis, owner of LD’s BBQ in East Troy, out by the woodpile he uses to smoke the meats he sells. Davis says backyard barbecuers looking to up their game should consider the amount of time and money they want to put into the hobby before purchasing any equipment. by Tracy Ouellette EDITOR
With the foodie craze invading everything from fast food to fine dining, backyard barbecuing has morphed from the typical burger and brats on the grill to cedar-plank grilled salmon and hickory-smoked ribs. Area barbecue expert Leon Davis, owner of LD’s BBQ in East Troy, said he’s seen interest in backyard smokers skyrocket in the last several years. To the point where he’s held annual barbecuing seminars at his restaurant to answer questions and help those new to the world of smoking set up a system that works for them. “I actually want to do two this year,” he said. “One in May and the other one sometime in September, when things slow down a bit for my catering. Once summer starts, I’ve got a wedding or some sort of event every Saturday.” For Davis, barbecuing pays the bills as well as being a passion, and he said that passion is the key when someone is looking to get into upper-end smoking. “Are you just considering it, or are you driven to it?” he asked. “What’s your level of personal investment here? It will make a big difference in how much you spend.”
Davis said he’s seen so many people jump feet first into smoking, purchasing expensive, high-end equipment and become so disappointed in the outcome of the first few cooking attempts, they drop the hobby entirely and banish the smoker to a never-tobe-seen-again corner of the garage. “It’s because they don’t ease into it,” Davis said. “The first thing everyone wants to do is a brisket. They have a smoker and think ‘finally, I can do a brisket like the pros.’ But they don’t consider that I’ve sliced more than 80 tons of brisket in my career and that experience is why I know what I’m doing.” Davis said barbecuing a brisket is one of the most difficult things to do. It takes skill and patience and a knowledge of how the smoker works and about the cut of meat itself. “It’s why I’m focusing on ribs and chicken in my seminars this year,” he said. “They’re cheap cuts of meat and they’re much easier to use and not be disappointed in the outcome. “Use the KISS method, Keep It Simple Stupid, because spending a lot of money on equipment and meat is the quickest way to not be happy with the outcome and not stick with it,” he continued. Davis also recommended reading up on the subject and talking to other backyard barbecuers who have experience with
smoking before purchasing equipment. He said smokers like the Big Green Egg are something to consider after someone has worked out the kinks on cheaper equipment and is looking to expand and upgrade the experience. “I would love a Big Green Egg, but they’re so expensive,” said the man who’s purchased nearly $100,000 in smokers for his business. “But that’s the difference between what I do here at the restaurant and what I do at home,” he continued. “That’s a lot of sandwiches to sell.” Davis also said to consider using a smoker that has electric or gas backup. “The purists out there will say they only use wood or charcoal, but who has the time nowadays to babysit a brisket all day long?” he asked. “It’s much easier when you don’t have to keep checking it.” And that’s what Davis advises everyone think about before running out to purchase a smoker – How much time do you really have to do this? LD’s BBQ is at 1880 Highway ES in East Troy. It’s open from 11 a.m. to 8 p.m. Wednesday through Sunday. For more information, call (414) 610-7675 or visit www.ldsbbq.com. 2017 FRESH FROM THE FARM 9
Weber grills still in demand as Smokers on the rise by Jason Arndt STAFF WRITER
According to Jeffrey Koenen, a Weber grill can withstand the elements of Wisconsin weather. Koenen, who owns Reineman’s True Value, should know after his Weber continues to sizzle after 15 years. “Weber’s can withstand everything, I keep mine outdoors 24-7, 365 days a year,” Koenen said. “I have only had to replace the grates on mine once.” While his grill has withstood the test of time, there have been advancements, including the newest trend of smoking meat products. “Smokers are getting to be more popular, smokers and grill combinations,” he said. “The whole thing with smoking beef, pigs, everything is getting more popular now.” With smoking becoming more popular, his store sells the most important item - wooden pellets of oak, cherry and
hickory. “Wood is what gives whatever you are smoking the flavor. We do have different styles, whether it is hickory, oak, cherry,” said Koenen, whose store sells 20 pound bags for $20. One floor model, a Char-Broil American Gourmet, features a side box for styles of wood and has 1,390 square inches of cooking space. The side box has a clean out door for ash removal. The American Gourmet model is ideal for the customers looking to start smoking. “The Char-Broil American is a really good one. It is a small one, it is easy to use, and easy to move around,” he said. However, for the customer that still wants to stay the course in gas grilling, the store offers a Genesis EP-310 Weber model. The model features stainless steel cooking grade, a fuel gauge and an add-on feature of
JASON ARNDT Fresh from the Farm
Reineman’s True Value Owner Jeffrey Koenen explains the features of a Char-Broil brand smoker in Burlington. Features include a smoke box with an easy-open door to remove ash and wood debris. Additionally, the model has 1,390 square inches cooking space and porcelain-coated grate.
stainless steel flavorizer bars. Buying a Weber also comes with a lifetime warranty, he said. Koenen said models with a side burner are most popular, giving grillers an opportunity to
boil brats, and later grill them. “You can grill something as well as boil something on the side,” “With brats being a big part of Wisconsin you have multiple uses.”
second
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Barbecue? WHAT’S ON THE
Tyler Sailsbery, owner of Casual Joe’s, said a good guide to knowing when a smoker Is hot enough for those without a thermometer, is to be able to place your hand on it momentarily.
HEATHER RUENZ Fresh from the Farm
Area chef shares his smoking secrets by Heather Ruenz STAFF WRITER
yler Sailsbery knows a thing or two about smoking meat. One of three restaurants he owns in Whitewater – Casual Joe’s – specializes in a variety of smoked meat and special sauces. A few years ago, Sailsbery and a few friends took a 14-day journey, 6,000 miles across portions of the United States in search of the tried and true barbecuing techniques out there. “It was so awesome and the people were very welcoming. Not only did they let us taste things but took us in their kitchens and let us see how they prepared things,” he said. While each place had its own small ways of personalizing the food, Sailsbery
said overall, they were also similar in a lot of ways. “In the south they’ve been barbecuing a long time but it’s just catching on in the north,” he said. “We also like to smoke what you’re eating the day you’re going to eat it so it’s fresh. The goal is to run out of food by the end of the day.” Sailsbery offered several tips on smoking food. The most important thing, he said, is to control the temperature of the smoker, keeping it about 225 degrees. At Casual Joe’s, the main meats smoked and served are chicken, pork and brisket and each is prepared a bit differently. “With the chicken, we brine it
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n CONTINUED FROM PAGE 11 overnight in salt, sugar, lemon juice, onion and water. Those things keep it moist and tender and chicken can dry out easily,” Sailsbery said. “But make sure it’s dried off before putting it in the smoker so it absorbs the smoke better,” he added, explaining that water creates a barrier between the meat and the smoke. Sailsbery recommends using a rub on all meats to be smoked and said basic seasonings can be used. “We use our own rub here but you don’t have to be fancy. A seasoning salt, such as Lowry’s or something is fine. And we love using just salt and pepper on the brisket because it lets the flavor of the meat shine through,” Sailsbery said. One of the many rubs Sailsbery said he loves to use is apple cider vinegar, red pepper flakes and seasoning salt, a common rub used at barbecue joints all over. “We learned that on our trip at both the Skylight Inn and Parker’s Barbecue in South Caroline – our first two stops – but we saw it everywhere. He cautioned while “we love sugar and it greatly enhances flavoring, you have to watch it. Maple syrup, honey and
HEATHER RUENZ Fresh from the Farm
Destine Bauschka, an employee at Casual Joe’s, 319 W. James St. in Whitewater, loads the smoker with chicken breasts.
HEATHER RUENZ Fresh from the Farm
Because many smoked meats take longer to cook, Tyler Sailsbery and his staff get the smoker going early in the morning to prepare for the day.
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those types of things burn easily so if you do want to use it on the meat, put it on at the very end – in the last hour – or after you pull the meat off of the smoker.” Sailsbery said it’s important to know chicken and ribs don’t take nearly as long to cook in a smoker, about 2-2 1/2 hours, as brisket and pork butt, which generally take about 12 hours. He said he also smokes salmon, in the back of the smoker where it will get less heat of about 180- to 200 degrees. Ribs, he said, a barbecue favorite that are great smoked, are a bit tricky because while you want them tender they should stay attached to the bone. “It’s funny because if you’re entering a rib contest, they can’t fall off the bone but essentially, that is exactly what many customers want,” Sailsbery said. For those smoking food a day or more in advance, Sailsbery said once done add barbecue sauce and/or vinegar to it to help it retain its moisture. Smoked meat that is done to be served later the same day, he said, “has to be pulled when it’s warm… don’t leave it in the smoker, keep it whole and put it in a Nesco or something at 200 degrees. Then, once it’s been shredded, it should be kept at 150 degrees.”
To figure out how much meat to buy, Sailsbery said to plan on 2/3 to 1 lb. per person prepared. Chicken and salmon yields about the same amount when cooked, he said, but pork and brisket lose 40 percent so plan on a pound or slightly more per person for those meats. Sailsbery also advised people don’t get too caught up in the type of wood used for smoking meats. “It doesn’t matter, other than not using pine because it burns too fast. But any other type – oak, cherry, hickory, apple, maple and mesquite, all work just fine. That’s another thing we learned on our trip… they get wood that is available and cheap,” he said. And finally, Sailsbery’s final tip is not to clean the smoker itself. “You should brush off the grates but don’t clean the top or the sides. Just leave it as is because it makes the flavor better and if you use any solvents, you’ll taste that in the meat,” he said. Casual Joe’s, 319 W. James St., Whitewater, is open 11 a.m. to 8 p.m., Sunday and Monday, and 11 a.m. to 9 p.m., Tuesday through Friday. For more information call (262) 4584751 or visit www.casualjoes.com.
Grilling time!
Ideas to make those farm-fresh ingredients sizzle!!
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14 2017 FRESH FROM THE FARM
BURLINGTON 417 Milwaukee Ave. reinemanstvburl@truevalue.net
phone: (262) 763-3577 fax: (262) 763-1853 Mon. - Fri. 7 a.m. - 8 p.m. Sat. 7 a.m. - 6 p.m. Sun. 9 a.m. - 3 p.m.
PADDOCK LAKE 24708 75th St., Rt. 50
(262) 843-2422 Mon. - Fri. 8 a.m. - 7 p.m. Sat. 8 a.m. - 5 p.m. Sun. 9 a.m. - 3 p.m. 278554
Barbecued Pot Roast
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
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.
Barbecue Chicken
Serves 8 2 cloves garlic minced 1/4 teaspoon salt 2 broiled fryer chickens (2 1/2 to 3 pounds each quartered) 1/2 cup barbecue sauce
In small bowl, combine garlic and salt. With fingers loosen skin from chicken, rub garlic mixture on meat under skin of each piece. On grill rack place chicken skin side down, directly above medium coals. Grill uncovered 1 hour or until tender and juices run clear, turning and brushing sauce every 10 minutes. This recipe is courtesy of Sue Thelen
This recipe is courtesy of Kathy Bosk
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.
Sal’s Grilled Butterflied Salmon
Serves 5 to 7
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. This recipe courtesy of Sandy Bertini
2017 FRESH FROM THE FARM 15
Campfire Potatoes
BBQ Chicken Pizza
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 worchestershire sauce Salt and pepper to taste 1/3 cup chicken broth
Serves 4 1 prepared pizza crust 2 cups cooked chicken 1/2 to 3/4 cups barbecue sauce 1/2 cup green papper 2 cups mozzarella cheese or blended shredded cheese.
Place the potatoes and onions on a large piece of heavy foil dot with butter. Combine with cheese, parsley, worchestershire, 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
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 Ruth Pfeiffer
From Our Farm to Your Table!
Sweet Corn Lady
Pork, Beef, Lamb, Bison, Chicken, Turkey, Pheasant, Duck, Bacon, Ham, Jerky, Sausage, Brats, Wieners, Fish & Seafood, Specialty Grocery Items, Custom Meat Processing, Slaughtering Service, Fine Wines, Specialty Beers
is coming back
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Stop in for Our Cookouts Fridays & Saturdays
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262.723.2919
Come in and taste the best & freshest produce in town. “Try before you buy!”
www.WilsonFarmMeats.com
FREE BRATS
with $25 Purchase 16 2017 FRESH FROM THE FARM
OFF
Serving Delavan area for 60 years
Any Meat Purchase of $30 or more
Not valid with other offers. With this offer only at Wilson Farm Meats. Expires 10/31/2017. SLN
278806
Not valid with other offers. With this offer only at Wilson Farm Meats. Expires 10/31/2017. SLN
5
$
Co m e O u t a n d Sa m ple the Quali ty !
PEACHES & VINERIPENED TOMATOES
Open: Mon-Fri 8-5; Sat 8-2
1 lb. of
Since 1957
Look for us!
On the Delavan Inlet at Hwy 50 & Inlet Shore Drive, Just West of Reed’s Marine
Elkhorn Stand on the Square
278800
Grilled Ham Steak
Serves 4 1 pound ham steak 1/2 inch thick 1 Tablespoon Dijon mustand 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
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
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.
Pork & 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.
2017 FRESH FROM THE FARM 17
Buffalo Potato Wedges Serves 4 1/3 cup butter or margarine melted 1 teaspoon cider or white vinegar 3 to 4 teaspoons red pepper sauce 1/2 teaspoon salt 4 unpeeled medium potatoes, about 1/2 pounds 1 cup blue cheese dressing
Heat coals or gas grill. Mix butter, vinegar, pepper sauce and salt in shallow dish. Cut each potato lengthwise into 4 wedges. Pat dry with paper towel. Dip potato wedges into butter mixture. Reserve any remaining mixture. Cover and grill potatoes 4 to 6 inches from medium heat 25 to 35 minutes, brush occasionally with butter mixture and turn once or twice until tender. Serve with dressing. This recipe is courtesy of Sarah Duesterbeck
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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18 2017 FRESH FROM THE FARM
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
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
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.
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
Home Grown Farm Fresh Produce
Bi-Color Sweet Corn, Tomatoes, Melons, Green Beans, Peppers, Cucumbers, Squash, Specialty Vegetables & More...
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 10 - OCTOBER 14 For info. (262) 723-7733 elkhornfarmmarket@gmail.com 278803
Flowers, Herb Plants, Hanging Baskets and Vegetable Plants at both locations through July
We have added a second location! In Mukwonago on Hwy NN just 4 miles west of Hwy 83
Open 9-6 Corner of Hwy 120 & Hwy 11 Spring Prairie 4 Miles North of Lake Geneva • 262-206-0177
www.genevalakesproduce.com
278544
WHOLESALE QUANTITIES AVAILABLE! 2017 FRESH FROM THE FARM 19
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.
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.
Your Grilling Headquarters
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17 S. Washington, Elkhorn
(262) 723-3477 • www.lylestv.com 20 2017 FRESH FROM THE FARM
240659
FR E S H •
•
•
•
Pearces celebrate two milestones of family farming
&
Farm
from the
Mary Ann and Robert Pearce have been married for more than 60 years and the farm stand they operate has been in business for a half-century. SUBMITTED PHOTO Fresh from the Farm
What started decades by Janet Deaver-Pack ago as a family farm CORRESPONDENT with a humble roadside produce stand has evolved into a thriving business and destination spot for those seeking locally grown produce and autumn fun. Today the Pearce Farms of rural Walworth stand as a testimonial to hard work and community support and their now-not-so-little farm stand has been around for about 50 years now.
n CONTINUED ON PAGE 22 2017 FRESH FROM THE FARM 21
SUBMITTED PHOTO Fresh from the Farm
J.R. Pearce, son of Bobby and Michelle Pearce, enjoys a perch atop the many pumpkins available at Pearce’s Farm Stand.
n CONTINUED FROM PAGE 21 Gateway Technical College offers associate degrees in Horticulture and in Aboriculture as well as a certificate in Urban Farming. • Horticulture Greenhouse & Marketing • Horticulture Landscaping • Arboriculture/Urban Forestry Technician • Urban Farming
A ‘growing’ business
Please visit gtc.edu/careers for details about these exciting programs of study.
278805
22 2017 FRESH FROM THE FARM
The farm stand had its genesis in an innocent idea suggested as a way for Bob and Mary Ann to deal with the excess sweet corn and peas the family grew. With their parents’ guidance, the Pearce’s children set up a picnic table at the corner of their yard and sold the extra vegetables. Buyers loved the freshness of the produce – and the cute kids selling it – and began stopping regularly at the picnic table to buy. Today, a third generation of Pearce offspring is involved in the family farming dynasty – and growing extraordinary produce for the vegetable stand. The original picnic table used by Bob and Mary Ann’s children to sell vegetables quickly became too small to serve their growing produce business. Bob built a small open stand with a canopy that had sides he could put up to protect the interior when the stand was closed. This structure and the gravel parking lot served the family well for many years. It also became a social gathering place for buyers, who recognized friends there, and made new ones over cucumbers, tomatoes, sweet corn and zucchini. Meanwhile, Bob Pearce continued expanding the acreage he planted, eventually adding soybeans and wheat as cash crops to the original sweet corn, field corn, and peas. The farm stand also grew. The Pearces decided to expand sales to include locally produced jams, jellies, honey, cheese curds, and a few other carefully researched products. They also decided to add Michigan fruits to the list of locally grown produce. A Pearce family member used to drive to Michigan once a week and bring back a truckload of peaches and other fruits. The Pearces now share the trip on an alternating basis with a farm
market in Illinois. The cash crops have been successful, too, particularly the pumpkins the family now grows. They are sold locally and throughout Wisconsin, Michigan, and Minnesota, and trucked as far away as New York and Florida. The Pearces are one of the largest pumpkin producers in the upper Midwest. They have a semi truck with a bright orange cab that bears the slogan “Got pumpkins?” The family grows several varieties of pumpkins, including “porcelain pumpkins,” which are a pale pink with a shiny surface that almost looks like delicately rose-tinted porcelain. The porcelain pumpkins are sold alongside many others in a myriad of styles and sizes. The farm stand features many other staples of autumn décor, including gourds, Indian corn, squash and corn stalks.
Autumn entertainment
The modest farm stand has been expanded to cover a large portion of its original corner home. The small wooden building is now overshadowed by a much larger permanent metal structure with doors that open wide to let the countryfresh air in. As Bob and Mary Ann welcomed the help of their children and grandchildren, they also welcomed ideas for entertainment possibilities that would create more interest around the farm stand. One of those ideas was adding “jumping bales” area, which features a multi-level maze for children made of baled straw complete with a secret fort. Bobby Pearce, grandson and namesake of Bob Pearce, built a “human hamster” wheel two years ago that’s fun for children and adults alike to walk on. There is also a “tube roller” area that features sections of culvert tubing aligned on a track that allows people to roll back and forth. There is also now a picnic pavilion with an entertainment stage, which the Pearces
BRUCE HEARD Fresh from the Farm
Pearce’s Farm Stand is open daily from 9:30 a.m. to 5:30 p.m. from mid July through October. Most of the produce sold is grown on the Pearce Farms.
rent for private parties. It is also available to patrons who want to rest their feet, listen to music or watch the children playing after perusing the wide selection of produce and other items for sale. A dozen fire pits nearby entice people to gather around their warmth and, perhaps, roast marshmallows as dusk comes to the farm.
Mmm, doughnuts
Freshly made food items are now an important part of the current ambiance. Three years ago Bobby Pearce’s wife, Michelle, began making fresh donuts. Sugar and cinnamon-sugar varieties are always available on weekends. The pumpkin and fresh apple cider donuts are autumn flavors that have proven popular with customers. The smell permeates the farm stand as these delectable delights come out of the
fryer. Customers often have to stand in line to get warm donuts. Members of the family also make kettle corn continuously on weekends. The farm stand sells hot apple cider, pumpkin cappuccino and other hot drinks to complement the snacks. Weekends are special at Pearce’s farm stand. Part of the picnic area has a stage where local musical talent is showcased on designated dates. For the truly adventuresome, helicopter rides are available from MidWest Helicopter of Kenosha. And, weather permitting, tethered hot air balloon rides are provided by Lake Geneva Balloon Company. The changing hues of the trees are wonderful seen from above. During October, the Pearces offer the Estate of Terror – a haunted mansion and a haunted hayride for those who like a little adrenaline in their systems.
Local goodness
BRUCE HEARD Fresh from the Farm
Bobby Pearce with one of the business’ trucks. Pearce Farms is one of the largest pumpkin growers in the upper Midwest.
While many people request the farm stand open earlier in the summer, the Pearces don’t rush the local growing season. “We don’t open until we have our own corn,” Bobby Pearce said. That’s usually sometime in July. This timing allows the family to make certain that the produce they sell comes from their own fields. The fruit and the specialty items like cheese curds, jams, and jellies come from local supplies. This is another reason why their customers return again and again for some of the best local produce available. What do the Pearces plan for the future? There is talk of adding a corn maze and a pick-your-own apple orchard. The Haunted Mansion may also expand as its reputation grows. Who knows what
n CONTINUED ON PAGE 24 2017 FRESH FROM THE FARM 23
n CONTINUED FROM PAGE 23
other wonderful things the family will come up with in the future, especially since the younger generation is quickly maturing enough to contribute their ideas. Sixty years is a remarkable personal anniversary for Bob and Mary Ann. Fifty years running the farm stand that started out on a picnic table makes their saga truly unique. And celebrating the harvest at the farm stand with all these amenities makes the season thoroughly memorable. Pearce’s Farm Stand is at the intersections of highways 67 and F at W5740 N. Walworth Road, Walworth. The farm stand is open from 9:30 a.m. to 5:30 p.m. daily. The telephone number is (262) 275-3783 and the website is www.pearcefarms. com. You’ll also find them on Facebook.
SUBMITTED PHOTO Fresh from the Farm
The “Jumping Bales” area of Pearce’s Farm Stand features a maze of straw bales for climbing, jumping and otherwise enjoying the fresh fall air.
Your Full Service Grocery Store
A Cut Above the Rest
Family Owned & Operated Since 1974
• Full Deli Department, Party Trays Available • Fresh Salad and Hot Food Bar • Produce Delivered Fresh Daily • Full Service Meat Department, Will Cut To Order • In-House Bakery, Custom Cakes • Floral Arrangements and Plants for All Occasions • Complete Liquor, Wine & Beer Department
OPEN 7 DAYS A WEEK 6 a.m. to 10 p.m. Farm Fresh e Produc red e v li e D Daily
tly Delavan nien e v 1414 E. Geneva St. Con cated Lo in the Shopko Shopping Center
262-728-2638
Stinebrink’s Liquor Store (Next Door) Largest Liquor Store in the Area
262-740-0541
24 2017 FRESH FROM THE FARM
Lake Geneva 100 East Geneva Square in the Geneva Square Shopping Center
262-248-8798 240468
Creating a community gathering spot Whitewater City Market a place for people to be engaged by Heather Ruenz STAFF WRITER
The idea of starting a city market in Whitewater has been tossed around for years, according to Kristine Zaballos. But from the start, making it a community venue was a top priority. “We had to craft a process that allowed space for unexpected elements and offer a community gathering spot – a place to linger, not just buy your eggs and leave,” Zaballos said. She credits former Whitewater councilmember, Dr. Ken Kidd, with broaching the subject again in 2014. “He asked, ‘Can’t we have a downtown market?’ And we said, ‘Yes.’ That got it started. We’ve worked with the city and council from the start and it’s been vital to have an open, transparent process,” Zaballos said. She, along with Tami Brodnicki, executive director of Downtown Whitewater at the time, Lisa Smith, and Brienne Diebolt-Brown got the ball rolling. Courtney Nelson, the current executive director at Downtown Whitewater, has since stepped in for Brodnicki. “We looked at area markets to make sure we weren’t competing with anyone. We also talked to organizers of the farmer’s market in Whitewater, asking how we could do this and share some of their goals,” Zaballos said. She said vendors at the farmer’s market, held Saturday mornings, said another market was needed in Whitewater and should be held midweek to allow enough time between for picking produce so they settled on Tuesdays. The first Whitewater City Market was held July 21, 2015. Zaballos said they expected eight to 10 vendors. “The first week we had 17 vendors and by week six, we had 45 which put us at capacity for that layout. It has since been reconfigured,” Zaballos said. Heading into its third year, the market averages more than 50 vendors each week and has had more than 100 different
SUBMITTED PHOTO Fresh from the Farm
A regular at the Whitewater City Market, Terry, checks out some fresh produce. The market is fully accessible for people using wheelchairs or walkers.
vendors at the market at least once. Zaballos said no vendor fees were charged the first year; last year, the fees were $110 annually or $10 weekly. Treating vendors “right” has not gone unnoticed, she said, and most vendors from last year returned this year. “We have vendors that are part of our planning team. We support the vendors by giving them water to drink, offering bathroom breaks and so on. They feel like part of our market family, they’ve told us that, and that makes them give us a break, so to speak, on the off weeks,” Zaballos said. The market also offers up to three, free incubator stalls weekly for potential vendors. “We’ve had a variety of new vendors try it, including UW-Whitewater students. It’s a good way for people to see how they do and either build on it or try something new altogether,” she said. About 60 percent of the vendors are from the Whitewater area, Zaballos said.
A plate to linger
From the start, Zaballos said, “keeping people engaged has been key. One of our vendors, Flying Cow Pizza, said it best at last year’s end-of-season meeting when he
said, ‘It looks like a farmer’s market but is a community event.’” That’s no coincidence, according to Zaballos. “It’s more than just setting up a market. A lot of energy goes into managing vendors – placement, not having competitors close to each other, plus the layout has to have a rhythm – an order and a flow. Also, offering a variety of activities and countless volunteers week-in and week-out,” Zaballos said. To ensure the market would be a gathering place, Zaballos said, meant finding the right furniture. “We have Adirondack chairs that we bought kits for, and volunteers assembled them and painted them bright colors. There are colorful tables for people to sit at and Deb (Blackwell) from Studio 84 painted a checkerboard on a coffee table,” she said. “You can put out plastic chairs but it won’t generate the same response.” The market has featured food and drink vendors that offer a wide variety of items including: freshly made-to-order pizza, corn on the cob, kettle corn, bread, cookies, smoothies and lemonade. Salem Brewing Company, a local craft beer pub, now serves craft beer within
n CONTINUED ON PAGE 26 2017 FRESH FROM THE FARM 25
n CONTINUED FROM PAGE 25 a fenced area on the market’s courtyard, when they have adequate stock.
A way to give back
One of the most meaningful aspects of the market, Zaballos said, is the impact it’s had on the Whitewater Community Pantry. “The UW-W Campus Garden was already growing food and donating it to the food pantry so we teamed up with them,” she said. “UW-Whitewater students come to the market each week and walk around asking vendors if they have anything to donate. There’s no pressure – it’s only if they want to,” Zaballos said. Those donations have included fresh produce, bread, cookies, soap, gloves and more. “We also have a drop-off for food pantry donations at the market. Those get delivered along with what the vendors give,” she said. “Several years ago I started a fresh food donation at Sentry. It allowed people to buy produce and drop it in the donation bin at the grocery store,” Zaballos said. “Since Sentry closed, this is a way to carry that on and donate healthy options to the pantry. The results have been amazing,” she said. The Whitewater City Market will open for its third season in May. It is held from 3:30 to 7:30 p.m., Tuesdays at Cravath Lakefront Park, 407 S. Wisconsin St. For more information visit Whitewater City Market on Facebook, downtownwhitewater.com or call (262) 4732200.
SUBMITTED PHOTO Fresh from the Farm
Kids decorate a pole in May at the Whitewater City Market with volunteer Brienne Diebolt-Brown. The market, held Tuesdays from 3:30 to 7:30 p.m., May through October.
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
$11.00 Per Person
(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
26 2017 FRESH FROM THE FARM
240657
Millennial grower Nathan Miller helps manage his family’s 13,000-acre farm in Washington Court House, Ohio.
Do you know how old your farmer is? FILE PHOTO Fresh from the Farm
Smartphone? Check. GPS? Check. Seed, fertilizer and tractor? Check. Welcome to the world of modern agriculture, where high-tech is the rule and savvy millennials are in demand as U.S. agriculture embraces the many challenges of feeding a growing world. From planters guided by GPS to corn and soybeans with built-in resistance to insects, today’s agriculture is a far cry from Old McDonald’s farm or the pitch-forkwielding couple of American Gothic. Many of the technological advances in modern agriculture rival the smartest smartphones and the most intuitive interfaces. Imagine drones that scout for pests, farm machinery that decides where fertilizer is needed or harvest equipment that steers itself. Then there are plants that “sense” when weeds get too close, “turn a switch” when they need to conserve water, and produce their own “pheromones” to ward off insects and diseases. It’s the kind of high-tech stuff that’s the perfect match for millennials, often defined as people born between 1982 and 2004.
GETTING TO KNOW THEM
Currently, more than half of our nation’s farmers are at least 55 years old. However, as these farmers retire over the next few years, millennials - America’s largest demographic and arguably our most tech savvy - will likely be taking their place.
Many companies that hope to supply this new generation of farmers with goods and services are getting ready for the transition. Syngenta has already launched a training initiative designed to help its employees build trust, improve service and strengthen partnerships with younger customers and coworkers. The training gives participants a better understanding of who millennials are and what’s important to them. “Millennials are one of the most talked about but least understood generations,” says Gil Strader, head of field force excellence and training at Syngenta. “We’re finding fascinating insights that can help bridge this generation knowledge gap.” Research reveals that younger growers in the agricultural industry are:
DECISIVE
Due to increasing farming complexity, millennials are making significant decisions at younger ages than their predecessors decisions worth hundreds of thousands of dollars. In fact, two-thirds are the primary decision makers for their operations, from seeds to marketing.
INQUISITIVE
To no one’s surprise, millennials use the Internet to gather information from diverse sources. Young farmers are hungry for information - information to help them make smart business decisions. It’s not enough to simply know how to do something: They want to know why.
PURPOSE-DRIVEN HIGH-TECH AND HIGH-TOUCH Millennials view farming as a business Young growers take more innovative risks than their older counterparts, but personal relationships are just as important to them as the latest technology. Many prefer phone calls and in-person meetings over the digital dialogue so dominant today.
EDUCATED
While only 33 percent of American 35to 44-year-olds have a bachelor’s degree, 57 percent of young growers do. Eleven percent of them even have a master’s degree or higher. It’s the highest level of education among U.S. farmers to date.
and a lifestyle. They are very serious about what they’re trying to accomplish on the job, but they also want to have a high quality of life outside work. These findings debunk the myth that the millennial generation is self-absorbed, indecisive and addicted to social media. As a group, young farmers are serious decision makers who crave connection, communication and a sense of purpose. To learn more about millennials and other agricultural trends, go to www. syngentathrive.com. (BPT)
2017 FRESH FROM THE FARM 27
For Americans looking to live more sustainably and embrace the backyard-to-table movement at home, backyard poultry is the next big thing in food.
FILE PHOTO Fresh from the Farm
THINKING ABOUT RAISING
backyard chickens?
Egging on the farmto-table movement at home 28 2017 FRESH FROM THE FARM
As more Americans choose restaurants that take pride in buying from local farms and cooking in season, many families have brought these farm-to-table values home with them. That may feel like the latest trend to emerge from the culinary world, but its roots run deep on family farms; the benefits of growing your own food and living “backyard-to-table” have been practiced there for generations. A backyard-to-table lifestyle has countless benefits: saving money at the grocery store, living more sustainably, knowing exactly where your healthy foods come from and spending quality time with your family - to name a few. And, for families seeking to grow more of their own food, it’s important to know the appeal raising backyard chickens plays in
living this movement year-round. “Many people begin exploring the backyard-to-table trend by raising their own vegetables, fruits and herbs, but you don’t have to stop there,” says Lisa Steele, top-selling author of “Fresh Eggs Daily” and “Duck Eggs Daily,” and creator of the popular backyard chickening website FreshEggsDaily.com. “Raising your own flock of backyard chickens provides a reliable source of wholesome eggs, and chicken droppings provide excellent fertilizer for the garden,” Steele says. “From the coop to the garden to the kitchen, it’s a fun and rewarding way for families to spend time together, and raising poultry teaches about a sustainable lifestyle.” Spring is the perfect time to start a
Raising chickens in your backyard requires some preparations and careful monitoring, but it’s well worth the effort for the fresh eggs and fun.
FILE PHOTO Fresh from the Farm
backyard flock, Steele says. Tractor Supply Company, the nation’s largest rural lifestyle retailer, celebrates the arrival of spring with its popular Chick Days event in its stores throughout the country. You can visit nearly any Tractor Supply location, see and select live chicks to begin your flock, and get all the equipment, feed and advice you need to successfully cultivate the baby chicks into an egg-laying flock. The chicken experts from Tractor Supply offer some tips to get you started:
Keep them clean and warm
Before buying chicks, prepare
Pay attention to how the chicks behave. If they crowd into the corners of the brooding area, away from the lamp, they may be feeling too warm. If they chirp a lot and huddle under the lamp in a pile, they may be feeling cold. At 6 weeks old, chicks should be ready to move in to their chicken coop. You can purchase a wide selection of chicken coops and hutches from Tractor Supply and TractorSupply.com, or find detailed instructions for building coops on the Tractor Supply online Know How Central.
They’re babies and will need special care, including a “brooder guard” to help keep them warm. This can be as simple as a cardboard box or circular cardboard fence. Add a heat source, such as a 250watt infrared bulb placed 18 inches above the ground. Disinfect the area with chlorine or ammonia and spread a few inches of wood shavings on the ground. The day before bringing chicks home, turn on the lamp to ensure the litter is thoroughly warm.
Poultry require clean, fresh water at every age. A 1-gallon chick waterer refreshed regularly will provide plenty of hydration for a small flock. Keep the lamp on 24 hours a day during the first week the chicks are in their new home, and then gradually reduce the amount of light to 12 to 13 hours per day.
Watch them
Proper feeding
Chicks require different kinds of feed than adult birds. Until they’re about 8 weeks old, chicks should eat a special chick “starter feed” with more of the protein that young birds need (available at all Tractor Supply stores). Feed them following the bag directions, but only buy a month’s supply at a time to ensure the minerals and vitamins stay fresh. Between eight and 18 weeks, your flock should be eating “grower feed.” A grower formulation helps a young hen develop into a reliable egg layer. At 18 weeks, your flock can transition to adult feed. To encourage egg production, a feed with 16 to 20 percent protein is recommended. “Layer feed” contains calcium so eggshells stay hard. In about 24 weeks, your flock will be established, and your family can begin enjoying fresh, wholesome eggs every day. As well, home gardeners will enjoy the natural pest control and outstanding fertilizer chickens naturally provide. (BPT)
2017 FRESH FROM THE FARM 29
Business Listings Anisoptera Acres
Cobblestone Farm
DAN AND CATHERINE KLEIBER N9387 RIVERVIEW DR., WATERLOO, WI 53594 920-478-9696
HEATHER BAILEY W3456 LITTLE PRAIRIE ROAD, EAST TROY, WI 53120
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. 240791
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. 278808 .
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. 240797 .
Bristol Farmer’s Market AT AQUATERRA FARMS ON HWY. 50 21010 75TH. ST., BRISTOL, WI 53104 Open starting Friday, July 7 through Labor Day weekend, 2-6 p.m.
bristolfarmersmarket@yahoo.com Bristol Farmer’s Market is looking for vendors for the 2017 Summer Farmer’s Market Season! So if you are a farmer, an artist, a crafter, a creator, a direct seller and you have something to offer our local community and beyond, join us! Farm fresh vegetables, pork products, fresh fish and many other local products. Contact us today for more info. 278812
30 2017 FRESH FROM THE FARM
(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. 278811
Copper Kettle Farm 262-538-1189
copperkfarm@gmail.com www.copperkfarm.com Copper Kettle Farm specializes in high quality fresh garlic and garlic powder. Grown using sustainable farm methods (without chemicals). Direct farm sales or through our internet store, we will accommodate a single bulb or 25 lbs. or more of seed quality stock. Our season will open on August 18th this year. Give us a call for an appointment or visit our website for updates on our crop. You will taste the difference. 278797
Delavan Fresh Market TOWER PARK, DELAVAN, WI 53115 Thursdays 3:00 pm - 6:00 pm • July-September Contact: Delavan Chamber 262-728-5095
info@delavanwi.org Delavan’s Fresh Market is back for its eighth year in historic downtown Delavan’s Tower Park. It has fresh produce, local food vendors and artisan craftsman conveniently located on Hwy 11 with wonderful flavors for the weekend menu. Thursday afternoons from 3 to 6 p.m. July through September. For more information or if you wish to be a vendor please contact the Delavan-Delavan Lake Area Chamber of Commerce at 262-728-5095 or info@delavanwi.org 278807
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 278810
Business Listings 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. 278809
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
240806
Hafs Road Orchard DEB POLANSKY
W3632 HAFS ROAD, GENOA CITY, WI 53128 (262) 279-3638
hafsroadorchard@gmail.com 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. 240807
Historic Horticultural Hall Farmers’ Market (Lake Geneva) HORTICULTURAL HALL 330 BROAD STREET, LAKE GENEVA, WI 53147 Thursdays, 8:00 am - 1:00 pm May 4 - October 26 CONTACT: SEAN PAYNE 262-745-9341
market@horticulturalhall.com www.horticulturalhall.com 240808
Lake Geneva Country Meats 3 MILES EAST OF LAKE GENEVA ON HWY. 50 262-248-3339
lgmeats.com Fresh meat, farm-grown produce, Wisconsin cheese and so much more! 278541
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. 240821
2017 FRESH FROM THE FARM 31
K OR C F E E S CHSIT NT EBEVE W
Dedicated to growing, harvesting and delivering fresh produce • Sweet Corn • Kettle Corn • Specialty Breads & Cookies • Pumpkins & Fall Décor
WEEKENDS ONLY
FAMILY FUN! • TUBE ROLLERS • JUMPING BALES & MORE!
• Fresh Donuts • Concession Stand • Hay Rides
Corn Maze
MID-JULY – OCTOBER 31 • 9:30 AM - 5:30 PM DAILY
Corner of F & Hwy. 67 midway between Williams Bay & Fontana
W W W . P E A R C E F A R M S . C O M 32 2017 FRESH FROM THE FARM
278472
5740 North Walworth Road, Walworth, WI • 262-275-3783