Notes
Follow our story across the season.
Here on the notes page, we will give insight to our growing methods, the seasonal ups and downs in the field, and the adventures of taking our produce to market.
Our field notes share with you our thoughts as raw data, rough sketches, and conscious reflection. We hope to share the realities of starting a farm and are open to conversation with our community as we share the ‘why’ and ‘how’ we are doing things — so, please comment on our posts, get in touch with us, or point out a discrepancy.
Honey Mustard Green Beans with Pecans 1 ½ lb green beans, trimmed ¼ cup olive oil 2 tsp. honey 1 tsp Dijon mustard salt black pepper ⅓ cup chopped toasted pecans 2 tbsp red wine vinegar Steam the green beans until tender, approximately 6-8 minutes. Whisk together olive oil, honey, … Continue reading
Grilled Eggplant with Parsley and Pine Nuts 1 medium eggplant (approximately 1 lb) 4 tbsp olive oil 2 tbsp red wine vinegar 1 tsp fennel seed salt black pepper 1 tbsp chopped fresh parsley 1 tbsp toasted pine nuts Slice eggplant into ½ inch thick rounds. Toss with 2 tbsp … Continue reading
Ginger and Mint Tomato Salad 1 ½ lb halved or quartered tomatoes (mix of types) 1 tbsp olive oil 1 ½ tsp finely grated fresh ginger ⅓ cup torn fresh mint leaves 1 ½ tsp finely grated lemon zest Salt Pepper Toss halved or quartered tomatoes with oil, fresh ginger, … Continue reading
Spicy Marinated Zucchini 4 small zucchini, very thinly sliced 2 shallots, sliced thinly 2 tbsp olive oil 2 tbsp rice vinegar 2 tsp toasted sesame oil 1 tsp crushed red pepper salt black pepper Toss sliced zucchini and shallots with oil, vinegar, sesame oil, and crushed red pepper. Season with … Continue reading
Fennel Salad with Carrot and Apple 1 small fennel bulb, trimmed and thinly sliced 3 medium carrots, coarsely grated 1 apple (preferably a slightly tart variety), diced 2 tbsp lemon juice 1 tbsp olive oil salt pepper Toss fennel, carrots, and apple with lemon juice and olive oil. Season with … Continue reading
All-Season Quiche Quiche is in regular rotation for meals at our house. Quiches will readily accept a wide variety of vegetables, and the combinations of cheese, herbs, and veggies are endless. What follows is a general recipe. Save time on your next quiche by making multiple crusts and freezing the … Continue reading
Simplicity is the key for a good crumble. I spent many a Sunday afternoons growing up trying perfect the apple crumble (I still haven’t found the perfect combination). I’ve turned a corner in my life now, where I’m looking to enjoy vegetables in more of my meals. This crumble melds … Continue reading
In Wisconsin, one can never appreciate cheese too much! I love discovering new ways smother my favorite food staples in cheese. This simple herbed cheese comes from an Irish recipe for topping stone fruits (peaches!) It works well shmeared on toast or with an assortment of fresh cut veg. Better … Continue reading
There are so many things to adore about Italian cuisine (see: gelato), but the realities of Wisconsin seasons is that life’s not all caprese kebabs and limoncello. Panzanella makes colorful use of day old bread the beauty of roots that grow well through the fall here. Many of the ingredients … Continue reading
Ingredients ½ cup olive oil 3 cloves garlic, peeled and smashed 2 stalks celery, roughly chopped 1 carrot, roughly chopped 1 large yellow onion, roughly chopped 8 cups chicken stock 2½ cups cannellini or Great Northern beans, soaked overnight and drained 1 bouquet garni (1 tsp. whole black peppercorns, 2 … Continue reading
