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.
Lemon Zucchini Cornmeal Cookies We love these cookies because they are not too sweet, and the cornmeal & zucchini give them a great texture! ½ cup (1 stick) unsalted butter at room temperature 1 cup powdered sugar ½ tsp pure vanilla extract 1 teaspoon packed finely grated lemon zest 1 … Continue reading
This recipe is a quick and super satisfying summer meal or in the dark of winter to use up the frozen stocks of tomato sauce and veg from the summer months. The vegetable add-ins are suggested feel free to put in more of the suggested or other favorite taco accompaniments. … Continue reading
Not quite bechamel, this Bon Appetit recipe has a fantastically light cream sauce that doesn’t cover the earthy-tangy-sweet flavor of swiss chard. This would also work for other hardy greens – kale, collards, spinach, tat soi, etc. Ingredients 1/2 C breadcrumbs, fresh 2 T olive oil 1 t lemon zest, … Continue reading
Roasted Carrots and Parsnips with Sage 1 pound parsnips, peeled and cut into thin strips 1 pound carrots, peeled and cut into thin strips 3 tbsp olive oil 3 tbsp small fresh sage leaves Heat oven to 375F. Toss all ingredients together in a large bowl. Spread mixture on a … Continue reading
Sometimes I have deep hunger for fresh greens. And sometimes, I just wanted greens creamed and smothered with cheese! When 4 weeks of kale piles up in your fridge this recipe is a great way to make use of a hefty quantity of greens. I also recommend baking this in … Continue reading
Sweet leeks and a light touch of licorce from fennel with a hit of fresh aromatics from basil! This side pairs well with poultry and fish. Switch out the leek and basil for mint and garlic — and it is a good companion for lamb. 2 T olive oil … Continue reading
Hygge (who-g) – the art of creating intimacy; a sense of comradeship, conviviality and contentment rolled into one. Whether you like it or not, Wisconsin winters are cold, dark, and last longer than most humans appreciate. Winter environments set the stage for hyggeligt (who-g-ly) gatherings. My sense of hyggeligt had … Continue reading
Come Autumn, I cannot stop thinking about cozy roots and stews. There is something very special about those long, dark winter nights with a house full of friends, and a long roasting session of veg. This recipe comes from Penzey’s magazine. They are a great spice distributor based in Wawautosa, … Continue reading
