Fresh from the Farm 2019

A publication of

Southern Lakes Newspapers

2019

Special

GRILLING GUIDE inside

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

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 6:00 a.m. to 10:00 p.m.

CONVENIENTLY LOCATED

DELAVAN

1414 e. Geneva street

in the Shopko Shopping Center

262-728-2638

stinebrink’s Liquor store (Next Door)

Farm Fresh e Produced r Delive y l Dai

Largest Liquor store in the area

262-740-0541

LAkE GENEVA

100 east Geneva square

in the Geneva Square Shopping Center

262-248-8798 343383

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2019 FRESH FROM THE FARM

THE VARIOUS BENEFITS OF The farm-to-table movement is not new, but it has gained momentum as consumers become increasingly enamored with the flavor and environmental impact of locally sourced foods. The National Restaurant Association found that farm-to-table food was one of its top 10 trends for 2015.

Furthermore, the group says that one in five consumers are willing to pay more for local food, and 41 percent admit that locally sourced ingredients influence their decisions when choosing where to dine.

The following are some of the key benefits of farm-to-table.

PEAK FRESHNESS

Local produce ripens on the plant and can be harvested at the last possible minute before it turns up on a plate. This helps ensure that it contains the highest amount of nutrients and flavor, according to the Harvard T.H. Chan School of Public Health.

farm -to-table

Food that has to travel further is often picked well before it is ready, ripening on the way to stores or other vendors.

IT’S GREEN

Food that needn’t travel far before reaching diners’ plates saves roughly 500 gallons of diesel fuel to haul produce a distance of 1,500 miles. This conserves fossil fuels and prevents harmful emissions from entering the atmosphere.

SUPPORTS FARMS

Supporting farm-to-table restaurants and other eateries keeps business local in two different ways. It not only benefits local restaurants, but it also directly supports neighboring farms, fisheries and other suppliers.

BETTER FOOD

Farm-to-table eating provides a wide variety of in-season foods. This can translate into

tastier foods because they are grown and harvested during their optimal growing season.

REDUCES FACTORY FARMING

According to O.info, the informational resource powered

by Overstock.com, farm-to-table

and local farming can reduce reliance on large, profit-driven corporations that may focus on maximum production over animal health and welfare. Local farms may be more inclined to treat their animals well and institute sustainable practices.

(METRO CREATIVE)

Fresh from the Farm 2019 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.

Above: Farm-to-table is a popular movement that people are embracing for various reasons.

STOCK PHOTO Fresh from the Farm 2019 FRESH FROM THE FARM

3

VANESSA LENZ Fresh from the Farm

The East Troy Farmers Market will return this summer on the first and third Fridays of the month, giving locals the chance to stock up on fall produce, specialty items, meats, honey, cheese, flowers and crafts.

THE BENEFITS OF SHOPPING

farmers markets

Farmers markets have grown in popularity in recent years. Nowadays, consumers interested in farmers markets can likely find one near their homes whether those homes are in rural communities, the suburbs or bustling cities.

People who have never before shopped farmers markets may be curious as to why many people find them so appealing. The following are a handful of benefits of shopping farmers markets that might turn market novices into full-fledged devotees.

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2019 FRESH FROM THE FARM

FRESHNESS

Many people visit farmers markets because the fruits and vegetables sold at such markets seem to taste more fresh than those sold at chain grocery stores. People are not mistaken, as the produce available at farmers markets often comes from local farms, meaning there’s no long-distance shipping necessary. Locally sourced foods need not be frozen en route to the market, meaning foods purchased there tend to taste especially fresh.

LOCAL FARMERS MARKETS The following is a listing of area farmers markets with locations, dates and times.

Burlington

The Burlington Farmers Market is at Wehmhoff Square on the corner of Washington and Pine streets on Thursdays through October from 3 to 7 p.m.

The market offers a large selection of produce and locally sources items and the opportunity to interact with See LOCAL MARKETS, Page 5

• Local Markets (Continued from page 4)

the producers. The weekly event also features live music.

For more information, visit www.burlington wifarmersmarket.com.

East Troy

The East Troy Area Chamber of Commerce’s Farmers Market runs the first and third Fridays of the month, from the end of May until the first Friday in October. The market is open from 2 to 6 p.m. in East Troy Village Square Park.

Whitewater

The Whitewater Farmers Market is open every Saturday from 8 a.m. to noon through November in the Winchester True Value Parking Lot, 1415 W. Main St. The market includes a variety of fresh, locally grown fruits and vegetables, baked goods, honey and preserves, flowers, shrubs, birdhouses and jewelry.

The Whitewater City Market is every Tuesday through October from 4 to 7 p.m. at Cravath Lakefront Park.

Lake Geneva HEATHER RUENZ Fresh from the Farm

Alicia Taylor, of Soap by Mom, helps DuAnn Webb and Emma Peterson, both of Sharon, check out the soaps she has for sale at the Sharon Farmers Market.

IN-SEASON FOODS Some grocery stores may sell fruits and vegetables even when those foods are out of season.

Farmers markets only sell inseason fruits and vegetables. To grow fruits and vegetables out-ofseason, farmers may need to rely on chemicals or other unnatural methods. No such means are necessary when farmers stick to growing foods in-season.

ENVIRONMENTAL BENEFITS According to the Center for Urban Education about Sustainable Agriculture, food in the United States travels an average of 1,500 miles to get to consumers’ plates. Such journeys burn natural resources, pollute the air and produce sizable amounts of trash that ultimately ends up in landfills and/or the world’s oceans. Because food sold at farmers markets is locally sourced, considerably fewer

The Lake Geneva Farmers Market is 8 a.m. to 1 p.m. every Thursday through October at Horticultural Hall, 330 Broad St.

Union Grove

natural resources are necessary to transport the food from farm to table, and the relatively short distances the food travels translates to less air pollution.

The Union Grove Farmers Market opens in June and continues every Tuesday through October. From June through August, the market runs from 3 to 7 p.m. In September and October, the market is from 3 to 7 p.m.

It is at Village Square Park at Highway 45 at Main St. and 10th Avenue.

BIODIVERSITY

Kenosha

Many farmers market shoppers find unique foods not readily available at their local grocery stores. This is not only a great way to discover new and delicious foods, but also a way to promote biodiversity.

HORMONE-FREE ANIMAL PRODUCTS Farmers markets do not exclusively sell fruits and vegetables. Many farmers markets also are great places to find meats, cheeses and eggs. Animal products sold at farmers markets are typically antibiotic- and hormone-free, which is both more humane to the animals and healthier than animal products produced with hormones or antibiotics.

The Kenosha HarborMarket is from 9 a.m. to 2 p.m. every Saturday, until Oct. 13.

European-style mixed market with more than 150 vendors.

The market has fresh organic vegetables, meats, cheeses, eggs and flowers, artisan bakery goods and handcrafted soaps, candles and all media of art and craft.

Additionally, live entertainment can be found in three locations along with chef demonstrations, educational booths and more.

Mukwonago

The Mukwonago Farmers Market is at Field Park at the corner of Highway 83 and NN every Wednesday from 2 to 6 p.m. starting May 16, and it runs through Oct. 10.

Sharon

The Sharon Farmers Market is the first and third Friday of each month until Oct. 5, from 4 to 7 p.m.

(METRO CREATIVE)

2019 FRESH FROM THE FARM

5

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www.lestersbisonfarm.com 6

2019 FRESH FROM THE FARM

343679

SUBMITTED PHOTO Fresh from the Farm

State Rep. Don Vruwink, D-Milton, middle, chats with Denise and John Poeppel on their farm near Fort Atkinson in July 2018.

to save family farms Aiming Groups form coalitions attempting to turn industry around

By Todd Mishler

family farm.”

Endvick and her husband bought the farm and are trying to make a go of it raising beef cattle, so she understands the risks and the daunting statistics.

COPY EDITOR

“Since 2013, net farm income for U.S. farmers has declined 50 percent,” Danielle Endvick said. “Family farms cannot continue down this path. The loss of family farms has ripple effects in our rural communities and the vitality and security of our U.S. food supply.”

Endvick knows of what she speaks, having milked 32 cows day and night on her family’s farm in Chippewa County before getting a communications degree and animal science minor at the University of Wisconsin-River Falls.

She became communications director for the grassroots organization Wisconsin Farmers Union in 2014 after spending seven years traveling the state as regional editor for The Country Today.

“In that capacity, I was able to see

Going for broke?

Brad Pfaff

Danielle Endvick

firsthand a lot of the really incredible things happening in our agricultural landscapes, but I also witnessed a lot of the struggles farmers were facing. In 2011, my father sold our dairy herd due to financial struggles, and it closed a chapter on our

In its latest edition of The Wisconsin Taxpayer, the Wisconsin Policy Forum highlights a report called “Going for Broke in America’s Dairyland?” in which it examines the connection between low milk prices and the increase in Chapter 12 bankruptcies filed by small farms of all types.

Milk prices have declined 13.1 percent since 2008 and have plummeted 33 percent since their recent high in 2014, according to the report. Meanwhile, Chapter 12

See FAMILY FARMS, Page 8 2019 FRESH FROM THE FARM

7

• Family farms

(Continued from page 7)

bankruptcies more than doubled from 22 in 2014 to 50 in 2017, the latest figures available.

the 1800s.

The former Wisconsin Farm Service Agency director also addressed the precarious situation many state farmers Being squeezed out find themselves in.

In addition to prices, Endvick said “Without question, this is a that consolidation in agriculture and challenging time for Wisconsin debt loads are major reasons why so agriculture, and our farmers are many in the industry are struggling. facing tremendous financial and “Farm prices for most commodities emotional stress,” he said. “Sadly, have been in the trough for an extended Wisconsin farmers have faced length of time,” she said. “Through multiple years of market prices the past few decades, farmers have below their cost of production. Up to gotten used to swings in prices, but two dairy farms per day are exiting in recent years these cycles of poor the industry, and farm bankruptcies prices seem to be more extended and continue.” volatile. Dairy farmers are scarcely Pfaff said that even though the able to cover their cost of production at marketplace sets the prices that farmers current dairy prices. receive for their products, the DATCP “Beef farmers are shipping cattle continues to work with all stakeholders to market and sometimes not even in hopes of finding solutions. receiving a check back,” Endvick Dairy Task Force 2.0 added. “I shipped some cattle last fall and received a mere fraction of what Another huge effort has been the they were worth. Grain farmers were work of the statewide Dairy Task Force especially hard hit last fall by President 2.0, whose 31 members released a list Trump’s trade tariff war and have kept of more than 50 recommendations at grain in their bins, hoping prices will its meeting March 15 in Sheboygan, go up.” which it will be paring to 10 priorities She said that consolidation in for legislative consideration. sectors such as the meat, agrochemical According to a news release, the and seed industries have hurt. Endvick group considered how farmers could also said farmers have been negatively ensure they are as competitive as affected because the enforcement of possible in the marketplace. federal anti-trust laws has slackened Overall, it recommended that milk in recent years, resulting in few producers and buyers have a current meaningful investigations into mergers contract/member agreement with the and acquisitions of large-scale organization marketing the farm’s milk agricultural producers, suppliers and and recommended requiring official processors. animal identification to help prevent or “Farmers are facing the increasing respond to animal disease threats. effects of the lack of competition Rep. Don Vruwink, a Democrat in numerous markets,” she said. from Milton who represents the 43rd “The markets for seed, dairy, District in the state Assembly, was one livestock processing, grain, fertilizer of four legislators asked to participate and transportation are becoming as nonvoting participants in the increasingly consolidated, to the process. He attended 10 committee and detriment of farmers.” subcommittee sessions and said his All of these factors have combined participation was enlightening to say to burden families with historically the least. high debt loads.

“This all is very complicated, but “This issue is making it very I found it fascinating, especially how difficult for farm families to transition the dynamics (of the industry) have the farm to the next generation and is changed so much,” said Vruwink, who jeopardizing the future of our farming won his second term last November. heritage in Wisconsin,” Endvick said. Vruwink, of Milton, said that a key part of the equation is that farmers and Building a coalition producers are too good at what they do.

Gov. Tony Evers named Brad “The problem right now is that we Pfaff secretary of the Department of have too much milk … the number Agriculture, Trade and Consumer of cows is going down but cows are Protection in December. Pfaff was producing much more milk because raised on a dairy farm in La Crosse they’re fed better and we have better County, a lifestyle that his family controls,” he said. started upon coming to this country in Vruwink, who grew up on a

8

2019 FRESH FROM THE FARM

farm in central Wisconsin, said that consolidation also presents a major issue.

“We want to keep small, medium and large (farms), but when a place like Walmart owns its own processing plants and buys up supplies within a 200-mile radius, it controls the price,” Vruwink said. “They don’t want the middle man, and that’s hurting the industry and it’s squeezing out the smaller operations.”

Vruwink said several things he heard during task force discussions surprised him.

“We have to do a much better job of marketing,” he said. “I learned that we only sell 5 percent of our cheese as exports. We do OK with specialty cheeses, but we have over 200 cheesemakers in Wisconsin and don’t do enough promoting them overseas.

“We have a lot of students from Asia at UW-Madison,” he added.

“We should create a dairy board and get a bunch of these students together every six months and have them taste testing things to see what they like and what makes sense for us to sell over there. We need to establish a supply chain.”

He also said that seven research positions in the UW’s agriculture department have not been replaced.

“I’m concerned that we’re not investing in people and facilities that make us the dairy state and what keeps us on top.”

Optimism remains

So, the fight continues in hopes of rallying an industry that remains vital to the state’s economy and culture.

Endvick and Pfaff said not everything is gloom and doom, but that many serious roadblocks remain.

“The outlook is bleak among dairy farmers,” Endvick said. “Many are hanging on by a thread. Many are suffering from mental health issues as the stress load piles up. Many are questioning if they will be the last person to farm the land that has been in their family for generations, and they worry what will happen to the land.

“But beyond the farmer, we as Wisconsinites should be deeply concerned about that, too,” she added.

“What happens to our land when our farming heritage is gone? To the natural resources and wildlife? But amid all of the worry, I also see sparks of hope. Farmers are rallying around the possibility of change.”

Grilling time!

Ideas to make those farm-fresh ingredients sizzle!

2019 FRESH FROM THE FARM

9

Just about anything can be cooked over an open flame. No matter the type of grilling they’re using, cooks who prepare meals over an open flame can’t help but notice the distinctive flavor that’s unique to grilled foods.

Trying something new this grilling season can open cooks’ eyes to a host of flavors they might not instantly associate with grilling. The following recipe for “Ginger Soy Chicken Breasts” from Eric Treuille and Birgit Erath’s “Grilling” (DK Publishing) is one such meal that can open cooks’ eyes to the many wonderful foods that can be cooked over an open flame.

Explore new flavors over an open flame

Ginger Soy Chicken Breasts Serves 4

Ingredients 2 tablespoons grated fresh ginger 3 garlic cloves, crushed 2 tablespoons dark brown sugar 2 teaspoons sesame seeds 2 teaspoons toasted sesame oil 1 tablespoon medium dry sherry 1⁄2 cup soy sauce 4 boneless chicken breast halves, slashed (see below) Salt Black pepper 1 recipe Cilantro Coconut Sauce (see below), optional Directions Combine ginger, garlic, sugar, sesame seeds, sesame oil, sherry, and soy sauce. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, turning once. Grill according to instructions below.

Sprinkle with salt and pepper. Serve hot with Cilantro Coconut Sauce (optional).

To slash chicken breasts: With a sharp knife, cut 3 parallel slashes through skin, about 1⁄4-inch deep.

Outdoor grill: Grill skin-side down on medium-hot coals until crisp, about 7 minutes. Turn and continue grilling until chicken is opaque with no trace of pink, another 5 minutes.

Indoor grill: Preheat broiler. Broil skin-side up until skin is crisp, about 7 minutes. Turn and continue cooking until chicken is opaque with no trace of pink, another 5 minutes.

10 2019 FRESH FROM THE FARM

STOCK PHOTO Fresh from the Farm

Cilantro Coconut Sauce Makes 2 1/8 cups

Ingredients 1 handful cilantro leaves 1 handful fresh mint leaves 4 garlic cloves, crushed 1 green chile, seeded and chopped 1 avocado, peeled, halved and pitted 1⁄2 teaspoon grand cumin 1 teaspoon sugar 3 tablespoons fresh lime juice 1-1⁄2 cups coconut milk Salt Tabasco sauce

Directions Place cilantro, mint, garlic, chile, avocado, cumin, sugar, lime juice, and coconut milk in a food processor or blender; pulse to a purée. Add salt and Tabasco sauce to taste.

Cover and refrigerate for 30 minutes to allow flavors to blend. Serve chilled.

Cooks note: To avoid discoloration, store in a bowl with plastic wrap, pressing directly on the sauce to prevent contact with air.

(METRO CREATIVE)

BBQ Chicken Pizza Serves 4

Ingredients 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 Directions 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.

Stop making these 8 common grilling mistakes Cooking food over an open fire imparts all sorts of flavor.

Grilling tends to be quicker, less messy and more convenient than cooking in the kitchen – particularly during the dog days of summer.

Barbecue Chicken Thighs and Drumsticks

Not prepping the food: The French culinary term for 1. preparing to cook is “mise en place.” This is especially important when grilling, as cooks must deal with faster cooking

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 Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon pepper 5 pounds chicken thighs and drumsticks

Dirty grill: Make sure the grill is cleaned before and after 2. each use. Grease can quickly build up on a grill, leading to flare-ups that can cause foods to char. Frequent cleaning also

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.

Campfire Potatoes Serves 4 to 6

Ingredients 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, 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.

times than they would otherwise encounter when cooking meals in the stove.

helps grillmasters avoid a tiresome cleaning process at the start of the season.

Forgetting to preheat: Preheating the grill ensures that foods 3. will cook quickly and as evenly as possible. Otherwise, meats can lose moisture and even stick to cooler grates.

Reader’s Digest suggests preheating to between 350 F and 450 F depending on the food.

Overreliance on lighter fluid: The chemical taste of lighter 4. fluid can transfer to foods even when the fluid is used sparingly. Consider using a chimney starter when grilling with

charcoal. And avoid repeated pyrotechnics with fluid, or worse, gasoline.

Too much direct heat: Food should not char on the outside 5. before the inside has a chance to cook. A two-zone fire, according to food experts at Serious Eats, enables grillmasters

to cook over high heat to sear and then move the food to a lower temperature to continue to cook evenly.

Playing with food: Grilling does not require much 6. intervention. Repeatedly flipping and squeezing meat and poultry can cause flavorful juices to leak out. Then you’re left

with dried-out food. Resist any urges to prod and poke food. And minimize how many times you lift the grill cover to take a peek, as that can cause temperatures to fluctuate. Use a thermometer to determine when food is done. And don’t forget that meat will still cook a bit after it’s taken off the grill.

Improper seasoning: Basting food with sugar-laden sauces 7. and marinades too early can cause flare-ups and burning.

Quick rubs can help lock in flavor, and then reserve the sauce for the last few minutes of grilling, says cookbook author Dave Martin.

Digging in too soon: Give meats a chance to rest for 8. between five and 10 minutes to allow the juices to redistribute through the food. This improves flavor and tenderness.

(METRO CREATIVE)

2019 FRESH FROM THE FARM

11

Grilled Onions

Grilled Fruit Kabobs

Ingredients 4 large sweet onions 1/2 cup softened butter 2 teaspoon beef bouillon powder 1 clove of garlic finely chopped

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 Preheat grill for medium heat.

Mix softened butter with beef bouillon and garlic Peel outer layer off onions. Slice onions into wedges without cutting all the way through to the bottom. Place each onion on separate piece aluminum foil. Spoon butter mixture into the center of the onions. Close foil packets.

Place onions on grill over indirect heat, and close the lid. Cook for one hour, or until tender. Remove onions from the foil and serve with the juices.

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.

SERVICE L L U F YOUR Grilling ters quart Head

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• Grills • Smokers • Chips

• Rubs • Sauces • Pizza Ovens

343380

Island Teriyaki on Hibachi Serves 4 to 5

Ingredients Marinade Combine 1/2 cup soy sauce 1/4 cup brown sugar 2 Tablespoon olive oil 1 teaspoon dry ginger 1/4 teaspoon pepper 2 cloves garlic, minced Directions Cut 1 1/2 pounds top sirloin steak in strips 1/4 inch thick by 1-inch wide, add to sauce, stir to coat. Let stand 2 hours.

Lace meat in accordion style on skewers. Add a water chestnut at the end of each. Broil over coals 10 to 12 minutes turning frequently, basting with marinade.

Recipe 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.

Bacon Wrapped Filet Mignon Ingredients 4 bacon-wrapped beef tenderloins Black pepper White garlic powder Red paprika 1 stick of butter 1/4 cup fresh lemon juice (one lemon) 1/4 cup Worcestershire sauce Directions Season meat with pepper until you can’t see the meat.

Sprinkle garlic powder over the pepper and then paprika over the garlic powder.

Heat butter, lemon juice and Worcestershire sauce in a small saucepan.

Drizzle one Tablespoon of sauce over each tenderloin but don’t disturb the spices, just make a paste. Flip the meat over and do the same to the other side. Marinate covered in fridge overnight.

Grill over hot coals for 6 to 7 minutes each side for medium rare.

This recipe is courtesy of Lisa Fagon.

Grilled Rosemary Chicken Breasts Ingredients Whisk 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 even 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.

2019 FRESH FROM THE FARM

13

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2019 FRESH FROM THE FARM

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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.

343529

Pork and Apple Kabobs Ingredients 1/2 cup pineapple juice 3/4 cup barbecue sauce 1/4 cup honey mustard 1/4 cup packed brown sugar 2 tablespoons soy sauce 2 tablespoons olive oil 1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes 5 medium, unpeeled tart apples, cut into 1-1/2-inch chunks Directions In a resealable plastic bag, combine first six ingredients.

Reserve 1/2 cup of marinade for basting.

Add pork tenderloin to bag. Seal and refrigerate for at least one hour.

Drain and discard marinade.

Alternate pork and apples on metal or 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.

Potato Packets Ingredients 5 medium potatoes, peeled and thinly sliced 1 medium onion, sliced 6 Tablespoons butter 1/3 cup shredded cheddar cheese 1 Tablespoon fresh parsley or parsley flakes 1 teaspoon garlic powder Salt and pepper to taste 1/3 cup chicken broth Directions Spray two large pieces of heavy-duty foil (about 20-by20 inches) with cooking spray.

Divide the potatoes and onion evenly between the pieces of foil. Dot with butter. Top with cheese, parsley, garlic, salt and pepper. Fold foil up around potatoes and add the broth. Seal packets tightly.

Grill over medium heat 40 to 45 minutes.

Sal’s Grilled Butterflied Salmon Serves 5 to 7

Ingredients 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.

Directions 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 a 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.

From Our Farm to Your Table!

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

Stop in for Our Cookouts Fridays & Saturdays Weather Permitting

Grilled Rib Eye Steaks Ingredients 1/2 cup soy sauce 1/2 cup sliced green onions 1/4 cup packed brown sugar 2 cloves minced garlic 1/4 teaspoon ground ginger 1/4 teaspoon pepper 2-1/2 pounds beef rib eye steaks

406 S. Wisconsin St., Elkhorn

262.723.2919

www.WilsonFarmMeats.com

1 lb. of

FREE BRATS

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2019 FRESH FROM THE FARM

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Directions In a large resealable plastic bag combine first six ingredients. Add steaks to the marinade. Seal and refrigerate for at least 8 hours.

Drain and discard marinade.

Grill steaks over medium-hot heat for 8-10 minutes or until meat reaches desired doneness.

Open: Mon-Fri 8-5; Sat 8-2

15

Master magical marinades and bring out the flavor Grilled foods boast inviting flavors that put many diners on the lookout for second helpings. Quite often the magic behind grilled meals lies in the marinade used to give foods that flavorful kick.

Marinades can be used to enhance the flavor of meats, vegetables and poultry. While marinades add flavor, they also may be responsible for some other benefits in grilled foods.

Marinades add flavor

Defined as a savory acidic sauce in which food is soaked to enrich its flavor, marinades help break down fiber and tenderize certain foods. The base of many marinades include vinegar, lemon juice or wine, and marinades can be enhanced with spices, oil and herbs.

It’s important not to let foods sit in marinades for too long, as any alcohol, acid or salt in the mixture can chemically “cook” the food in a process known as “denaturing.” Adhere to timing recommendations when using store-bought marinades, and keep such guidelines in mind when using homemade marinades as well. Many may tell you to let foods sit no longer than four hours. Marinades with citrus juices may require even less time for flavor to penetrate.

The timing of marinade use also will depend on the foods being marinated. Delicate items, such as seafood, may change with regard to texture or color in a matter of minutes.

It’s important to always marinate foods in the refrigerator. Food left sitting out on a counter – even when it’s in a marinade – invites the growth of bacteria.

If a recipe calls for marinating at room temperature, continue to marinate in the refrigerator, but extend the length of time you marinate. This helps to prevent foodborne illnesses.

When marinating, use plastic or glass containers so the marinade does not cause a chemical reaction, which may occur if you marinate foods in metal containers.

Discard all marinades for raw meats and poultry when the time comes to cook the foods, as leftover marinades may contain bacteria that makes them unsafe to reuse on other foods.

The nutritional benefits of marinating

STOCK PHOTO Fresh from the Farm

With their mix of acidic ingredients and spices, marinades add flavor and may even pack some nutritional punch.

16 2019 FRESH FROM THE FARM

In addition to flavor, marinades may improve the nutritional value of grilled foods. In 2008, researchers at Kansas State University discovered that marinating meat in antioxidant-rich spice blends can reduce the risk of forming heterocyclic amines, or HCAs, by more than 80 percent. HCAs are harmful, cancer-causing compounds that form when food chars over an open flame at high temperatures. Marinades must be rich in spices to have any HCA-busting properties.

Marinades are a secret weapon in the creation of tasty, tender and healthy foods. They come in quite handy when grilling, and add an extra dose of flavor when cooking over high heat.

(METRO CREATIVE)

Johnson Dairy and Cattle in Elkhorn raises its own livestock, including this calf, for milk production and beef.

Organic farms not insulated from troubles Low milk prices affect all segments of the industry

By Tracy Ouellette EDITOR

Falling milk prices have dairy farmers struggling to make ends meet across the state and country, including the small

SUBMITTED PHOTO Fresh from the Farm

organic dairy farms.

“The market is getting tougher and tougher, milk prices have dropped $11 per 100 counter weight over the last three years,” said Jeff Johnson, owner of Johnson Dairy and Cattle LLC in Elkhorn. “Prices fluctuate throughout the year and for the last nine months, prices have held steady after the initial big drop.”

Johnson got into the organic dairy farm business three years ago and leases the land at what was the Elkhorn Dairy Farm. Johnson Dairy is family owned and operated.

“I have farmed all my life and I enjoy it,” Johnson said. “I love the animals and my family does too. I think it’s a great place to raise kids – a lot of hands-on activity and interaction with family members. The kids grow up and know the meaning of hard work, know how to raise your own crops and food and survive if you have to. It’s important work.”

A dying breed

Johnson Dairy is the quintessential small family farm, Johnson said. Something of a dying breed.

“We have 110 milk cows and roughly 300 young stock, from babies up to 2 years

old,” Johnson said. “There aren’t many of us left.”

With milk prices as low as they are, Johnson said it’s been a struggle to run the farm.

“We just can’t afford things,” he said.

“We can’t upgrade stuff and maintain the equipment like we want to. We’re just trying to be as efficient as we can and hope nothing breaks down.”

Johnson said they have cut a position at the farm to help trim costs, but it comes at a price.

“We’re trying to keep our family doing it as much as possible now, we don’t have money for employees,” he said.

Johnson Dairy sells its milk to Organic Valley, which is a “cooperative is made up of over 2,000 family farms and 900 employees, all pooling their passion and resources to bring organic food to the tables of people across the country,” according to its website.

Johnson said there is hope that milk prices will start to rise, but there are a lot of unknowns.

“If you talk to the milk plants, they don’t know either,” he said. “It’s a scary world

See ORGANIC FARMS, Page 18 2019 FRESH FROM THE FARM

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• Organic farms

(Continued from page 17)

out there right now. It’s not a pretty sight.”

Organic is not immune

Chaz and Megan Self own Grassway Organics in East Troy, which is right across Highway D from Johnson Dairy.

Chaz Self said his farm was in a slightly different situation, being that it is a direct-toconsumer seller and smaller, but they were also feeling the pinch of the low milk prices.

“There’s no difference being organic anymore,” Chaz Self said. “Walmart has organic dairy farms and they are milking 16,000 head a day.”

Another problem facing the dairy farmers is that their animals have no value on the open market.

“Three years ago, I was getting $150 a head and now it’s $5 if I deliver or I have to pay them $5 to for pick up. It’s just crazy,” Chas Self said.

“It’s the same as conventional,” Johnson said. “Full calves are worth nothing.”

While Grassway Organics has its directto-consumer Farm Story to help them defray costs, Johnson said he has been selling beef to generate income.

“We’re still hoping prices increase a little bit, but in the meantime, we’re doing what we have to do to get by,” Johnson said. “We’re certainly not alone in this; it’s everywhere.”

SUBMITTED PHOTO Fresh from the Farm

Family owned and operated Johnson Dairy and Cattle LLC is on Highway D in Elkhorn. The small, organic dairy farm is feeling the pinch of low milk prices.

Drink more milk

One of the things Johnson said he wished would change is the “bad rap” milk and milk products have gotten over the years.

“People need to realize milk isn’t as bad as everyone says it is,” Johnson said. “Milk, meats, vegetables – it’s all grown on the farm. If we’re not growing food, where is it

going to come from?”

Johnson Dairy and Cattle is at W3194 Highway D in Elkhorn. Find them on Facebook for more information.

Grassway Organics is at W2716 Friemoth Road in East Troy. For more information, visit www.grasswayorganics. com.

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18 2019 FRESH FROM THE FARM

SUBMITTED PHOTO Fresh from the Farm

The Wilson family, which currently consists of (from left) Alex Wilson, Amber Corman, Scott Wilson and Anna Rothering, has been farming since the 1870s. Scott, a fifth gen-

Wilson Farm Meats finds its own niche

By Tracy Ouellette EDITOR

The Wilson family has been farming in Elkhorn since the 1870s and today, fifth generation owner, Scott Wilson, manages the Wilson Prairie View Farm and butcher shop, Wilson Farm Meats.

eration Wilson, established Wilson Farm Meats in 2004 in order to have a local retail and processing facility available to serve the local clientele.

“Our slogan is ‘From our farm to your table’ and we take that seriously,” Scott Wilson said. “We raise the hogs at the farm, we have a lot of moms at the farm, and we produce the babies and grow them out and bring them to the store. There’s nothing in between.”

Wilson said the meat from their hogs is different than what people usually see in retail.

“We use the old-fashioned heritage breeds, not the stuff you get in the grocery store, which are synthetic breeds,” Wilson said. “The synthetic breeds grow real fast and are real lean, there’s not a lot of flavor – not a lot of marbling.

“What you get here is entirely different.

Synthetic breeds are super lean but it’s tough eating. What we have is flavorful meats and it’s just more tender.”

In 2003 Scott Wilson purchased the Elkhorn Locker Plant and renamed it Wilson Farm Meat, to provide a shop for the people to purchase their meats. What stands to day has been a work in process ever since, Wilson said.

“When I bought it, they had to come in with a list to ask for what they wanted and we would get it for them. So I cut windows into the freezer so they could see what we had. Then we put the office upstairs and turned the office into a showroom. We put in cheese cases, coolers for the fresh meats cut daily and a whole bunker for the brats.

We have about 20 different varieties.

“It’s evolved over the last 10 years and we keep changing as we go, in little ways and fairly big ways.”

Wilson also started up the shop’s cookouts in the warmer months.

“We have them on Thursday, Friday and Saturday and we’re going to put a pavilion across the street for the cookouts and expand the hours and days,” Wilson said.

“We’re getting the contractors lined up and it’s coming this summer.”

He added that the big challenge is finding enough help to run the cookouts.

“Finding help is a struggle,” Wilson said. “But we’re hoping to get enough

See WILSON FARM MEATS, Page 20 2019 FRESH FROM THE FARM

19

“

Our slogan is ‘From our July 24-28, 2019 farm to your table’ and we “AN UDDERLY GOOD TIME” take that seriously.

Racine County Fair!

See You At the

• Carnival Rides • Kids’ Activities • Delicious Fried Foods • Live Music and Much More!

(262) 878-3895 • fairadmin@ racinecountyfair.com • www.racinecountyfair.com

343523

RAcine countY FAiR 19805 DuRAnD Ave. • union GRove, Wi 53182

(Continued from page 19)

people willing to cook the brats to have later hours and through the weekends. We’ll see.”

Wilson said they also had plans in the works to add railroad cars to the property and open a restaurant in the future.

“We’re working on that right now with the city. We’re excited about it,” he said.

The retail shop is only part of the family farm’s business as Wilson provides wholesale meats to area grocery stores and restaurants.

“We deliver to a lot of grocery stores and I would say about 20 restaurants in the area,” Wilson said. “We sell to Groppi’s and Sendik’s in Milwaukee, Gooseberries in Burlington, you can find our meats there. And we deliver to restaurants like John’s Main Event, Fork in the Road, the Palace, the Red Oak, River Valley … a lot of restaurants serve our meats.”

For information contact the

Delavan-Delavan Lake Area Chamber of Commerce

343471

Since 1957

Back For Her 62nd Season!

SWEET CORN, MELONS, PEACHES & VINE RIPENED TOMATOES Come out and sample the quality

Still a struggle

While business seems to be booming for the Wilsons, Scott Wilson said it’s still a small business and it comes with challenges every day.

“It’s not easy,” he said. “We employ a lot of people and we have to keep selling and growing to pay all the employees and that’s a big factor.”

“And it’s a little cyclical, we’re slow in January and February, but now that the weather’s nice, things are picking up, like they do every year. People want to cook out.”

Wilson said they family is involved in the day-to-day operations of running the farm and retail shop, but he still “runs the show.”

“I own it, but the kids are in it. I haven’t handed it off to them. I trust them, but I think I have a couple of years left,” he said with a laugh.

Wilson Farm Meats is at 406. S. Wisconsin St. in Elkhorn. For more information, and hours of operation, call 262-723-2919 or visit www.wilsonfarmmeatswi.com.

BRUNCH

SERVING THE DELAVAN AREA FOR OVER 60 YEARS Come in and taste the best & freshest produce in town.

Featuring US grown HEMP September 14, 2019 - 11:00 am and a walk & talk in the HEMP field

$50/ guest

“TRy BEfORE yOu Buy” LOOk fOR uS!

Tickets online michaelfields.org East Troy, WI 262-642-3303

in the Delavan Inlet on Hwy. 50 & Inlet Shore Drive, just west of Reed’s Marine Elkhorn Stand on the Square

343384

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20 2019 FRESH FROM THE FARM

• Wilson Farm Meats

”

Wholesale selling

3-7pm ~ Thursday Afternoons June - September Tower Park, Delavan

info@delavanwi.org 262-728-5095

– Scott Wilson

MFAI is a non-profit organization.

• Free Parking • Petting Zoo • Tractor Pull • Demolition Derby

Yuppie Hill:

WHERE THE GIRLS DO ALL THE WORK

By Heather Ruenz STAFF WRITER

Nearly 20 years ago, Lynn Lein’s son, Jason, brought home 12 laying hens. Now Yuppie Hill Poultry in Burlington boasts roughly 30,000 birds.

“I had no idea it would end up this big. I was working full-time in a lab at an Aurora hospital in Milwaukee then,” Lein said.

They lived on Honey Lake Road in Rochester at the time, had converted the horse barn into a chicken coop and also had chickens at a friend’s farm. Then a friend found the current farm on Potter Road, which Lein bought in 2004.

“It was pretty dilapidated. What is now Barnyard Grub (a monthly dinner event) initially housed the chickens – about 3,000 at that time. Then we took the calf barn and had about 1,500 girls in there,” Lein said.

When her dad died she said she had to decide whether to keep working full-time or run the business, in an effort to help it continue to grow. She chose the latter and said it’s always been a priority to provide the chickens with as comfortable living conditions as possible.

There are currently three barns on the farm and the first one is a flat deck, which features a raised floor. In 2011, two other barns were built and they feature aviary systems.

“That’s where the girls can literally fly from floor to ceiling. We try very hard to bring the outside in. They’re protected and it’s temperature controlled,” Lein said. “Those are all important because they don’t lay when they’re stressed.”

What’s in a name?

The name Yuppie Hill came thanks to neighbors who would often stop by to check out Lein’s birds and said they were impressed with the hens’ “high class” living quarters so began referring to them as yuppies.

Lein said they work with a grower for the hens, who starts them and then Yuppie Hill gets them when they’re 18 to 19 weeks old.

“That gives them time to get acclimated before they start to lay. We keep them about 14 months and then they go to the live market or a butcher. The stock you get from them is awesome and the meat is good if it’s slowly cooked,” she said.

The eggs produced at Yuppie Hill are inline, according to Lein, meaning they come

HEATHER RUENZ Fresh from the Farm

After a modest start with 12 laying hens one of her sons brought home, Lynn Lein of Yuppie Hill Poultry, Inc. now has roughly 30,000 such birds on her farm, where they also raise broiler chickens and, in the fall, turkeys.

out of the barn, get washed and sometimes are out the door that day.

“So there are literally some restaurants that get today’s eggs today. Our motto has always been fresh from the farm to your table,” she said.

While they work with a distributor that does some deliveries, by and large Yuppie Hill does most of its own deliveries and currently has customers from Chicago to Sheboygan to Madison and Milwaukee.

Nearly all the area grocery stores carry Yuppie Hill eggs including Richter’s Sentry

in Burlington and Twin Lakes, both Frank’s Piggly Wiggly locations and Stinebrink’s Piggly Wiggly in Lake Geneva.

In addition to Lein and her two sons – Jason and Matt (Lein’s daughter, Steph, also helps out) – the farm has five employees.

“My boys call themselves the slaves,” Lein said with a laugh. “Honestly, they’re really starting to step in more and I’m trying to step back but it’s hard.

“I’ll never retire. I’d like to travel but

See YUPPIE HILL, Page 22 2019 FRESH FROM THE FARM

21

• Yuppie Hill

(Continued from page 21)

cannot think about not being here, involved in the business,” Lein said.

What they offer

The hens are free-range birds fed local grains. All of the eggs from Yuppie Hill are brown, antibiotic and hormone free – no additives are used in food or water – and are available on the farm all the time.

“It’s self-serve but if we’re around when someone stops by we’ll gladly talk with them, especially those here for the first time. Once they’ve been here they usually make a quick stop and are on their way,” Lein said.

The farm also has pork, broilers (chickens raised specifically for meat, which they get at about a day old and grow them to seven or eight weeks), as well as turkeys for the holiday season.

“I think we had 450 turkeys last year and that number continues to grow every year. Some stores sell the turkeys but a lot of them go out of here directly,” she said.

They’ve raised turkeys at Yuppie Hill for about 15 years and Lein reminds people interested in a turkey to get on the list by the end of August or early September.

The Barnyard Grub is a restaurant

at the farm that normally the second Saturday of the month hosts a four-course dinner that’s generally reservation only.

“It’s a set menu so people know what’s planned but we change it up and it usually includes a homemade soup, fancy salad or cheese platter and a fancy dessert,” Lein said.

Though they can’t offer it yearround, in the fall Yuppie Hill will again offer breakfasts.

Still growing

A hen lays an egg every 25 hours, Lein said, but even with the about 30,000 hens at the farm it’s a struggle to meet the demand. “And, of course, there are some slackers but we can’t check butts every day so can’t really weed them out,” she added.

In an effort to boost production, Yuppie Hill is planning to expand the first barn this year, taking the flat deck system out and putting in an aviary system. “That will double the production in that barn to another 9,000 girls,” Lein said.

Yuppie Hill Poultry, Inc. is at W1384 Potter Rd., Burlington. For more information call 262-210-0264, visit yuppiehillpoultry.com.

HEATHER RUENZ Fresh from the Farm

After the Yuppie Hill chickens lay eggs they’re transported through the barn by conveyors, are washed and eventually make their way into a machine that places them in containers. Employees then label the egg containers and box them for delivery.

Wherever your path leads,

WE’RE WITH YOU. Agriculture isn’t just a market we serve. It’s what we’re founded on. It’s who we are. Our mission goes far beyond farm loans and insurance offerings. We are passionate about the hopes and dreams of rural America and are always evolving to meet the needs of the communities we serve to build for the future. Let’s get started today.

We wish you a safe and successful planting season.

#CHAMPIONRURAL

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Business Listings Brightonwoods Orchard

Fontana Farmers Market

BILL AND JUDY STONE AND PAULA PUNTENNEY 1072 288TH AVE., BURLINGTON, WI 53105

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.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

The Elegant Farmer HWYS ES & J, MUKWONAGO, WI, 262-363-6770

www.coffeemillfontana.com

240806

Geneva Outdoor Market N3252 COUNTY RD. H, LAKE GENEVA, WI 53147 NEXT TO TOMMI’S GARDEN BLOOMS Saturdays June 1 through October 5 9 a.m. to 1 p.m. • Open Rain or Shine 262-215-6139

www.elegantfarmer.com

genevaoutdoormarket@mail.com

The Elegant Farmer continues to be one of Southeast Wisconsin’s best family destinations. Welcomed by the Smilin’ Barn, The Elegant Farmer provides simply the best handcrafted specialty foods from its Farm Kitchen Bakery, Deli & Market and 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 at www.elegantfarmer.com or select from wide varieties of baked goods, pies and crisps in the market.

Enjoy homemade selections from the Deli including their signature BBQ Pulled Pork and CiderBaked Ham. Hosting family friendly fun activities including a depot stop for the East Troy Electric Railroad train rides, Garden Center (early May-Mid-June), Harvest Festival Saturdays and Sundays, September 7-October 26 and summer cheese events including the Blue Ribbon Cheese Tasting June 8 & 9 and Simply the Best Wisconsin Cheese Tasting Aug 24 & 25. 343532

TOMMI’S GARDEN BLOOMS WON THE BEST OF WALWORTH COUNTY FLORAL SHOP 2018 AWARD!

Historic Horticultural Hall Farmers’ Market (Lake Geneva)

tamarlinnorth@aol.com www.cobblestonefarmhighlandcattle.com

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

Farmer’s/Artisan Market Producer’s Market - Local farm products, specialty foods and arts/crafts Stop by and support your local vendors! 343530

Cobblestone Farm HEATHER BAILEY W3456 LITTLE PRAIRIE ROAD EAST TROY, WI 53120 (MAILING ADDRESS: N9281 NATURE ROAD)

262-689-7013

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

2019 FRESH FROM THE FARM

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K OR C F E E S CHSIT NT EBEVE W

AMAZING

Copper K ettle Cooked Fresh, Homemad e

CARAMEL!!!

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

Corner of F & Hwy. 67 midway between Williams Bay & Fontana

5740 North Walworth Road, Walworth, WI • 262-275-3783 24 2019 FRESH FROM THE FARM

340306

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