Fresh From the Farm 2020

FRESH from the FARM Special

GRILLING GUIDE inside

A publication of

Southern Lakes Newspapers

2020

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

Bison Herd Established 1973

WHY BISON?

• Low in Cholesterol • Heart Healthy • Never Tasted Soooo Good!

SPECIALTY BISON STEAKS H Bison Steak H Tomahawk Steak H Cowboy Steak H Ribeye Steak H Bison Ground H Bison Hotdogs & Brats

Now Carrying caribou & elk • Bison Paleo Jerky • Bison Pepper Jerky • Bison Plain Jerky

Our mission is to offer the BEST PRODUCT for the BEST PRICE to the BEST PEOPLE

19 NEW STYLE PORK BRATS

In addition to Bison, we proudly offer High End Pork, Young Goose, Duck, Elk, Alligator, Salmon and Beef

Amish Country Hand Rolled Butter

ALL FREE RANGE

Rainbow & Brown Extra Large Eggs

salted or unsalted

FRESH FROM THE FARM 2020

Come See Us at Lester’s Country Store on the Ranch and Visit the Bison

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Store Hours: Monday – Friday 9am to 5pm • Saturday – Sunday 9:30am to 4pm

(847) 343-8240 31807 60th St., Salem, WI 52168-9557 Just East of Hwy. W on Hwy. K (60th St.) North of Hwy. 50

www.lestersbisonfarm.com

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Are backyard

chickens

STOCK PHOTO Fresh from the Farm

right for you?

can be added to create an even richer formula. Chickens also can help control bugs around the yard, according to the experts at Tractor Supply Company.

Before investing in backyard chickens, people should determine if chickens will fit with their lifestyle. Costs and care are a big consideration. Each chick will cost anywhere between $3 to $5 a bird. Then there’s feed to consider. The most expensive item will likely be the coop.

The experts at The Happy Chicken Coop, a resource for raising chickens and starting coops, says handy men and women can build homemade coops, but readymade ones will cost a few hundred dollars.

The coop will need to offer around four square feet of space per chicken (or what’s recommended for the breed).

Racine County Fair!

See You At the

July 29 - August 2, 2020

“HOP TO IT!!”

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

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

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

Chickens need people to be active caregivers. They require feed and water daily. The chickens will need a caregiver while you vacation. People who are frequently away from home should reconsider chickens.

Chickens also are prone to worms, parasites and lice. They need to have rear feathers trimmed to stay clean and sanitary, and they will require an area where they can “dust” and self-groom.

The Centers for Disease Control and Prevention advises not to cuddle and kiss chickens like pets because they can carry salmonella. Not every coop is completely varmint-proof, and some chickens may succumb to predators. Squeamish or sentimental folks may find chickens aren’t (METRO CREATIVE) the right fit.

Fresh from the Farm 2020 A publication of Southern Lakes Newspapers www.MyRacineCounty.com 1102 Ann St., Delavan, WI 53115 • (262) 728-3411 Editor........................................................ Tracy Ouellette Creative Director.......................................... Heidi Schulz Advertising Director...............................Vicki Vanderwerff Page Design................................................ Jen DeGroot For advertising opportunities in our publications, call (262) 725-7701, ext. 134.

FRESH FROM THE FARM 2020

Raising backyard chickens has been a growing phenomenon for several years.

Many cities have passed laws legalizing backyard chickens, encouraging many to raise chickens as a rewarding hobby.

One of the biggest benefits to raising backyard chickens is that their eggs are fresher and often tastier than store-bought varieties. Hens can lay one egg per day.

Multiply that egg per hen, and breakfast is always available.

Another benefit to chickens is they produce a natural fertilizer that can be used in gardens. “The Old Farmer’s Almanac” says chicken manure can be composted, aged and eventually added to the garden. In about six months, a person will accumulate about one cubic foot of manure per chicken.

Egg shells and other compostable material

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The role of technology in agriculture

Modern farms are technological marvels where various technologies are being employed to produce crops more efficiently and safely than ever before.

STOCK PHOTO Fresh from the Farm

Home Grown Farm Fresh Produce

Bi-Color Sweet Corn, Tomatoes, Melons, Green Beans, Peppers, Cucumbers, Squash, Specialty Vegetables & More...

FRESH FROM THE FARM 2020

Flowers, Herb Plants, Hanging Baskets and Vegetable Plants through July

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Open 9:00-6:00

Corner of Hwy 120 & Hwy 11 Spring Prairie 4 Miles North of Lake Geneva

262-206-0177

www.genevalakesproduce.com

371517

WHOLESALE QUANTITIES AVAILABLE!

odern industry is driven by technology.

Advancements in technology have changed how business is conducted, with some industries undergoing dramatic changes since the dawn of the 21st century.

While agriculture might not be the first industry people think of when reflecting on the changing nature of industry, The National Institute of Food and Agriculture notes that modern farms are vastly different than those from a few decades ago.

Farmers have long relied on technology to make their operations as efficient, productive and profitable as possible. Precision agriculture, which refers to technological advances designed to propel agriculture into the modern, computerized and information-based world, is helping the agricultural sector become more profitable and efficient while also improving safety and making agriculture more eco-friendly. In addition, the NIFA notes that the modern agricultural industry employs technology such as robots, temperature and moisture sensors, aerial images, and global positioning systems.

If it sounds complicated, that’s because it is. For example, modern sensors can detect soil conditions, potentially producing hundreds of readings per second.

These sensors help farmers know the best possible time to plant seeds so they can reach their full potential. That improves both the efficiency of modern farms as well as their output.

The NIFA also notes that agricultural technology has reduced waste. For instance, thanks to agricultural technology, farmers no longer have to apply water, fertilizers and pesticides uniformly across entire fields.

Technology has shown that farmers can simply target specific areas or even treat individual plants differently.

That saves time and allows farmers to use only minimal quantities of water, fertilizer and pesticides.

In addition, according to the NIFA, employing agricultural technology in this fashion leads to higher crop productivity and reduces runoff of chemicals into rivers and groundwater, thereby reducing the farm’s impact on local ecosystems.

(METRO CREATIVE)

n o s a Se

Pearce’s Farm Stand gets ready for summer

By Tracy Ouellette EDITOR

For three generations, the Pearce family has been selling home-grown produce to the community.

For half a century, Pearce’s Farm Stand has been the place to get farm fresh products in and around the Walworth area.

The family-owned and operated farm started with a small roadside produce

stand which has grown to a destination each summer/fall for family fun, locally grown produce and freshly baked treats.

This year, owners Bob and Mary Ann Pearce, are faced with several unknowns as to when and how they will open the farm stand this summer because of the COVID-19 coronavirus response.

“We’re playing it by ear, this is nothing like we’ve seen in our lifetimes,” Mary Ann said. “I remember the war and having stamps to buy sugar, but nothing like this.”

The Pearces were in the process of planting their crops in mid-April and hadn’t altered what or how much they were planting.

“We’re trying to make the best of things and we’re planning on planting the same,” Mary Ann said. “We don’t usually open until we have sweet corn, which is usually around the 20th of July, so we’re hoping things are more open by then.”

She added that there has been some discussion, prompted by one of their employees, to have a “soft open” earlier to offer their bread and butter, along with salsa, beer dip and other canned and baked goods.

“We’re considering it,” Mary Ann said.

“When we normally open up we don’t have everything anyways because it’s not done growing. It’s nothing compared to what we have in August.”

Mary Ann said customers might see some new rules when they head out to the farm stand later in the year, but right now, they didn’t know for sure what those might be because guidance for places like farm stands has been changing rapidly.

“Right now, it’s pretty much if you touch something, you buy it,” Mary Ann said. “We can’t wrap each item,

See PLANTING, Page 6

The Johnson family – Neal and Cari along with their children, Emmy and Isaac – from Chicago, sample the donuts at Pearce’s during a visit last year.

PENNY GRUETZMACHER Fresh from the Farm

FRESH FROM THE FARM 2020

PLANTING FOR THE

5

– Planting (continued from page 5)

so depending on what happens over the next couple of months, things might look different around here this year.”

On the stand

Pearce’s is known for its sweet corn and pumpkins, but the farm has a lot more to offer.

When open, the market is stocked with fruits, veggies, jams, jellies and locally harvested honey. Sweet corn is picked every morning and donuts and kettle corn made every weekend onsite. All of Pearce’s vegetables are hand-picked, washed and retailed by family members and a few close staff members, according to the farm’s website.

The farm stand is also known for its fresh bakery and donuts. Cinnamon-sugar donuts are available every weekend and when fall arrives, the stand’s popular apple cider donuts make an appearance.

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. Other past activities include helicopter rides and tethered hot air

balloon rides.

During past Octobers, the Pearces have offered the Estate of Terror – a haunted mansion and a haunted hayride for those who like a little adrenaline in their systems.

The farm stand will update its website and Facebook page closer to fall with what activities they will be offering for 2020.

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 mid-July through October.

For more information, call 262-2753783 and visit www.pearcefarms.com.

You’ll also find them on Facebook.

Correspondent Janet Deave-Pack contributed to this story.

Connor Buckler, then 10 months old, sits in the pumpkin patch at Pearce’s Farm Stand, Walworth.

PENNY GRUETZMACHER Fresh from the Farm

Serving All of Walworth County

BECKY MERWIN

Since 1957

Broker Associate

Back For Her 63rd Season!

LAKES AREA REALTORS ASSOCIATION PRESIDENT 2018-

SWEET CORN, MELONS, PEACHES & VINE RIPENED TOMATOES

Call Me When Experience Matters!

beckymerwin1@gmail.com

Come out and sample the quality

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

“TRy BEfORE yOu Buy” LOOk fOR uS!

in the Delavan Inlet on Hwy. 50 & Inlet Shore Drive, just west of Reed’s Marine Elkhorn Stand on the Square 371498

FRESH FROM THE FARM 2020

Cell: 262-215-4000 Office: 262-275-2185

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Grilling time!

FRESH FROM THE FARM 2020

Ideas to make those farm-fresh ingredients sizzle!

7

r o v a fl s e l bott AREA COUPLE

by Tracy Ouellette EDITOR

FRESH FROM THE FARM 2020

Sasha’s Dressings offer healthy options

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When Mukwonago baker Kathy Taft closed her shop, Heavenly Sinful Desserts, back in the early 2000s, she didn’t think the next chapter in her life would include owning another business.

“After she closed the bakery, she started working part-time at a local wine and cheese shop that was owned by a friend of hers and she just wanted something to do where she could help out,” husband Ken Taft said.

But it seemed the universe had other plans.

“One day she brought a dressing she made at home to eat with lunch and a lady walked by and said, ‘That smells really good!’ and Kathy gave her a sample,” Ken continued. “Long story short, they started using the dressing in the shop for salads and sandwiches and people started asking if they could buy it.”

Kathy Taft said she had been making the dressing for decades.

“It’s been in our household for a long time,” she said.

When people started asking to purchase the dressing the owner

of the shop asked Kathy if she would be interested in bottling it for sale. Ken said at first his wife wasn’t interested.

“She just said no, I just sold my shop, I don’t want to get back into that,” Ken said.

But after discussing it together, the Tafts decided to take the

FROM TOP: Kathy and Ken Taft sell Sasha’s Salad and Sandwich Dressings at an area farmers market. The Tafts manufacture and bottle the dressings, which are low sodium and gluten, soy and dairy free; The line of Sasha’s Salad and Sandwich Dressings have seven flavors, from the original Sweet and Savory to Sweet and Dill-icous to Sweet Amore. The dressings are available online.

SUBMITTED PHOTOS Fresh from the Farm

Barbecue Chicken Thighs Campfire Potatoes Serves 4 to 6 and Drumsticks Ingredients 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

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 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.

(continued from page 8)

leap and bottle the dressing, which they called “Sweet and Savory.”

“We describe it as out ‘sweet onion’ dressing,” Kathy said.

It was June of 2006 when they took the dressing to a farmers market in Delafield, Ken said.

“We sold 13 bottles and when we got home we were ecstatic,” he recalled.

After 13-1/2 years in business, the Tafts have developed seven flavors – Sweet and Savory, Sweet Amore, Sweet and Sultry, Sweet and Lean, Sweet Aloha, Sweet and Dill-icious and Sweet Ole. The Tafts make and bottle all the dressings by hand at Michael Fields Agricultural Institute in East Troy.

“It’s a full-time job for us,” Ken said.

“We’re both retired, but we’re busy almost every day of the week now. We make the dressings on Monday and Tuesdays and during the summer months we’re at the local farmers markets and we travel around the Midwest doing arts and crafts shows.”

“It’s been awesome,” Kathy said.

“We really enjoy it and it’s a really nice business to have. We get to meet people almost every weekend and we’re also always packing and sending out.”

Health conscious

Ken and Kathy said one of the big selling points for the dressings is that they are “clean.”

“There’s nothing artificial in our dressings,” Kathy said. “No stabilizers of any kind, no additives.”

“They’re gluten, soy and dairy free and incredibly low in sodium,” Ken added.

“That’s what makes them different from others on the market.”

The Tafts said when they are out at shows and farmers markets, it’s the handmade, healthy aspects of the dressings that draw people.

“It’s what draws attention at the shows.

People will ask us what we do and I say we hand make, bottle, label, distribute and ship it. Anything to do with the dressing,

Kath and I do by hand,” Ken said.

The Tafts also encourage their customers to share their new recipes with them and they regularly publish a brochure with recipes to share with other customers.

“They’re also very versatile, and people love trying new things with them.”

“We hand out cards and tell people to experiment and if it works, here’s our email and next time we print a brochure, we’ll put the recipe in,” Ken said.

Where to buy

Aside from the farmers markets and shows, the dressings are available online at the website, www.sashasdressings.com, and found on the shelves at more than 20 stores in the area, including Gooseberries Fresh Market in Burlington and Simple Bakery in Lake Geneva. A full listing of stores that carry the dressings can be found on the website.

For more information, visit the website or call the Tafts at 262-363-8763.

FRESH FROM THE FARM 2020

– Bottles flavor

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.

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Grilled Fruit Kabobs

Grilled Onions

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

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

FRESH FROM THE FARM 2020

RVICE E S L L U YOUR GF rilling ers art

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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.

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 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.

Serves 4 to 5

Serves 4

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

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 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.

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.

FRESH FROM THE FARM 2020

Island Teriyaki on Hibachi BBQ Chicken Pizza

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FRESH FROM THE FARM 2020

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GRILL AND SMOKE USING

Grillmasters and people who smoke foods at home often look for new ways to produce delicious meals. Experimenting with rubs and marinades is one way to do it, as is using wood on a grill or smoker to impart intense, savory flavor.

Serious Eats says that grilling with wood is one of the best ways to add flavor that cannot be replicated to the same degree in the kitchen. While a charcoal grill can lend some amount of smoky flavor, it still can’t come close to the flavor from relying on various woods for extra smoke.

The first step to utilizing wood when cooking is to learn the basics of pairing flavors.

For example, poultry does well with sweet, fruit-flavored wood chips, while pork and beef benefit from fuller flavored woods, like mesquite and hickory,

according to grill manufacturer CharBroil.

The grilling and smoking resource Grill Beast says there are many woods available to chefs. Acadia, alder, birch, cherry, maple, oak, and pecan are just a few. Home chefs can try different types of woods to see which flavor profile works best for their recipes.

Next up, cooks should decide on the size of the wood being used. The options include chips, chunks and logs. Logs are not very convenient for most meals and are best reserved for barbecuing in a pit.

For some smokers and cooking methods that utilize low heat over the course of hours, or if you’ll be using the grill for slower cooking, large chunks of wood are appropriate because they’ll last longer.

There are mixed reviews on whether or not to soak the wood prior to use. Some

feel that it can affect the amount of time it takes the wood to get started in terms of chunks and logs. Others feel it adds to the production of smoke.

Cooks can try different techniques to determine if soaking has a positive impact.

Chips may need to be soaked; otherwise, they can ignite and extinguish before any real flavor is delivered to the food.

Another workaround is to place the chips in a foil packet to prolong their longevity on the grill.

Over time, grilling enthusiasts can master the art of using woods to add flavor to their foods. Always use untreated wood that is safe for food. If you can’t identify the origins of a wood, it may contain pesticides or other chemicals that can be harmful. So only use those with confirmed origins.

(METRO CREATIVE)

When grilling, many people find thin chips are their best option because they smoke quickly and are easy to move around and manage.

STOCK PHOTO Fresh from the Farm

FRESH FROM THE FARM 2020

s p i h c wood

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Bacon Wrapped Filet Mignon

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

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.

ON

EATS WILSON’S WHISTLE STOP

FRESH FROM THE FARM 2020

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

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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.

Pork and Apple Kabobs

ING OPEN G 2020 SPRIN

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

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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.

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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.

! k o o L Agricultural drones are one of the many examples that illustrate how technology has changed and will continue to change the ways modern farmers conduct business.

The farmers of yesteryear might not be too familiar with their surroundings if they were to visit a modern farm. While the men and women who

made their livings as farmers decades ago would no doubt still recognize certain farm features that have withstood the test of time, they might not understand the inner workings of the modern farm, particularly in regard to the role technology now plays

Business Listing Geneva Outdoor Market N3252 COUNTY RD. H, LAKE GENEVA, WI 53147 NEXT TO TOMMI’S GARDEN BLOOMS Saturday, May 30 through October 3 9 a.m. to 1 p.m. Open rain or shine Call or check the website for current information.

262-215-6139

genevaoutdoormarket@mail.com

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within the agricultural sector.

Technology has changed agriculture in myriad ways.

The methods farmers employ to produce food and improve the efficiency of their operations has changed as technology has evolved. One of the more noticeable changes that’s hard to miss on modern farms is the use of agricultural drones.

Drones have been around for decades. Sometimes referred to as “unmanned aerial vehicles,” or “UAVs,” drones can be utilized in ways that can save farmers money and protect the planet.

MONITOR CROPS According to senseFly, the commercial drone subsidiary of Parrot Group, drones can help farmers effectively monitor their crops. With a drone flying overhead, farmers can spot and quickly identify issues affecting their crops before those issues escalate into something larger.

SOIL ANALYSIS Another potential benefit of

agricultural drones highlights their role in analyzing soil.

Agricultural drones utilize complex mapping functions to gather data about the soil, including areas where it might be stressed. That enables farmers to develop accurate soil samples that can be used to guide decisions in regard to irrigation and fertilization.

REDUCE WASTE SenseFly notes that data gathered by drones can help farmers determine the vigor of their crops at various stages of growth. Such information can prevent overfertilization and overwatering, thereby reducing waste and runoff, benefitting the planet as a result.

PLANNING Drones can be used to collect data on crop growth and health at various times throughout the growing season.

That can help farmers develop accurate predictions regarding harvest quality and crop yield, making it easier for them to plan ahead.

FRESH FROM THE FARM 2020

How farmers are using drones

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