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Season 1
While planning a picnic for her nephews, Inga gathers black currants at Hilltop Community Farm and visits Deutsch Family Farm to find pastured pork.
While planning a picnic for her nephews, Inga gathers black currants at Hilltop Community Farm and visits Deutsch Family Farm to find pastured pork.
Inga tends the sheep at Hidden Springs Creamery, then it's off to Driftless Organics CSA for sunflower oil and a chance encounter with fly fishing.
Inga tends the sheep at Hidden Springs Creamery, then it's off to Driftless Organics CSA for sunflower oil and a chance encounter with fly fishing.
Host Inga Witscher shares her passion for grazing dairy cows and delivers "haymaker's punch" to the farm workers using old-fashioned Austrian Scythes. She makes a batch of switchel, an oddly palatable drink made of vinegar, honey and ginger.
Host Inga Witscher shares her passion for grazing dairy cows and delivers "haymaker's punch" to the farm workers using old-fashioned Austrian Scythes. She makes a batch of switchel, an oddly palatable drink made of vinegar, honey and ginger.
Inga, chef Nathan Berg and guests celebrate the end of summer with a pastured poultry dinner on the farm.
Inga, chef Nathan Berg and guests celebrate the end of summer with a pastured poultry dinner on the farm.
Inga prepares a Scandinavian smorgasbord from locally sourced ingredients - in the dead of Wisconsin winter.
Inga prepares a Scandinavian smorgasbord from locally sourced ingredients - in the dead of Wisconsin winter.
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