Around the Farm Table

Spring is about to arrive on the farm and Inga ventures out for the start of maple syrup season. She also gets an early taste of summer with microgreens. Rack of lamb and a fresh spring salad are on the menu.

The idea for Earth Day was born in Wisconsin and upon the 50th Anniversary Inga goes foraging the landscape for wild greens, visits a bison farm that is nurturing the land and shows what it takes to restore a Wisconsin prairie.

Inga celebrates midsummer fest, one of the most popular holidays in Scandinavia. Inga gathers the ingredients for a traditional Scandinavian Smorgastrata sandwich cake.

Volunteer firefighters are the backbone of rural emergency services. Inga and Cousin CeCe prepare the volunteers a meal of Waygu beef, stops by the largest horseradish producer in the world and checks out an urban yard in Eau Claire that has been converted into a garden paradise.

Bailing hay can be hard work and the body needs time to rest, relax and restore. With that in mind, Inga will be cooking up a Korean chicken soup for her neighbors. The ingredients include homegrown rice from Mequon, pastured poultry and ginseng from Marathon County.

Inga welcomes a brand new calf to the farm and then travels to learn about Mangalitsa Hogs and discovers how to grow hops in Wisconsin. This week’s recipe Blue Corn Nachos for happy hour on the farm.

Inga prepares a “Friendsgiving” feast for her farmer friends. Fresh organic cranberries, hard cider and homemade pumpkin pie will be served.

Inga visits Cherry Tree Mushroom Farm and America’s Largest Pheasant Farm in Janesville to gather ingredients for the Book Club’s lunch with John Hildebrand, author of ‘Mapping the Farm.’