John D. Ivanko

As most farmstead chefs know, there’s more than one way to make pesto.

This week marks the annual seasonal potato ritual here at Inn Serendipity: We’re planting new potatoes while we eat through the remainder of last year’s spuds.

Living in the heart of Wisconsin cheese country, our cheese purchases fall into two categories: everyday cheeses and Sunday best.

Quinoa, a protein-packed whole grain, is not a staple reserved only for lunch or dinner.

“Old clothes.” That’s the approximate translation of ropa vieja from Spanish, but don’t let the name deter you from making this mouthwatering Cuban dish.

As fracking for natural gas becomes widespread across the U.S., it puts beginning farmers’ sustainability and bottom line at risk.

At our farm and bed-and-breakfast, we offer a tasting tour of our gardens, allowing guests to nibble on pea tendrils, fresh strawberries or lemon balm as we walk. However, when the roles are flipped and we become the travelers, we never pass up the chance to become culinary tourists, as well.

All winter, we eat though the freezer and the broccoli cheese soup recipe below is one way we savor summer in the off-season.

Pi Day is specifically March 14 at 1:59, taking 3.14159 and translating it into a date and time. We’re celebrating this Friday by making Shaker Lemon Pie.

The more me (John) and my son fish—and the more fishermen we meet—the more we’ve discovered that these rugged and weathered souls approach fish preparation with the same attentive detail as rigging their lines. And the results are delicious.