Lisa made a batch of eight mini pies for our bed-and-breakfast guests instead of her usual two regular-sized pies, and she beamed like she just started her own bakery.
There's no sugar coating it. Drinking too much sugary soda pop leads to all sorts of health problems—none of which result in happy endings.
The autumn apple celebration on the farm continues from last week as we continue processing the buckets of apples on our front porch.
Capture the essence of the holiday season with this spiced-citrus recipe that makes a perfect stocking stuffer or hostess gift.
The pure, unadulterated, sweet taste of fall: raw, unfiltered apple cider. We couldn't think of a better way to spend an autumn day on the land with friends, pressing fresh apple cider in community.
At a recent fair we met Carol Yoder, who has been a long-time farmstead chef, and she shared her recipe for homemade nut bars.
The recipe below is our version of fried cheese curds prepared with a vodka-based batter.
Make yourself a special breakfast treat with these scones that go well with coffee or tea.
there are many people like us: former vegetarians who converted back to eating meat after finding trustworthy sources, where the animals are raised well.
Wisconsin farmer Erin Sneider is on a mission to get more perennial, native fruits—the currant, in particular—back in vogue and onto our plates.
Serve this meatballs-and-sauce recipe as an appetizer over hoagies for a fun and delicious meal.
Being loyal residents of Wisconsin, naturally we love our cheese. All too often we find ourselves purely using it as an ingredient in a dish.
