THERE ARE HUnDREDS of THoUSAnDS of CHEfS in THE woRlD, almost all of whom work incredibly hard at their craft with

varying levels of success. But for the upper echelon of chefs — the very

best of the best — you’ll find that they all have one trait in common:

they are remarkably skilled shoppers.

Seriously, although so many whitecoats like to tout their recipes and

their creative spirit and their hard work as the reasons for their achieve-

ment, the best chefs in all of the world know — and freely admit — that

the majority of the skill and hard work that goes into making amazing,

mind-blowing food is performed by someone other than themselves.

Those someones are the producers: the cheesemakers, the brewers and

vintners, the ranchers, the bakers and, mostly, the farmers.

For any chef worth his salt, sourcing the absolute highest-qual-

ity ingredients is the single most important skill in creating beauti-

ful dishes, and that is just as true for any great home cook as well.

When you start with fantastic ingredients, your job is no longer to

use some borderline-magical alchemy scratched on a 3x5 card to

concoct delicacies seemingly from thin air; your job becomes “just

don’t screw them up”!

As a local-obsessed chef, I’ve spent countless hours at farmer’s

markets all over the Midwest scouring for ingredients to bring back to

the kitchen. It feels like no matter how many times I go, I find something

new and exciting that provides a burst of culinary possibilities. But hav-

ing cooked through the Wisconsin seasons for nearly a couple of de-

cades now, there are always certain seasonal fruits and vegetables that

I have come to look for a certain times of the year. The following is a list

of some of my absolute favorites that you might find between now and

the end of the market season, along with some notes as to why.

A quick note: This list is a bit personal. I haven’t included many of

my utmost favorites because A) you likely don’t need me to explain

to you why heirloom tomatoes, fresh herbs, green/yellow beans, and

peppers are fantastic and B) I grow all of those things myself and don’t

often look for them at the market, unless I stumble upon specific vari-

eties that I don’t have in my own garden.

FARMER’S MARKETfavorites

w o R D S : n AT H A n B E R g

gRowing Up, oUR fAMilY HAD A STUnning CRABApplE TREE in oUR BACKYARD which would bloom half-and-half in the spring. By that, I mean that one half of the tree’s flowers would bloom white and the other half pink. Don’t ask me how or why – that’s a question better posed to a botanist than a chef. My mother and I loved the tree for that remarkable spring bloom but my dad hated it because the other 350-odd days of the year, the tree was kind of a pain in the butt. Admittedly, cra-bapple trees are pretty gnarly-looking when not covered in flowers, all twisted and knotted and twiggy. In the fall, the crabapples would fall all over the place and rot, making the mowing of the back-yard more like an amateur juice press-ing. They were also big enough to hurt when you stepped on one wrong. Even-tually, after my parents divorced and I was about to move out on my own, my dad had free reign to cut it down.

It wasn’t until much later in life that I learned about using crabapples for cooking. Had I known way back then all the amazing culinary capabilities of the crabapple, I’m sure I could’ve gotten my father to make an earlier peace with this tree, possibly even saving its life.

Crabapple trees are all over the place here on our slice of the planet, and many folks have them growing on their property for their eye-pleasing spring display. But strangely, very few people know or care that the fruits of these trees are edible, much less how to cook with them.

Sure, as the name would suggest, most crabapples are far too abrasive to

eat straight off the tree although a few va-rieties, such as the Chestnut Crab, exist to be the exception. Chestnuts are quite a bit larger than the average crabapple and also far sweeter. Almost all of the other “ornamental” varieties are incredi-bly sour, almost to the point of bitterness. But in a state that grows and consumes as many cranberries as Wisconsin, I think we should have a pretty natural instinct of what to do in the kitchen with a fruit that’s far too sour to eat plain.

Sweetness! Yup, making crabap-ples pleasant generally takes a decent amount of sugar, honey or other form of sweetener. The most common form of using crabapples is to make jelly

which, if you use one of the bright-red varieties, yields what might be the most beauti-ful jelly in all the world. It comes with a marvelous deep pink color and sweet-tart flavor that can hold it’s own as well on a plate of $20/pound cheeses as it can with peanut butter between two slices of bread. In the same fashion, you can also use crabapples to make a more tart and bright version of apple butter or even applesauce!

But years ago, I began to discover the glory of using crabapples in other manners, too. Combined with stock, shallots and fresh herbs, crabapples can be reduced to create a tart sauce that proves an excellent partner with beef, lamb, venison, elk and bison. Cra-bapples can be juiced and that juice can serve as a substitute to both vinegar and verjus, albeit with local flair. I’ve even used crabapples to create a sourdough starter that I used for a few years named “Crabby Patty.” Truthfully, the culinary applications for crabapples have not been explored near enough, so if you’re feeling adventurous, just buy or pick some and start your own experiments.

There are no varieties of crabapple that are inedible so if you see them at a farmer’s market, you can be confident in what you’re buying. Ask some ques-tions of the grower themselves; what do they taste like, how would they use them, etc? Of the varieties that I know by name, Dolgo are an excellent red form of the standard (super-sour) cra-bapple, while both Chestnut and Whit-ney crabs are both great examples of the slightly-sweeter version.

i ABSolUTElY lovE CoRn, and its appear-ance at the market in the latter half of summer is one of those welcome annual benchmarks. Corn gets a bit of a bad rap these days – due in no small part to Michael Pollan’s exposé on its excessive prevalence in processed foods in The Omnivore’s Dilemma – so I sometimes think that thoughtful eaters have begun to forget that fresh corn is both unprocessed and freakishly delicious. Corn is native to our hemisphere and entire ethnic pop-ulations have survived for centuries re-lying upon it for a significant percent-age of their sustenance, so I can see no reason that simple, fresh preparations of non-GMO corn should be anything but celebrated and enjoyed.

Please note that I have yet to use the term “sweet corn” even though that’s essentially what I’m referring to. One of the greatest vegetal disappointments of my lifetime has been the bastardiza-tion of corn by American breeders who seem to be in a race to pump ever more sugar onto the cob. Sweet. Super-sweet. Ultra-sweet. Über sweet. Corn has an inherent sweetness which is largely re-sponsible for its mass appeal, but it is still (or at least should be) considered a savory vegetable.

So when you’re looking for corn at the market, try to find varieties that don’t have additional adjectives in front of the word “sweet.” The best ears should feel firm and have non-slimy silk at the top. Nature begins converting corn’s natu-ral sugars into starch the moment it’s plucked from the stalk, so always try to buy corn that’s had the shortest adven-ture from field to market. Likewise, only buy as much sweet corn as you’ll use in one serving and make that serving hap-pen as soon after purchase as possible.

Lastly, don’t be afraid to experi-ment with corn in ways that you have never considered. Cultures far south of us have a long tradition of flavoring corn with a combination of chili pepper and limes; if you’ve never tried this, do your best to fill that void this summer. Cut the kernels from the cob and roast or saute them, adding them to salads or burgers or anything really. I’ve even made a good deal of sweet corn ice cream in my day and that’s always been a hit. If that doesn’t prove corn’s versa-tility, what will?

CRABApplES

CoRn

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HANDS ON CHEF. Chef Nathan Berg cuts fresh chives in his garden. When he’s not writing about vegetables, he’s layign down plas for a four-people-at-a-time restaurant in Chippewa Falls called Four Chairs.

VolumeOne.org June 26, 2014 42

pARSnipS

CHERRiES

SnAp pEAS

i’M noT REAllY in THE BUSinESS of RAnKing MY lovE foR ingREDiEnTS, but if I were to create a list of my favorite vegetables, parsnips would be right near the top. I’m not entirely sure why, but I feel like parsnips are one of the most overlooked vegetables in the Upper Midwest. They thrive in northern climates such as ours, they are one of the easiest to store long into the cold winter, and their flavor has a sweet vanilla-like warmth. You’d think they’d be a staple in every kitchen from November to March. Alas, they are not.

But maybe it’s just because folks aren’t sure what to do with them. Let’s work on that. First of all, short of cutting them into sticks and eating them raw, you can use parsnips in almost any way that you would use carrots. In fact, if you want one the quickest and easiest examples of how incredible the flavor of parsnips is, make a carrot cake substituting their white cousins. You might never make this cake with carrots again! Roasted, mashed, boiled, sautéed ... there’s really no way to go wrong with parsnips.

But one of greatest culinary secrets in the world is how amazingly well parsnips pair with lobster. If you’re a fan of this coastal crustacean, you simply must grab some parsnips, a half-pound of butter and a bottle of non-trashy chardonnay and devise a plan to consume all four in the same sitting. Heaven.

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EvERYonE lovES CHERRiES, RigHT? And here in Wisconsin, we all certainly seem to clamor for those “Door County cherries.” Door County does have a particular lake-effect-induced microclimate that affords them the luxury of a bountiful crop of high-quality cherries, but let’s not forget that cherries can (and do) grow on our side of the state as well. They’re definitely a little harder to find at the markets in our area because no one has yet been bold enough to grow them in significant quantities – they are a pretty big gamble in terms of year-to-year production – but they’re out there. And when you see them, be sure to snatch them up.

Sweet cherries that can be eaten as is are al-most exclusively the product of destinations west of here, and while a few Door County growers can produce them, almost all cherries in our neck of the woods are the sour varieties. While they aren’t very conducive to eating out of hand, these sour types are still uniquely delectable and useful in a wide variety of fashions. They make for amazing pies (Twin Peaks fans unite!) which is why they’re often referred to as “pie” cherries, but the fun doesn’t stop there. Sour cherries can be juiced, pickled, soaked in booze, and otherwise preserved, the applications of which are limited only by your culinary imagination. Personally, I have fondness for using sour cherries to make vinaigrettes and incorporating them into sauces that accompany meat. But really, with these bright red jewels, the possibilities are endless.

i’M noT SURE if THERE’S A flAvoR in THE UppER MiDwEST THAT MoRE ClEARlY DEfinES THE MiDDlE of SUMMER foR ME THAn fRESH SnAp pEAS. Intensely sweet, but with those grassy green overtones, I just don’t know if my brain could even handle the debilitating confusion that would arise from eating them in any other season. Admittedly, they’re one of the few vegetables that I don’t have a long list of kitchen applications for because there’s little that can be done to improve on the clean flavor of the ripe, raw form. I do enjoy making a snap pea sorbet that’s pretty remarkable, and there’s more than a couple of chilled summer soups that they can be a part of but mostly, I like to wash them in cold water, place them in a large bowl and watch them disappear.

“They’re definitely a little harder to find at the mar-kets in our area because no one

has yet been bold enough to grow

them in significant quantities — they

are a pretty big gamble in terms

of year-to-year production — but they’re out there.

And when you see them, be sure to

snatch them up.”

VolumeOne.org June 26, 2014 43

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for the uninitiated, what’s the focus of “Around The farm Table”?Around The Farm Table is a food and farming adventure that celebrates Midwestern food and small-scale farm-ers through education and entertainment. Part cooking show, part farming adventure, the episodes start at our small organic dairy with a brief description of what’s happening at our farm before heading off to visit other value-added farms throughout Wisconsin.

why is it important for people to learn and care about their local farmers?When we purchase our food from local farmers, we are skipping the middleman and putting our food dollars right into the hands of those hard-working farmers. The value-added farmers we feature on Around The Farm Table all have one thing in common – they strive to create healthier, nutrient-dense food while feed-ing the soils and conserving the land for the next generations. These are the folks who are planting native habitat for pollinators; these are the folks who are dedicated to cleaning up our rivers and streams. There are so many benefits of buying local: healthier food, fresher food, less food miles travelled, a personal relationship to the farmer, putting money back into our local economy.

what have you learned about farming or agricul-ture from the show that you didn’t know going in?Through being a part of Around The Farm Table and visiting a range of diversified farms I’ve realized just how important soil really is. It is so important for us to take care and feed our soils sustainable to be able to grow healthy foods for us to eat. The nutrition content

of vegetables in the grocery store has been on a steady decline for years. All of the farmers we visit with have taught us the importance of feeding our soils with cover crops, green manure, compost, and grazing cows. Soil is key to everything, lets all start taking care of it!

Has the show changed at all now that it’s been go-ing successfully for awhile?Around The Farm Table has stayed for the most part, the same. We are delighted that Peter Eaton – our director of photography (and an Eau Claire native) – has returned from Los Angeles to run camera again for us this year. We also have our friend Shaw Liliquist, helping organize shoots, run sound, and help things run smoothly. My co-creators, Joe Maurer and Rick Witscher, and I have been able to find our groove when it comes to producing a television series. I think we are the only all-dairy farmer production team in tele-vision. We love the challenge of learning new things all the time and getting a chance to get off the farm and explore Wisconsin.

Any favorite moments you’d like to share?We just wrapped up an episode with author Michael Perry. It was such a blast! For the episode, we end with a book club luncheon at our farm. I asked my very manly neighbor if he would mind coming to the book club, he said, “What are my friends going to say if they think I go to book clubs?” Well, he and his brother — another farmer down the road — ended up coming and they drove to our little book club on their tractors! We all sat around with Michael eating a nettle soufflé and drinking dandelion wine. The many farmers looked adorable using their floral napkins and discussing all of Michael’s books.

Anything on the horizon for ATfT?We are currently in production for our second season of Around the Farm Table. We have been picked up by PBS affiliates all thought the Midwest and we will be seen nationally on PBS FOOD! We couldn’t be more excited about the farmers we will be featuring in the upcoming season: We have bison roaming, camping trips, rent-a-hen, and so much more. In order to help us produce the second season we have set up an IndieGoGo campaign. There are still so many smaller-scale producers here in Wisconsin that we would love to feature to get the word out about their farms. Unfortunately, our income as dairy farmers limits the amount we can spend produc-ing a television series so we are asking everyone to pitch in if you can and help spread the word about all of our inspired farmers here in the Midwest!

Follow Around The Farm Table on Facebook and AroundTheFarmTable.com. Check out their IndieGoGo crowdsourcing campaign to help fund their next season: http://igg.me/at/ATFT

Filming the farmA chat with Inga Witscher, host of local TV series Around The Farm Table

Around The Farm Table started as a Web show and after only one season has gained a regional following and national attention from PBS. We caught up with the show’s host and producer Inga Witscher about why you should support farmers, why soil matters, and why they had a book club with two unlikely characters.

FUNDING THE FARM: Inga Witscher, host of Around The Farm Table, said the show is launching an IndieGoGo compaign to help fund a new season.

VolumeOne.org June 26, 2014 44

woRDS: STEvE fRUEHAUfBEfoRE Moving To 320 pUTnAM STREET fivE YEARS Ago, the Eau Claire

Community Table premade all of its meals for those in need. But the organi-

zation has since then started an initiative to make everything from scratch

using fresh food each day. To continue this, those involved are looking to

area residents for fresh donations.

Executive Director Rachel Keniston said the organization is always more

than happy to accept any excess produce and other donations from the com-

munity for their meals. Last year, the Community Table handed out an av-

erage of 140 meals a day. This year has seen a slight decline, but the need

remains nonetheless.

Providing proper nutrients for those in need is the ultimate goal, Kenis-

ton said. This is something that can be lost in packaging their meals. Thus

far, the response from area residents has been very good. She said since

reaching out, they have received a healthy amount of fresh produce, mainly

lettuce and onions.

Those interested in donating should contact the Community Table at

(715) 835-4977. Keniston said any time between 9am and 2pm on Monday or

Wednesday-Saturday would be the ideal to come in and drop donations off.

GivinG bACK,

and keeping it fresh

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VolumeOne.org June 26, 2014 45

veggiesasparagusgreen OniOnsradishesrhubarbspinachlettucebOk chOyedible pOd peassnOw peasgarden peaszucchinigreen beanswax beanscucumbersbrOccOlipOtatOesmushrOOmsbeetscarrOtskOhlrabicauliflOwersweet cOrntOmatOessummer squashcabbagepepperseggplantmelOnsdry OniOnswinter squashpumpkins

flowersfresh cutdried

berriesstrawberriesraspberriesblueberriespeachesblackberriesapples

othersfarm fresh eggsdairy prOductshOneymeat

HARvEST SCHEdulEGet your food when it was meant to be gotten! Make sure you’re buying your stuff in season! Don’t know when that is? Here’s a handy chart that should last you through the summer.

June July aug. sept. Oct.

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VolumeOne.org June 26, 2014 46

Lazy Monk Brewing

® LLC

Eau Claire, WIEEaaEE

uuaaaaCCllaall iiaaaa rree,, WWIIWWWW

Originally published in: farm fresh atlas magazine (2014)

Bone up with books on farming and get in tune with the farming lifestyle with the help of fantastic Wiscon-sin authors. Travel back in time with Bob Knopes to Janesville during the Great Depression as he reflects on a life of barns burning, blizzards, and the daily chal-lenges of being a true Wisconsin farmer in Any Damn Fool Can Be a Farmer. Switch gears to Abundantly Wild, in which Teresa Marrone delves into the Midwestern wil-derness and finds wild edibles not only safe to eat, but great to cook with. Get some hot tips from author and food critic Jerry Minnich about over 250 of the best Wisconsin eateries. Pull up a spot and pick up each and more at The Local Store.

“AnY DAMn fool CAn BE A fARMER”Bob Knopes, $13

Creating DairylandEdward Janus, $27

Farm LifeChippewa Valley Museum, $15 Farmers Market CookbookEau Claire Press Company, $28 Abundantly WildTeresa Marrone, $23 Cooking with Wild Berries & FruitsTeresa Marrone, $13

Wild Berries & Fruits of MN, WI, MITeresa Marrone, $15 Eating Well in WisconsinJerry Minnich, $19 Camp CookingDr. Duane R. Lund, $10

THISPRODUCT

AVAILABLE!205 N. Dewey St.

homegrown, fresh reads!the best local looks at farm life and do-it-yourself cook-ing with the freshest of ingredients

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VolumeOne.org June 26, 2014 47

farmers marketsEau Claire Downtown Farmers Market Until Oct. 30, Saturdays & Wednesdays 7:30am-1pm; Thursdays noon -5pm • Phoenix Park, downtown Eau Claire • 563-2644 • ECDowntownFarmersMarket.com Seasonal, locally grown vegetables and fruits, plus baked goods, dairy products, meat, honey, maple syrup, flowers, art, coffee, and more. An Art Market featuring local artists appears most Saturdays throughout the season.

London Square Farmers Market Sundays beginning in June, 8am-2pm • Parking lot at 3007 Mall Drive, Eau Claire • 838-1000 A variety of fresh produce from local farmers.

Eau Claire Farmers Market Beginning Jun. 14, Tues-days & Saturdays 8am-2pm • Parking lot at 3310 E Hamilton Ave., Eau Claire // Wednesdays, 8am-2pm • Parking lot at 2717 Birch St., Eau Claire • 497-5207 • eauclairefarmersmarket.com Fresh and organic vegeta-bles, flowers, herbs, and ornamental plants.

Chippewa Falls Main Street Farmers Market Thurs-days Jun. 6-Oct. 17, 12-5:30pm • Market Lot, 53 E Cen-tral St., Chippewa Falls • 723-7858 • ChippewaFalls-MainSt.org Join us every Thursday afternoon for fresh grown vegetables, fruits, and flowers, as well as locally made baked goods, brick oven pizzas, salsas, jams, jel-lies, soaps, wood carvings, crafts, and much more.

Menomonie Farmers Market Saturdays 8am-1pm & Wednesdays noon-5pm, May 24-Oct. 18 • Dunn County Fairgrounds, 620 17th St., Menomonie • 265-4271 ex. 13300 • rthibado@wcap.org • westcap.org A typical market day will feature 15-20 vendors displaying locally produced vegetables, fruits, honey, maple syrup, bison, pork, baked goods, plants, lotions and soaps, coffee, and craft items.

pick-your-own gardensAppledore Woods W3865 County Rd. HH, Eau Claire • (715) 834-5697 • AppledoreWoods.com Appledore Woods has opportunities to pick your own strawberries, blueberries, and raspberries. These berries plus blackber-ries are available for sale.Augusta Blueberries E27020 E. Branch Rd., Fairchild • 612-850-9852 • www.augustablueberries.com Several acres and varieties of cultivate Highbush blueberris in a park-like setting. Picking season runs mid-July through August and early September. Visit online for picking dates and times.Blue Ridge Growers 246 Carlson Lane, River Falls • (715) 425-8289 • blueridge@sbwireless.net • blueridge-growers.net Pick your own organic blueberries and rasp-berries. Call for picking season dates.Blueberry Hills Farm N7900 Cty Rd J, Menomonie • (651) 303-3372 • info@blueberryhillsfarmwi.com • www.blueberryhillsfarmwi.com Pick your own blueber-ries. Sustainably grown without herbicides or pesticides. See website for details and times.Blueberry Ridge Orchard E2795 Hagness Rd., Eleva • 715-287-3366 • contact@blueberryridge-orchard.com • www.blueberryridge-orchard.com Featuring 20 acres of cultivated highbush blueberries for U-pick and pre-pick. Visit online for picking updates.Bushel and a Peck Market 18444 County Hwy OO, Chippewa Falls • (715) 723-0133 • apples@bushelanda-peckmarket.com • www.BushelAndaPeckMarket.com Open in early August for pick-your-own apples, raspber-ries, and plums. Gift shop and bakery on site featuring honey, jams, jellies and syrups.Cain’s Orchard W13885 Cain Rd., Hixton • (715) 963-2052 • cain@discover-net.net • CainsOrchard.com Pick Highbush cultivated blueberries on Saturdays, late July

through August. (Bring a 5 qt. bucket). Pick 20 kinds of apples at the end of August through late October. Picnic area, play area, and hiking trails.Charlotte’s Berry Patch 210 Kane Rd., Eau Claire • (715) 832-7186 Open for raspberry and blueberry pick-ing. Pickers can also enjoy the scenic flower garden. Call before you drive out.Connell’s Family Orchard 19372 County Hwy OO, Chippewa Falls • (715) 723-5889 • conorchard@aol.com • Find them on Facebook Forty acres of fruit and veggies. Pick tart cherries, blueberries in July, and apples starting in August. Pies, ice cream, carameled apples, jams, honey, and salsas are also available.Govin’s Meats & Berries N6134 670th St., Menomonie • (715) 231-2377 • jgovin@govinsmeatandberries.com • govinsmeatsandberries.com You-pick and pre-picked strawberries. Naturally raised beef, free-range chicken, lamb, and pumpkins also for sale.Grampa Glenn’s Organic Strawberries W11280 Cty Rd. B, Humbird (1/4 mile east of Humbird on Cty Rd. B just off 12/27) • 715-964-8663 • gstuve@centurytel.net • grampaglennsorganicberries.org Pick certified organic strawberries on the Stuve farmstead. Sampling while picking is a must. Call in advance if you want someone to pick on your behalf.Lebo’s Bloomin’ Berries 1784 County Rd. M, River Falls • (715) 684-4666 • Find them on Facebook Two acres of berries, you pick and pre-picked strawberries available in late June. Our varieties tend to ripen later, please call to make sure we’re open!Little Berry Farm W1832 Maple Rd., Eau Claire • 715-559-0447 • berrygirls@littleberryfarmec.com • www.littleberryfarmec.com Offering naturally grown straw-berries and raspberries that are healthy and delicious. Little Berry Farm do not use any chemicals or sprays. Visit their website or find them on Facebook for more de-tails and information regarding picking dates and times.

fresh produce — listings

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VolumeOne.org June 26, 2014 48

Mac’s Berries 10439 130th Ave., Bloomer • (715) 568-1672 They have both u-pick and pre-picked strawber-ries available. We also have pea pods for picking. If you want pre-picked strawberries, call and we’ll reserve them for you to pick up at the farm.

CSAsCommunity Supported Agriculture programs are usually well underway at this point in the growing season. Con-sider the following listings as references for next season. For best results, secure a CSA membership in the Spring and Winter months (before farms’ shares are sold out).

Alchemy Family Farm 12453 County Highway DD, Colfax • (715) 271-2094 • Find them on Facebook 12 shares - lots of veggies, some fruits and herbs - home delivery $225-$400.

Blackberry Community Farm County Road S, Box 136, Wheeler • (715) 658-1042 • blackberry@mosaictele-com.net • www.mosaictelecom.com/~blackberry/ De-livering more than 40 kinds of seasonal, chemical free vegetables, fruits (strawberries, currants, raspberries, melons & apples) and herbs in deluxe and half shares. Members are welcome to visit or volunteer on the farm.Blue Ox Organics • 715-352-0717 • BlueOxFarm@gmail.com • Find them on Facebook Striving to offer the healthiest food available, working to build soils for the future and create an ecologically sound whole-systems farm.Breezy Knoll Farm LLC CSA 2013 N14014 Fairview Rd., Fairchild • (715) 206-0517 • judy@breezyk-nollfarmllc.com • breezyknollfarmllc.com Receive a bountiful harvest of fresh, seasonal, locally grown pro-duce and herbs every week. With every CSA member-ship you also receive a weekly newsletter filled with stories, recipes and information about your vegetables. Eat healthy all growing season long.Cedar Hill Farm & Greenhouse W10041 State Rd. 29, River Falls • 715-426-1831 • cedarhillgreenhouse@comcast.net • www.cedarhillfarmandgreenhouse.com Located 1.5 miles south of River Falls, Cedar Hill grows everything from asparagus to zucchini. Their green-house grows flowers, fruits and produce with fall pump-kins, decor and mums.Drag Smith Farms runs June to November • 1301 16th Ave., Barron • (715) 537-3307 • www.localharvest.org Approximately 30 acres of certified organic produce, greens, and micro greens that are marketed along with bison, elk, lamb, honey, maple syrup and many other products from neighboring farms at the on-farm store and greenhouses. This CSA does not require any work and members will receive a weekly box that usually con-tains salad greens and 6 to 8 other items.

Genesis Acres W16191 Simonson Rd., Whitehall • 715-983-5587 • genesisacres@excite.com Meat CSA featur-ing organic grass-fed and grass-finished beef, pasture pork and poultry. Custom orders for great local organc meats. Also available at the downtown Eau Claire farm-ers market.

Hogsquash Hollow E8295 County Road BB, Colfax • 715-440-4059 • HogsquashHollow@gmail.com • www.hogsquashhollow.blogspot.com A small family farm lo-cated along the Red Cedar River in Colfax. receive a box of fresh, never sprayed, never GMO produce straight from the farm.

Jackson Hollow runs year round • S1291 Hayes Valley Road, Mondovi • (715) 946-3329 • info@jacksonhollow.net 100% chemical free produce, as well as free range eggs and poultry raised by organic methods. CSA mem-bers purchase shares of the seasons produce, delivered to a local drop off point. Egg and Poultry shares are ad-ditional. We treat our land and animals with respect.

Katydid Ranch S7520 Cty Rd. JJ, Fall Creek • 715-877-9978 Katydid Ranch is a 40 acre organic/permaculture farm located 8 miles SE of Eau Claire. Organic produc-tion practices and record keeping are followed so that in the future Katydid Ranch may apply for organic certi-fication. CSA members can enjoy 5-12 vegetable/herb items in their weekly boxes from June through October.

Lauren & Caleb Langworthy N11253 State Hwy 25, Wheeler • 715-352-0717 • Find them on Facebook Where the driftless meets the north woods, you’ll find this family farm. Lamb, mutton, and wool available from their flock of sheep. CSA membership features produce.

MoonRise Farm • 715-578-6803 • MoonRiseFarm@hotmail.com • Find them on Facebook Providing week-ly deliveries of a diverse group of produce sustainably grown for a reasonable price. MoonRise Farm offers a variety of vegetables, herbs, and fresh-cut flowers that are naturally and sustainably grown for CSA members.

Scenic Pastures Farm E17900 Scenic Dr., Fall Creek • (715) 456-3037 • www.scenicpasturesfarm.weebly.com Scenic Pastures Farm is a family farm that offers a 100% heirloom fruit and vegetable CSA and pastured chickens.

Someday Acres 6790 Walnut Rd., Eau Claire • heyce-dar@gmail.com See contact info for details.

Special Treat Farm N674 Cty Rd. H, Mondovi • (507) 272-0526 • The CSA runs for 20 weeks, May-October. All shares include farm fresh eggs, and usually includes heirloom tomatoes and sweet corn. CSA members are welcome at the farm for work hours for discounts or visiting anytime.

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TAKE ADVANTAGE:Fresh asparagus is offi-cially out of season in July, so grab a few stalks at one of several area farmers markets this week or suffer imperfect asparagus until next summer. Your call.

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St Fiacre GAPP E5520 Evergreen Rd, Eleva • (715) 878-4767 • stfiacregapp@gmail.com • StFiacreGapp.tripod.com Various veggies, honey, and eggs. No pickup points. 10 shares costs $400 (no work option). Eggs, pork, and honey on a small scale. Donna’s All Natural is a new line of products made from beeswax and honey, essential oils, cocoa and shea butters and sweet almond oil. Included in the line are hand cream, lip balm, restor-ative ointment and foot cream.Sunbow Farm runs May through November • S7805 Norrish Rd., Eau Claire • (715) 379-7284 • sunbow-farm.com Serving the Chippewa Valley with fresh, local, green-grown produce, chicken, lamb, and certified or-ganic herbs since 2003. Sunbow believes in connecting people to the land so all of their shares require an agree-ment to help at the farm. Members help with planting, weeding, maintenance, and picking.Sylvan Hills runs June through October • E2161 530th Ave., Menomonie • TheFarm@sylvanhillsfarm.com • SylvanHillsFarm.com Half a share costs $400 and a full share costs $650. A share includes a weekly pick-up of fresh, locally grown, certified organic produce that will amply feed a family. Items included are: tomatoes, beans, carrots, radishes, and more. Thornfield 330th Ave., Menomonie • 612-961-7182 • thornfieldgarden@outlook.com • www.thornfieldgar-den.com Twenty five acres of garden, field and woods where fruit, vegetables, honey and hops are produced as sustainably as possible. A source of very fresh, organi-cally grown produce that tastes better than almost any-thing you can find at a store.Together Farms W93 Norden Rd., Mondovi • 715-210-4740 • togetherfarms@gmail.com • www.togetherfarms.com Striving to raise the healthiest, happiest animals with lots of minerals and pasture, 100% grass-fed/fin-ished beef and lamb, pasture pork, chicken turckey and duck. GMO-free and no MSG, nitrates and other unpro-nouncable ingredients.

Turnip Rock runs June-October • 260 95th Street, Clear Lake • (715) 268-9311 • turniprock@gmail.com • Tur-nipRock.com Growing 10-12 acres of produce for their 260 members. 99% of what they grow goes to the CSA. Turnip Rock is not a wholesale farm, but a CSA in the traditional sense, a family farm, with only a few hired hands and control of the operation every step of the way.

garden centersIn addition to these listings, local grocers may have great gardening amenities available as well.

Aquarian Gardens N2548 440th St., Menomonie • (715) 664-8808 • info@aquarian-gardens.com • aquar-ian-gardens.com Experienced gardeners work with you through the entire process of creating a beautiful garden, from the initial consultation to the maintenance visits af-ter the garden is complete. They also have a shop where you can buy various plants (either by chance or appoint-ment).

Blaine’s Farm and Fleet 2583 S Prairie View Road, Chippewa Falls • (715) 723-1806 • farmandfleet.com A hardy selection of trees, shrubs, perennials, annuals, vegetables, and hanging baskets, all grown locally with nursery quality so you know they will survive and pros-per in your lawn and garden. While you’re there, you can pick up garden maintenance supplies, lawn decor, and more.

Bobolink Nursery LLC N6548 429th St, Menomonie • (715) 231-3901 • bobolinknursery.com Bobolink’s barn-style garden center and three large growing ranges are packed with perennials, vegetables, annuals, shrubs, and trees. Owners Dan and Amy Dopkins have been in the plant growing business for essentially their entire lives and are very happy to pass their vast stores of knowledge on to you. They also offer services such as landscaping design and installation.

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fresh produce — listings (continued)

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WELL-GROOMED GARDENS: Workers put in time watering and planting at the Eau Claire Community Gardens.

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Chippewa Hardware & Garden Center 17168 County Highway J, Chippewa Falls • (715) 726-2515 From wheelbarrows to lawn decor, they offer most every tool you’ll need to tend your garden.

Chippewa Valley Growers 7825 Prill Road, Eau Claire • (715) 839-8448 • chippewavalleygrowers.com Carries a wide variety of stock, specializing in bedding plants, flowers, and vegetables. Work with gardeners to create custom baskets and containers and check out growing ideas and tips in their spring newsletter.

Christensen Florist & Greenhouses 1210 Mansfield St., Chippewa Falls • (715) 723-2251 • wecare@chris-tensenflorist.com • christensenflorist.com Over eighty years of experience in the art of flowers. You know when you choose Christensen Florist you are getting the highest quality. They have given local brides the most extraordinary wedding flowers for both intimate and ex-travagant venues. They will help you create the perfect floral design to truly fit your wedding style, and budget.

Circle M Nursery 3942 103rd St., Chippewa Falls • (715) 723-4247 • www.circlemnursery.com Circle M has served as a complete garden center for the Chip-pewa Valley for over 35 years, providing trees, shrubs, annuals, perennials, black dirt, mulches, and flexible landscaping services.

Dave Bresina’s Nursery 9885 Hwy Q, Chippewa Falls • (715) 723-3080 • Find them on Facebook Bresina’s nursery is stocked full of the rocks, dirts, plants, and trees you need to turn your landscape into something worth looking at.

Down To Earth Garden Center 6025 Arndt Ln., Eau Claire • 715-833-1234 // 22223 Cty. Hwy. O, Cadott • 715-289-4567 • home@dwntoearth.com • dwntoearth.com The Down to Earth Garden Center is a relaxing and spacious environment in which potential planters can find greeneries of every kind. Take advantage of their landscaping and lawncare services.

Fryszki’s Country Gardens N1956 State Road 85, Eau Claire • (715) 835-8743 • fayer@cvol.net • www.frysz-kis.com Fryszki’s Country Gardens offers a wide vari-ety of unique and colorful annuals, perennials, grasses, herbs and vegetables.

Gehrke Floral & Greenhouses 515 E. Main St., Mon-dovi • 715-926-4931 • gehrkefloral@yahoo.com • geh-rkefloral.com Choosing only the freshest, highest qual-ity flowers, this shop has the professional and caring staff for your floral needs. Gehrke Floral has the flowers, plants, and gifts to help you express yourself perfectly.

Green Oasis Garden Center 1403 122nd St., Lake Hall-ie • (715) 832-0800 ext. 100 • GreenOasisGardens.com This garden center offers lawn art and accessories, plus various trees, ornamental grasses, perennials, mulch, dirt, compost, and patio block. They also offer a variety of classes throughout the gardening season to help you make your garden extra special.

Green Thumb Landscaping and Excavating 6700 Hwy 12 E., Eau Claire • (715) 832-4553 • www.greenthumb-landscapingwi.com Green Thumb Landscaping and Ex-cavating provides garden care and maintenance. They offer a unique blend of perennials, shrubs, native trees, annuals, bark, mulch, and rock. They also sell lime, dirt, fertilizer, pesticides and more.

Greener Grass Systems 3261 S Joles Pkwy, Lake Hall-ie • (715) 723-0800 • www.greenergrasssystems.com In addition to their extensive landscaping services, Greener Grass Systems provides a selection of large trees, orna-mental grasses, perennials, colored mulch, black dirt, and compost for your lawn and garden needs.

Grinde’s Garden Center 2903 Preston Rd., Eau Claire • (715) 833-2292 • www.grindesgardencenter.com Family owned for 28 years, Grinde’s greenhouses offer a full line of self-produced vegetables, plants, flowers, seeds. They specialize in hanging baskets and bedding plants.

Grow Box USA • (715) 514-3399 • info@growboxusa.com • www.growboxusa.com Founded in 2009, Grow Box USA provides grow cabinets at a fair price for the best growing experience possible.

Halfen Garden Center and Hosta Heaven 19130 72nd Ave, Chippewa Falls • (715) 723-3414 • terrencehal-fen@yahoo.com • halfengardencenter.com Halfen Gar-den Center is a family run business that offers a wide array of hostas, vines, annuals, vegetables, fruits, trees, and shrubs. They offer garden layouts to help you know the best place to plant around your home.

Klinger Farm Market 12756 132nd St, Chippewa Falls • (715) 288-6348 • klingerfarmmarket@yahoo.com • klingerfarmmarket.biz In addition to 18 greenhouses full of flowers, vegetable plants, herbs, shrubs, trees, hang-ing baskets, water plants, and house plants, Klinger of-fers a swath of freshly grown produce, home and garden ornaments, bird baths, jams, honeys, and organic gar-dening products. They are open year round.

Kopp’s Growing Grounds W6315 Wisconsin Trunk 85, Eau Claire • (715) 834-2569 • www.koppsgg.com In business since 1989, Kopp’s offers quality bedding plants that you can not find at regular retail outlets. They also have a wide variety of perennials, trees, and shrubs.

Lowes Creek Tree Farm S9475 Lowes Creek Rd., El-eva • (888) 878-4166, 715-878-4166 • christmas@lowescreektreefarm.com • www.lowescreektreefarm.com Lowes Creek Tree Farm’s retail nursery market in-cludes a full line of potted shade trees (over 50 varieties), flowering trees, fruit trees, shubs, and perennials, plus landscape consulatation, design services, and delivery and planting services.

May’s Floral Garden 3424 Jeffers Rd., Eau Claire • (715) 836-8220 • www.maysfloralgarden.com Primar-ily a florist, May’s designs and sells products for both indoor and outdoor living. They have 11 greenhouses that are in production where they grow annuals, peren-nials, and indoor green plants. They also carry various gardening supplies.

Menards 3619 South Hastings Way, Eau Claire • (715) 832-3344 // 5210 N. Clairemont Ave., Eau Claire • (715) 830-0011 • menards.com Menards offers a full-blown garden center and every tool you could ever think of to tend your garden, making it a convenient one-stop shop for your gardening needs.

Out to Laurie’s Greenhouse & Crafts lauriep@pow-ertexgroup.com • www.outtolauries.com specializing in top-quality annual flowers, planters, hanging baskets, combination pots, and special made-to-order items per request. Enjoy the friendly and helpful atmosphere of this three-generation, family owned greenhouse. Only open Saturdays in the Spring. See contact info for de-tails.

Paint Creek Nursery & Tree Farm 3215 North 140th Ave, Cadott • (715) 723-2072 • info@paintcreeknursery.com • paintcreeknursery.com Paint Creek Nursey’s goal is to grow shrubs and trees that benefit people and the environment. They have a variety of native tree species, including conifers, hardwoods, and shrubs, that can be purchased either as seedlings or transplants.

Petit Jardin 13811 7th St., Osseo • (715) 597-2525 • On the bank of Lake Martha, Petit Jardin has a large selec-tion of native perennials, specialty annuals, herbs, trees, and shrubs, with an emphasis on organic and sustainable gardening.

Plant Marketing LLC 819 W. Shorewood Dr., Eau Claire • (800) 752-6879 • www.plantorders.com A grower and marketing agent of live plants, specializing in the distri-bution of foliage, bedding, perennials, cacti, blooming, and holiday/seasonal plants.

Sears Hometown Store 2521 Hills Court, Menomonie • (715) 232-8086 • searshometownstores.com Sears sells the supplies every home gardener needs to keep their plants in top shape.

Season’s Harvest Greenhouse E5345 County Rd D, Menomonie • (715) 231-4769 • seasonsharvest@dishup.us • www.seasons-harvest.com Season’s Harvest has an impressive 6 greenhouses full of annuals, perennials, trees, shrubs, vegetables, and herbs. Also, the potting shed station located outside the greenhouses allows you to mix, match, and plant your flowers right after or while you’re browsing.

Shopko 955 W Clairemont Ave, Eau Claire • (715) 832-9777, (715) 726-1251 • shopko.com Between their out-door garden center and the tools and supplies they sell in-store, Shopko offers everything you need to get your garden started right.

The Flower Farm 6400 State Rd 93, Eau Claire • (715) 832-7189 • Established in 1988, The Flower Farm car-ries a wide variety of annuals, perennials, trees, and herbs.

The Potting Shed 1717 Devney Dr., Altoona • (715) 831-4000 • brett@thepottingshed1.com • thepotting-shed1.com The Potting Shed carries a plethora of annu-als, perennials, shrubs, and trees; as well as anything you could possibly need to plant a garden including fertiliz-ers, gloves, and the largest organics section around.

Wal-Mart 3915 Gateway Dr., Eau Claire; 2786 Com-mercial Blvd., Chippewa Falls; 180 Cedar Falls Rd., Menomonie • walmart.com Wal-Mart has the plants, flowers, and supplies you need at the price you can afford. Locations in Chippewa Falls, Eau Claire, and Menomonie.

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