Local Farmers: Part of your Community
March 18, 2020
March 24, 2020 – by Sylvia Burgos Toftness, Bull Brook Keep Editor’s note: During these uncertain times, buying a share in a Community Supported Agriculture
The View from farm table country
Wisconsin Farmers Union, a Local CAFO, and Regenerative Agriculture
March 18, 2020
March 24, 2020 By Mike Miles, Treasurer, Polk-Burnett Wisconsin Farmers Union Editor’s note: Mike Miles and his wife Barb run Anathoth Farm in Polk County.
Paula and Don Knutson: Why do You Support Farm Table Foundation’s Mission?
March 16, 2020
March 24, 2020 – by Paula Knutson One of the joys of retirement has been discovering our new community’s gems. How wonderfully surprised we were
New Classes with Instructor Sal Daggett!
March 10, 2020
March 24, 2020 Note: we will be in touch with specifics about upcoming classes. Some may be able to be held outside while maintaining social
Coming Home to Eat: Food as Sacramental
January 28, 2020
January 28, 2020 By Mike Schut, Farm Table’s Senior Program Director I grew up outside of Rochester, Minnesota. My dad had grown up on a
Swedish Pea Soup and Pancakes
January 24, 2020
from Farm Table instructor Terry Kelzer Swedish Yellow Pea Soup (Ärtsoppa) Ingredients 1 pound whole dried yellow peas 8 cups water or chicken broth—or some
Paul Isakson: Why do You Support Farm Table Foundation’s Mission?
January 12, 2020
January 28, 2020 – by Paul Isakson Farm Table Foundation has become one of Amery’s largest downtown assets: as a restaurant, educational center, and community
HOLIDAY + WINTER HOURS
November 25, 2019
Warm holiday greetings from Farm Table Foundation! Please note: We will be CLOSED for Thanksgiving on Thursday, November 28, so that our staff can gather,
Barley & Lentil Soup
November 15, 2019
Adapted from Cooking Matters for Parents Ingredients 3 medium carrots 2 medium onions 3 large cloves garlic 4 cups fresh spinach ¾ cup pearl barley
Eating Well on a Budget
November 15, 2019
November 16, 2019 – by Mike Schut “The class has been very fun!! I love the new recipes, cooking with ingredients I otherwise would not have
Holiday Feast–Join Us!
November 12, 2019
A Benefit for Farm Table Celebrate this special time of year with local treasure, chef, and storyteller Terry Kelzer. Terry will host this evening’s dinner
Leslie Svacina: Why do You Support Farm Table Foundation’s Mission?
November 12, 2019
November 16, 2019 – by Leslie Svacina I support Farm Table because of their commitment to local farmers, good food, and purposeful education; I also
$5 Pitchers o’ Beer; Order Holiday Treats
November 12, 2019
Farm Table’s Restaurant is celebrating five years! Join us on Wednesdays through Christmas for $5 pitchers of Minnesconsin–a delicious lager from Hop and Barrel Brewing
Katy Ellefson: Why do you support Farm Table Foundation’s mission?
August 30, 2019
September 15, 2019 – By Katy Ellefson Potato buns, boiled beets, rice pudding, steamed garden veggies in a roux sauce, dill pickles, hot cooked applesauce,
Cooking Matters:
August 30, 2019
Sweet and tangy. Slow-cooked red cabbage is a must have side dish with any German meal.Serves 6-8 and takes about two hours to slowly cook.
Carbon, Cattle, & Conservation Grazing
August 30, 2019
September 15, 2019 By Brian DeVore, Land Stewardship Project Editor’s note: George Boody will be discussing regenerative farming at Farm Table on October 26, 7
Farm Table Headed to Braise in Milwaukee!
August 23, 2019
Milwaukee’s Braise restaurant’s mission is to reconnect people with their food. They have invited Sarah, Farm Table Foundation’s Chef and Kitchen Manager, to be one
Spring Vegetable Fried Rice
August 14, 2019
Ingredients 3 Tbsp oil 1 head broccoli 1 cup peas 1 cup carrots 1 cup mushrooms 2 green onions (or half a medium yellow onion)
