Recipes | Around the Farm Table (2024)

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Ingredients

1. 1 1/2 cups Butter
2. 1 1/2 cups Sugar
3. 6 Eggs
4. 2 tsp. Vanilla
5. 4 Tbs. Lemon Juice
6. Zest from 2 Lemons
7. 2 cups Stinging Nettle purée
8. 4 cups Flour
9. 4 tsps. Baking Soda
10. 1/2 tsp. Salt ( use if your butter has no salt)

Instructions

1. Preheat oven to 325F and prepare 2 (9 inch) cake pans and 1 8in square pan by lightly greasing and dusting with flour. Cut out circles of parchment paper for the pans and grease as well
2. Nettle purée: wearing gloves pick the leaves off the stems. (brown grocery bag of nettles) should be enough!
3. Place leaves in boiling water 2 min. strain, then place in ice bath till cool
4. Use a blender to make a smooth paste add water if needed for smooth consistency
5. If Easter comes to early in WISCONSIN then I have to use spinach Take the raw spinach and purée with 1-2 tbs water
6. In a large bowl cream the butter and the sugar for several minutes, add eggs 1 at a time beating well. Mix in vanilla, lemon juice and zest. Now add the nettle purée
7. Add dry ingredients: sifted flour, baking powder and salt (if not in butter)
8. I fill the 9 inch pans 2/3 full. Then the rest is in 8 in square pan
9. Baking at the lower temperature helps keep nettles green. And with the lemons it’s an amazing flavor.
10. Bake until toothpick comes out clean. Check after 25 min. Depending on your oven.

Frosting

1. 1/2 c Chèvre goat cheese
2. 1/2 c soft butter
3. 4-5 cups powdered sugar
4. 1 tbs lemon juice more if needed for consistency
5. Cream the butter and chèvre and sugar then lemon juice for consistency

To assemble the Moss cake

1. Have cooled cake in freezer, makes it much easier to frost. If your cake tops are raised you can cut them off to make a flat top. Then use this cut off part for Moss
2. Places strips of waxed paper around the bottom of the cake plate ( you need it there when applying the Moss)
3. Frost bottom cake and add next layer, frost sides.
4. Have the 8 in cake crumbled up. Use hands or food processor to make crumbs.
5. Place all around the cake top and sides.
6. Have fun now decorating it as a theme cake. Easter , fairy garden etc

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Ingredients

1. 1-1/2 pounds ground wagyu beef
2. salt and pepper to taste
3. 4 buns
4. lettuce (optional)
5. tomatoes (sliced, optional)

Instructions

1. Season the ground beef with slat and pepper
2. Form into 4 patties, 3/4 inches thick and press your thumb into the middle to form a depression on top to prevent bulging
3. Brush the patties with oil, place on grill and cook until golden brown and slightly charred, about 3-5 minutes per side
4. Set aside, cover and let rest for 10 minutes
5. Assemble burgers to taste

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Ingredients

1. 1 Round or Pullman Loaf of Bread (unsliced) - Dark or White
2. Filling, Frosting and Garnish ingredients...
3. 10 oz cream cheese, softened
4. 1-1/4 cups sour cream
5. 1 tsp. Salt
6. 14 oz local smoked trout
7. 1 egg, hard boiled - sliced for garnish
8. Baby shrimp, cooked, peeled and chilled to garnish
9. 4 inch cucumber, sliced
10. 4 radishes, sliced, to garnish
11. Chopped parsley, to garnish
12. Butter, softened

Instructions

1. Mix cream cheese and sour cream ... Season with salt. Divide the mixture in to 2 portions ...
2. 1/2 for the Frosting - set aside
3. 1/2 for the filling - stir in the smoked trout

Assembly

1. Cut the crusts off the bread loaf and slice into 3 horizontal layers. Put the 1st layer on a decorative platter or cake stand. Spread with the trout filling and cover with cucumber slices. Press the next layer down and spread butter, mustard hard boiled egg slices and sliced radishes. Press the top layer down and spread or “Frost” the top and sides with the cream cheese and sour cream mixture. Have fun garnishing with the baby shrimp, slices cucumber, radishes, eggs, and parsley ... Enjoy !

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Ingredients

1. 8oz bison filet
2. 1oz. capers
3. 1 tbsp Dijon mustard
4. 2 tbsp Worcestershire sauce
5. 1/2 tsp minced garlic
6. 1/4 cup diced red onion
7. 3 tbsp torn fresh tarragon leaves
8. 2 tbsp olive oil
9. 1 quail egg yolk
10. Salt and pepper to taste

Instructions

1. Mince the bison filet very fine
2. Combine bison with all the ingredients except the quail egg yolk
3. Place the mixture on a plate and top with quail egg yolk

Notes

1. Serve with a salad made with wild foraged greens and a Wisconsin sparkling wine

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Ingredients

1. 1/4 cup Wisconsin Maple Syrup
2. 1/2 cup balsamic vinegar
3. 2 teaspoons of Dijon mustard
4. 1 cup extra-virgin olive oil
5. Salt and pepper to taste

Instructions

1. Place maple syrup, vinegar, mustard and salt and pepper into a blender.
2. Pulse and combine, then add olive oil in a steady stream with the motor running.
3. Serve on your favorite greens.

Notes

1. Store in a lidded mason jar in the fridge.

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Cook Time

45 min

Ingredients

1. 3 cups Bread Flour
2. 1 + 1/2 teaspoons kosher salt
3. Heaping 1/4 teaspoon active dry yeast – (not fast acting or bread machine yeast)
4. 2 cups warm water

Instructions

1. In large mixing bowl combine flour, salt, and yeast. Stir together until well mixed. Add water and stir until a sticky dough forms and there are no dry patches. Cover with plastic wrap or an airtight lid and place in a warm place to rise 12-18 hours.
2. Turn risen bread out onto a floured surface and dust with more flour. Cover with cling wrap and then a dish towel and allow to rise for another two hours.
3. Thirty minutes before bread is finished rising, preheat oven to 475 and place cast iron dutch oven, lid and all, into oven to preheat for thirty minutes.
4. Remove dutch oven and carefully set on a heat resistant surface. Set lid aside on another heat resistant surface. Using both hands, pick up dough and shape into a ball before dropping it into the pot.
5. Place lid back on pot and return to 475 degree oven for 30 minutes.
6. After thirty minutes remove lid and continue baking bread for another 15 minutes.
7. Allow to cool completely.

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Prep Time

1 hr 10 min

Ingredients

1. 12-15 potatoes, washed and cut in half
2. 6 onions, left whole
3. 12 carrots, cut into 3 to 4 inch chunks
4. 2 heads cabbage, quartered
5. 12 ears corn on the cob, cut in half
6. 12 bratwursts (Italian sausages are good, as are spicier versions.) or 12 other sausages (Italian sausages are good, as are spicier versions.)
7. 3 (12 ounce) cans beer
8. salt and pepper, to taste

Instructions

1. Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
2. Pour in the cans of beer and season with salt and pepper. (Can also add garlic, Montreal Steak seasoning, or whatever other seasonings you prefer.).
3. Cover and bring to a boil. Steam on propane burner for about one hour.
4. Serve with buns for the sausages and/or plain white bread and butter.

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Total Time

10 min

Ingredients

1. 3 C fresh nettle leaves
2. 4 garlic cloves
3. 3/4 C pine nuts
4. 1/4 C olive oil
5. 1/2 tsp sea salt
6. 1 Tbs lemon juice
7. 3/4 C parmesan or asiago cheese, shredded (optional)

Instructions

1. Put a pot of water on and when its boiling dump the fresh nettles in for just one minute.
2. Strain well and get as much water out as possible. Add nettles to blender or food processor.
3. Add garlic, pine nuts, olive oil, sea salt, lemon juice and cheese if you're using it.
4. Pulse until smooth and creamy and salt to taste.

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Ingredients

1. 1 tbsp olive oil
2. 1 red onion, diced
3. 2 red bell peppers, diced
4. 1 bunch of kale, stems removed and leaves torn
5. 3 garlic cloves, minced
6. 1 tsp dried thyme leaves
7. 1/8 tsp ground nutmeg
8. 8 cups 1-inch cubes of bakery style whole grain bread
9. 1 1/2 cups shredded sharp cheddar
10. 6 large eggs
11. 3 cups milk

Instructions

1. Spray a 9x13-inch baking dish with cooking spray. Set aside.
2. Heat oven to 350F.
3. Heat oil in a large skillet over medium heat. Add in the onion and bell peppers, stirring frequently until soft, about 5-7 minutes. Add in the kale and cook until wilted, about 5 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and nutmeg, and season to taste with salt and black pepper. Remove from the heat and set aside.
4. Place half of the bread cubes in the prepared baking dish. Top with half of the veggies and half of the cheese. Repeat with remaining bread, veggies, and cheddar.
5. In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper. Pour the egg mixture into the prepared baking pan, over the bread, veggies, and cheddar. Press down to make sure it soaks into the bread cubes. Do this every 10 minutes for 30 minutes or put it in the fridge overnight to soak.
6. Bake, uncovered, for 45-60 minutes or until golden brown and set.

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Total Time

40 min

Ingredients

1. 1 3⁄4 cups unbleached flour, sifted
2. 1 1⁄2 teaspoons baking soda
3. 1⁄2 teaspoon salt
4. 1 1⁄2 cups sugar
5. 3 large eggs
6. 1 cup vegetable oil
7. 1 to 1 1⁄2 cup beet, pureed (15 ounce can of beets in water, drained and pureed is 1 cup)
8. 2 ounces unsweetened chocolate (melt and cool 2 1-oz squares of baking chocolate)
9. 1 teaspoon vanilla extract confectioners' sugar, sifted

Instructions

1. Preheat oven to 350
2. Grease 13 x 9 x 2-inch baking pan
3. Sift together the flour, baking soda and salt; set aside
4. Combine sugar, eggs, and oil in a mixing bowl
5. Beat with an electric mixer set at medium speed for 2 minutes
6. Beat in the beets, cooled chocolate, and vanilla
7. Gradually add dry ingredients, beating well after each addition
8. Pour into prepared baking pan
9. Bake for 25 minutes or until cake tests done
10. Cool in pan on rack
11. Cover and let stand overnight to improve flavor
12. Sprinkle with confectioners' sugar

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For The Starter

1. 1 1/2 Cup Rye Flour
2. 1/2 Cup Wheat Flour
3. 2 Tablespoons Kosher Salt, divided
4. 1 1/4 Cup Buttermilk
5. 1/2 Cup Water

For the Bread

1. 1 Teaspoon Dry Yeast
2. 1 Teaspoon Sugar
3. 2 Tablespoons Honey
4. 2 Tablespoons Kosher Salt
5. 1 Bottle of Beer
6. 6 1/2 Cups of Rye Flour
7. All but 3/4 Cup of the starter (reserve the rest for your next batch)
8. 3 Cups of warm water, divided
9. 2 1/2 Cups Cracked Rye
10. 1/2 Cup Sunflower Seeds
11. 1/2 Cup Golden Flax Seeds

For The Starter

1. In a medium bowl mix together: Rye flour, whole wheat flour, 1 tablespoon Kosher salt. Slowly add buttermilk and water until well mixed. Place mixture into a clean, small bowl (a cereal bowl works well). Sprinkle the starter with the remaining 1 Tablespoon Kosher salt, then place a paper towel over the top and store in a cool dark area for seven days. This will allow the starter to ferment and start working.

For the Bread

1. Add the yeast and sugar to a 1/2 cup of very warm water. Stir with a fork to dissolve. Let sit 5 minutes or until the mixture begins to foam.
2. In the bowl of a standing mixer fitted with the dough hook add: The rye flour, honey, beer, Kosher salt, and the starter, mix to combine.
3. Slowly add 2 1/2 cups of warm water a 1/2 cup at a time until the mixture is well mixed. This will take about 7 minutes and the mixture will feel and look like cement!
4. With the mixer on low speed add in the cracked rye, sunflower and flax until just combined.
5. Pour mixture into a 3 liter bread pan and let sit at room temperature for 6 hours before baking.
6. Bake the bread at 350* for two hours, every half hour spritz water into the oven.
7. When you take the bread out of the oven, take it out of the pan and spritz with water on all the sides, then turn the oven off and return the bread to the oven to cool. Once cooled wrap in plastic wrap and store for a day before serving.

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Ingredients

1. 8 hard boiled organic eggs
2. 2 tablespoons mayonnaise
3. 2 tablespoons of Dijon mustard
4. 2 tablespoons of rice vinegar
5. 3 teaspoons of Door County Caviar
6. small bunch of Watercress
7. 1/2 teaspoon each salt and pepper
8. 6 teaspoon of butter
9. 6 thin slices of Danish Rye Bread

Instructions

1. Chop eggs with a pastry blender in a bowl to about 'pea size'. Add vinegar, mustard and salt and pepper mix together check seasoning to your taste. Add mayonnaise to moisten to your liking...I like mine on the dry side.

Assemble open-faced sandwiches

1. Butter each slice of bread generously with 1 teaspoon of butter
2. Layer with fresh watercress
3. Slather on egg salad
4. Top with 1/2 teaspoon of golden Door County caviar
5. Serve with chilled Gamble Ode Aquavit and a crisp Wisconsin beer...Skoal!

Notes

1. Makes 6 open-faced sandwiches. The word Smorgasbord literally translates to, 'buttered bread' ... so don't be shy with the butter! – Inga

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Ingredients

1. 1/2 cup buckwheat honey
2. 1/2 cup apple-cider vinegar
3. 1 inch piece of ginger, grated
4. 1 gallon cold water
5. fresh seasonal fruit and sprig of mint for garnish

Instructions

1. In a large pitcher stir the honey, apple cider vinegar, grated ginger and water together
2. Add more or less honey or vinegar to your taste
3. Serve in mason jars filled with plenty of ice and garnish with seasonal fruit and a sprig of mint
4. You may substitute the honey with molasses or maple syrup

Notes

1. And for a fun, delightful summer co*cktail add a jigger or two of gin or vodka to your Switchel ... of course only after all the hay has been picked up from the field and stacked up in the barn! –Inga

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Ingredients

1. 3 cups peeled and roughly chopped 'baking' potatoes
2. 1 very large onion chopped, yellow or white
3. 6 cups vegetable broth
4. 4 cups, lightly packed, tender nettle leaves, rinse under warm water 1/2 teaspoon lemon juice
5. 1/4 teaspoon of grated nutmeg

Instructions

1. Place the broth, potatoes and onions in medium size saucepan, bring to boil then partially cover and simmer for 15 minutes
2. Add the nettles and nutmeg to the saucepan
3. Return to boil then simmer once again for an additional 15 minutes
4. Puree the soup
5. Top each portion with a dollop of sour cream, creme fraiche, or plain yogurt
6. Serve with a crisp glass of dandelion wine and crusty bread

Notes

1. A delightful, delicious spring tonic ... don't worry, the 'sting' of the nettle disappears with cooking! –Inga

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Ingredients

1. 2 cups all purpose flour
2. 1/3 cup sugar
3. 1 tablespoon baking powder
4. 1/2 teaspoon salt
5. 1/2 cup dried cranberries
6. zest of 1 lemon or orange (my favorite is lemon!)
7. 1-1/4 cup heavy cream

Instructions

1. Preheat the oven to 425* F.
2. Ready a large ungreased baking sheet, lined with parchment paper
3. Place dry ingredients in large bowl and whisk together thoroughly.
4. Stir in zest and dried cranberries.
5. Add in heavy cream all at once and stir together until all ingredients are moistened. Now use hands to gather dough and knead inside the bowl turning and pressing any loose pieces together about 10 times.
6. Place on lightly floured surface and pat the dough into an 8 inch circle about 3/4 inch thick. Cut with a 2 inch round biscuit cutter. Place 1/2 inch apart on the lined baking sheet. Makes approx. 15 scones.
7. Bake 12-15 minutes, until the tops are golden brown.

Notes

1. My mother places the baking sheet of scones into freezer for several minutes or as long as overnight to set the cream before baking. It helps keep the scones standing upright during baking. Also, try brushing the tops with a little cream or melted butter and put them under the broiler a minute or two to help get that yummy rich, golden color. –Inga