Celebrate the abundance of fall at our third annual Harvest Fest on Saturday, September 20, 2014 from 8 a.m. to noon at the Ashland Area Farmer’s Market (200 block of Chapple Avenue). Listen to music by Bentley Brehm, play Cheeky Monkey games, sample free local foods (while supplies last), and more! To become a vendor, please
August is National Picnic Month, so pack your basket and head to one of these beautiful spots located around Chequamegon Bay. What’s your favorite picnic spot? Prentice Park in Ashland – West on U.S. Highway 2. Left on Turner Road. Right on Park Road. Two picnic shelters and a number of picnic tables make this a
Phil Freeman and Wendy Stein founded Hungry Hill Farm years ago on a small hill near Washburn, Wisconsin. The area where they live was referred to as “hungry hill” because it was difficult to make a living farming. They assumed this was due to the sandy soil and lack of equipment that farmers have available
Down a short gravel drive just off the Marengo River, you’ll find Hidden-Vue Farm, a working family farm that has supported four generations. David Nortunen, along with his wife Jennifer and three children (Mia, Kieren, and Matthew), operates the farm that his family has worked for over 100 years. Just 12 miles south of Ashland,
Taste of the Bay is a free-admission food festival celebrating the food of Chequamegon Bay. Produced by the Chequamegon Food Co-op and hosted at the Ashland Area Farmer’s Market on Saturday, August 15, 2015 from 8 a.m. to noon, Taste of the Bay aims to showcase the fresh food and culinary talents of businesses in the Chequamegon Bay area. The festival will feature foods grown by local farmers and produced by caterers and value-added product creators.
Born out of a desire to connect local food producers with more customers, the festival will give just a taste of foods created in the Chequamegon Bay area. Local food vendors will offer samples of their creations for festival goers to try out. There will also be information about local foods and a book signing by Mark Phillips, author of “The Old Rittenhouse Inn Cookbook.”
If you would like to become a vendor or send food samples, please, please contact Meagan Van Beest, Marketing and Member Services Manager at (715) 682-8251 or [email protected].
With the warmth of summer comes an increase in outdoor activities, including the sore muscles that go with them. A regular summer massage can help relieve the typical muscle aches and pains associated with our more active warm weather undertakings. Here are just a few of the ailments massage can help relieve: Tennis elbow
Deep Roots Farm was recently established in 2010 as a direct market herb and vegetable producer. The farm is owned and operated by husband and wife team, Sean Godfrey and Britton Doolittle. The farm was founded on the idea that healthy families and communities require healthy food. In addition to culinary herbs, the couple also
Tuesday, June 25, 2013 – 10 a.m. to 4 p.m. at the Northern Great Lakes Visitor Center, County Highway G, Ashland, Wisconsin The Chequamegon Food Co-op has been invited to participate in a USDA round table discussion about strengthening the local economy. Specifically, USDA agency representatives will discuss how the agencies and service centers coordinate program
A longtime dream of Theresa Depies, her husband Jeff, their five children, an aunt, and many others became a reality in 2008, with a Mother’s Day gift of one Jersey cow starting it all. Springbrook Organic Dairy has grown by leaps and bounds since then, adding new products each year. Located north of Springbook, Wisconsin,
Seasonal eating means building your meals around what is fresh at the moment. Fruits and vegetables consumed in season have more vitamins and minerals than their off-season counterparts. Plus, they often have more flavor and richer color. When you choose to eat in season, you will also see lower prices which mean a lower overall grocery bill. Not surprisingly our bodies are even hardwired to eat seasonally, with a craving for lighter, greener meals in spring and summer followed by a need for dense, protein-rich foods in fall and winter.
Summer is a great time to start eating seasonally because you skip the challenge of limited selection of winter. Seasonal eating means changing the way you prepare your grocery list. You need to switch from thinking about what your taste buds say they want to what has recently been harvested. This approach to meal planning often means that you shop first and develop a meal plan from your purchases.
What can you expect to be fresh each season? Spring and early summer will bring a variety of greens and herbs, which mean salads and light soups would make a natural addition to your menu. As summer progresses, you’ll find more tender vegetables come into season like delicate summer squashes, tomatoes, and broccoli. Fall and winter bring root vegetables and squashes, with a few greens and herbs, too.
Can you imagine seeing an empty shelf and a sign that says “Bacon Out of Season” at the store? It might be hard to believe, but meat, fish, poultry, and dairy products also experience seasonality. Traditionally, animals spend the summer plumping up before being slaughtered in the fall. This means bacon and steak really should only be on your autumn and winter menu (unless, of course, you either freeze the meat or are a vegetarian). Eggs too are seasonal, with the bulk of laying occurring naturally in the spring and summer. Farmers use supplemental light to convince the birds to lay in the off season. Milk (both cow and goat) generally also becomes more plentiful and sweeter in the spring and summer because cows rely on fresh grass, rather than hay, for feed.
Start your hunt for seasonal foods at your local farmer’s market. While some areas enjoy markets year ‘round, many northern farmers start their selling season in June and continue through October. After market or on non-market days, stop by the Co-op to fill in the rest of your grocery list. This will be your opportunity to grab staples like oil, vinegar, and spices to complement your fresh produce and meats. Consult the seasonal ingredient map at Epicurious to see what’s fresh each month and give you a jumping off point for menu making.
In case you haven’t heard the exciting news, the Chequamegon Food Co-op and the Ashland Area Farmer’s Market recently agreed to a year-long management partnership. This agreement calls for the Co-op to provide a market manager and supply marketing support for the farmer’s market. The Ashland Area Farmer’s Market brings together local food and craft
Starlit Kitchen owner Kathy Presnell started working in the kitchen of Bayfield’s Wild By Nature in the wee hours of the night. She initially started selling her wares at the Bayfield Farmers’ Market. Her products soon developed a following amongst local restaurants and food retailers. Now, Kathy works out of a small kitchen on Rice