Around the Farm Table

 

Around the Farm Table

A food and farming adventure, Around the Farm Table connects consumers to small, thoughtful farmers through storytelling, forgotten recipes and entertainment. Hosted by fourth-generation organic dairy farmer Inga Witscher.

Visit Website: http://aroundthefarmtable.com/

 

Watch Previous Episodes Online

Episode Number: 508

There’s something new on the farm! Inga picks up two beautiful Welsh Cob Ponies as a birthday surprise for her nephews. Later, Inga gathers goat butter at Nordic Creamery in Westby, then stops at the Driftless Folk School in Viroqua and a root cellar to pick up ingredients for a chocolate beet birthday cake.

Episode Number: 507

After a long day of farm chores, it’s time for yoga in the barn to soothe away aches and pains. Inga checks out Amanda’s Eggs in Tilden, Wisconsin and serves vegetable strata to her farmer yoga friends, along with dill aquavit to quench their thirst.

Episode Number: 506

Inga finds out about new drone technology on the farm before biking the Lake Superior shore. She’s intrigued by how the local co-op works with farmers and the community on sustainably-raised, high-quality food. Inga also explores the farm-to-table movement in Ashland.

Episode Number: 505

Inga makes a ploughman’s lunch for a world champion sheepherder, picks up some heritage wheat in Mount Pleasant, learns how to grow herbs near Amery and visits Wisconsin’s very own Jung Seed in Randolph.

Episode Number: 504

What does it take to start your own cheese-making business? Inga is on a mission to find out, with stops at Darlington Dairy Supply and Saxon Creamery. Then it is up to Door County to visit a new cheese cave. Once she’s gathered what she needs, it’s time to head back to the farm to feed some hungry 4-H kids a cheesy snack.

Episode Number: 503

Spring has arrived on the farm! Inga is off to get some new baby chicks in far northern Wisconsin and check out Gloucestershire Old Spots piglets across the border in Minnesota. Then it’s back to the farm to prepare a spring nettles pesto pasta.

Episode Number: 502

Inga prepares a bachelorette lunch for cousin CeCe at the beautiful and historic Ten Chimneys estate. Lowline Angus beef is served along with a chance encounter at the garden of Inga’s TV idol.

Episode Number: 501

It is fall harvest time and Inga prepares a “thank you” meal for the farm friends that helped her undertake a new adventure with garlic. Scottish Highland beef and an apple turnover are served.

Episode Number: 408

Paul Bunyan never ate so good. Inga visits her neighbors’ Hereford beef ranch and also learns about logging a forest using horses, then makes a hearty, beefy Logger Pie and Irish soda bread for the logging crew.

Episode Number: 407

Inga walks down the aisle – actually, the hayloft stairs – and says her “I do's” in her barn between milkings. She picks up a sustainably grown bouquet in East Troy, then learns about growing hickory nuts in Wisconsin. She bakes a hickory nut wedding cake with cream cheese frosting.

Episode Number: 406

Inga visits the historic Hoard’s Dairyman farm and the UW Research Station, where she helps milk some sheep. Then Inga bakes some desserts for the Alice in Dairyland reunion.

Episode Number: 405

Cheers to the Soil Sisters! Inga celebrates women in agriculture with Door County whitefish caviar and a toast of Wisconsin bubbly.

Episode Number: 404

Inga goes back to school: a children's garden at an Eau Claire elementary school. She makes blueberry yogurt popsicles and tasty carrot sorbet – that's one way to get kids to eat their veggies!

Episode Number: 403

Inga discovers the importance of dung beetles on her farm. She visits a potato farm and learns about growing sorghum for whiskey. For an afternoon party, Inga and chef Nathan Berg make some unique Wisconsin craft cocktails and lefse hors d’oeuvres.

Episode Number: 402

Inga takes a mini-vacation. After visiting a robotic dairy farm, she meets up with her cousin CeCe on Washington Island. Amidst a lavender field, they cook the catch of the day and make a panna cotta dessert.

Episode Number: 401

Wisconsin author Nickolas Butler is invited to Inga’s book club lunch. Inga visits a mushroom farm and picks up veggies at a biodynamic farm, then cooks shiitake soup and crispy socca flatbread with pesto and arugula for her guests.

Episode Number: 308

Inga visits a quail farm and finds out about the Beginning Farmer Project. After milking, some of Inga's biking friends visit the farm and Inga serves them a meal of pickled quail eggs, lamb ragù and fresh homemade pasta.

Episode Number: 307

Inga sets off to learn what it means to be part of a community. She visits a century-old church, travels to Eau Claire and helps her Amish friend move his pigs to a fresh pasture. Back in her kitchen, she makes some pickles and bakes up a vegetable pie with lard crust for The Church Ladies Picnic.

Episode Number: 306

Inga is thinking about starting a bed & breakfast (B&B) at her farm. She travels to Blanchardville to learn about running a farm-stay B&B. After milking goats, making beds and cultivating the garden, she discovers it's a lot of work. Before leaving, Inga cooks up a frittata with fresh sheep milk cheese and tiny zucchini bundt cakes for the guests.

Episode Number: 305

It's calving season at the farm and Inga helps Isabella the cow through an easy birth. She then bikes off to Spring Green to attend a Devon cattle auction and visits Taliesin to pick fresh veggies and rhubarb. Inga finishes a busy day by serving a delicious meal in Frank Lloyd Wright¹s dining room.

Episode Number: 304

Inga invites friends to her version of a 'Downton Abbey Shooting Breakfast'. She visits Turnip Rock Farm to pick up cheese, bacon and kale. And then learns about fish farming at Eat my Fish near Menomonee. She makes a British kedgeree and braised greens.

Episode Number: 303

Inga makes tea and scones for the farm crew at Indianhead Holstein Farm. She picks up flour from Great River Mill near the village of Pepin. Then she learns how to grow herbs for tea at Sunbow Farm near Eau Claire.

Episode Number: 302

Inga's little nephews visit the farm and help make homemade ice-cream. Inga hitches a ride on a milk truck to Viroqua to find out how to make root beer pop. She then discovers a field full of organic strawberries. Then it's back to the farm for a fun ice cream social for her nephews and their friends.

Episode Number: 301

Inga prepares a "thank you" lunch for her farmer friends who have always been there to lend a helping hand. She prepares a veal roast baked in hay and lemon tarts for dessert!

Episode Number: 208

Since they had to milk on Christmas Day, Inga and Joe invite other folks who had to work for a Boxing Day party at the farm. Before the party can begin, they need to attend to a down cow named Abbey. A cow chiropractor joins Inga to give Abbey an adjustment. Then Inga snowshoes to The Cider Farm in Iowa County for a taste of apple brandy. Back at the farm she makes a figgy pudding for her guests.

Episode Number: 207

Farm dogs are good for lots of things. In winter, Inga’s farm dog Carlos gets to pull her around the countryside on her skis to gather ingredients for a Wisconsin chili. Inga skis into Bull Brook Keep in Clear Lake to learn the ins and outs of grass-fed beef farming and bread making. She also stops at Keppers Pottery and Produce in Turtle Lake to see what a winter CSA looks like.

Episode Number: 206

The Viking game Kubb has taken Wisconsin by storm. Inga and Joe invite some Kubbers to the farm for a tailgate party. Inga heads off for hazelnuts at New Forest Farm to make veggie burgers. She then stops by Valkyrie Brewing Company in Dallas, Wisconsin for Viking beer.

Episode Number: 205

Inga is invited to visit Seed Savers Exchange in Decorah, Iowa to learn about saving seeds, but first she stops by 45th Parallel Distillery in New Richmond to pick up Wisconsin-grown vodka, which she plans on pairing with the delicious heirloom tomatoes at Seed Savers for a local twist on the Bloody Mary.

Episode Number: 204

It’s fair season and Inga can’t wait to grill some pizzas for the kids who are showing cows. First stop is at Copper Kettle Farm for homegrown garlic, and then it’s over to the Boerson Farm for fresh CSA vegetables.

Episode Number: 203

Inga and Joe get a chance to get away from the farm and go camping “up north.” Inga explores the countryside with wild food expert Sam Thayer to gather ingredients for lunch. She discovers a sheep dairy along the way and gets a taste of their sheep’s milk gelato.

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