Farmstead Foodie
This week marks Farmstead Creamery’s 5th birthday! As we launch into summer number six, there are so many things to celebrate and ways to enjoy fresh-from-the-farm offerings.
Farmstead featured as one of the Top 10 Wisconsin Foodie Destinations, Milwaukee Journal Sentinel:
Farmstead Creamery and Café, Hayward (Sawyer County): The distance from farm to table is a matter of acres at the century-old North Star Homestead Farms, the project of a mom and two daughters. Take a tour that ends with wood-fired pizza and gelato made with milk from sheep on the farm. Book a seat for a three-course Chef’s Table Dinner. Show up for poetry readings, acoustic music or breakfast and bakery, plus shopping in the café’s food-gift shop. What these remote, savvy farmers bake, cook, harvest and raise — livestock to tilapia (via aquaponics) — go above and beyond the average agritourism stop.
This week launches our Thursday Pizza Farm Events with Spoken Word and Poetry Series:
Wood-fired pizzas start at noon, with our authors and poets series 5-8 pm. Through the end of August. Hosted by John Adler, celebrate the written and performed word, join in on the three-word poetry challenge, and bring works of your own or a favorite author to share! Want to be a featured writer? There may still be room on the schedule. Fun for all ages.
Chef’s Table Series start this Friday:
Chef Christopher Ray will be busy in the Farmstead kitchen on Fridays through mid-October. Utilizing ingredients right from our farm, the a-la-carte menu will be changing every week. Dinners served 4 to 8 pm, reservations requested.
6/23/17 Menu:
Appetizers:
Fire-Roasted Vegetable Dip with Chev Style Cheese: Leeks, carrots, garlic and kale whipped with Kara’s dairy fresh cheese. Served with flatbread.
Chislic—Chimichurri Sauce: A real Farmstead tradition, tender leg of lamb, finished in a cast iron, skewered and served to smother with our chimichurri sauce.
Salads:
Crunchy Spring Vegetable, Rhubarb, and Rainbow Chard Festival: Tossed with fresh asparagus, black beans, charred golden potatoes, and toasted sesame dressing.
The Farm’s Fresh Bounty of Greens and Leaves: Toasted Croutons, parmesan crisp, and chef’s choice vinaigrette.
Entres:
The Bowl: Rice noodles, vegetable broth, shiitake mushrooms, fresh ginger, scallions, green garlic tops, and more.
Cider Roasted Chicken: Served on a compote of rhubarb garnished with a black pepper arugula salad.
Sake Marinated Tilapia: Served on a black rice larb and garnished with a pickled ginger slaw and seed.
Chili Crusted Pork Shoulder: Rubbed with a homemade Harissa served over our vegetable/tomato/chickpea curry.
Desserts:
Fudge Chocolate Cake: with Gelato, lavender cream, and mint syrup
House Gelato
Pizza Farm Saturdays with Locally Grown Summer Music Series continues into October:
As the smell of that pizza oven, wafting between musical notes and heartfelt songs from local and regional performers. See the full summer lineup, including this weekend’s feature of the acoustic duo Ajaminus!
Sunday Brunch—a treat for the family:
Bring out the crew for a lazy summer Sunday morning, with delicious fixings using ingredients fresh from the farm! From French toast made with homemade bread to omelets, sandwiches, the beloved puffy Bixmark Deluxe, and much more, it’s a great way to cap off the weekend.
Hungry yet? Get on your Farmstead Foodie, and we’ll see you down on the farm sometime!
