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Dining out on the farm

2 aquaculture businesses in the news

Dining out on the farm

By MARY BERGIN, Kenosha News

Midwest Features

Lots of chefs develop farm-to-table menus to showcase local ingredients, but these restaurants go one step further. Each is on a Wisconsin farm and open all year.

North Star Homestead Farms

North Star Homestead Farms, 11077N Fullington Road, Hayward: A trio of women — Ann Berlage with daughters Laura and Kara — operate a cafe, market and creamery on a 1919 farm in Sawyer County and Chequamegon National Forest.

Key ingredients for meals come from the family’s aquaponics greenhouse, where kohlrabi to tilapia grow. From the farm’s sheep come meat for gyros, a breakfast lamb sausage and gelato made with sheep milk.

Other small-scale farms provide blueberries to beef for the menu and market, which also sells artwork, jewelry, music and items made with recycled materials.

From late spring to early autumn, pizzas are baked in a stone oven outdoors. Soon monthly Harvest Dinners begin: Storytelling and music accompany these three-course meals. Halloween is the theme Oct. 31.

“Around the Farm Table” on Wisconsin Public Television introduces North Star’s gelato at 8 p.m. Oct. 20.

northstarhomestead.com, 715-462-3453

The Trout House

The Trout House, N301 Highway H, Palmyra: The freshest catch of the day is whatever rainbow takes the bait. A “hook and cook” option at Rushing Waters Fisheries, inside Kettle Moraine State Forest, lets kids and adults fish for dinner without a fishing license.

There is no catch-and-release option, so expect to keep (and pay) for whatever is hooked. Do this early enough in the day, and the fisheries’ restaurant cooks can clean and pan-sear the filets, then add potato pancakes, applesauce, veggies and rye bread to round out the meal.

Rainbow trout live in cold, spring-fed water on this 80-acre Jefferson County farm, but the restaurant menu is not limited to fish. Pots of cod, lobster or shrimp are boiled outdoors on Saturday nights. Friday night is the busiest time because, as co-owner Peter Fritsch observes, “No one else is raising fish for its fish fry.”

rushingwaters.net/the-trout-house, 262-495-2089


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