MAY -AUGUST

EATING WITH THE SEASON

Pure and healthy ingredients are essential to good cooking. The rewards are evident, both in flavor and in the effect on the environment. We owe future generations a commitment to sustainable farming, and we affirm that commitment each time we prepare food with good ingredients. Doing so with others is to participate in a deeply communal act and to accept that exceptionally generous gift of cooking for another person with mindful grati-tude.

For more information visit: hungryturtle.net or contact Hungry Turtle Director, Bobby Maher at maher.bobby@gmail.com

Photo: Brian Kantor

COOKING WITH SEASONAL PRODUCEJuly 7, 7pm at Hungry Turtle Farm410 125th Street | Amery, WI 54001with Cooks of Crocus Hill$25 participation fee | limit 12 participants

PPart of the fun and challenge of joining a CSA and eating seasonally is broaden-ing our understanding of how to use various items. To encourage creativity and exploration, HTLC will partner with Cooks of Crocus Hill to offer a class that focuses on the variety of ways to integrate seasonal produce into your diet. Class

HOME BREWING WITH TRANSPARENT COFFEEJuly 21 10am at Hungry Turtle Farm410 125th Street | Amery, WI 54001with Sam Brown, Stone Creek CoffeeFree - no registration required

Let Sam BrLet Sam Brown of Milwaukee’s Stone Creek Coffee help you start your day better by learning about water filtration, grind particle size, water temperature, and a variety of brewing method specifications to suit your needs for brewing in your home. Learn about the importance of sourcing green coffee and working with growers to produce a high quality coffee that can be certified as socially responsible.

Sam has been Sam has been working in the coffee industry for about 14 years. He started at a local coffee shop in Green Bay, where Sam grew up. In the past 8 years Sam has been honing the craft of brewing coffee and now trains other baristas on the best brewing practices. Sam is involved with the barista guild of America and also has competed in the United States barista competition. When Sam is not brewing coffee he is a volunteer radio dj and vinyl record enthusiast.

HEALTHY COOKING: EATING ON THE WILD SIDEAUGUST 14, 7pm at Hungry Turtle Farm410 125th Street | Amery, WI 54001with Heather Wiarda, Sleepy Root Farm$20 participation fee | 12 participants

Eating on theEating on the Wild Side is the first book to reveal the nutritional history of our fruits and vegetables. Starting with the wild plants that were central to our origi-nal diet, investigative journalist Jo Robinson describes how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants. New research shows that these losses have made us more vulnerable to our most troubling conditions and diseases--obesity, diabe-tes, cancer, cardiovascular disease, chronic inflammation, and dementia.

In this class, participants will learn to recoup the losses of these essential nutri-ents by cooking with nutrient-rich foods using preparation strategies to preserve and enhance their health benefits.

Heather is co-owner of Sleepy Root Farm, an organic produce operation supplying CSA shares and restaurants within western Wisconsin and the Twin Cities metro area. She is a graduate of the Culinary Institute of America and has cooked in kitchens including TRU in Chicago, the Ritz-Carlton in Bachelor Gulch, Colorado, and the New England Culinary Institute's flagship bakery, La Brioche, in Montpelier, Vermont. She spent nearly 10 years as the chef of Surdyk's in NE Minneapolis before joining her husband, Brandon, full-time on the farm.

DIGGING INTO FRENCH ROOTSAugust 18, 7pm at Hungry Turtle Farm410 125th Street | Amery, WI 54001with Brett Laidlaw$20 participation fee | limit 12 participants

FFrench cooking isn’t all about soufflés and rich sauces. Many classic French preparations take a much more earthy approach, turning humble root vegetables into memorable dishes. In this class we’ll consider the leek, the shallot, celery root, carrots, and other market staples, and explore the French method of transforming them into delicious salads, soups, and gratins. Class limited to 12 participants.

Brett LaidlBrett Laidlaw was a lifelong Minnesota resident before settling in the Wisconsin coun-tryside in 2012. He is the author of Trout Caviar: Recipes from a Northern Forager, a cookbook with essays that was a finalist for a Minnesota Book Award in 2012. He writes the blog Trout Caviar, which celebrates local, seasonal foods, both wild and culti-vated ( www.troutcaviar.blogspot.com) . He has also published two novels, along with numerous articles, reviews, and short stories. He has taught English in China and run a home-based farmers market bakery, and taught classes on Sichuan cooking and natural leaven breads. An avid gardener, trout bum, mushroom hound, and woodcock hunter, he lives near Ridgeland, Wisconsin with his wife Mary and a wirehaired pointing griffon named Lily.

COOKBOOK CLUB: TROUT CAVIARRECIPES FROM A NORTHERN FORAGERAugust 21, 7pm at Hungry Turtle Farm410 125th Street | Amery, WI 54001with Brett LaidlawFree - no registration required

JJoin author Brett Laidlaw for a book signing and discussion of his 2012 Minne-sota Book Award Finalist cookbook, Trout Caviar. From flavorful artisanal chees-es to the year-round plenty of farmers markets to the first wild ramps of spring, options for eating well in Minnesota and Wisconsin abound. Brett Laidlaw has taken advantage of these local treasures for decades, and in Trout Caviar he shares tips and recipes to help you embrace the gifts our northern climate pro-vides.

Laidlaw cultivates relationships with specialty stores and artisanal purveyors to gather food that comes with a toothsome sense of place—fresh Lake Superior fish, pastured lamb, plump duck for rich confit. He gardens and frequents farm-ers markets to savor seasonal produce, from the earliest lettuces through the fla-vorful peak of tomato season and on to winter’s store of apples, potatoes,and squashes. He combines the best of the best to create recipes such as Summer Lake Trout Chowder, Grouse in Cider Cream, and Grilled Dessert Pizza with Rhubarb-Honey-Thyme compote. Laidlaw also includes practical informa-tion about mushroom hunting, curing bacon, laissez-faire gardening, and more.

"My favorite cookbook of the year is... Trout Caviar: Recipes from a Northern Forager, an astonishing trove of recipes using the things that grow so well here... . If it catches on it could transform northern cooking in our day." Dara Moskowitz Grumdahl, James Beard Award-Winning writer and food editor of Minnesota Monthly magazine

SLEEPY ROOT FARM DINNERJuly 12, 6pm at Sleepy Root Farm410 125th Street | Amery, WI 54001with Tony Tushar, Brasa$40 per person

JJoin us this July to celebrate the summer season with smoked meats and fire-roasted vegetables at Sleepy Root Farm. Twin Cities chef and Sleepy Root CSA member, Tony Tushar, will prepare a family-style dinner centered around the sensibilities of Northern European foods and the wood-fired cooking of the American South. The menu will draw from the fresh seasonal produce and pro-teins of local Amery farms to make for a memorable farm dinner.

Tony Tushar is the General Manager of Brasa Rotisserie in St. Paul, an award-winning restaurant focused on American cooking traditions and the support of local food suppli-ers. His interest in cooking sprouted from the ‘old country’ practices of his Northern Minnesota grandparent’s gardening, canning, and all-day cooking. He has worked at an array of nationally-known restaurants including Twin Cities’ Restaurant Alma, The Bachelor Farmer, Saffron, and Hearth in New York City. Tony spends his time off with his wife Nikoline, cooking and baking in their outdoor brick oven, tending the vegetable gardengarden, and filling a cellar with seasonal preserves.

FARM DINNERS

WOODFIRE PIZZA DINNER August 15, 6pm at Wagon Landing Farm1258 45th Street | Amery, WI 54001with Marshall Paulsen, Birchwood Cafe$30 per person

There just might not be a better or more conThere just might not be a better or more convenient way to indulge in the deli-cious tastes and textures of the land than to pile that bounty onto chewy hand-tossed dough and bake it in the radiant heat of a woodfire oven. So gather your friends and family and join Chef Marshall Paulsen of Birchwood Cafe for a special pizza dinner featuring produce and protein from local Amery farms.

Marshall Paulsen is the Head Chef at Birchwood Cafe in the Seward Neighborhood of Minneapolis. Birchwood creates fresh, unique food with down-home appeal. They source local, sustainable, organic and fair trade ingredients whenever possible to lovingly handcraft a variety of vegan, vegetarian and non-vegetarian dishes. They take care to know the land, the animals and the people we work with are treated with respect.

BirBirchwood offers breakfast, weekend brunch, lunch, dinner and desserts – all with in-gredients sourced from our friends on organic farms in Minnesota, Wisconsin, and Iowa. Birchwood Cafe — good real food for everyone.

FARM STORY SALON

The Northwestern Wisconsin region is rich with small family farms, and many, many stories. The Farm Story Salon series is designed to provide community members with an opportunity to share their family farm stories with the community and have those stories recorded and cataloged by HTLC. Throughout the year HTLC will encourage community members to share their stories and allow those interested in learning more about the farming history of the region to sit and listen to these engaging narratives.

For more information visit: hungryturtle.net or contact Hungry Turtle Director, Bobby Maher at maher.bobby@gmail.com

June 8th, 7pm at Amery Food Hub110 Keller Ave N | Amery, WIFree – No registration necessary

August 3rd, 7pm at Amery Food Hub110 Keller Ave N | Amery, WIFree – No registration necessary

SUMMER STORY SALONS

Photo: Brian Kantor

RESILIENT GROWING

To live resiliently is to actively participate in the world around you. Join us as we work to increase understanding and awareness about our environment and how we can sensitively and effectively steward it through the century ahead. Learn to build a healthy home garden that looks at the health of the whole system - the soil, water, plants, and animals, and be a better steward of the land.

For more information visit: hungryturtle.net or contact Hungry Turtle Director, Bobby Maher at maher.bobby@gmail.com

Photo: Brian Kantor

GROWING A NUTRITIOUS KITCHEN GARDEN

This two-part series will teach you how to work with the living system in your own backyard to create a nutritious kitchen garden for yourself, your family, and your friends. We will be using a permaculture approach that looks at the health of the whole system - the soil, water, plants, and animals.

WORKING WITH NATURE: YOUR GARDEN ALLIESJuly 10, 7pm at Wagon Landing Farm1258 45th Street | Amery, WI 54001with Paula Westmoreland, Ecological Gardens$20 participation fee

Explore the garden as a living system with a Explore the garden as a living system with a cast of characters that you can work with to grow nutritious food. Learn about who they are and how you can meet their needs so they work for you - your partners/allies in your garden - soil organisms, beneficial insects, pollinators, dispersers. When you feed the system it will feed feed you! Learn to recognize living soil (see it, smell it) and trust your senses to develop an un-derstanding of the importance of observation and how recognizing signs of health and dis-tress are key to good garden health.

Ecological Gardens was founded in 2000 by Paula Westmoreland. Paula has a master's degree from the University of Minnesota in Ecology, Sustainable Ag-riculture, and Landscape Design. She received her Permaculture Design Certificate in 2001. Paula is Co-founder and Design and Demonstration Direc-tor at the Permaculture Research Institute Cold Climate. She has extensive experience in sustainable system design and has created a plant database for building polycultures and guilds. In addition, she has just published a book of illustrated essays, This Perennial Land: third crops, blue earth and the road to a restorative agriculture, that provides a vision for restoring ecological health to Midwest corn and soy-bean country. Paula is passionate about creating abundant landscapes that integrate humans with nature.

PUTTING IT ALL TOGETHER: BUILDING A RESILIENT GARDENJuly 17, 7pm at Wagon Landing Farm1258 45th Street | Amery, WI 54001with Paula Westmoreland, Ecological Gardens$20 participation fee

FFollowing a seasonal approach to the work flow, the class will go through the process of creating a kitchen garden - assessing your site (obstacles and opportunities), laying out your garden (de-sign shapes and considerations), site prepara-tion, planting your rotations and companions, addressing your fertility and water, simple strategies for managing pests, and harvesting.

Ecological Gardens was founded in 2000 by Paula Westmoreland. Paula has a master's degree from the University of Minnesota in Ecology, Sustainable Agriculture, and Landscape Design. She received her Permaculture Design Certificate in 2001. Paula is Co-founder and Design and Demonstration Di-rector at the Permaculture Research Institute Cold ClimatClimate. She has extensive experience in sustainable system design and has created a plant database for building polycultures and guilds. In addition, she has just published a book of illustrated essays, This Perennial Land: third crops, blue earth and the road to a restorative agriculture, that provides a vision for restoring ecological health to Midwest corn and ssoybean country. Paula is passionate about creating abundant landscapes that integrate humans with nature.

TURTLE SCOUTS

Turtle Scouts is an intergenerational program designed to introduce young learners to land stewardship concepts and creative thinking along with older siblings, parents, family members, or friends. Based on the Urban Land Scouts program developed by artist, cultivator, and teacher Katie Ries, Turtle Scouts is a unique extra-curricular way to engage future land stewards and develop an appreciation for the land. HTLC believes that developing new generations of land stewards is vital to creating sustainable and prosperous societies.

For more information visit: hungryturtle.net or contact Hungry Turtle Director, Bobby Maher at maher.bobby@gmail.com

Drawing: Katie Ries

OBSERVATION WORKSHOPMay 17, 10am at Hungry Turtle Farm410 125th Street | Amery, WI 54001with Heather and Brandon Wiarda$10 participation fee

ObserObservation is an important foundation of the Turtle Scouts. Many of us walk around daily, but often with the solitary intention of arriving at our destination. Instead, the novice scout sets aside time to walk with the sole goal of observation. If you cannot walk, you can still ob-serve. Go out with pen and paper or a field book. Pick a spot to walk around and concentrate on seeing it thoroughly. When you walk, slow down and view your surroundings as one who has just arrived in this placin this place. Note especially the things you find growing around you. Look closely at corners, crevices, and abandoned places. What grows there? What kind of trash do you find? Who do you encounter –human or otherwise? Walk or travel beyond the periphery of your normal life. Scouts will make their own field observation books and go on a guided walk through the property so they can start using their books.

Heather and Brandon are the owners of Sleepy Root Farm, an organic pro-duce operation supplying CSA shares and restaurants within western Wis-consin and the Twin Cities metro area. Scouts at heart, they are excited to share their love of the natural world around them

DIGESTION WORKSHOPMay 31, 10 am at Hungry Turtle Farm410 125th Street l Amery, WI 54001with Nancy Graden$10 participation fee

Eating wild things is an important phase ofEating wild things is an important phase of Turtle Scouting. It is not enough just to sample a leaf of something, here you should make a substantial effort to harvest enough of a wild edible to create or supplement a dish.Be sure to thor-oughly wash any foods found growing in urban areas and never collect from sites you suspect may have been used for heavy industry (like abandoned ware-houses).. The method of preparation is up to you. Be sure to learn more about any plant that you have not seen before to make sure what you are eating is not a toxic look-alike.

In this class Scouts will walk the Hungry Turtle property with herbalist Nancy Graden and learn about identifying wild edibles, how to harvest them ethically, tasty ways to eat them and what these plants can do for our health. Scouts will also be able to map their finds in their own backyard or in their travels in their neighborhood.

Nancy Graden grew up on a small farm in rural Indiana and roamed the woods most days of her childhood. This instilled a life-long love of the natural world. While living in the Ozark Mountain 30 years ago she began studying herbal plants informally, ex-ploring their use for her own personal health and well being. In 2009 she earned her degree in Western Clinical Herbalism and started an herbal practice. Her business, Red Clover Herbal Apothecary Farm, was born out of love of being with the plants and a healthy respect for their intelligence. Nancy now grows and/or ethically wild- har-vests the plants she uses in my herbal products and remedies.

ORIENTATION WORKSHOPJune 8 at 10 am at Hungry Turtle Farm410 125th St. l Amery, WI 54001with Derek Maxwell$10 participation fee

As a nAs a novice scout you are asked to walk and observe the natural world. Here you are asked to situate your findings in a larger and public con-text by mapping your data on your own neighborhood or community map. When mapping your findings, provide as many relevant details as possible about the plant. For example, indicate whether it is on private property and when it fruits?

Derek Maxwell received a bachelor's degree in Graphic Design from Minne-apolis College of Art and Design. Since that time he has worked for non-prof-its, walked dogs, been a sound engineer and done anything that seemed inter-esting to him. He is currently the Coordinator for the Hungry Turtle Farmers Cooperative. When not coordinating you can find him on a country road riding his bicycle, making drawings or experimenting with a musical instru-ment

CULTIVATION WORKSHOPJune 14 at 1 pm at Hungry Turtle Farm410 125th St. l Amery, WI 54001with Rama Hoffpauir and Josh Bryceson$15 participation fee

GrGrowing vegetables in a home garden plot or in containers is a reasonable and ample source of food that’s good for you and good for the landscape. Less hardy and more exotic vegetables will grow much better in the amended soil of a garden or pot. Many nurseries and farmers’ markets will sell vegetable starts in spring and early summer.

Go get Go get yourself some vegetable starts, put them in the ground, and give it a shot. Different plants have slightly different needs, but most all will benefit from at mini-mum of six hours of sun daily and frequent watering (especially if it does not rain). When you plant your plants, bear in mind their final sizes and do not crowd them

Josh and Rayma have been co-owners of Turnip Rock Farm for 6 years serving over 250 families and are now located in Amery, WI. Prior to starting Turnip Rock, Josh started and managed a growing CSA and New Immigrant training program with a non-profit in MN that has now evolved into a multi farm CSA where new farmers can supply the CSA market. When Josh and Rama left the non-profit they got married and bought the farm all in the same married and bought the farm all in the same week, and for-tunately the dedication of their CSA members carried them out onto their own. They have been full time farming ever since because of a community of dedicated customers.

DECOMPOSITION WORKSHOPJuly 19 at 10 am at Hungry Turtle Farm410 125th St. l Amery, WI 54001with Zack Gaugush$15 participation fee

Compost is the contained and accelerated decomposition of organic matter Compost is the contained and accelerated decomposition of organic matter like dry leaves, ash, sawdust, eggshells, vegetable scraps, coffee grounds, hair, and shredded paper. A hearty compost pile will break down the organic matter into a dark, nutrient-rich hummus that will give almost any plant a tremendous boost. Although compost is an important foundation of soil health and plant growth, it comes at the end of the Turtle Scouts cycle in order to stress its value.

A compost pile with A compost pile with worms will decompose faster and be nutrient rich—worm poop is like plant steroids. You may add these worms and com-post to a pre-existing bin or pile or use them to inoculate a new pile. Keep compost and worms for several months, and photograph either the estab-lished hummus and/or a handful of worms.

Zack Gaugush received a bachelor’s degree in Wildlife Ecology Research and Man-agement and Soil Science from UW Stevens Point and a Permaculture Design Cer-tificate in 2006. He is an ecologist with experience in public and private ecosystem projects, community farming and vermicomposting. He currently manages tree nurs-ery sales for Forest Agriculture Enterprises and gardens extensively in and around La Crosse, WI

DISSEMINATION WORKSHOPAugust 16 at 10 am at Hungry Turtle Farm410 125th St. l Amery, WI 54001with Katie Ries$10 participation fee

Blog is a contemporary Blog is a contemporary word that comes from shortening the words “web log.” It typically refers to an online publication that is updated frequently. One of the ad-vantages of blogging is the ability to (hyper)link to other sites. Hyperlinking greatly increases the speed and breadth with which information can be disseminated. We ask you to blog about Turtle Scouting both to spread the word and as a reminder that this is a modern endeavor using contemporary media in addition to the soil based activities we promote.

You do not have to start a blog to earn this badge, but you do have to write about your experience with the Turtle Scouts. This can be done on blogs, in websites, in email, by chat, in social networking sites like Facebook, or in the tangible and physical world.

Katie Ries is an artistKatie Ries is an artist, cultivator, and teacher in Eastern Wisconsin. Katie is a multidisci-plinary artist whose work is rooted in drawing, social engagement, and plant culture. Her project the Urban Land Scouts introduces the basics of ecoliteracy and land stewardship using the structure and ephemera of traditional scouting. Ries earned a BA from Colorado College and her MFA with a concentration in Printmaking from the University of Tennes-see, Knoxville. She has studied printmaking as a Resident Artist at the Academy of Fine Arts in Poznań, Poland and book arts with Ediciones Vigía in Matanzas, Cuba. She exhibits her work nationally and internationally, and is an Assistant Professor of Art at St. Norbert College in De Pere, WI.

HUNGRY TURTLE LEARNING CENTERREGISTRATION FORMRegister online at http://hungryturtle.net/gather-event/

or mail the below for to:Hungry Turtle Learning Center

410 125th St. Amery, WI. 54001

or email to Hungry Turtle Director at:mahemaher.bobby@gmail.com