Tag Archives: Inga Witscher

Around the Farm Table returns!

A Note From Inga…Inga Witscher, host of Around the Farm Table

Has it really been six years since we started this quirky little show we call Around the Farm Table? My father Rick (producer, director, and the guy that irons my shirt) and I are absolutely humbled to help tell the stories of the hard working and inspiring farmers here in the great state of Wisconsin.

Read more to find out where we’re headed this season on Around the Farm Table – and join us for our new episodes airing Thursdays at 7:30 p.m. on Wisconsin Public Television!

Continue reading Around the Farm Table returns!

Meet Around the Farm Table’s Inga Witscher!

Around the Farm Table is going around the state! Join host Inga Witscher in person at fairs, libraries and other fun events as she travels around Wisconsin in the coming months.

Don’t forget: while Inga and friends are filming Season 6, you can catch past episodes and clips online with WPT!

Continue reading Meet Around the Farm Table’s Inga Witscher!

North to Alaska! With Inga Witscher, Host of Around the Farm Table

For years, Wisconsin Public Television has partnered with Holiday Vacations to provide unique travel opportunities around the world. Viewers join experienced guides and enthusiastic WPT personalities to visit many sites they may have experienced for the first time through a program on PBS.

Inga Witscher, host of Around the Farm Table, recently traveled to Alaska with one of these groups. Read on for her reflections on travel, television and the world we share.

Continue reading North to Alaska! With Inga Witscher, Host of Around the Farm Table

At Home with Inga: Spring Frittata

I think it’s safe to say that we all love the food featured on Around the Farm Table. If you’re looking for more recipes and cooking tips, check out our new series of blog posts, where Inga shares some of her favorite meals – the type of recipe that’s local, seasonal and that might make it to her table during a busy week. Enjoy, and feel free to share your own opinions and adjustments to any of the recipes. At any rate – here’s Inga:

Eggs, asparagus, nettles galore: spring is full of abundance here at the farm. The cows have calved, and the barnyard is abuzz with the mooing of tiny newborn babies. The grass needs cutting and another batch of lettuce needs sowing.

Whether you’re waiting on your neighborhood’s CSA or foraging for your own greens, as the days get longer they also seem to be filled with more and more activity.

But we can put all that off for an hour while we sit down for breakfast, talk about the day, and absorb the sights and smells of spring. I’ll grab some eggs from the coop if you gather some asparagus. A handful of nettles and a few chives might be nice, too. Everything tastes good in a frittata!

Spring Frittata
Serves 4

– 6 Eggs
– 2 C. loosely packed nettle leaves (for more information on nettles, how to use them and where to buy them, check out this Madison.com article)
– 1/2 Yellow Onion, diced
– 5 Asparagus Spears, steamed for two minutes and cut into 1-inch pieces
– 1/4 C. Whole Milk or Cream
– 1-2 Tbsp. Butter
– 1/2 C. Grated Cheese, any type of cheddar works well
– Salt and Pepper to Taste
– 1 Tbsp. Minced Chives, for garnish

1. Preheat oven to 400 degrees.

2. In a sauté pan set over medium heat, melt a tablespoon of butter. Cover the bottom and sides of pan with the melted butter.

3. Add the onions and sweat for two or three minutes. Add the nettles and cook until wilted, another two minutes.

4. Remove onion and nettle mixture from the pan and set aside.

5. Whisk the eggs and milk or cream together with some salt and pepper.

6. Return the pan to medium-high heat, adding more butter if necessary. Pour in the egg mixture and let it sit untouched for 30 seconds. Gently move around the cooked eggs from the bottom of the pan with a spatula, allowing the raw egg mixture to take its place. Only do this a few times, because you don’t want to cook all the egg mixture.

7. After about a minute or two, remove the pan from the heat and artfully add the onions, nettles, asparagus and grated cheese to the top.

8. Bake in the oven for about ten minutes or until the cheese is melted and the eggs are set.

10. Let the frittata cool slightly, serve and enjoy!

At Home with Inga: Chicken with 40 Cloves of Garlic

I think it’s safe to say that we all love the food featured on Around the Farm Table. If you’re looking for more recipes and cooking tips, check out our new series of blog posts, where Inga shares some of her favorite meals – the type of recipe that’s local, seasonal and that might make it to her table during a busy week. Enjoy, and feel free to share your own opinions and adjustments to any of the recipes. At any rate – here’s Inga:

In preparation for my visit to the south of France (sorry, “my trip to France” seems to work its way into every conversation lately), I’ve decided to venture away from my usual cooking routine with a dish that comes from Provence: Chicken with Forty Cloves of Garlic.

Chicken with Forty Cloves of Garlic is a lovely winter meal; It works for either lunch or dinner (speaking of France – amazing food, handsome men AND wine with lunch? Count me in!). I would consider moving to France if my cows could handle the eight-hour flight over, but then I would probably miss our endearing sub-arctic Wisconsin winters.

But back to garlic chicken! The secret to good food is using good ingredients. For this recipe, look for happily raised chickens from your back yard or local farmer. Whichever chicken you choose, just don’t skimp on the garlic! I’m glad to see more farms selling precut chickens, because I’ve yet to master the art of carving my own bird.

Chicken with 40 Cloves of Garlic
Serves 4

– 1 Whole Chicken (cut into 8 pieces)
– 3 Bulbs of Garlic (roughly 40 cloves, go ahead and count them if you really want to)
– 2-3 Tbsp. Sunflower Oil (for the pan and the chicken)
– 1 C. of dry Vermouth (also lovely in a martini!)
– 2-3 Sprigs Rosemary
– 1/2 C. Cream
– 4 Tbsp. Butter (or ½ stick – I know, I know, but that’s what makes it so good!)
– Salt and Pepper to Taste

1. Preheat oven to 400 degrees.

2. Peel all of the garlic cloves (for a really neat trick on quickly peeling cloves, check out the video below!)

3. Rub the chicken pieces all over with a bit of sunflower oil. Salt and pepper the chicken pieces.

4. Add some sunflower oil to an oven-safe frying pan set over medium-high heat

5. Brown all the chicken pieces in batches, adjusting the heat of the pan so that the chicken doesn’t burn (you know your stove better than I do).

6. Once the chicken is brown, set it aside and throw the garlic and rosemary into the pan. Stir the cloves and sprigs around the pan for a few minutes until fragrant, then set them aside.

7. Add Vermouth to the pan and scrape up all the brown bits. Once you have all the brown bits scraped up, add chicken, garlic and rosemary back to the pan. Cover tightly with a lid or foil and bake for 45 to 60 minutes or until its done.

8. Once the chicken is done, remove it from the pan and tent it with foil.

9. Add cream and butter to the pan, cooking it over medium heat until the butter is melted.

10. Check to see if it needs an extra bit of salt or pepper, then pour the sauce over the chicken, garnish with a bit of leftover rosemary, and enjoy!

Gathering Honey "Around the Farm Table"

Another episode of Around the Farm Table airs at 7:30 Thanksgiving night. In the episode, host Inga Witscher makes a batch of switchel, an oddly palatable drink made of vinegar, honey and ginger. Read on for Inga’s own account of the time she gathered honey for the switchel at Honey Hill Apiary. Watch the full episode Thursday or now online.

I love bees. I respect bees. I think I have a pretty “high bee consciousness.” Regardless, I don’t do well by them. Bees and me don’t mix well – uh ah; not at all. Once I was stung on my cheek just before boarding a plane to visit my parents. My face was so swollen – they did not recognize me!

Inga-Witscher-Gathering-HoneySo I was understandably a bit apprehensive about our bee shoot at Honey Hill Apiary in Maiden Rock, Wis.

I was told NOT to smell of shampoo, or deodorant or any other artificial smell. Seems that makes the bees angry. So, after the morning milk we skipped showers to sport l’eau d’ barn!

We walked into the field of blooming buckwheat, to Douglas, presiding over hundreds and hundreds of buzzing bees. Through his steady stance, I steadied my nerves, then put on the Bee Suit and took to heart his suggestion that I should not be afraid – especially because bees could sense fear, and then might sting.

So, I turned my attention to the beauty of that blooming buckwheat field, and the calm manner in which Douglas removed the supers, revealing the handiwork of all those busy bees.

The sound of all those bees was incredible! I felt like I was in a hive! But the bees didn’t seem to mind that Douglas and I were standing over them. They kept on working, buzzing from the buckwheat to the hive and making honey.

Douglas also harvests the buckwheat from the fields and grinds it into flour. For a recipe for buckwheat flour pancakes check out our website www.aroundthefarmtable.com.

Documenting the Woman FarmHer

Inga Witscher on FarmHerAround the Farm Table continues its four-episode run Thursday Nov. 21 with Village Fête. And, while we’re only half way through the series, a lot of you have called and emailed to let us know how much you love the new show.

If you can’t get enough of host Inga Witscher, we have good news. You can see some great photos of Inga at work on her farm in a feature on FarmHer, a new web project that documents the important role women play in our agriculture system.

Started by Iowa photographer Marji Guyler-Alaniz, FarmHer has gained national attention of late with articles in Huffington Post, and Fast Company.

View Inga’s FarmHer photo gallery. And while you’re there, be sure to check out the other “FarmHers” and read about Marji’s experience “Around the Farm Table.”

All photos courtesy of Marji Guyler-Alaniz.

Inga Witscher on FarmHer

Inga Witscher on FarmHer

Inga Witscher on Farmher