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Fresh Berry Pie

Adapted from America’s Test Kitchen. Contributed by Jan Joannides, Renewing the Countryside (Zumbro Falls, MN). Recipe showcased during the potluck scene during the filming of Inga Witscher’s Around the Farm Table show featuring Soil Sisters.

Jan Joannides - Fresh Berry Pie.jpeg


  • 2 1/2 cups all-purpose flour,

  • 2 tablespoons sugar

  •  1 teaspoon table salt

  • 3/4 cup tbutter, cut into 1/4‑inch pieces and chilled (1 1/2 sticks)

  •  1/3 cup vegetable shortening, cut into pieces and chilled

  •  1/2 cup cold ice water



  1. Process 1 1/2 cups of the flour, the sugar, and salt together in a food processor until combined. 

  2. Scatter the butter and shortening over the top and continue to process until incorporated for about 15 seconds and there are no floury bits.

  3. Stop and make sure the mixture is evenly distributed around the processor blade. Sprinkle the remaining 1 cup flour over the dough and pulse about 4 to 6 times or until the mixture has broken up into pieces and is evenly distributed around the bowl.

  4. Transfer the mixture to a medium bowl and sprinkle water over the mixture. Stir and press the dough together until the dough sticks together.

  5. Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4‑inch disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.


Pie Filling

  • 2 cups each of fresh berries (blueberry, raspberry, black raspberry)

  • 3/4 cup sugar

  • 1 T lemon juice

  • 4 T. cornstarch (more if needed)



  1. Mix berries, sugar and lemon juice saucepan and simmer over low heat until warm and juicy, approximately 10 minutes.  Stir occasionally.

  2. Remove about 1/2 cup of the juice and mix with cornstarch until smooth. Stir into mixture and simmer until thickened, approximately  5 minutes. If needed add additional tablespoon of cornstarch and simmer another minute or two.

  3. Remove from heat, stir in butter. Let cool to about room temp.

  4. Pre-heat over to 400 F and put cookie sheet in oven to catch any juice overflow from the baking pie.

  5. Remove pie crust from refrigerator. Roll out one section and place into greased pie pan.  Pour mixture into pie crust. Add lattice top. Sprinkle with additional sugar. 

  6. Bake for 15 minutes, then cover edges of crust with foil. Bake an additional 15 minutes, and if needed cover remaining part of crust with foil. Cook 10 - 20 minutes more - until thickened juices bubble up and the crust turns golden brown.

  7. Cool on wire cooking rack.

Saucy Meatballs

Adapted from Gimme Some Oven. Contributed by Danielle Dockery, Driftless Tannery (Argyle, WI). Recipe showcased during the potluck scene during the filming of Inga Witscher’s Around the Farm Table show featuring Soil Sisters

Dockery - Saucy Meatballs.jpeg


  • 2 lbs. ground beef (can also use pork)

  • 2 tsp. sesame oil

  • 1 cup Panko breadcrumbs

  • 1/2 tsp. ground ginger

  • 2 eggs

  • 2 cloves garlic 

  • 1/2 cup chopped green onions or minced chives

  • Sesame seeds & more chopped onion to garnish 


  1. Preheat oven to 400.

  2. Mix together all meatball ingredients until well-combined. 

  3. Shape into 1-inch balls.  Place in a 9×13-inch baking dish. 

  4. Bake for 10-12 minutes or until meatballs are brown on the outside and no longer pink on the inside.



  • 2/3 cup hoisin sauce

  • 1/4 cup rice vinegar

  • 2 garlic cloves, minced

  • 2 Tbsp. soy sauce

  • 1 tsp. sesame oil

  • 1 tsp. ground ginger



  1. Whisk together all of the sauce ingredients until blended. 

  2. Pour the sauce over the cooked meatballs and gently stir them until covered.

Garnish with sesame seeds if desired.

Sundried Tomato, Feta and Basil Bread

Adapted from King Arthur Baking Pane Bianco. Contributed by Samantha Wendt (Brooklyn, WI). Recipe showcased during the potluck scene during the filming of Inga Witscher’s Around the Farm Table show featuring Soil Sisters.

Samantha Wendt - Stuffed Bread.jpeg


  • 3 cups (360g) King Arthur Unbleached Bread Flour*

  • 2 teaspoons instant yeast

  • 1 1/4 teaspoons (8g) salt

  • 1 large egg

  • 1/2 cup (113g) lukewarm milk

  • 1/3 cup (74g) lukewarm water

  • 3 tablespoons (35g) olive oil


  • 3/4 cup (85g) feta (original recipe calls for shredded Italian-blend)

  • 1/2 cup (113g) oil-packed sun-dried tomatoes or your own oven-roasted tomatoes

  • 3 to 6 cloves garlic, peeled and minced

  • 1/3 cup (14g) chopped fresh basil, green or purple



  1. Make the dough: Combine all of the dough ingredients in a bowl, mix and knead until the texture is smooth and soft. If using a stand mixer, use a dough hook and the dough should slightly stick to the bottom of the bowl. 

  2. Place the dough in a lightly greased bowl, cover, and let it rise until it's doubled in size, about 45 to 60 minutes. Note: pay more attention to the bread rather than the clock. 

  3. Meanwhile, drain the tomatoes and chop into small pieces. 

  4. Chop the basil leaves

  5. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.

Forming the bread (per King Arthur):

  1. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.

  2. Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.

  3. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.

  4. Cover and let rise in a warm place until double, 45 to 60 minutes.

  5. While the loaf is rising, preheat the oven to 350°F.

  6. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.

  7. Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

Zucchini Vegetable Galette

Contributed by Ronelle Harms, Token Creek Alpacas (Evansville, WI). Recipe showcased during the potluck scene during the filming of Inga Witscher’s Around the Farm Table show featuring Soil Sisters

Zucchini Vegetable Galette.jpeg


  • 1-1/4 cup all purpose flour

  • 1/4 teaspoon salt

  • 1/2 cup (1 stick) very cold butter, cut into small pieces/bits

  • 1/4 cup sour cream

  • 2 teaspoons lemon juice

  • 1/4 cup ice water


  1. Whisk together flour and salt in a larger bowl, at this point I put the bowl of flour in the fridge to chill.  

  2. When the flour and bowl are cold, cut in pieces of butter using a pastry blender or 2 forks until butter is the size of small peas, return to the fridge.  

  3. In a small bowl, whisk together sour cream, lemon juice and water, add this to the cold butter/flour mixture. 

  4.  Gently mix the liquid into the flour until large lumps form, pat the lumps into a ball; do not overwork the dough.  Cover bowl and refrigerate for 1 hour.



  • 2 small zucchinis, sliced into very thin rounds, other veggies can be added sparingly, very thin sliced peppers and tomato are tasty additions.  

  • Tip: I use my mandoline to slice thin vegetables.

  • 1 teaspoon minced fresh garlic

  • 1/2 cup ricotta cheese

  • 1/2 cup grated Parmesan cheese 

  • 1/2 cup shredded mozzarella

  • fresh slivered basil to dress the Galette after baking (optional)



  1. Spread vegetables over several layers of paper towels and sprinkle with 1/2 teaspoon of salt, let drain for 30 minutes.  

  2. Before using the vegetables, gently blot all the moisture you can from the vegetables, do not skip this step!  

  3. In a small bowl, whisk olive oil and garlic together; set aside.  In a separate bowl mix the ricotta, Parmesan, mozzarella and 1 teaspoon of the garlic olive oil together, season with salt and pepper to taste.



  • 1 egg yolk beaten with 1 teaspoon water



  1. Preheat the oven to 400 degrees.  

  2. On a well floured work surface, gently roll the dough into a rectangle or 12" round.  Transfer to a parchment lined baking sheet.  

  3. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2" border.  Begin shingling/layering the vegetables evenly over the ricotta mixture.  Drizzle remaining oil over the vegetable layer.

  4. Fold the 2" edge over the vegetables, you will need to pleat the dough slightly, the center will be open.  Brush crust with egg yolk mixture.

  5. Bake until the cheese is puffed and the zucchini/additional vegetables are wilted and the galette dough is golden brown, 30 to 40 minutes.  

  6. Remove from the oven, sprinkle with basil slivers, let stand for 10 minutes, cut into wedges or slices, serve hot, warm or at room temperature.

Greek Lentil Salad

Adapted from Prevention Magazine

Contributed by Marci Hess, Driftless Prairies (Blanchardville, WI). Recipe showcased during the potluck scene during the filming of Inga Witscher’s Around the Farm Table show featuring Soil Sisters.


Lentil Salad close up.jpeg
  • 4 cups cooked lentils, drained

  • 1 tomato, chopped (approximately 1 cup)

  • 1 cucumber, chopped (approximately 1 cup)

  • 1 red onion, chopped (approximately 1 cup)

  • 1/2 cup red wine vinegar

  • 1/4 cup olive oil

  • 2 T. oregano or to taste (dried -- use more if fresh)

  • 1 T. Dijon mustard (or to taste)

  • 1 cup Feta, crumbled


  1. Mix together lentils, tomato and onion in large bowl.

  2. Mix vinegar, oil, mustard and oregano. Mix into salad.

  3. Sprinkle with feta cheese.

Orange Habañero Marmalade Cheeseball 

By Betty Anderson, The Old Smith Place (Brodhead, WI). Recipe showcased during the potluck scene during the filming of Inga Witscher’s Around the Farm Table show featuring Soil Sisters. 

Anderson Cheeseball.jpeg


  • 1 - 4 oz Jar Orange Habañero Marmalade (Recipe below)

  • 2 packages (8 ounces each) cream cheese

  • 1 package (8 ounces each) goat cheese



  1. Soften cheeses just enough to blend. With hand mixer on low, whip cheeses together till blended. 

  2. Add about ⅔ of the marmalade and blend again. 

  3. Mold in a small bowl (or any decorative mold) chill well.

  4. Turn out onto cheese tray, pour remaining marmalade over ball and serve with crackers or fruits or vegetables. 

Orange Habañero Marmalade

Makes at least 8 1/2 pints throw in a few 4 oz jars, there will be extra and the 4oz jars are perfect for a cheese tray.


  • 2 1/4# Oranges (sliced thin peel on)

  • 1 lemon zested and juiced (or just prepare as oranges)

  • 6 Habañero Peppers (or more) Red if you can get them, so much prettier!

  • 9 cups sugar



  1. In a large, deep stainless steel saucepan, combine oranges, lemon zest, lemon juice and water. 

  2. Bring to a boil over high heat, stirring constantly. 

  3. Reduce heat and boil gently, Stirring occasionally for 40 minutes. 

  4. Pierce 2 of the habaneros several times with a knife and add to boiling mixture, partially cover, stir occasionally, until fruit is very soft, about 30 minutes. 

  5. Meanwhile prepare hot water bath canner, jars, and lids. 

  6. Remove the whole habaneros from mixture. Add remaining 3 habaneros (sliced in thin ribbons) Wear gloves, goggles won't hurt either! Bring mixture to a boil over medium-high heat, stirring constantly. 

  7. Maintaining boil, gradually stir in sugar 1/2 cup at a time, keeping the boil. 

  8. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15-30 minutes. 

  9. Remove from heat and test gel. If gel stage has been reached ladle hot marmalade into hot jars, leaving 1/4 inch headspace. 

  10. Remove air bubbles and adjust headspace, if necessary, by adding more marmalade. Wipe rim with hot sterile towel. 

  11. Water bath for 10 minutes. 

Special Chocolate Zucchini Cake

Contributed by Sue Nelson, District 10 representative on the Green County Board of Supervisors (Monroe, WI). Recipe showcased during the potluck scene during the filming of Inga Witscher’s Around the Farm Table show featuring Soil Sisters

Sue Nelson - Zucchini Cake.jpeg
  • ½ cup butter (1 stick)

  • ½ cup vegetable oil or applesauce 

  • 1 cup brown sugar

  • ¾ cup white sugar

  • 2 eggs

  • ½ cup sour cream 

  • 1 teaspoon vanilla

  • 1 cup whole wheat flour

  • 1 cup unbleached flour

  • 1 teaspoon baking soda

  • ½ teaspoon cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon salt

  • 3 tablespoons cocoa

  • 1 tablespoon Espresso powder

  • 2 ½ cups grated or shredded zucchini

  • ½ cup chopped walnuts

  • 1 cups dark cocoa pieces



  1. Preheat oven to 350 F.

  2. Cream together butter, applesauce, and sugars.

  3. Add eggs, sour cream, and vanilla. Blend well.

  4. In a separate bowl, sift dry ingredients together.

  5. Blend dry ingredients into the butter mixture.

  6. Add walnuts and cocoa pieces. Fold in.

  7. Add zucchini. Mix well.

  8. Spoon into a greased and cocoa dusted bundt pan.

  9. Bake for 45 minutes or until cake tests done.

  10. Garnish with raspberries or other fresh fruit.

Tuna Fish Cakes

Mexican recipe  “Tortitas de atún”. Recipe showcased during the potluck scene during the filming of Inga Witscher’s Around the Farm Table show featuring Soil Sisters. Contributed by Marialoli Dolores Torres Pérez & Kate Cooper, Kate’s Fresh Flowers (Barneveld, WI).

Tuna Fish Cakes.jpeg
  • 3 cans of chunk light tuna fish  in water 12 oz (340 g)

  • 1/2 medium onion (finely chopped in small cubes) 

  • 3 garlic cloves minced

  • 8 pieces of mini peppers (orange, yellow and red) chopped

  • 2 stems of parsley minced

  • 3 whole eggs

  • 1/2 cup of bread crumbs or more

  • Salt and pepper.

  • 1/2 olive oil


  1. Drain the excess of water of the cans of tuna fish. 

  2. Place in a big bowl then add garlic, onion, peppers and parsley. Mix with your clean hands add salt and pepper.

  3. Add the eggs and bread crumbs. 

  4. Mix perfectly and make small balls. Flat each in your hands and make circular shapes of 21/2” diameter.

  5. Heat the fry pan with olive oil, and add one by one the cakes. 

  6. Fry them until they are brown.  5 min approximately on one side. Then turn them over another 5 min.  Fit 6 to 8 pieces in a fry pan. Make your that both sides are brown. 

  7. Sit them in a plate over kitchen paper towel  to absorb the excess of oil.

Enjoy! Buen provecho!

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