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Around the Farm Table
Dung Beetles, Spuds and Sorghum
Season 4
Episode 3
Inga discovers the importance of dung beetles on her farm. She visits a potato farm and learns about growing sorghum for whiskey. For an afternoon party, Inga and chef Nathan Berg make some unique Wisconsin craft cocktails and lefse hors d’oeuvres.
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25:48
Scones at Indianhead Holstein Farm, flour from Great River Mill, herb tea at Sunbow Farm.
27:26
Inga learns how to make root beer pop and makes fresh ice-cream for her nephews.
25:54
Inga thanks her farmer friends with a special lunch of veal roast and lemon tarts.
26:26
Inga and Joe celebrate Boxing Day on the farm with friends, apple brandy and figgy pudding
26:24
Inga skis the countryside in search of grass-fed beef and other ingredients for chili.
26:25
A party at the farm features the Viking game Kubb. Inga visits Valkyrie Brewing Company.
26:27
Visiting 45th Parallel Distillery & Seed Savers Exchange ends with an heirloom Bloody Mary
26:27
Inga grills pizzas for the kids showing cows at the fair and finds homegrown garlic.
26:23
Wild food expert Sam Thayer helps Inga gather ingredients. Inga tries sheep’s milk gelato.
26:27
Inga delivers cheese to Fromagination in Madison and makes pasture picnic sandwiches.
26:24
Inga learns to make dandelion wine and collects eggs with Wisconsin author Michael Perry.
24:12
Inga prepares a Scandinavian smorgasbord from locally sourced ingredients.