"It was the last market of the season," Ann recalls this past week's brisk market.  "We started out with more vegetables but we've evolved, trying different things along the way. At one point we were really into the peppers and eggplant but not right now."

That's obvious when Ann breaks from our interview to help her next customer. With a little bit of consulting on the brioche knitting stitch, Ann sends her on her way with instructions for the stitch tucked secured between a few skeins of yarn for a future knitting project.

Ann doesn't come from a farming backgound, growing up in Elgin, Illinois. She and Steve moved out to San Francisco for a time, then decided they wanted to try their hand on the farm. They've been on their Brodhead area farm since 1989.

"My dad grew up on a ranch in Utah," Ann explains. "So I learned a little about sheep from my dad." The idea of the sheep appealed to Ann, "because they're not huge like a cow, they eat grass, and they're soft and cute. They have nice personalities."

The focus of the farm is on the wool, not meat or milk like many other sheep farms. Ann says they maintain around 25 sheep. "It's enough for me to manage," she says. "I could use a few more on the pature but I don't want to overload it.

"When we initially got sheep I didn't have a clue what I had gotten. We just happened to get sheep and they were soft. Some had brown or black wool and some were white. When I wanted a ram we got a soft-wool ram."

Ann notes that while she has her fleeces spun into yarn it's not dyed, nor does she sell garments. "Then I'm starting to be a craft vendor," she says, which is not permissible at the DCFM.

It's very time consuming to wash the fleece. Ann will wash it but says no to actually shearing the sheep. "We get them shorn," Ann explains. "He comes in the morning and he's done in a few hours. The sheep aren't happy if I do it," she says with a laugh.

When Ann is not tending to her sheep she's the music director at her church. And what are her feelings on the farm life? "I like the animals," she says. "It's far different that being in town." And that's no yarn.

For More Information:
Ann and Steve Herr
Wisconsin Highlands Farm
608-897-4380
aherr@hotmail.com

We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not.  Please use this as a general guide to what's at the market this week.

Tom Brantmeier says he's taking the rest of the outdoor session off, and will return to market at Monona Terrace on November 14. For those folks who normally buy their eggs from Tom, there are numerous other farmers at the market selling some wonderful eggs. Check out Pecatonica Valley Farm, on East Main Street, and Real Foods, on East Mifflin, among others.

Note that there are some beautiful concord and other varieties of grapes available at the market this week. Carandale Farm, Henry Morren, and Carpenter's Farm should have some along with several other vendors.

Other than that, the word is to stock up, freeze, can, and dry the huge selection available at the market.


Breads
Biscotti
Cheesecake
Cinnamon rolls
Cookies
Doughnuts
'Mpanata
Flat breads
Muffins
Panettone
Pastries
Ragusa Style Sicilian semolina bread
Scaccia
Sweet breads
Tea breads
Torts

Parking