DCFM: How did your class get involved with the Priskes?

LG: We made contact with the Priskes (among other vendors) at the DCFM on the square in late summer/early fall and asked if we might be able to visit their farm. Many people kindly offered to let us visit, though we weren't able to take everyone up on their offers. (Maybe next year!)

DCFM: What were some of the things the children learned on their farm visit?

LG: They learned some of the basics about the farm: number of cattle, characteristics of Scottish Highland breed, difference between cows, calves, bulls, steers, etc. 

The kids each posed at least one of their own questions, which can be seen in the video. These include the amount of food and water consumed in a day, amount that typical animals weigh, amount of manure generated, etc. The Priskes also showed the kids their recently-installed wind turbine and the restored wetland and prairie areas on their farm.
 

DCFM: How does the Dane County Farmers Market fit into your environmental focus?

DCFM: Larry, tell us how the cake idea came about. 

LG: We showed our classes the WKOW news segment about the Priskes winning the Conservation Farmers of the Year award. Initially, the idea was to compare the news segment with the video that the students had made earlier. The kids were so happy, though, to hear about the Priskes' award that they wanted to do something special to congratulate "their friends." Initial ideas included a "surprise visit" to their farm; making a cake or cupcakes in the shape of a farm, cow or barn; writing "good job" notes; going to their farm to help with chores; giving them a present; having a party for them. 

Kim Matney, mother of Devin in 3rd grade, took the kids' cake idea and ran with it. She made the barn cake and came up with a plan for the cow cupcakes. She and her mother, Ann Done, came to school to help the students decorate cow cupcakes.

While lots of students wanted to attend the DCFM on Saturday to present the cake/cupcakes and letters to the Priskes, many had other plans or had transportation limitations. 

DCFM: Any feedback/thoughts on their visit to the Dane County Farmers' Market this past Saturday?

LG: One of the best things about the market visit was that the students had a chance to hear the Priskes telling their customers, "These are some of the kids from Verona who came to our farm and made a video about us." While the kids, earlier, had been very excited when their "TV Show" aired on local-access cable in Fitchburg and Verona, they didn't get much direct feedback from actual viewers.  

I think that hearing the Priskes talk about the project to people the students had never met made them get a better sense that lots of people outside of our school community might be hearing about their work.

It was also important for students to see the sales end of the Priskes' business. On their field trip they had experience with how the cattle are raised, and now were able to see where the finished products end up.
 

DCFM: Any other relevant thoughts?

LG: Creating the TV show was a long process. All of the videotaping was done by the students.Just yesterday we were asked if the video could be included in a children's category at the upcoming Wisconsin Film Festival. 
 

The whole experience has also been very important for our students at an interpersonal level. Our relationship so far with John and Dorothy has included a nice exchange of kindness: They generously and kindly hosted us at their farm.

We invited them to a "premiere party" when the "TV Show" was completed (and they graciously took time away from chores and made the 2-hour round trip to attend). When the kids came up with, and carried out, their ideas to congratulate the Priskes, I know that it made them realize how good it can feel to make other people happy. 

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Moroccan Vegetable Stew. --Photo by justcallmetoni
 

While some of the ingredients for this wonderful stew will need to come from other sources, a great deal of them can come from this week's market. Carrots, squash, and onions are still plentiful. Substitute sunflower oil for the olive oil and you're able to add one more local ingredient that offers terrific flavor.
 

• 1 tablespoon olive oil (or sunflower oil from the market)
• 2 medium carrots, sliced 1/4 inch thick
• 1-1/2 lbs butternut squash, peeled and cut into 1 inch cubes
• 1 medium onion, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14 ounce) can stewed tomatoes (Check around the market for those offered by the farmers that grew them!)
• 1/2 cup pitted prune, chopped
• 1/2 teaspoon cinnamon (more if you like)
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 cup couscous
• 1 cup vegetable broth
• 2 tablespoons chopped cilantro or 2 tablespoons parsley

Directions

1. In a nonstick skillet, heat oil over medium high heat.
2. Add carrots, squash, and onion and cook until golden, about 10 minutes.
3. Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1-1/2 cups water.
4. Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
5. Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
6. Stir cilantro into stew.
7. Spoon stew over couscous to serve.

Adapted from www.food.com

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Breads

Biscotti

Cheesecake

Cinnamon rolls

Cookies

Flat breads

'Mpanata

Muffins

Panettone

Pastries

Ragusa Style Semolina Bread

Scaccia

Scones

Sweet breads

Tea breads

Torts

Whole wheat sourdough