1. Per Instagram rules, this promotion is in no way sponsored, administered, or associated with Instagram, Inc. By entering, entrants confirm that they are 21+ years of age, release Instagram of responsibility, and agree to Instagram’s terms of use.
2. Farm Table Foundation is the host of this giveaway. One tag equals one entry.
3. Contest begins November 17, 6 PM CST and runs until Sunday, November 22, 12 PM CST. Winner will be chosen at random Sunday, November 22, 12 PM CST.
4. Participants must be 21+ years of age and provide I.D. upon pick up. Prize redeemed via pick up only at Farm Table Restaurant during business hours, 110 Keller Ave. N., Amery, WI 54001.
5. Winner will be contacted via direct message on Instagram.
6. Prize not redeemable for cash value. 
7. Prize must be claimed within two weeks from contest close during business hours: Thursday, 9-3; Friday and Saturday, 9-8; Sunday, 9-3. (Hours subject to fluctuate due to unforeseen circumstances.) (We’re closed for Thanksgiving, November 26-29.)

-as described in Julia Child & Company

Ingredients–serves 8
Rice and Onion Soubise

Preheat oven to 325 degrees. Drop the rice into a saucepan with 2 quarts rapidly boiling salted water and boil uncovered for exactly 5 minutes; drain immediately and reserve.

Chop onions roughly, and then mince in food processor. Melt 4 T. butter in a baking dish, stir in the onions, the drained rice, and 1/4 t. salt, mixing well to coat with the butter; cover the dish and bake for 1 hour, stirring up once or twice until the rice is completely tender and beginning to turn a golden yellow. When the rice is done and still warm, beat in the egg; taste carefully and correct seasoning. 

Mushroom Duxelles

While rice and onion soubise is cooking, trim and wash mushrooms. Chop into tiny pieces in the food processor and remove. Mince the parsley in processor afterward. By handfuls, either twist mushrooms hard in the corner of a towel or squeeze through a potato ricer to extract as much of the juices as possible. Sauté the mushrooms in 2 T. butter, stirring and tossing until mushroom pieces begin to separate—5 to 6 minutes. Stir in the tarragon and parsley; season to taste with salt and pepper. Stir half of the mixture into the cooked rice and onion soubise; reserve the rest.

Preparing the Turkey Scallopini

Pound the slices between 2 sheets of waxed paper to expand them about double, and thin them down to half.

Salt and pepper the slices lightly, dredge in flour and shake off excess, sauté for about a minute on each side in 1 T. of oil and 2 T. butter (more if needed), just to stiffen them and barely cook through. Set slices aside on a plate as you finish them.

The Gratinéing Sauce

Make a turkey velouté sauce as follows. Melt 4 T. butter over moderate heat; blend in flour, and cook, stirring with a wooden spoon until flour and butter foam and froth together for 2 minutes without turning more than a golden yellow. Remove from heat and, when this roux stops bubbling, pour in 2 cups of hot turkey or chicken stock and blend vigorously with a wire whip. Return to heat, stirring and boiling slowly for 2 minutes.

In the food processor or an electric blender, purée the egg yolks with the cottage cheese. Beat the hot sauce into the cheese mixture.

Assembling the Dish

Butter the inside of the dish and spread a thin layer of sauce in bottom of dish. Make a neat and slightly overlapping pattern of the turkey slices down the center of the dish, spreading each, as you go, with the soubise. Spoon remaining mushroom duxelles down the sides. Spoon remaining sauce over the turkey and spread the mozzarella cheese on top.

Bake approximately 25 minutes in 400-degree oven.

Should be served promptly.

November 17, 2020–with thanks to Terry Kelzer

Strudel Dough:

In a food processor, process the below three ingredients for 10 seconds:

In a two-cup measure put:

Stir together beaten egg and water and vinegar; add through feed tube. Process 3 times at 10 second intervals. It should come together and pull away from sides of processor. If not, you may add a tablespoon or so more of flour. Remove dough and work gluten on a sturdy surface by throwing it 100 times. Very good for working out any personal anxieties. When nice and stretchy, place in a lightly oiled bowl and rest two hours.

Next place dough on a heavily floured cloth. Roll with a rolling pin as thin as you can and then begin your stretching process by carefully pulling and tugging from the center and working toward the outside edges. Stretch it as big as you can and so thin that you could read a newspaper through it. Trim thicker edges all around.

Brush with melted butter and sprinkle with walnuts; add 2 cups of apple filling along one end. Roll it up using your cloth. Move onto baking sheet and bake for 30 to 40 minutes until golden brown. While still warm, sprinkle icing over strudel, along with more walnuts if so desired.

Filling (prepare and set aside the apple filling):

Place 6 tart apples, peeled and sliced, in a large skillet; sauté lightly in ¼ cup butter. Add:

Also have ready:

Sauté apples just 5 minutes to blend ingredients and start to soften and cook off some of the moisture in the apples. 

Icing to finish:

1 cup confectioners’ sugar mixed with ¼ cup milk and a dash of vanilla. Make a thin icing sauce and sprinkle over warm strudel. May add more chopped walnuts for decoration.

September 17, 2020


 Roast Squash

  1. Preheat oven to 375° F. Cut squash in half lengthwise. Scoop out and discard the seeds and stringy flesh with spoon. Place squash cut-side down on a baking sheet to roast. Note: lay squash perfectly flat to achieve caramelization for optimal flavor. If squash won’t lay flat, use two baking sheets if necessary, and rotate their position in the oven halfway through roasting. Roast squash for 60 -70 minutes, or until very soft when pressed.
  2. Remove squash from oven and, using a spatula, flip the squash halves over and allow to cool a few minutes. Scoop all the roasted squash flesh into a bowl, being careful not to take any of the skin. Discard squash skins.

Prepare Soup

  1. In a large soup pot or Dutch oven, melt butter over medium heat. Add diced onion and finely chopped jalapeño. Cook until soft but not until browned.
  2. Add potatoes, thyme, and enough chicken broth to cover; simmer, stirring occasionally, until soft.
  3. Add roasted squash, chicken broth, and grated apple. Stir to combine well. Add the fresh thyme sprig. Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow to simmer, uncovered, for 20-30 minutes to meld flavors.
  4. Remove thyme sprig. Using an immersion blender (or alternately in small batches in a blender) purée the soup well until smooth. In the soup pot, add the maple syrup. Stir well to combine and allow to cook over medium-low heat a few minutes to warm through.
  5. Taste soup. Add salt as needed and some freshly ground pepper. Salting well is the key to bringing out all the great flavors in this soup. Maple syrups vary in intensity. If you don’t notice a subtle maple taste in the soup, add a bit more maple syrup, as needed.

Special Notes

Créme Fraîche

Mix together thoroughly in a bowl and cover with plastic wrap and leave at room temperature for 24 hours. You may stir again after several hours.

–Sarah Mittelstadt, Farm Table Chef & Restaurant Manager


Makes 6-8 sandwiches | For rub, braise, and sandwiches

1 – 4-pound goat roast (leg or shoulder) 3 – yellow onions
4 – heirloom tomatoes
2 – bell peppers, thinly sliced

1/2 – bunch – fresh rosemary 1/2 – bunch – fresh thyme 1/2 – tablespoon cinnamon
6 – bay leaves, divided

1/8 – cup hungarian wax pepper, dried 6 – garlic cloves, divided
11⁄2 – tablespoons oregano, dried, divided Salt and pepper

1 – quart stock
1/4 – cup red wine vinegar
11⁄2 – tablespoons Dijon mustard
Mayo, to taste
8 – slices provolone
8 – hoagie rolls, or other bread of choice Butter for sautéing and grilling bread Mesquite pellets for smoking


Goat Rub Directions

Put 1 onion, cinnamon, 2-3 bay leaves, Hungarian wax pepper, 2 garlic cloves, and 1⁄2 tablespoon of oregano into blender. Blend until relatively smooth.

Goat Braise Directions

Rub goat roast thoroughly with pepper and the goat rub, then season with salt and pepper additionally, and then let sit over night.
**(Optional, if you can, do it!) Smoke goat at 220ºF with mesquite pellets for 1.25 hours. If not smoking, sear goat roast on all sides until caramelized.

Place roast in deep pan and cover in rough chopped tomatoes, rosemary, thyme, remaining 4 garlic cloves, remaining 2–3 bay leaves, remaining tablespoon of oregano, stock, red wine vinegar, Dijon, and another seasoning of salt and pepper all over. Cover pan

with foil and put in a 300ºF oven for about 6 hours, flipping roast halfway through. Finish roast by taking off wrap and foil and allow to brown in over another 15-20 minutes. Allow meat to cool in its juices or use right away!

Assemble Philly Goat Sandwiches

Sauté thinly sliced bell peppers and remaining onions in butter, seasoned with salt and pepper. Toast hoagie rolls or bread of choice with butter. Brush mayo on both insides of roll and fill with about 1/2 cup of goat meat and 1/2 cup of the pepper/ onion mix. Place a slice of provolone over meat and vegetables, then place in broiler to melt cheese.

Enjoy delicious goat meat!

Gazpacho, also called Andalusian gazpacho, is a cold, refreshing soup made of raw, blended vegetables. Popular in the hot summer months, it’s a classic of Spanish and southern Portuguese cooking.



Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. If you prefer gazpacho somewhat chunky, only pulse a few times in the blender. Chill and serve garnished with chopped cucumbers, tomatoes, and parsley.



Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Cook garlic 1 minute in saucepan over medium heat with a little vegetable broth.
  2. Add vegetable broth, lentils, and potatoes and bring to boil. Reduce heat, cover and simmer for 10 – 15 minutes until lentils are tender.
  3. Add spinach, lemon or lime zest and juice, and cayenne.
  4. Cover and simmer until spinach wilts.
  5. Stir in mint and add black pepper to taste.

Thanks to our partner, PowerUp 4 Kids, for this recipe!

“I find this samosa recipe utilizes a lot of common staples people have in their homes and is super delicious. You can bake this too, don’t have to fry.”

– Sarah Mittelstadt, Farm Table’s Chef and Restaurant Manager

Pastry Ingredients

Stuffing Ingredients


Sift the flour and salt into a bowl.  Add the 4 tablespoons on oil
and rub it in with your fingers until the mixture resembles coarse
breadcrumbs.  Slowly add about 4 tablespoons water –– or a tiny bit
more –– and gather the dough into a stiff ball.

Empty the ball out on to clean work surface.  Knead the dough for
about 10 minutes or until it is smooth.  Make a ball.  Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag.  Set
aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4-inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion. Stir and fry until brown at the edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro), and
3 tablespoons water. Cover, lower heat and simmer until peas are
cooked.  Stir every now and then and add a little more water if the
frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted
cumin, cayenne, and lemon juice.  Stir to mix.  Cook on low heat for
3-4 minutes, stirring gently as you do so.  Check balance of salt and
lemon juice.  You may want more of both.  Turn off the heat and allow
the mixture to cool.

Knead the pastry dough again and divide it into eight balls.  Keep 7
covered while you work with the eighth.  Roll this ball out into a
7-inch (18 cm) round.  Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4-inch wide (5 mm),
overlapping seam.  Glue this seam together with a little water. Fill
the cone with about 2 1/2 tablespoons of the potato mixture.  Close
the top of the cone by sticking the open edges together with a little
water. Again, your seam should be about 1/4 inch (5 mm) wide. Press
the top seam down with the prongs of a fork or flute it with your
fingers. Make 7 more samosas.

Heat about 1 1/2- to 2-inches (4-5 cm) of oil for deep frying over a
medium-low flame.  You may use a small, deep, frying pan for this or
an Indian karhai.  When the oil is medium hot, put in as many samosas
as the pan will hold in a single layer.  Fry slowly, turning the
samosas frequently until they are golden brown and crisp.  Drain on
paper towel and serve hot, warm, or at room temperature.

Alternatively, bake at 400º F for approximately 20 minutes. For a shiny brown crust brush with an egg wash before baking.

Samosa Recipe from Madhur Jaffrey’s Indian Cooking.

Thanks to our partner, PowerUp 4 Kids, for this recipe!



  1. Start by piercing sweet potatoes with a fork 8-10 times all over. Bake covered at 350°F until soft. Let cool on counter. Using a fork, remove the skin and mash smooth.
  2. Bring a medium pot of water to a boil and cook pasta according to package instructions to al dente*. Drain and set aside.
  3. Preheat oven to 400°F.
  4. Heat a medium saucepan on the stovetop over medium-low heat. Then add garlic and cook for 1 minute. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk, 1/4 to 1/2 cup at a time as the mixture thickens.
  5. Once slightly thickened, remove from heat and stir in salt and pepper, mashed sweet potato, 3/4 cup of mozzarella cheese and 3/4 cup Parmesan cheese.
  6. In a large casserole dish (2 quart), mix together the cheese sauce, pasta, and the diced beet greens until they are slightly wilted. Sprinkle 1/4 cup mozzarella cheese on top then bake for 25 minutes until top is browning slightly.

* “Al dente” is an Italian phrase for cooked pasta and rice that is tender but firm.

Thanks to our partner, PowerUp 4 Kids, for this recipe!


* You can cook 1/2 cup dried garbanzo beans to get 1 1/2 cups cooked beans. Use this as a substitute for canned beans.


  1. Boil the peeled and cut sweet potatoes in a large pot for 10 minutes or until you can pierce them easily with a fork. Once soft, drain the sweet potatoes and let cool for 10 minutes.
  2. Once cool, transfer potatoes to a blender. Add garbanzo beans, lemon juice, tahini, olive oil, cumin, garlic, salt, and pepper to the blender. Then blend until it is smooth. Note: If it is too thick, add 1 tablespoon of water and blend. Repeat until you get the consistency that you desire.
  3. Serve the hummus with fresh vegetables, with whole-wheat pita bread, or on a sandwich.

Recipe reprinted from The Food Group.

Tourtiére: A Savory Holiday Pie with AMY THIELENDEC 4, 6:30 PM

Join James Beard Award-winning author and TV host AMY THIELEN from her kitchen in rural Park Rapids, Minnesota, and prepare Tourtiére, a savory holiday pie and a favorite family tradition.

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