MONTICELLO - An annual local farm dinner will host its fourth event Saturday, with animal care, sustainable practices and food safety as central topics in mind.
Farm to Table at Voegeli Farms Inc. in Monticello is a ticketed event with food provided by local suppliers. The 100 tickets for the event have sold out. Green Fire Farm, a Monticello-based hog farm reconstituted by father and son owner Jim and Jacob Marty, will provide pork for the dinner.
The Marty family has owned and operated a farm for six generations. After Jacob returned from the University of Wisconsin-Stevens Point, he wanted to try to change the way the farm was operating, from a 400-acre conventional cropland farm to setting aside eight acres for about 60 hogs to graze. He said they planted roughly 1,000 trees, some apple and nut varieties, to feed the pigs as part of the perennial pasture method. Cows still graze among 250 acres of pasture. Jacob plans to share part of that story as a guest at the dinner Saturday.
"I really think it's important for local food and economics to develop and expand and become more of our culture," Jacob said. "It's great to be able to showcase that within my own community."
Victoria and David Parr with Parrfection Produce of Albany contributed produce for the event, and Mary Brazeau Brown with Glacial Lake Cranberries of Wisconsin Rapids provided cranberries. Live music by The Jimmys will be played with a cocktail hour and catered dinner.
Local chef Tyler Sailsbery and New Glarus chef Mike Nevil "will cultivate the conversation," according to a press release sent from Professional Dairy Producers.
"I really relish that opportunity to stand up in front of these people, who will be experiencing the benefit of my hard work," Jacob Marty said. "I'm looking forward to it."
Area cheesemakers contributed their products, and local yogurt, wine, whiskey and New Glarus Brewing Company beer will be a part of the event. Proceeds are donated to local not-for-profit organizations. Voegeli Farms chose the Monticello Lions Club as recipients of the 2017 proceeds.
Farm to Table at Voegeli Farms Inc. in Monticello is a ticketed event with food provided by local suppliers. The 100 tickets for the event have sold out. Green Fire Farm, a Monticello-based hog farm reconstituted by father and son owner Jim and Jacob Marty, will provide pork for the dinner.
The Marty family has owned and operated a farm for six generations. After Jacob returned from the University of Wisconsin-Stevens Point, he wanted to try to change the way the farm was operating, from a 400-acre conventional cropland farm to setting aside eight acres for about 60 hogs to graze. He said they planted roughly 1,000 trees, some apple and nut varieties, to feed the pigs as part of the perennial pasture method. Cows still graze among 250 acres of pasture. Jacob plans to share part of that story as a guest at the dinner Saturday.
"I really think it's important for local food and economics to develop and expand and become more of our culture," Jacob said. "It's great to be able to showcase that within my own community."
Victoria and David Parr with Parrfection Produce of Albany contributed produce for the event, and Mary Brazeau Brown with Glacial Lake Cranberries of Wisconsin Rapids provided cranberries. Live music by The Jimmys will be played with a cocktail hour and catered dinner.
Local chef Tyler Sailsbery and New Glarus chef Mike Nevil "will cultivate the conversation," according to a press release sent from Professional Dairy Producers.
"I really relish that opportunity to stand up in front of these people, who will be experiencing the benefit of my hard work," Jacob Marty said. "I'm looking forward to it."
Area cheesemakers contributed their products, and local yogurt, wine, whiskey and New Glarus Brewing Company beer will be a part of the event. Proceeds are donated to local not-for-profit organizations. Voegeli Farms chose the Monticello Lions Club as recipients of the 2017 proceeds.