North Star Homestead Farms, LLC

  (Hayward, Wisconsin)
Know your Farmer, Love your Food!
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It’s a lovely summer’s day, with birds singing and the sun shining.  Lately, there has been some much-needed rain.  You open the back door, and you and your eager dog take a nice stroll down to the mailbox to see what the postman might have brought you today.  But when you open the creaking front of that little metal box, instead of the usual white rectangles with colorful stamps, you find a hoard of long, shiny, deep green zucchinis.

Zucchinis are a plant that refuses to stop giving.  Through wet and dry, through hale and wind, if you add some warm temperatures, those zucchini plants are determined to out-produce each other.  There are the classic green cylindrical ones, shorter nutty striped ones, miniature globular ones, and even brilliant yellow ones.  Expand into the world of summer squash and there are straight-necks and crooked necks, along with the flying saucer-like patty pans.  Whatever form or color, zucchinis keep you hopping just to keep up with them.

I’ve learned to wear gloves when harvesting zucchinis.  The long, hollow stems supporting dinner-plate leaves are lined up and down with tiny prickers.  Reach too fast, and they can slice up hands and arms with ease.  And woe to the gardener who doesn’t make it out to pick their patch at least every other day!  It would be interesting to know the maximum growth rate of a zucchini because it certainly seems that what was a nubbin one day can become a gargantuan creature by the next.

My beekeeping mentor, Mr. Rowe, calls these “garden sharks.”  At farmer’s market, about this time of year, there is a running joke about oversized zucchinis.  Turn your back while setting up your stand in the morning, and you’ll return to find an emerald shark sitting on your table.

“Ok, who put the zucchini on my stand!?” you demand teasingly, but no one confesses.  Eventually, you resign yourself to taking the beast home with you as a treat for the pigs.  Even the most enterprising cooks know that a zucchini of that size is a bit too woody for cooking.

But zucchini preferences are about like pickle selection.  Everyone has their idea of the “perfect” size for a zucchini.  Some like them very tiny and tender, others like them a bit more robust.  Part of this depends on whether the vegetable is destined for the sauté pan or grated into zucchini bread.  At the beginning of summer, everyone seems excited to see zucchinis and make their favorite dishes with them.  But as summer wanes, so does the enthusiasm. 

I remember one year at the market a lady was perusing the vegetables on our table.  “Oh zucchinis,” she remarked.  “Well, I better not.  My mother and I planted 64 hills of that this year.”  I nearly fell over.  64 hills of zucchini?  What were they thinking?  I’ll bet they had so many zucchinis that the neighbors’ cars were filled with them, let alone the mail boxes.  Have a family reunion coming up?  Ok, everyone has to take home some zucchini, no excuses!

If you are starting to feel overwhelmed by zucchini, here’s one of my favorite recipes that will fool almost anyone into unknowingly eating this versatile vegetable.

Chocolate Zucchini Cake

¾ cup butter, softened

2 cups sugar

3 eggs

2 cups zucchini, grated

2 tsp. vanilla

2 tsp. grated orange peel

½ cup milk

2 ½ cups flour

½ cup cocoa powder

2 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

1 cup nuts (optional)

Powdered sugar to dust on top

Preheat oven to 350 degrees.

Using a mixer, cream the butter and sugar, then add the eggs and beat well.  Stir in the zucchini, vanilla, and orange peel.  Mix the flour and other dry ingredients together in a second bowl.  Alternately add the milk and the flour, beating until smooth.  Stir in the nuts, if desired.

Pour into a greased and floured bunt pan and bake for 50 minutes or until a cake tester comes out clean.  Let cool 10 minutes in the pan before turning out.  Cool completely, dust with powdered sugar, and serve. 


What’s your favorite way to prepare zucchini?  Take some time this week for this remarkable and versatile vegetable and enjoy the flavors of summer.  Looks like I better get out to the garden and pick again.  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café. 715-462-3453


Stewardship of Wild Friends

Certainly, there are a host of wild critters out in the woods that can wreak havoc on a farm.  Bears can tear into beehives.  Wolves and coyotes can terrorize sheep.  Weasels and raccoons can sneak into chicken coops.  The list goes on and on.  But there are plenty of wild creatures who are beneficial on the homestead, and it is worth noting their efforts and doing our best to be stewards of our wild friends.

The hosts of bug-eaters are certainly welcomed guests as we swat the endless swarms of mosquitoes during chores or while working in the garden.  Helicopter-like dragonflies hover and dart in black swarms above the chicken tractors, waiting for any daring mosquito to show a proboscis.  As twilight grows and the dragonflies hunker down for the night, little brown bats dart from the shadows.  The bat house Grandpa put on the front of the barn years ago has likely never been enough habitat for the local population.  Instead, they find comfortable lodgings in the wood shed, the tool shed, the machine shed, and many an odd nook and cranny hither and yon.  We leave the bats alone, they leave us alone, and so far that arrangement has worked out pretty well.

On many farms, the apartment-like Martin house stood atop a high pole in the yard or edge of the field.  While I’ve never kept a Martin house, others tell that it requires attention, cleaning, and the occasional gentle return of an escaped youngling.  Over the years, Martins have grown accustomed to being tended by benevolent humans and actually prefer the houses to wild habitat. 

On our farm, the swallows are the gliding feathered insect predators of choice, with houses dotted along the edge of the pasture for the tuxedoed iridescent blue-and-white Tree Swallows that whir and chirp to each other while perching on the electric fence.  Red-breasted Barn Swallows dive-bomb us near the barn door entrance or glare downward from their mud and grass nests near the joints of rafters.  Little buggy-eyed faces peer down over the lip as the juveniles contemplate the wonders of space before flight.  But the greatest mud artists are the Cliff Swallows that build their gourd-like nest structures high up in the peak of the woodshed roof.  The yellow masks that poke out from the hole belie the rareness of their type for this area.

And then there is the lovely plethora of pollinators—bees, butterflies, and of course hummingbirds.  When designing the landscape around our home, we chose to embrace building terraced beds to support native Wisconsin wildflowers that are particularly attractive to pollinators.  Light purple Bee Balm, fiery Butterfly Weed, delicate Columbine, and others have matured over the years into a layered montage of color, fragrance, and shelter.  In the summertime, the beds are humming with the sound of small, busy bodies, while in the winter the rattling reeds provide shelter and seeds for songbirds.

The hummingbirds have especially enjoyed this safe and delicious nook.  Every year, several pairs of Ruby Throated Hummingbirds make the wearisome trip from parts far to the south to call the farm home.  Arriving as thirsty as ever, they will flit by the dining room window as if to pronounce, “We’re here!  Could someone set out the feeder please?”  Even with all the flowers, there still seems to never be enough nectar to go around, so out comes the red and yellow glass hummingbird feeder.

For a time, there is intense activity, until it gradually lessens as more flowers become available and the couples are busy sitting on their nests.  But when those little nestlings take to the air, it becomes almost impossible to keep the feeders filled!  This morning, more miniature hummingbirds than I could count danced about the garden, vying for a spot.  Their dark eyes were shining with energy and life.  But besides being beautiful, hummingbirds also help pollinate by carrying tiny grains of pollen on their tongues!

To help the hummingbirds and delicate butterflies, we extended our native flower gardens to include the landscaping at Farmstead Creamery as well, complete with hanging blooms and a second nectar feeder.  Now we have our own pair of hummers at the Creamery!  Next time you enjoy some gelato outside in the garden, they might even come and visit you, as has been happening lately.

There are, of course, terrestrial wild friends as well, including toads.  Leaving little stone shelters, known as “toad houses,” in your garden or using organic material mulches is a great way to encourage toads and frogs to feel comfortable de-bugging your vegetables.  Finding ways to help make it easier for nature to help us is often as much fun as it is rewarding.  Making toad houses is a wonderful project for children or the creatively inclined.  Be imaginative!

From leaving the old dead tree standing for woodpecker habitat to helping the baby turtle cross the road, there are many small ways to be a steward to our wild friends.  It also is good to have an ample sense of humor when those same wild creatures find clever ways to utilize aspects of the farm for their own ends—such as the morning the phoebe uses the barn wall as a sounding board, the day you found the frog swimming in the water bucket, or the time the bluebird nest turned out to be almost entirely made of chicken feathers.

Living on a farm in the Northwoods means that having wildlife around is part of daily experience.  And just as we offer stewardship to the sheep, pigs, and poultry, so too is it good to be mindful of our responsibility to care for all peaceful life on this precious piece of earth.  There goes a hummingbird!  See you down on the farm sometime.

Laura Berlage is a co-owner of North Star Homestead Farms, LLC and Farmstead Creamery & Café. 715-462-3453

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