Okay, One More Farm.

I was up at Spirit Creek Farm near Cornucopia, Wisconsin, this morning for what will probably be the last farm photo expedition of the fall. The main part of the growing season is fairly well behind us now and the possible snow fall this evening seems like a good end-cap for the year. This has been a great fall of learning about our local food producers and how they're working to feed our community. Thanks to the Sauter-Sargent's and everyone who found the time to make these photos possible.

Like every farm visit, this morning was educational. I learned about what it takes to grow cabbage, and what it takes to turn that cabbage into sauerkraut, and what it takes to build a certified kitchen. But the real stand out lesson of the day was this: the personal habits of male goats are appalling. Appalling. I'll just leave it at that.

More Farms.

I made it out to a couple more farms at the end of last week and the beginning of this week to get the a few more images in the series I'm shooting for Northland College on local food producers (see a couple posts down for some of the earlier shoots in the series). Above are Steve and Landis at Hermit Creek Farm and below are two shots of their beautiful produce. Below that are the McCutchens at Angle Acres Farm and some of their heritage breed livestock. Thanks again to all the farmers who have taken time out of their busy schedules during a critical part of the growing season to help me get these photos. You folks are all amazing. Keep up the great work.

Update on 2012-09-26 14:38 by Bob Gross

Okay, I couldn't resist: one more cow photo. I shot this right before she blew a big snot rocket all over the camera. Turns out that stuff is a lot harder to get off of a camera than I thought. So it goes.

Kraut, Curtido, & Kim-Chi. (& Pesto...& a couple other things.)

Over the past couple weeks, I've been working on some new photography for Spirit Creek Farm in Cornucopia, Wisconsin. If you're not familiar with their products, Spirit Creek specializes in lacto-fermented foods (read this if you're not sure what lacto-fermented means). They're also making really delicious garlic scape pesto now, too. Great stuff. I've been a huge fan of their curtido for a while and, beyond being a brat-grilling must at our house, their kraut was also a Good Food Award winner in 2011 and 2012. That's no small achievement.

I love food photography like this. Partly I think, because I love prepping and plating the food for the shoot (real chef's are probably cringing at what I've done with these, but I'm still proud of them). There's a little part of me that thinks I should have been a chef. Maybe in my next life.