Growing up, my summers were always filled with fairs and cow shows. This year is different. Many exhibitors are not able to showcase their projects and all the hard work they have put into them. I would like to reflect on experiences I had as an exhibitor, specifically at the Wisconsin State Fair. On January 1, 2010 I knew it was going to be a special year and one reason was because I was FINALLY old enough (12 by the first of the year) to attend the Wisconsin State Fair with Chippewa County as a Junior Exhibitor. My older sister, Katrina, had been attending for a few years before me and always came back with the most exciting stories. When it came time to load the trailers to head down to Milwaukee, I knew I was in for an experience I would never forget. My first year at the Wisconsin State Fair… I don’t remember how my animals placed in the class, or even how I did in showmanship. I DO remember stuffing my face with cream puffs, having water fights in the cattle wash rack with my fellow Chippewa County friends, meeting exhibitors from counties around Wisconsin, and telling fair-goers about my all black calf, Velvet, who was so soft that everyone wanted to pet her. For me, the Wisconsin State Fair has always been a place to make memories and new friends, while sharing my knowledge with those who may have never been on a farm before. As I got older I started taking more leadership in my county group, from leading the early morning ‘cow washing team’ to helping younger members get their animals ready for the show. The State Fair not only allows youth exhibitors to learn, but also to teach. I was able to meet members from other counties with different agricultural backgrounds than mine. It was through meeting these individuals that I began to understand just how diverse Wisconsin agriculture, and the Wisconsin State Fair, really is. Agriculture in Wisconsin is diverse and plays a major role in our state’s economy, providing over 435,000 jobs. For over 150 years, the Wisconsin State Fair has been a place for Wisconsinites to engage with our state’s culture, from food to farming. It was been a place for laughter, music, and memories to be made and I know that it will continue to do so in the future. Even though this summer may not have turned out the way many fair-goers and exhibitors had hoped, it is still important to never stop learning and look forward to new opportunities. I hope that next year, exhibitors come back to fairs with a fiery passion and desire to make memories and friendships to last a lifetime. I would love to showcase youth exhibitors and their project animals who were planning to attend the Wisconsin State Fair on my Facebook Page. If you or your child would like share a project animal from this summer please send pictures and a short description (name, age, animal name, etc.) to DATCPalice@wisconsin.gov.

New Life Lavender and Cherry Farm in Baraboo opened my eyes, and my nose, to the wonder of lavender. In mid-July, I was able to visit the farm for a tour and learned so much about this pretty purple plant. Not only do humans enjoy lavender, but bees do as well. New Life Lavender was buzzing with life as they are home to multiple bee hives, fish, sheep, cows, and a family of five. Lavender can be used in a variety of ways. Its first known use was in Egyptian culture being used medicinally and in the mummification process – who knew! In World War I, lavender essential oil was used as an antiseptic. Today, there are over 40 varieties, or cultivars, of lavender that each have their own unique aromas and properties. Different cultivars of lavender are used in making lotions, essential oils, and baked goods. Lavender is a perennial plant and grows for about 10 years in Wisconsin. During the winter the plants are covered to protect them from the harsh winter cold. New Life Lavender uses the propagation method to make new plants. Propagation is the process of taking a cutting from an existing plant to make a ‘clone’ and allowing it to sprout roots. Aron and Laura McReynolds own and operate New Life Lavender and Cherry Farm with their three children. The farm store is located on 40 acres of land that are full of plants, smells, and animals. In 2017 they had their first season open to the public and the business has continued to grow over the years. With over 25 varieties of lavender, 10,000 lavender plants, a five-acre pollinator habitat, livestock, a bakery, and more, there is always work to be done on this bustling farm. The whole family takes part in making sure the farm runs smoothly. Laura is in charge of the farm store and events. She added her artistic touches inside the building, which stands out alongside the country backdrop. Aron manages the farm, leads wagon ride tours, and is the head baker…to name just a few of his responsibilities. I had the privilege of sampling their cherry and lavender pie – it was amazing! Riding through the farm on the wagon ride tour was truly an experience as Aron shared their farm to table story, current farm projects, and goals for the season. Even Aron and Laura’s three children share their passion for Wisconsin agriculture. Gracia shared jokes and facts about the fish that are kept in a pond near the farm store. During the wagon ride we also stopped to see Micah, Aron and Laura’s second son, who cares for a herd of sheep and a couple of cows in a pasture near their pollinator field. Micah sells his lamb and beef sticks in the farm store. I couldn’t resist getting a package on my way out, and I’m glad I did – they were very tasty with a hint of spice. Aron and Laura’s oldest son Gabriel also plays a big role in his family’s business. From managing multiple bee hives around the farm to running the lavender distillation equipment and even driving the tractor during my tour, Gabriel helps to keep New Life Lavender in motion (literally!). New Life Lavender and Cherry Farm has an onsite store that is packed with essential oils, lotions, jams, cooking ingredients, and so much more. They also serve a variety of beverages (I recommend the lavender lemonade) and baked goods like cherry pie, lavender lemon poppy seed cupcakes, and even lavender ice cream! Purchasing Wisconsin’s high-quality, nutritious food products like these supports farmers and food processors, and contributes to the economic strength of Wisconsin communities like Baraboo. New Life Lavender is a warm and inviting place perfect for relaxing, restoration, and reconnecting. Learn more at https://www.newlifelavender.com.

My name is Julia Nunes and I am the newly selected 73rd Alice in Dairyland. I am stepping into this position in one of the hottest months of the year – July – which also happens to be National Ice Cream Month! Growing up on a dairy farm in Chippewa Falls, ice cream has always been a staple in my diet. Like 95 percent of the farms in Wisconsin, my farm is family owned. Wisconsin is home to over 7,000 dairy farms which are all a part of the dairy community that has a $45.6 billion impact on our state’s economy. Ice cream is perfect for summer served up with fresh fruit, in a cake, or – my personal favorite – in a waffle cone. Wisconsin’s high quality ice cream begins with high quality milk, a natural source of protein, calcium and seven more essential nutrients. It takes 12 pounds of whole milk to make one gallon of ice cream. Traditional ice cream recipes are a blend of whole milk, cream, and sugar. After the base ingredients are all mixed together, flavors and mix-ins are added. As these final ingredients are being mixed in, the temperature will be dropped. Continual stirring prevents ice crystals from forming and gives the ice cream a smoother, creamier texture. During this process, the amount of air added will determine the product’s density. Once packaged, the final step is to send the ice cream to a hardening room for cold storage. Many Wisconsin ice cream lovers are familiar with the Babcock Hall Dairy Store in Madison, but did you know that UW-River Falls also has its own dairy plant? Falcon Foods products are produced primarily by UWRF students in the dairy and meat pilot plants on campus. Freddy's Dairy Bar is the storefront of Falcon Foods, which has been in operation since 1983 and is a part of the Something Special from Wisconsin program through the Department of Agriculture Trade and Consumer Protection. Freddy’s Dairy Bar sells many different flavors of ice cream to the UW-River Falls campus and surrounding communities. One of my favorite places to visit with my family in Chippewa Falls is Olson’s Ice Cream Parlor. They make their own ice cream right in the heart of town, attracting visitors from all over the state. Olson’s Ice Cream is a proud producer of Wisconsin dairy products and has been contributing to the vitality and economic health of the Chippewa Falls area since 1944. My favorite flavor combination is a waffle cone filled with Mocha Mud Pie ice cream, which is a blend of coffee and chocolate fudge flavors. Remember to eat your ice cream fast enough – before it melts! From topping vanilla ice cream with fresh fruit and whipped cream, to more daring combinations of hot fudge, banana, and whatever else might fit in your bowl, ice cream is the perfect way to enjoy summer. While June Dairy Month has come to a close, there are still so many opportunities to celebrate all the dairy goodness during the month of July. I am so excited for the opportunity to serve Wisconsin as the 73rd Alice in Dairyland and to promote the diverse agricultural products we have in our state. From nutritious dairy and award-winning cheeses to unique crops and products like ginseng, mink pelts, dry whey, cranberries and much more, I look forward to traveling Wisconsin and learning from farmers as I go.

July 14th is National Mac & Cheese Day and this year I wanted to celebrate! Growing up on my family’s dairy farm in Chippewa Falls, our cheese drawer in the refrigerator was always stocked, but we usually ended up having half-eaten ends of cheese blocks left over. This cheese is perfectly fine to eat, but I wanted a recipe that used all the bits of cheese at once. Emptying my cheese drawer means that I now have room to refill it with new Wisconsin cheeses. This recipe is one I designed to use my left over bits and pieces of cheese in a tasty homemade Melting Pot Mac & Cheese. You don’t have to have exactly the kinds of cheeses that I am using to make this recipe. This is designed for you to be able to use what you have in your home without making an extra trip to the store. My Melting Pot Mac & Cheese uses Wisconsin dairy products, like cheese, which are natural sources of protein, calcium and seven more essential nutrients. The Wisconsin dairy products I am using are: Marieke Gouda Plain Gouda, Sartori Gold BellaVitano and SarVecchio Parmesian, Weyauwega Medium Cheddar and Pepper Jack, Westby Sour Cream, JS Three Year Aged White Cheddar, Old World Creamery butter, and whole milk from my family’s dairy farm. I love using real dairy because it is produced by real dairy farmer who care for animals, land and water resources. Dairy farmers are on the job 24 hours a day, seven days a week, 365 days a year to feed and care for their animals. Dairy farmers care for the environment – they have reduced their carbon footprint nearly 25 percent in since 2007 – and are the only industry in the United States to actually do so. Dairy farmers are good at their job and so are Wisconsin cheese makers. Wisconsin is the only state that requires cheese makers to be licensed, ensuring high quality products. Visit wisconsincheese.com to find your next favorite cheese pairings and TONS of cheesy recipes! Today I will be making enough for eight people, but this recipe can be easily halved if needed. INGREDIENTS: 16 oz. elbow macaroni noodles 4 Tbsp butter 4 Tbsp flour 2 cups whole milk ½ cup sour cream 4 cups cheese (grated or cubed) 1 tsp ground mustard 1 tsp garlic powder salt and pepper to taste ¼ cup bread crumbs ¼ grated parmesan DIRECTIONS: Cook noodles according to package instructions, drain and set aside. Melt butter in large pot over low heat Add flour to melted butter, stir until smooth. Cook one to two minutes. Slowly add milk, whisk until butter and flour mixture is completely dissolved. Add sour cream and allow mixture to cook. Once thickened, add cheese and seasonings. Stir frequently until all cheeses have melted. Add noodles into cheese sauce and stir. Your Melting Pot Mac & Cheese is ready to eat or continue on to next steps. Pour into oven safe baking dish and top with bread crumbs and parmesan cheese. Bake Melting Pot Mac & Cheese at 350°F for 20 to 30 minutes. I liked to broil mine for the last few minutes so the top becomes golden and crispy. Celebrate National Mac & Cheese Day on July 14th with this delicious Melting Pot Mac & Cheese recipe!

The evening of May 11, 2019 will forever hold a special place in my heart. That night, in an auditorium filled with members of the Wisconsin agriculture community, I heard my name called to serve as our state’s 72nd Alice in Dairyland. Now, almost 15 months later, it is hard to believe my time as our state’s agriculture ambassador is coming to a close. As my incredible journey nears its end, I am filled with pride for Wisconsin’s $104.8 billion agriculture community. Throughout my year as the 72nd Alice in Dairyland, I have met the people, visited the places, and tasted the products that make our industry so special. Whether I was spending time with a first-generation turkey farmer, visiting a potato field during harvest, or trying a new apple variety, I loved discovering agriculture diversity around every Wisconsin corner. Highlights from my year are hard to narrow down – believe me, I made a full-page list – but a few stand out above the rest. Filling iconic Wisconsin State Fair cream puffs with cream, sampling countless foods made from cranberries at the Warrens Cranberry Festival, and my first-ever attempt at tapping a maple tree all rank high. I also fondly remember getting lost in an ‘Alice in Dairyland’ corn maze at Pearce’s Farm Stand, eating a full meal of ginseng (salad, tea, main course and all) in Marathon County, and cutting a 200-pound wheel of Swiss cheese at the World Championship Cheese Contest. With every mile I drove, I was fueled by Wisconsin’s corn growers. Thanks to the Wisconsin Corn Promotion Board, I traveled in style in an E85 Ford Explorer nicknamed Kernel. At each stop I made, I was easily recognizable thanks to the iconic brooch and tiara donated by the Midwest Jewelers Association. And when the temperatures dropped this winter, I was proud to stay warm in a real, Wisconsin mink fur coat, courtesy of the Kettle Moraine Mink Breeders Association and the Halbach Mink Ranch. Thank you to all three of these great Alice in Dairyland program partners. In addition, I am grateful for the Alice in Dairyland program’s continued partnership with the Dairy Farmers of Wisconsin. As I promoted dairy farmers, processors, and products throughout our state, their organization was there with me every step of the way. I am truly thankful for their support. Though I may be biased, I honestly believe Wisconsin agriculture is second to none. From top-notch producers, to innovative processors and industry-leading researchers, Wisconsin agriculture commodities consistently find their way to the top. As I spoke with consumers throughout our state, it didn’t matter if I was talking quantity, quality, or diversity of our products, because Wisconsin agriculture hits the mark for all three. To my colleagues at the Wisconsin Department of Agriculture, Trade and Consumer Protection, who have dedicated their lives to the success of our state’s agriculture industry, I say thank you. Your knowledge, guidance, and words of encouragement supported me from beginning to end. My most important message of thanks goes out to my friends and family, who journeyed this road with me. Whether listening intently in the audience during a presentation, standing behind the camera snapping that perfect shot, or increasing my social content’s visibility with a ‘like’ or a ‘share’ – ‘my people’ have supported me every step of the way. From the bottom of my heart, I appreciate everyone who has shared this adventure with me; whether we met at a dairy breakfast, the county fair, or never in person, but instead through my Adventures in Agriculture blog – know that I am grateful for you. As I complete this once-in-a-lifetime year, I say thank you to everyone who made my time as Wisconsin’s 72nd Alice in Dairyland truly unforgettable. Stay Cheesy, Wisconsin!

What makes me who I am today? The short answer, Wisconsin. Why? That’s a longer story. Hi everyone, my name is Grace Schroeder, and I am a young woman with many titles. I could be called a farmer’s daughter or a soon-to-be college graduate; however, my favorite title is the reason I am writing this blog post. I am a Top Candidate for the 73rd Alice in Dairyland. I am in this position because of my connection to and my love for Wisconsin agriculture. Wisconsin has a thriving agriculture industry that encompasses everything from award-winning cheeses to unique crops like cranberries, ginseng, mink pelts, dry whey, and much more. Our Wisconsin farmers produce high-quality products for consumers around the world, and their commitment to excellence has fueled my ambition to become an ambassador for this community. I grew up on my family’s fourth generation farm in a scenic valley. I didn’t have neighbors to play with, so I filled my time with the next best thing, agriculture. Soon I wasn’t just feeding the calves and helping in the fields, I was contributing to the promotion of my communities and the agriculture products they had to offer. In high school, I represented the Cashton Fall Festival and the Warrens Cranberry Festival throughout the state. Bright summer days that involved dancing the Polka with my hometown farmers and breezy fall days during cranberry harvesting season are experiences I will not soon forget. My involvement in my community and these particular organizations led me to pursue a bachelor’s degree in public relations at Saint Cloud State University. During my summer breaks, I always returned to work in my home state. This allowed me to gain first-hand knowledge of the Driftless Region of Wisconsin, local agriculture businesses, and, of course, cheese. Agriculture has been an integral part of my history. Immersing myself in this distinctive part of Wisconsin gave me the knowledge, confidence, and drive to pursue what I am now making my career. I hope to achieve the title of 73rd Alice in Dairyland so I can use my skills and connect the public to Wisconsin’s 104.8-billion-dollar agriculture industry. Thank you, Wisconsin, for making me who I am today.

Days before starting first grade, my family moved to Wisconsin and purchased a small farm in Chippewa Falls. Although all three of my sisters and I had many interests, our lives revolved around the farm and the work that had to be done there every day. Feeding calves,[if gte vml 1]>

During my childhood, I found myself falling in love with all the Disney princess movies just like any other girl. I began to look up to them because I admired the certain characteristics of each princess. As I grew older, I realized I too possess some of the same qualities as these timeless characters. Belle from Beauty and the Beast always had her nose in the books. Much like her, I followed my dream of attending college to begin my career in agriculture. In December, I graduated with honors from the University of Wisconsin-River Falls, where I earned a bachelor’s degree in agricultural business with a finance emphasis. I plan to utilize my degree by becoming an agricultural loan officer to help farmers grow and succeed financially. Cinderella connected well with others and, of course, animals. I am the fifth generation to be raised on my family’s dairy farm just outside of Glenwood City, Wisconsin. It was there that I found the love for the dairy cow. In my youth, I was heavily involved in 4-H and FFA, where I showed dairy at both the county and state fair and took advantage of some unique leadership opportunities through FFA at the state level. I have held different leadership positions that helped me grow as a person and leader. I served as a Wisconsin State FFA Officer and the St. Croix County Fairest of the Fair, representing and promoting agriculture. Snow White is kind hearted and giving. I enjoy volunteering for organizations that have given so much to me in the past. I serve as the President of the Glenwood City FFA Alumni, where our club helps support the agriculture education and FFA programs at Glenwood City High School. I spend time as a co-coordinator for the St. Croix County Fairest of the Fair Program, where I schedule public appearances for the current Fairest and emcee the Fairest of the Fair coronation at the county fair in July. It is a misconception to the public that Alice in Dairyland is a princess, but in reality, she is the agricultural ambassador for Wisconsin representing the diverse $104.8 billion agriculture industry. I plan to use these qualities and experiences listed above in the Alice in Dairyland position to share the story of Wisconsin Agriculture with both rural and urban audiences. It has been a dream of mine to become Alice in Dairyland since I was in my teens, and it would be my honor to share my knowledge and excitement for the agriculture industry with all of you! As Walt Disney once stated, “if you can dream it, you can do it!”.

For the last time, chocolate milk does not come from a brown cow! Have you ever found yourself explaining where food comes from to someone who doesn’t know much about agriculture? Perhaps it’s on something more complex than chocolate milk and brown cows. People are becoming more and more removed from the farm, but there is no shortage of jobs in the ag industry as a whole or people to feed. As that on-farm knowledge fades among our population, it’s important that people understand where their food comes from and how it’s produced. As a rural girl in an urban world, that is something I find myself doing regularly – and enjoy it! I graduated from UW-Madison with a degree in life sciences communication in December of 2019. Even my degree highlights explaining complicated information to people who don’t have background on the topic. My adventure in agriculture started in rural towns around Thorp, Wisconsin in Clark County and I currently reside in Madison, Wisconsin. I grew up raising pigs, beef, and fainting goats. I showed my pigs at the Clark County Fair and was heavily involved in Thorp’s FFA chapter. I took those experiences in agriculture with me to UW where I got involved in the Association of Women in Agriculture, WSUM 91.7, and had several internships that kept me involved in agriculture. I built up the skill sets needed to be an effective communicator for Wisconsin agriculture and products. Upon graduation, I took a position as a reporter for WisBusiness.com and WisPolitics.com. There I also find myself taking dense information – now relating to politics and business – and making it understandable and relevant for our audience. As a final candidate for the 73rd Alice in Dairyland, I am looking forward to featuring the agriculture industry specifically. Our state’s agriculture is a diverse, modern industry vital to Wisconsin’s economy, with an annal economic impact of $104.8 billion and more than 435,000 jobs. With my skills in broadcast, journalism, marketing, and my rural to urban life, I can educate and advocate about Wisconsin agriculture because buying Wisconsin products supports our farmers and contributes to the economic strength of Wisconsin communities. If you find yourself wondering about Wisconsin agriculture – or where chocolate milk comes from – follow Alice in Dairyland on Facebook, Instagram and Twitter for behind-the-scenes food production, product recommendations, and so much more!

In a world of constant hustle and bustle, it’s important to take the time to soak in your surroundings. I often stand in the footprints of my ancestors to acknowledge the land they tended to and pieces they’ve left. What still stands on the acreage my family cleared is a barn and three silos—a view I will never get tired of. My family provides a long-lived legacy in Wisconsin agriculture which has sparked a passion in me. Deeply rooted in agriculture, I have spent my youth and early career immersing myself in Wisconsin’s diverse agriculture industry only to find that the view of my family’s homestead embodies everything I hold dear. As I admire the beauty in our 167 year-old, weathered barn, I reflect what it represents in me. Growing up as the seventh generation on my family’s farm serves as the backbone in my agriculture pursuits, leading me to endless opportunities. This barn is my foundation. Each silo represents a pillar that fuels my passion for agriculture— Agriculture Organizations: As a young agriculturist, being involved in 4-H, FFA and Jr. Holstein Association allowed me to network with fellow youth. My involvement in Dairy Club, Collegiate Farm Bureau and Alpha Zeta throughout college helped me to develop professionalism while creating industry relationships. Education: Beyond my high school agriculture education, earning a dairy science degree from the University of Wisconsin-River Falls offered me experiences like none other. These include being a member of the National Dairy Challenge Team and Intercollegiate Dairy Judging Team. Community: I credit my community for providing support in a safe environment that has encouraged me in my endeavors. I am proud to give back my community by telling the story of Wisconsin producers and processors. My foundation and three pillars have provided me with support that has led me to be a top candidate for the 73rd Alice in Dairyland. I look forward to the opportunity to share the importance of buying Wisconsin products that will help strengthen our communities and contribute to Wisconsin farm families like mine. As Wisconsinites, it is our job to tell the story of our diverse and robust agriculture industry and promote its products. I encourage you to engage in your agriculture surroundings and acknowledge the importance it has on your life as I did with a barn and three silos.

When you picture a Wisconsin barn, what does it look like? They come in all different shapes and sizes across our state. From the red barn at your grandpa’s farm, to your uncle’s 1,000 cow dairy, there is a place for all in Wisconsin agriculture. My barn didn’t look the same as most of my peers. My barn ranged from physical structures to a state of mind. My sister told me that you have to be irrationally in love with it to want to do it. You have to be so invested in what you love that even after you lose, you want to keep going. That kind of passion is born in a barn. My first barn sat on County Road A near Juneau, Wisconsin. My earliest memories include playing in the grain wheelbarrow, naming pasture grasses, and milking my first cow with the help of my dad. My parents raised their five kids as farm kids even after we left the farm. We learned to be responsible, honest, hardworking, and committed through 4-H projects and activities. My barn took on a new shape after my family transitioned away from the farm. I made myself at home in the barns of generous family friends and 4-H leaders who mentored me and fostered my passion for agriculture. These impactful individuals helped me to find my niche in agriculture, even though I was not directly involved in food production. My most impressionable barn was the dairy barn at the Rock County 4-H fair. For one week every summer, I got to be a farm kid. In the weeks leading up to the fair, I was responsible for the care of my dairy project animals. I got to experience our diverse and modern industry first hand through 4-H events and contests. My knowledge and enthusiasm for Wisconsin agriculture truly grew within the gates of the fair grounds. Once I started college at the University of Wisconsin-Madison, my agriculture experiences involved barns across the state and country. My involvement in various campus organizations allowed me to share my barn as an advocate for Wisconsin’s diverse $104.3 billion agriculture industry. I took advantage of every opportunity to pair my classroom learning with hands-on applications through campus organizations and contests. My barn has taken on many different forms since that red barn on County Road A from so long ago. Today, my barn is full of friendly farmers, caring neighbors, and helpful mentors. Your barn might look different, too. Whether it be a physical structure or state of mind, we all play a part in agriculture. What does your barn look like?

Pretty, please … with a cherry on top! Make that a Wisconsin tart cherry on top, and a request like that is hard to refuse! Wisconsin tart cherries are known for their sour, yet sweet taste, distinctive deep red color, and of course, their home in Door County. Cherry trees have been growing in Door County since a late-1800s research trial introduced the tree to the area. After quick success, orchards began to pop up across the county. By 1909, the bountiful Door County cherry crop had gained national attention, and within 50 years, Door County was harvesting 10 percent of the nation’s cherries. The most common variety of tart cherry grown in the United States is the Montmorency tart cherry. Montmorency tart cherries are harvested each year from mid-July to early August. The cherry’s name comes from a valley in the northern suburbs of Paris, France, where tart cherries were first cultivated in the eighteenth century. Now, more than 94 percent of Montmorency tart cherries consumed in the U.S. are grown in the U.S. Prominent tart-cherry producing states include Michigan, Utah, Washington, New York, Pennsylvania, and Wisconsin. In 2019, Wisconsin harvested 1,600 acres of cherry trees, resulting in 9.1 million pounds of fresh fruit. Cherry trees are harvested using modern, mechanical shakers. These shakers attach to the base of the tree and shake the trunk, causing the fruit to fall on to conveyor belts for collection. The machines work quickly, harvesting 60 to 100 trees in an hour. On average, 7,000 cherries will be harvested from each tree; that’s enough cherries to make 28 cherry pies! After harvest, the tart cherries are transported to a processing facility where they are immediately cooled with chilled water. This preserves the freshness of the fruit and helps prevent the fruit from being crushed during pitting. A five-star needle quickly punctures the center of the fruit to pit each cherry. Once processing has finished, the cherries are packaged and frozen to preserve quality. On highly efficient orchards, the process from tree to freezer can be complete in under eight hours. While Door County cherries were traditionally sold canned or as pie filling, juices and dehydrated fruit are seeing more and more of the current market share. Both cherry juice and dehydrated cherries are easy to grab on-the-go, and fit better into modern lifestyles. Though don’t get me wrong, I will always say yes to Wisconsin ice cream and a slice of old-fashioned cherry pie. Tart cherries are a great ingredient to bring an on-trend flavor to a variety of dishes and products. As consumer palates have slowly gravitated from sweet to less sweet, tart and sour flavor profiles have risen in popularity. Tart cherries are the perfect combination of tart and sweet, and can add complex flavors to a range of recipes. Include cherries in your next bowl of granola, on top of your next salad, or as part of your next salmon glaze. Learn more about the health benefits of Wisconsin cherries, the annual cherry harvest in July, or ways to utilize tart cherries in your next recipe at wisconsincherrygrowers.org.