My name is Courtney Moser, and my excitement for agriculture began at a young age on my family’s dairy farm, Dream Prairie Holsteins, in Westby, Wisconsin. It was there my interest was ignited as I gained hands-on experience and learned from my family. Between feeding calves with Dad, picking up hay bales with Grandpa Moser, preparing cattle for shows with my brother Logan, and photographing and registering calves with Mom, my family played an integral role in rooting my life in agriculture. My passion continued to strengthen thanks to other influential leaders including Dr. Sandy Curran, a veterinarian specializing in ultrasounding. On days Dr. Sandy visited our farm to conduct herd health checks, my excitement was quite abundant. Whenever Dr. Sandy announced an animal was pregnant with a female, I did “the heifer dance” because I was overjoyed to learn about the future of our milking herd. My excitement was further boosted through my involvement with 4-H, FFA and Wisconsin Holstein Association (WHA). These organizations helped me further explore elements of agriculture while developing skills in public speaking, critical thinking, leadership and more. I went on to serve as the 2017 WHA Princess and shared excitement for the Holstein breed and dairy industry overall. My desire to continue sharing my agriculture story and further learn about the wider industry led me to study journalism and communication at Wartburg College in Waverly, Iowa. There, I was able to forge my own path and frame my coursework around a topic of great interest to me: agriculture. I dug deeper into my dairy background, continued learning about important agricultural commodities including Christmas trees, honey, mink and more, and I shared my knowledge and interests through various mediums including personal conversations. Part of my education also included a summer in Jerome, Idaho, where I served as the editorial intern for Progressive Dairy. In each aspect of my education, I strived to continue learning while sharing excitement for agriculture. Throughout my entire life, my passion has continued to build, and I can proudly say my excitement for Wisconsin agriculture is at an all-time high today. I love connecting with producers and consumers alike while hearing and further sharing the important stories of agriculture. As the 2021 Vernon County Fairest of the Fair, I have enjoyed representing the agriculture and family traditions of our 165-year-old-fair. In my role as digital marketing strategist for Valley Fudge & Candy, I’m proud to share how Wisconsin butter is used to create delicious and creamy fudge. Now as a Top Candidate for the 75th Alice in Dairyland, my excitement is abundant as I represent Wisconsin’s diverse agriculture industry. From cheese and ginseng to cranberries and snap beans, Wisconsin has many agricultural commodities to celebrate. The diversity of Wisconsin’s agriculture industry is our greatest strength, and each commodity provides high-quality products, offers career opportunities, adds to our economic strength, and supports our hard-working farmers and processors. There is certainly much to be excited about when it comes to Wisconsin agriculture. Are you excited? I know I sure am!

Hello everyone! My name is Charitee Seebecker, and I am a 75th Alice in Dairyland Top Candidate. My agricultural background and excitement for Wisconsin agriculture is driven primarily by the steps I have taken along the way. The first stepping stone on my adventure in agriculture happened, growing up in Mauston, among the 95 percent of Wisconsin dairy farms that are family owned. I learned first-hand the work ethic and dedication of Wisconsin farmers. At a young age it was my father who instilled in me the love for agriculture. He helped me to work with my fair calves every day, no matter how stubborn they or I may have been. As I got older, my path changed. I became involved in sports, started to split my time away from the farm and was not sure what career path to follow. It wasn’t until facing a farm setback and having to transition away from the farm, that I turned to 4-H and FFA to continue to ignite my passion for agriculture. During this tough time, I realized just how much growing up on a farm impacted me and how I didn’t want to just be a part of the industry but stand up for it. This is why I decided to spring my journey forward again and attend the University of Wisconsin-Platteville where I obtained my Agriculture Business degree with a Communications and Marketing emphasis. My goal was to be able to combine my experiences of direct and non-direct farm involvement and share the story of Wisconsin’s farmers and processors. Upon graduation, I stepped up to the plate and served as an Ameri-Corps Farm to School Specialist. Creating and teaching nutrition education lessons, working with local farmers to do presentations, and conducting local procurement allowed me to share the diversity of Wisconsin’s $104.8 billion agriculture industry. Alice in Dairyland has been a role model to me since I first met her at my county fair as a child. It would be an honor to learn from Alice’s strides in agriculture to help cultivate a positive learning environment for all, and relay that you don’t have to be directly involved in agriculture for it to have a large impact on your life. I hope our paths cross in Dane County so I can learn about the stepping stones of your life successes.

“Ms. Hayden, what’s your agriculture sock of the day today?” The students I teach ask me this every day. You’re probably wondering: “Why in the world do your students care about your socks?” To better answer that, I’d like to introduce myself. I am Amelia Hayden. While I’m an avid collector of agriculture-related socks, my biggest passions are agriculture and serving others. I combined these passions by majoring in Agriculture Education at the University of Minnesota – Twin Cities. My passion started early on when I joined 4-H as a “cloverbud” and fell in love with everything about 4-H. It allowed me to overcome my shy personality and began to develop my passion for agriculture. Joining FFA in high school showed me just how rewarding helping others could be. While planning youth agriculture day camps, volunteering at county dairy breakfasts, and mentoring students, I realized my drive to serve through agriculture. These experiences inspired me to continue a lifetime of service to others in agriculture. For me, there is no greater honor than to serve agriculture by educating others about Wisconsin’s industry. With careers from cranberries and agriscience to cheese making and ginseng production, we have an incredibly diverse agriculture industry to be proud of! I am honored to continue sharing agriculture’s stories as a 75th Alice in Dairyland Top Candidate. In my daily life, I strive to connect others to agriculture – which brings us back to my “Daily Sock Check.” “Ms. Hayden, what’s your agriculture sock of the day today?” For yesterday’s Daily Sock Check, I shared, “Today I have cranberries on! Did you know that Wisconsin produces 60% of the nation’s cranberries?” Though it seems small, these moments are powerful ways to share agriculture’s story. My socks – just quirky enough to be relatable for my students – inspire deeper conversations about our connection to agriculture. Our conversations range from discussing Wisconsin’s dairy innovation when I wear my rotary milking parlor socks to highlighting its ranking as the #1 corn silage producing state when I’ve got my corn socks on. With each silly sock, I share agriculture tidbits that connect to students’ lives. We are all connected to agriculture each day. Take a moment to understand your connection: No matter our connection to agriculture, we can inspire deeper conversations through small moments. One way I do that is through my socks. I’m always excited to choose my socks of the day. What brings purpose to my excitement is when I can then connect others to agriculture. Today, I invite you to join me in inspiring those deeper conversations about how we are each connected to agriculture. Put on your favorite pair of agriculture-related socks, post about your connection to Wisconsin’s diverse agriculture industry, or share your favorite places to buy local!

Everyone has a moment when their life changes forever. For me, that was when my family moved to Wisconsin in 2004. It was just before the end of first grade when my family was packing trucks and cattle trailers for the three-and-a-half-hour drive to our new home in Fountain City, Wisconsin. I vividly remember how family and friends joined us at our new home, helped us unpack boxes and unload the cows and calves. It was a bittersweet afternoon realizing we were moving away from family, but also a special day when my siblings and I each became the proud owners of one of the heifer calves that we brought with us. I was over the moon to be able to call that little Holstein heifer calf mine, and little did I know, she would be the start of my passion for agriculture. In elementary and high school, my passion for agriculture led to my involvement with 4-H and FFA. I enjoyed showing dairy cattle at the county fair, serving as a local FFA officer and had the privilege to compete on our veterinary science team at the National FFA convention. It was in those moments that I realized my passion for agriculture could be turned into a career. After high school, I went to college at the University of Minnesota - Twin Cities, where I had internships at the Dairy Alliance and the Minnesota State Fair Competition Department. These experiences were invaluable in helping me to expand my practical knowledge and skills while honing in on what career opportunities I wanted to pursue in the future. After graduating in 2019 with bachelor's degrees in Animal Science and Agricultural Communications and Marketing, I returned home to my family’s farm before accepting a full-time position with Professional Dairy Producers (PDPW) as their marketing and development coordinator. I have the privilege to be part of an organization that provides the dairy community opportunities for continued learning and professional development. I once spent most of my days feeding calves and milking cows. Now, I provide my insight on farm management decisions as we look toward the future of our dairy. While my role may look different, my passion for dairy and agriculture has never ceased. When I’m back on the farm, I enjoy sneaking in a few extra head scratches or bunches of grass to my cows and heifers that all started from one calf in 2004. It is with this passion that I am honored and excited about the opportunity to be Alice in Dairyland. I look forward to sharing the stories of the hardworking producers and processors, like my father and brother, and inspiring the next generation to become involved in Wisconsin’s diverse agriculture commodities.

When thinking of Earth Day, recycling and planting trees may come to mind, but how do our food and eating habits affect our communities? In Wisconsin, we a fortunate to have a diverse and productive agriculture community. Our farmers are constantly working hard to produce high-quality products and care for the land and resources they use. From feeding distiller’s grains and reusing water to planting cover crops and utilizing renewable energy, many farms are finding ways to manage their resources and reduce their carbon footprint. Farmers often live on or near the land that they farm and work collaboratively with experts to develop environmental and animal care best practices. Some examples of innovation that have led to increased sustainability include enhanced productivity practices such as improved cattle genetics, more precise animal nutrition, increased resilience and efficiency, and improved resource use, among others. The U.S. beef industry works in tandem with the international research community to continuously improve and share sustainability advancements and technologies. Approximately 29 percent of the land in the U.S. is pasture and rangeland that is too rocky, steep, or dry to grow food crops, but it’s perfect for cattle. People aren't the only animals who enjoy leftovers now and then, farmers often feed distillers grains or spent grains which are the leftovers from ethanol or beer production. Normally, these would go into a landfill once we have our beer in hand or gas in the tank. However, our cattle in Wisconsin have what I like to call a superpower. They can take these grains and turn them into protein for our families. In fact, 90 percent of what cattle eat is grass or leftovers that humans cannot eat. Farmers work with experts like nutritionists and veterinarians to create a diet plan for their animals and make sure their animals are healthy. Farmers and their local communities also play a part in the water quality solution. Clean lakes, rivers, streams, and safe drinking water start with smart, sustainable farming practices. Farm families drink the same water everyone else does and work hard to ensure that water is safe and clean. They also use the water to tend to their land and animals. There are 41 farmer-led watershed groups in Wisconsin. Farmers work with government agencies, researchers, environmental groups, conservation professionals, soil scientists, and other agricultural experts to understand how they can best care for their land and resources. Everyone from farmers raising food to customers who enjoy it has a responsibility to work together and care for the environment. Reducing your food waste can help you be a more sustainable food eater! Three ways to reduce food waste: 1. Proper Storage Understanding how to properly store food can helps reduce spoilage and extend shelf life. Different products require different storage methods. Cheese Storage: https://wisconsincheese.com/the-cheese-life/article/36/how-to-store-cheese 2. Freezing Food When I purchase beef, I often buy a much larger package than I need for one meal. One of my favorite things to do is to freeze portion-sized amounts of cooked ground beef. Not only does this reduce my leftovers, but also helps me to prepare for my next meal. I can quickly thaw the cooked beef and add it to chili, nachos, tacos, and so much more! Learn more about freezing beef with this video: https://www.youtube.com/watch?v=lxLYSSDq5VY 3. Repurposing Leftovers Alright, be honest - how often do leftovers go bad in your fridge? They do in mine too. One of my favorite ways to make sure those leftovers are eaten up is by repurposing them. It can be as easy as adding steak or cheese to your salad or into a soup, or you can get creative and disguise your leftovers as a new dish. One of my favorite ways to do this is with an egg bake. I often use any leftovers I have from beef, ham, cheese, vegetables, and more. Here's my recipe for my taco egg bake. Taco Egg Bake 1 large potato 1 Tbsp minced garlic 1 bell pepper 1 red onion 2 cups chopped spinach 1 1/2 cups taco meat 1 1/3 cup shredded cheese 1/2 cup heavy whipping cream or milk 12 eggs Salt and Pepper Slice potatoes into bite-sized pieces, and saute with butter or oil until slightly soft. Add in garlic, onions, peppers cook until peppers are tender. Add to a greased 9 x 13 pan. Stir in chopped spinach (*optional). Top with taco meat. Add cheese over meat. Whisk together eggs and milk and pour over meat. Bake at 350°for 1 hour, or until eggs a firm and cooked. Enjoy with salsa, hot sauce, and more! My favorite thing about this recipe is that you can make it your own. Add in your favorite vegetables (or whatever you have in your fridge) and leftovers and enjoy! Once your egg bake is cooled you can freeze pieces to make for a quick and easy breakfast option. Find great leftover recipe inspiration here: https://www.beeftips.com/recipes/collection/10033/so-long-leftovers Go to BeefTips.com or WisconsinCheese.com to find more recipes suggestions using beef and dairy products!

March is Women's History Month and a perfect time to highlight the rich history behind the Alice in Dairyland program. For 74 years, Alice in Dairyland has served as Wisconsin's agricultural ambassador. From its wholesome and pastoral beginnings following World War II to today's high-tech age of instant communications, the program has grown and changed with the times. Margaret McGuire of Iowa County served as Wisconsin’s first Alice in Dairyland in 1948. She was selected to host a month-long centennial exposition at the Wisconsin State Fair Park and tour the U.S. as an ambassador for Wisconsin's dairy industry. After her tenure as Alice, she earned a master’s degree in elementary education and taught for 23 years. Like Margaret, early Alices traveled nationwide with a chaperone, logging 150,000 miles a year – much of it on an airplane – and making 1,000 appearances annually. In many cases, they were professional women that came from farms and were well-versed in agriculture. Many also went on to careers outside their home in a time when most women’s homes and families were their careers. In 1952, Alice in Dairyland became a one-year full-time contracted employee of the Wisconsin Department of Agriculture, Trade and Consumer Protection and an official representative of all Wisconsin agricultural products. Also, in the 1950s, Alice carried boxes of cheese to Hollywood stars, served samples at corner grocery stores, and even made an appearance on the Today show. Mary Ellen Jenks Jordal, the sixth Alice in Dairyland, served Wisconsin in 1953 and is one of only two Alices originally from Chippewa Falls. She went on to become the vice president of Consumer Affairs and Services for Green Giant and then Pillsbury. She then worked in publicity for the Minnesota Beef Council and other food clients as well as customer service training for the Better Business Bureau of Minnesota. In 1961, Alice hosted a wine and cheese reception for national and international media after the Green Bay Packers won the National Football League (NFL) championship title. Alice also continued the tradition of carrying boxes of cheese to Hollywood stars and serving samples at corner grocery stores throughout the 1960s. In 1966, she started delivering her message to classrooms and educating students about Wisconsin agriculture. As women’s television programs became increasingly popular, she filled the role of a consumer educator by promoting nutrition and food preparation. She also continued to make appearances on national television programs and appeared with celebrities. The 26th Alice in Dairyland, Mary Hopkins-Best, danced on the Lawrence Welk show in 1969 and the 29th Alice, Janice Findlay Aiken, shared the stage with Bob Hope on the opening night of the Wisconsin State Fair. Over the years, Alice in Dairyland has adapted to the changing face of agriculture and the contemporary world. Even so, she remains Wisconsin’s agricultural ambassador, serving as a custodian of Wisconsin's proud agricultural heritage and dynamic voice for the future of agriculture. In May, the 75th Alice in Dairyland will be selected to carry on the legacy of this important program. The 75th Alice in Dairyland Finals will take place in Dane County, May 19-21, 2022 at the Monona Terrace in Madison. Some portions of the finals are open to the public, including the final selection ceremony. After being selected at the conclusion of the finals, the 75th Alice in Dairyland will begin her term on July 5, 2022.

Cheese is the universal language of love in Wisconsin! As America’s Dairyland, Wisconsin is home to more than 600 varieties, types, and styles of cheese. Whether you are gathering with loved ones, watching your favorite football team, or celebrating Valentine’s Day, Wisconsin cheese is a tasty option for any snack or meal. Wisconsin’s more than 1,200 talented and dedicated cheesemakers are the ingredient that makes our state’s cheese so special. In fact, they have helped our state win more awards for cheese than anywhere else in the world. For a small group of elite cheesemakers that are passionate about pushing their education to the limit, there is one final step – becoming a certified Master Cheesemaker. The Wisconsin Master Cheesemaker Program is like getting a Ph.D. in cheese. Wisconsin has the only Master Cheesemaker Program outside of Europe and is the only state that requires a license to make cheese. To become a Master Cheesemaker, applicants must be licensed Wisconsin Cheesemaker for 10 years and then complete coursework and submit samples for an additional three years on one type of cheese. The product of Wisconsin cheesemakers’ hard work can be found in many grocery stores. In fact, more than half of all specialty cheese in the U.S. comes from Wisconsin. Whether you are craving sweet or savory, Wisconsin is truly a world of cheese and has the highest quality cheeses in the world. Use some of Wisconsin’s award-winning cheeses to create a cheese board, try a new appetizer or pair it with your favorite beverage. As you visit a local cheese shop and search grocery store shelves, look for the “Proudly Wisconsin Cheese” badge to find a high-quality cheese made in Wisconsin! Buying Wisconsin’s safe, nutritious food products supports farmers and food processors and contributes to the economic strength of Wisconsin communities. Learn more about Wisconsin cheese and find endless cheese board inspiration and recipe suggestions at https://wisconsincheese.com/ The Dairy Farmers of Wisconsin are giving away 500 heart-shaped boxes of Wisconsin cheese, just in time for Valentine’s Day. Each box contains three Wisconsin cheeses and an engraved heart-shaped cheeseboard. One lucky recipient will receive a crystal wedge in their box, unlocking an all-expense-paid trip to Wisconsin, the State of Cheese®. As cheese is better when shared with others, the winner gets to bring along three cheese-loving friends of their choice for a custom-designed adventure. There is no purchase necessary to enter. Nominate the cheese lover in your life at WisconsinCheese.com/LoveLanguage.

For the past 74 years, the Alice in Dairyland program has brought agriculture education to communities across Wisconsin and beyond. As we step into the 75th year of the program, I am incredibly thankful to be a part of this Wisconsin tradition and historic year of the program. Alice in Dairyland is a one-year, full-time public relations professional employed by the Wisconsin Department of Agriculture, Trade, and Consumer Protection (DATCP). Each year, “Alice” travels more than 30,000 miles throughout the state, promoting Wisconsin agriculture to various audiences. Additionally, she conducts hundreds of media interviews, speeches, and school presentations. While recruiting for new Alice applicants, I have enjoyed reflecting on my time as Alice. I have learned so much about Wisconsin agriculture, met some truly amazing people, and been to many unique places and events. When I applied to be the 73rd Alice in Dairyland in January 2020, I had no clue what this adventure would be like or that I would go on to be the first Alice to serve two consecutive terms. The search for the next Alice in Dairyland is a job interview process beginning in January when applications become available. By early February, interested applicants must submit a resume, cover letter, references, and application form for DATCP staff to review. Then, qualified candidates will go through the initial interview process. After these individual interviews, up to six candidates are selected and officially announced to the public at a press conference. These six candidates attend training and professional development seminars at DATCP where they receive several assignments to complete prior to the final interviews in May. For me, the months leading up to the 73rd Alice in Dairyland finals were very rewarding. As a top candidate, I learned more about agriculture in Wisconsin and gained professional skills in public speaking, working with media, and online communications. The top candidate experience helped me get a taste for what being Alice in Dairyland would be like and shake off some of the nerves leading up to the finals event. In early May, the candidates travel to the host county for the final step in determining the next Alice, a three-day finals event. At the finals, candidates take part in an interview process that includes press conferences, agribusiness tours, interviews with local media, and speeches over the course of several months. Based on the scores from a panel of three judges, the next Alice in Dairyland is selected and formally announced. The beauty of being Alice in Dairyland is having the ability to share your passion, stories, and love for agriculture with the citizens of Wisconsin and bring fresh ideas to promote Wisconsin’s diverse agriculture industry. If this sounds like the position for you, I encourage you to apply for the 75th Alice in Dairyland position. Applications will be available on January 5, 2022, on DATCP's website. Whether you are a candidate or just a fan of Alice, I invite you to the 75th Alice in Dairyland Finals, which will take place May 19-21, 2022 at the Monona Terrace in Madison. Some portions of the finals are open to the public, including the final selection ceremony. After being selected at the conclusion of the finals, the 75th Alice in Dairyland will begin her term on July 5, 2022. She will serve as a spokesperson providing public relations and communication services for DATCP from the Madison headquarters for the contract year.

Wisconsin is known for being the #1 producer of many agricultural commodities, but you might not know about this specialty root that is sought after around the world! Wisconsin Ginseng, otherwise known as Panax quinquefolius is one of Wisconsin's #1 crops. In fact, we produce about 95% percent of all cultivated ginseng in the United States, with the majority of it being in Marathon County. Ginseng is often used in the celebration of the Chinese New Year. This year is the year of the Tiger and the New Year starts on February 1, 2022. Wisconsin ginseng is known as being the highest quality American Ginseng and produces a unique bitter-sweet taste that’s recognized all over the world. About 90% of Wisconsin ginseng is exported to Asian countries and Ginseng is a key ingredient used in Traditional Chinese Medicine. Ginseng is often given as a gift around the new year and is known as the ‘gift of good health’. Wisconsin Ginseng can be consumed as a tea, capsules, fresh root, or powder form – which can be easily added into one’s favorite dishes. American Ginseng can also be found in some energy drinks. The possibilities are endless! Try cooking or baking with ginseng – I made the Chocolate peanut butter ginseng cookies with ginseng powder. http://www.ginsengherbco-op.com/q/ginseng-recipes/chocolate-peanut-butter-ginseng-cookies Visit the Ginseng Board of Wisconsin website to learn more about ginseng, its history, and find out how you can get your hands on this Wisconsin product! https://www.ginsengboard.com/.

Chocolate milk is the Official Beverage of Halloween and it is perfect added to your breakfast routine, as an afternoon snack, or heated to warm you up on a chilly fall evening. Not only is chocolate milk delicious, but it is also nutritious! This sweet and satisfying beverage is a treat that children and parents can agree on. Chocolate milk isn’t just for snack time, it can be incorporated into almost any meal. One great way that chocolate milk can be added to breakfast is right on top of your cereal. You can also make Chocolate Milk Overnight Oats. Fill your cup with oats, chia seeds, a pinch of salt, and add in chocolate milk. In the morning this delectable dish will be ready and waiting for you and is perfect topped with chocolate chips! Another breakfast chocolate milk recipe is Chocolate Pumpkin Pancakes. This recipe is sure to satisfy the pumpkin and chocolate lovers in your home. Not only does this recipe make delicious pancakes, but my mom used the leftover batter to make muffins (if you choose to do this, you may want to add some sweetness). This recipe is festive and a great way to use Halloween’s official beverage! One more recipe that I recently tried that also uses chocolate milk is Chocolate Milk Cupcakes with Chocolate Milk Frosting. This recipe is perfect for National Chocolate Cupcake day which just so happens to fall on October 18th. Watch the video on how you can make them at home! Dairy products like chocolate milk, cheese, and yogurt are packed with 13 essential nutrients including protein, calcium, and vitamin D. The high-quality protein found in dairy helps to build strong muscles while calcium works to strengthen bones and teeth. The Dietary Guidelines for Americans recommends that people age nine and older include three servings of low-fat and fat-free dairy foods in their diet, and chocolate milk can serve as one of the three! As temperatures begin to cool down chocolate milk in the form of hot chocolate (topped with whipped cream) is the perfect treat to warm you up! While you are in the dairy section of the grocery store, be sure to look for the Proudly Wisconsin Badge or the number “55” on milk cartons to ensure you are buying fresh, locally produced chocolate milk from right here in Wisconsin. Looking for hands-on activities to share with teachers, families, and on social media? “Mess with Your Milk – Halloween Edition” are kid-friendly activities to celebrate Halloween while recycling chocolate milk cartons.

Wisconsin’s agriculture industry contributes $104.8 billion to our economy each year! From growing to harvesting and food processing, farmers and processors across our state work hard every day to provide an abundance of delicious produce. When most people think of Wisconsin agriculture, commodities like dairy, corn, and soybeans come to mind. While those commodities are a very important part of our state’s agriculture industry, there is so much more to Wisconsin agriculture. Wisconsin is a leading producer in many specialty crops, which are “fruit and vegetables, tree nuts, dried fruits, horticulture, and nursery crops (including floriculture)” according to the U.S. Department of Agriculture. In the coming months, I encourage you to join me as I explore some of Wisconsin’s tasty and nutritious specialty crops. This November we are focusing on two of Wisconsin’s most orange specialty crops: pumpkins and carrots. Pumpkins: When I think of pumpkins, I think of carving spooky characters during Halloween, going on hayrides through pumpkin patches, and homemade pumpkin pie at Thanksgiving dinner. With more than 2,300 acres across Wisconsin dedicated to growing pumpkins and a $3 million contribution to our state’s economy every year, pumpkins are an important part of Wisconsin agriculture. In fact, there is even a state championship contest for the largest pumpkin grown in Wisconsin! In 2021, Caleb Jacobus grew the state’s largest pumpkin, weighing in at over 2,000 pounds! The word pumpkin comes from the Greek word “pepon,” which in English translates to “large melon.” Pumpkins are also one of the oldest known crops grown in the western hemispheres. While pumpkin picking does not start until the fall or winter months, pumpkins are planted around June every year. Pumpkins are extremely versatile and can be used for much more than carving a ghost during Halloween. They are jam packed with Vitamin A and antioxidants and can be used to cook plenty of yummy desserts like pumpkin bars or made into delicious cheesy baked pumpkin pasta! Carrots: Did you know Wisconsin ranks first in the U.S. for the production of carrots for food processing? As one of our state’s top specialty crops, carrots contribute approximately $8 million to our state’s economy. Carrots were first grown for food in Afghanistan in 900 B.C. but the orange carrots we know best were not grown until much later when it was developed in Holland as a tribute to William of Orange during the Dutch fight for independence. Pilgrims brought orange carrot seeds with them when they settled in the U.S. and planted them all across the country. You may have heard once or twice that eating carrots is good for your eyesight, and they are right! Carrots are rich in many different vitamins and minerals but are best known as being an excellent source of beta-carotene, which helps with eyesight. This crisp, crunch vegetable can be eaten by dipping it into a creamy ranch dressing made with Wisconsin dairy products or cooking them into delicious desserts like carrot cheese cake.

Here in America’s Dairyland, we are known for agriculture. But, did you know that Wisconsin also leads the nation in the production of cranberries? Cranberries are native to Wisconsin and the first cultivated Wisconsin cranberry marshes date back to the 1830s before Wisconsin was even a state! Cranberry growing is a family business, with many fifth- and even sixth-generation Wisconsin growers. More than half the entire world’s supply of cranberries are grown on Wisconsin family farms, generating $1 billion in state economic impact and providing thousands of local jobs. The cranberry has been Wisconsin’s state fruit since 2004 and Wisconsin farmers produced 4.6 million barrels of cranberries in 2020. This year, 2021, marks the 27th consecutive year that Wisconsin has led the nation in cranberry production. Cranberries received their name from European settlers who called them ‘crane berries’ after noticing that the flower resembled the head of the Sandhill Crane. Contrary to popular belief, cranberries do not grow in water. Cranberries are a perennial plant and grow on vines in sandy bogs and marshes. Marshes are flooded with water to aid in harvesting. Because the tart, tiny berries contain a pocket of air, the berries float to the surface to be picked up by harvesting equipment when the marsh is flooded. Cranberries are harvested each year from late September through October. Wisconsin cranberries are an awesome choice because they are fat-free, cholesterol-free, and packed with antioxidants and nutrients. Plus, when you bring home Wisconsin cranberries, you are supporting Wisconsin farmers! Cranberries can be enjoyed dried, juiced, baked, and more. I’ll never say no to a new cranberry cake, trail mix, or even cheese! Try my family's favorites Cranberry Cake! Perfect for cranberry season and holiday gifting. https://barefeetinthekitchen.com/cranberry-christmas-cake/ Learn more and find recipes on the Wisconsin Cranberries website http://www.wiscran.org/ Also, mark your calendar for the Warrens Cranberry Festival from Friday, September 24 through Sunday, September 26. https://www.cranfest.com/