Inga prepares a “Friendsgiving” feast for her farmer friends. Fresh organic cranberries, hard cider and homemade pumpkin pie will be served.

Inga welcomes a brand new calf to the farm and then travels to learn about Mangalitsa Hogs and discovers how to grow hops in Wisconsin. This week’s recipe Blue Corn Nachos for happy hour on the farm.

Bailing hay can be hard work and the body needs time to rest, relax and restore. With that in mind, Inga will be cooking up a Korean chicken soup for her neighbors. The ingredients include homegrown rice from Mequon, pastured poultry and ginseng from Marathon County.

Volunteer firefighters are the backbone of rural emergency services. Inga and Cousin CeCe prepare the volunteers a meal of Waygu beef, stops by the largest horseradish producer in the world and checks out an urban yard in Eau Claire that has been converted into a garden paradise.

Inga celebrates midsummer fest, one of the most popular holidays in Scandinavia. Inga gathers the ingredients for a traditional Scandinavian Smorgastrata sandwich cake.

The idea for Earth Day was born in Wisconsin and upon the 50th Anniversary Inga goes foraging the landscape for wild greens, visits a bison farm that is nurturing the land and shows what it takes to restore a Wisconsin prairie.

Spring is about to arrive on the farm and Inga ventures out for the start of maple syrup season. She also gets an early taste of summer with microgreens. Rack of lamb and a fresh spring salad are on the menu.

There’s something new on the farm! Inga picks up two beautiful Welsh Cob Ponies as a birthday surprise for her nephews. Later, Inga gathers goat butter at Nordic Creamery in Westby, then stops at the Driftless Folk School in Viroqua and a root cellar to pick up ingredients for a chocolate beet birthday cake.

After a long day of farm chores, it’s time for yoga in the barn to soothe away aches and pains. Inga checks out Amanda’s Eggs in Tilden, Wisconsin and serves vegetable strata to her farmer yoga friends, along with dill aquavit to quench their thirst.

Inga finds out about new drone technology on the farm before biking the Lake Superior shore. She’s intrigued by how the local co-op works with farmers and the community on sustainably-raised, high-quality food. Inga also explores the farm-to-table movement in Ashland.

Inga makes a ploughman’s lunch for a world champion sheepherder, picks up some heritage wheat in Mount Pleasant, learns how to grow herbs near Amery and visits Wisconsin’s very own Jung Seed in Randolph.

What does it take to start your own cheese-making business? Inga is on a mission to find out, with stops at Darlington Dairy Supply and Saxon Creamery. Then it is up to Door County to visit a new cheese cave. Once she’s gathered what she needs, it’s time to head back to the farm to feed some hungry 4-H kids a cheesy snack.

Spring has arrived on the farm! Inga is off to get some new baby chicks in far northern Wisconsin and check out Gloucestershire Old Spots piglets across the border in Minnesota. Then it’s back to the farm to prepare a spring nettles pesto pasta.

It is fall harvest time and Inga prepares a “thank you” meal for the farm friends that helped her undertake a new adventure with garlic. Scottish Highland beef and an apple turnover are served.

Paul Bunyan never ate so good. Inga visits her neighbors’ Hereford beef ranch and also learns about logging a forest using horses, then makes a hearty, beefy Logger Pie and Irish soda bread for the logging crew.

Inga walks down the aisle – actually, the hayloft stairs – and says her “I do's” in her barn between milkings. She picks up a sustainably grown bouquet in East Troy, then learns about growing hickory nuts in Wisconsin. She bakes a hickory nut wedding cake with cream cheese frosting.

Inga visits the historic Hoard’s Dairyman farm and the UW Research Station, where she helps milk some sheep. Then Inga bakes some desserts for the Alice in Dairyland reunion.

Cheers to the Soil Sisters! Inga celebrates women in agriculture with Door County whitefish caviar and a toast of Wisconsin bubbly.

Inga goes back to school: a children's garden at an Eau Claire elementary school. She makes blueberry yogurt popsicles and tasty carrot sorbet – that's one way to get kids to eat their veggies!

Inga discovers the importance of dung beetles on her farm. She visits a potato farm and learns about growing sorghum for whiskey. For an afternoon party, Inga and chef Nathan Berg make some unique Wisconsin craft cocktails and lefse hors d’oeuvres.