To Contact Us

Contact info:
FARMER@forestrunfarm.com
See What’s Happening:
Forest Run Farm on Facebook

Order Sunday, Mon or Tues

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Welcome all new account members!

The Market Managers,

John and Dena Schlitz

DeForest Locally Grown Market News

Thanks to all of you that took advantage of the offerings from Baumans Natural Meats and Pheasants. Their selections will be available again for pickup August 22, (and Sept. 26, Oct. 24). Farmers Kalton and Sheryl thank you for the orders.

The crew at Rusty Dog Coffee is back from vacation and is ready to roast and grind your coffee beans to order.

Farmer Rich says sweet corn should be available this coming week, if the weather and raccoons cooperate. Note that the quantity is listed at Zero, but if you are interested, add a note to your order with how much you’d like. Orders will be filled as corn is available.

Forest Run Farm will have greens, cucumbers, green beans, an assortment of peppers, and zucchini. There may be additional items available like eggplant, berries, lettuce and tomatoes. They are currently listed at Zero, but if you are interested in them, add a note to your order what/how many you’d like.

Friday pick up will be 3-6pm at Forest Run Farm in DeForest. Please make alternate arrangements for pick up if needed. CSA members that pick up at Hilldale should arrive between 8 and noon. All Farmstand CSA members can shop at Forest Run Farm’s vendor location at Hilldale Farmers Market: Bring your punchcard. We still recommend pre-ordering so that you get the most variety.

Zucchini chips

1 large zucchini, approx. 12 – 14 ounces
1 teaspoon extra virgin olive oil
1 teaspoon nutritional yeast
3/4 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/4 teaspoon salt
freshly ground black pepper

Using a mandolin or your expert knife skills thinly slice zucchini into 1/8th of an inch thick coins. Toss in remaining ingredients and bake at 300°F on a silpat or parchment lined sheet trays for 50 – 60 minutes until brown and crispy.