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.

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.