Reminiscing: Pizza Hut

January 27, 2025

UW-Platteville hosted the spring solo ensemble contest.  I was one third of a terrible trumpet trio.  I would love to have a recording of that performance.

What made the trip stand out was our visit to Pizza Hut after the contest.  I grew up in a family of six and we didn’t eat out much.  So this was a real treat and I’m thankful to Mr. Harvat, our band director, for taking us.

The early Pizza Huts really did look like a hut.  This dark, squat, building was in downtown Platteville.  We entered into a world of exotic sights, smells, and sounds.

My family didn’t have video games.  I was fascinated by the PacMan machine.  Boys fed quarters so they could eat dots with the PacMan, avoiding the ghosts.  I watched. 

I never had deep dish pizza before.  My experience with pizza was frozen, served by the babysitter when Mom and Dad needed a night out.

The pizza came to our table in a piping hot black pan, steam rising from the cheese, which would burn the top of your mouth in an instant if you weren’t careful.  I can still remember my first bite.   

I was probably starving, as we didn’t snack back in those days, but its not an understatement to say that first bite of deep dish pizza was magical.  My culinary world was blown wide open.

This experience initiated a campaign of begging my parents to return to Pizza Hut.  My parents weren’t cruel, but they grew up in LaSalle county, Illinois.  

There was a Pizza Hut in Ottawa, the county seat.  The story was, the garbage man turned them in for consistently generating garbage which consisted of empty cans of dog food. 

Who knows if this story was true.  But the important part is, my parents believed it.  They had no interest in Pizza Hut, despite my glowing recommendation.  It feels like this stalemate went on for years, but time is different when you’re a kid.  

My parents and I went to a cattle sale in Monroe and were driving home in our red, Ford, ton truck, the one with the tall sides.  I started begging again as I saw the Pizza Hut sign.  “Ok,” Mom said, “we can carryout the smallest size they have, and you can eat it in the truck on the way home.”

I sat between my parents on the bench seat with cloth cover and tucked into my pizza, keeping my knees away from the shifter as Dad worked the truck into high gear.  The smell started getting to them.  They were hungry as well.

“That does look good,” Mom said.  “Maybe I’ll have a bite.”

It didn’t take long before we had that small pizza all ate up.  More importantly, the boycott of Pizza Hut was lifted.  Our family started enjoying Pizza Hut on special occasions.

My parents rented Almon and Wilma Larson’s farm.  They were the older couple who lived next door and became like grandparents to us.  Rent was paid spring and fall and Almon and Wilma would take our family out to eat after the rent was paid.  Now I don’t believe this to be standard landlord/tenant protocol, but Almon and Wilma loved an excuse to treat us.

Early on we went to “The Norseman” in Argyle.  They had an all you can eat buffet of which the only thing I can remember is the popcorn shrimp.  That’s about all I ate, but I still love shrimp today.

I don’t know why, but Wilma suggested we try someplace different, maybe someplace the kids liked.  We lobbied for Pizza Hut.  Now back in those days, a lot of the older folks didn’t care for pizza.  Almon and Wilma had never even tried pizza, but they loved to see us happy, so they were game to give it a try.

We had the deep dish pan Badger Special, sausage, mushrooms, two kinds of cheese.  Almon ordered a pitcher of beer.  They loved it!  Pizza Hut became our go to restaurant, spring and fall, to celebrate rent being paid. 

Our family still visits Pizza Hut once in a while, but its changed.  I know I’ve changed.  There is a magic experienced in youth that is difficult to find as we age.  I love seeing Romeo embrace new things.  May we all keep a little of the passion that is found so easily by the young.


August 2023 Update

August 6, 2023

Welcome visitors! Check out our pages for more information about our meat or buying a quarter cow or half hog.

We live and Farm in the driftless region of Southwest Wisconsin, which means in the last Ice Age the glaciers split and went around us, resulting in a geologically different area than the surrounding land.

Underlying the relatively shallow soils is limestone and is referred to as Karst geology. I don’t fully understand the reason why, but the resulting grass which grows here is incredibly rich and perfect for grass fed cattle. There are a few other areas in the world similar to here, Kentucky , an area in France, probably others I’m not aware of.

Anyway, we feel blessed to live and farm here and hope you enjoy our meat!


Wild Abundance

June 26, 2022

After a morning eating too many sweets at The Dane County Farmers Market, my son and I checked the cattle and foraged for Pigweed and Golden Oyster Mushrooms. Isabel combined with onions and cooked them up and served them with a new product for us, Beef Bacon. Delicious!


Planting Apple Trees With Derek

May 26, 2022

I meet some interesting folks at the Dane County Farmer’s Market. Derek’s family runs The Flower Factory stand, a couple blocks down from my stand.

Derek stopped by one Saturday last year and we got to talking. Turns out we have similar interests in permaculture and have read some of the same books, including Restoration Agriculture by Mark Shepard.

Mr. Shepard talks about starting apple trees from seed, which is always going to be interesting because apple trees from seed are always a hybrid of their two parents. If you want a known variety of apple tree, you need to graft it onto another tree or rootstock.

Derek mentioned he had started several apple trees from seeds, but wasn’t sure if he would find space to plant them. I had been thinking about planting apple trees, as my son and I love to eat fresh apples every day they are in season, and pigs love apples.

A plan was born to trade apple trees for meat, we just had to wait until spring. Well that time came last Sunday as you can see by the photos. 16 apple trees planted next to our pig pasture.

My Dad even got in on the act, hauling water on his ATV.

Derek, like me, is a curious person. We look forward to eating some of these hybrids. Maybe we’ll have the next great apple. Even if we don’t, I’m sure me and my son and the pigs will enjoy!

Hi Matthew,

As promised, here’s the list of the apple trees that we planted at your farm. I have the maternal line as a D number, and then the apple variety that I collected seeds from after it. It will be interesting to see how much variation is within a maternal line. 

Going North to South

Antonovka
D30 – Wolf River
D27 – Hudson’s Golden Gem
D34 – Turley Winesap
D30 – Wold River
D34 – Turley Winesap
D13 – Caville Blanc d’Hiver
Antonovka
D34 – Turley Winesap
D28 – Pink Perl
D35 – Buford’s Red Flesh
D30 – Wolf River
D26 – Snow
D26 – Snow
D26 – Snow
Antonovka


Back at Market! June 19th

June 4, 2021

We are back at the DCFM around the capitol square starting Saturday, June 19th. We are planning one more drop for those of you who like this protocol for Saturday, June 12th.

Thank you to all of you who helped us through this past year. We’ve been so blessed to be able to figure out new ways to continue to provide nutritious meat for your families.

We hosted a customer appreciation hog roast this past Memorial Day weekend. Everyone was really happy to get back out and socialize again. The weather was gorgeous. Thank you to all who attended and helped make the weekend possible.


Synergy/More Good Eats

August 27, 2020

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My friend Grant says this loaf of bread’s main ingredient is Curiousfarmer sweet corn.  It tasted so good, I brought him more corn and commissioned more loaves.

Jeremy’s tomatoes are really starting to produce.  My favorite is the yellow.

These two, plus Curiousfarmer sliced ham and mayonnaise, make a delicious supper most nights of the week.

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Where’s the Beef? (and Pork)

May 17, 2020

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UPDATE: Taking orders for delivery every other Saturday to Madison. Next date June 6th.  Email Matthew with order and/or questions: oakgrovelane@yahoo.com. Thank you!

On the hoof at our farm.  Other, much larger farms, don’t have the flexibility of space, and farmers have euthanized their pigs and chickens as a last resort due to complications from Covid-19.

How did we get here?  According to Temple Grandin, the huge, meat processing plants that dominate our industry now, are more fragile than the smaller, more numerous meat packers our industry used to have.

“Big is not bad, it is fragile.”  Temple Grandin

When one of the huge meat packers shut down, the few others available to take more animals, struggle to absorb the overflow.  Animals which are designed to be harvested on a certain date, overwhelm a highly efficient, yet fragile, system.

I’m so thankful to have a close, working relationship with Avon Locker in Darlington.  They’ve picked up a lot of new business and had to turn some away.  Their business is booming, as everyone nowadays is thinking about their food and how to have it hyperlocal, like in their freezer right now!

And with a little patience we will put meat in your freezer.  I’m sharing photos of our cattle on pasture and a new litter, reassuring customers we are working as always.

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As people think more about their food, many are appreciating resilient, local food.  I’ll conclude this post with a quote from one of our best, long-time customers, Heather.

 

“If there is a hopeful note to attach to the mess our world is in just now, I have to say I am so glad for small farmers and small local processors to be getting new business.  I really hope that more people realize the benefits of doing local business on small scale, as they get superior food while helping the local economy.  I started buying meat at farmers market trying to find a more humane source, but the quality is so much better too.  And it is good to know personally and trust the people producing my food.”   Long-time customer, Heather.
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First Green of Spring: Stinging Nettle

April 21, 2020

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Craving fresh greens?  Don’t want to shop?  Look for a patch of Stinging Nettle, (Urtica dioica).  

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Wear gloves, or use the tough parts of your fingertips to pinch off the tender tops, being careful to not let your wrist brush against the little stinging hairs which line the stem.  Don’t eat raw!  It may kill you.  But even a small amount of heat renders it harmless.

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Saute` in butter.   I missed the next step, but Isabel added mushrooms and onions.  Delicious!

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2020 Spring Tillage

March 24, 2020

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Think spring!  We are anticipating summer sweet corn and a big garden this year.

These lactating Chester White sows are doing some of the spring tillage work for me.  I turned them into this new area today.

Their neck muscles are incredibly strong!  One of the first things a swine herder learns is to keep their sorting panel low, if a swine gets their nose under your panel, you and your panel will be airborne with a flip of the head.

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Oyster Mushrooms

July 31, 2019

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My friend Jeremy helped me identify delicious, Oyster mushrooms, (genus Pleurotus).  While I don’t consider them to be as good as Morel mushrooms, they are still very good and have many advantages.

One is they are saprotrophic, meaning they grow on dead material, which makes them much easier to find, as once you find them, they tend to continue producing throughout the summer.  I like foraging, but I like it even better when its like going to the supermarket!

Another advantage is they are highly productive.  Check out all the beauties on this one tree.

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In my research, I learned something else new.  Wikipedia says Oyster mushrooms and other fungi as well are Nematophagous, which means they catch and eat nematodes.  Nematodes are round worms.  Are you getting hungry?

Gross factor aside, I’m finding fungi more fascinating the more I learn.  Would you like to eat Oyster mushrooms?

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