Washington County Weekend Post e-edition
Issue link: https://www.ifoldsflip.com/i/1419557
4A • WASHINGTON COUNTY POST • SUNDAY, NOVEMBER 17, 2021 GMTODAY.COM By Karen Stokes Special to Daily News WEST BEND — Family- owned Witte's Vegetable Farm in West Bend was established in 1993 by David Witte with the purchase of the property in 1991 on High- way NN. His son Gus Witte feels like he's been working on the farm his entire life. "I'm 35, so I've been work- ing with the farm for 35 years," joked Gus Witte. He started working full time at the farm in 2008 after graduating from college. "In 2009, we started Witte's Vegetable Market on the farm and we've been working on the store for the last 12 years," Witte said. Gus along with his wife, Tiffany, are in the process of taking over the farm. According to heart.org, it's good to add more fruits and vegetables to your diet for a variety of health bene- fits, including to lose weight. Whether you cook at home or eat out, add more colorful, nutritious and delicious veg- etables and fruits into your snacks and meals (even breakfast). There's still plenty of delicious produce coming from the fields this fall. "Right now we have pota- toes, carrots, onions, Brus- sels sprouts, beets, green beans, winter squash, kohlrabi, cabbage, broccoli, green pepper, tomatoes and more," Tiffany Witte said. "Tomatoes are the best- selling product. It's a staple; everyone loves fresh toma- toes," Gus Witte said. "The tomatoes at the grocery stores are junk." Witte's brings fresh pro- duce and local products together at the market, including Drewry Farms Maple Syrup from Plymouth, and during the fall, apples from Barthel Fruit Farm in Mequon. "Our main goal on our farm is to be fresh and local," Gus Witte said. "West Bend is our home and we want to be the community farm." Witte's Vegetable Market located at 2313 Highway in West Bend, will be open through Thanksgiving. "Even though the West Bend farmers market closes in October, fresh produce is still available at Witte's. We're just a short drive out- side of the city and we're still going strong until Thanksgiving," said Gus Witte. For more information on store hours, go to www.wittesvegmarket.com. Gus Witte's favorite and staple soup for this time of year is Stanley's Leek and Potato Soup, named after Stanley, a longtime worker at the farm. All the vegetables in the recipe are available at Witte's Vegetable Market. Come home this fall to homegrown fresh produce at Witte's Vegetable Market Stanley's Leek and Potato Soup 1/4 cup (1/2 stick) of butter, plus 3 tbsp butter 4 medium leek, cleaned and sliced 4 cup chicken broth 2 medium carrots, peeled and shredded 3 medium potatoes, peeled and cubed 3 tbsp flour 2 cup milk Salt & pepper to taste Melt 1/4 cup butter in a large soup pot over medi- um heat. Add leeks and sauté until soft. Pour in chicken broth. Increase heat to high, bring to a boil. Add potatoes. Reduce heat to medium-low, cover and simmer until potatoes are tender. Melt remaining 3 tbsp butter in a small saucepan over low heat. Stir in flour, cook, stirring for 2-3 minutes. Stir butter mixture into soup. Slowly add milk. Bring soup to a boil (increasing heat if nec- essary) until slightly thickened. Season with salt and pepper to taste. Sprinkle with shredded carrots just before serv- ing. Add bacon or ham for extra flavor. Serves 6-8. Witte's Vegetable Market sells affordable fall decorations, such as these pumpkins. Photos submitted by Witte's Vegetable Market The Witte family purchased the property at 2313 Highway NN in West Bend and began Witte's Vegetable Farm.