Flyte Farms Kids Camp

Wednesday, July 16th | 8:00 AM – 4:00 PM
Flyte’s Fieldstones | W10770 State Road 21, Coloma, WI 54930

Tickets: $75 per child
Includes lunch, a snack, and all activities.

Calling all future farmers! Get ready for a full day of farm-filled fun and learning at Flyte’s Fieldstones Day Camp!

Two Camp Sessions:

• Little Farmers – For kids entering 1st & 2nd grade
• Junior Farmers – For kids entering 3rd & 4th grade

Each group will enjoy age-appropriate activities designed to teach, inspire, and entertain. Campers will get their hands dirty and their minds growing with:

• Soil science experiments
• Pollinator education & projects
• Creative, farm-themed crafts
• Make-your-own homemade pizza for lunch
• A cozy afternoon movie to wind down

This day camp is an excellent way for kids to explore the world of agriculture in a fun, supportive environment—plus make some new friends along the way!

We can’t wait to welcome your little farmer to the field!

Ultimate Twice-Baked Potatoes

Loaded with crispy bacon, melted cheddar, and creamy goodness, these twice-baked potatoes are the kind of comfort food that never goes out of style. This recipe combines simple ingredients with big flavor. Follow along, and we’ll show you how to turn humble potatoes into a crowd-pleasing favorite—crispy on the outside, fluffy on the inside, and topped with all the fixings.

Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 8

Ingredients

• 4 large baking potatoes
• 8 slices of bacon
• 1 cup sour cream
• ½ cup milk
• 4 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

• Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
• Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle.
• Meanwhile, place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
• Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy.
• Spoon the mixture into the potato skins; top each with cheese, green onions, and bacon.
• Return potatoes to the oven and continue baking until the cheese is melted, about 15 minutes. Serve hot with crème fraîche and chopped chives.

Chef John’s Butternut Squash Soup

Rich, velvety, and full of deep roasted flavors, this recipe combines caramelized vegetables, sweet maple syrup, and a touch of heat for a soul-soothing dish that’s both simple and elegant. Topped with a swirl of crème fraîche, fresh chives, and nutty sage-infused brown butter, it’s the perfect starter for a holiday meal or a cozy weeknight dinner. Let’s dive into the season’s best flavors, one spoonful at a time.

Prep Time: 25 mins
Cook Time: 1 hr 55 mins
Total Time: 2 hrs 20 mins
Servings: 6

Ingredients

Soup:

• 1 tablespoon olive oil
• 1 chopped onion
• 1 cup sliced carrots
• 6 whole garlic cloves, peeled
• 2 teaspoons kosher salt, or to taste, divided
• 1 (3 1/2) pound butternut squash, halved lengthwise and seeded
• 6 cups chicken broth, plus more if needed
• 2 tablespoons maple syrup
• 2 tablespoons cider vinegar
• 1 pinch cayenne pepper
• ½ cup crème fraîche
• 1 tablespoon chopped fresh chives

Sage Brown Butter:

• 3 tablespoons unsalted butter
• 6 large sage leaves

Directions

• Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
• Start the soup: Drizzle olive oil into a large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up. Sprinkle squash with additional salt.
• Roast in the preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Remove from the oven and allow the vegetables to cool a bit.
• While the vegetables are cooling, make the brown butter: Melt butter in a saucepan over medium heat. When the butter foams and starts to turn golden brown, reduce the heat to low. When the butter turns from golden to a light, nutty brown, remove it from the heat and immediately stir in sage leaves.
• Finish the soup: Scoop out squash flesh and place it into a large stockpot with the remaining roasted vegetables. Stir in chicken broth, brown butter mixture, and maple syrup. Place the pot over high heat and bring to a simmer. Reduce the heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from the heat.
• Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass the mixture through a strainer to remove any remaining fibrous bits.
• Add a few tablespoons of water or chicken broth if the soup seems too thick. Stir in cider vinegar, a pinch of salt, and cayenne pepper. Garnish each serving with a dollop of

Grandma’s Corn Chowder

When the weather calls for something warm and comforting, there’s nothing like a hearty chowder to hit the spot. This creamy Corn and Potato Chowder is the ultimate cozy meal—rich, flavorful, and easy to make with simple ingredients you likely already have on hand. With crispy bacon, tender potatoes, sweet corn, and a velvety half-and-half finish, the recipe’ll quickly become a family favorite.

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8

Ingredients

• ½ cup diced bacon
• 4 medium potatoes, peeled and chopped
• 1 medium onion, chopped
• 3 cups cream-style corn
• 2 cups water
• 2 teaspoons salt or to taste
• ground black pepper to taste
• 2 cups half-and-half

Directions

• Gather all ingredients.
• Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons of grease in the pot.
• Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover the pot, and simmer, stirring frequently, until potatoes are tender, about 20 minutes.
• Warm half-and-half in a small saucepan until it bubbles; remove from the heat before it boils. Mix into chowder.
• Serve immediately.

Old-Fashioned Potato Soup

There’s nothing like a warm, hearty bowl of homemade potato soup to bring comfort on a chilly day. This classic recipe combines tender potatoes and carrots with a rich, creamy broth full of savory flavor. Perfect for weeknight dinners, meal prep, or anytime you need comfort food, this potato soup is simple to make and always hits the spot. Let’s get started and stir up something delicious!

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6

Ingredients

• ¼ cup butter
• 1 large onion, chopped
• 6 potatoes, peeled and diced
• 2 carrots, diced
• 3 cups water
• 2 tablespoons chicken bouillon powder
• ground black pepper to taste
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 tablespoon dried parsley
• ¼ teaspoon dried thyme

Directions

• Gather the ingredients.
• Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
• While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat, stirring constantly, until warmed through.
• Add the potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

Southern Coleslaw

Looking for the perfect side dish to complement your next backyard barbecue or family dinner? This Southern coleslaw recipe is easy to make and even better after a few hours in the fridge. Whether you’re topping pulled pork sandwiches or serving it alongside grilled favorites, this dish will surely be a crowd-pleaser. Let’s whip it up!

Prep Time: 20 mins
Additional Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8

Ingredients

• 1 head cabbage, finely shredded
• 2 carrots, finely chopped
• 2 tablespoons finely chopped onion
• ½ cup mayonnaise
• ⅓ cup white sugar
• ¼ cup milk
• ¼ cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons distilled white vinegar
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper

Directions

• Gather the ingredients.
• Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and sugar has dissolved.
• Mix cabbage, carrots, and onion in a large salad bowl.
• Pour dressing over cabbage mixture and mix thoroughly.
• Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

Best Fried Green Tomatoes

There’s nothing quite like the crispy, golden bite of a perfectly fried green tomato. Whether you’re bringing a touch of Southern charm to your table or just looking for a new way to enjoy an early harvest, this classic recipe is simple, satisfying, and full of flavor.

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4

Ingredients

• 4 large green tomatoes
• 2 large eggs
• ½ cup milk
• 1 cup all-purpose flour
• ½ cup cornmeal
• ½ cup bread crumbs
• 2 teaspoons coarse kosher salt
• ¼ teaspoon ground black pepper
• 1 quart vegetable oil or butter-flavored Crisco

Directions

• Gather all ingredients.
• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to thoroughly coat.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). To prevent tomatoes from touching, place them in the hot oil in batches of 4 or 5; fry until crisp and golden brown on one side, then flip and fry on the other side.
• Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with the remaining tomatoes.
• Serve hot and enjoy!
• Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.

Dad’s Creamy Cucumber Salad

Handed down from my dad, this cucumber salad recipe instantly brings back memories of backyard barbecues, garden harvests, and lazy evenings on the porch. Cool, crisp cucumbers and sweet onions are paired with a tangy, herbed dressing that’s been a staple at our family gatherings for as long as I can remember. It’s easy to make, refreshingly light, and always a hit!

Prep Time: 10 mins
Additional Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 8

Ingredients

• 2 large cucumbers, peeled and thinly sliced
• 1 sweet onion, thinly sliced
• 1 tablespoon sea salt

Dressing:

• 1 ½ cups mayonnaise, or more to taste
• 2 tablespoons vinegar
• 1 tablespoon white sugar
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper

Directions

• Mix cucumbers, onion, and salt in a bowl. Cover with plastic wrap and let sit for 15 to 30 minutes.
• Turn the cucumber mixture into a colander set over a bowl or in a sink. Let drain, stirring occasionally, until most of the liquid and salt have drained, 15 to 30 minutes. Transfer the drained cucumber mixture to a large bowl.
• Whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper for dressing together in a bowl until smooth. Pour over cucumber mixture and stir until coated.
• Pour over cucumber mixture and stir until coated.

Freezer Corn

There’s nothing quite like the taste of sweet corn fresh from the cob—especially when it’s picked at the peak of summer. But did you know you can capture that sweetness and enjoy it all year long? Freezing fresh corn is easier than you think, and it doesn’t require blanching!

Here’s a simple family-favorite method that locks in that fresh-from-the-field flavor with just a few ingredients and minimal prep.

Ingredients

• 20 cups of sweet corn (cut from the cob, raw and not blanched — about 28–30 ears)
• 4 cups of ice water
• ½ cup of sugar
• 1/8 cup of canning salt

Directions

Mix well and let stand for 20 minutes.  Put in zip-lock bags and freeze. Easy!