Sad LAST BN update + 21 year celebration ❤ - how do they do it?? + A cheesy sale.

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October 18, 2025

"Happy" last BN Saturday!

This post was delayed until the last minute because I thought maybe, just maybe, we could eek out one more Burger Night next weekend since our plans have changed and the chopper had to be postponed and blah blah blah but, alas, tomorrow will be the last Burger Night. 😭

But this is only the seasonal end to Burger Night, keep reading for more goings ons.....

Saturday, Oct 18th

Open 12–8pm | Bingo 1–3pm | Free BYOH Helicopter Rides | Live Music 4–7pm

The Ace Helicopter is grounded for maintenance this weekend so we're now doing Bring Your Own Helicopter (BYOH) helicopter rides! That's right, just bring yours out and take all the FREE rides you want! 😂

Yes, yes I am using humor to try to squelch the sadness. But the good news is that we will do this eventually, we just would rather you live to eat another burger.

More good news: The leaves are pert near perfect. You are going to love them so much from the ground, you won't even care about needing to see them from above....it would probably be too much beauty to even take all in at once so phew. Probably a good thing we're postponing right?

One last bingo!

Bingo was a new thing this year and I was really unsure how it was going to go but it's been SO FUN! Unfortunately, winter doesn't care and it's still coming, so at 1pm we will be having our LAST bingo fun for 2025. 😭 I hope you'll join us! But if you can't make it - thank you for making bingo a great time!

My only area marked "needs improvement" for bingo is your card picking skills - please work on that over the winter so we can shower all of you with 1000's of dollars next year! Other than that, you were all perfect and I'll miss you so much! 🤩

Reminder that while we are starting with the full food menu, we will likely not be ending Saturday with a full menu so come early if your heart is set on anything in particular.

Also, bring your beer mugs because there's tap beer left and it's half price. 🍺

🎵 We've got a brand-new music performer joining us for the very first time: Derek Westholm, 4-7p

Derek is a homegrown musical performer and songwriter out of the humble town of Colfax WI. He picked up a guitar in his first year of college and hasn’t put it down since. Bringing to life acoustic versions of crowd favorites in a wide variety of genres; like rock, country, alt rock, pop, and many others! Vocals and charisma, he’ll charm the audience at any event. His crowd work, and virtuosic guitar stylings make him a stand-out act for any event or performance venue.

Derek Westholm is performing on the TF stage for the first time ever Saturday - come on out and support him while you drink some half priced beers and eat one more burger!

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Let's Celebrate!

This Saturday the 18th, Andy and I will be celebrating our 21st year of marriage! If you want our secrets - you'll have to come out and ask! ❤

And then, if you can explain to me how time works - I'd love to know! 😵

Putting the "together" in Together Farms. 21 years married this Saturday!
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Sunday, October 19th

Goodnight, Burger Night. 😴🍔

You know how we do our spring work parties? Well, we have people ask if they can help in the fall too so we're trying it!

I'm kind of thinking this will actually be a little more fun too - we'll just have whatever leftovers there are from Saturday and we won't have an opening deadline to worry about like in the spring - but there's still kind of a lot to do so we'd love the help if you're offering it!

We even have a new toy to play with: a hot water pressure washer! Should make quick work of getting the tables sparkling! ✨

Otherwise, pretty simple things like taking the bar apart, putting the tables and chairs up on the band stage, painting the kids picnic tables, pulling the timers, etc. You can see more here.

Note: We might have a staining party the following weekend since the overnight temps are looking good - let me know if you're interested!

Tucking the farm in for the winter is never something I want to do 😭 so if you'd like to help, we'd love the company!
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Farm Store Updates

Since you're about to be on your own for burgers, we put all the critical burger ingredients we carry in the store on sale at a whopping 20% off:

See all the sale items here.

Winter farm store hours are posted below and slowly being updated everywhere online (I just don't want to confuse folks interested in Burger Night). I didn't get the sampling schedule figured out yet but I did get all the critical projects done that were needing to get done so now I can (in theory) focus.

Don't forget to check out the above-average October Bundle of the Month and our new Tailgating Bundle! 🏈

Every month we offer a different $99 Bundle of the Month! Sign up for subscribe & save to get free meat and an additional 5% off!!

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What's Ahead

Well, I started therapy last week and she wants to see me right away again this week - this can only mean some pretty spectacular newsletters are coming your way this winter. 😂 We'll go through Burger Night ending depression together.

So stay tuned for that fun! I have been making so many great recipes and the recipe for the half side of King salmon in the Bundle of the Month is to die for, so the recipe emails will be firing back up VERY SOON!+

Lots of Love!

Steph & the TF family

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David left us a ⭐️⭐️⭐️⭐️⭐️ Google Review

We are having so much fun. The burger last night was delicious. We have stayed on the farm through Harvest Host and have a great spot. We have not run out of things to do yet on this beautiful property, and we have a 4 year old grandchild with us to occupy. Thank you Together Farms!!!

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Farm Store is on WINTER Hours
Monday: By appointment*
Tuesday: By appointment*
Wednesday: Closed
Thursday: 10a-6p
Friday: 10a-6p
Saturday: 10a-6p
Sunday 3-6pm

*call or text me to make sure I'm at the store (715-210-4740)

🍔 Burger Night Pop-Ups: The Fall Encore!

Couldn’t let perfect fall weather go to waste! We’re bringing Burger Night back for three bonus pop-ups full of burgers, bingo, music, and even helicopter rides over peak fall color.

Week 23 of 23: The LAST Burger Night week of 2025

Burger Night is open, rain or shineThursday & Friday 4pm-8pmSaturday noon-8pmSunday noon-7p And just like that (crazy fast, right?)… we’ve reached the end of another Burger Night season. Week 23 of 23. The grand finale. If you’d told me back in April that we’d be closing out in sundresses instead of flannels, I wouldn’t have believed you. Yet here we are in October, setting heat records and still somehow pretending it’s summer. Wisconsin, you really do keep us on our toes at all times. The Burger of the Week: Chili Cheese Burger We’re sending the season out with a brand-new creation: the Chili Cheese Burger. 🔥 Here’s what you’ll get: A 100% grassfed beef patty (raised right here at Together Farms) A hearty beef + bacon chili piled on top A blend of melty cheeses Our smoky, seasoned sour cream Crunchy fried onions for the perfect little bite of texture All served (or should we say contained, barely) on a brioche bun Is it messy? Absolutely. Is it delicious? Double absolutely. Did I picture people eating chili when it’s 90 degrees out? Not so much. But when I wrote this menu back in January, “record-breaking October heat wave” wasn’t exactly on my bingo card. Don’t worry, once the sun dips behind the hill (about 7pm, so it really is October) the temps drop fast and you’ll be glad you got chili after all. Or just ignore the weather the best you can, which is what I try to do every single week with only moderate success. 🤪 (Note that we have about 15 other main meal options on the menu, not just whatever the BOTW special is; you can see the menus on the website.) What’s Happening This Weekend This final weekend is packed with fun: Thursday 6:30p: Family Feud Style Trivia – One of the easiest and most fun trivia formats to play. Free, family-friendly, and prizes up for grabs! Friday 5-8p: Zeke Fitz (JUST ADDED) – If you saw him earlier this summer, you know he had folks slow dancing in the rain. This time we’re giving him sunshine. Expect 90s country favorites, modern country, classic rock, and alternative. A little something for everyone. Saturday 5-8p: Jason Albert, The Northwoods Bassist – A one-man-band who plays bass, lead, rhythm, sings, and runs a drum track all at once. He covers everything from Hendrix and Styx to Al Green and Otis Redding. Unique, fun, and seriously talented. Sunday 3p: Bingo – Our jackpots are sitting at 6000 and 500 right now. Imagine how awesome it would be to close out the season by taking that home! Yes please!! 🎉 Beyond the Burger Of course, there’s more than food and music: Cows grazing in the fields – and yes, we still get asked if we have cattle. You’ll also spot monarchs, butterflies, and plenty of birds making the most of this warm spell. Campfire all weekend – nothing beats burgers + firelight (and it gets dark early now...man, do I hate that). Farm Store Sale – We’ve got DIY kits and books on sale to help you “fend for yourselves” until May. Every title has been handpicked, and the kits are perfect for a little winter project. Stay alive until May please! 🙏 Food & Bar – We’ve stocked heavy for this last run so the menu should stay strong all weekend, but if you decide to go wild, we might run out of a thing or two by Sunday. Bar is loaded, 12 beers on tap, and plenty of favorites. Kitchen is loaded, 15+ burgers, pork, sides and kids meals just waiting to get in your bellies!!! Bittersweet Ending Closing weekend always brings a mix of feelings. It’s sad to shut the gates after months of laughter, burgers, live music and community. But what a gift to end the season like this — with sunshine, warm nights and the farm full of life. We’re grateful for every single one of you who came out this year: whether it was your first time or your twentieth (we see you), whether you came for trivia, bingo, live music or "just" a burger and a beer. You each make Burger Night the one-of-a-kind venture that it is. So let’s make one more memory together, shall we? Hours: Thursday & Friday 4-8p, Saturday 12-8p, Sunday 12-7p 📍 W93 Norden Rd, Mondovi, WI See you at the finale. ❤️

“Why Burger Night?” (A Long Answer for the Curious, the Hungry, and the Miracle-Seekers)

“Why Burger Night?” (A Long Answer for the Curious, the Hungry, and the Miracle-Seekers) If you’ve ever sat on our farm with a burger in one hand and a beer in the other, gazing at the cows on the hill and wondered: “What made them decide to do this?" well, friend, settle in. The short answer is: we wanted to bring people to the farm and pizza was already taken. But the long answer? The long answer involves 60 acres of overgrown dreams, a barn on the brink of collapse, a freezer full of lard and the sort of miracles you only recognize in hindsight. It All Started With a (Totally Normal) Idea… Back in 2009, when we bought this place, we had no intention of selling meat, inviting strangers over or running a seasonal restaurant. Heck, we didn’t even have farming experience. The idea was simple: raise our kids in the country, grow some of our own food, and enjoy a little space. That’s it. We bought the property when Mady was three and Adeyle was six months old. If you had told me then that someday we’d be hosting live music, running a bar and serving 300+ burgers on a Saturday night… I’d have assumed you were drunk. And then I’d have laughed until I couldn’t breathe and pointed out that neither Andy nor I had ever farmed a day in our lives and we knew even less about running a restaurant. But life’s funny like that. The Dilapidated Farm This farm hadn’t been used for animals in ages. It was more of a rural junkyard with a leaky house, decaying buildings and enough broken stuff to fill a dozen dumpsters. It took us a full year just to clean things up and find our starting point. But then came the animals. We started with a couple pigs and cows for ourselves. Then came chickens. A few geese. Some ducks. A pair of goats that may or may not have been invited. A sheep. A milk cow. Turkeys. More pigs. (You get the idea.) And then we reasoned amongst ourselves: “Well, if we’re already feeding a couple pigs, what’s a couple more? We can sell the extras and get our own meat for free!” HAHAHAHAHAHA. That was cute. Because spoiler alert: there's no such thing as "free" meat when you have now created an entirely new division called SALES. (And, pro tip: marketing and sales is way harder than production. By a lot. Sigh, what young, naive fools we were.) But we had convinced ourselves it was a great idea (another pro-tip: always run your ideas past people smarter than you and with no skin in the game). So we expanded. More pigs. More cows. And just when we were starting to feel like maybe we were getting the hang of it, corn prices shot through the roof and feeder pigs became impossible to find. Which meant: time to make our own piglets. But you can’t just have one sow. The efficient number is closer to six. So… guess who’s now drowning in pork? You're a good guesser! It was us. The Farmer's Market Fizzle At this point we needed storage, so we added a walk-in freezer. Then we needed to sell all that meat, so we hit up every farmer’s market we could get into.Which was exhausting (remember, we both had day jobs during all of this too). And limited. And frustratingly political. (If you think farmer’s markets are all kumbaya and holding hands, think again.) This meant we couldn’t get into the big downtown market or winter market, so we did 3-5 small ones every week, and we couldn’t go to the nearby Twin Cities markets because our beloved butcher is only WI-inspected and using them is a non-negotiable (truly uncured meats (no celery either!) and no weird stuff is nearly impossible to find).We knew farmer’s markets weren’t going to be a long-term plan anyway. I had quite the knack for bringing the exact wrong products on any given day and hated how weather-dependent they were, not to mention seasonal (This was 10+ years ago before social media was the force it is today and before winter markets were much of an option around here.)So the wheels started turning…What if, instead of us chasing people down in hot parking lots, we could get people to come to us (and yes, this is also when we started the online store)? The Farm as a Destination? Our friends and family had started commenting on how beautiful the farm was. And once we looked up from our grindstones long enough, we saw it too. The view. The peace. The potential.Meanwhile, farm-to-table restaurants started popping up in Eau Claire and we started supplying a few. This gave us hope and contacts. But while other farms were doing pizza nights, I couldn’t make that fit for us.For one, I have a terrible relationship with dough and baking (just ask my mother). And two, we’re not a dairy, wheat, or veggie farm, we’re a meat farm. Pizza just didn’t check enough boxes for the ingredients we had and wanted to keep having.But burgers? Burgers are just as versatile as pizza, the focus is MEAT, specifically BEEF. And, BONUS: they go really well with fries and cheese curds.Which brings us to what I'll lovingly call my "lard problem". A Fat Problem (and a Deep-Fried Solution) We had rendered all this gorgeous lard from our pastured pigs and were using some in soaps and balms (shoutout to Good Fat Skincare, formerly Stephanie’s Super Swine Soap), but it was piling up. And while tallow is currently having quite the moment in the spotlight, lard is still a four-letter word to many people (but pro-tip: it's even better for you in lotions!).So I was venting to a chef friend about my lard conundrum when he casually mentioned, “You know, you could use it in the fryer.” EUREKA. That was it. The vision was born: Burgers and fries. Made with our beef. Fried in our fat. Done. Now we just had to figure out literally everything else. 😂 No Experience? No Problem! (Kinda.) We didn’t have restaurant experience or restaurant-investor money. So we did what we always do: figured it out one painful, hilarious, miracle-at-a-time step after another.We leaned on our restaurant friends to help us figure out menus, sourcing, kitchen layout, vent hoods, fryer safety, grease disposal....the million things you don't even know are a thing until you start planning and talking it through. We also knew we wanted everything made fresh to order, not precooked or being held. (Again, there’s a reason you don’t see many burger farms. It’s a trickier & more expensive setup than pizza....especially when you have no idea what you are doing.) So we did pop-ups to test this little theory of mine that if people would drive out to veggie farms for pizza, maybe they'll drive out to a meat farm for burgers??And lo and behold…during one of those pop-ups, who should show up but PBS’s Wisconsin Foodie, a show that had rarely (never?) come this far west and didn’t waste airtime on dumb ideas. They liked what they saw. The wind was now in our sails. Lightning Strikes (Literally) So we got to work. We worked with our health inspector to find the best way to use our existing farm spaces safely. Since banks are pretty well-known for not funding build-it-and-they-will come types of operations we had to get creative with funding and are grateful to have received a loan through our county’s Revolving Loan Fund (because we were creating jobs) and a USDA grant that helped with marketing and startup costs.But the real turning point? That WI Foodie episode that made us believe it really was a good idea and gave us a platform before we really even opened! How crazy is that?!? I'm not sure we would've been able to financially survive those first few years of start-up expenses without it. And the only reason I even saw the post from WI Foodie looking for new farms?I woke up in the middle of the night to a thunderstorm and started scrolling Facebook.I woke up in the middle of the night to a thunderstorm and started scrolling Facebook. Lightning. Literally. ⚡ Burgers, Fries, and Big Dreams So that’s how Burger Night started: A daunting pile of lard, a string of well-timed miracles and the belief that people might just come to the middle of nowhere for something delicious, meaty and fun.Today, Burger Night is burgers, fries, beer, music, bingo, trivia, community and the most magical little farm in the hills of Mondovi.Has everything gone according to plan? Absolutely not.We thought we’d be building a permanent restaurant building “in a few years”. That was many years ago. Reality (and weather) had other plans. And covid struck when we were just two years old so we had quite a baptism-by-fire for those first couple of years (if you came out during 2020-2021 you should give us another try, pretty sure more than a few wrote us off during those crazy years). But now we have our legs somewhat under us.I also loved the idea of turning the used fryer oil into biodiesel for the tractor to really complete the circle but that hasn't made it to reality yet. But there's a million other ideas cooking.The next BIG goal is to build a new building for farm operations so we can convert the barn into a bar with indoor seating. (We’re just waiting on a cool $200K to fall from the sky. Lightning, take the hint.) From Lard to Legacy So why burgers?Because they made sense for our farm, our products, our weird little challenges, our personalities and our beautiful patch of land. Because we wanted something fun & creative. Because fries and cheese curds. But ultimately, because we wanted to share the farm with you.And somehow it all just came together.