![]() Lastly, remember that sometimes it’s okay to pay some taxes during good years instead of making potentially expensive purchases solely for tax reasons. Also, remember to utilize deferred grain and prepaid inputs during your end-of-year tax planning - doing that can help you retain working capital while managing tax implications. We understand that financing some machinery and equipment purchases is necessary, but remember that the impacts of those purchases on cash flow can last five years or more. ![]() Managing working capital as well as tax liabilities is a delicate balance, but when done right, it can help you save on taxes and still preserve the working capital position. Now, during these much better times, it seems that all I write about is keeping or improving working capital!īut as we all know, these good times won’t be here forever, so it’s important to save for the “rainy days” ahead. During those years, I typically wrote these newsletter articles about navigating the rough waters of the current ag economy, and as lenders, we were often looking at balance sheets that were deteriorating year after year.Įach year, we hoped that some term debt payments would be paid so they could “fall off” the balance sheet and help improve working capital and cash flow. I remember thinking: because of the ability of farmers to efficiently grow crops, we would again see low prices.įlash forward to the years of 2017–2020, which were quite difficult for many producers. “2022 is the 10-year anniversary of the Soil Sisters weekend, the largest women-farmer-led event of its kind in the country,” says Lisa Kivirist, the inn’s co-owner and a co-founder of Soil Sisters, noting its goal of “stewarding our Wisconsin landscape with a bounty of on-farm workshops and culinary events showcasing local foods and flavors.In 2012, a farmer told me we would never see corn prices drop below $5/bushel because of ethanol production and usage. On the menu: pizzas baked in a wood-fired oven, topped with Emmi Roth cheese and seasonal vegetables grown by Soil Sisters members. Soil Sisters, a group celebrating Wisconsin’s female organic farmers, is hosting this dinner at Inn Serendipity in southwestern Wisconsin. Reservations by the prior Wednesday are required. Friday’s three-course meals, and Saturday’s five-course options change every weekend to reflect seasonality – and what Marc learned cooking with his Italian grandmother – with dishes like lasagna marinara, braised lamb and chicken Provençal. “We bring a little bit of Italy to south-central Wisconsin,” says Mary Ann Bellazzini, who runs this 20-acre farm, vineyard, farm stay and restaurant with her husband, Marc, the chef for dinners paired with their wines. Campo di BellaįRIDAYS AND SATURDAYS YEAR-ROUND | MOUNT HOREB Before dinner, Hidden Acres co-owner Tom Rehberger encourages guests to “walk through the farm grounds, visit the gardens and buildings established by the Knutson family in the late 1890s.” Hidden Acres Farm Photo by Artemis Photography, courtesy of Hidden Acres Farm 4. “We’ll hang out and talk about the property and the farm and how we connected and then move inside to eat,” Carlisle says. He’s making kombucha with Hidden Acres’ aronia berry patch – Wisconsin’s largest – and serving up squash, tomatoes and cucumbers grown on the farm. Justin Carlisle, the chef and owner of Milwaukee’s Ardent, is serving up eight-course dinners at this farm. “Through these experiences we are celebrating what the land has provided,” says Relford. Birch chef Kyle Knall, a James Beard Award semifinalist this year, does the cooking at these monthly dinners. That includes offerings from Turtle Creek Gardens, Gwenyn Hill Farm, Olden Organics Farm and Meadowlark Organics. In addition to serving beef, pork and lamb pastured and raised on the 75-acre Lake Country farm, along with its vegetable crops, “we try to support farmers within 30 to 60 miles of our farm,” says manager Michelle Relford. MONTHLY BETWEEN APRIL & OCTOBER | STONE BANK
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