Kickapoo River Canoeing

The 2010 canoeing season is now open on the Kickapoo River in Southwest Wisconsin. A liesurely paddle down the Kickapoo starting in either Ontario, Wisconsin or Rockton, Wisconsin will take you through some beautiful Driftless Area terrain complete with large limestone and sandstone rock outcroppings and some good trout fishing opportunities as well.

The Kickapoo River is a class 2 trout stream from Wilton to Gays Mills. Good spots to fish are the junctions where small streams flow into the Kickapoo. Right now all trout fishing is catch and release, and there is a week that is closed to trout fishing in early May as angling transitions into the regular season. From mid-May through the end of September trout season is fully open and you can catch your own dinner.

Don’t attempt to canoe the Kickapoo following heavy rain. Too much water is funneled quickly by the surrounding hills into this otherwise lazy river. But most of the time you can just relax, paddle slowly, and enjoy great scenery. If you float south from Ontario, you will pass through a corner of Wildcat Mountain State Park and past impressive limestone outcroppings. If you float out of Rockton, you will float through a long stretch of the Kickapoo Valley Reserve, an 8600 acre parcel of public land (very much undeveloped) with great hiking and biking opportunities.

Spend two to six hours on the Kickapoo. Have a great local steak dinner. Lodge at one of the areas neat B&Bs, such as Inn at Lonesome Hollow. You’ll have a wonderful time.

Some of the best stream trout fishing in the midwest is found in the Driftless Area of Southwest Wisconsin. The topography here is one of repeated bluffs and valleys, with an underlying porous rock structure consisting of limestone and sandstone. As a result the Driftless Area is dotted with hundreds of cold water springs that emerge at the bottoms of the bluffs, flow together, and create perfect trout streams. The Driftless Area streams are home to four types of trout: brook, rainbow, brown, and tiger.

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On the weekend of January 17th and 18th fourteen people attended a fantastic cheesemaking workshop at the Inn at Lonesome Hollow conducted by The Cheesemaker, Steve Shapson, from Cedarburg, Wisconsin.  The weekend started with a visit to Mount Sterling Co-op Creamery to see the cutting, milling, and pressing of the cheese made in the early hours.

Making Cheese

After a hearty brunch, The Cheesemaker, Steve, began the intensive workshop, where the participants learned the craft of cheesemaking.  They learned to make Camembert/Brie, Chevre and Feta cheeses, which they each took home to finish aging and to enjoy at home.

Steve and MJ Shapson

After the workshop, a wine and cheese social was held sampling various local, homemade, and imported gourmet hard, soft and rind ripened cheeses on French baquettes, served with other hors d’oervres.

Because this workshop was very successful and fun, the Inn at Lonesome Hollow is hosting a Spring Cheesemaking Workshop.  Sign up now, as space is already limited.

Inn at Lonesome Hollow Cheesemakers