Finding Inspiration at Wisconsin’s Red Clover Ranch
Nestled in the Driftless Region of Wisconsin, Annie Coleman has been cultivating an oasis—a sun-drenched ranch designed for curious, creative souls to connect.
After purchasing the property in 2009, Coleman spent years carefully developing the ranch, learning to steward the land, and hosting intimate gatherings for her creative community. By the summer of 2023, Red Clover Ranch opened its doors to the public, offering spaces for weddings, farm-to-table dinners, company retreats, and creative workshops.
The ranch can accommodate up to 19 overnight guests and host up to 75 for events. The cozy cabins, equipped with both air conditioning and heating, offer stunning sunset views from a small hilltop. Guests share a bathhouse featuring two full bathrooms, a sauna, outdoor shower, and a screened-in porch—perfect for a post-campfire card game or an early morning coffee.
What makes Red Clover Ranch truly special is the personal touch Coleman has woven into the experience. She’s incorporated elements from her grandparents’ ranch, such as the large dining table, chairs, and “cowboy” plates used for each meal. Yet, the ranch is undeniably her own creation. As an artist and musician, Coleman’s spirit is present in every corner—from the ceramic napkin rings and sconces she crafted, to the vibrant Barn Dance Apocalypse poster, a nod to her band, The Golden Horse Ranch Band.
In August, I had the pleasure of attending a retreat at Red Clover Ranch, hosted by Laura Scherb and Emily Spurlin. You might recognize their names from our inaugural issue of Edible Chicago in fall 2023, where Spurlin’s nettle and matcha cake, photographed by Scherb, graced our very first cover. Scherb has contributed a number of pieces to our publication since we relaunched.
The retreat, titled “Sunbaked,” was a delightful blend of education, playful creative expression, and relaxation. Scherb shared her photography expertise, while Spurlin led us through a cake baking and decorating class using natural dyes. Each of us found inspiration during a foraging walk through the surrounding woods, as well as a visit to the Viroqua farmers market.
The creativity in the room was awe-inspiring: delicate flowers, vibrant buttercreams, foraged apples, and farmers market treasures resulted in a one-of-a-kind cake display. I opted for a messier—or should I say organic—aesthetic, featuring two stunning mushroom varieties I found at the market.
The atmosphere of the retreat was inviting, fostering a familial sense of connection, yet with the flexibility to dip in or out based on one’s personal intention for the weekend.
From Thursday evening to Sunday morning, every meal was lovingly and thoughtfully prepared by Dani Lind, Head Chef and Kitchen Queen of Red Clover Ranch. Nearly all the ingredients were sourced from the ranch’s own garden or local farms, including Lind’s own. The ranch’s website proudly notes that Lind is committed to sourcing at least 75% of her ingredients from nearby farmers and producers.
Lind, and her food, left a lasting impression on me. I shared with her after the retreat that she was the first chef I’d met in some time who seemed genuinely fulfilled by her work—clearly inspired by the land and the ingredients she works with. A lightly smoked beet dish was a standout for me, closely followed by a dinner inspired by her travels in Vietnam.
Lind graciously shared a recipe for blueberry scones with me to pass on to the Edible Chicago community. I hope you’ll enjoy this taste of Red Clover Ranch.
Whether you’re seeking a creative recharge, a peaceful retreat, or an unforgettable event surrounded by nature, Red Clover Ranch offers the perfect backdrop for it all. With a few retreats left this year, there’s still time to book an experience of your own. And if your calendar is already packed, now’s the time to start planning for next year. Visit Red Clover Ranch to reserve your spot, and be prepared to leave feeling inspired, rejuvenated, and creatively fulfilled.
