Returning from Week 1 are Stone Circle Farm with their lovely display of organic produce and Glen Rock Farms with grass-fed, grass-finished lamb. Three additional vendors join our stellar lineup: Hidden Springs Creamery (award winning sheep milk cheese), JenEhr Family Farm (turkeys, rabbits, chicken, organic produce) and Rolling Meadows Sorghum Mill (honey, sorghum, maple syrup). Our producers’ page on the market website has links to more detailed information about all the MCWFM vendors.
Expect the unexpected: David Kozlowski of Pinehold Gardens (Oak Creek) is a renowned kale aficionado and suggested sampling a kale salad this week using components sourced from our produce growers. I agree, Dave, it’s time to shine a culinary spotlight on a vegetable that is often bypassed at a time of year when it’s most abundant, flavorful and tender. Depending on time constraints we will have either kale chips or salad.
Produce galore. Here is a thrilling list of all the vegetables we will have as you shop for your Thanksgiving menu:
Asian Greens: Mizuna, Komatsuna, Tatsoi, Vitamin Green
Baby Pac Choi
Beets: Red, Chiogga, Golden, White
Cabbage: Savoy, Green, Chinese Napa
Carrots: Orange, White
Celery Root (celeriac)
Greens: Yellow Frilly Mustard, Red Mustard, Collards
Herbs: Parsley, Sorrel, Cilantro
Kale: Lacinato, Red Russian, Curly
Lettuce: Head, Spicy Mix, Spring Mix
Onions: Yellow, Red
Potatoes: 6 kinds
Radishes: Cocktail Red, Beauty Heart, Daikon
Swiss Chard: Bright Light
Tomatoes: Field Grown Heirloom and Hydroponic
Turnips: Hakurei Salad and more
Milwaukee County Winter Farmers’ Market
SE Wisconsin Farm and Food Network
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.