It’s been seven years since the third edition of From Asparagus to Zucchini , the nationally recognized fresh-food resource book and go-to for farmers’ market customers and Community Supported Agriculture members, was issued. The significant growth in the local food sector has inspired the Madison Area CSA Coalition to develop a new cookbook. Farm-Fresh and Fast (working title) will feature a selection of all-new, community-contributed recipes designed for home chefs to prepare in under an hour.
Recipes are currently being solicited from the public through a recipe contest. Interested participants should send in their original recipes that feature fresh, local produce and are ready to serve in under 60 minutes. Contributions will continue to be accepted through October 31st.
This contest is open to all, and multiple submissions are welcome. Everyone who submits a recipe will receive a discount code for purchasing the new cookbook at 10% off the retail price. Authors of recipes selected for publication will be credited next to their recipes in the book. Authors of the ten top-rated entries selected by a tasting team will receive a free copy of the cookbook upon publication.
Complete contest details and an online submission form are available at http://www.csacoalition.org/news/recipe-contest/.
For over nineteen years, the Madison Area CSA Coalition has worked with Community Supported Agriculture (CSA) growers and farm members to link people who care about the food they eat to local farmers who follow organic growing practices. We envision a future where CSA is the backbone of a strong local food system; where all families have access to locally produced, organic food and have strong connections to their farms, food, and community.
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
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
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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.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.