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.
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
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.