Try this Nettle Elixir for a cool, refreshing, and nourishing drink during summer and year-round.
By Catherine Young
Serve this pizza with Jonnah’s Morel, Ramp and Watercress Salad for the ultimate spring foragers’ meal. Makes 3 ten-inch pizzas.
By Jonnah Mellenthin Perkins
Serve this delicious seasonal pesto with bread, crackers, pasta, or on sandwiches or pizza.
The Trinity of Foraging, as author and farmer Jonnah calls them. These wild spring edibles are excellent together as a simple, warm salad for two or side for four.
This is a cross between a fruit crisp and a pudding, with candied ginger giving a surge of spice to every other bite or so.
By Terese Allen
Spring 2017 Issue
Pâté a choux is the French term for the pastry used to make cream puffs, one of Wisconsin’s most beloved desserts. Easy to make, and able to attract as much attention as a spring bride, the shells work equally well with savory fillings.
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Basil and chocolate? Why not?
By Kriss Marion, Circle M Market Farm
13 Ingredients | 25 minutes
In the heat of summer, this dressing is oh-so…
By Erica Roth of Windy Hill Farm
12 Ingredients |
The flavor of salmon is perfectly complemented by the…
By Ali Banks, resident chef, Sitka Salmon Shares
10 Ingredients | 35-40 minutes
This flavorful summer vegetable salad is perfect…
8 Ingredients | 5 minutes
This is a unique summer salad that is just as good…
By Bowen Close
8 Ingredients | 30 minutes
This unique tonic uses Kickapoo Coffee-infused vodka.…
By Kickapoo Coffee
2 Ingredients |
Stoney Acres Farm uses this Winter Squash Sauce to top…
By Kat Becker, Stoney Acres Farm
6 Ingredients | 45 Minutes
Vodka in pie crust? No, it’s not another wonky Top…
By Terese Allen
Summer 2014 Issue
7 Ingredients |
Apples and honey are traditional foods for Rosh…
By Jamie Baker of Primrose Valley Farm
12 Ingredients | 1 hour 15 minutes
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