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Her Food, Her Story

Wisconsin is fortunate to have a community of mighty women who are making great contributions to our local food system—from chefs and farmers to business leaders and advocates. In this season’s Cook at Home, four local heroes share recipes close to their hearts, recipes that tell just a bit of their incredible stories. Whether it’s a recipe that showcases the causes they are passionate about, a dish passed down through generations, or a meal their family enjoys together, these recipes give us a glimpse into the past, present and future of some of the most impactful women in our food scene.

Cheese Baked Eggs

Recipe by Diana Murphy of Dreamfarm

We are always looking for a simple and fulfilling way to feed the ones we love. These eggs were made by Diana Murphy’s mother for their large family on Sundays after milking when there was a bit more time to spend on a meal together. Murphy still carries on the tradition today, making these creamy, rich eggs for her family after early mornings caring for and milking the goats at their Cross Plains farm.

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Tomato Jam

Recipe by Lori Stern, Executive Director of Marbleseed

At her New Glarus restaurant Cow & Quince, Lori Stern used this workhorse recipe to enjoy the flavors of Wisconsin summer well into the fall and winter. Toss tomatoes in the freezer when they are plentiful, then make this recipe when you have time in the slower autumn months. Today in her role leading a nonprofit educating and empowering organic farmers, Stern continues to value the ability to preserve local produce when bountiful and enjoy throughout the year. She suggests adding this tomato jam to a BLT or using it as an extremely flavorful enhancement to salad dressings or mayo for sandwiches.

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Squash and Pumpkin Seed Pesto Pizza

Recipe by Allison Pfaff Harris, Farm to School Director at REAP Food Group and contributor to Healthy School Meals for All Wisconsin

Allison Pfaff Harris’s passion is to make local food the norm for more people rather than the exception. While there are many barriers to overcome in that struggle, an important one is learning how to cook what is locally available seasonally. Pizza makes a fantastic and flexible vehicle for many ingredients, especially what is available during fall in Wisconsin. Below is one suggestion of toppings that features colorful slices of butternut squash paired with a basil pumpkin seed pesto, but the sky is the limit! Pfaff Harris encourages you to try new things when it comes to your pizza toppings, and don’t be afraid to try again if it doesn’t work out.

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Pepper-Crusted Pork Tenderloin

Recipe by Anya Firszt, General Manager of Willy Street Co-op

The best way to know that you have a rockstar recipe on your hands is when hungry kids continue to ask for it. This recipe has proven to be a winner for Anya Firszt’s family and one that she turns to on chilly fall nights to keep everyone warm and well-fed. Having led at Willy Street Co-op since 1996, Firszt intimately understands the importance of high quality ingredients and finding recipes that truly allow those ingredients to shine. This recipe lets local pork shine and pairing it with a side of roasted potatoes or root veggies can’t hurt.

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