Greetings from Christy and Cricket,
This issue we’re filling in for our managing editor Lauren Langtim who’s taking time off to get in the groove as a new mom and bond with her baby boy who arrived just as the winter issue landed. This issue marks our second anniversary as partners publishing Edible Madison, and we’re getting the hang of the rhythm and building confidence amidst ongoing uncertainty. Emma Waldinger capably stepped in as managing editor. Our team is amazing, and we are continually grateful for subscriber support and the support of advertisers who help us keep this publication free for our community.
As we’re polishing off the editorial for this spring issue, snow is falling outside, likely ending our amazing ice skating season on the big lakes. Embracing the seasons means getting outside in the winter, but it doesn’t preclude dreaming of spring. Seed catalogs have been popping up in our mailboxes, and we feel hope in our hearts for the upcoming growing season—for early spring greens, planting potatoes and planting peas as soon as the soil is workable. It’s time to consider which CSA to join even while there are still winter markets offering root stores from last year alongside hoop-house greens, meat and eggs. It’s slim pickings for fresh local produce, but there are still options to eat local, particularly if you’re willing to venture to the farmers markets, co-ops and grocers who feature local produce and provisions. Thanks to many local growers including Vitruvian Farms and SuperCharge, early spring microgreens, overwintered spinach and mushrooms are available to tide us over until the first greens of spring appear.
In our first back-of-the-house feature since our Spring 2020 issue, we’re shining a light on house-made pastas from Mint Mark and Bar Corallini on Madison’s east side and Homecoming in Spring Green. We’re dreaming of dining out again soon with fresh pasta and asparagus, ramp pesto and morels once spring emerges across the Driftless.
That first trip to market is the one this issue celebrates. The first tender shoots of rhubarb, gathered in armfuls and brought to the kitchen with no real plan, just a promise of something bright and full of flavor on the table. The first bites of spring are the ones that always remind me (Christy) how amazing this local food system is, how resilient and how tender. In Dylan Bruce’s piece on farm labor, we are asked to consider the challenges our food system faces in living this four-season cycle, and to celebrate the innovative ways our local farms navigate them. Their grit and determination and these first tender shoots of spring have me running to market.
And, look for more ways to connect with Edible Madison and talented food artisans in events throughout the coming year. Starting with a virtual coffee-and-brunch box party on April 9, showcasing Wonderstate Coffee and friends and hosted by assemblyperson and chef Francesca Hong, it is a morning not to be missed! The food and conversation will focus on the issues and flavors of spring.
Let’s Dig In!
Cricket Redman & Christy McKenzie
Publishers
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