Tag Archives | produce


What’s In Season: December, January, February

List by Edible staff
Photography by Joe Laedtke

Keep your eyes peeled for the cold-weather fruits and veggies listed below. Bring a few together with a recipe courtesy of our community partners at Kohler Co.

Venison loin with cherry-bacon Brussels sprouts, butternut squash puree and buttery lobster mushrooms will nourish on the dreariest of winter days. Special thanks to Chef Evan Wallermann.

Brussels Sprouts
Canned produce (pickles, jams, fermented goods)
Artichokes (Sunchokes)
Sweet Potatoes
Winter Squashes

Venison Loin With Wisconsin Winter Vegetables

Recipe Courtesy of Kohler Co.

6 oz. venison loin
Cracked black pepper
Kosher salt
2 T. canola oil
½ lb. Brussels sprouts
2 T. chopped dried cherries
2 T. chopped crisp bacon
1 T. butter
2 c. apple cider
1 sprig thyme
1 clove garlic

6 oz. veal demi glace
1 T. unsalted butter
2 lb. butternut squash
1 qt. chicken stock
6 T. butter, divided
1 sprig thyme
Salt to taste
1 t. brown sugar
1 lb. lobster mushrooms
4 T. butter
Salt and pepper to taste

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What’s in Season – Fall 2016

List and Photography by Edible Staff

The produce continues to abound, as the days get shorter and the winds get colder. Get inspired to bake, baste and braise with this handy list of fruits and vegetables that are available in abundance when Wisconsin farmers start their final harvest.

  • Apples
  • Arugula
  • Beets
  • Bok Choy
  • Broccoli
  • Brussels Sprouts
  • Cabbage Carrots
  • Cauliflower
  • Celeriac Celery
  • Collard Greens
  • Dill Dried
  • Hot Peppers
  • Fennel
  • Frisee
  • Garlic
  • Kale
  • Kohlrabi
  • Leeks
  • Lettuce
  • Mushrooms
  • Onions
  • Parsley
  • Parsnips
  • Pears
  • Potatoes
  • Pumpkins
  • Radicchio
  • Rainbow Chard
  • Romanesco
  • Rosemary
  • Rutabagas
  • Sage
  • Salad
  • Turnips
  • Shallots
  • Spinach
  • Sunchokes
  • Thyme
  • Turnips
  • Winter Squash

Special thanks to our friends at Twisted Willow restaurant for sharing with us their deliciously autumnal hunter’s stew featuring Wisconsin-raised rabbit; kabocha squash pappardelle, dinosaur kale, garlic and herbs from their own farm; San Marzano tomatoes; and smooth chanterelles and lobster mushrooms from Mushroom Mike.

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Produce Report Spring 2016

What’s in Season – Spring 2016

March through Early June

List by Francie Szostak
Photography by Joe Laedtke

Come springtime, many of us crave a nice big bowl of anything green. From arugula to spinach, the crisp freshness of spring salads are always a much welcomed experience for our taste buds and physique after winter months filled with root veggies and squash (turnips are delicious, but a person can only eat so many).

In addition to a diverse foundation of greens, there are many other spring produce toppings to round out a seasonal salad. Try thinly shaving asparagus and radishes, or blending herbs into your favorite dressing, for lots of added fresh flavor.

  • Arugula
  • Asparagus
  • Beets and beet greens
  • Bok choy
  • Broccoli raab
  • Chives
  • Cilantro
  • Collards
  • Dandelion greens
  • Fiddleheads
  • Green garlic
  • Horseradish
  • Kale
  • Kohlrabi
  • Lettuce
  • Mint
  • Mustard greens
  • Mushrooms
  • Parsley
  • Pea shoots
  • Radishes
  • Ramps
  • Rhubarb
  • Salad turnips (Hakurei)
  • Sorrel
  • Spinach
  • Spring Peas
  • Sprouts
  • Swiss chard
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What’s In Season: June, July and August

List and Recipe by Francie Szostak
Photography by Joe Laedtke

Summer is upon us, full of bountiful gardens, vibrant farmers markets, and bulging CSA boxes! While summer barbecues may begin as soon as school lets out, here in southeastern Wisconsin we still have a few more weeks to wait till true “warm season” crops like melons, peppers and tomatoes appear, ripening to peak near the end of August. In the meantime, enjoy the plethora of greens, herbs and more that early summer has to offer.

  • Beans
  • Beets
  • Broccoli
  • Carrots
  • Cucumber
  • Eggplant
  • Fennel
  • Garlic scapes
  • Garlic Greens (arugula, chard, frisee, kale, lettuce, napa cabbage, pac choi, raddichio, spinach and tatsoi)
  • Herbs (basil, cilantro, dill, marjoram, parsley, rosemary and sage)
  • Melon
  • Peas
  • Peppers
  • Potatoes
  • Scallions
  • Summer squash
  • Sweet corn
  • Sweet onions
  • Tomato
  • Zucchini

Summer Recipe: Grilled Lettuce Salad

Craving grilled veggies for that first barbecue of the season? Try a grilled lettuce salad! Choose a sturdier variety—romaine works great.

Grilled lettuce is all about the quick sear, so get your grill nice and hot.

  • Slice your lettuce into wedges or halves and rub it down with your oil of choice.
  • Quickly cook 30 seconds to 1 minute per side, just long
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