Edible Madison - Winter 2026 by Edible Madison

WI N TE R 2026

EAT. DRINK . READ. THINK .

Cooking with Seeds • Growing Wildly in Princeton • The Guide to Giving Local A member of Edible Communities

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WINTER 2026

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ISSUE 67

seeds “Seed to tree, tree to forest; Rain to river, river to sea; Grubs to bees, bees to swarm. From one, many; from many, one; Forever uniting, growing, dissolving—forever Changing.” ― OCTAVIA E. BUTLER

IN SEASON When Popcorn Pops Off by Emily Tucker and Recipe by Lauren Rudersdorf

NOURISH Small But Mighty: Seed & Nut Nutrition by Laura Poe Mathes

14 THE GUIDE TO GIVING LOCAL Sponsored Content

18 GROWING WILDLY IN PRINCETON by Andrea Behling

26 COOK AT HOME Cooking with Seeds by Marissa DeGroot

33 P&P MAKESHOP: WHERE FOOD BUSINESSES GROW by Jesse Raub

WINTER 2026 RECIPE INDEX 7

Maple Cinnamon Kettle Corn

10 Black Walnut Muhammara Above: The Edible Madison team. From left: Tink Sivyer, Lauren Rudersdorf, Marissa DeGroot, Christy McKenzie, Emily Tucker. Cover: In the depths of winter, locally grown seeds and nuts bring flavor, color and nutrition to your plate. Photo by Sunny Frantz.

10 Seedy Sourdough Crackers 27 Oaxacan Spiced Chili 28 Cassoulet 30 Pumpkin Loaf with Maple-Glazed Pumpkin Seeds

S e e d s a re s y m b o l s o f b o t h

While a seed is a singular thing, it

beginnings and endings—a newly

contains multitudes: cycles that

planted pod germinates, grows

mirror the seasons and life itself.

fully mature, then goes to seed

When we pay attention to our

starting the cycle once again. It’s

own seasons and cycles, we can

fitting then that the theme of this

sharpen our focus and energy; we

winter’s issue, and my last issue

can slow down in order to move

as managing editor, is seeds.

more deliberately, more swiftly. This is what the last year has

This issue represents an end as

been for me, both by choice and

well as a beginning. After three

by accident.

and a half years at the helm of Edible Madison I’m stepping

With every big fall (yes, I fell

aside in order to dive more fully into some new and exciting

down a ladder at my family’s cottage and broke my back this

ventures happening on our organic vegetable farm, Vitruvian

past summer) comes a climb back to confidence. And with

Farms. It has been the greatest honor to help bring to life the

every surrender to the present comes opportunities we might

stories of southern Wisconsin, share recipes that celebrate

have otherwise missed. Sometimes, slowing down allows us to

the seasons and connect with the hardworking folks deeply

move towards our dreams, only to realize that seeds we planted

passionate about our local food system. This industry is filled

ages ago have sprouted, bloomed and are beginning to bear fruit.

with character and quality and I am beyond grateful for having had the opportunity to shine a light on this work.

To Marissa and the Edible Madison team, thank you for your confidence in me. I’ve devoured every Edible Madison issue

As I prepare to depart this role, I’m excited for the seeds of

cover-to-cover for years and looked up to this mighty team

possibility in store for Edible Madison as Emily Tucker joins

of women. When I was a wayward Midwestern transplant in

as the new managing editor. I know I’ll stay a fan of Edible

New York City, Edible Brooklyn made me feel rooted in a city

Madison because I have been a fan of Emily’s work in our local

swirling faster than I could digest. Now permanently back in

food system for quite a while. Emily is creator and host of Stuff

the Midwest, it is a full-circle dream to help shape a publication

Yer Face, a food-focused feature on WORT 89.9FM and also

I’ve so long admired.

a member of the REAP Food Group team. It’s clear from her past Edible Madison articles that she has passion not only for storytelling but for truly connecting with the people who make our food system great.

The soil here at Edible Madison is rich and well-nourished, tended by many hands over the years. Thank you for inviting me to plant my seed here—one I know will grow deep roots and send up many storied stems and branches, making new

I’m looking forward to my next adventure and the blossoming future of this publication that has given me so much. My only hope is that I—like the late-season milkweed pods cracking open ready to catch the wind—have sent out seeds of inspiration and wonder with every issue I helped bring to bloom.

connections along the way. And to our readers and contributors, I invite you to add to our soil. Bring us your ideas, your stories and your questions. Share these articles and recipes with your friends and neighbors, spreading small seeds of inspiration and knowledge farther than we know. This winter and into the new year: Be the sunshine.

Cheers,

Help us nurture those seeds so we can begin the cycle again. Warmly,

Marissa DeGroot

Emily Tucker

WIN TER

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Subscribe at ediblemadison.com to have every issue of Edible Madison

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delivered right to your door. Fill your year with seasonal recipes and stories

GUID E TO GIVIN

that dive deeper into our local food system.

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EDIBLEMADISON.COM 3

CONTRIBUTORS ANDREA BEHLING Andrea is a freelance writer, editor and designer based in Madison. She worked at Madison Magazine for 11 years, serving as editor-in-chief for six and a half of those years. Print journalism will always have her heart.

MARISSA DEGROOT Marissa feels fortunate to be a part of our local food system as the managing editor of Edible Madison as well as working at Vitruvian Farms, her husband Tommy's organic vegetable and mushroom farm. She loves raising their daughter, Ollie, and their team of fur babies on the farm in McFarland.

SUNNY FRANTZ Sunny is an editorial and commercial photographer with a studio on the west side of Madison where she lives with her husband, their two kids and a tiny dog. She specializes in food and product photography and loves the opportunity it gives her to connect with the many wonderful businesses and entrepreneurs in Madison.

TRACY HARRIS Tracy is a graphic designer and photographer from Madison. A polymath at heart, she dabbles in various arenas of makery including cooking and baking, sewing and knitting, painting and collage, and has a soft spot in her heart for film photography. When she’s not busy making things, she enjoys travel, good food and drinks, gardening and live music.

LAURA POE MATHES Laura is a registered dietitian focused on using real foods and herbs to help heal the gut. She is the creator of the Rest, Digest and Heal online course and community, and teaches traditional cooking and fermentation classes around the region. Laura lives in the Driftless Area with her husband and kiddos where they homestead and play in the river as much as possible. Originally from Missouri, she now understands why cheese curds are a thing.

MARK PHELAN Mark is a macro photographer who enjoys exploring the often overlooked intricate details of the natural world. When he's not taking pictures you can find him basking in the sunshine on the beautiful island Samos with his even more beautiful and lovely special lady friend. He is a sanctioned bowler and his favorite vegetable is celery.

JESSE RAUB Jesse is a writer for Serious Eats, a former coffee professional and an amateur bread baker. He lives in Madison and spends his free time attempting fussy dough-based recipes along with walking his dog.

LAUREN RUDERSDORF Lauren is a grant writer, recipe developer and freelance marketing consultant who advocates for local producers and cooking with the seasons. Her love of good food began in Madison at the Dane County Farmers' Market and deepened on the organic CSA vegetable farm she ran with her husband for nearly a decade. Now, life looks different with a big garden and three sweet kiddos to care for instead of the farm, but it's no less delicious.

TINK SIVYER Tink is a DJ, community facilitator, yoga instructor and freelance saleswoman who recently made her move to Madison. She is appreciating getting to know and support the local food systems through part-time work and educational opportunities. In her free time she enjoys puzzles, being outside, live music, dancing and collaging.

ELLEN STEELMAN Ellen is an apprentice farmer who is enamoured with plants and all the small critters that visit said plants. When she isn’t growing things, she loves watching scary movies, reading scary books and spending time with her family.

MANAGING EDITORS Marissa DeGroot Emily Tucker PUBLISHER Christy McKenzie BUSINESS DIRECTOR Christy McKenzie SALES DIRECTOR Lauren Rudersdorf BUSINESS DEVELOPMENT & EVENTS Tink Sivyer LAYOUT & PRODUCTION Nicole Welch COPY EDITOR Andrea Debbink CULINARY ADVISOR Christy McKenzie SOCIAL & DIGITAL PRODUCER Lauren Rudersdorf ADVERTISING & SPONSORSHIPS Lauren Rudersdorf laurenr@ediblemadison.com CONTACT US Edible Madison 4313 Somerset Lane Madison, WI 53711 hello@ediblemadison.com SUBSCRIPTIONS Subscriptions are available beginning at $35 annually. Learn more at ediblemadison.com/subscribe. We want to hear your comments and ideas. To write to the editor, use the mailing address above or email hello@ediblemadison.com. Edible Madison is published quarterly by Forager Publishing, LLC. All rights reserved. No part of this publication may be used without written permission by the publisher. ©2026

EMILY TUCKER

Emily is grateful to be joining the Edible Madison team as the incoming managing editor. She is also a food feature producer on WORT 89.9FM and the administrative director at REAP Food Group. Originally from the Driftless Area, she lives on Madison’s Northside with her husband and son. She loves cooking, baking, eating, writing and reading about food, and is endlessly curious about the ways food connects us all.

NICOLE WELCH Nicole is a graphic designer, photographer and artist from Madison. Her favorite things include backpacking with her husband, binging NYT Cooking videos and being a home chef, reading plenty of books and playing Dungeons and Dragons with her stepsons. She aspires to someday photograph and design a cookbook.

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Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you. VISIT US ONLINE AT EDIBLEMADISON.COM

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By Emily Tucker Recipe by Lauren Rudersdorf

WHEN POPCORN POPS OFF Winter is popcorn season. When we think of corn, our brains often drift to summery evenings spent

invention. While corn itself was domesticated by

slathering butter on plump ears of sweet corn and

Indigenous peoples in what is now Mexico over

devouring them with our elbows on the table. But

9,000 years ago, in 2012 archeologists in Peru

summer has passed and so has fall. Popcorn has

uncovered evidence of the oldest known popcorn:

been grown, harvested, dried and stored all before

6,700-year-old corncobs lined with puffed ker-

you cozy up on the couch with your winter movie

nels. Dried corn, stuck in the fire, pops. Genius.

night snack.

Closer to home, Rural Route 1 Popcorn has been

Even though we’re surrounded by corn fields,

shelling out popcorn since 1983. Brand and retail

many folks are surprised to learn that popping corn

manager, Melissa Trecek, says that when Biddick,

isn’t the same type of corn as that on their summer

Inc. (formerly Trelay Farms, Inc.) of Livingston,

table. According to a UW–Madison field crops

faced a decreased need for their primary product,

manual, popcorn (zea mays everta) is a unique,

seed corn, they seized the opportunity to diversify.

ancient variety of flint corn. From seed to fluffy,

“They thought, ‘We grow seed corn and corn for

crunchy delight, popcorn is a small phenomenon

cattle, so let’s try to grow popcorn.’”

of science and nature. As podcast host Frank DeMaio explains on Become

Starting by selling tubs of popcorn seeds, owners Peggy and Brad Biddick quickly got creative in

a Popcorn Genius, the hull of a popcorn seed is

their basement and developed flavors like K’Nu-

both hard and impervious to moisture—built to

ckle—a white fudge-covered and almond-studded

lock in whatever water is left from when it was

ready-to-eat popcorn that’s one of nearly 20

growing. The ideal moisture for popping? About 14

flavors available to take home—either packed in a

percent. When heated, that trapped water turns to

tin or scooped fresh into a bag.

steam and gelatinizes the inner starch of the kernel. The pressure builds within the kernel to 135 PSI (pounds per square inch). For anyone who rides bikes, that’s more PSI than even the firmest road bike tires! Finally at about 356 degrees Fahrenheit, the molten starch erupts, essentially turning the seed inside out and bursting forth as a puffy piece of popcorn.

Of course, the ingenuity of popcorn isn’t a modern

• WINTER 2026

Whether you’re popping your popcorn on the stove, microwaving it for convenience, or crunching on cheesy or velvety chocolate-covered popcorn from the Driftless, you’re one in a long line of people throughout history enjoying the magic of popcorn. This winter, as you settle in for movie night, remember: it all started as a single seed.

Maple Cinnamon Kettle Corn

DIRECTIONS

Although the red pepper flakes are

2. Add a couple kernels of popcorn into the oil and as soon as they begin to pop, pour in the rest, cover, and cook, shaking the pot continuously to prevent the kernels from burning.

listed as optional, it’s the ingredient that really takes this recipe over the edge. Use a local dried pepper (check out Savory Accents for some great options) or local pepper-based spice blend (The Deliciouser’s Jump Around is seriously tasty and has such a gentle heat that you can amp it up to a full teaspoon) to ensure maximum flavor. Makes 5 cups Prep time: 5 minutes Cook time: 10 minutes INGREDIENTS

1. In a large stockpot with a tight-fitting lid, heat the oil over medium heat until shimmering.

3. Continue cooking until the popping begins to slow, about 2 minutes, and then pour in the maple syrup. Crack the lid to release steam and continue cooking and shaking until the popping stops completely, about 30 seconds. Immediately remove the pot from the heat. 4. Add the butter, salt, cinnamon and red pepper flakes. Cover again and shake the pot vigorously to thoroughly combine all the seasoning. Serve immediately.

2 tablespoons coconut or vegetable oil ⅓ cup popcorn kernels 2 tablespoons maple syrup 2 tablespoons butter, melted 1 teaspoon fine sea salt ½ teaspoon cinnamon

Photo by Sunny Frantz

½ teaspoon red pepper flakes or red pepper spice blend, optional

EDIBLEMADISON.COM 7

N O U R I S H LAURA POE MATHES

Small But Mighty: Seed & Nut Nutrition Nuts and seeds are often staples in plant-based diets, but they can fit wonderfully into omnivores’ diets as well. Who doesn’t love a good trail mix or cashew brittle? A seed is a plant’s way to create its offspring and keep the species going. The seed is like an egg, but for plants— the botanical terms even reflect this: A seed is considered a fertilized ovule, which contains an embryo with the genetic information to create a new plant. It is where the plant stores nutrients, and it is covered with a protective layer to help with storage until it is ready to germinate. Many seeds from plants are not actually eaten (such as those in fruits like apples or oranges), but many seeds are edible and have vast culinary uses. What is the difference between a nut and a seed, anyway? Nuts are actually a category of seed that come covered with a hard shell and grow on trees. To complicate matters, some

• WINTER 2026

nuts are also technically fruits (in the botanical sense). A nut’s shell is very protective and does not open on its own to release the seed stored inside—opening nuts often requires a nutcracker. So, all nuts are seeds, but not all seeds are nuts. They can be used interchangeably in almost every scenario, including in culinary uses, and are nutritionally the same as well. Peanuts will throw us all the way off, as they grow underground and are actually legumes—so, they are seeds (as are all grains, beans and legumes), but they are not a true nut. Many foods we think of as nuts are actually seeds, such as almonds or cashews, but this distinction is not important for culinary or nutritional purposes. Whatever their specific source, these foods are little nuggets of nutrition. They provide fiber, magnesium, zinc, manganese, thiamin (vitamin B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folate (B9), phosphorus, potassium,

selenium, copper, chromium and molybdenum. They are also one of the best sources of vitamin E, which serves as an important antioxidant. Some iron and calcium are found in seeds as well, though this is in the less bioavailable form than animal foods providing these minerals. While nuts and seeds do provide some protein, it is not in high enough quantities to be relied on as a primary protein source (providing 2–7 grams of protein per ounce depending on the seed, which is around ¼ of cup seeds or 2 tablespoons of nut butter; most people would need over a pound of nuts per day to meet their protein needs, which would more than meet most peoples’ calorie needs alone). Nuts and seeds are a rich source of fats, providing omega 6 and omega 3 essential fatty acids (also known as polyunsaturated fats or PUFAs). Since nuts and seeds are so nutrient dense, we don’t really need large amounts of them in the diet to reap

their nutritional benefits. I tend to think of them as a condiment, adding an extra pop of nutrition to snacks and other dishes, but not as a main source of protein or most other nutrients. I typically recommend limiting nuts and seeds to 1–2 servings per day. While they are packed with vitamins and minerals and should certainly be included in the diet because of this, they also come with some reasons to keep intake moderate: their content of PUFAs and anti-nutrients. PUFAs, while they are essential to receive from the diet and are needed for many functions in the body, can contribute to increased inflammation when consumed in large amounts, especially if there is a low intake of omega 3 fats from foods like fish. It can be a case of too much of a good thing, and it can be easy to get too many PUFAs in the diet, especially if there is a higher intake of processed foods. I usually recommend limiting intake of oils made from nuts and seeds, because these will be especially concentrated sources of omega 6 fatty acids, and focus on getting them in their whole form instead.

While nuts and seeds are grown and used all over the world (and have been for thousands of years), the primary seeds available to us locally—most of which are native—include hazelnuts, hickory nuts, butternuts, bitternuts, pine nuts, acorns, sunflower seeds and black walnuts. Many of these can be foraged, usually in the fall, and processed for edibility (black walnuts and acorns require the most work in this area). Use reliable guides for tree identification before harvesting and follow any local regulations for harvesting on public land, always keeping sustainability in mind. Resources like Samuel Thayer have great guides on plant identification and processing these foods as well. If you are out of nut-gathering season or want to skip the foraging step, look for vendors at co-ops, farmers markets and other purveyors of local foods for sourcing. There are endless culinary uses for nuts and seeds, both sweet and savory: used as crunchy toppings for salads; mixed into stir fries, curries, or pilafs; added to granola, trail mix or desserts; or blended into homemade nut butters and nut “milks.”

Anti-nutrients are the other area of caution around seed foods. Plants have a defense mechanism built in to protect them from predators and help store nutrients until the time of germination. Some of these compounds in nuts and seeds include phytates and lectins, which bind minerals and make absorption of nutrients like zinc and magnesium difficult from these foods. Some also find these compounds irritating to the gut or contribute to symptoms of issues like autoimmune illnesses. Luckily, this problem is easily solved by preparing seed foods with this in mind. Soaking, souring or sprouting them neutralizes these anti-nutrient compounds and leaves the nuts and seeds more easily digested and the nutrients more bioavailable.

No matter how you use them, these crunchy gems of nutrition are a great addition to the diet and have myriad ways to add their goodness to dishes. We are so lucky in our region of southwest Wisconsin to not only have a plethora of vegetables, fruits, meat and (of course) dairy as options for locally focused eating, but grains, nuts and seeds as well. I’ll take a Wisconsin hazelnut over a California almond any day!

Seed Cycling There is also a non-culinary use for seeds called seed cycling. This is the practice of consuming various seeds, rotated in and out of the diet in alignment with the female menstrual cycle. In seed cycling, 1-2 tablespoons of flax and pumpkin seeds are consumed in the first half of the cycle, while sunflower and sesame seeds are eaten in the latter half. Exact origins of seed cycling are not clear, but it likely has roots in Traditional Chinese Medicine and Ayurveda, both ancient healing practices that, rightly so, view food as medicine. The goal of this practice is to help with women’s hormone balance and potentially ameliorate symptoms of PCOS/PMOS, endometriosis, premenstrual syndrome, infertility, and other issues caused (in part) by imbalances in female reproductive hormones. There have been small studies on seed cycling with some benefit shown to women experiencing symptoms of PCOS/PMOS, but evidence on this practice is limited and seed cycling should not be used as a stand-alone intervention for hormonal issues. It is most likely that the consumption of these seeds can have benefits to hormones because of their content of fiber, minerals and omega 3 fatty acids; however, these nutrients can be found in a wide variety of foods and would not likely need to only come from seeds. If you are interested in trying seed cycling, consider speaking to a dietitian, physician and/or other women’s health specialist such as a midwife to include it in your treatment plan.

EDIBLEMADISON.COM 9

Black Walnut Muhammara

Seedy Sourdough Crackers

Serves 8–12 Prep time: 15–20 minutes

Serves 8-12 Prep time: 45-60 minutes plus 4-6 hours for fermentation

Muhammara is a rich and flavorful Syrian dip that is typically made with English walnuts or other nuts, but this is getting a local twist with black walnuts, native to our region and many other areas in the US. Serve it with warm pita, crudite vegetables or seedy sourdough crackers to stun at a potluck or serve as part of a mezze platter, adding color, nutrition and deliciousness to your spread.

Making your own crackers is an easy way to use extra sourdough starter, and they are so delicious you won’t want to go back to store-bought. The addition of local seeds adds crunch and a nutty flavor that’s hard to beat. Pair these with a tasty dip (like the Black Walnut Muhammara) or stack with cheese for a hearty snack. INGREDIENTS

INGREDIENTS

1 cup shelled black walnuts, chopped 1 12-ounce jar roasted red peppers, mostly drained and roughly chopped (This time of year I use jarred, but you can make your own in-season.) ½ cup breadcrumbs, homemade or store-bought 2 tablespoons lemon juice 2 tablespoons pomegranate molasses (This is a traditional ingredient in this dish and can be found at specialty stores or online. You can use honey or sorghum molasses instead for a local twist.) 4 cloves garlic, minced ½ tablespoon cumin powder 2 teaspoons Aleppo pepper or paprika powder 1 teaspoon salt, or to taste ⅛ teaspoon black pepper ½ cup olive oil

DIRECTIONS

1. In a mixing bowl, combine the flour, sourdough starter, sunflower seeds, pumpkin seeds, olive oil, water and salt. Stir together by hand until well combined. 2. Bring the cracker dough together to form a ball and place it in a container with a tight-fitting lid. 3. Let dough sit at room temperature to ferment for 4–6 hours.

Optional garnishes for serving: extra chopped nuts, a drizzle of olive oil, crumbled feta and/or chopped fresh parsley

4. When ready to bake, preheat the oven to 350 degrees F.

DIRECTIONS

5. Place a 9 x 13-inch piece of parchment paper onto a cutting board and lightly dust with flour.

1. In a skillet over medium heat, toast the walnuts for 5–8 minutes, until just fragrant and lightly browned; be careful not to burn them or it will impart a bitter flavor. Set aside to cool.

6. Divide the dough in half, and roll out one half of the dough onto the floured parchment into a large rectangle. The dough should be quite thin, about 1/16-inch thick.

2. Combine the toasted nuts, roasted peppers, breadcrumbs, lemon juice, molasses, garlic, cumin, aleppo or paprika, salt and pepper in a food processor. Pulse several times to break up large pieces.

7. Using a pizza cutter or sharp knife, cut the rolled out dough into cracker-sized squares, leaving in place.

3. With the food processor running, gradually drizzle in the olive oil, pureeing the mixture until mostly smooth.

9. If not using salted pumpkin and sunflower seeds, sprinkle a pinch of salt over the top of the cracker dough before baking.

4. Season to taste and serve with garnishes if desired or refrigerate until ready to serve.

1 cup all-purpose or whole wheat flour ½ cup plus 2 tablespoons active sourdough starter (can be discard) ¼ cup hulled sunflower seeds, roasted and salted if desired ¼ cup hulled pumpkin seeds (pepitas), roasted and salted if desired 3 tablespoons olive oil 1 tablespoon water ½ teaspoon salt

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8. Repeat steps 5–7 with the other half of the dough. Transfer the parchment paper with dough onto baking sheets.

10. Place the baking sheets in the oven and bake for 40–45 minutes until the crackers are golden brown and crisp. Remove from the oven and let cool before serving.

EDIBLEMADISON.COM 11

Photo by Sunny Frantz

SP O NSOR E D CO NT E NT

Rooted in Something Good When we care for our soil, what grows from it can reach far beyond the garden. Below our feet, an entire living community is at work. Microorganisms like bacteria, fungi and others help break down organic matter, cycle nutrients and support the soil plants depend on. This is part of what distinguishes living soil from dirt. Dirt is soil that has been displaced or stripped of biological activity. Healthy living soil, however, helps roots access water, air and nutrients, giving plants the foundation they need to grow. With time and care, those roots can support juicy tomatoes, crisp greens and colorful vegetables that make their way from the garden to our tables. That is why soil health matters: the way we care for the ground beneath us helps shape the food that nourishes ourselves, our families, friends and neighbors. That connection between healthy soil, food and community can be seen right here in Dane County at Madison Area Food Pantry Gardens. Volunteers turn seeds, soil and hours of care into fresh produce for local food pantries and community donations. At Purple Cow Organics, healthy soil is at the heart of what we do because we believe its impact reaches much further than the garden bed. Supporting MAFPG is one way we help put that belief into practice by helping healthy soil become healthy food that can be shared with our community. Because no matter how big or small, a garden can grow more than vegetables. It can grow nourishment, connection and care.

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• WINTER 2026

SP ON SOR ED CON TEN T

FROM TABLE TO TOAS T Everything You Need to Host the Holidays Friends are invited, everyone finally RSVP’d and it’s time to pull it all together. Maybe you’re hosting last minute or just looking for a little help making it happen. Janesville has what you need to make entertaining feel easy—and still feel special. Because pulling it all together shouldn’t mean pulling your hair out. Start with the setting. A beautiful holiday table doesn’t have to be complicated: add greenery, a few candles and a fun centerpiece. Floral Expressions has fresh flowers, custom silk arrangements, decorative accessories and gifts. Whether your style is merry and bright or calm and cozy, browse Creative Corner for a festive look. And at Scarlett’s Charm, find details down to the wine rings, so nothing is overlooked. Now drinks—and, of course, something to nibble on. Lark Market makes it easy to build a beautiful charcuterie board with gourmet cheese, prepared foods and a selection of local favorites—and to stock the bar with wine and spirits. Add a seasonal twist and serve a batch cocktail so you’re not bartender all night. For even more organic and specialty food options, stop by Basics Cooperative. We’ll leave the main course to you, but there’s no reason it can’t get a little local help, too. Shop the Janesville Winter Farmers Market for eggs, honey, pickles, preserves and other local finds. Or take your recipe up a notch with gourmet olive oils and vinegars from Bodacious Olive. And what’s a holiday gathering without something sweet? If you don’t have time to make five dozen cookies, pick up fudge, chocolate and popcorn from The Sugar Exchange, or make dessert the star with award-winning cheesecake and macarons from 808 Cheesecake.

Photos courtesy of Janesville Area Convention & Visitors Bureau

When it’s time to exchange gifts, Janesville has you covered there, too. Browse a variety of plants and ornaments at K&W Greenery, or find something one-of-a-kind at Carousel Consignments. Reverie Dry Goods offers stylish gifts, while Mood is perfect for stationery and thoughtful little extras. And if your group loves a little friendly competition, pick up a new game at Dark Castle Games and make it part of the evening. The best holiday celebrations aren’t about doing everything yourself. They’re about gathering the people you love and giving yourself permission to enjoy it too. From table to toast, Janesville has everything you need to make the season special.

Janesville Area Convention & Visitors Bureau janesvillecvb.com | (800) 487-2757 | visit@janesvillecvb.com

S P O NSO RED CO NTENT

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#2 Flowering Tea

Add an extra level of beauty and theater with a gift of one of Telsaan Tea's five flowering green teas with chrysanthemum, lilies, jasmine and osmanthus. Brew an entire pot of tea and watch as the tea ball blooms, releasing flowers and soothing aromas—a stunning holiday gift for a cozy winter’s night, found online or at Telsaan Tea’s Mount Horeb store.

Telsaan Tea | telsaan.com | $

#3 Apple Cherry Cider

A gift both refreshing and full of flavor is sure to be a holiday standout! Island Orchard’s Apple Cherry Cider, made with apples from their Washington Island orchard and Montmorency cherries grown right next door, is bubbly with a lower ABV and is gluten-free, making it perfect for sharing at your next winter celebration. Find it at their Door County taproom, online or in shops around Madison.

Island Orchard Cider | islandorchardcider.com | $

#4 Small-Batch Skincare and Haircare Products

This holiday season, give a mindful, healthy gift made locally and with lots of love. Qēt Botanicals small-batch products are safe, clean and effective for all skin conditions from sensitive, active and oily, mature and everything in between. Find them online with free shipping options, or visit their beautiful Skin Studio on the Rock River in Fort Atkinson.

Qēt Botanicals | QetBotanicals.com | $$$

#5 Rock the House Blend & Twisted Espresso

JBC Coffee Roasters has a coffee for everyone on your list, whether they love an everyday, easy-drinking coffee like the Rock the House Blend or an espresso blend that marries notes of chocolate and bright fruit. Any coffee from this award-winning, sustainability-focused roaster is sure to please your favorite java lover this season. Shop online with shipping available.

JBC Coffee Roasters | jbccoffeeroasters.com | $$

#6 Shower Steamers Variety Pack

These stunning stocking stuffers turn the shower into a soothing personal steam room, perfect for the coming winter months. This collection of menthol fizzies is available online and includes two of each eucalyptus mint, citrus and lavender shower steamers, along with a shower steamer bag to ease congestion and melt away body aches and pains.

Suds & Harvest | sudsandharvest.com | $$ SP ON SOR ED CON TEN T

EDIBLEMADISON.COM 15

#7 Coffee Gift Subscription

There is no better gift for the coffee connoisseur in your life than Wonderstate’s Blend Shuffle Gift Subscription where they will be treated to a rotating cast of their best-selling coffees in one, three, or six-month increments. Help keep someone’s morning routine fresh and flavorful with this uniquely thoughtful gift that includes free shipping.

Wonderstate Coffee | wonderstate.com | $$$

#8 Wisco Cream

Mooooove over Irish cream for a holiday gift that is truly unique and truly Wisconsin. Made with local dairy and fair trade vanilla, Wisco Cream is a great substitute for any cream liquor or delicious just on its own. Find it at Brix Cider in Mount Horeb or at over 200 locations around the state, including Total Wine and Festival Foods.

Brix Cider | brixcider.com | $$

#9 Meal Kit Delivery Service

Wow your friends and family this winter with a thoughtful gift of farm-fresh food delivered straight to their door. Isthmus Eats’ meal kits and prepared meals include vegetarian, meat, and allergy-conscious dishes with new selections available every week. Purchase a gift certificate or sign up online and give the gift of eating local and well this holiday season.

Isthmus Eats | IsthmusEats.com | $$$

#10 Delicious, Farm-Made Products

With over 50 housemade goodies crafted by the folks at this family-owned apple orchard, it would be tough not to find something for everyone on your list! From AVEnue Orchard’s award-winning jams to freeze-dried products like candies, fruits and desserts, there is no end to the creative creations to be found at their Eau Claire store or online.

AVEnue Orchard | aveappleorchard.com | $

#11 Holiday Cheese Gift Baskets

White Jasmine’s holiday gift baskets are great for the gracious host in your life eager to share a collection of Wisconsin cheeses packed with flavors from across the globe. Add in flavorful spices and a locally published cookbook with traditional Pakistani recipes and these gift baskets, available online, are sure to be a holiday favorite.

White Jasmine | whitejasmine.com | $$$

#12 One-of-a-Kind Curated, Vintage Home Goods

Find the exact right gift for everyone on your list as you explore the collections of vintage home goods and more at Dune Gift and Home in Stoughton or their online shop. Discover one-ofa-kind treasures, from vintage bar and glassware to exquisite china plates and handmade vases at this delightful Midwest gift shop.

Dune Gift and Home | dunegiftandhome.com | $$

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#13 Holiday Collection of Giftables

Stocked with local and indie brands that are both beautiful and functional, Good Day Shop on Madison’s Monroe Street is not to be missed— especially for individual and bulk gifts during the holiday season. Their exquisitely curated holiday collection will be sure to spark joy with coveted, make-you-go-hmm items for gathering, hosting, creating and delighting. You can also shop their store online and ship items nationally.

Good Day Shop | gooddayshop.net | $-$$$

#14 Saunaday Holiday Collection

Gift someone special more time to warm up, slow down and be together. This holiday season, Wisconsin’s first modern bathhouse is offering a collection of beautifully boxed, ready-to-gift experiences—from a Hinoki Hot Soak and Private Suite ritual to gift cards. Find Saunaday in the heart of downtown Madison, with the holiday collection and gift cards available online.

Saunaday | Sauna.day | $$$$

#15 “12 Days of Cheesemas” Advent Calendar

A countdown to the holidays doesn’t get any more festive or Wisconsin than this deliciously cheesy advent calendar. Delight the cheese lover in your life with a collection of 12 full-sized blocks of real Wisconsin cheese all housed in this adorably unique advent calendar available to ship from the Cheese Brothers in Almena.

Cheese Brothers | cheesebros.com | $$$$

#16 Meal Kits

Give the gift of easy, delicious meals this holiday season. Pasture and Plenty’s meal kit subscriptions include three chef-prepared meals each week—one cook kit, one farm-to-freezer, and one heat-and-eat meal—delivered to your door or available for pickup in Madison. Local, seasonal products shine in their rotating menu. Subscribe online or grab a gift card for the perfect stocking stuffer.

Pasture and Plenty | pastureandplenty.com | $$$$

#17 The Wisconsin Collection

Unlock your inner cheesehead with The Deliciouser’s gift set of some of their favorite Wisco-inspired spice blends, including Jump Around, Supper Club, Tastes Like Victory, Deer Camp and Happy Camper. Beautifully wrapped with recipe cards for each spice blend, find this gift set online or at their Madison store to spice up the holiday season.

The Deliciouser | thedeliciouser.com | $$$

#18 A One-of-a-Kind Destination for Thoughtful Gifts

Sip a house-made hot chocolate or spiced latte while perusing the unique gifts you'll find only at Hedge Meadow in Spring Green. Everything they carry is inspired by the seasons and beauty of the natural world. Their selection of books, local art, homeware, and herbal products is well worth the trip. Magic awaits!

Hedge Meadow Herbs | hedgemeadowherbs.com | $$

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EDIBLEMADISON.COM 17

Photo by Tracy Harris

SP O N SO R EED D CO CON NT TEENT NT

A gathering of local goods and luxuries There’s something special about gathering around a table. A shared meal invites conversation, connection, celebration and a sense of belonging. At Event Essentials, they believe the details surrounding that meal matter, too. From thoughtfully chosen tables, chairs, linens and dinnerware to the practical pieces that help chefs, caterers, restaurants and hosts bring a meal together seamlessly, their rentals can create an environment where people feel welcomed and cared for. Family owned and Madison-rooted since 1954, they’re proud to support gatherings of all kinds, serving hospitality professionals and private hosts alike, creating spaces that feel intentional, comfortable and ready for connection—because when people gather well, there’s always more to share. 6551 Ronald Reagan Avenue, Madison | eventessentials.com

1. A Menu as Unique as You Bespoke catering showcasing seasonal ingredients and individual flavors. Twisted Radish twistedradish.com

2. In-House Seasonal Shrub Fruits, herbs and spices infused in house cocktails and prebiotic shrubs. Alfred Mixology alfredmixology.com

3. Norwegian Apple Jelly A local apple jelly spiced with cardamom. AVEnue Orchard aveappleorchard.com

The Winter Table H O STE D BY E V E NT E S S E NTIA L S

4. Organic Cranberry Hazelnut Crisps Organic bread chips packed with fruits and nuts. Potter’s Crackers potterscrackers.com

5. Beef Summer Sausage Flavorful and classic; summer sausage produced locally on UW–Madison's campus. Bucky's Varsity Meats varsitymeats.cals.wisc.edu

6. Unsweetened Dried Cranberries Nothing but cranberries! Dried, shelf-stable, tart and good for you! Honestly Cranberry honestlycranberry.com

7. Floral Centerpieces Flowers uniquely arranged to match your style for events and special occasions. Monet’s Garden Floral monetsgardenfloral.com

8. Organic Seed Packets Unique vegetable and flower varieties tailored for productive Midwest gardens. Driftless Seed Supply driftlessseeds.com

9. Wisconsin Supper Club Collection © Delightful fusion of before-dinner cocktails and after-dinner ice cream drinks. Driftless Chocolates driftlesschocolates.com

10. Unpasteurized Inga | Recipes and Reflections on Food, Farming, and Finding Your Way Back A heartfelt journey through food, farming, family and renewal. Little Creek Press littlecreekpress.com

11. Curated Grazing Displays Bringing elevated presentation, unique flavors and effortless style to every occasion. Pollen & Platter pollenandplatter.com

By Andrea Behling

Growing Wildly in Princeton The creatives behind Horseradish Kitchen + Market, Parlor Hotel and The Sunday Sessions are fostering community through plates of food, welcoming spaces and live music—with future plans to offer more of all three.

Those who have watched Horseradish Kitchen + Market grow since 2015 might recognize the striped yellow awning hanging in the corner of the eatery’s screened-in patio overlooking the Fox River. It’s the same awning that shaded walk-up guests when Horseradish was a stationary food truck just across the street from its current location (505 W. Water St.) in Princeton. Matt Trotter is a collector of visual reminders like this one that tell a story. The yellow awning tells the story of what happens when you plant a seed and let it grow. He started out in 2012 with a retail shop called Teak & Soxy at 444 W. Water St. Then in 2015, Trotter parked a white 1984 Check Econoline school bus in the adjacent lot and started a food truck with little

Photo by Tracy Harris

food-service knowledge.

• WINTER 2026

“All these people before me when I was coming of age, they sort of gave me the freedom to think of this as a place where you can be creative,”

Photos by Andrea Behling

- Matt Trotter

EDIBLEMADISON.COM 21

“It does seem risky when you talk about it now, but I didn’t have a lot to lose at that point,” Trotter says. And he started small—the truck only cost around $3,000, he notes. Then, there was an even bigger risk. Alex and Sarah Pearsall, Horseradish regulars who were impressed with Trotter’s food, bought the historic building across the street and asked Trotter to partner with them to reopen Horseradish with a permanent address. “[Trotter] is this amazing visionary, and he’s got a design sense that I think is unparalleled,” Alex Pearsall says. They opened the doors (and an Airbnb upstairs) in 2018. The growth has continued since then. A weekly live music event called The Sunday Sessions launched in 2019. Teak & Soxy reopened inside Horseradish in 2021. The next year, a sister operation started welcoming overnight guests down the street at the seven-room Parlor Hotel (544 W. Water St.). And there’s a lot more on the way. “They’re all these interconnected hospitality businesses,” says Greg Wright, who entered the picture in 2022. A relationship with Trotter meant a relationship with his enterprises, too. Wright now manages Parlor Hotel and does HR work for both operations.

For Trotter, his hometown holds a lot of meaning and family history. He’s the fourth generation of his family to operate a business in Princeton. His great-grandparents made and sold hand knit slipper

“My favorite joke is that I thought I was on a dating

socks in Princeton; they’re credited with populariz-

app, but I must have actually been on Indeed,”

ing the footwear called Muk Luks. Growing up there

Wright says.

in the early 2000s, Trotter says he watched a com-

Today, Wright helping run Horseradish feels exactly, well, right. “I like the big picture, he likes the micro details of placemaking,” says Wright, who grew up in Stevens Point. “A lot of what we connected on right away was a similar love of these small communities and a desire to see them have new life breathed into them.”

“A lot of what we connected on right away was a similar love of these small communities and a desire to see them have new life breathed into them.” - Greg Wright

munity of artists, designers and retailers spark a resurgence after an economic slowdown in Princeton. “All these people before me when I was coming of age, they sort of gave me the freedom to think of this as a place where you can be creative,” Trotter says. “I wouldn’t be back here if there hadn’t been people who had done that in my youth and I watched it happen, and a lot of them were queer people. It was so cutting-edge what those people first did.” He notes that Princeton hasn’t lost that creative standard—the local entrepreneurs around him today are still just as special. Trotter has joined the business community and infused his distinct sense of style into his work. Horseradish brims with character, color, plants, art, music, playful fonts, intentionally built spaces and vibrant plates of food. “He can bring something unexpected to the community in a way that still feels very approachable and familiar to people,” Wright says. The businesses have grown both organically and strategically to serve Princeton’s 1,267 residents, plus visitors who now see the town as a destination. “We’re thinking about: What makes a small commu-

Bottom left photo by Tracy Harris

nity thrive in an era when a lot of small towns are

Top right photo, bottom left (opposite) and photo of sketch by Andrea Behling

charm, care and beauty of these communities?” says

Top two photos by Andrew Standaert

Wright, who also runs his own consulting business

Photo of Matt Trotter by Andrew Standaert

called Spark Towns, which works with communities

struggling economically? How do you bring back the

on public art and entrepreneurship. 22

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Don’t Call Him Chef Matt Trotter doesn’t want to be introduced as “the chef,” even though that’s one of the big roles he plays at Horseradish Kitchen + Market. “I think food to him is almost like a vehicle to help people enjoy a vibe more than it is like a passion of his to be a chef,” says his partner, Greg Wright. Trotter hasn’t changed a lot about the food he’s been serving to Princeton diners since 2015 when Horseradish was still a food truck. His sandwiches and salads stood out by being different—it’s what drew in the person who would become his business partner, Alex Pearsall. Pearsall remembers the first time he saw the Horseradish menu. “I thought, ‘This has to be a joke. Nobody is eating roasted beet sandwiches in Princeton, Wisconsin,’” he says. “I mean, there was no deep-fried food on the menu. No burger, no brat, no cheese curds, and I was like, I gotta meet this guy and make sure this is real.” That beet sandwich is still on the menu today, topped with pistachio goat cheese, basil pesto, beets and mixed greens on ciabatta. Horseradish’s sandwiches and salads and even some of its drinks come covered in edible confetti and flowers that make them look artful. Trotter sources key ingredients from local producers: bread from Renards European Bakeshop, vegetables from Boerson’s Farm, microgreens from Sandy Fox Farm and tomatoes when they’re in season from Graveside Greenhouse. Trotter is proud of these local connections. But, still, probably best not to call him “chef.” “The phrase he taught me for him is ‘environmentalist,’ as in he really likes to create and build environments,” Wright says. “He wants people to love being in the environment they’re in. That environment usually includes plants, usually includes music, usually includes art and it usually includes food. Those are kind of the essential ingredients.” Those ingredients have kept many customers coming back over the last decade and have drawn visitors from all over. “People still come in today from that first year,” Trotter says. “We just did a rehearsal dinner for someone who came to my food truck when she was a young girl.”

Matt Trott

EDIBLEMADISON.COM 23

Trotter admits he didn’t start out trying to “make an impact”—for him it was about self-expression and doing things differently than they’d been done before. Alex Pearsall’s passion was in adaptive reuse of historic buildings. Wright notes that without Pearsall, none of this works. “His ability to bring to life physical spaces is such an essential piece of the puzzle,” Wright says. Pearsall is a real estate developer who lives in Chicago, but he has owned a farm just four miles north of Princeton for about 20 years and loves and frequents the area. Now the historic spaces they’ve revived are filled to the brim with diners, overnight guests, people listening to live music during The Sunday Sessions, shoppers and employees. Horseradish, Parlor Hotel and the Airbnb have become essential parts of an entrepreneurial ecosystem in Princeton—and they’re still growing. Upcoming expansions are a response to what they heard people wanted. Soon, storefronts to the left and right of Horseradish will become the future homes of two more sister concepts—a sit-down dinner restaurant called The Carpenter Club on one side and a yet-to-be-named coffee shop on the other. The coffee shop will expand Horseradish's coffee program, market and retail spaces. They also plan to add an amphitheater on the Fox River side of West Water Street so they can turn the once-a-week Sunday Sessions into a multiday summer music offering. They might even bring back the original food truck as a drink station and an homage to their roots. Two doors down from Parlor Hotel, they’ve purchased another historic building that might become a makerspace with a hostel upstairs. There will be a total of six Airbnbs on the upper floors of all of these spaces. “There’s a lot going on in Princeton, and it would be a shame to have that disappear,” says Pearsall. But Trotter, Pearsall and Wright won’t credit a beautiful storefront, a stellar food menu or a local concert as the singular reason for this new chapter in Princeton. It’s the people, they say. “Our core group of employees that have been with us forever— they’re really kind of amazing,”

bringing a vibrancy back to the area. In general, I think more people are coming downtown and experiencing what it has to offer. New and creative ideas are coming to town.” 24

• WINTER 2026

Photos by Tracy Harris

Pearsall says. “Several of them now live downtown, and that’s

SP O N SO R E D CO NT E NT

A Warm Welcome at Far Breton Bakery

GATHER , LEARN, AND CELEBRATE THE SEASON

holiday happenings As we tuck into winter, Far Breton Bakery has you covered with ways to learn, celebrate and share throughout the holiday season. NOV E M B E R 8, 1 5 , AND 29

EU ROPEAN COOKIE C LASSE S WITH PASTRY C HEF SUSIE FEE ST Take the stress out of holiday baking with a

By Emily Tucker

festive group activity that lets you gather with friends and leave with cookies ready for

Walking into Far Breton Bakery, the cozy Northside Madison cafe, is like receiving

the season. Sign up yourself, or purchase as a

a warm hug. First, there’s the smell of buttery sugar, spice and yeasted dough.

gift at farbretonbakery.com.

Then there’s the warm glow of vintage lamps illuminating the glistening caramelly kouign-amann, rich all-butter croissants, and sweet and savory galettes. Best of all, Marie Arzel Young and her kind team invite you to stay and chat awhile. Whether winter or summer, it’s a place to linger over a pastry or crepe and coffee from Equal Exchange, then leave with a house-baked baguette for dinner or toast for the next morning. Young is not only a veteran pastry chef, but also

NOV E M B E R 2 8

FOU R-YEAR ANNIV ER SARY C ELEBR ATION Stop by the bakery for live music, free samples

a storyteller and mentor—turning a quick stop for a treat into something far

of chocolat chaud (hot chocolate) and cider,

richer than the butter.

and connect with others in celebration of a

The flavor and texture of Far Breton’s pastries are well-earned. “It takes a couple days to make one croissant: mix the dough, let it rest, add butter, let it rest, cool it, roll it out, sometimes freeze it, bring to room temperature, roll it, bake it. You go from a fluid fermented dough to a tight dough that can hold its texture and lamination layers,” says Young. The process takes the kind of dedication and patience that reflect Young’s values of tradition, collaboration and quality. Her approach to pastry is rooted in her heritage and what she learned from her mentors. Working at the beloved Ovens of Brittany as well as L'Etoile, she honed not only her technique but the feel for the artistry behind it. “I stick with what I’ve been taught because that’s what works,” says Young. Now four years into her own brick-and-mortar bakery, Young looks for that same sensibility in the people she hires—the ability to translate an instinct for good food into skill.

space that centers community.

BÛ C HE DE NOËL ( YU LE LOG) + GÂTEAU R EINE DE SABA (QUEEN OF SHEBA) OR DER ING OP EN S Support local and wow your friends and family this season with traditional French pastries, sure to be a party favorite. Pickup is limited to dates selected by customers between December 18–24. Prepay online only. DEC E M B E R 5 , 1 2 , 1 9

time Madison pastry chef and culinary instructor Susie Feest can be found

HOLIDAY FAR MER S’ M ARKETS AT MONONA TER R AC E

elbows-deep in the flour, happy as can be. Head baker Zach Maier offers a taste

Winter doesn’t mean the end of farmers’

In the kitchen, the spirit of community is palpable throughout the team. Long-

of freshly made applesauce, cooked up with apples from the tree outside the cafe. It’s a small glimpse of the care behind what fills the pastry case.

market season. Visit the Dane County Farmers’ Market at Monona Terrace to stock up on goodies for your holiday tables.

Far Breton Bakery 1920 Fordem Avenue, Madison Cafe Winter Hours Wednesday through Sunday, 8 a.m. to 2 p.m. FA R B R ETO NBA KERY.COM

BY MARISSA DEGROOT

Cooking with Seeds Photos by Sunny Frantz

In the depths of Wisconsin winters, cooking with seeds can be a delicious way of adding nutrition, texture and flavor to your meals through local, seasonal ingredients. From deep onyx black beans to plump cranberry beans, we are lucky to have an abundance of locally grown legumes available which can serve as a hearty base for soups and stews. Sunflower and pumpkin seeds, while often saved for snacking, bake beautifully into breads and desserts. This season, we bring you three seed recipes perfect for a cozy evening by the fireplace.

• WINTER 2026

Oaxacan Spiced Chili When Halee Wepking combines ‘Cayenne’ red beans and black beans, grown at her Ridgeway farm, with the Oaxaca spice blend from Madison maker, The Deliciouser, the result is a rich and hearty pot of chili. The dark and smoky spice mix brings depth to this winter season favorite while beautifully creamy beans remind you why they should be a staple in everyone’s pantry.

Serves 8–12 Prep time: 2-6 hours (if pre-soaking beans) Cook time: 2-4 hours INGREDIENTS For Beans ½ pound dried ‘Eclipse’ black beans (or any variety of black bean) ½ pound dried small red ‘Cayenne’ beans (or red kidney bean) Water Salt For Chili 2 tablespoons of a neutral oil 2 pounds ground beef, preferably grass-fed and finished Salt and pepper 1 large yellow onion, coarsely chopped 4 garlic cloves, finely chopped or grated 2 tablespoons of The Deliciouser Oaxaca spice blend (or similar spice blend that includes chili peppers, onions, raw cocoa, oregano, tomato) 4 cups cooked ‘Eclipse’ black beans 28-ounce can of organic pureed tomatoes 4 cups cooked small red ‘Cayenne’ beans

APPLE CSA Delicious, unique, local and organic apples Join our mailing list for 2027 CSA season

DIRECTIONS For Beans 1. Check the dried beans for debris, and rinse thoroughly. Add the dried beans and enough water to cover them by about 2 inches. Bring the beans to a full boil, and boil for 10 to 15 minutes. Then reduce the heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until the beans are soft, about 1 to 3 hours. About halfway through the cooking time, when the beans are becoming tender, add 1–2 teaspoons of salt. Note: To shorten the cooking time, presoak the dried beans for 2–6 hours before boiling. For Chili 2. Heat the oil in a large pot or Dutch oven over medium-high heat. Break up the beef into small chunks and add it to the pot in a single layer. (Work in batches if necessary to avoid crowding the pot.) Season the beef with salt and pepper, then cook, flipping once, until browned on two sides, about 4 to 6 minutes. Transfer the beef to a bowl, leaving the fat in the pot.

3. Reduce the heat to medium, add the onion and season it with salt and pepper. Cook until the onion is softened, about 3 to 4 minutes. Add the garlic and Oaxaca spice blend, and stir until fragrant, about 1 to 2 minutes. 4. Add the beef, tomatoes and cooked beans (including their liquid). Cook uncovered, stirring occasionally, until the liquid is slightly thickened and the beef is tender, approximately 1 hour. Add salt to taste until the chili is rich and nicely spiced. Once it’s done, you can serve the chili with grated sharp cheddar, sour cream, hot sauce, sliced scallions, chopped white onion or cilantro.

Recipe by Halee Wepking of Meadowlark Farm and Mill

EDIBLEMADISON.COM 27

DIRECTIONS

Cassoulet For Elena Terry, time is the secret ingredient that transforms simple, dried beans into something truly grand in her take on the traditional French stew. Packed with protein, this economical dish ends up beautifully composed—perfect both for feeding the family or stunning dinner guests. Terry loves spending a cold day slowly crafting this cassoulet along with a crusty bread that is a must to accompany this cozy dish.

Serves 6–8 Prep time: 1-2 hours Cook time: 2.5 hours INGREDIENTS For Beans 1 smoked turkey leg 18 cups water 2 pounds dried white beans (such as great northern or cannelli) 1 teaspoon thyme 2 sprigs rosemary 3 garlic cloves 2 bay leaves 3 cups chicken stock (more if needed) For Cassoulet 1½ to 2 pounds sweet Italian sausage 2 tablespoons duck fat 2 large onions, sliced 5 large garlic cloves, minced 4 ounces tomato paste ½ teaspoon fresh thyme 2 bay leaves 2 cups dry white wine Salt and pepper, to taste 3 tablespoons melted butter 2 cups fresh breadcrumbs (Terry prefers French baguette) 1/2 cup fresh parsley, minced

Recipe by Elena Terry of Wild Bearies and Tall Grass

For Beans 1. In a heavy-bottomed pot, add the water and turkey leg and bring to a boil. Turn down the heat and simmer for about 15 minutes or until the meat is tender and is pulling away from the bone. While the turkey is cooking, sort through the beans, removing any small rocks or irregular colored beans and rinse. Gently remove the turkey leg from the water and set it aside to cool. 2. Add the rinsed beans to the pot and bring the liquid back to a boil for 2 minutes. Turn off the heat and cover the pot for 1 hour. 3. When the turkey is cool to the touch, gently remove all the meat from the bone. Remove the skin and chunk the leg meat. 4. After the beans have rested, check the liquid level to make sure the beans are still thoroughly covered with broth. If needed, add some chicken stock until the beans have 1 inch of liquid over the top. Bring the beans to a simmer. 5. Create an herb bouquet by wrapping and tying the thyme, rosemary, garlic cloves and bay leaves in washed cheesecloth. Add the herb bouquet and turkey leg bone to the beans and simmer on low for about 1½ hours or until soft. Keep an eye on the liquid level making sure that the beans are always covered with broth, adding more if necessary. 6. When the beans are soft, gently remove them from the cooking liquid with a slotted spoon and transfer them to a heat-safe bowl. For Cassoulet 7. Preheat the oven to 400 degrees F. Form the sausage into 6-8 small 1½-inch patties. In a skillet over medium heat, lightly brow the patties on both sides. 8. In a separate sauté pan, warm the duck fat and add the onions to lightly brown them. Add the garlic, tomato paste, thyme and bay leaves and cook on medium heat for about 2 minutes. Add the wine and simmer for 3–5 minutes or until the alcohol has thoroughly cooked out. Add any chicken stock you have left from cooking the beans and simmer until warm. 9. In a 6-quart casserole dish, pour a hearty layer of beans on the bottom, followed by a layer of sausage patties and chunked turkey. Repeat the process ending with a layer of beans. Ladle in the onion mixture until the casserole is lightly covered with liquid. 10. Combine the melted butter, breadcrumbs and parsley in a small bowl. Top the casserole with the mixture. 11. Gently place the casserole in the oven and bake for 20 minutes or until the breadcrumb mixture is starting to brown. Remove from the oven and gently tap on the top of the casserole to break the crust. Do this in several places in the crust to let some of the liquid seep through. 12. Turn down the oven to 350 degrees F and bake for an additional 15 minutes or until the beans have absorbed most of the liquid. Remove the cassoulet from the oven and let it rest for 15 minutes before serving. Top with any additional chopped fresh parsley or fresh crema and serve with your favorite crusty bread.

• WINTER 2026

EDIBLEMADISON.COM 29

DIRECTIONS 1. Preheat the oven to 350 degrees F. Grease an 8 x 4-inch loaf pan and scatter ¼ cup pepitas across the bottom of the pan. 2. In a small bowl, whisk together the egg, yogurt, and roasted or canned pumpkin with the vanilla extract.

Pumpkin Loaf with Maple-Glazed Pumpkin Seeds While this spiced pumpkin loaf is everything you’d want on a chilly winter day, the glazed pumpkin seed topping is truly the showstopper, adding a satisfying crunch along with some maple sweetness. Excellent alongside a morning cup of coffee, add in the optional chocolate chips plus an extra handful in the topping mix (a must at Christy McKenzie’s house) and suddenly it becomes your favorite seasonal dessert.

Yield: 1 loaf Prep time: 10 minutes Bake time: 55 to 65 minutes INGREDIENTS 1/4 cup pepitas (dry roasted pumpkin seeds) 1 large egg, room temperature 1 cup mashed, roasted sugar pumpkin, squash or canned pumpkin puree 1/4 cup plain yogurt, sour cream or buttermilk 1 teaspoon vanilla extract ¾ cup unsalted butter, softened ½ cup maple syrup, room temperature 13/4 cups all-purpose flour ¼ teaspoon nutmeg 2 teaspoons cinnamon 1 teaspoon baking soda ½ teaspoon kosher salt 1 cup chocolate chips or cranberries, optional For Topping ¼ cup unsalted butter, melted 1/4 cup pepitas (dry roasted pumpkin seeds) ¼ cup maple sugar or brown sugar

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3. In the bowl of a mixer, cream the butter for 3 minutes with the paddle attachment on medium speed. With the mixer running, slowly drizzle in the maple syrup and continue to whip until the butter and syrup mixture is creamy, and a light brown. The mixture may look curdled to start, just keep going, scraping down the sides of the bowl and paddle a few times. 4. Mix the egg, pumpkin and vanilla mixture into the whipped butter. Again, the mixture may look curdled to start, just keep mixing until it begins to come back together. 5. In a separate bowl, sift together the flour with the cinnamon, nutmeg, soda and salt. Then in two additions, quickly pulse the flour mixture into the butter mixture. You do not want to overbeat at this phase, to keep your crumb tender. Remove the paddle from your mixer and finish folding the mixture together by hand until just combined. Fold in the chocolate chips or cranberries, if adding. 6. Scoop the batter evenly into the prepared loaf pan. 7. To make the topping, stir together the melted butter, pepitas and maple or brown sugar. Spoon the mixture over the top of the batter. 8. Bake in the preheated oven until the loaf is a deep golden color and a toothpick or knife inserted into the center comes out clean, about 55 to 65 minutes. Remove the loaf from the oven and let it cool for 10 minutes before loosening the edges and turning it out onto a cooling rack. Flip the bread right side up and let it cool before slicing.

Recipe by Christy McKenzie of Pasture and Plenty

S P ONSOR E D CO N TENT

More Room to Gather Some of the best moments at home happen naturally—a quiet morning in the sunroom, dinner around the table, or an evening that carries from the kitchen out to the patio. For this Tudor home, thoughtful remodeling created more room for those moments while honoring the character already there. The kitchen and dining room were reimagined to feel more connected, with a custom archway creating an inviting transition between the two. Just beyond, expansive doors open to an outdoor kitchen and patio, making it easy for everyday meals and gatherings to move outside. A new four-season sunroom offers a place to slow down. Surrounded by windows, warmed by radiant heat and anchored

by a stone fireplace, it was designed to be enjoyed through every Wisconsin season. Throughout the home, old and new come together carefully. Rich woods, timeless materials and intentional details create spaces that feel as though they’ve always belonged. Because a home isn’t simply where life happens. Conscious design can make more room for the memories made within it. Considering what’s next for your home? Housewrights brings thoughtful design and enduring craftsmanship to each project— remodels, additions, historic revivals and custom new builds.

Contact info@housewrights.com to learn more.

Support long-lasting food security Community gardens, youth education, workshops, and locally-grown food.

Learn more about how to become part of the solution: rootedwi.org EDIBLEMADISON.COM 31

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By Jesse Raub

he first thing you see when you walk into Pasture and Plenty is a framed sign designating the café as a James Beard Award semifinalist in 2024. The second thing you see, if you look to your left, is a door leading to their kitchen and the P&P Makeshop. Coming up on its fifth anniversary, the P&P Makeshop has quietly been behind some of the biggest hits in Madison's food scene.

Pasture and Plenty has a unique model: there’s a kitchen that serves breakfast and lunch, a deli counter that offers premade salads, sandwiches, and baked goods, an open kitchen in the back for classes and demos, and a pantry that stocks high-end ingredients, kitchen tools, cookbooks and prepared meals. That last one is key to what helps set Pasture and Plenty apart. Ever since the café opened in 2018, they’ve offered a weekly meal kit subscription service, which currently consists of a heat-and-eat refrigerated meal, a frozen meal, and a cook kit, which includes all the ingredients you need to put together a high-quality dinner in your own kitchen. It’s also easy to see why the café has the framed award. During the interview for this piece, Pasture and Plenty owner Christy

McKenzie chatted up a family traveling to Chicago who stopped for lunch, and ran over to help a customer at the register who seemed unsure of what they wanted to order. Even during a busy lunch service, the diversity of Pasture and Plenty’s offerings was on full display: amongst a full dining room, people were browsing the wine shelf, grabbing bags of locally grown and milled flour, picking up frozen meals for future dinners, and getting deli salads packed to go. During the early days of the COVID-19 pandemic, Pasture and Plenty’s meal kit business boomed. They were quickly outgrowing their kitchen space, but they also saw an opportunity: if they expanded to take over the building next door, they’d be able to increase meal kit production and increase prep space for when customers returned to dining in. There was just one issue: the building next door had more space than they could handle. That’s where the P&P Makeshop went from an idea that McKenzie was kicking around to a full-fledged business plan: what if, instead of trying to fill the kitchen space for themselves, they could build out an incubator prep kitchen for fledgling food businesses?

EDIBLEMADISON.COM 33

Clockwise from top left: Ice cream cookie sandwich from Tart (photo by Carissa Mangerson); Berry pie from Tart (photo by Sunny Frantz); Joe and Sam Bordash of Madison Cheese Boards (photo by Becca Otis, Essence Social Media); A scoop from Ice Cream Social (photo by Nikki Hansen); Charcuterie arrangement from Madison Cheese Boards (photo by Becca Otis, Essence Social Media); A seasonal scoop from Ice Cream Social (photo by Nikki Hansen)

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Left photo by Becca Otis, Essence Social Media. Right photo by Sunny Frantz.

Currently, the Makeshop has four members: Tart Baked Goods, from 1972 to 2000) through the kitchen window (and her own who makes frozen, ready-to-bake pastries and baked treats; Madi- time on the croissant crew at L’Etoile), McKenzie wanted to ensure son Cheese Boards, who produces beautiful cheese and charcuterie that Dane County’s bounty was presented at its highest level. After boards; Flynn Creek Farm, who produces a variety of sauces and four years of success with Pasture and Plenty, she felt strongly that packaged goods from ingredients on the farm; and Ice Cream the P&P Makeshop could give other people the same opportunity. Social, who makes ice cream and occupies the scoop shop space at “We’re in it collaboratively, we’re trying to be good stewards of the the front of the Makeshop. “The work of the space is to make sure property and help people run great food businesses,” said McKenzie. that it works for everybody,” said McKenzie, pointing out that Ice As a business itself, P&P Makeshop gives budding food producers Cream Social frontloads production so they’re stocked up for busy a chance to pursue their culinary goals without having to worry weekends, but Madison Cheese Boards often produces to order, about some of the administrative aspects of running a food business. and the owners have to work around their other work schedules. Because the P&P Makeshop is already a licensed food production Recent Makeshop graduates include La Cosecha Tortilla Company, facility, its members can focus on perfecting recipes and producing whose tortillas are in such high demand from local restaurants that their products rather than planning for floor drains or sizing up range hood requirements. they are in the process of opening their own space, and Barrett’s Bagels, whose nonstop farmers’ market lines pushed them to begin There are other benefits, too—unlike most commissary kitchens, building out their own bakery and café. Past short-term members P&P Makeshop shares space with the public-facing café. That gives include Les Délices de Awa, Yellow Dog Deli, Milpa, Ally Pops businesses like Madison Cheese Boards an easy pick-up location, and Kinfolk Apothecary. especially since owners Sam and Joe Bordash make everything The Makeshop itself looks like most commercial kitchens—there’s themselves and aren’t always available to meet their customers for a large walk-in cooler, individual refrigerators for each member, a hand-off. But the Bordashes also believe that the collaboration is shelving, prep tables and a packaging room where all the different what truly makes P&P Makeshop special. “Being part of the P&P foods are sealed up and labeled for sale. What makes the space Makeshop community has allowed us to meet and collaborate with special is its true collaborative nature. Because Pasture and Plenty so many other local businesses, often right here in our ‘home̓ space,” has a retail pantry in its public-facing café, Makeshop members says the couple. Each November, they produce a cheeseboard that can sell their goods directly to walk-in customers, and Pasture features ingredients from their cohort. “It means a lot to us to be a and Plenty meal kits incorporate items from Makeshop members part of such an amazing community.” whenever possible. For example, you could stop by Pasture and A new era is about to begin now that the P&P Makeshop has Plenty on your way home from work to pick up a Madison Cheese some vacancies, but McKenzie is excited for the possibility. “We Board spread for a party, snag fresh pasta and a sauce from Flynn definitely could have chosen a less expensive warehouse,” said Creek Farm for tomorrow, and take home frozen Tart Baked Goods McKenzie. “But it was important to me that the business was in scones to bake in the morning for breakfast. Maybe you even stop a community because good food culture is about being rooted in by the Ice Cream Social scoop shop on your way back to the car. where you are. It’s about being connected to the people you source One of the main goals of Pasture and Plenty was to connect local farming and food production with a fine-dining approach to cooking. Inspired by her childhood watching the workers roll croissants at the historic Madison chain Ovens of Brittany (open

from, but it’s also being connected to the people who picked up the dish you made last week and want to talk with you about it.” And that connection to the customer, truly, is what makes the P&P Makeshop unique.

EDIBLEMADISON.COM 35

Sand Valley gathers the region’s ﬁnest culinary talent—including Madison’s award-winning chef, Tory Miller (Graze & L'Etoile) for an unforgettable weekend-long food affair.

MORE SEASONAL RECIPES ONLINE Check out our recipe archive online and sign up for our monthly e-newsletter to get fresh meal inspiration in your inbox.

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Chocolate Yogurt “Mousse” Braised Pork Shoulder Roast with Chestnuts and Sweet Potatoes Juniper and Coffee-Roasted Chicken with Uplands Pleasant Ridge Reserve Jus

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91% of our readers prefer to purchase local brands 55% have visited a business mentioned in an issue of Edible 50% have visited an advertiser’s website *Readership data collected in readers’ survey conducted in 2023 Learn how you can reach local readers while supporting locally-owned media sharing the stories of Wisconsin’s food system. Visit ediblemadison.com/advertise or contact Lauren Rudersdorf, Sales Director, at laurenr@ediblemadison.com.

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EDIBLEMADISON.COM 37

EUROPEAN JAMÓN CONSORCIOSERRANO Crafted in Spain, Perfected by Time Some traditions cannot be hurried. For generations, Spanish ham makers have understood that exceptional ﬂavor requires patience. Jamón ConsorcioSerrano is the result of that philosophy: authentic Serrano ham crafted according to tradition and perfected through time.

natural process, the ham develops its delicate aroma, balanced flavor, and characteristic texture. Each piece is then individually inspected by expert ham masters, ensuring that only the finest hams earn the ConsorcioSerrano certification.

Every piece carrying the ConsorcioSerrano seal is cured for a minimum of 52 weeks—far longer than the minimum required for Serrano ham TSG (Traditional Speciality Guaranteed). During this slow,

The result is a versatile ingredient that brings a taste of Spain to any occasion. Serve it with crusty bread and olive oil, add it to a charcuterie board, or use it to elevate simple recipes with authentic European ﬂavor.

A simple way to enjoy it For an easy appetizer, pair Jamón ConsorcioSerrano with creamy strained yogurt cheese, roasted cherry tomatoes, fresh thyme, and a drizzle of extra virgin olive oil. The sweetness of the tomatoes and the richness of the cheese perfectly complement the savory character of the ham, creating a dish that is simple, fresh, and perfect for sharing. Because some of the best things in life are worth waiting for.

Do you want to know more? Visit our website

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain. Neither the European Union nor the granting authority can be held responsible for them.

Behind every meal, there’s a story It begins in the soil, in the field, and in the hands of the farmers and ranchers who feed us. Filmmaker and chef Oliver English has built his work around telling these stories. His deep appreciation for regenerative agriculture and farm-to-table cuisine led to his documentary Feeding Tomorrow and connected him to American Farmland Trust (AFT). “Farmers are the backbone of America,” Oliver says. “And they’re often underappreciated or unseen.” Oliver and his team at Common Table Creative are visiting farms across the United States, hearing how AFT’s farm viability grants, farmland protection efforts and research have helped farms survive and thrive. “It’s one thing to read about these programs on a website,” says Oliver. “It’s another thing entirely to sit at a farmer’s kitchen table and hear that a grant helped to keep their farm running, to protect their land from development, or to transition to more resilient practices.” The stakes are real. “If we lose our farmland, there is no future,” Oliver says. The farmers who steward our farmland need advocates, resources, and people committed to the land that sustains us all. That’s what AFT does. Join Oliver and thousands of others helping to keep America’s farms and ranches thriving for the next generation. Become a member today at farmland.org/edible.

Become a member at farmland.org/edible

American Farmland Trust (AFT) believes in thriving farms and ranches. AFT protects agricultural land, promotes environmentally sound farming practices, and keeps farmers on their land. It is the only national agricultural organization of its kind recognizing the connection between land, practices, and farmers. Because of AFT, millions of acres of farmland that otherwise would have been converted into house lots and shopping malls remain in farming, and tens of thousands of farmers and ranchers have adopted better farming practices.

Photo Simon English

Oliver English Co-Founder and CEO, Common Table Creative Filmmaker, Chef, and AFT Member

BY ELLEN STEELMAN

Around the time of the winter solstice, usually during the first big snowstorm of the season, I gather supplies (potting soil, clean gallon jugs, scissors and packing tape, a cozy drink) and spread them out to start the first seeds of the next garden season. The seeds I prefer at this time of year are typically natives like purple and yellow coneflowers, bee balm or black-eyed Susans that germinate best after repeated freeze-thaw cycles, which is what they get in nature. The gallon jugs, that I turn into miniature greenhouses with drainage holes, protect the seeds from predators or getting lost once placed outside. They capture the early spring sun and give the seeds a little head start compared to their feral counterparts. Once days begin to really warm, I only have to open the containers during the day and make sure they don’t get too dry. The end result is usually a mat of tough little seedlings ready to be planted and take on the world. Winter sowing at this time reminds me that the light is actually returning and these plants allow me to have

Photo by Mark Phelan

something to offer when it arrives.

For entertaining and gift ideas, visit willystreet.coop/holiday-guides