Edible Madison

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Edible Madison

Dedicated to celebrating the local food and agri-culture of southern Wisconsin, Edible Madison is published quarterly with the seasons. ediblemadison.com

movement. Edible Madison is part of the Edible Communities publishing network of more than 70 distinct culinary regions in North America. Locally-owned and operated, Edible Madison is the first Edible publication in Wisconsin, and we aim to educate residents and travelers about the importance of supporting local and the opportunities to participate in the region’s food economy. We're a magazine on a mission. Our mission is to promote that eating locally is good for our economy, environment and health, and to connect eaters with local, organic food sources. Our Foodshed: Madison-Area to Mississippi River. Although our publication’s content and distribution area includes 13 counties* in southern Wisconsin, we proudly dubbed our publication after the city of Madison, a national leader in building local food system infrastructure and home to the largest producer-only farmers market in the United States. And when one delves into Edible Madison, they discover the depth and breadth of our region's food and farming leadership from the Madison-area to the Mississippi River.

* Edible Madison's southern Wisconsin region includes 13 counties: Columbia, Crawford, Dane, Dodge, Grant, Green, Iowa, Jefferson, Lafayette, Richland, Rock, Sauk and Vernon. As We Live, So We Work. At the heart of all Edible publications is a commitment to sustaining the unique local flavors and economic viability of the communities we serve. As individuals and professionals, we live, breathe and literally, eat these values. They are reflected in our work and in our lives.

18/09/2025

🍷✨ Gather, savor, and unwind at Anaway Place. From intimate cabins tucked in the woods to warm firesides, farm-fresh flavors, and sunlit kitchens made for sharing, every moment here is crafted for connection. Whether it’s a quiet retreat, a celebration, or simply time to slow down with the people you love—Anaway is where the seasons, the land, and your story meet. 🌿🔥❄️⁠
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04/09/2025

✨ Every season has its own magic at Anaway Place. From snowy walks and cozy fires to summer sunsets and fresh garden bounty, our cabins invite you to slow down, savor the moment, and reconnect with nature. Whether you come for stillness, adventure, or simply a glass of something local by the fire—there’s always a reason, and always a season, to be here. 🌿❄️☀️🍂⁠
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29/08/2025

Prime eggplant season in Wisconsin can begin as early as July and stretch through early fall. There are countless varieties of eggplant, from the bulbous globe to the slender Japanese varieties, and their ability to easily take on flavors makes them incredibly versatile.

In our summer issue, we showcase eggplant with a simple grilled recipe that reminds you eggplant can be enjoyed in so many more ways than just eggplant parmesan.

Find the full article and recipe below.

https://ediblemadison.com/stories/savoring-summer-eggplant

13/08/2025

Buffet-style pizza night on the farm with Flour Girl & Flame + Everyone's Ice Cream and American Wine Project? Don't mind if we do. Join Meadowlark Mill & Farm on September 7th for a seriously delicious evening.⁠
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You can find more details and grab your ticket at the link below.

https://www.meadowlarkorganics.com/flour-girl-flame-pizza-night

06/08/2025

Whether enjoying a Midwest road trip or summer staycation, these dining experiences will be the highlight of your itinerary.

Hang out in the heart of Bayfield, take in the stunning Spring Green views, or connect with the community down on the farm in Decorah. Wherever your travels take you, these dining destinations are sure to be memorable and delicious.

Read the full Destination Dining article in our summer issue or at the link below.

Featured in the photos here:
1️⃣ Together Farms
2️⃣ Horseradish Kitchen
3️⃣ St. James Social
4️⃣ Brix Cider
5️⃣ Taliesin
6️⃣ Red Circle Inn

https://ediblemadison.com/stories/destination-dining-2025

30/07/2025

Lauren Montelbano and Beth Skogen have just returned home from RAGBRAI, the Register’s Annual Great Bicycle Ride Across Iowa. Montelbano, the Madison-based vegan chef and owner of The Vibrant Veg, joined forces with Beth Skogen, founder of Powered by Plants Cycling, in 2022 to feed the vegan cycling team as they embarked on this ride. It's become an annual tradition of laughter, incredible eats, and (hopefully) a whole lot of sunshine.

We profiled this partnership in our summer issue. Read the full story of the Powered by Plants partnership below.

https://ediblemadison.com/stories/powered-by-plants

24/07/2025

There comes a time in midsummer, when cooking doesn’t feel like cooking. The produce is bountiful and the effort it takes to turn simple, seasonal goodies from your garden, CSA or favorite farmers’ market into a meal is practically zero. Tomatoes on toast, fresh melon diced for a salad, cucumbers pureed into a chilled soup—these are just a few of the ways our Cook at Home chefs have transformed summer ingredients without turning on their ovens.⁠
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Find the full article and these delicious summer recipes at the link below.

https://ediblemadison.com/stories/summer-cooldown

22/07/2025

It's summertime - time to grab for something cold and delicious, preferably that's also made locally. The possibilities are endless☀️

Learn more about some of our favorite summer drinks at the link below.

https://ediblemadison.com/stories/local-craft-beverage-summer-2025

17/07/2025

A journey through the Driftless is an invitation to slow down. Look at a paper map, trace your finger along backcountry roads; whatever your route you’ll pass through towns that are destinations in their own right, while meandering roads treat you to some of the most iconic scenery of our state. You’ll follow the Wisconsin River and cross the Kickapoo, dip down into coulees and crest bluffs where, under a big blue Wisconsin sky, the land rolls out to meet you.

For our summer travel issue, we developed a food-focused road trip from Madison to La Crosse, with stops at a handful of unique spots along the way. Read the full article at the link below, or keep scrolling for a few of the highlights.

1️⃣ Wander Provisions
2️⃣ The Frozen Local
3️⃣ Brix Cider
4️⃣5️⃣ St. Francis' Hermitage
6️⃣Noble Rind
7️⃣8️⃣9️⃣Sagra

https://ediblemadison.com/stories/nourishing-connections-dining-in-the-driftless

07/07/2025

The solution to so many problems can be found at the grassroots level, where people who care deeply about a place come together to protect it. That's what we see in the Kickapoo River Valley where voluntary, farmer-led watershed councils have been successful at improving water quality and other environmental standards across the watershed.

Read more about the intersection of water, conservation and agriculture in our summer issue, or at the link below.

https://ediblemadison.com/stories/water-conservation-and-agriculture

18/05/2025

Mushrooms are definitely having a moment here in Wisconsin. It feels like every other month, we learn of a new variety being foraged or grown locally, each more interesting and otherworldly than the last.

King Oyster, Maitake, Black Trumpet, Giant Puffball—they look more like something out of a science fiction novel than food to eat. But despite their appearance, people aren’t as wary of mushrooms as they used to be.

We’re no longer hiding mushrooms on pizza or burying them in casseroles. We’re learning to let them take a starring role. See how we use lion's mane and oyster mushrooms (two of our favorites) to become the best part of sandwiches, tacos, crab cakes and much more.

You can find the recipes in our spring issue or at the link below.

https://ediblemadison.com/stories/stranger-than-fiction

13/05/2025

In celebration of one of our all time favorite overwintered crops, Laura Poe Mathis shares a recipe for a Spring-Dug Parsnip Cake with Lemon Cream Cheese Frosting in our spring issue.⁠
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This dessert is carrot cake’s cool, indie cousin. Featuring spring-dug, super sweet parsnips alongside flavors like cardamom, lemon and tangy cream cheese, this cake is sure to please at your next gathering. ⁠
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Can’t find parsnips? This cake can be made with carrots and will still be totally delicious.⁠

You can find the recipe below ⬇️
https://ediblemadison.com/recipes/parsnip-cake

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Our Story

Published quarterly with the seasons, Edible Madison focuses on southern Wisconsin's food and agri-culture through the stories of the local farmers, food producers, chefs, food educators and forward-thinking organizations that are behind the region's dynamic local food movement. And we share information about national food and farming issues and topics to keep us all connected to the greater food movement. Edible Madison is part of the Edible Communities publishing network of more than 70 distinct culinary regions in North America. Locally-owned and operated, Edible Madison is the first Edible publication in Wisconsin, and we aim to educate residents and travelers about the importance of supporting local and the opportunities to participate in the region’s food economy. We're a magazine on a mission. Our mission is to promote that eating locally is good for our economy, environment and health, and to connect eaters with local, organic food sources.

Our Foodshed: Madison-Area to Mississippi River. Although our publication’s content and distribution area includes 13 counties in southern Wisconsin, we proudly dubbed our publication after the city of Madison, a national leader in building local food system infrastructure and home to the largest producer-only farmers market in the United States. And when one delves into Edible Madison, they discover the depth and breadth of our region's food and farming leadership from the Madison-area to the Mississippi River. Edible Madison's southern Wisconsin region includes 13 counties: Columbia, Crawford, Dane, Dodge, Grant, Green, Iowa, Jefferson, Lafayette, Richland, Rock, Sauk and Vernon. As We Live, So We Work. At the heart of all Edible publications is a commitment to sustaining the unique local flavors and economic viability of the communities we serve. As individuals and professionals, we live, breathe and literally, eat these values. They are reflected in our work and in our lives.