Edible New

edibleNEW Magazine this season - https://mailchi.mp/ediblenew.com/monthlyinmay

Let the weather inspire your wanderlust and go visit your local farmer… or this Calumet County Farm Bureau collection of growers, artisans and producers waiting for you to stop by on Saturday! Meet and tour several fresh favorites in this year’s Meet Your Local Farmer event.

While you’re out, pick up a copy of Spring 2026 at a participating farmstand, including Wolf and Fox Winery at Woelfel Homestead, LaClare Cheese Shoppe! Inside you’ll find Fresh Journeys—the beginning of our roadtrips series. The first tour of the year takes us behind the scenes of must-stop, side-of-the-road farm STANDS, including Waseda Farms Market by Waseda Farms, Sunny Hill Farm-Green and Produce with Purpose Farm.

Subscribe or pick up a copy to get Fresh Journeys!
www.edibleNEW.com/features

Find a local farmstand with our interactive driving guide: www.edibleNEW.com/farms

Toast this season anytime of the day in our Ode to Toast! Our Chef Cynthia Nicole McConnell makes a perfectly toasted slice of sourdough bread and showcases two ways to awaken spring senses with LaClare Cheese Shoppe goat cheese spread and bitter greens (Stinging Nettle and Dandelion). Watch the making of Split Pea & Ham with thinly sliced lamb ham artfully placed in rolls captured by Andrew Bott Photo Video LLC. Then, try it yourself.

Recipes are now available in subscriber cards and on www.edibleNEW.com to shop ingredients from The Free Market, Appleton, Wis. or Oshkosh Food Co-op. Might we also suggest a stop at your local Voyageurs Bakehouse, Thunderbird Bakery & Cafe or MacReady Artisan Bread Company and James Beard-nominated Cultured in Door County? Or order small-batch from amazing cottage bakers weekly and at your favorite farmers markets like Sheboygan County Interfaith Organization (SCIO) while supplies last. Stay tuned for outdoor openings in NEW!

www.edibleNEW.com/recipes

Edible New Recipes edibleNEW | Spring | Ode to Toast by Chef Cynthia McConnell ​⁠and video by@AndrewBottPhotoVideo

A first look at spring

We can’t wait for buds and green shoots, and chef menus that showcase brighter ingredients than what we braised through the winter. Spring is all about awakening the senses, but also awareness of local food access and security. In Care to Know this issue, we feature St. Joe’s Food Program as we get ready to Grow A Row.

Up ahead are spicy bitter greens and simple foods done well, kitchens that feel alive again, and a sweet, special buzz!

EXPLORE THE ISSUE - COMING SOON

… Ingredient: Stinging Nettle
This special ingredient in our collection of bitter greens embodies seasonal awakening in our recipe theme. We admire it for its beauty, flavor and health benefits—deep green, mineral, restorative, respectively. We think stinging nettle is more than an ingredient; it’s spring.

… Recipe: Ode to Toast
We celebrate waking moments with layers of really good sourdough, farm-fresh butter, and seasonal ingredients—greens, radishes, eggs, goat cheese—but also items preserved from winter. This recipe is tested, produced and styled by edibleNEW Recipe Studio chefs, featuring local ingredients.

… Chef profile: Mondo! on the River
We explore the food energy and intention behind every dish with wine pairing that’s bright, layered and made for return visits to Mondo! in Appleton. This profile features a kitchen menu by Chef Colton Roberts that is tuned into the way this region eats with perspective and service insights from the team.

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Andrew Zimmern and Barton Seaver Believe in Blue Food for a Brighter Future Eat. Drink. Think. · Episode

Brilliant farm-fresh 2026 Super Bowl ad from The G Farm in Larsen, WI.

2026 Super Bowl Commercial - When You Care About What You Eat - Song A collection of our 2025 Farm Fly Overs all mashed up together to a song about our farm and the work we do, and how you can support us.

edibleNEW Network | Recipes | Butternut Squash Bolognese

Recipe by Chef Vanessa M. Sabee
Video by Andrew Bott
Photo by Cynthia McConnell

In the Winter 2025 issue of edibleNEW Magazine, our focus is on recipes with local flavors combined with bright unexpected ingredients like kiwi with smoked favorites like white fish or trout. We’re also relaxing to slow-roast during winter months when snow reminds us to turn in, simmer and savor rich creamy sauces over pasta.

We start with Chef Vanessa M. Sabee’s bolognese with ground pork and butternut squash, a seasonal local favorite.

Taste of… Winter Gift Box featuring Wagner Market, Wild Tomato Wood-Fired Pizza & Grill Sister Bay, Renards Cheese, Mary Kate's Wine Bar, Sturgeon Spirits, Glen Innish Farm, Island Orchard Cider, Myco & Meli

Butcher & Beer Club

Edible New curated events in our August planner included the 3rd Annual Jarvis Wine food and wine experience with Mary Kate's Wine Bar in Downtown Eagle River WI. Watch the latest Tap Talk #182 and get the recap. Definitely save the date for next year!