FARM SPOTLIGHTS

Crossroads Community Farm

Cassie Wyss & Michael Noltner

Location: Cross Plains, WI crossroadscommunityfarm.com

608-798-0219

@crossroadscommunityfarm

Established 2005

Crossroads Community Farm grows and delivers customizable organic vegetable shares so every meal tastes fresh.

Harmony Valley Farm

Richard de Wilde, Andrea Yoder, & Rafael Morales Peralta

Location: Viroqua, WI harmonyvalleyfarm.com

608-483-2143, ext 2

@harmonyvalleyfarm

Established 1984

Offering a long delivery season from May to December along with 30 years of experience growing for CSA families.

Lovefood Farm

David & Abby Bachhuber

Location: Stoughton, WI lovefoodfarm.com

608-217-5387

@lovefoodfarm

Established 2015

Lovefood Farm is located on 30 acres of beautiful rolling land in the town of Pleasant Springs, about 25 minutes east of Madison. We grow 5 acres of vegetables and herbs that are devoted to our CSA as well as sales to local farmers markets, restaurants and grocery stores.

Small Family Farm

Jillian & Adam Varney

Location: La Farge, WI smallfamilycsa.com

608-625-4178

@smallfamilycsafarm

Established 2006

We offer weekly and biweekly veggie shares as well as coffee, egg, and apple shares. We also offer maple syrup.

Squashington Farm

Sarah Leong & Patrick Hager

Location: Mount Horeb, WI squashingtonfarm.com

(920) 422-1042

@squashingtonfarm

Established 2016

100-member CSA in Mount Horeb offering pre-packed and market-style shares. On farm pick ups and Madison drop sites.

Tipi Produce

Beth Kazmar & Steve Pincus

Location: Evansville, WI tipiproduce.com/csa

608-882-6196

@tipiproducecsa

Established 1976

We are famous for our melons, carrots and much more. As experienced farmers, we provide high-quality produce over a 24-week season

Two Good Farms

Tim Zander & Becky Breda

Location: Rio, WI badgerorganics.farm

920-948-8216

@two_good_farms_csa

Established 1994

We offer market shares at four Madison area markets, where you can choose the items you want, in the quantities you want. Choose from herbs, flowers, vegetable plants, and produce. We look forward to seeing you.

Two Onion Farm

Chris & Juli McGuire

Location: Belmont, WI twoonionfarm.com

608-762-5335

@TwoOnionFarm

Established 2003

We are the area’s only apple CSA, delivering flavorful and unique organic apples in autumn.

Nestled on the banks of the Sugar River in Paoli, Wisconsin, Seven Acre Dairy Company is a lovingly restored historic dairy factory reimagined as a destination for dairy lovers, modern travelers, and discerning diners. DINE

Breakfast Sammies

If you want to start your day right, a breakfast sandwich will get you there. Piled high with greens, eggs, cheese, a delectable spread and an in-season vegetable or two, these four sandwiches will make your spring mornings a whole lot brighter.

Not into eggs? Make these sandwiches plant-based by substituting a tofu scramble for the eggs. We’ve got more plant-based tips and a recipe for the tofu scramble in the online version of the article.

ediblemadison.com/stories/breakfast-sammies

Corn Cake Breakfast Sandwich with Fried Collard Greens

Eggs and greens cooked in rendered bacon fat is a simple way to take the flavor of everything to another level. Yusuf pairs those delicious sandwich ingredients with nutty Gruyère and homemade corn cakes. Originating with Indigenous communities, corn cakes are also known as johnnycakes.

Serves 4

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients

For the Corn Cakes:

½ cup cornmeal

½ cup all-purpose flour

1¼ teaspoon baking powder

½ teaspoon salt

2 large eggs

⅓ cup milk

2 tablespoons water

3 tablespoons rendered bacon fat

2 tablespoons butter

For the Sandwich:

8 slices Nueske's bacon

3 tablespoons rendered bacon fat

1 bunch collard greens or 8 oz of your favorite seasonal greens, stems removed, cut into a chiffonade

Salt

4 eggs

4 thin slices Gruyère

Hot sauce (optional)

Directions

1. Preheat the oven to 350 degrees F.

2. Place the bacon on a foil-covered sheet pan and bake in the oven until the bacon is slightly crisp, 12-15 minutes. Remove from the oven, drain the bacon on towels and chop or crumble, reserving the rendered fat.

3. In a large bowl, whisk together the cornmeal, flour, baking powder and salt. Stir in the eggs, milk and water, until just mixed. Do not overmix, some lumps are ok.

4. Heat a large cast-iron skillet over medium heat, add 1½ tablespoons rendered bacon fat and 1 tablespoon butter. Drop the corn cake batter onto the hot pan using a ¼ cup scoop; work in batches to make 8 corn cakes, adding more bacon grease and butter to the pan between rounds. Fry until cooked through and golden brown, approximately 2 minutes per side. Set in the warm oven to hold.

5. Add one tablespoon rendered bacon fat to your large skillet and heat over medium high heat. Add the greens and sauté gently until wilted. Season lightly with salt and set aside.

6. In the same skillet, add two tablespoons of the rendered bacon fat. Crack the eggs into the pan and cook over medium high heat until the whites are set, about 3 minutes. Flip the eggs, turn off the heat, and place a slice of cheese on top of each egg. Cover the pan, and let rest until the eggs are set and the cheese has started to melt, about two minutes.

7. Assemble the sandwiches by dividing the collard greens onto four corn cakes. Top each with one egg and cheese followed by a half slice of bacon. Add some hot sauce if you like a kick, and top with another corn cake.

Herby Egg Sandwich on Brioche

There is nothing a couple handfuls (or nearly a cup) of fresh herbs doesn’t transform, especially as we await more flavors, textures and varieties to emerge in the spring. This simple egg frittata portioned into individual sandwiches makes feeding four a breeze and boasts big flavor.

Serves 4

Prep time: 5 minutes

Cook time: 15 minutes

INGREDIENTS

8 large eggs

¼ cup heavy cream

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup fresh dill, finely chopped

¼ cup fresh chives, finely chopped

½ tablespoon butter

3 tablespoons mayo

1 teaspoon apricot preserves

½ teaspoon hot sauce

1 ounce microgreens

4 ciabatta or brioche rolls, toasted

7 ounces fresh chevre

Directions

1. Preheat the oven to 400 degrees F.

2. In a large bowl, whisk together the eggs, heavy cream, salt and pepper. Add most of the dill and chives, reserving about a teaspoon of each for the mayo mixture.

3. In a 10-inch ovenproof skillet, melt the butter over medium heat. Coat the pan with the butter and pour in the egg mixture. Continue cooking the egg mixture over medium heat until the bottom is set, about 5 minutes, lifting the edges up so the uncooked eggs flow underneath. Place the skillet in the oven and cook until the top is set, about 5 minutes.

4. Meanwhile, in a small bowl, combine the mayo, apricot preserves, hot sauce, and reserved dill and chives. Divide the mayo mixture between the top halves of the toasted rolls.

5. Spread the chevre on the bottom halves of the rolls. Add a quarter of the cooked egg on top followed by a pile of microgreens. Assemble each sandwich by putting together the two halves of the roll.