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Food and Drink




From September 5 through 14, Wisconsin is running an Eat Local Challenge. The ten-day challenge calls on participants to spend 10 percent of their food budget on locally produced products.

Here in Wisconsin, it's an easy time of year to get into the swing of eating locally grown food. Area farmers' markets are overflowing with vegetables and fruit, in addition to the weekly staples of eggs, chicken, beef, and cheese. For a recent dinner, we pan-fried locally raised trout, and served it with a side dish of baked heirloom tomatoes. Delicious. Tonight, the menu is roasted chicken with a side of mixed beans (pictured above), all from area farmers.

There are many good reasons to support food producers in your area. One of the most important is that locally raised food is fresh and tastes great. Give it a try.

Vinaigrette for Green Beans
Adapted from Vegetarian Cooking for Everyone by Deborah Madison

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
6 tablespoons first cold press, extra virgin olive oil
salt and pepper to taste
1 clove of garlic, peeled and crushed
fresh chives

Combine the vinegar, mustard, olive oil, salt and pepper. Add the garlic and let the flavors marinate for ten minutes. Steam the beans.

Remove garlic. Stir again, and then pour over the warm beans. Sprinkle with chives. Voila!



Per usual, close your eyes, and recall how it sounded when the late, great, Julia Child said the following: bon appetit!