Wisconsin Field to Fork: Farm-Fresh Recipes from the Dairy State

by Lori Fredrich

Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food.

While farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks, chefs have played a crucial role in bridging the gap between the field and the fork. Although states with longer growing seasons tend to take the credit for their ability to heed the call for locally grown food, Wisconsin has earned its place at the forefront of the movement.

Local chefs have capitalized on the state’s bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation.

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