Get excited for a menu chockfull of celebratory New Year’s foods! From local Landmark Creamery fondue kits — paired with roasted Winterfell Acres vegetables and Madison Sourdough boules to dunk in them — that are perfect for New Year’s eve celebrations. To smoky black-eyed pea soup that we hope brings good luck and prosperity in the year ahead. To just the coziest french onion galettes from Tart… we hope it starts your New Year off right!

Farmers Noah and Josh Engel of Driftless Organics were just 9 and 11 years old when they planted their first quarter acre of potatoes. Even then, they were all-in, trying out 20 different varieties! Each year their plot expanded, as did their dreams of becoming ‘real’ farmers. What began as a summer project has now taken the shape of dreams; they manage over 100 acres of ridge and valley fields in the Driftless region. And we hope you love their […]

Carr Valley Cheese Company is over 100 years old, nestled amongst the rolling hills and lush pastures of central Wisconsin. They’re famous for making cheese the old-fashioned way, by hand! Their blue cheeses are made at their plant in Linden with a balance of fresh ingredients, hard work and careful aging. Their gorgonzola is in your meal kit and is packed with flavor: a true artisan blue, master crafted in small batches with piquant waves of flavor and a crisp […]

Anytime La Cosecha’s tortillas are on the menu, we count down the days until we get to enjoy them! Made fresh in the P&P Makeshop with stone-ground local organic corn (often from Meadowlark Organics), using traditional nixtamalization techniques, these tortillas are a real treat. So tender and delicious, full of actual corn flavor, they’re nothing like the mass produced corn tortillas in the grocery store! You’re going to taste the difference in your quesadillas, y’all.  

We hope you had relaxing Thanksgiving holidays, y’all! We’re back at it this week with some cozy, comforting meals to ease you back into the week. Get excited for: four cheese tortellini in a lemony cream sauce with sweet peas and kale; a squash and fontina galette from Tart; and our mapo tofu, spiced *just* enough with toasted sichuan peppercorns and dried chiles so that it’s gently warming in more ways than one! Throw in a scotcheroo and it’s smooth […]