Participate in Our Recipe Contest!
For over nineteen years, the Madison Area CSA Coalition has worked with Community Supported Agriculture (CSA) growers and farm members to link people who care about the food they eat to local farmers who follow organic growing practices. We’ve made CSA more accessible through our Partner Shares program, a cost-sharing initiative that helps households with limited incomes afford CSA memberships; and by working with our Health Plan Partners, companies that encourage healthy lifestyles by offering rebates to members who sign up to participate in CSA. We envision a future where CSA is the backbone of a strong local food system; where all families have access to locally produced, organic food and have strong connections to their farms, food, and community (read more).
Early in our history, we realized that many people were intimidated by the idea of joining a CSA because they were unfamiliar with much of the fresh produce offered in the weekly shares. To address this issue, we developed a recipe-resource book providing background information, cooking and storage tips, and recipes for locally grown crops. The first edition of From Asparagus to Zucchini, issued in 1996, was initially offered to Madison-area CSA members, but it soon caught on among a wider audience as libraries, universities, and state Departments of Agriculture made it available to their students and staff. Orders began coming in from across the country. This tremendously positive reception inspired numerous printings, an expanded second edition (2003), and finally a revised and revamped third edition (2004) that aimed to encourage cooks everywhere to “buy local, cook seasonal, and eat fresh.” (Unfamiliar with From Asparagus to Zucchini? You can browse selected pages and order a copy here). Now, seven years after the third edition of From Asparagus to Zucchini, we have a new cookbook in the works. Farm-Fresh and Fast (our working title) will feature a selection of all- new, community-contributed recipes designed for home chefs to prepare in under an hour. Retaining the inaugural publication’s convenient and popular alphabetical organization, the new book will expand beyond the basic background and cooking tips to offer substantial sections on flavor, ingredient substitutions, and regional variations; meal planning and advance preparation; and how to extend the life of fresh produce when you can’t get to eating it while it’s fresh. We need your help! We are currently soliciting recipe submissions for inclusion in the new book. Send us your original recipes featuring farm-fresh produce for a chance to see your name in print!
- Submitted recipes must be original and feature fresh produce that is locally available across the U.S. (e.g., no tropical fruit). Ideally, they will contain one or more item(s) from our list of target produce below.
- Each recipe must be ready to serve in 30–60 minutes or less, including preparation and cooking time.
- Ingredients lists must contain only items that are readily available from farmers’ markets, home gardens, and local grocery stores.
- All directions must be clear and easy for home cooks to follow, with measurements and sizes stated as precisely as possible.
- Submissions may be accompanied by brief supplementary information, such as interesting related stories, testimonials from friends and family, and suggested variations.
Target produce: Asparagus, Bean, Beet, Berries, Bok Choy, Broccoli, Brussels Sprouts, Burdock Root, Cabbage, Carrot, Cauliflower, Celeriac, Celery, Chard, Chinese Cabbage, Corn, Cucumber, Edamame, Eggplant, Fennel, Garlic, Greens (cooked), Greens (salad), Herbs, Jerusalem Artichoke, Kale, Kohlrabi, Leek, Melon, Mushroom, Onion, Parsnip, Pea, Pepper, Potato, Pumpkin, Radish, Rhubarb, Rutabaga, Spinach, Summer Squash, Sweet Potato, Tomatillo, Tomato, Turnip, Wild Edible Plants, Winter Squash, Zucchini.
Your reward: Everyone who submits a recipe will receive a discount code for purchasing the new cookbook at 10% off the retail price (limit one discount code per entrant; codes will be issued upon publication). If we select your recipe for publication, we’ll credit you as the author, putting your name in print next to your submission. If your recipe is among the ten top-rated entries selected by our tasting team, we’ll send you a free copy of the cookbook upon publication.
Eligibility: Open to all contestants. Multiple submissions are welcome!
Contest deadline: October 31, 2011.
How to enter
Submit recipes online, or mail hard copies to:
ATTN: Recipe Contest Madison CSA Coalition
303 S. Paterson St. Suite 1B
Madison, Wisconsin 53703
If mailing a hard copy, please include an email address or phone number so we can reach you if we have questions about your recipe. By submitting your recipe, you are acknowledging that it is your own and that is has not been previously published. All submissions become the property of the Madison CSA Coalition, and we reserve the rights to all materials. Questions? Email firstname.lastname@example.org or call (608) 266-0300.