Simply Wisconsin, LLC

Welcome to chefs, retailers, caterers, and anyone who would like to order certified organic produce and eggs, artisan cheeses, organic grain products, and natural frozen meats from local family farms!

For the week of April 26, 2011, in addition to our regular offerings, we have organic spinach, wildcrafted watercress and spring nettles, and have also added hydroponic Non-GMO and Pesticide-free green bibb lettuce. The first week of May, we expect ramps and possibly green garlic. The second week of May, we plan to add arugula and kale!

We will post our seasonal availability each week on this page for your review. Our delivery schedule is as follows: Tuesday and Fridays - Chicago area and Madison to Stevens Point; Wednesdays - Sheboygan and Fox Valley area, Thursday - Milwaukee area (including Oconomowoc); Tuesdays, Thursdays, and Fridays - Madison area. If you would like more information or want to be put on our weekly availability E-mail list, please contact Deb Hansen at (608) 630-7097, or by E-mail at simplywisconsin@yahoo.com.

We look forward to working with you!

To download a Simply Wisconsin availability sheet for our next available deliveries, click on the link below:

What's On The Menu from Simply Wisconsin for Week of April 26, 2011

To receive our full weekly availability lists with pricing via E-mail, please contact Deb Hansen at simplywisconsin@yahoo.com, or give us a call at (608) 630-7097.

We look forward to supplying you with local, organic produce this season!

Today (March 1, 2011) is the final CSA sign-up day!!

Tue, 01 Mar 2011 03:55:44 -0600

Today is the last day to sign up for our 2011 CSA season! March 1, 2011 we will be closing our registration for the 2011 season due to overwhelming early sign-ups! Sign up and pay in full no later than March 1, 2011 and receive $25 off the purchase of any produce or pantry share.

After March 1, 2011, we will no longer be able to accept sign-ups for the 2011 regular season.

Tomorrow is the last day to sign up for our 2011 CSA!!

Mon, 28 Feb 2011 05:57:09 -0600

Tomorrow is the last day to sign up for our 2011 CSA season! March 1, 2011 we will be closing our registration for the 2011 season due to overwhelming early sign-ups! Sign up and pay in full no later than March 1, 2011 and receive $25 off the purchase of any produce or pantry share.

After March 1, 2011, we will no longer be able to accept sign-ups for the 2011 regular season.

March 1, 2011 is the last day to sign-up for our 2011 CSA season!

Fri, 25 Feb 2011 05:02:15 -0600

March 1, 2011 we will be closing our registration for the 2011 season due to overwhelming early sign-ups! Sign up and pay in full no later than March 1, 2011 and receive $25 off the purchase of any produce or pantry share.

After March 1, 2011, we will no longer be able to accept sign-ups for the 2011 regular season.

To sign up online and pay via Google Checkout, follow the link below:

http://simplywisconsin.smallfarmcentral.com/members

To sign up online and pay via PayPal, following the link below:

http://www.simplywi.com/store/233

WE ARE NOW SOLD OUT OF OUR 2011 MEAT SHARES AND HALF PRODUCE SHARES ARE ALMOST SOLD OUT!

Down load our 2011 CSA brochures for your location, by clicking on one of the links below:

Download 2011 Chicago Area CSA Brochure

Download 2011 Illinois North CSA Brochure

Download 2011 Madison CSA Brochure

Download 2011 Monona CSA Brochure

Download 2011 Vie Restaurant CSA Brochure

Download 2011 Thermo Fisher Scientific CSA Brochure (Employees Only)

Simply Wisconsin DEEP WINTER CSA program - delivered to your door!

Thu, 10 Feb 2011 07:54:49 -0600

We are launching our "Deep Winter CSA" share program today for our hardcore CSA members who want to continue to receive organic produce and eggs, cheeses, pantry items, and meats all from Wisconsin family farms delivered to their door February through May, 2011! Guidelines and first availability list below - click on the links to open the information:

DEEP WINTER CSA GUIDELINES

DEEP WINTER CSA Availability List for the Week of February 22, 2011

Sign up now - the first delivery is scheduled for the week of February 22!

There is a lot of information in both the guidelines and the availability list, so read thoroughly and contact me at simplywisconsin@yahoo.com with questions.

Stay warm!

Deb

New recipe: Turkey Brine

Tue, 23 Nov 2010 05:37:40 -0600

1/2 cup honey

Zest and juice of 2 oranges

10 bay leaves

20 sprigs thyme

20 sprigs sage

1/2 cup garlic cloves, smashed

1 tablespoons black peppercorns

1 cup kosher salt

1 gallon water

15-20# turkey, giblets, etc., removed

Combine all ingredients except turkey in a large pot. Bring to a rapid boil and remove from heat.

Once the brine is cold, place the turkey and brine together in a container large enough for the turkey to be completely submerged. Refrigerate overnight.

Remove the turkey from the brine; rinse and pat dry. Discard brine.

Cook turkey to specifications on packaging. (The general rule of thumb for cooking a turkey is 15 minutes per pound at 325 degrees with at least 15 minutes of resting time.)

New recipe: Golden-Crusted Brussels Sprouts

Sun, 07 Nov 2010 11:29:09 -0600

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any ragged outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a “glug” of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don\'t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they\'re tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately. Serves 4.

New recipe: Brussels Sprouts with Horseradish Sauce

Sun, 07 Nov 2010 11:27:41 -0600

1 pound fresh Brussels sprouts, trimmed and quartered (or halved if small)

HOW TO TRIM BRUSSELS SPROUTS: Wash the sprouts under running water. Slice off the stem end about 1/4 way into the sprout, then remove the outer leaves. Check to see that the remaining sprout is completely clean and the leaves unblemished, if not wash again and remove another layer of outer leaves. Quarter (or halve, if small) the sprouts, cutting right through the core. This step can be done several hours, even a day before. It\'s the only redeeming feature about cleaning Brussels sprouts!

1/2 cup chicken or vegetable broth Salt
1/2 cup sour cream 1 tablespoon horseradish
Pepper

In a skillet large enough to mostly keep the sprouts in a single layer (and that can be covered), add the sprouts and chicken broth. Toss to sprouts with liquid. Cover and bring to a boil (hard to see, I know) and then cook for 3 minutes. Uncover and carefully cook til liquid boils off and Brussels sprouts are done. Season with salt to taste. Mix sour cream and horseradish together in a small bowl, then turn into the Brussels sprouts, turning gently so not to tear apart them apart. Let warm through. Transfer to a warm (preferably, to hold the heat a bit better) serving dish, season with pepper and serve.