Calling all home cooks! Your best recipes needed as Wisconsin’s largest farmers market turns 50.

Calling all home cooks!  Your best recipes needed as Wisconsin's largest farmers market turns 50.

Cookbook to show unique ways to use Wisconsin grown or made produce from the hundreds of producers at the Dane County Farmers’ Market.

It’s midnight Friday and you finally crawl into bed, ready for a full night’s sleep after a busy week at work. Meanwhile, in the tiny town of Blue River in Grant County (434), a farming family wakes up, packs their trucks and heads for Madison and the Dane County Farmers’ Market (DCFM).

Their goal is simple: to sell the freshest, local produce in America’s largest producer-only market.

Every Saturday from April to November, an average of 150 producers per week line the edge of Capitol Square to sell their produce: from pumpkin in the spring and berries in the summer to pumpkins in the fall and cookies all year round.

This year, to celebrate the 50th anniversary of the DCFM, veteran cookbook author Terese Allen is collecting recipes from market vendors and shoppers alike to best from Wisconsin. Specifically, Allen is looking for internationally flavored recipes that show how Wisconsin grown produce fits into global cuisine.

The DCFMs have included several examples on their website, including:

  • Asian-style asparagus with fresh ginger dressing
  • Chorizo ​​feta tacos
  • Rhubarb Kuchen
  • mushroomragout
  • and more!

“This cookbook highlights premium Wisconsin foods in dishes from around the world and celebrates the community, diversity and delicious food of the DCFM,” the site reads.

“So buy local, cook worldwide and send us your recipes!”

You can submit up to five recipes online via a Google form OR by email, [email protected]

Recipes will be accepted until early July, but not all will be included in the final book. Editors are looking for a wide variety of dishes with a variety of ingredients.

“We are looking for uncomplicated dishes,” the editors add on the cookbook entry form. “We also want the story of the recipe, where and how you found or made it, and what makes it culturally, culinary, or personally special.”