Chilled snap pea soup
Roast beet salad with sweet young spring greens
Horseradish-Crusted Steak with Roasted New Potatoes,
Glazed Radishes and Parsley Jus (get recipe)
Rhubarb Tart
Spring: new-season maple syrup; rhubarb; radishes; asparagus, fresh-dug or "wintered-over" root crops, including Jerusalem artichokes and parsnips; wild things like ramps, morels and wild onions; greenhouse spinach and lettuce; peas; cultivated sorrel; farmed rainbow trout; last fall's hickory nuts (hand-shucked over the winter)
Summer: strawberries; sweet corn; tomatoes; summer squash; cucumbers; Hmong vegetables like bitter melon and Thai eggplants; sweet peppers; Swiss chard; edible flowers; sweet onions; grilled chicken, steaks, hot dogs and bratwurst; cantaloupe; sour cherries; blueberries; blackberries; plums; homemade ice cream
Fall: wild rice; cranberries; heirloom apples like Golden Russet and Black Willow Twig; cabbage; pears; kohlrabi; cooked greens (like collards, kale, mustard greens); shiitake mushrooms; fall raspberries; pork chops; smoked whitefish and chubs; seasonal microbrewed beers; apple cider
Winter: potatoes; pie pumpkins and winter squash (think acorn, butternut, buttercup, etc.); brussels sprouts; burdock roots; celeriac; sauerkraut; dried apples; dried cherries and cranberries; Wisconsin artisanal cheeses; sausages; organic turkey; hardwood-smoked bacon; butter cookies and egg nog for the holidays
Get Bruce Sherman's Horseradish-Crusted Steak recipe
Q&A with Bruce Sherman
see Earth Dinner ideas for other parts of the country
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