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  Chequamegon Bay

Community Cookbook

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Full text (PDF) of the cookbook is available here.

FEAST by the Bay Community Cookbook
A family friendly cookbook featuring favorite local foods from the Chequamegon Bay region of Lake Superior

The Chequamegon Bay region of Lake Superior
is the “breadbasket” of northern Wisconsin.
From woods to water and farm to forest,
we are blessed with a great abundance of fresh, local food.

This cookbook is designed to help you enjoy these wonderful, healthy foods with your family and friends. It is loaded with
family-friendly, kid-tested recipes
that will add a little flair to your family meals.

These recipes use mostly local ingredients, but also include common non-local pantry items such as
oils, spices, and grains.  

Eating fresh, local food is a great way to improve your physical health and keep our local economy strong.
Local food doesn’t have to be expensive,
especially when you eat with the seasons!

Feel free to substitute ingredients that suit your taste,
your budget, and what’s already in your pantry.
Enjoy the FEAST!

FEAST by the Bay Community Cookbook Recipes:

Click each title for an individual PDF.

Winter

Spring

Awesome Chicken Salad
Cran-Merry Solstice Sauce
High Tunnel Turnip Soup
Kim Chi Quesadillas
Rosemary Roasted Roots
Rutabaga Mash
Tall Timber Tortillas
Chequamegon Saag
Fisherman's Pie
Hearty Hambone Soup
Maple Rhubarb Crisp
Penokee Pasta
Rad Rhubarb Spring Salad
Sassy Cheese Spread
Superior Stir Fry

Summer

Autumn

Bayview Beach Black Bean Salad
Blueberry Brain Freeze
Cuckoo Cucumber Melon Salad
Garden Face Frittata
Green Rice
Kohlrabi and Carrot au Gratin
Mix and Match Salsa
Perfect Pesto Pasta
Sea Cave Caesar Salad
Summertime Strawberry Banana Smoothie

Corny Cornbread Muffins
Homegrown Tomato Sauce
Kakagon Wild Rice Soup
Manoomin Maple Muffins
Maple Vanilla Squish Squash
One Sister Squash Soup
Rainbow Slaw
Sunchoke Pancakes
Superior Ceviche
Venison in a Blanket

Thank you to all of our contributors and project partners!

Angelo Baca, Bayfield Food Producers Co-op, Britton Doolittle -  Deep Roots Farm, Caroline Perkins, Chef JonBoy Berthel - Penokee Mountain Foods, Chef Molly Siegler, Chef Noreen Ovadia - Cafe Coco, Chef Patrick Moore - A’viands Ashland School, Chequamegon Food Co-op, Greta Kochevar - Washburn School, Jamey Penney-Ritter, Jason Fischbach, Jeff Savage, Linda Gordon, Michael Stanitis - Sassy Nanny Cheese, Mino Wiisinidaa! Let’s Eat Good!, Mrs. Kucinski’s 4th Grade class - Washburn School, Owen Maroney, Spirit Creek Farm, Todd Rothe - River Road Farm, UW Extension - Bayfield County

Cookbook compiled by:

Magdalen Dale, Kellie Pederson, and Lilly Soshnik-Tanquist
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         The F.E.A.S.T. by the Bay website is currently maintained through the community outreach of the Farm to School Programs in the Ashland, Bayfield, and Washburn School Districts.
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  • Home
    • Contact
    • In the News
    • What We're Reading
    • Volunteer Opportunities
  • Food Sovereignty
    • Bad River Tribal Food Sovereignty
    • Community Gardens
    • Local Resources & Partnering Organizations
  • Education
    • Winter Spinach High Tunnel Research Project
    • Farm to School >
      • Harvest of the Month
      • School Gardens
      • Farm-to-School Contacts
      • Internships
      • Local Food Requests
      • Events
    • High Tunnel Greenhouse Project >
      • Resources for Educators
      • School High Tunnels
  • Access to Food
    • Local Food Retailers
    • Farmer's Markets
    • CSAs
    • Farm-to-Table Restaurants
    • Food Pantries & Community Resources
  • Sustainable Farming
    • Listing of Local Farms
    • Resources For Established and Aspiring Farmers
  • Traditions
    • Ojibwe Food Traditions
    • FEAST Community Cookbook & Recipes
    • Farm to School Local Foods Recipes
  • Donate