“What’s in the Box?” 2026 Eat Local Cooking Challenge

Once again Willy Street Co-op teamed up with Edible Madison for a very special, community-wide Eat Local Cooking Challenge. Participants could buy a box of local products and tune in to see how two chefs decided to use them. If you missed the event, or just want to watch it again, you can view it here. Then check out what our General Manager and one of our Co-op class instructors made with their boxes!

Anya Firszt

Anya is the Co-op’s General Manager.

Here’s a photo of my Baked Apple Rose, made with the following Eat Local ingredients: Blue Roof Liberty Apple, Maple Valley Cooperative Dark & Robust Maple Syrup, and Saffi Saana Dark Balsamic Vinegar (other ingredients used were puff pastry, cinnamon, and apricot preserve). The whipped cream was made with heavy whipping cream, Maple Valley Cooperative Dark & Robust Maple Syrup, and Wonderstate Coffee Driftless Blend.

Here’s a photo of the black bean soup I made with the Eat Local Challenge ingredients; items used Meadowlark Farm & Mill Black Beans, Nueske’s Applewood Smoked Meats wild Cherrywood Bacon, The Deliciouser Deer Camp Seasoning, Maple Valley Cooperative Maple Syrup, and Saffi Saana Balsamic Vinegar. Other ingredients used: onions, carrots, celery, green serrano and red fresno peppers, and chicken broth. Garnished with fresco and cilantro.

And, last, a stroganoff-like dish, made with Fox Heritage Farms Bacon and Cheddar Brats, Nueske’s Applewood Smoked Meats Wild Cherrywood Bacon, Lovefood Farm Thyme, The Deliciouser Deer Camp Seasoning, and Saffi Sanna Balsamic Vinegar. Other ingredients used: chicken, onions, dry white wine, and heavy cream. Served over wide pasta noodles with parsley.

Stephanie “Steffry” Langham

Steffry is a member of the Co-op’s Finance department and a Co-op class instructor.

Red Eye Roux Maple and Bacon Baked Black Beans