Do you have a garden bounty you can’t keep up with? Unable to use your CSA box some weeks? Know a farmer with surplus harvest? Whether you have extra produce or want to purchase some specifically to donate, this map details locations in the Madison area that would love to receive a gift of fresh vegetables. Many secondary or emergency food sources have trouble providing clients with fresh produce, and your donation can help provide healthy, fresh foods for people in need.
Click on the map below to see an interactive display of locations in Madison that will happily accept fresh produce. The pin for each site details donation instructions, preferred and unaccepted items (if any), and contact information.
On Saturday, June 22, UMF started its field trip at Underground Meats production
facility at 931 Main Street. Both Underground Meats and Underground Butcher are part
of a food collective which also includes a catering service and Forequarters Restaurant
on E. Johnson Street. We met Jerry, a mechanical engineer who learned of sausage-
making and now is a member of the collective. He gave us a butcher’s eye view of
salami and salumi (other cured meats). Jerry told us that the pork they use is from
heirloom hogs that are pastured-raised locally on small family farms. They also use local
lamb and goat as well.
Jerry explained the process of making salami from the pork– mixing it with fat, spice
blends, lactose and a nitrite/nitrate blend to inhibit the growth of harmful bacteria and
mold. The meat is extruded into casings and painted with an edible mold which further
prevents the growth of unwanted organisms. The mold gives the casings a white
Next the sausage is hung in a locker which is controlled for humidity and temperature.
The pH is monitored frequently to assure food safety. The meat is then transferred to
another locker where it is cured. This process can take 4-6 weeks for the salami and up
to 6-9 months for the prosciutto and other cuts.
Underground Meat offers classes on sausage-making, etc. and collaborates with other
aspiring butchers and meat producers. They provide meat to many of Madison’s
restaurants and to their affiliates, Underground Butcher and Forequarters Restaurant.
They are a regular presence at the DOT Farmers Market on Saturday AM’s and venture
down to Chicago to sell their products at a farmer’s markets there.
After sampling some delicious salami and chorizo, we walked to Underground Butcher
at 811 Williamson where we met Michael and Casey who told us about their part of the
collective. Here they offer cuts of locally raised grass-fed beef and other meats. Michael
explained that usually the meat from grass-fed animals looks different with the fat being
more yellow in color. Besides selling the dried and cured meat from Underground Meat,
they also make fresh sausage from rabbit, chicken, pork and beef. Both facilities
welcome special orders and are happy to share information on preparing their delicious
Underground Butcher also sells cheeses, wines, beer and other gourmet foods and
products. They offer a sandwich menu with a daily special.
We’d like to thank the people of Underground Meats and Underground Butcher for
sharing their knowledge and enthusiasm for their craft and their delicious products. We
enjoyed the tours and the wonderful sausage that we brought home with us! Night Train
Sausage made with smoked beer, anyone?
Our eleventh market tour took place on May 5th, a quiet Sunday morning, at The Kitchen Gallery (http://thekitchengallery.biz/) with new owner Katrina Kelly. Kelly recently bought the business with husband Matt Kelly, from former owners Stephanie Kessenich and Tom Christensen. Formerly located on Willy Street, The Kitchen Gallery moved downtown to King Street in 2012. Being near the Saturday morning Dane County Farmers’ Market on the Capitol Square has helped bring in walk-in traffic. A new Saturday lunchtime attraction features knife sharpening demonstrations by former chef and Siglinda (http://siglinda.com/) owner, Josh McEachen.
Emphasizing high-quality, durable goods that given proper care will last a lifetime and in turn become heirloom pieces, The Kitchen Gallery also tries to source regionally and offer items made with natural materials, such as wooden bowls made in Michigan, jute floor mats, and dish brushes with replaceable heads. Katrina considered enrolling in professional cooking school when she lived in Washington, D.C., but instead chose to focus on cooking for family and friends. She enjoys talking with customers about favorite cookware lines (Mauviel, for stainless steel and copper pans; Staub, for enameled cast iron pots; and Kuhn Rikon, for pressure cookers), or favorite foods (Rancho Gordo dried heirloom beans). Knife buyer Steven Weiss discussed the store’s selection of European and Japanese knives, and pointed out brands, features, and materials one might consider in choosing a knife.
Personable, knowledgeable staff and hand-picked, long-lasting kitchen goods: a perfect match for Madison food lovers.