On a farm in Green Bay, Wisconsin, Michelle Bernstein puts on her rubber boots and visits Ledgeview Gardens, where there are no seasonal limits. Greenhouses extend crops well into the winter months, so produce is fresh and available year-round. With a tip of the toque to some of the nation’s well-crafted Wisconsin cheese, chef Justin Carlisle grills beef steak with cherry tomatoes, cucumber, sorrel, and sharp provolone. And Greenbay’s rock star chef Chris Mangless prepares ricotta and grana gnudi with local mushrooms, thyme, and flowering chives, followed by a ricotta pound cake with rhubarb compote for a decadent dessert.
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