Blog
Darlene Murphy
June 9, 2025
Let's bust a myth right off the bat: Wisconsin isn't just cheese curds and brats, and no, we’re not whispering that. Perhaps we’re shouting it from the rooftops: WISCONSIN ISN’T JUST CHEESE CURDS AND BRATS!
As locals, we’ve watched the food scene evolve. And as fellow Wisconsinites, we’ve had first-row seats to how our state has been embracing cleaner, greener eating without giving up flavor or fun.
This isn't about going granola or surviving on sad salads. It's about eating real, delicious food that is good for you, both in taste and nutrition. You may have thought we were here to tell you all the things you can’t have, but we’re here to show how vegetarian food in Wisconsin can be satisfying, nutritious, simple, and absolutely crave-worthy.
There’s a real shift in America's Dairy Industry. More people are conscious of where their food comes from, how it's grown, and what's actually in it. The farm-to-table movement is more than just a coastal trend; it’s deeply rooted in Midwestern soil.
Our farmers' markets are busier than ever. From Madison's epic Dane County Market to Milwaukee's Fondy Farmers Market, locals are connecting directly with food growers. Over the past few years, this desire for transparency and wellness has only intensified.
Seasonal eating is also on the rise, syncing with Wisconsin’s unique climate. There's something special about waiting for the first spring ramps or late-summer heirloom tomatoes. Food just tastes better when you know it hasn't traveled thousands of miles to reach your plate. It’s homegrown
Wisconsin's growing season might be shorter than California's, but what we lack in length, we make up for in flavor. Our rich soil produces some incredible vegetables when given the chance.
In springtime, keep an eye out for asparagus, ramps, and baby greens between all the yellows of marigolds and purples of irises. Summer brings a bigger explosion of colors, from vibrant cherry tomatoes to crisp cucumbers and sweet corn that tastes absolutely amazing. Fall comes with hearty root vegetables, winter squash, and apples.
Why does seasonality matter? First, peak-ripeness produce contains more nutrients. Second, it requires less energy (and cost) to grow and transport, making it a win for both your body and the environment. And honestly, a tomato that ripens on the vine? Always better than one that ripens in a truck.
Let's talk about real salads. Not the sad desk-lunch kind with limp lettuce and three cherry tomatoes. We're talking about thoughtfully constructed, flavor-packed bowls that satisfy.
The best salads in Milwaukee today have evolved far beyond the classic iceberg lettuce with ranch dressing. They are all about texture—crunchy, creamy, chewy—and layers of flavor from roasted vegetables, hearty grains, and homemade dressings, that delight your tastebuds.
What makes a great salad? Balance. You need protein to stay full (think lentils, chickpeas, or even local meats if that's your thing). You need healthy fats like avocado or olive oil. And you need vegetables prepared in multiple ways that are raw for crunch, roasted for sweetness, and pickled for acidity and tang.
Some of the best salads in Milwaukee come from spots that get this balance right. At Forage Kitchen, we build our bowls with the magical mix of vegetables, grains and protein, creating both nutrition and flavor in every bite.
Milwaukee's vegetarian food scene isn’t about imitation meat or heavily processed substitutes. It's about celebrating vegetables in their truest form, with cooking techniques that highlight their natural flavors and textures.
What makes vegetarian food so satisfying? Umami. That savory depth hits all the right notes. Mushrooms, miso, smoky spices, caramelized onions, and roasted root vegetables, all offer that rich flavor punch without animal protein.
Wisconsin's vegetarian food options have come a long way. You’ll find hearty grain bowls topped with roasted veggies, tacos with seasoned beans and slaws, and sandwiches stacked with grilled vegetables and house-made spreads. These aren't "alternative" meals. They're just good food that happens to be plant-based.
Read this to know where you can find the best vegan salads near Milwaukee.
We get it that not everyone has time for a leisurely lunch break. Sometimes you need something quick and clean that doesn’t come in a drive-thru bag.
More quick-service spots are emerging that cater to health-conscious eaters and are equally convenient and as the name suggests: quick. Look for places with grab-and-go salads to save time, wraps filled with fresh vegetables and grains, and smoothies made with seasonal produce.
These best spots offer options that are gluten-free, dairy-free, or vegan and don't feel like a sacrifice. The key? Start with whole ingredients rather than processed ones.
At Forage Kitchen, we've built our restaurants around exactly what we've been talking about here: locally sourced, vegetable-forward food that's actually delicious. Our build-your-own bowl bowls put you in charge, allowing you to create combinations that suit your taste and dietary needs, and did we mention they’re delicious? Because they are!
Our grain bowls feature ingredients like kale, roasted sweet potatoes, organic black rice, house-made hummus, and sunflower seeds, paired with your choice of dressing.
We don’t just serve healthy food in Milwaukee; we support sustainability. We use compostable packaging, partner with local purveyors, and believe in sourcing transparency.
With us, you know exactly what you're eating and where the ingredients of your bowl came from. This is not about following trends; we've created a food system that works better for everyone.
It’s not hard to eat well from Wisconsin’s fertile fields. And eating better doesn’t require extreme rules or labels. This isn’t being vegetarian, vegan, or flexitarian. It's about choosing real foods when you can—foods that fuel you and feel good to eat.
Wisconsin is full of vibrant, veggie-forward possibilities that honor our agricultural heritage while looking toward a more sustainable future. And yes, there's room for balance. Go ahead and enjoy your Friday fish fry or cheese curds; we’re not taking them away. But fill your plate with color most of the time.
We invite you to discover your new favorite spot for eating green. Start with just one meal this week, maybe even at Forage Kitchen, Wisconsin, and see how satisfying eating local, seasonal, plant-forward food can really be.
Darlene is the co-owner of Forage and an expert in restaurant and food marketing, brand development, and public relations for small businesses. She specializes in creating compelling marketing materials, including ad copy, websites, and catalogs, to help brands connect with their audience.
