Recent News

• Sweet Water Organics How To: Filleting Fish
• Our sprouts are really good, and really good for you!
• Plight of the yellow perch
• Sweet Water perch is on the menu for President Obama’s Dinner at mk Restaurant on April 14th!
• Do you want to work at Sweet Water?
• City wins grant to develop urban farms
• NPR Covers Sweet Water’s Work With Local Perch
• Sweet Water Organics Featured on NBC Nightly News
• Sweet Water Featured on Wisconsin Foodie

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Sweet Water Recipes

• Sweet Water Spring Rolls
• Brazilian Fish Stew
• Fish Stock
• Fish Fumet

Sweet Water News

Sweet Water Spring Rolls

An anytime snack only made better with the addition of great tasting locally grown Sweet Water greens and a spicy peanut sauce!

Spring Roll

• 1 carrot julienned
• 1 cucumber seeded and julienned
• 1 red bell pepper julienned
• 1 handful Sweet Water cilantro
• 2 cups Sweet Water sunflower sprouts
• 2 cups Sweet Water watercress
• 1/4 cup chopped peanuts
• 15 rice paper rolls

Rice paper sheets need to be soaked in warm water for 30 seconds. They will continue to soften after they leave the water, so don't over soak them. Set one rice paper sheet flat on a plate. Arrange a few pieces of carrot, cucumber, and bell pepper lengthwise at the edge of the circle. Top with a sprinkle of cilantro, sprouts, watercress, and peanuts. Fold each side of the wrapper inwards. Fold the bottom flap up over the ingredients. Wrap as snug as possible. Serve with dipping sauce.

Spicy Peanut Sauce

• 1/2 cup natural peanut butter
• 3 Tbs soy sauce
• 2 Tbs Agave nectar
• 1 Tbs sriracha sauce
• 4 Tbs water Dash of white rice vinegar

Whisk all ingredients together. Some peanut butter is very thick and requires more water. Add more sriracha for extra spice.