Featured Vendor: Kappers Big Red Barn

This week's featured vendor is Jeanette Kappers of Kappers Big Red Barn. It is a family business that is owned and operated by Bob and Jeanette Kappers with the help of their three sons in Chatfield, MN.
Kappers' has a fully licensed Grade A bottling plant right on their farm. They only use milk made from their cows. The cows receive no BST and graze as much as the season permits.
Kappers' booth at the market contains cheese curds, ice cream, different varieties of milk in glass bottles and eggs. As well as farm fresh quality and good company.
You can watch the video of the full interview with Jeanette here.
Jeanette believes people are drawn to farmer's markets because the food is farm fresh and homegrown. You also meet a lot of interesting farmers and learn where your produce is from.
Jeanette and Bob's farm is always open for visits. The farm store is self-serve and open from 6 a.m. until 8 p.m. every day.

Jeanette Kappers of Kappers Big Red Barn

To learn more about Kappers Big Red Barn you can check out their website or like them on Facebook. You can also check them out at the Winona Farmer's Market every Saturday through October from 7:30 a.m. until 1:00 p.m.  

Rhubarb Recipes

Rhubarb/Yogurt Fool                 Tasty Cooking For Good Health By Anne Marshall

 1lb of rhubarb

½ cup of raisins

2 Tbsp raw sugar

1 tbsp chopped walnuts

2 1/2 cups natural yogurt (Can use plain or vanilla flavored)

Lemon juice to taste

Wash rhubarb thoroughly and cut into 1 inch pieces. Stew gently with ½ cup of raisins

and the raw sugar. Cool. Place rhubarb and raisin mixture in mixing bowl. Add yogurt

and lemon juice stirring with wooden spoon. Spoon rhubarb into glasses and chill at least

1 hour. Decorate with a dessertspoon of yogurt and some chopped walnuts.

*Rhubarb is rich in calcium!




Rhubarb Skillet Pie                    The Good Food Cookbook By Margo Oliver

2 cups of sifted all-purpose flour

3tbsp of baking powder

1 tsp salt

1/3 cup of shortening

1 cup milk

4 cups finely chopped rhubarb

2 cups chopped apples

2 cups sugar

1/3 cup flour

1 tsp mace

¼ tsp salt

3 tbs butter

Heat oven to 400 degrees Fahrenheit. Have ready a greased 10 inch cast iron skillet that can go in oven.

Sift 2 cups of flour, baking powder and 1 tsp of salt into a bowl. Add shortening and cut in

finely with pastry blender or fork. Add enough of 1 cup milk to make a soft dough that is

easy to handle, mixing lightly with a fork. Turn on lightly floured board and knead gently

about 6 times to smooth and round. Roll into 14 inch circle. Lift dough into skillet and let

excess hang over edge of skillet.

Combine the rhubarb, apples, 2 cups of sugar, 1/3 cup flour, mace, ¼ tsp salt and pile the

mixture into the dough-lined skillet. Dot fruit mixture with butter. Fold the overhanging

dough in over the fruit, leaving the centre uncovered.

Brush top of dough lightly with milk and sprinkle with sugar. Bake about 50 minutes

or until fruit is tender. Cover loosely with aluminum foil after first 30 minutes baking

to keep the top from browning too much. Cut in wedges and serve warm topped with

whipped cream!

Featured Vendor: Crêpe Jeanluc

This week's featured vendor is Crêpe Jeanluc.
Jeanluc was born and raised in Paris, France where he learned the ancient crêpe recipe that goes back generations. The batters he uses are as organic as possible and made with local ingredients. The flour he uses is obtained from Great River Organic Milling in Fountain City, WI. The eggs and milk that go into the crêpes are also organic and purchased locally.
In France, Jeanluc was a musician by trade, but he moved to Wisconsin after his wife Teri decided she wanted to reconnect with her family. Jeanluc was 50 when they moved from France to Wisconsin. He wasn't up for starting up another music career, so he started his crêpe business.

A photo of Jeanluc in action at the Farmer's Market making multiple crêpes at a time.

Be sure to check out his website for more information. You can also like Jeanluc on Facebook for updates on where else he is setting up shop. For now you can be sure to find the Crepe man at the Winona Farmer's Market every Saturday.

Check out this video of Jeanluc's interview at the market.

Be sure to check back for next week's featured vendor and check out the Winona Farmer's Market every Saturday through October from 7:30 a.m. until 1:00 p.m. 

Featured Vendor: B & E Honey Bee Products

As a way for the Winona Farmer's Market to get to know and show appreciation for our vendors, we are going to feature one of them each week. All of our vendors are different and have very special qualities we would like to highlight. This week's featured vendor is Kim Ericksen with B & E Honey Bee Products.

Kim’s candles are made of 100% beeswax from bees in the Winona area. Beeswax is a by-product that is produced when honeybees consume honey. It takes about 7-8 lbs of honey to produce one pound of beeswax. That’s anywhere from 20-30 million visits to flowers! Visit them at the Winona Farmers Market to see their amazing selection of candles! Kim can also make gift baskets and has bulk beeswax available. She now even has some beautiful orchids as well. 
Visit www.bandehoneybeeproducts.com for more information!

Be sure to check out B & E Honey Bee Products at the Winona Farmer's Market every Saturday from 7:30 am to 1:00 p.m. 
And don't forget to check back next week for the featured vendor of the week!