Featured Vendor: Whitewater Gardens

This week's second featured vendors are Sandy and Amanda Dietz of Whitewater Gardens located in Altura, Minnesota. They have been in operation since 1996 starting with a half acre of vegetables that grew into ten to twelve acres of vegetables with two greenhouses and two in the making.
They purchased their farm of 120 acres in 1991. They grow their vegetables for wholesale, CSA, and the farmer's market.They are also currently working on winter production.
Whitewater Gardens has been at the market since their beginning in 1996. Sandy believes people should come to the market because of the fresh food and the fact that the market is a social event. It gives people a chance to get to know the people who grow their food. Sandy herself loves the socializing and the people the best about the market.

You can find Sandy at the farmer's market every Saturday morning from 7:30 a.m. until 1:00 p.m. She can also be reached by phone at (507) 932-5225

Featured Vendor: Renaissance Breads and Pastries

This week's featured vendors are Sally Reimer and Harmony Bornk of Renaissance Breads and Pastries located in Galesville, Wisconsin. Their bread is made by hand in small batches by Sally and Harmony, who are devoted to providing the community with local, quality and organic baked goods. All breads are made from 100% organic flour and grains. They feature a selection of authentic artisan breads that include sourdoughs whole grains and ryes. Their pastries feature scones in a variety of flavors, cinnamon rolls, and cookies.
Sally and Harmony took the bakery over from a friend six years ago. They have been at the Winona Farmer's Market since they started. Sally's favorite part of the market is seeing people smile and being outside enjoying the weather.

You can find Renaissance Breads and Pastries products at the following outlets:

• The Common Market, Galesville, WI
• Bluff Country Co-op, Winona, MN
• People's Food Co-op, La Crosse, WI
• Festival Foods, Holmen and Onalaska, WI
• Viroqua Food Co-op, Viroqua, WI
• People's Food Co-op, Rochester, MN
• Kickapoo Exchange, Gays Mills, WI
• Winona Farmer's Market, Winona, MN

You can like Renaissance Breads and Pastries on Facebook here. To view the full interview with Sally, please visit our YouTube channel here.

Featured Recipe: Garlic-Roasted Kale

This Week’s Recipe: Garlic-Roasted Kale

• 3.5 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1 garlic clove, thinly sliced
• 10 ounces kale, stems removed and chopped
• 1 teaspoon sherry vinegar

Preparation

1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.
2. Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.
3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

Featured Vendor: Ann Kline

This week's second featured vendor is Ann Kline of Kline Brothers Farm. She has been at the market for quite some time. They have been at the Winona Farmer’s Market since the market's beginning about 26-27 years ago. 
Based in Centerville, Wisconsin, they produce sweet corn, watermelon and muskmelon. Ann enjoys coming to the market in order to get the word out about their delicious sweet corn and to bring locally grown produce to people who would otherwise not be able to get such fresh food.

Featured Vendor: Harold

This week's featured vendor is Harold. 
Harold is one of the longest standing vendors at the Winona Farmer’s Market. At his stand you will see him selling honey as well as other beeswax products. 
Harold enjoys the challenge of raising bees and has been doing since 1957 on his farm in Stoddard, Wisconsin.
He has been at the Winona Farmer’s Market for about 20 years and enjoys coming because of the great people he has been able to meet and befriend over the years.

Featured Vendor: Vang Xiong

This week's second featured vendor is Vang Xiong. She carries a lot of different varieties of vegetables at her stand. They also have fruit that will be coming later in the season.
This is her fifth year at the market. Her favorite thing about the market is to be able to be outdoors. She thinks people are drawn to the market by the fresh produce that people wouldn't be able to find in a lot of the stores.
Feel free to stop by the market and visit Vang Xiong any Saturday through October from 7:30 a.m. until 1:00 p.m.
Thanks for supporting your local farmers!

To hear the full interview with Vang Xiong, please visit our YouTube channel here

Featured Vendor: Mary Slabaugh

This week's first featured vendor is Mary Slabaugh. Mary is a baker that produces mainly baked and canned goods such as: bread, pie, cookies, cakes, jams, jellies and pickles using organically grown materials. She is located in Lanesboro, MN. This is Mary's tenth year at the Winona Farmer's Market. Mary's favorite thing about the market is all the good people that come.

To view the full interview with Mary on our YouTube channel, click here.

Recipe: Farmer's Market Scramble

Farmer’s Market Scramble

8 eggs

2 Tbs. nonfat milk

Sea salt and freshly ground pepper, to taste

4 tsp. olive oil

1 small zucchini, diced

1 ripe medium tomato, seeded and diced

1 cup (1 oz./30 g) firmly packed baby spinach leaves

1/4 cup (1 oz./30 g) freshly grated pecorino romano cheese

In a bowl, whisk together the eggs, milk and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy. Set aside. In a nonstick frying pan over medium heat, warm the oil. Add the zucchini and another pinch of salt. Cook, stirring, until just tender, about 1 minute. Add the tomato and stir to combine. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan. When the eggs are about half cooked, 1 to 2 minutes longer, add the spinach and the cheese. Stir gently to combine and continue cooking until the eggs are completely set but still moist, about 1 minute more. Transfer to a warmed platter and serve immediately. Serves 4.

*Recipe found on Pinterest

Featured Vendor: Go Boy Dough Breads and Pastries

This week's featured vendor is Richard Klindworth of Go Boy Dough Breads and Pastries located in LaCrosse, WI. All of his products are produced at the Radisson Lacrosse Center in LaCrosse due to state laws governing that food cannot be made in the home.
He makes a lot of specialty scones, vegan scones, muffins pies, cookies, granolas and he is getting into making more gluten free products. He uses all organic flours and fruits.
It is Richard's fourth year at the Winona Market. He believes people should attend farmer's markets because of the people that come to markets having a better sense of nutrition.

Richard can be reached by email at klindrw@charter.net or phone at (608) 787-9816. He does take specialty orders by phone or email from customers. His full interview can be viewed on our YouTube channel here.

Recipe: Roasted Garlic Potato Soup

Roasted Garlic Potato Soup

Original recipe makes 6 servings

• 6 potatoes, peeled and cut into 1 inch pieces
• 2 tablespoons olive oil, divided
• 1/2 teaspoon ground black pepper
• 1 onion, chopped
• 6 cloves garlic, peeled

• 3 cups chicken broth
• 1 cup water
• 1 cup whole milk
• Salt to taste
• Preheat oven to 425 degrees F (220 degrees C).
• Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
• In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.

Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.  

*Recipe found on allrecipes.com

Featured Vendor: Firefly Gardens

This week's featured vendor is Sandy Pehler of Firefly Gardens. They are located in Fountain City, WI and specialize in the hybridization of flowers. Hybridization is the crossing of one flower to another flower and creating a new flower. Sandy's favorite flower is the day lilly. She is attempting to create a blue one.
Firefly Gardens has been at the Winona Farmer's Market for three years. Sandy's favorite part of the market is being out amongst the people.

You can like Firefly Gardens on Facebook here. They can also be reached by phone at (608) 687-3307. You can view the whole interview with Sandy on our YouTube channel here.

Featured Vendor: Hoch Orchard and Gardens

Hoch Orchard and Gardens is a small, certified organic family farm run by Harry and Jackie Hoch. All of their fruit is grown on their farm.
The orchard has been in the family since the early 1950's.
The Hoch Orchard vendor booth at the Winona Farmer's Market is run by their intern, Courtney Kirker, who has been interning with them since April.
Hoch Orchard is primarily an apple orchard with over 50 different kinds of apples. All of their apple cider, jams and jellies are produced in the commercial kitchen at the orchard.
There are also vegetable gardens, raspberries, blueberries and strawberries.
Hoch Orchard is currently raising sheep instead of pigs. They have recently made the switch after raising pigs for a long time.

The whole interview with Hoch Orchard and Gardens can be viewed on our YouTube channel here.