Exciting News!

This just in! Thanks to Seven Hawks Vineyards, every person who attends our dinner tomorrow night will have a chance to win one of two gift certificates for a bottle of wine!
Tickets can be purchased at the Co-op or by emailing winonafarmersmarket@gmail.com. They can also be purchased at the door for $45 for one or $80 for two.
We are very excited and we hope to see everyone there! Thank you for your continued support of the Winona Farmer's Market. 

This Week's Recipe: Chorizo Potato Hash with Fried Eggs

This Week’s Recipe: Chorizo Potato Hash with Fried Eggs

*Hyvee

Ingredients:

• 1/2 (15 oz) pkg chorizo
• 1 ½ C. potatoes
• ⅓ C. chopped onion
• 1/4 c. chopped red bell pepper
• 2 cloves garlic, minced
• salt and black pepper, to taste
• 1-2tbsp olive oil
• 1 tbsp butter
• 2 large egges
• Fresh cilantro, for garnish

Methods:

1. Remove casing from chorizo, if present. In a large nonstick skillet, cook chorizo over medium-high heat until brown, using spatula to break up the meat. Reserving drippings in skillet, use a slotted spoon to transfer chorizo to a plate lined with paper towels; set aside.
2. To reserved drippings, add potatoes, onion, bell pepper and garlic. Sprinkle with salt and pepper. Cook over medium-high heat for 12 to 15 minutes or until potatoes are crisp on the outside, adding olive oil as necessary to avoid sticking. Stir in chorizo and reduce heat to medium-low.
3. In a small skillet, melt butter over medium heat. Break eggs into skillet; sprinkle with salt and pepper. Reduce heat to medium-low and cover briefly. Uncover and cook eggs until whites are completely set and yolks start to thicken slightly.
4. To serve, divide potato mixture between two plates. Top each with a fried egg. If desired, garnish with cilantro.

Featured Vendor: Shao Her

This week's featured vendor is Shao Her. She is located in Holmen, Wisconsin and sells primarily vegetables such as: radishes, kohlrabi, peppers, green onions and carrots. Shao's favorite vegetable is the hot pepper.
Shao has been at the Winona Farmer's Market for seven years. She has been at the market as long as she has been farming. Her favorite part of the market is selling vegetables to her customers. Shao is also at the farmer's market in LaCrosse every Sunday.

Featured Vendor: Herbal Turtle Farms

This week's featured vendor is Bryan Crigler of Herbal Turtle Farms located in Winona, MN. He specializes in forest-grown mushrooms, specialty herbs and vegetables. He has also done garlic this year. All of the products are naturally grown without the use of harmful chemicals.
He cultivates a few varieties and is certified to find a few wild varieties.
Bryan got into sustainable agriculture after  away from a corporate job and spending a lot of time on a hobby farm. He really enjoyed it and that is what made him want to become a farmer.
Bryan has been at the Winona Farmer's Market for five years. He believes people are drawn to the farmer's market because it is a place for the community to get together. There is a good variety of vendors, coffee and live music making it a good place for people to hang out. Bryan's favorite part of the market is people talking to the farmers and meeting the people that grow their food.

You can learn more about Herbal Turtle Farm on their website, Facebook, Twitter, or Linked In page.

Don't forget Bryan's mushrooms will give you super powers and (probably) make you smarter!

This Week's Recipe: Tomatoes Stuffed with Sausage Red

This Week’s Recipe: Tomatoes Stuffed with Sausage Red

*Eating By Color

Ingredients:

6-8 Medium Tomatoes

1 lb ground sausage (can use beef or lamb for different flavor) browned

3 cups bread crumbs

½ minced onion

2 tbsp chopped fresh parsley

2 eggs beaten

Salt and pepper to taste

Methods:

•        Cut the top off of the tomato and scoop out the pulp.

•        Mix the bread crumbs, cooked and drained meat, onions, parsley and seasoning.

•        Add beaten egg and mix again.  Should be slightly sticky. If too moist add more bread crumbs.

Should hold together.

•        Stuff tomato with filling. Bake at 400 degrees for about 30-40 minutes.

•        Serve with a salad for great summer meal!

Local Food Dinner

We have some exciting news! Tickets will soon be available for our 1st Annual Local Food Dinner at The Boathouse! Two seatings will be available and the menu will be announced soon. Come support your local non-profit Farmer's Market while enjoying great, locally grown food!

Featured Vendor: Claus Organic Orchard

This week's featured vendor is Claus Organic Orchard. They sell mainly apples, but they also supplement with jams, jellies, squash and the Chinese Lantern decorations. They started out with just apples, but started to supplement with jams and jellies. The orchard was started in 1980. They have been at the Winona Farmer's Market since 1990. 

Their favorite part of the market is meeting new people and seeing old friends. 

This Week's Recipe: Apple-Cranberry-Stuffed Acorn Squash

Apple-Cranberry-Stuffed Acorn Squash

Ingredients:

2 C. Cranberry Juice, heated

2 Acorn Squash, halved and seeded

2 C. chopped Granny Smith apples

½ C. packed brown sugar

½ C. dried cranberries

½ C. sliced almonds

6 tbsp. butter, melted, divided

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

1. Preheat oven to 350 degrees.
2. Pour cranberry juice into a 13-by-9-inch baking pan. Arrange squash halves, cut-sides down, in cranberry juice. Bake, uncovered, for 30 minutes.
3. In a medium bowl, combine apples, brown sugar, cranberries, almonds and 4 tablespoons melted butter. Sprinkle with cinnamon and nutmeg.Remove squash from oven; drain juice from pan. Turn squash upright and brush remaining 2 tablespoons melted butter over cut sides and cavities of squash.
4. Remove squash from oven; drain juice from pan. Turn squash upright and brush remaining 2 tablespoons melted butter over cut sides and cavities of squash.
5. Fill cavities with apple mixture. Return squash to oven and bake, uncovered, 60 minutes more or until squash halves are tender.