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