MARKET DATES
•
November 14th
•
December 12th
•
January 9th
•
February 13th
•
March 13th
10 A.M. TO 2 P.M
Oconomowoc Landscape & Supply
Garden Center (HWY 67 & HWY K)
www.oconomowoc.org
Meet the Vendors
Caroline Carter, Chef Extraordinaire
Eden’s Market
Caroline Carter has been eating raw foods
for the past 10 years. She finds that integrating
uncooked, plant-based foods into her diet
promotes optimum health and well-being. For
Caroline, this way of eating has been great for
maintaining a healthy weight and a happy
disposition.
Chef Caroline founded Eden’s Market
(www.edensmarket.com) in 2007 after
discovering the healing powers and health benefits
associated with integrating raw, vegan, and living
foods into her diet. Today her mission is to educate
others about the need to eat more plants.
Caroline and her daughter, Shenita Ray, are
co-authors of A Mother Daughter Diary of Raw Food
Recipes for Beginners. She is a licensed, certified
raw foods chef and a co-host of the Milwaukee
Public Television series “Cooking Raw”.
Her web site is: www.edensmarket.com
Her featured recipe uses avocados, an
excellent source of vitamin K, fiber, potassium,
folate, vitamin B6 and vitamin C.
TODAY’S EVENTS
10 A.M. Event Press Conference
Proclamations from the State of Wisconsin
& Waukesha County declaring Nov. 14th
Oconomowoc Winter Farmers Market Day
Event Ribbon Cutting
11 A.M. – Cooking Demonstration
By Caroline Carter, Certified Raw Food Chef
THANK YOU for celebrating your Birthday with us!
Happy Birthday Caroline!!
Recipe: Chocolate Mousse (to live for)
from Caroline Carter
Equipment: Blender
Ingredients:
3 ripe avocados
¼ cup carob powder
¼ cup carob chips
4-6 dates soaked in 1 cup of thick almond milk
1 tsp. vanilla extract
1 pinch sea salt
Instructions:
Place dates carob power & chips and almonds into
blender & blend until smooth
Add avocados, vanilla & sea salt & blend until
smooth.
If the mixture is too thick, add more almond milk.
You can adjust dates and carobs to fine-tune the
sweet and chocolate tastes.
Garnish the mousse with raw walnuts and freshly
sliced strawberries, blueberries, raspberries, etc.
Special Guest - Meet the 63rd Alice in Dairyland – Christine Linder

Meet the Vendors
Freeda Affetto, Toothsome Rue
Freeda has been making Homestyle Mustard
and Fabulous Chocolate Sauce for 30 years. She
shared the gifts with friends. They, in turn, wanted to
buy more to share with
their friends. She
recommends using the
mustard as a glaze for
meats. Simply brush it on
about 5 minutes before
cooking time is up. Great
on pork chops, salmon, or
chicken.
Her web site,
www.toothsomerue.com will tell you all about her
“products that entertain your taste buds.”
Lisa Ferry, Fer-Li Grass Fed Beef
“Our beef cattle are
mostly black angus. They
roam freely in pastures
that are not sprayed with
herbicides or pesticides.
No growth hormones or
antibodies are used on
them.”
Lisa serves on the boards
of directors of the Fond du
Lac Area Agri-Business
Council and the Pickett
Community Center.
Her web site is: http://fer-ligrassfedbeef.com .
LuAnn Himebauch, LuAnn’s Honey Butter
LuAnn received a recipe for
honey butter from her Aunt.
She knew that her late
mother would have loved
making and tasting this
unique treat. She likes the
production and the
marketing aspects of her
business and she feels close
to her mom when she
makes this irresistible
spread. LuAnn’s Honey
butter contains locally grown honey and other
Wisconsin products.
Spoon it over bar-b-cued beef brisket, or acorn
squash; spread on corn bread, toasted English muffins
or waffles. For a thanksgiving treat spoon over
crescent rolls.
John & Kim Koepke, Koepke Family Farm, LLC
The Koepke
family has been
involved in farming in the
Oconomowoc area for
generations. They are
active in programs to preserve
Wisconsin’s farm land.
They may not be wiseacres, but they are
“acre-wise.” The Koepke family has a herd of over 300
cows and bring Artisan Cheeses to the market.
Linda Mulholland, Cocina DeLeon, LLC
Cocina DeLeon, or
DeLeon’s Kitchen in
English, has been selling
frozen, oven-ready
enchiladas for the past 2
years. Linda’s cooking
talent stems from her
childhood. Her
enchilada sauce is an
adaptation of the
recipe used by her “abuela”, Grandma DeLeon, in
Montery, Mexico.
She will be the Oconomowoc Winter Farmers
Market featured chef in December. Her store and
kitchen are located in Galleria West in Brookfield. Her
web site is: http://cocinadeleongourmet.com .
Sharon Pavich, Sweet P’s Pantry
The toffee made by Sharon Pavich was
developed and taste-tested for about 4 years before
it went on the market. She shares this tip for making
candy, “Use a good heavy pan.”
She learned to cook and make candy by
watching and helping her mother. Her experience in
food preparation includes 15 years of catering in
Chicago before moving back to her home state of
Wisconsin.
Sharon’s love of variety and experimentation
led to the development of 5 flavors of Toffee: Mocha
Munch, Cherry Pecan, Pumpkin Seed, Coconut
Almond and Cowboy
Peanut (made with a
touch of chili pepper).
These sweet
treats are also
available at Cocina
DeLeon in Brookfield
and Robert’s Meat

Meet the Vendors
Shawn Rediske, Water House Foods
Lake Mills, Wisconsin is
home to this cafe,
bakehouse, and
gathering space.
They boast the area's
best fresh breads,
scones, muffins, and
cookies.
Check out pictures and the events calendar at
www.waterhousefoods.com .
Robert & Karen Stardy, BSW Farm
Karen loves to work with animals. She loves
goats because they are smart and friendly.
She recently helped 14
does deliver a total of
30 kids. She’s been
raising chickens since
the age of five. The
eggs are licensed
grade A from free
range hens.
Bob is newly retired
from the meat
processing industry. His
first love is farming and
now it keeps him busier
than ever.
Now he raises beef,
lamb and goat for you.
Karen and Dufus II
Goat meat is known as “chevon”. Here’s a recipe:
Gourmet Mesquite Chevon
5 – 8 pounds chevon (Goat shoulder or leg)
Simmer together for about 15 minutes:
1 lb. real butter
3 T lemon juice
1 cup dry white wine
1 cup green onion chopped
4 cloves garlic, chopped
1 T salt
Rinse goat meat with cool water and pat dry.
Place in roasting pan and baste with ½ to ¾ of sauce.
Cover and cook at 250º for about 4 hours.
When almost done, grill over mesquite fire.
Baste with remaining butter sauce and season with:
1 T black pepper and 1 tsp. white pepper
Let is smoke until tender and done.
Laurie Runyan, River Mill Food, LLC
Home-made soup, slow cooked in small batches
and frozen. Just right for a quick and wholesome
supper. Try the Asiago Cheese Bread or Roasted
Garlic Loaf for a great flavor combination.
Laurie had the Terra Cotta Café in earlier years. Now
she focuses her time on great cooking and baking
along with catering
services.
Cheesecake
is always good, but
Laurie’s is better
than good. Just
ask the customers
on her Facebook
page.
The cheesecakes
are available for
fundraisers.
Her web site is: www.rivermillfoods.com .
The culinary spirit runs in the family. Laurie cooked
with her mom as a kid. Her son, Greg, is a chef in the
Chicago area.
Eric Rose, River Valley Ranch
Where can you get 5
toothsome varieties
of tasty mushrooms:
Portabella, Crimini
(aka Baby Bella),
White Button, Shiitake
and Oyster? At River
Valley Ranch and
Kitchens, of course.
But why drive to
Burlington when they
come to you at our
Winter Farmers
Market? Eric and
company also grow
a wide variety of produce including tasty potatoes,
onions and shallots. They process many tasty sauces
and spreads at the kitchens near the corner of
Highway 50 and Kenosha County P. They grow the
majority of their ingredients.
Their 5-Cheese Garlic Spread is a top seller.
Read more at www.rivervalleykitchens.com

Apron Sponsor: First Bank Financial Centre
Seasonal Sponsors: Evolution Marketing, UPS Store-
Oconomowoc, Christie’s Automotive Repair Services
& Oconomowoc Landscape & Supply Garden Center
Thank you Oconomowoc Landscape Supply & Garden Center (OLSGC) for hosting the Winter
Market! Check out what Oconomowoc Landscape has for you today!
• Featuring live herbs and other plants suitable for growing indoors
• Check the store for decorative cachepots and jardinières.
• Pick up an armload-sized bundle of fire wood.
• Christmas Tree Sales begin on November 26th. For each tree OLSGC donates $2 to charity.
• OLSGC will also be collecting new toys to be distributed to kids in the Lake Country area.
THANK YOU to the WINTER MARKET PLANNING COMMITTEE!
The planning committee is comprised of members from the Chamber and Greener Oconomowoc
(GO) together the planning committee worked to make this event happen.
Committee Co-Chairs: Pat Ornberg, Oconomowoc Chamber of Commerce
Lisa Geason-Bauer, President GO & Evolution Marketing
Event Program Coordinator: Ginny Scholtz, Greener Oconomowoc
Cooking Demo. Coordinator: Christine Glowacki, Massage by Christine Glowacki
Market Event Volunteers: Tom Depies, Greener Oconomowoc
Audry Lasse, Greener Oconomowoc
Terri Howe, Greener Oconomowoc
Planning Members: Chris Rohde, Oconomowoc Memorial Hospital
Ann Lueth, First Bank Financial Centre
Aelred Gannon, The Pub
Site Coordination: Terry Van Lare & Sheryl Quandt, OLSGC
THANK YOU TO THE WINTER MARKET SPONSORING ORGANIZATIONS
www.greeneroconomowoc.wildapricot.org
Thank you to the BUSINESS Sponsors
THANK YOU to all the producers and
community member volunteers who
have helped to make the WINTER
Market happen!