June 11, Farmers Market Celebration

Air Date:
Heard On Route 51
Farmers market
J. Scott Applewhite/AP Photo

Nothing says “summer” quite like fresh produce from the local farmers market. The local food movement has only grown during the COVID-19 pandemic, as people traded grocery stores for open-air stalls and personal connections with the people who grow their food. But what can you make with all of those exciting new foods?

Shereen Siewert welcomes Farmers Market of Wausau Vice President JoJo Vang and Chef Christian Czerwonka, whose restaurants in the Stevens Point area are known for spotlighting fresh, seasonal food, for a lively conversation about making the most of summer’s bountiful crops.

JoJo Vang’s Market Recipes:

Stir Fried Snow Pea Tips
1 bunch (about 1/2 lb) pea tips, washed in cold water and set aside
4 oz. Bacon
Pinch of salt

Slice bacon into 1/4 in wide pieces. Heat a wok or saute pan over high heat. Add bacon and saute until the fat melts into oil. Add pea tips and salt saute until tender, adding salt to your taste. Serve with jasmine rice.

Rhubarb Pecan Muffins
2 cups all purpose white flour
1 Tbsp baking powder
1/2 tsp salt
1/4 lb softened European style butter
3/4 cup brown sugar
1/4 cup white sugar
2 tsp vanilla
1 egg
1 cup sour cream
1/2 cup whole milk
2 cups chopped rhubarb
1 cup chopped pecans

Sift dry ingredients and set aside. In a stand mixer, beat butter and sugar together for two minutes. Add vanilla and egg and beat for one minute. Add dry ingredients and mix on low speed until incorporated. Add remaining ingredients and mix until well incorporated.

Line muffin tin with cupcake wrappers, scoop muffins into the pan. Sprinkle white sugar on top and bake for 25 minutes at 350 degrees Fahrenheit.

Chef C’s Market Recipes:

Quick Spring Kimchee Recipe

1 head Napa Cabbage – Chopped into two inch pieces
2 cups Carrots – Julienned
1 head Green Cabbage – Chopped into two inch pieces
1 cup Yellow Onion- Julienned
4 tablespoons Green Onion- chopped
2 tablespoons Garlic – Chopped
4 tablespoons Red Wine Vinegar
2 cups Radish- Sliced thin
¼ cup Kosher Salt
1 teaspoon sugar
3 tablespoons Water
4 tablespoons Red Pepper Flakes

Prep all ingredients and put into large mixing bowl. Mix thoroughly. Chill in refrigerator for one night.

Marinated Beets with Nut Crusted Goat Cheese

6 cups Beets – Cooked, peeled, chopped
1 Red Onion-Diced
1 tablespoon Thyme
1 tablespoon Parsley
1 tablespoon Rosemary
1 tablespoon Chives
¼ cup Apple Cider Vinegar
2 tablespoon Extra Virgin Olive Oil
1 Lemon – Squeezed



  • Boil beets, strain and let cool.
  • Remove skin with a towel.
  • Cut into ¼ Inch pieces.
  • Toss with remaining ingredients and set aside.

Goat Cheese Balls

  • Form soft creamy goat cheese into small balls.
  • Use preferred nuts, putting them into a bag and break them into smaller pieces
  • Roll goat balls into nut mix until fully coated.

Episode Credits

  • Shereen Siewert Host
  • Rick Reyer Producer
  • Joy Ratchkramer Producer
  • Christian Czerwonka Guest
  • JoJo Vang Guest

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