Mike Bauer of Evolution Marketing at last year’s
Oconomowoc Farmers Market. The summer farmers market
is different from some others around the county,
because it is operated by the Oconomowoc Chamber of
Commerce and focuses on interaction between local
businesses and producers in the market.
OCONOMOWOC - The Oconomowoc Farmers Market is
getting a fresh start on the season Saturday,
starting in a new location with additional vendors.
see (the market) as a service and we want to encourage
people to think locally,” Oconomowoc Area Chamber of
Commerce Executive Director Katie Miller said. “We want
to create synergy by having them buy local and stay
farmers markets around the county are run by a committee
of farmers and vendors, while the city’s market is run
by the chamber.
structure versus other markets ... there is an interface
with the businesses in the community and with the
farmers market,” Lisa Geason-Bauer, market planning
committee chair, said. Some businesses sponsor and also
set up booths at the market.
will be located in the municipal parking lot behind the
Avenue Square Mall, behind Wisconsin Avenue and next to
Cross Street. Miller stated signs will be put up to
remind people of the new location. There also will be
signs reminding them not to park in that lot overnight
on Fridays when the market runs. The market will operate
from 7:30 a.m. until noon every Saturday through Oct.
able to expand by 10 vendors spots and 10 artisan row
spots in its new location. Last year’s market had more
than 30,000 participants in the 24 weeks it was
squash and zucchini from Barbara Gillich of
Gillich’s Produce at last year’s Oconomowoc Farmers
Market. Gillich is known for featuring 28 varieties
Arlene Hoffman is a longtime farmers market vendor
and she sells honey, creamed honey, comb honey,
beeswax and seasonal vegetables.
the beekeeping, I do everything myself,” the 68-year-old
said. “And I start all of my own plants from seeds and
we garden naturally.”
said the chamber has worked well with the vendors over
the years and she is excited to see the new venue.
Will also have market monitor
“Something new that is different from other markets is
that we have a market monitor,” Miller said.
Kristina Manke will be on-site for every market,
answering questions about the area and greeting the
public, as well as making sure safety regulations are
being met, that the market is clean and the vendors are
flowers from last year’s Oconomowoc Farmers Market.
Peppers, pizza, coffee and much more
Barbara Gillich of Gillich’s Produce will feature 28
different types of peppers this year. Gillich has other
vegetables and hanging plant baskets as well. She also
wants to see what the new move will bring.
of people walk to the market from the local area to pick
up their veggies on their way home and it will probably
just put them on a slightly different route, but it
shouldn’t make much difference,” she said.
market also will have concessions including Flying Cow
Pizza, Glory Beans Coffee and Xiong Family Foods.
chamber will be working with the Downtown Oconomowoc
Business Association to put on separate events to create
a large draw for craft-lovers around the Lake Country
area by hosting several artisans on Saturdays.
Hoffman makes her own line of bee products including
honey and wax that she brings to the Oconomowoc
Lori Reed of Lakerz Pub & Eatery has been working on
hosting artisans the second and fourth Saturdays
starting June 8 through Oct. 26, in correspondence
with the chamber’s artisan row.
said the market will allow nonprofits to set up booths
for selling beverages to raise funds and provide
marketgoers with additional information about
themselves. Educational programming will also be
offered. For an up-to-date list of activities, go to
At a glance
What: Oconomowoc Summer
Who: Hosted by Oconomowoc Chamber of Commerce
When: 7:30 a.m. to noon Saturdays through October
Where: Municipal parking lot behind 175 E.
Cost: Free and open to the public
Gillich’s stove top Zsa Zsa recipe:
* 4 Zsa Zsa peppers
* 2 pounds ground chuck
* 1/2 cup of long grain rice
* 1/2 cup of chopped sweet onions (optional)
* Salt and pepper to taste
Combine in a large bowl. Scoop meat mixture out with a
table spoon to make 1 1/2 inch- to 2-inch meatballs.
Place meatballs in the bottom of two 10-inch Dutch
Wash and quarter the peppers. Place pepper slices
between the meatballs. Cover meatballs with tomato
juice, approximately two quarts. Cover kettles and bring
to a boil, then turn the heat to low and simmer for one
hour on stove top. Rotate meatballs every 15 minutes.
Can be served with mashed potatoes and serves four to
(Recipe courtesy of Barbara Gillich of