We’re in the last month of our outdoor farmers market at Cameron Park. While the days are getting shorter and the nights colder, our vendors are still bringing their goods to market — and not just the high-quality local produce that you expect.

Go Boy Doughs and Breads

Richard Klindworth is the owner of Go Boy Doughs and Breads, a handle his wife hung on his business when he decided to participate in the “farmers market scene.” Perhaps she thought he’d have had enough of kitchens for a lifetime; but no ... he was about to combine his baking skills and talent with some innovation, and bring a wide variety of healthful baked goods to market.

For 37 years, Richard pulled off the show behind the scenes at three or four popular restaurants. In Minneapolis and Rochester, Minn., he worked his way up as a seafood and steaks chef. Eventually he became an executive chef, in charge of procuring all the foods the kitchens needed, setting crew schedules, setting a high standard of excellence, and training his crew to meet it. He also made the breads and desserts offered, because he enjoyed baking.

His next move led him here to La Crosse, where he became executive chef for Hackberry’s Restaurant (2004-2010) and perfected his recipes for meals made with healthful ingredients.

Richard has retired from “work,” but not from baking. He’s been selling his fresh baked goods at the Winona and Cameron Park Farmers Markets for seven years now, and his selection of breads, muffins, cookies, granolas and cakes is attractive to a wide range of customers.

Most of the ingredients in Go Boy doughs and batters are organic — grains, flours, fruits, nuts and butter. He doesn’t bake with much cane sugar; instead, he uses honey, molasses and maple sugar as sweeteners. And Richard sprouts whole grains himself for his sprouted whole wheat and sprouted seven grain breads.

Richard takes the time to buy whole grains, then sprout them at moderate warmth and high humidity. Because of the chemical processes a seed undergoes as it sprouts, bread made with sprouted grains has a lower glycemic index than conventional breads, while containing all the fiber of a whole grain product and an enhanced profile of amino acids, vitamins and minerals.

As the farmers market season progresses, Richard sources blueberries, zucchini, pumpkin and apples from other vendors at his markets. He rents a local commercial kitchen, where he has the equipment necessary to experiment with recipe variations and meanwhile coordinate all the steps and timing of making loaves and loaves of yeast breads and quick breads and more. He likes to offer baked goods which answer to the needs of people wanting to lower carbs, avoid gluten, buy local and enjoy great taste.

A new seasonal bread he’s selling is Pumpkin Patch Bread, made with organic grated pumpkin. It’s low in sugar and rich with the taste and goodness of roasted pumpkin seeds stirred into the batter. Granola is on hand every week…so is sourdough bread. And it’s time to try “spud muffins” made with sweet potato and zucchini — the sweet potato adds the sweetness to this muffin.

Richard is at Cameron Park on Fridays and Winona on Saturdays. Ask him about how to enjoy life. He might give you these pointers, as a chef and baker:

    Eat right, feel amazing!

    Life is short. Surround yourself with good people and good cookies.

    In this life of work and sputter, enjoy some bread with a little butter.

Eklectic Jewelry

“Eclectic” (deriving ideas, style, or taste from a diverse range of sources) plus “Kathy” equals “Eklectic Jewelry,” a home business Kathy Sanford started a dozen years ago. She had taken a local jewelry-making class or two, and decided to keep honing her new craft by making jewelry items for sale.

Kathy says she likes working with charms and colors which are inspired by trees, leaves and birds. She keeps a varied stock of chain links and finishes, and makes jewelry in several styles and colors to satisfy a variety of customer tastes.

Perhaps we don’t think about it much, but when we do, we realize that jewelry wasn’t worn by people in their earliest existence. Once basic necessities could be met however, there was time, energy and currency available for more than survival.(tncms-asset)ff968618-a875-11e7-a79c-00163ec2aa77[2](/tncms-asset)

Early jewelry was carved from shells or wood, sometimes teeth or tusks of hunted animals. It was worn as a symbol of strength and skill as a provider, perhaps as a symbol of a spirit or protective force. Over the centuries, jewelry made from precious metals and stones was for the wealthy, and wearing it was a declaration of wealth made by royalty and the upper class. Finely crafted glass beads made in Italy were given as gifts and used by traders in place of currency, traded for furs and other goods. Bead and gem colors symbolized different things in different cultures.

Certainly, centuries ago and now, there is some jewelry we wear which symbolizes commitment to another person, membership, accomplishment, religion and even status. Much of our jewelry today, however, is worn as a way to express ourselves and our creativity. It accents a clothing ensemble, or represents something we like. It might be made to last a lifetime, or it might be meant to be enjoyed for just a year, until styles change.

Kathy chooses an array of beads and charms and chains which will wear well and make a statement at a reasonable price. Her earrings, necklaces, bracelets and anklets are for sale at Cameron Park Farmers Market, Second Street Hair Gallery and Ophelia’s Day Spa; also at a number of art shows, as well as online at Forever Local. Kathy will make jewelry as well by commission. Find her contact information and photos on Facebook.

Julie Larson farms with her husband, Paul, in rural Mindoro. They are vendors at the Cameron Park Farmers Market.


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