The Farm Market Kitchen, in Algoma, Wisconsin, is a regional shared-use food processing business incubator that is open to the Northeast Wisconsin community.
Do you have a recipe, but don’t have the time to produce it yourself? Let the Farm Market Kitchen custom process or co-pack your product for you.
Members also benefit from an on-site Farm Market store, providing an immediate sales opportunity for food products produced within the Farm Market Kitchen.
Join Us on February 28 for Mardi Gras!
Once again, the Farm Market Kitchen will be hosting the annual Mardi Gras party and fundraiser to support our business incubator efforts! Food, fun, entertainment and festivities will be had on Saturday February 28, 2015! Mark your calendars!
With assistance from her staff—husband Jim, daughter Jasmine, brother Steve Mueller, and sister Joyce Warner—JoAnne currently markets her sauce in locations throughout Door, Brown, and Kewaunee counties.
With “S.E. Asian Spicy Sweet & Sour Dipping Sauce” safely delivered, JoAnne is busy creating new products, including a peanut sauce, sweet and sour cherry ginger sauce, and a salad dressing. “They’re in various stages of development,” said JoAnne. Moving forward, she hopes to market her product online.
“This is not for the faint of heart,” she emphasizes, “its lots of baby steps and lots of hard work. But working with the Farm Market Kitchen, I was able to get started with very little money.”
The black and gold label on the jar of JoAnne’s sauce features a setting sun, barn and windmill. “We worked so late on the farm that the sun was setting as we finished for the day. The sun and its rays seemed the appropriate symbols for my label,” concluded JoAnne.
Look for Penny Lane Farm sauces right here at the Farm Market Kitchen store soon!
Penny Lane Farm
Old Man Charley created Wisconsin’s own original brat sauce because of his love of cooking and his passion to be innovative and creative while searching for new and unique foods that can be enjoyed by everyone. The process of creating the sauce began over seven years ago and was not accomplished with out much trial and error and many set backs, which included experimenting on friends and family and many gallons of sauce being dumped because it did not make the grade.
Creating a sauce that represents a food that Wisconsinites treat as a national treasure cannot be taken lightly. Let’s face it, when family and friends are gathering for a cookout in Wisconsin, there is always brats on the grill. So if you are going to create a sauce that compliments brats, it has to be the best, and we at Old Man Charley’s believe we have accomplished this with our Brat Sauce.
Old Man Charley’s is the manufacturer of “Wisconsin’s Own Original Brat Sauce.’ But saying that would be a simplistic view of what our company is comprised of and would not describe what drives us to be the very best at what we do. We are driven with a passion to produce the very finest brat sauces for today’s consumers.
Algoma’s Farm Market Kitchen was featured on the WPT program “In Wisconsin” statewide on local PBS stations.
Featured in the segment are Bill Ignowski and JoAnne Penny – two producers who create wonderful products right here in Algoma. Mary Pat Carlson outlines how Farm Market Kitchen helps entrepreneurs get started from business plan to marketing to distribution and retailing options – something that separates Algoma’s Farm Market Kitchen from many other “shared use” kitchens.
People in Green Bay can now access a shared kitchen similar to Farm Market Kitchen. New North B2B has the story:
Using Algoma’s Farm Market Kitchen as a template for success, incubator kitchens are popping up all over Wisconsin, as reported in the Wisconsin State Journal:
The idea is to spawn dozens of food-based companies by providing access to critical business development assistance as well as larger, faster ovens, restaurant-grade equipment and more work space found in licensed commercial kitchens.
1 cup mayonnaise
1/4 cup milk
2 Tablespoons grated Parmesan cheese
1 tsp. cracked black pepper
1 1/2 tsp. cider vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. lemon juice
1/2 tsp Worcestershire sauce.
Combine all ingredients. Cover and store in refrigerator for at least two hours.
1 can (29 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
1 Tablespoon pumpkin pie spice
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
2 tsp. cinnamon
11/4 cups sugar
1 box yellow cake mix
1/2 cup butter
1/2 cup chopped pecans
1 pint fresh cream
1/2 cup sugar
1 Tablespoon cinnamon
Preheat oven to 350°F. Lightly grease a 9″ x13″ cake pan. Mix pumpkin, evaporated milk, spices, eggs, and sugar. Pour pumpkin mixture into pan. Sprinkle entire box of dry cake mix over pumpkin mixture. Melt the butter and pour over the dry cake mix. Sprinkle with chopped pecans. Bake for 45 minutes. Cool. (Note: Bars can be frozen at this point.) Pour cream into cold bowl and whip. Add sugar. Fold in 1 Tablespoon cinnamon. Before serving, top each bar with a dollop of cinnamon whipped cream.
8 small pears
1/2 cup sugar
1 cup chocolate wine (von Stiehl Chocolate Kirsche Wine)
1/2 cup fresh raspberries
Preheat oven to 400°F. Peel pears. Cut in half and core. Line cookie sheet with foil. Spray with non-stick spray. Place pears core side down on sheet. Sprinkle with sugar. Bake for 20 minutes or until lightly brown. Cool. Serve by drizzling chocolate wine over pears. Garnish with fresh whipped cream and fresh raspberries.
4 small boneless chicken breasts
1 Tablespoon olive oil
1 small onion, chopped
1 clove garlic, chopped
1/3 cup white wine (von Stiehl Riesling)
2/3 cup chicken broth
1 Tablespoon cornstarch
1/2 tsp. salt
2 Tablespoons fresh parsley
1/2 cup shredded Swiss cheese
Cook chicken in oil on medium heat until browned on both sides. Add onions and cook until tender. Add garlic and cook briefly. Do not brown the garlic as it will be bitter. In a separate bowl mix wine, chicken broth, cornstarch, and salt. Add to the chicken, onions, and garlic. Bring to a boil, stirring constantly. Reduce heat to low; cover. Simmer for 10 minutes or until chicken is tender and no longer pink. Remove to plate and sprinkle with fresh parsley and shredded Swiss cheese.
"If I could bottle it, I'd make a fortune!" - anonymous