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Wisconsin specialty crop growers and winery/agri-tourism operators are encouraged to attend the Wisconsin Fresh Fruit & Vegetable Conference (WFFVC) being held January 29 - 31, 2023, at the Kalahari Resort in Wisconsin Dells.

The WFFVC offers 7 educational tracks for apple, berry, grape, fresh market vegetable and Christmas Tree growers and agri-tourism and winery operators. In addition to the educational sessions, there is a trade show and networking opportunities.

Over 85 sessions will offer attendees information on production, business strategies, marketing, labor and other topics affecting specialty agriculture operations.  To see specifics on sessions being offered and the speaker line-up, go to https://freshfruitvegetable.org/Complete-Schedule.

The trade show features businesses that provide inputs and services to the growers and businesses involved in the Conference.  To see our exhibitor lineup go to https://freshfruitvegetable.org/Exhibitors.  Exhibitors are encouraged to sign-up as soon as possible as space is limited.

Attendees have access to a special rate at the Kalahari.  The $119 room rate includes waterpark passes for up to 4 people.  Resort fees are not charged to attendees registering thru the Conference.  To receive these rates attendees must register before December 25th.

The goal of the associations sponsoring the conference is to provide pertinent information that will help attendees be successful in their operations.  Also, the conference provides an opportunity for networking between growers and business operators to build relationships that can be beneficial to both parties.  

"A sense of cooperation and building better together permeates the event," says Conference Coordinator, Anna Maenner.  "Whether your new to the specialty agriculture industry or a veteran, there's opportunities to learn and network."

In an effort to allow as many attendees as possible to participate, the WFFVC continues to be value-priced.  Registration for the Conference is just $85 per person.  Register today at https://freshfruitvegetable.org/ or call 920-478-4277 for more information.

This year's baking with wine contest was called " Perfect Pear-ings...Wine & Pear Pound Cake."  Here are the winning recipes:

1St PLACE  Red Anjou Pear and Chardonnay Pound Cake   -  Amy F. Sedlar, Wauwatosa

1/2 c Butter

3/4 c Sugar

3 large eggs

1/3 c unsweetened Anjou pear puree

1 tsp Vanilla

1/4 c Door Peninsula Chardonnay

1 1/4 c All purpose flour

1/2 tsp baking powder

1/4 tsp Salt

Pear cut into slices for the top of the pound cake

Preheat oven to 350 degrees.  Coat an 8x4 inch pan with cooking spray.

In a small bowl, cream butter and sugar until light and fluffy.

Add eggs, pear puree, wine and vanilla.  Combine flour and baking powder and add to creamed mixture until blended.

Transfer to loaf pan.  Cut thin slices from pear and place on top of pound cake.  Bake 60 minutes or until a toothpick inserted in the center comes out clean.

Cool 10 minutes before removing from pan, then place on wire rack to cool completely.

Glaze - 1/4 c Sugar;  1/8 c Butter;  1/8 c Wine

Stir ingredients in saucepan.  Cook mixture over medium heat until sugar is dissolved and butter is melted, 3-5 minutes.  Spoon glaze over pound cake while cake is still warm.

2nd Place - Perfect Pear Pound Cake  -  Barb Strahler, Reedsburg

1 c + 2 Tbs Flour

2/3 c Sugar

1/5 tsp Baking Powder

3 Eggs

1/3 c Heavy Cream

1/2 tsp Salt

1 tsp Vanilla

1/4 tsp Cardamom

3-4 Diced Canned Pears, floured

1/3 c Wollersheim River Gold wine

Preheat oven to 350 degrees.  Grease loaf pan.

Mix together eggs, sugar, flavorings, wine and cream.  Then add dry ingredients.

Fold in pears and pour into pan.  Bake approximately 35-40 minutes until a toothpick comes out clean.

Poke holes. Mix 1 cup Powdered Sugar and 3.5 Tbs wine and pour over the top.  Chill and enjoy!

3rd Place - Spiced Wine and Roasted Pear Pound Cake  -  Gerry Cofta, Milwaukee

3 c unbleached all-purpose Flour

1 tsp Baking Powder

1/4 tsp Salt

1 c Door Peninsula Winery Hallowine (Apple wine with cinnamon & nutmeg)

3 Tbs Sour Cream

2 C Sugar

3/4 c unsalted Butter, melted

1/4 c Canola Oil

5 cold Eggs

2 Tbs Vanilla Extract

Roasted Pears, see recipe below.

Preheat oven to 350 degrees.  Grease and parchment line two loaf pans; set aside.  In a large bowl mix together flour, baking powder and salt.  Sift mixture; set aside.  Stir together Hallowine and sour cream; set aside.

In a large mixing bowl, beat sugar, melted butter and oil with mixer until well combined.  Add eggs - one at a time, beating well after each one.  Bean in Vanilla.  Beat on medium 3-5 minutes or until thicker and lighter in color.  Add one-third flour mixture; beat on Low until just combined, scraping sides of the bowl as needed.  Add half the wine mixture; beat until just combined.  Repeat with one-third flour mixture, the remaining wine mixture and remaining flour mixture.  Fold in diced roasted pears.  Pour batter into prepared pans.

Bake 50-55 minutes or until a toothpick inserted near center comes out clean.  Cool in pan on wire rack 15 minutes.  Turn out on rack; cool completely.  Drizzle with Hallowine glaze and allow to set.

Roasted Pears: 1/3 c Door Peninsula Winery Hallowine; 1/3 c Dark Brown Sugar; 3 Tbs unsalted Butter; 3 Anjou Pears, peeled, halved, cored

Preheat oven to 400 degrees.  Arrange pears cut side up in an 8-inch square baking dish.  Whisk Hallowine and sugar in a small heavy saucepan over medium-high heat until sugar dissolves.  Whisk in butter.  Pour sauce over pears.  Bake until pears are crisp-tender and beginning to brown, basting occasionally with juices, about 35 minutes.  Cool and dice.

Hallowine Glaze: In a small bowl, combine 1c Powdered Sugar and t Tbs Hallowine.  Stir in additional wine, 1 tsp at a time, to reach drizzling consistency.

Yield: 2 pound cakes

Greenleaf, Wis. (November, 2021)] – The Wisconsin Sustainable Business Council has named [Trout Springs Winery] a [GREEN Master LEVEL] within its Green Masters Program. Recognizing sustainable actions by businesses from across the state of Wisconsin, the Green Masters program works to identify businesses that have taken at least one action within each of the nine pillars of sustainability.  Participants in the program receive recognition for their sustainability accomplishments and develop ideas for future sustainability actions.

Trout Springs Winery remains the “Gold Standard” for sustainability and carbon reduction footprint in the state of Wisconsin. Through wise land use protocols, and cutting edge techniques both implemented in the winery, and at the trout hatchery, Trout Springs continues to lead the Viticulture, as well as Aquaculture industries in Wisconsin in sustainable practices. Implementation of several sustainable measures such as Geo-Thermal heating and cooling, carbon sequestration, and renewable water recirculation has made Trout Springs a uniquely sustainable business

By taking a minute to analyze business processes, Trout Springs has cut its carbon footprint by a whopping 68% in reductions and is the only winery in Wisconsin to achieve Green Master status. Being sustainable is not just a catch phrase; they live it every day and implement actions instead of just words.

The Green Masters Program is an objective, points-based recognition, assessment and certification program that enables Wisconsin businesses of all sizes and from any sector to join a group of like-minded companies working towards sustainability. The program has established three levels of participation: Green Apprentice, Green Professional, and Green Master. [Trout Springs Winery] joined the program as a Green Master in 2018. Each year at the Wisconsin Sustainable Business Council Conference, the current top 20 percent of companies that applied during the calendar year are identified and recognized as the Green Masters level companies.

 “Trout Springs will continue its commitment to sustainability and looks forward to new opportunities to become better than we were the previous year” says Steve De Baker.

https://www.wisconsinsustainability.com/greenmasters

“The Green Masters Program is a tool for businesses to assess and grow their sustainability programs, to benchmark against their industry and to receive a third part certification recognizing their achievements in sustainability,” says WSBC’s managing director, Jessy Servi Ortiz.

Trout Springs Winery is the oldest winery in Brown County, and the oldest vineyard in NE Wisconsin starting with the grape vine plantings in 1995. The Trout Hatchery was started in 1985 and became the largest producer of Brook Trout in the state in 2012. In 2005, Steven J. De Baker petitioned the Federal Government for the creation of The Wisconsin Ledge AVA (American Viticulture Area) and in 2012 after 4000 hours, and 7 years, the State of Wisconsin received recognition as the 203^rd AVA in the United States known as The Wisconsin Ledge. For this Trout Springs Winery was recognized as the 2012 Winery of the Year by the Wisconsin Grape Growers Association and Wisconsin Winery Association. Trout Springs has been officially recognized as the “Birthplace of the Wisconsin Ledge AVA” by the Wisconsin Congressional Congress. Steven serves as a Steering committee member with NERN {Niagara Escarpment Resource Network} and as of July 31^st 2021 has completed the Wisconsin Ledge AVA Monument located at Way-Morr Park just outside of Wayside, Wis.

Just a reminder...

On December 31, 2019, the Flavors of Wisconsin program was discontinued.  Participants who had signed coupons had twelve months  to get mail their coupons to the Wisconsin Winery Association for a $15 wine certificate.  

The Flavors of Wisconsin program has now completely ended.  No coupons will be honored and no wine certificates will be sent out.  

Thanks to all who participated and watch for new programs from the Wisconsin Winery Association.

Here are the top three winners from the 2021 Wisconsin State Fair baking contest category "Wisconsin Dreamin' - Legend-Dairy Nothing to Wine About Pound Cake"  All entries had to use Wisconsin wine in the recipe.

Nothing to Wine about Pound Cake Desert - Catherine Price, Big Bend
Ingredients

• 3 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup sparkling wine ("Crimson Royale" from the Von Stiehl Winery)
• 3 tablespoons sour cream
• 2 cups sugar
• ¾ cup unsalted butter, melted
• ¼ cup safflower or canola oil
• 5 cold eggs
• 2 tablespoons vanilla extract
• Glaze: 1 cup Powdered Sugar, 4-5 tablespoons sparkling wine
• Additions: Frosted Zinfandel Grapes*, whipped cream

Directions
Preheat oven to 350 degrees F.  Grease 9X4 loaf pan.
In large bowl mix together flour, baking powder, and salt; whisk together well to combine.
In another bowl add wine and sour cream; stir to combine.
In a bowl of an electric mixer, add sugar, butter, and oil; beat well to combine.
Add eggs, one at a time, beating well after each one, then add vanilla; Beat on medium to high
3 to 5 minutes or until thicker and lighter in color.
Add a small amount of the flour mixture; mix on low until combined.  T hen add half the wine mixture; mix on low until combined.  Repeat with the flour mixture, the remaining wine mixture, and remaining flour mixture.
Place mixture into the prepared pan.
Bake 50 to 55 minutes or until a wooden pick inserted comes out clean.
Cool in pan on wire rack 15 minutes. Turn out on rack; cool completely.
To Make Up:
Cut off the top the pound cake, and using a small biscuit cutter, cut out four cylindrical pieces
of the remaining cake.  Take 4 glasses, place whipped cream into the bottom of each glass.
Take the 4 cylindrical cakes and place one on top of the cream in each glass.  Take 1 cup powdered sugar, and slowly mix in some of the wine a spoonful at a time until you
get a nice drizzling consistency.  Pour the glaze over each cake, letting it drip slightly over the edges of the cake.  Take about 4-5 frosted grapes and place on one side of the cake.
* Frosted Grapes: Take 1/2 cup of water and 1/2 cup of sugar, and heat on a low heat until sugar is melted. Add grapes, and coat in the syrup; remove and place grapes (not touching each other) on a tray, leave for about an hour. Pour about 1/2 cup sugar on a plate and roll each grape in the remaining sugar.; leave to dry for about an hour.

Blackberry Merlot Wine Pound Cake - Stephanie Bechel, Butler
Ingredients

• 3 eggs + 3 yolks
• 1/2 tbl vanilla
• 1 tsp blackberry extract
• 1/4 cup Blackberry Merlot (Door Peninsula)
• 2 sticks butter
• 1 1/3 cup sugar
• 1 cup chopped blackberries
• 1/4 tsp salt
• 1 1/2 cup flour
• Jam for Topping
• 1 1/3 cup thawed blackberries (from frozen)
• 2/3 cup Blackberry Merlot (Door Peninsula)
• 1/4 cup sugar

Steps
1. Cream the butter and 1 1/3 cups sugar until smooth, and whisk in the eggs, yolks and extracts
2. Add in the flour and salt and 1/4 cup Blackberry Merlot, alternating between he two
3. Dredge the chopped blackberries in some flour and fold into the cake batter
4. Pour the cake batter into the prepared pan and bake for 60 minutes on 350F
5. While it's cooking, combine the thawed blackberries, 2/3 cup Blackberry Merlot and 1/4 cup
sugar and let cook down into a jam. Remove from heat
6. When the cake comes out of the oven, prick it with thin sticks all over and brush Blackberry
Merlot on top. Top with the blackberry jam
Serves 4

Buttery Black Cherry Apple Pound Cake - Cindy Chamberlain, Franklin

Ingredients-

• 3 Cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup Tenba Ridge Black Cherry Apple Wine (Blair, WI)
• 3 tablespoons sour cream
• 2 cups sugar
• 1 cup salted butter, melted
• 5 cold eggs
• 2 tablespoons vanilla extract

Directions -
Preheat oven to 350 degrees F. Grease and flour IO inch bundt pan, set aside. In large bowl mix together flour, baking powder, and salt. Sift mixture, set aside. Stir together Tenba Ridge Black Cherry Apple wine and sour cream, set aside.
In large bowl beat sugar, melted butter with electric mixer until well combined. Add eggs, one at a time,beating well after each. Beat in vanilla extract. Beat on medium to high 3 to 5 minutes until lighter color. Add one-third the flour mixture, beat on low just until combined. Add half the Tenba Ridge Black Cherry Apple wine mixture, beat just until combined. Repeat with one-third the flour mixture, the remaining wine mixture and remaining flour mixture. With rubber spatula scrape batter into prepared pan.
Bake 55 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Turn onto plate, cool completely.
Glaze-
1 cup powdered sugar
3 tablespoons Tenba Ridge Black Cherry Apple wine.
In small bowl, mix powdered sugar with wine until reach drizzle consistency. Drizzle over cooled cake.

The April 2021 edition of Wineries of Wisconsin is available.  To receive a copy by mail, sign up for the Wisconsin Wine Experience at www.wisconsinwineries.org.  The new brochure features additional information on activities available at each winery, types of wines offered, if shipping is available and more.

Sign up now to have your brochure for the summer wine season!

The Flavors from Wisconsin Program ends on 12/31/2020.  All completed forms must be postmarked by that date to be eligible for a wine certificate.

Be sure to support your local Wisconsin wineries!  Safety protocols are in place; contact your local winery for more information.