Are you ready to become the master of your own kitchen? If your answer is yes, you’re in luck. At 417 Home, we often dabble with the latest local fare to develop recipes, so we’ve become quite the experts on locally grown and produced food. And since holiday season is just around the corner (and you’ll likely be opening up your kitchens to your family and friends), we decided it was the perfect time to pass along a little expertise. On the following pages, you’ll find cooking and shopping tips from some of southwest Missouri’s most well-known chefs, top-notch locally made oils and vinegars, tips on baking your own bread and a plethora of other must-know foodie facts. And as if that wasn’t enough, we even give you a sneak peek of a few 417-land kitchens that were practically made for entertaining, and we share tips for creating your own great spot to play host. Ready to become a master in all things culinary? Dig in.



Originally built in 1970, Cindy Cook’s home formerly had a kitchen that was not at all conducive to her love of cooking and entertaining. To help transform it into a space she would be able to both use and love, she looked to Jason Bekebrede of Monticello Homes & Development. “We remodeled the space two years ago,” Cook says. “We removed a pantry and laundry room to make it bigger.” 

With Bekebrede leading the way, the kitchen’s recent upgrade included a complete remodel—they saved nothing except a one-year-old dishwasher. The space now truly dazzles with new maple wood floors, beautiful cherry cabinetry, a gorgeous marble-topped island, quartz countertops and a white subway tile backsplash that stretches from the countertop to the ceiling. New appliances include double ovens—one that is used as a proofing oven for making bread—as well as a five-burner stovetop, a top-of-the-line refrigerator and more, all from Metro Appliances and More. “It’s the perfect space for everything now,” Cook says. “From just getting coffee and breakfast in the morning to serving 50 for dinner, it’s great.”

Tips You Can Use

1. Consider Open Shelving

Open shelving dives into both corners on this kitchen’s main wall, and we love the look and the convenience. “I like that it makes everything easy and accessible,” Cindy Cook says.  

2. Invest in a Fancy Stovetop

This kitchen’s GE Monogram stovetop features five burners, and the center burner has a power boil feature. “I eat a lot of pasta, and this is great to speed up the process of boiling water,” Cook says. The stovetop also has an industrial-grade exhaust fan above it, which eliminated the need for a hood.

3. Add Space With a Farmhouse Sink

In her former kitchen, Cook had a farmhouse sink, but without a divider. “My boyfriend helps me out a lot in the kitchen,” Cook says. “We are both avid cooks. He said that if I want him to keep doing dishes, I need a divider in the sink.” This farmhouse-style sink is one of our favorite features for both the look and the size: The larger sink compartment is big enough to fit a 9-by-13-inch pan.



With dozens of farmers’ markets peppered throughout 417-land and a growing urban gardening scene, it’s never been easier to eat locally. To get the inside scoop on how to best load up on and store fresh produce for your own dinner table, we talked to a few 417-land chefs who are known for bringing the local-eating trend to their fine-dining restaurants. 

Wes Johnson | Metropolitan Farmer

417 Home: What is a little-known piece of local produce and what do you do with it?
Wes Johnson: Persimmons. A lot of people avoid using them. My favorite use is persimmon preserve with seared duck.

417 Home: What is your favorite thing about shopping at local farmers’ markets?
W.J.: Getting to know your farmer. You get to know who grows or raises your food, and as you build a relationship, they sometimes share when things will be ready and can turn you onto other sources.

417 Home: What is a common mistake people make when shopping locally?
W.J.: The biggest mistake is buying sporadically. Go every week, and adapt your cooking to what is in season.

417 Home: What is the best way to store popular items like tomatoes or fresh greens?
W.J.: Tomatoes we store in a cool dry place. As for greens, some come in with the root still attached, and we store those in a dark place in the fridge. Some need to be wrapped in moist towels to preserve their delicateness for as long as possible.

417 Home: For urban gardening, what items are the most useful?
W.J.: Grow things that you can preserve in case you over produce. Great examples are herbs, which you can dry or tomatoes, which you can freeze.

417 Home: Are there tricks to freezing produce? 
W.J.: Thinner layers work best. Things freeze quickly, which helps to preserve the quality.

417 Home: What do you like to grow on your patio?
W.J.: At the restaurant right now we have some tomatoes and herbs, but at home I grow lettuce for a super-fresh salad.

417 Home: Are there any locally made items that you especially love?|
W.J.: Circle B Ranch hickory smoked jowl. We use it in our carbonara pasta. 


Robert Stricklin | The Keeter Center at College of the Ozarks

417 Home: What’s a trick you’ve learned to keep veggies and herbs fresh?
Robert Stricklin: Keep fresh herbs in a glass of water in the fridge, and place a plastic bag over them. It makes a little greenhouse. I’ve kept cilantro for two weeks!

417 Home: Are there tricks to freezing fresh produce?
R.S.: Cut and blanch vegetables, and freeze them on sheet pans. Then place the veggies in Zip-lock bags.

417 Home: For urban gardening, what items are the most useful?
R.S.: Fresh herbs makes everything taste better.

417 Home: Do you have any tips on storing popular items, like onions and potatoes?
R.S.: Store onions and potatoes separately in your pantry. If you put them together, onions will make the potatoes rot.

417 Home: What do you like to grow on your patio?
R.S.: Limequats. We make marmalade with them and use them in drinks.

417 Home: What is your go-to meal when you have fresh produce?
R.S.: A version of caprese salad: sliced tomatoes, red onion, avocado and goat cheese with olive oil balsamic vinegar and fresh-cracked pepper.

417 Home: What is one of the best little-known pieces of produce that you can find locally?
R.S.: Watercress. It grows wild during the spring in spring-fed rivers. I like adding it to salads or tossing it with olive oil, shallots and lemon. Sometimes, I include young dandelion greens. Also, cat tail shoots. If you pick them when they just break the surface of the water, you can peel the stem down by the root, blanch them and cook them in butter. They taste like asparagus.

417 Home: What is your favorite place to go pick fresh fruit?
R.S.: I forage for mushrooms, dandelions, watercress and more. The Ozarks are full of wild edibles. Best part, they are free!

417 Home: What’s your worst shopping local horror story?
R.S.: I worked with a chef who bought a live lamb from a local farmer. We butchered it for Easter.

417 Home: What is one of your favorite locally made items?
R.S.: Goats Beard farm goat cheese from Harrisburg, Missouri. (Especially their Bleu veined goat cheese)  

417 Home: What’s your favorite fruit or vegetable?
R.S.: Beets. I make a beet vinaigrette that I use on pan seared scallops

417 Home: What are some common mistakes when shopping locally?
R.S.: it is easy to get caught up in the romance of it and buy more products than you can use.

417 Home: What's your farmers’ market strategy?
R.S.: Get there early and do my shopping and get out before the lookers and pokers arrive.


Bill Griffiths | Farmers Gastropub

417 Home: What are some locally made items that you especially love and may recommend?
Bill Griffiths: We absolutely love The Artisan’s Oven’s breads and Terrell Creek Farm farmstead goat cheeses.

417 Home:: What is the best way to store popular items, like tomatoes or fresh greens?
B.G.: Tomatoes should be stored in the dark above 50°F and below 70°F, definitely not in a refrigerator. We store greens lightly packed in plastic tubs inside our walk-in cooler.

417 Home:: What is your go-to meal when you have fresh produce?
B.G.: Caprese salad with fresh Missouri tomatoes and basil is just divine. So is baked goat cheese salad with crottins from Terrell Creek Farm and lettuce from either 417 Produce or 5 Oaks Farms.

417 Home:: What do you like to grow on your patio?  
B.G.: At the restaurant we grow basil, thyme, lavender, dill, mint, chives, sage, rosemary and parsley as well as nasturtiums and some mixed peppers.

417 Home: Are there items you especially like to find locally?
B.G.: I love to find parsnips and Jerusalem artichokes, but I also love local tomatoes, cucumbers and butternut squash.

417 Home: What is your favorite less-known item that can be found locally?
B.G.: Local rutabagas. We roast them. We also boil and purée them with carrots, butter and pepper. They are also vital for Cornish pasties.

417 Home: Are there items you especially like to find locally?
B.G.: I love to find rutabagas, parsnips and Jerusalem artichokes, but I also love local tomatoes, cucumbers and butternut squash.

417 Home: What is a common mistakes when shopping locally?
B.G.: Buying the same produce as everyone else. There are great deals and exciting dishes to create from less-popular produce.

417 Home: What are some tricks you’ve learned to keep your veggies fresh?
B.G.: Buy what you need as often as you need it unless you are going to blanche it and freeze it for use out of season.

417 Home: What is your favorite time of year for local produce?
B.G.: Fall. I just love fall vegetables.



Find more tips and tricks on using local produce with extended chef Q&As at 



Sometimes, spicing things up just requires thinking outside the box. Christina Hesse of Half Crocked Chef (, a local company that makes spice mixes, meat rubs and sea salt blends, shares suggested herbs, seasonings and oils for your favorite proteins and treats. Find Hesse’s products at the Greater Springfield Farmers Market or online, and use her suggestions to take your dinner to a whole new level.

For Chicken

From Your Pantry

Lemon juice + Garlic + Rosemary + Cracked Black Pepper + Sea salt
Cook in olive oil, and top with Parmesan cheese.

For a Mediterranean take

Garlic + Shallots + Capers + Sea salt + Parsley + Pine nuts + Crushed red pepper
Cook in olive oil, and top with Romano cheese.

For an Asian Twist

Ginger + Garlic + Lime juice + Green onions + Honey + Soy sauce 
Cook in roasted sesame oil, and top with sesame seeds.

For Beef

From Your Pantry

Coriander + Dill + Cracked black pepper + Paprika + Onions + Sea salt
Cook in red wine and olive oil, and top with bleu cheese.

For a Mediterranean Take

Thyme + Cracked black pepper + Sea salt + Rosemary + Oregano
Cook in olive oil and balsamic vinegar, and top with feta cheese.

For an Asian Twist

Cilantro + Garlic + Crushed red pepper + Ginger + Green onion + Red wine + Soy sauce 
Cook in sesame oil.

For Pork

From Your Pantry

Sea salt + Cracked black pepper + Honey + Dijon mustard + Garlic + Apple vinegar 
Cook in olive oil.

For a Mediterranean Take

Sea salt + Garlic + Lemon juice + Onions + Cracked black pepper + Oregano + Capers
Cook in olive oil.

For an Asian Twist

Cilantro + Green onions + Ginger + Acacia honey + Crushed red pepper + Garlic + Rice wine vinegar + Pineapple juice + Soy sauce
Cook in sesame oil.

For Potatoes and Veggies

From Your Pantry:

Basil + Mint 
Roast in olive oil, and drizzle with honey or maple syrup.

For a Mediterranean Take

Rosemary + Garlic + Lemon pepper 
Roast in olive oil.

For an Asian Twist

Curry + Garlic + Sea salt
Roast in olive oil

For White Fish

From Your Pantry: 

Lemon juice + Dill + Crushed red pepper + Garlic + Pale ale
Cook in olive oil, and top with sweet pickle relish.

For a Mediterranean Take

Spanish paprika + Garlic + Sage + Rosemary + Thyme + Basil
Cook in olive oil .

For an Asian Twist

Ginger + Lime + Green onions + Garlic + Sea salt + Crushed red pepper +
Soy sauce

Cook in peanut oil.

For ice cream

From Your Pantry: 

Cinnamon + Brown sugar + Sea salt + Orange zest/peel

For a Mediterranean Take

Nutmeg + Cardamom + Cinnamon
Drizzle with honey, or sprinkle with anise and sea salt.

For an Asian Twist

Maple syrup + Chili sauce + Crushed red pepper + Fish sauce + Lime juice 
Top with peanuts and mint.

For Popcorn

Cheddar powder + Jalapeño powder + Butter + Sea salt + Garlic powder + Cumin + Chili powder



Tangy, sweet, smoky and citrusy, these olive oils and vinegars are the perfect way to add flavor to your favorite meal. Read on for tips on how to use these treats, which are available locally.

Sassie Sharons Flavored Vinegars

1. Caliente
This spicy vinegar is made with five kinds of peppers, which makes it great for marinades and basting chicken. You can also use it in meatloaf or drizzle it over steamed vegetables. 

2. Cranberry Orange
This seasonal vinegar is bursting with the mouth-puckering punch of cranberry. Use this in breads, salad dressings and chutneys. Visit and click on “blog,” and you’ll find all kinds of recipes, including the popular cranberry orange pumpkin bread recipe that calls for this fruity vinegar. 


Devo Olive Oil

317 Branson Landing Blvd., Branson, 417-544-1413, 

3. Tuscan Herb Olive Oil
Drizzle some of this tasty treat over pasta, dip hunks of pillowy bread into it, mix it into salad dressing and use it as a marinade.

4. Blood Orange Olive Oil
The mix of olive flavor and a pop of citrus makes this oil a great semi-sweet bread dip. You can also drizzle some over a heaping pile of sweet potatoes or use it to baste that holiday bird.


Vino Cellars

2137 W. Republic Rd, Springfield, 417-883-8466,  

5. 18-Year Traditional Balsamic Vinegar
This flavor-packed goody works great on nearly anything. Reduce it in a sauce, smear some over a steak or drizzle some on fresh fruit. You can also whisk some into a salad dressing, or if you’re really a fan, drizzle some over ice cream. You can also buy this balsamic vinegar at Vino Cellars at the Lake (15038 Business Hwy. 13, Branson West)

6. Bacon Olive Oil
Who doesn’t love bacon? This oil boasts plenty of that savory, salty bacon flavor that you love. Its smoky aroma works well in salad dressings and in marinades.  


Courtney and Greg Beykirch remodeled their home in 2002, but they weren’t quite ready to fully design their kitchen at that time. “I knew I wasn’t finished with my family, so I wanted to hold off,” Courtney says. But by the time 2012 rolled around and she and Greg had three kids, it was time. Her first call was to interior designer Andrea Deckard of A. Deckard Interiors, who she had worked with on some commercial projects. “I called her up and said, ‘Hey, how about a kitchen project?’” Courtney says. Deckard was the designer of the space, and after she started brainstorming with Courtney, they called in cabinet expert Dan Fritz of Fritz Design and Concepts. “He came up with a really great design without having to move walls and better utilize our existing footprint,” Courtney says. Although no heavy construction took place, Courtney says it almost seems that they doubled the space. “Dan reconfigured the layout of the cabinets and a couple of appliances,” she says. 

The Beykirch’s original builders Danny Heiney and David Nelson led the construction on the project, which included the fine tuning of the custom cabinetry by Fritz. The space is now complete with brick floors, white-washed and dark walnut cabinetry, quartz countertops, a marble-topped island and a marble backsplash. From the custom-designed range hood to the chandeliers that add a touch of glam above the island, Courtney says she loves everything about her new space. “It’s like the best of traditional style with a bit of a contemporary edge,” she says. “I have an eclectic style.”

Tips You Can Use

1. Don’t be afraid to customize
“I actually designed the custom range hood,” Courtney Beykirch says. “Our builder, Danny Heiney, made it. If I had an idea, I’d sketch it out, and he could do it.” The hood is made with brushed steel sheeting and steel rivets.

2. Combine materials
The kitchen features durable quartz countertops around the range, plus swanky marble on the island and backsplash. It also combines light and dark cabinetry, which is popular right now.

3. Get techy
The addition of an iPad stand and speaker makes a world of difference in this space: Courtney pulls up recipes on her iPad and follows along as she cooks. It’s like a modern-day cookbook, and it takes up much less space.



Ready to introduce your palate to more exotic flavors? Lucky for you, Springfield is home to several ethnic markets where you can find some tasty new treats. Read on to learn our most interesting finds and how to use them. (clockwise from top)

1. Enoki Mushrooms
Available at Spring’s Market, 3630 S. Campbell Ave., Springfield
These pretty enoki mushrooms are great for soups and stir fries. 

2. Chocolate Gingerbread Cookies
Available at Nadia's European Market, 3023 E. Sunshine St., Springfield
These little cookies, made in Belarus, are perfectly crisp.

3. Pineapple-Filled Bread
Available at Leslie’s Bakery & Cakes, 1915 S. Glenstone Ave., Springfield 
This snack-sized, fruit-filled sweet bread is packed with plenty of pineapple and makes a great addition to any meal.

4. Rose Water
Available at Spring’s Market, 3630 S. Campbell Ave., Springfield
You can use this floral concoction to create fun drinks (there’s even a recipe on the bottle) or to craft a simple syrup for baklava.

5. Rosehip, Hibiscus and Cherry Tea
Available at Nadia's European Market, 3023 E. Sunshine St., Springfield
Nadia’s European Market sells many teas, including this variety made in London.

6. Challah
Available at Legacy Bagelry, 3049 S. Fremont Ave., Springfield
This braided sweet bread is traditionally known for being the egg bread for the Jewish sabbath.

7. Tajin Clasico Seasoning
Available at Leslie’s Bakery & Cakes, 1915 S. Glenstone Ave., Springfield 
This mix of dried chili peppers, salt and dehydrated lime juice pairs well with sweet flavors and can be used to spice up many foods.

8. Smoked and Dried Capelin
Available at Nadia’s European Market, 3023 E. Sunshine St., Springfield
This fish is snatched up by eastern European natives who come to the store from all over 417-land. To eat it, just pop off the head, and take a bite.



One of Kent Laney’s most recent hobbies includes buying and updating homes. In fact, his most-recent purchase of this Springfield home, which was originally built in 1957, is the fifth remodel he has worked on, and it is the second home he has bought to live in. “Every single inch of this home needed to be gutted and remodeled,” Laney says. Much of his love and care went to the kitchen, which hadn’t seen any upgrades in 57 years. “It was the exact original 1957 kitchen, complete with double pink ovens,” Laney says. 

Acting as his own contractor, Laney immediately got to work. “I started by fully gutting the space, taking out the ceiling, walls and windows,” Laney says. Then he began rebuilding, adding a 5-by-9-foot center island. “My intent was to have four feet around the entire center island area so people could move around and have plenty of space,” Laney says. Other additions to the space include first-class custom cabinetry by Signature Woodworks, granite countertops, canned lighting and top-of-the-line Thermador appliances from Metro Appliances & More. Laney says it is now the perfect space for entertaining, as well as a dream kitchen for himself and his foster son—Laney is a single foster dad licensed with the Greene County Children’s Division.

Tips You Can Use

1. Don’t overlook your lighting
This kitchen ceiling features 14 canned lights, and there are five high-end pendant lights that hang over the island, all on dimmers. “After prep work and cooking are done, it’s great to dim the lights and enjoy an informal meal versus a more formal dining room setting,” Laney says.  

2. Invest in what you’ll use 
Although it wasn’t a necessity for this kitchen, Laney says the wine cooler is one of his favorite upgrades.

3.  Design based on your needs
While much of this kitchen’s island is great for prep work, the raised portion provides seating for up to eight. “I wanted my guests to be able to be a part of the cooking process, and this area is great for that,” Laney says.



Great bread can take any meal to the next level, and it’s even more fun to serve when you make it yourself. Editor Savannah Waszczuk tried out a class with Katie Kring of KatieMade to learn all about the art of baking bread. 

One of my favorite gifts I ever received as a child was an Easy-Bake Oven. I’m proud to say that I’ve come a long way since that first-ever batch of chalky chocolate chip cookies (just add water!), but I’m not so proud of the fact that I have just as big of a sweet tooth as I did at age 8. A sizable list of cakes, cookies, brownies and pies has been on my baking repertoire for a while now, but that’s about the gist of it. If it’s not sweet, I probably don’t know how to bake it.

I’ve dabbled with homemade bread a time or two, but I’ve never had much luck. It always turns out too dry, or too doughy, or simply way too dark to taste anywhere close to good. That’s why earlier this month (and just in time for this special culinary issue), I accepted defeat and turned to a pro: Katie Kring of KatieMade. Kring sells artisanal breads, marshmallows and other baked goods at Homegrown Food and Farmers Market of the Ozarks, and her products are truly some of the tastiest around. 

I attended KatieMade’s Introduction to Breadmaking Class last summer. During the three-hour class, Kring explained the art of bread baking to myself and seven others in the kitchen at Homegrown Food. We learned all about things like direct methods and biga methods, gluten development, dough temperatures, hydration percentages and a bunch of other science-y sounding things I would have thought made more sense in a laboratory than in a kitchen. But we also baked bread in this class—lots and lots of bread—and all of her science-y facts proved to be true! When it comes to baking good bread, Katie Kring knows all. To help out all the other bread-baking novices in 417-land, she helped me come up with this list of bread-baking tips.

Katie Kring's Bread-baking Tips:

1. Know the Magic Number. You know how sometimes you must wait for your bread to double in size before you stick it in the oven? Remember this: 17 degrees is the magic number. Dough that will double in size in two hours at 70°F will double in one hour at 87°F or in four hours at 53°F. You can control how fast your dough doubles by adjusting the water temperature and the ambient air temperature of your proof bread. 

2. Take Your Time. Slow bread tastes better. If you want to bake fresh bread for an event, make the dough the day before and place it in a refrigerator overnight.

3. Gluten is Your Friend—Develop It! Stretching and folding dough and giving the dough time to rest allows the formation of good strong gluten bonds, which makes a better bread in the end. Get that gluten! 

4. Know Your Flour. All flour is not created equal. Unbleached flour, bleached flour, bread flour, cake flour and all-purpose flour are all very different! Pay attention to your recipe, and use what it calls for.

5. Make it Crisp. Ever wonder how to get a great, crispy crust on your bread? Spritz it with water before you pop it in the oven, and spritz it a couple of times during the baking process. This will help create steam and make it good and crispy.

6. Invest in a Food Scale. Did you know that weighing ingredients is the best way to get consistent results in the world of bread baking? Kring’s recipes are actually all measured in weight.


Rustic Old-World Ciabatta Bread by Katie Kring of KatieMade

16.21 ounces high-gluten bread flower
14.91 ounces cold water
.15 ounces yeast
.44 ounces salt
.29 ounces olive oil

To prepare:
In mixer or by hand, mix all ingredients but olive oil for five minutes until well incorporated. Allow the mixture to sit for five minutes. Add the olive oil, then mix five more minutes. Remove the dough from the mixer and place it in an oiled bowl (note: the dough will be very liquid-like, similar to a thick pancake batter. This is fine). Stretch and fold the dough a few times every ten minutes for one hour, or until the bread is slightly see through when stretched thin. (It should become thicker). Refrigerate overnight. The next day, divide dough into two loaves, and fold each loaf like a letter. Place the loaves seam-side down on a floured tray. Proof for 45 to 90 minutes. Preheat your oven to 425°F. Stretch the loaves into large rectangles. If needed, quickly flip loaves in flour to help with traction. Place the loaves on parchment paper-lined baking sheets, and bake until nicely browned.

Get To Class

Want to attend one of Kring’s baking classes? Classes start at $20, and you get to take goodies home with you! She has several coming up.

September 14
Fanciful Fall Breads

October 5
Spooky Cookies

November 2

December 7
Christmas Cookie Decorating

December 14
Holiday Baking Traditions

January 4
Whole Grain Breads

Find more classes and info online at


Get It: Gourmet Goods

Southwest Missouri is filled with plenty of places to buy gourmet meats, cheeses, wines and other first-class fare. Check out a few of our favorite spots before you host your next dinner party.

Brown Derby International Wine Center
2023 S. Glenstone Ave., Springfield, 417-883-4066
What You’ll Find: Local and global wines, local and global cheeses, gourmet meats, freshly baked baguettes, gourmet filled olives and more

Horrmann Meat Company
1537 W. Battlefield, Springfield, 417-886-6328
What You’ll Find: Local organic meats including beef, pork, bison and lamb and locally made bratwursts, sausage and bacon, seasonal produce, local eggs, freshly baked local breads, local beers and wines

Le Cochon Charcuterie 
Booth located at Farmers Market of the Ozarks on Thursdays from 4–8 p.m. and Saturdays from 8 a.m.–1 p.m., 2144 E. Republic Rd., Springfield, 417-773-0970
What You’ll Find: Local smoked sausages and bacon, smoked duck ham, duck pastrami, rendered duck fat, pâtés and homemade condiments

Homegrown Food
607 S. Pickwick Ave., Springfield, 417-868-7004
What You’ll Find: Local meats, local cheeses, local wines, local beers, local chocolate, freshly baked breads and sweet treats and more

Vino Cellars
2137 W. Republic Rd., Springfield, 417-883-8466
What You’ll Find: Boutique wines, gourmet olive oils and balsamic vinegars 

Vino Cellars at the Lake
15038 Business Hwy. 13, Branson West, 417-739-1985
What You’ll Find: Boutique wines, gourmet cheeses, meats, pastas, crackers and more

Devo Olive Oil Store
316 Branson Landing Blvd., Branson, 417-544-1413
What You’ll Find: More than 60 varieties of olive oils and balsamic vinegars, local pastas, olives, tapenades, chocolate and more

MaMa Jean’s Natural Market
Three locations, Springfield,
What You’ll Find: Gourmet meats, cheeses and wines, freshly baked breads and more


Thanks to our thriving local farmers’ market scene, you can enjoy fresh fare in all four seasons. Here’s what you’ll find in season at 417-land farmers' markets, broken down month by month. 


March April May

Asparagus, broccoli, butter lettuce, cauliflower, garlic, kale, kohlrabi, morel mushrooms, mushrooms, mustard greens, peas, radishes, raspberries, red leaf lettuce, rhubarb, snow peas, spinach, strawberries, summer squash, sweet candy onions, Swiss chard, Yukon Gold potatoes, zucchini 


June July August

Beets, bell peppers, bitter melon, blackberries, blueberries, broccoli, Brussels sprouts, butter lettuce, cauliflower, cherries, collard greens, corn, cucumbers, eggplant, garlic, grapes, green beans, jalapeños, kale, kohlrabi, leeks, morel mushrooms, mushrooms, mustard greens, okra, peaches, peas, plums, radishes, raspberries, red leaf lettuce, rhubarb, snow peas, spinach, strawberries, summer squash, Swiss chard, tomatoes, tomatillos, Yukon Gold potatoes, zucchini



September October November

Acorn squash, beets, bell peppers, bitter melon, broccoli, Brussels sprouts, butter lettuce, butternut squash, cauliflower, collard greens, corn,cucumbers, daikon radishes, eggplant, grapes, green beans, jalapeños, kale, kohlrabi, leeks, morel mushrooms, mushrooms, mustard greens, peaches, peas, plums, pumpkins, radishes, raspberries, red leaf lettuce, rhubarb, snow peas, spinach, summer squash, sweet potatoes, Swiss chard, tomatoes, tomatillos, Yukon Gold potatoes, zucchini



December January February

acorn squash, Brussels sprouts, butter lettuce, butternut squash, kale, leeks, sweet potatoes


Webb City Farmers Market
Tuesdays, Fridays and Saturdays for the regular season; find more info online
555 South Main Street, Webb City, 417-673-5866,

Greater Springfield Farmers’ Market
Saturday, Tuesday and Thursday mornings through October, check website for additional winter hours
2825 S. Glenstone Ave., Springfield, 417-708-1909,

Farmers Market of the Ozarks
Saturday mornings and Thursday nights through December; check website for additional winter hours
4139 South Nature Center Way, Springfield, 417-766-8711,

C-Street City Market
Saturdays through October
321 E. Commercial St., Springfield, 417-631-9866,




Reader Response:
“I Love My Kitchen!” 

When we first started researching for this culinary guide last winter, we reached out to our readers, asking you all to share kitchen spaces that are fabulous places to both cook and entertain. One reader, Katie Montgomery, spoke up about her own space. “This is definitely a dream kitchen!” Montgomery told us. 

Montgomery shares the space with her husband, Erik, and their two young children. “I really love to cook and entertain, so I wanted to make a space that was perfect for those things,” she says. Wanting extra capacity for everything, she and her husband designed this kitchen with a commercial-grade FiveStar gas range with dual-fuel double ovens, a double stainless steel sink and dishwasher, a third oven-microwave combination and a full-size refrigerator and freezer combo. The nearby butler’s pantry is home to an ice maker and a second dishwasher, plus an additional sink. “It’s really helpful during entertaining,” Montgomery says. “We host a lot of parties.” This includes an annual Christmas party that has nearly 100 people on its guest list.

Tips You Can Use

1. Extend your island
When designing this kitchen, the Montgomerys decided to extend the island, and they use the expanded portion as a breakfast table. “By not including an actual breakfast table in our kitchen, we were able to save some space,” Katie says. “We added chairs and a craft table for our kids in that area, so they can be in the kitchen while I’m in there working.” 

2. Use your space wisely
Everything in this kitchen was custom-designed with a purpose, including the cabinetry and custom cabinetry drawers by Ozark Mountain Woodsmith. There’s a slotted cabinet above the microwave that holds cookie sheets and muffin tins, and the custom drawers include a double-layer silverware drawer and a special knife drawer.

3. Choose Durable Materials
Rather than using tile, the Montgomerys chose a granite backsplash behind their range. In addition to helping tie the space together, this is also functional. “Granite is easy to keep clean, so we love having it there,” Katie says. 


After reporting on all sorts of delicious food trends and party ideas for the fall, we decided to throw our own dinner party and stock the menu with as many local goodies as possible. With a bare-bones outline for our menu in mind, we sent assistant editor Ettie Berneking to the Farmers Market of the Ozarks (4139 South Nature Center Way, Springfield) to do some shopping. After scouting the vendors, Ettie purchased some goodies for our gourmet meal, then we met at the 417 Magazine office kitchen, turned up the music and prepared our seasonal creations.

Herb Roasted Chicken Breast

Tip: While fresh herbs are the obvious first choice for this recipe, dried herbs will do the trick in a pinch. 

3 large garlic cloves, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
6 large chicken breasts
3 tablespoons olive oil
1/3 cup dry white wine

Preheat the oven to 350°F. Combine the garlic, rosemary and thyme in a small bowl. Arrange the chicken in a large roasting pan. Sprinkle the chicken with salt and pepper. Rub the chicken with the garlic mixture, and drizzle with olive oil. Pour wine into the bottom of the pan, and bake until just cooked through, about 30 minutes. Remove from the oven. Preheat the broiler, and broil the chicken until the skin turns brown, about 3 minutes. Transfer the chicken to a platter, and serve


Roasted Butternut Squash and Apples with Date Glazed pecans

Tip: If you don’t want to use date syrup, you can use maple syrup instead. 

1 butternut squash, peeled, seeded and cut in half-inch slices
3 cups apples, cored, cut in half-inch slices
½ cup brown sugar
¼ cup butter, melted
2 tablespoons olive oil
2 tablespoons apple cider
8 tablespoons Date Lady syrup
¼ teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
1 cup pecan halves
¼ teaspoon flake sea salt

Preheat oven to 350°F. Combine the butternut squash, apples, brown sugar, melted butter, olive oil, apple cider, 2 tablespoons Date Lady syrup, kosher salt, black pepper and nutmeg in a large bowl. Arrange the mixture in an 8-inch-by-8-inch baking pan. Bake uncovered for 45 minutes. Meanwhile, combine the pecan halves and 6 tablespoons of date syrup in a small nonstick skillet. Bring to a boil, stirring frequently. Reduce the heat, and cook for 3 to 4 minutes or until the syrup has reduced to a glaze and coats the pecans. Immediately spread over parchment paper, and sprinkle the flake salt over the pecans. After the butternut squash mixture has cooked for 45 minutes, remove from the oven and top with glazed pecans. Bake for an additional 10 to 15 minutes or until hot and bubbly.


Warm Beet and Goat Cheese Salad

Tip: If you can’t find butter lettuce in the fall, pick up a bunch of kale. Slightly sauté the kale right before the salads are ready to be assembled. 

2 tablespoons olive oil
3 large beets, peeled and cut in 
quarter-inch slices
1 tablespoon brown sugar
Terrell Creek goat cheese
6 cups baby lettuce, roughly chopped

Heat the olive oil in a large nonstick skillet. Cook the beets over medium heat until they start to get tender. Stir in the brown sugar, and cook until the beets can be easily pierced with a fork. Let cool for two minutes. Arrange the baby lettuce in six bowls, top with the beets, and crumble some goat cheese on top. Serve.


Sticky Date Brownies

Tip: Pick up some Benissimo! Gelato to pair with this treat. There is a cocoa loco flavor that’s to-die-for!

2 cups pitted dates
4 eggs
1 stick butter, melted
½ cup Date Lady syrup
4 teaspoons coconut flour
5 tablespoons cocoa powder
1 teaspoon salt

Soak the dates in boiling water for 30 minutes. While the dates are soaking, mix the other ingredients together in a large bowl. Once the dates are done soaking, grind them into a paste using a food processor or an immersion blender. Combine the dates into the other mixture until just blended. Pour the batter into a greased 9-inch pan. Bake at 350°F for 20 minutes. If desired, garnish with berries or ice cream. Serve.