Vendor Spotlight: Isbell Valley Quality Produce

William and Mary Alice Stokes, owners and operators of Isbell Valley Quality Produce, started their farm in Osage County in 1997.
Photo Credit: Kayla Wolf

Photo Credit: Kayla Wolf

They have been regulars at the Columbia Farmers Market for all of those 19 years, bringing their tasty gooseberries, rhubarb, asparagus, and blueberries to the loyal community of market-goers.
They choose to sell at the Columbia Farmers Market “because it is a large market, so we are able to sell what we grow,” said Mary Alice. “It is very satisfying to us to be a part of the American food producers chain. We enjoy the challenge of growing our products, and the satisfaction of serving our customers.”

Print Recipe
Asparagus Brunch Bake
Servings
Ingredients
  • 1/2 stick butter
  • 1/2 pound asparagus fresh, cut into 1-inch pieces
  • 1 medium red bell pepper chopped
  • 1 medium onion cut into thin wedges
  • 8 cups fresh bread cubed
  • 2 cups cheddar cheese 8 ounces, shredded
  • 1 cup ham cubed
  • 2 1/2 cups milk
  • 1/2 tsp dried marjoram or 2 tsp fresh marjoram
Servings
Ingredients
  • 1/2 stick butter
  • 1/2 pound asparagus fresh, cut into 1-inch pieces
  • 1 medium red bell pepper chopped
  • 1 medium onion cut into thin wedges
  • 8 cups fresh bread cubed
  • 2 cups cheddar cheese 8 ounces, shredded
  • 1 cup ham cubed
  • 2 1/2 cups milk
  • 1/2 tsp dried marjoram or 2 tsp fresh marjoram
Instructions
  1. Melt the butter in a skillet. Add the vegetables and cook until tender but still crisp, about 3-5 minutes. Mix bread, 1 cup cheese, and ham. Add cooked vegetables to the bread, cheese, and ham mixture, incorporating evenly. Put into greased 9-by-13-inch baking dish. Mix eggs, milk and seasonings. Pour over the bread mixture. Cover and refrigerate from 12 to 24 hours. Bake at 350 degrees for 45-50 minutes. Sprinkle remaining cheese on top, and heat in the oven until melted.
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