Last Newsletter of the 2014 Season

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Rest of October, 2014

8 a.m. to 12 noon

This will be the last e-newsletter for the 2014 Farmers’ Market Season. We want to thank you for your loyal patronage throughout the summer. We appreciate getting to know you and you becoming aware of the people who grow the fresh, local produce you have enjoyed.

We would appreciate you completing the survey that is at the end of this newsletter. Your input allows us to understand what new produce you might like us to grow and what other kinds of events you like to see at the market.

Several vendors still have plenty of fresh produce as well as jellies and baked goods. They plan to continue to come until the last Saturday in October, weather permitting.

Reminder:  the Market is able to accept *credit, debit and SNAP* cards.  Just
go to the Market Manager, Lyn Hoffman, and she can process your card.  In
exchange for a particular amount, she will give you tokens that can be used
at any of the vendors.

See you at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (October 2014 balance of month):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Watermelons, cantaloupe, tomatoes, cucumbers, peppers, zucchini and squash.

L&R Farms (Monie Frakes)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, as well as conatinuing with acorn squash, butternut squash, spaghetti squash, and Indian corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Lyn Hoffman (Market Manager)

Quick breads, a variety of jams and jellies, and dog treats.

Other vendors may be present also.

2014 Market Survey

Dear Market Customer,

Please complete the following short survey and either e-mail it to longviewfarm3@gmail.com or give it the Market Manager. We value your comments and suggestions.

How often do you come to the Market? ____ Every week ___ Wednesdays   _____ Saturdays   _____ both

 

About how much do you spend when you come to the Market? _____ $5-10, _____ $10-20+ _____ Other (state)

Comments: ____________________________________________________________________________________________________________________________________________________________

 

How do you learn about the market offerings? Check as many as are applicable, so we can make our advertising more effective.

1)     The ad in The Globe? _____

2)     AtchisonFarmersMarket.com? _____

3)      The semi-weekly AFM e-newsletter? _____

4)     By shopping the market to see what is available?____

5)      AFM Facebook page? ____

6)      Other? _____

Comments/Suggestions:________________________________________________________________________________________________________________________________________

 

 

On a scale of 1 – 10, please evaluate the following events this season by circling a number:

Not Interested                                     Enjoyed

Market Bundle Give Away    1     2     3     4     5     6     7     8     9     10

Musicians                               1     2     3     4     5     6     7     8     9     10

Fundraiser Groups                 1     2     3     4     5     6     7     8     9     10

Comments/Suggestions: ____________________________________________________________________________________________________________________________________________________________

 

As a valued customer, what can we, the vendors and AFM Board, do to make the 2015 season better?

What other produce/food items would you like at the Market? _______________________________________________________________________________________________________________________­_____________________________________

Are you interested in organic as well as conventionally grown produce? ____________________________________________________________________________________________________________________________________________________________

What other events would you enjoy? ____________________________________________________________________________________________________________________________________________________________

Comments/Suggestions:_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

 

Thank you for your comments. See you next season. We’ll officially open the third Saturday in May.

 

 

 

 

 

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Let’s Meet at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 11, 2014

8 a.m. to 12 noon

Did you know that there is a new 2014 stamp at the Post Office dedicated to Farmers Markets? The message on the back states the reason why the Atchison Farmers’ Market was begun 16 years ago.

The sight of stalls piled high with locally grown food, the smell of flowers and freshly baked bread, the sound of conversations between friends and new acquaintances – farmers markets are so much more than just places to buy fruits and vegetables. In addition to supporting small farms and artisans, boosting local economies, and providing fresh seasonal food, farmers markets are considered by many to be the new town square. They offer, as they did in the past, a gathering place for diverse groups of neighbors to meet and mingle and to share news, recipes, and stories – in short, to create a new sense of community.”

It may not be summer anymore, but our market is full of wonderful, fresh, local vegetables, fruits, fresh baked goods, jellies, and flowers – probably the last flowers of summer. We will also have Lois Reid and Jim Dixon playing and singing for us the last time this season.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

See you at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 11):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Elias Honey (Chuck Elias)

Honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

Gone for the season. He’ll see you next summer.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Watermelons, cantaloupe, tomatoes, cucumbers, peppers, zucchini and squash.

L&R Farms (Monie Frakes)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, as well as conatinuing with acorn squash, butternut squash, spaghetti squash, and Indian corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Linda’s Apples (Steven and Linda Trog)

Gone for the season.

Long View Farm (Gunther and Betty Fischer)

New: Cardoon, scallions (green onions) and baby bok choy, as well as Yukon gold potatoes, a variety of radishes including Daikon, purple top turnips, sweet potatoes, tomatoes, zucchini, chestnuts, a variety of jellies, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers. Grown chemical free.

Lyn Hoffman (Market Manager)

Quick breads, a variety of jams and jellies, and dog treats.

Other vendors may be present also.

Recipe: Let’s think about a healthier way to serve baked sweet potatoes – forget the marshmallows and, instead, use apples! From Cooks.com – enjoy!

Baked Apple and Sweet Potato Strata

8 lg. sweet potatoes (4 lbs) boiled, drained, peeled and cut into ¼ inch thick rounds

4 lg. tart apples (2 lbs) peeled, quartered, cored and cut into ¼ inch thick slices

¾ c. packed brown sugar

½ c. unsalted butter

1 Tb. freshly grated orange peel

¾ c. orange juice

1/3 c. maple syrup or maple flavored pancake syrup

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Heat oven to 375 degrees. Lightly grease a 13x9x2 inch baking dish.

Alternating sweet potatoes and apples, arrange slices slightly overlapping in prepared dish. Stir sugar and butter in a small saucepan over medium heat until butter melts. Add remaining ingredients; bring to a boil, stirring until smooth. Pour evenly over potatoes and apples. Bake for 40 minutes until potatoes and apples are tender and lightly glazed. Serve hot.

 

 

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Wednesday, October 8, at the Atchison Farmers’ Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 8, 2014

8 a.m. to 12 noon

Our vendors/producers are still working hard to bring you fall vegetables and fruits. Come get your mid-week needs.

Please check out the End of Season Survey that was sent to you via e-mail Monday evening. We really want your input and suggestions for new vegetables, etc. that you would like to see next season.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

See you at the Market.

Note: The Market officially runs through Saturday, October 189. But if vendors still have produce, they can sell beyond that date.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 8):

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, watermelons, cantaloupe, tomatoes, cucumbers, zucchini and squash.

L&R Farms (Monie Frakes)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, acorn squash, butternut squash, spaghetti squash, and Indian corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Lyn Hoffman (Market Manager)

Quick breads, a variety of jams and jellies, and dog treats.

Other vendors may be present also.

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Help Us Make the Market Better – 2014 Survey

Atchison Farmers’ Market

Fresh,Friendly, Local

2014 Market Survey

Dear Market Customer,

Please complete the following short survey and either e-mail it to longviewfarm3@gmail.com or give it the Market Manager before the closing market day, October 18. We value your comments and suggestions.

How often do you come to the Market? ____ Every week ___ Wednesdays   _____ Saturdays   _____ both

 

About how much do you spend when you come to the Market? _____ $5-10, _____ $10-20+ _____ Other (state)

Comments: ____________________________________________________________________________________________________________________________________________________________

 

How do you learn about the market offerings? Check as many as are applicable, so we can make our advertising more effective.

  • The ad in The Globe? _____
  • AtchisonFarmersMarket.com
  • The semi-weekly AFM e-newsletter? _____
  • By shopping the market to see what is available?____
  • AFM Facebook page? ____
  • Other? _____

Comments/Suggestions:________________________________________________________________________________________________________________________________________

On a scale of 1 – 10, please evaluate the following events this season by circling a number:

Not Interested                                     Enjoyed

Market Bundle Give Away    1     2     3     4     5     6     7     8     9     10

Musicians                               1     2     3     4     5     6     7     8     9     10

Fundraiser Groups                 1     2     3     4     5     6     7     8     9     10

Comments/Suggestions: ____________________________________________________________________________________________________________________________________________________________

As a valued customer, what can we, the vendors and AFM Board, do to make the 2015 season better?

What other produce/food items would you like at the Market? _______________________________________________________________________________________________________________________­_____________________________________

Are you interested in organic as well as conventionally grown produce? ____________________________________________________________________________________________________________________________________________________________

What other events would you enjoy? ____________________________________________________________________________________________________________________________________________________________

Comments/Suggestions:_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Thank you for your comments. See you next season. We’ll officially open the third Saturday in May.

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Oktober at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 4, 2014

8 a.m. to 12 noon

Atchison is host to many events this weekend: Oktoberfest on the Mall, Family Weekend at Benedictine College, historical tour of Mt Vernon Cemetery with Liz Lane, professional researcher (and Farmers’ Market customer) and other related activities. Let’s welcome all our out of town visitors to Atchison and the Farmers’ Market.

This is the beginning of the final month of the Atchison Farmers’ Market’s 16th season. Our last “official” market day is Saturday, October 18. But if vendors still have produce, they can sell beyond that date.

Our vendors have a veritable cornucopia of vegetables, fruits, and decorative produce. It is also the last Bundle Give Away. Lyn Hoffman will collect produce from each vendor and make the presentation to the winner around 10 a.m.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

See you at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 4):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Elias Honey (Chuck Elias)

Honeycomb squares. Honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

A variety of fresh, homemade tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, watermelons, cantaloupe, tomatoes, cucumbers, zucchini and squash.

L&R Farms (Monie Frakes)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, as well as conatinuing with acorn squash, butternut squash, spaghetti squash, and Indian corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Linda’s Apples (Steven and Linda Trog)

Yellow and Red Delicious apples, and McIntosh apples.

Long View Farm (Gunther and Betty Fischer)

Yukon gold potatoes, a variety of radishes including Daikon, purple top turnips, freshly dug sweet potatoes, broccoli, zucchini, chestnuts, a variety of jellies, including wild plum jelly, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers.

Lyn Hoffman (Market Manager)

Asian Plum sauce and Elderberry jelly as well as quick breads, a variety of jams and jellies, and dog treats.

Rootin Tootin Acres (Theresa and Eric Root and Family)

Artisan and whole grain breads, tomatoes, peppers, okra, and potatoes.

Other vendors may be present also.

Recipe: Do you want to make something easy, vegetarian and using our very own Gilbert Gasper’s (the Tortilla Man) homemade tortillas? How about Zucchini Wrapped In Tortillas! There is a long list of ingredients, but it is because they give the wraps a wonderful flavor. The process is very easy.

Zucchini Wrapped in Tortillas

Prep time: 20 minutes, Cooking time: 20 minutes, 4 Servings

Ingredients:

1 tablespoon vegetable oil

1 teaspoon mustard seed (optional)

1 teaspoon cumin seeds

1 small red onion, thinly sliced

1 tablespoon grated fresh ginger

4 cups grated zucchini

½ teaspoon chili powder

¼ teaspoon ground black pepper

¼ teaspoon ground cloves

¼ teaspoon ground cinnamon

Salt to taste

4 (10 inch) flour tortillas

4 fresh chives

½ cup sour cream (optional)

Directions

  1. In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
  2. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt.
  3. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!

Buen apetito!

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Wednesday, October 1, at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, October 1, 2014

2:30 to 5:30 p.m.

October has arrived with wonderful weather and the Market is still going strong. Come get your mid-week produce needs at the Market.

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. You will be given tokens that can be used at any of the vendors.

Register for the October 4 bundle give-away with the Lyn Hoffman. The Market is officially open through Saturday, October 18. But if vendors still have produce, they can continue after that date.

See you Wednesday and Saturday at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, October 1):

Genova Farms (Debbie and Mark Genova)

Okra, green beans, potatoes, peppers, sweet Red Candy onions, tomatoes, squash, cucumbers, melons, and carrots.

Jirak Farm (Mark and Teresa Jirak and Children)

Watermelon, cantaloupe, sweet corn, tomatoes, cucumbers, zucchini, and squash.

L&R Farms (Monie Frakes)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, radishes, cantaloupe and collards. They continue to have Acorn Squash, Butternut Squash, Spaghetti Squash, and Indian Corn, Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Lyn Hoffman (Market Manager)

Quick breads, a variety jams and jellies, and dog treats.

Other vendors may be present also.

See you today and on Saturday.

 

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The Last Saturday in September at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 27, 2014

8 a.m. to 12 noon

We have all kinds of interesting Fall vegetables and fruits for you at the Market. We are experiencing wonderful warm days and cool nights, which our Fall gardens are enjoying. Of course, Mother Nature can be fickle – so we don’t know how long this will continue before frost arrives. But we enjoy the days as they come and the harvest that comes with them.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

Sign up for the last Market Bundle Give Away that will be on Saturday, October 4. Lyn has registration forms.

See you at the Market.

Note: The Market officially runs through Saturday, October 18. But if vendors still have produce, they can sell beyond that date.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, September 27):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Earl Farms (Dan and Trina Earl)

Spaghetti squash, butternut squash, green beans, eggs, watermelon, green peppers, banana peppers, tomatoes, and potatoes.

Elias Honey (Chuck Elias)

Honeycomb squares. Honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

A variety of fresh, homemade tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, watermelons, cantaloupe, tomatoes, cucumbers, zucchini and squash.

L&R Farms (Monie Frakes)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, as well as conatinuing with acorn squash, butternut squash, spaghetti squash, and Indian corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Linda’s Apples (Steven and Linda Trog)

Yellow and Red Delicious apples, and McIntosh apples.

Long View Farm (Gunther and Betty Fischer)

Yukon gold potatoes, a variety of radishes including Daikon, purple top turnips, freshly dug sweet potatoes, broccoli, zucchini, chestnuts, a variety of jellies, including wild plum jelly, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers.

Lyn Hoffman (Market Manager)

Asian Plum sauce and Elderberry jelly as well as quick breads, a variety of jams and jellies, and dog treats.

Rootin Tootin Acres (Theresa and Eric Root and Family)

Artisan and whole grain breads, tomatoes, peppers, okra, and potatoes.

Other vendors may be present also.

Recipe: Here is a way to combine many of our local Fall vegetables in a hearty dish.

Roasted Fall Vegetables

With just salt, pepper, a bit of oil, and a hot oven, nearly every vegetable becomes sublime.

  • prep: 20 mins ; total time: 1 hour 20 mins; servings: 8

Ingredients

  • 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
  • 1 pound medium red onions (about 2 to 3), peeled and quartered
  • 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
  • 4 to 6 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper

Cook’s Note

Use shallow pans (such as baking sheets) and don’t overcrowd vegetables. This allows vegetables to brown rather than steam.

Directions

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.

Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

Everyday Food, October 2006

 

 

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