Market Manager Wins Specialty Salsa Contest and Local Produce for You

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, August 20, 2014

2:30 to 5:30 p.m.

Congratulations to our Market Manager, Lyn, who won the specialty salsa contest at the Tomato Festival. Her entry was the Raspberry Salsa. Did you enjoy the Market on the Mall last Saturday?

We are back at our regular location for the rest of the season. The “wall” is looking beautiful and is progressing down the way to the West end. Come to get your mid-week produce and also look at the art project!

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, (or Betty Fischer in her absence) 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.

Register for the September bundle give-away with the Lyn Hoffman.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. We have a couple of market days still open.

See you Saturday on the Mall.

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

Vendor Produce (Wednesday, August 20):

Genova Farms (Debbie and Mark Genova)

Okra, sweet corn, kale, sweet onions, potatoes, tomatoes, squash, cucumbers, and carrots.

Jirak Farm (Mark and Teresa Jirak and Children)

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

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, and dog treats.

Other vendors may be present also.

See you today and on Saturday.

 

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The Market on the Mall – Tomato Festival Weekend

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 16, 2014

On the Mall for the Tomato Festival

8 a.m. to 12 noon

Join us for the Tomato Festival this Saturday, August 16, on the Mall between 5th and 6th streets at our regular time. Susan Turnbull, Downtown Events Coordinator, is arranging volunteers to help you carry heavier bags of produce to your car. There will be salsa contests, bobbing for tomatoes, entertainment, and more.

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. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

Also, register for the September Market Bundle Give Away with Lyn.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. We have a few open Saturdays this Fall season.

See you at the Market.

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

Vendor Produce (Saturday, August 16):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Country Girl Veggies ( Courtney and Debbie Blohm)

Will return when pumpkins are ready.

Cupcake Haven (Haven Fry)

Reese’s and pink lemonade cupcakes, along with breakfast quiche with sundried tomatoes.

Earl Farms (Dan and Trina Earl)

Tomatoes, potatoes, green beans, zucchini, spaghetti squash, butternut squash, sweet corn, watermelon, bell peppers, beets, and hot banana peppers.

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

On vacation.

Genova Farms (Debbie and Mark Genova)

Okra, green beans, cantaloupe, sweet corn, kale, red candy onions, Walla Walla onions, tomatoes, squash, and carrots.

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Guatemalan and Ethiopian coffee beans.

Jirak Farm (Mark and Teresa Jirak and Children)

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

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Long View Farm (Gunther and Betty Fischer)

Yukon gold, and Colorado rose potatoes, tomatoes, cabbage, garlic, shallots, zucchini, elderberry and crabapple jelly and butter and other jams and jellies, brown eggs, whole wheat bread, and French bread.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Salsa kits, tomatoes, squash, sweet and hot peppers, eggplant, garlic, and flower bouquets.

McLenon Produce (Rob and Pat McLenon)

See you next Spring with asparagus

Rootin Tootin Acres (Theresa and Eric Root and Family)

Potatoes (three kinds), tomatoes (five to seven varieties), Swiss chard, kohlrabi, pear and cherry tomatoes, possibly squash and baked items.

Other vendors may be present also.

Recipe: Although it has been unusually cool this summer, a refreshing, nutritious drink is always welcome. It is low-fat dairy with a punch of potassium, calcium, Vitamin S and beta carotene. Use cantaloupe and honey from our market to make a –

Cantaloupe Smoothie

Makes: 1 serving; Active Time: 10 minutes Total Time: 10 minutes (plus overnight to freeze banana)

Ingredients

  • 1 banana
  • 1/4 ripe ripe cantaloupe, seeded and coarsely chopped
  • 1/2 cup nonfat or low-fat yogurt
  • 2 tablespoons nonfat dry milk
  • 1 1/2 tablespoons frozen orange juice concentrate
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla extract

Preparation

  1. Place unpeeled banana in the freezer overnight (or for up to 3 months). Remove banana from the freezer and let it sit until the skin begins to soften, about 2 minutes. Remove the skin with a paring knife. (Don’t worry if a little fiber remains.) Cut the banana into chunks; combine in a blender or food processor with cantaloupe, yogurt, dry milk, orange juice, honey and vanilla. Cover and blend until smooth.

 

 

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Cool Temperatures at the Wednesday Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, August 13, 2014

2:30 to 5:30 p.m.

Is it August or April? These temperatures are unbelievable. It is time to plant our Fall gardens. But we still have all the top summer vegetables. Get your midweek produce today.

Remember that we will be on the Mall on Saturday, August 16, for the Tomato Festival, between 5th and 6th streets at our regular time. Susan Turnbull, Downtown Events Coordinator, is arranging volunteers to help you carry heavier bags of produce to your car. There will be salsa contests, bobbing for tomatoes, entertainment, and more.

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, (or Betty Fischer in her absence) 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.

Register for the September bundle give-away with the Lyn Hoffman.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know.

See you Saturday on the Mall.

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

Vendor Produce (Wednesday, August 13):

Genova Farms (Debbie and Mark Genova)

Okra, sweet corn, kale, sweet onions, potatoes, tomatoes, squash, cucumbers, and carrots.

Jirak Farm (Mark and Teresa Jirak and Children)

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

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, and dog treats.

Other vendors may be present also.

See you today and on Saturday.

 

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Art at the Market this Saturday

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 9, 2014

2:30 to 5:30 p.m.

The Art Association is starting the exciting portion of their project at the market: putting the gorgeous tiles on the walls! When you come to the market to get your produce this Saturday, take a look at walls. You can also enjoy the music of Lois Reid and Jim Dixon, R2D, while visiting with vendors and other friends at the Market.

Save the day for a different market experience, Tomato Festival : next Saturday, August 16, the Atchison Farmers’ Market will be on the Mall between 5th and 6th streets at our regular time. Susan Turnbull, Downtown Events Coordinator, is arranging volunteers to help you carry heavier bags of produce to your car. There will be salsa contests, bobbing for tomatoes, entertainment, and more.

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. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

Also, register for the September Market Bundle Give Away with Lyn.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. We have a few open Saturdays this Fall season.

See you at the Market.

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

Vendor Produce (Saturday, August 9):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Country Girl Veggies ( Courtney and Debbie Blohm)

Potatoes, tomatoes, corn, peppers, eggplant, squash, cucumbers, and okra.

Earl Farms (Dan and Trina Earl)

Tomatoes, potatoes, green beans, zucchini, spaghetti squash, butternut squash, sweet corn, watermelon, bell peppers, beets, and hot banana peppers.

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)

Okra, sweet corn, kale, sweet onions, potatoes, tomatoes, squash, cucumbers, and carrots.

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Guatemalan and Ethiopian coffee beans.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, cantaloupe, watermelon, cucumbers, squash, and zucchini.

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Long View Farm (Gunther and Betty Fischer)

Yukon gold, Colorado rose, and Purple Mountain potatoes, tomatoes, cabbage, garlic, Elephant garlic, shallots, zucchini, jam and jelly, brown eggs, whole wheat bread, and French bread.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Salsa kit, tomatoes, squash, sweet and hot peppers, eggplant, garlic, and flower bouquets.

Other vendors may be present also.

Recipe: This dish, from southern Louisana, using a couple of our local produce items can be a side or main dish. The name is a combination of Acadian French and Native American.

Okra-and-Corn Maque Choux (Ma Kfu)

Yield: Makes 8 servings, Total: 28 Minutes

Ingredients

  • 1/4 pound spicy (or mild, if you don’t like hot) smoked sausage, diced
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 3 cups fresh corn kernels
  • 1 cup sliced fresh okra
  • 1 cup peeled, seeded, and diced tomato (1/2 lb.)
  • Salt and freshly ground pepper to taste

Preparation

  1. Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often, 10 minutes. Season with salt and pepper to taste.

From: Southern Living

 

 

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The Wednesday Market in Early August

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, August 6, 2014

2:30 to 5:30 p.m.

Hasn’t the summer been amazing! We’ve had some hot days, but not terribly hot. And we are still getting rain when the grass is usually brown. The rain has helped our gardens continue to produce wonderful vegetables and, now, fruit – watermelon and cantaloupes. Get fresh produce today to tide you over until the Saturday market.

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, (or Betty Fischer in her absence) 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.

Save the day for a different market experience, Tomato Festival : on Saturday, August 16, the Atchison Farmers’ Market will be on the Mall between 5th and 6th streets at our regular time. Susan Turnbull, Downtown Events Coordinator, is arranging volunteers to help you carry heavier bags of produce to your car. There will be salsa contests, bobbing for tomatoes, entertainment, and more.

Register for the September bundle give-away with the Betty Fischer, in Lyn’s absence.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know.

See you Saturday.

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

Vendor Produce (Wednesday, July 30):

Genova Farms (Debbie and Mark Genova)

Okra, sweet corn, kale, sweet onions, potatoes, tomatoes, squash, cucumbers, and carrots.

Jirak Farm (Mark and Teresa Jirak and Children)

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

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Long View Farm (Gunther and Betty Fischer)

Yukon gold, Colorado rose, and Purple Mountain potatoes, tomatoes, cabbage, garlic, Elephant garlic, shallots, zucchini, jam and jelly, brown eggs, whole wheat bread, and French bread.

Lyn Hoffman (Market Manager)

Will return on August 9.

Other vendors may be present also.

See you today and on Saturday.

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Time for Great Fruit and Vegetables at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 2, 2014

2:30 to 5:30 p.m.

August – the month of county fairs, watermelon, and wonderful sunsets! The market is featuring new late summer produce – cantaloupe, watermelon, okra and much more. See the unusual recipe at the end of this newsletter.

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, (Betty Fischer while Lyn is on vacation) 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.

The August bundle give-away will be given out this morning. We will have two more drawings – in September and October, so register for them with the Market Manager each month

Today we will also have representatives from the Atchison Art Association who can show us samples of the beautiful tiles that will be used on the wall. If you would like your name, your family’s name, or your farm’s name, see one of them about how you can do that.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know.

See you at the Market.

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

Vendor Produce (Wednesday, August 2):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Country Girl Veggies ( Courtney and Debbie Blohm)

Potatoes, tomatoes, corn, peppers, eggplant, green beans, squash, cucumbers, okra, and cabbage.

Cupcake Haven (Haven Fry)

Gourmet cupcakes and mini breakfast quiches.

Earl Farms (Dan and Trina Earl)

Cabbage, broccoli, and potatoes.

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)

Okra, sweet corn, bell peppers, kale, Walla Walla onions, red candy onions, new potatoes, green beans, carrots, and squash

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

Ghost Roast Coffee (Brad Pietzyk)

Locally roasted Guatemalan, Costa Rican, and Ethiopian coffee beans.

Jirak Farm (Mark and Teresa Jirak and Children)

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

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, jalapenos, Brussel sprouts, sweet potatoes, and yellow squash.

Long View Farm (Gunther and Betty Fischer)

Green beans, savoy cabbage, other cabbages, cucumbers, shallots, leeks, garlic, Elephant garlic, Japanese eggplants, Yukon Gold and Purple Mountain new potatoes, a variety of onions and summer squash, sweet peppers, jams from homegrown fruit, brown eggs, fresh flowers, fresh cut herbs, and French bread baked with organic unbleached flour and whole wheat bread.

Lyn Hoffman (Market Manager)

On vacation until August 9.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Tomatoes, garlic, okra, peppers, several varieties of herbs, and flower bouquets.

McLenon Produce (Rob and Pat McLenon)

Personal size sugar cube cantaloupe, a variety of other vegetables as well as pecans and black walnuts.

Other vendors may be present also.

Recipe: This is an unusual sounding recipe from Cook’s Country, that takes a little longer to prepare but uses the wonderful produce you can find at our Market now. Corn tossed with fresh produce and a bright vinaigrette seems basic, but bland corn and watery dressing reared their heads. To prevent the watermelon and cucumber from flooding the dressing with weepy juices, we first salted and drained them. Next, we toasted the corn for nutty depth. Finally, we stirred the feta, watermelon, cucumber, and mint into the cool mixture to sit just until the flavors melded.

Watermelon-Feta Fresh Corn Salad

Serves 4 to 6

Don’t add the watermelon to the toasted corn until it is cool, as the heat from the corn will partially cook the watermelon.

Ingredients

  • 2 cups watermelon, cut into 1/2-inch pieces
  • 2 cucumbers, peeled, quartered lengthwise, seeded, and cut into 1/2-inch pices
  • Salt and pepper
  • 2 scallions, sliced thin
  • 1 1/2 tablespoons white wine vinegar
  • 2 1/2 tablespoons olive oil
  • 5 ears corn, kernels cut from cobs
  • 1/4 cup minced fresh mint
  • 4 ounces crumbled feta cheese

Instructions

  1. Toss watermelon and cucumbers with ½ teaspoon salt in bowl. Transfer to colander set over bowl and let drain for 30 minutes. Combine scallions, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 1½ tablespoons oil.
  2. Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, 5 to 7 minutes. Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room temperature, about 20 minutes. Stir in feta cheese, drained watermelon and cucumbers, and mint. Let sit until flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)

 

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New Summer Produce at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, July 30, 2014

2:30 to 5:30 p.m.

Summer is going too fast. This is the last market day in July! Come get your mid-week fresh produce at the Market.

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, (or Betty Fischer in her absence) 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.

This is the last day to register for the August bundle give-away with the Market Manager.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know.

See you Saturday.

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

Vendor Produce (Wednesday, July 30):

Genova Farms (Debbie and Mark Genova)

Okra, sweet corn, kale, Walla Walla onions, red candy onions, new potatoes, green beans, and carrots.

Ghost Roast Coffee (Brad and April Pictzyk)

Guatemalan, Costa Rican, and Ethiopian freshly roasted coffee, and cups

Jirak Farm (Mark and Teresa Jirak and Children)

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

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, jalapenos, Brussel sprouts, sweet potatoes, and yellow squash.

Long View Farm (Gunther and Betty Fischer)

Yukon gold potatoes, garlic, Elephant garlic, shallots, zucchini, jam and jelly, brown eggs, whole wheat bread, and French bread.

Lyn Hoffman (Market Manager)

Will return on August 9.

McLenon Produce (Rob and Pat McLenon)

Personal size sugar cube cantaloupe and tomatoes.

Other vendors may be present also.

See you today and on Saturday.

 

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