Watch for Market Posts – Early Vendors Soon

With the onset of some warm weather this week, we anticipate the possibility of early vendors having produce to sell – for example, asparagus.

We will post news of Spring vegetable sales as soon as we have the information.

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The Very Last Day at the Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, October 26, 2013

8 a.m. until noon

This Saturday will be the final day to buy fresh, local produce from our vendors.  Available from our post season market are:

Vendor Produce (Saturday, October 26):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, onions, tomatoes, kale, carrots, peppers, spinach, lettuce, collards, and pears.

L & R Farms (Monie Frakes)

Bell peppers, sweet and hot banana peppers, eggplant, cauliflower, sweet potatoes, Kennebec potatoes, tomatoes, apples, zucchini, cucumbers, kohlrabi, cabbage, green beans, candy onions, delicata squash, acorn and carnival squash, butternut squash, jalapenos, yummy snack peppers, ghost peppers, pumpkins, ornamental gourds and squash, Indian corn, specialty pumpkins, carrots, and brussel sprouts.

A warm soup for cold weather:

Squash Soup by Alton Brown

Total Time: 50 min; Prep 10 min Cook 40 min
Yield:  4 servings

Ingredients

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
 

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Wednesday, October 23, at the Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, October 23, 2013

2:30 to 5:30 p.m.

This Wednesday and Saturday will be the final days to buy fresh, local produce from our vendors.  Available from our post season market are:

Vendor Produce (Wednesday, October 23):

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, onions, tomatoes, kale, carrots, peppers, spinach, lettuce, collards, and pears.

L & R Farms (Monie Frakes)

Bell peppers ,sweet and hot banana peppers, eggplant, cauliflower, sweet potatoes, Kennebec potatoes, tomatoes, apples, zucchini, cucumbers, kohlrabi, cabbage, green beans, candy onions, delicata squash, acorn and carnival squash, butternut squash, jalapenos, yummy snack peppers, ghost peppers, pumpkins, ornamental gourds and squash, Indian corn, specialty pumpkins, carrots, and brussel sprouts.

Other vendors may be present.

 

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The Last “official” Market Day of the 2013 Season

Atchison  Farmers’ Market

Fresh,Friendly, Local

Market E-Newsletter for Saturday, October 19, 2013

8 a.m. to 12 noon

We say “goodby” for the 2013 season today.   However, if our vendors still have produce, they will continue to come to the market.  Watch for the e-newsletter for days they will come to the market this Fall and to keep up with what is going on in our gardens throughout the winter.

The Atchison Farmers’ Market would like to thank everyone who helped to make the market an enjoyable experience: musicians, fundraising groups, and food demonstrators.  We would also like thank the Atchison Chamber of Commerce and the City of Atchison for helping us throughout the season.

In preparation for the upcoming 2014 season, which will be our 16th year, we would like you to complete the short survey that will be available at the Long View Farm stand.  We value your comments and suggestions.

Vendor Produce (Saturday, October 19):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Chic Gypsy Café (Sierra Fox)

Espresso drinks (lattes, breves, cappuccinos, . . .etc.) and teas – iced as well,  smoothies, , creamy chai teas, Italian cream sodas, freshly brewed drip coffee, cold pressed, and iced coffee

Elias Honey (Chuck Elias)

Local honey and honey sticks

Emilie Koehn – The Pie Lady

Will see you next summer.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, okra, tomatoes, squash, kale, pumpkins, turnips, cucumbers, carrots, and pears.

Jirak Farm (Mark Jirak and Family)

Squash (butternut, acorn, and spaghetti), tomatoes, and zucchini.

L & R Farms (Monie Frakes)

Bell peppers, banana peppers, sweet potatoes, new potatoes, tomatoes, grape tomatoes, apples, zucchini, cucumbers, kohlrabi, cabbage, green beans, candy onions, delicata squash, acorn and carnival squash, butternut and spaghetti squash, jalapenos, yummy snack peppers, ghost peppers, kale, pumpkins, ornamental gourds, Indian corn, specialty pumpkins, carrots, and brussel sprouts.

Long View Farm (Gunther and Betty Fischer)

Brown eggs, chestnuts,  daikon radishes, jams (jalapeno jelly, pear honey, and peach-orange marmalade), leeks, potatoes (Colorado Rose, and Purple Mountain), sweet potatoes, Swiss chard, turnips, French bread, raisin cinnamon bread and apple dumplings.

Lynn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Enjoy the delicious smell and warmth of vegetables roasting in the oven on these cool autumn days.  Serve them alone or with meat, eggs, or cheese for a comforting evening meal.

Roasted Vegetables

Ingredients

12 servings, prep 15 mins, cooking time 40 minutes, ready in 55 minutes

1 small butternut squash, cubed

2 red bell peppers, seeded and diced

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

1 red onion, quartered

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

¼ cup olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

 

 

 

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Wednesday at the Market – A Wonderful Shopping Opportunity

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, October 16, 2013

2:30 to 5:30 p.m.

Come to the market today to check out your mid-week produce needs.

This Saturdays will be our last “official” market day for the 2013 season.  However, if our vendors still have produce, they may still come to the market to bring you their produce.

Our market survey will be available at the Long View Farm booth.  We really value your opinion and would welcome your suggestions for our 2014 season.

Vendor Produce (Wednesday, October 16):

Genova Farms (Debbie and Mark Genova)

 

Green beans, new potatoes, sweet onions, okra, tomatoes, squash, kale, pumpkins, turnips, cucumbers, carrots, and pears.

L & R Farms (Monie Frakes)

Bell peppers, banana peppers, sweet potatoes, new potatoes, tomatoes, grape tomatoes, apples, zucchini, cucumbers, kohlrabi, cabbage, green beans, candy onions, delicata squash, acorn and carnival squash, butternut and spaghetti squash, jalapenos, yummy snack peppers, ghost peppers, kale, pumpkins, ornamental gourds, Indian corn, specialty pumpkins, carrots, and brussel sprouts.

Other vendors may be present.

 

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A Beautiful Autumn Day at the Market

Atchison  Farmers’ Market

Fresh,Friendly, Local

Market E-Newsletter for Saturday, October 12, 2013

8 a.m. to 12 noon

Hasn’t this been a great week?  Spring and Fall can be absolutely beautiful in Atchison.   We’ve been harvesting late produce and getting the garden ready for its winter rest.

The 2013 season will “officially” end on Saturday, October 19.   However, if our vendors still have produce, they will continue to come to the market.  More information will come closer to the 19th.

In preparation for the upcoming 2014 season, which will be our 16th year, we would like you to complete the short survey that follows will be sent to you in a separate e-newsletter.  There will also be copies available at vendor stalls.  We value your comments and suggestions.

Vendor Produce (Saturday, October 12):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Elias Honey (Chuck Elias)

He will be at the Mother Earth News Fair, but Long View Farm will have his honey products today.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, okra, tomatoes, squash, kale, pumpkins, turnips, cucumbers, carrots, and pears.

Jirak Farm (Mark Jirak and Family)

Squash (butternut, acorn, and spaghetti), tomatoes,  zucchini, and watermelon.

L & R Farms (Monie Frakes)

Bell peppers, banana peppers, sweet potatoes, new potatoes, tomatoes, grape tomatoes, apples, zucchini, cucumbers, kohlrabi, cabbage, green beans, candy onions, delicata squash, acorn and carnival squash, butternut and spaghetti squash, jalapenos, yummy snack peppers, ghost peppers, kale, pumpkins, ornamental gourds, Indian corn, specialty pumpkins, carrots, and brussel sprouts.

Long View Farm (Gunther and Betty Fischer)

Brown eggs, chestnuts, cucumbers, jams (apple butter, jalapeno jelly, peach, pear honey, and peach-orange marmalade), leeks, potatoes (Corola, Colorado Rose, and Purple Mountain), tomatoes, zucchini, French bread, and raisin cinnamon bread.

Lynn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Autumn is the time for a lot of root vegetables.  Here is a delicious recipe using turnips.

Amish Turnips

Ingredients:

Servings: 5

2 cups cooked turnips
2/3 cup breadcrumbs
1 tablespoon oleo or 1 tablespoon margarine
2 tablespoons brown sugar
1 cup milk
1 egg
salt and pepper

Directions:

Cook turnips until tender.

Drain, mash and then add 1/2 cup bread crumbs, saving rest for top.
Add egg, sugar, milk, salt and pepper to taste.

Mix together; pour into greased baking dish.

Dot with butter and rest of crumbs.

Bake 45 minutes at 375 degrees.
 

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A Great Autumn Day at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, October 9, 2013

2:30 to 5:30 p.m.

Isn’t this weather wonderful!  The nights are cool enough for a blanket, but the days are still shirtsleeve warm.  It is a great time to work in our gardens harvesting the end of summer produce and readying the garden for its winter rest.  Those of us with hoop houses are amending the soil and preparing them for winter crops.  It’s great to have fresh greens in January!

Come to the market today to check out your mid-week produce needs.

We have two “official” Saturdays and one Wednesday left this season.  October 19th will be our last official day for this season.  However, if our vendors still have produce, they may still come to the market to bring you their produce.

The invitation for any and all Atchison musicians to come play at the market still stands.  Just give me a call and I’ll advertise for you (913 709 5050).

Vendor Produce (Wednesday, October 9):

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, okra, tomatoes, squash, kale, pumpkins, turnips, cucumbers, carrots, and pears.

Jirak Farm (Mark Jirak and Family)

Squash (butternut, acorn, and spaghetti), tomatoes, zucchini, and watermelon.

L & R Farms (Monie Frakes)

Bell peppers, banana peppers, sweet potatoes, new potatoes, tomatoes, grape tomatoes, apples, zucchini, cucumbers, kohlrabi, cabbage, green beans, candy onions, delicata squash, acorn and carnival squash, butternut and spaghetti squash, jalapenos, yummy snack peppers, ghost peppers, kale, pumpkins, ornamental gourds, Indian corn, specialty pumpkins, carrots, and brussel sprouts.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Other vendors may be present.

 

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