“Love Me Tender . . . ” Vegetables, Fruits, and More at the Saturday Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 22, 2017

8 a.m. – noon

“Elvis” Garry Meyer will be at the Market this Saturday to add to the fun!  There will be ice cream cookies (Renee’s Cookies) and plenty of fruit (peaches, apples, and blackberries) and lots of mid-summer vegetables (many, many local vendors – not shipped in hundreds or thousands of miles in a truck).  Plus, there will be beverages and baked goods.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Follow us on atchisonfarmers.market and the Atchison Farmer’s Market Facebook.

Vendor Produce (Saturday, July 22):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, cherry tomatoes, garlic, new potatoes, beans, eggs, and herb plants.

Cold Springs Acres (Wayne and Marla Olson)  A variety of vegetables.

Debbie Dooley  Goat milk soap and lotion, homemade Angel Food Cake and zucchini bread and fresh eggs

DT Farms (Dan and Trina Earl)  Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.

Elias Honey (Chuck Elias)  Local honey and honey sticks.

Genova Farm (Debbie and Mark Genova and girls)  Sweet corn, green bean, squash , new potatoes, sweet candy onions red and white, kale, bell peppers, banana peppers, cucumbers, green onions, beets, carrots.  Bulk green beans available to order for canning or freezing.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.  Cups of cold brewed coffee will be available.

Independence Creek Farm (Paul Steinbach and Family)  Apricot preserves, blackberry jam, fresh basil & oregano, kohlrabi, turnips, green beans, onions, and icicle radishes.

Interbrook Ridge Farm (Juan Jorge)  New: baked corn taco shells. Traditional flour tortillas, baked corn chips, potatoes, baby broccoli, green beans, and perhaps a cilantro bunch or two if they all haven’t bolted yet.  Also, perhaps some fresh cut flowers if the heat hasn’t beaten them down too badly  And cooler full of ice cold coke and Ozarka water!

Jirak Family Produce (Theresa, Mark and Family)   Sweet corn, green beans, squash, and cucumbers.

L&R Farms (Monie Frakes) Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs, Sweet banana peppers, Yummy snack peppers, and Carrots.  Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, leeks, dill for pickling, sweet and hot peppers, tomatoes (a variety), eggplants, English (burpless) cucumbers, kale, beans (green and some Asian yard long “noodle” beans), baby carrots, new potatoes (Yukon, Colorado Rose, and Purple Majesty), beets (Detroit red, chioggia), garlic, Dutch and French shallots, onions( Ailsa Craic and red cippolini), red and green cabbage, yellow and green salad zucchini, larger green and zucchini for frying or making bread, squash (patty pan and green and yellow Zephyr), brown eggs, organic French bread, jams and jellies, and fresh cut flowers

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) On vacation.

Mallow Farm, LLC (James Mallow, MD & Barbara D. Bramblett) Herb plants: Basil, Parsley, Catnip, Mint, Rosemary, Sage, Thyme, Chives, Lemongrass, Cilantro; Flower Plants:   Shasta Daisies, Painted Daisies, Dianthus, Mexican Sunflower, Lavender. Lanceleaf Coreopsis, Gailardia; For the Butterflies: Tropical & Perennial Milkweed (host plants), and native flowers (nectar plants); Produce:  Garlic, Cucumbers, Bell Peppers, Sweet Banana Peppers, Hot Banana Peppers, Jalapeno Peppers, Zucchini, Yellow squash, Tomatoes, and Cherry Tomatoes; and cut flower bouquets .

Renee’s Cookies (Renee Zwahl)  Ice cream cookies.

St Andre Orchard (John Rziha Family)  Peaches, blackberries, and a few apples.

The Pie Lady (Emilie Koehn)  Will return August 5.

The Tortilla Man (Gilbert Gasper)  Regular, whole wheat, jalapeno and cayenne tortillas.  (He makes balloon animals for children.)

Two Hungry Lads (Luca and Rosa Zia)   Freshly squeezed lemonade; cane sugar Root Beer and Creme sodas; fresh sun dried tomato spaghetti; traditional penne rigate, homemade Pizzelles (Italian waffle-like cookies), and chocolate chip zucchini cake.

Other vendors may be present.

Recipe with ingredients from our Market

We know summer is in full swing when growers pick zucchini by the bushel!  So what easy way can we use it.  Here is a recipe I’ve used for several years and I freeze it for winter – a bit of summer in January!  Because it has been pureed, it has a creamy, satisfying texture!

Easy Zucchini Soup (from Allrecipes)

Prep Time:  10 min; Cook Time: 15 min; Ready in: 25 min.

This creamy (but cream-free!) soup is a great addition to any meal. It’s quick and easy, you will have your guests thinking that you have been cooking all day!

Ingredients

1/2 cup butter

2 pounds zucchini, cut into chunks

1 (15 ounce) can chicken broth

1 teaspoon salt (I leave this out.)

1 teaspoon curry powder

Directions

  1. Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
  2. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

 

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Back “Home” to the Farmers’ Market Location

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, July19, 2017

2:30 – 5:30 p.m.

Yes, Wednesday’s market will be hot, but our offerings will be worth the trip to the market! We will be back in our Farmers’ Market location and we will feature blackberries, peaches, sweet corn, and so many more vegetables and fruits.

The Vegetable Petting Zoo will also be at the market with a new game to help you learn about great tasting local vegetables.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Visit us on http://www.atchisonfarmers.market. and ww.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, July 19):

Genova Farm (Debbie and Mark Genova and girls)   Sweet corn, green beans, squash, cucumbers, red and white candy onions, baby kale, carrots, beets, new potatoes, tomatoes, cut flowers.

Jirak Family Farm (Mark and Theresa Jirak and family)   Sweet corn, zucchini, golden zucchini, yellow squash, cucumbers, and green beans.

L&R Farms (Monie Frakes)  Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs, Sweet banana peppers, Yummy snack peppers, and Carrots.  Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.

St. Andre Orchard (John Rziha and Family)  Peaches, donut peaches, and blackberries.

Two Hungry Lads (Luca and Rosa Zia)  Freshly squeezed lemonade; cane sugar Root Beer and Creme sodas; fresh sun dried tomato spaghetti; and homemade Pizzelles (Italian waffle-like cookies).

Other vendors may be present.

 

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Fresh pasta, meats, locally grown fruit, vegetables, breads, coffees and more.

 

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 15, 2017

8 a.m. – noon

Come to our Amelia Week location – the north side of the parking lot between 6th and 7th Streets on Kansas Avenue.  The vendors will be parked like they are at the regular market location so they will be easy to find.

We have vendors selling fresh pasta, meat, tortillas, breads, beverages, flowers, and of course, the freshest vegetables and fruits in town – just picked and not shipped in from hundreds of miles away.

The Market Manager, Debbie Genova (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers’ Market Nutrition Program. Buy your Farmers’ Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, July 15):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, cherry tomatoes, garlic, new potatoes, beans, eggs, and herb plants.

Cold Springs Acres (Wayne and Marla Olson)  A variety of vegetables.

Debbie Dooley  She is on the Mall for the Amelia Festival.

DT Farms (Dan and Trina Earl)  Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.

Elias Honey (Chuck Elias)  Local honey and honey sticks

Genova Farm (Debbie and Mark Genova and girls)  Sweet corn, green bean, squash , new potatoes, sweet candy onions red and white, kale, bell peppers, banana peppers, cucumbers, green onions, beets, carrots.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.

Independence Creek Farm (Paul Steinbach and Family)  Apricot preserves, blackberry jam, fresh basil & oregano, kohlrabi, turnips, green beans, onions, and icicle radishes.

Interbrook Ridge Farm (Juan Jorge)  Delicious traditional flour tortillas, just like mama used to make; and better than restaurant quality baked corn chips. In addition, we will be selling farm fresh produce, such as broccoli, beets, cilantro, potatoes and 3 varieties of garlic: Oregon Blue and Polish Red are the two soft neck varieties we grow, and the hard neck variety is German Extra Hardy. Lastly, for the fresh cut flower lovers, Interbrook Ridge will offer several beautiful flower bouquets.

J & K Pollock Ranch LLC (Jonathan Pollock) Beef and Pork: No antibiotics and no added hormones in this!  Eggs:  Non GMO, free range.  Non GMO grains: wheat , Rye , Corn  all milled fresh for the best flours and corn meal.  Special grill bundles   Beef Patties buy 3 pounds or more $5.20/lb  save $0.30/lb,  Pork chops buy 3 pounds or more  $3.50/lb  save $0.25/lb

Jirak Family Produce (Theresa, Mark and Family)  Sweet corn, squash, cucumbers.

L&R Farms (Monie Frakes) Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs, Sweet banana peppers, Yummy snack peppers, and Carrots.  Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, leeks, tomatoes (a variety), English (burpless) cucumbers, beans, (green, purple, yellow and some Asian yard long), baby carrots, new potatoes, beets (Detroit red, chioggia), kohlrabi, garlic and Elephant garlic, Dutch and French shallots, onions( Candy and Supersweet), bok choi, scallions, Swiss chard, red and green cabbage, yellow and green salad zucchini, larger green zucchini for frying or making bread,  squash (patty pan and green and yellow Zephyr), brown eggs, organic French bread, jams and jellies, fresh cut herbs, and fresh cut prairie flowers

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits, Pauli’s pies and rolls.

Mallow Farm, LLC (James Mallow, MD & Barbara D. Bramblett) Herb plants: Basil, Parsley, Catnip, Mint, Rosemary, Sage, Thyme, Chives, Lemongrass; Flower Plants:   Shasta Daisies, Painted Daisies,  Stocks, Dianthus, Mexican Sunflower, Lavender. Lanceleaf Coreopsis; For the Butterflies: Tropical & Perennial Milkweed (host plants), and native flowers (nectar plants); Produce:  Garlic, Cucumbers, Peppers, Zucchini, Yellow squash, and snow peas; and cut flower bouquets .

Renee’s Cookies (Renee Zwahl)  Fair themed cookies (corn dogs, ice cream cones, cotton candy and pretzels)

St Andre Orchard (John Rziha Family) Locally grown peaches, donut peaches – twice as sweet as ordinary peaches, blackberries, and some apples.

The Tortilla Man (Gilbert Gasper)  Regular, whole wheat, jalapeno and cayenne tortillas.  (He makes balloon animals for children.)

Two Hungry Lads (Luca and Rosa Zia)  Cheese biscuits, ginger molasses cookies; chocolate chip cookies; chocolate chip zucchini cake; freshly squeezed lemonade; fresh spaghetti and penne rigate in traditional or spinach varieties. We encourage you to preorder pasta by sending an email to  twohungrylads@hotmail.com to ensure we have enough on-hand.  Pasta sold in half pound or pound increments.

Other vendors may be present.

Recipe with ingredients from our Market

Peach-Blackberry Compote with Basil Syrup (from EatingWell Magazine)

Fresh basil, which has a special affinity with peaches, is the secret ingredient in this sophisticated compote. The basil garnish gives guests a clue to the subtle flavor in the syrup.

Ingredients for 4 servings

  • ¼ cup sugar
  • 3 tablespoons dry white wine
  • 3 sprigs fresh basil, plus more for garnish
  • 2 2- ½-inch strips orange zest
  • 3 cups sliced peeled peaches (3-4 medium) (see Tip)
  • 1 cup fresh blackberries
  • 1 tablespoon lemon juice

Preparation (Prep Time: 20 min. Total Time: 50 min.)

  1. Combine sugar and wine in small saucepan; bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep for 30 minutes.
  2. Strain syrup into a small bowl, pressing on basil and zest to release maximum flavor.
  3. Shortly before serving, combine peaches, blackberries, lemon juice and basil-infused syrup in a serving bowl; toss gently to coat. Serve garnished with basil sprigs.
  • Tip: To peel peaches, dip in boiling water for 30 or 40 seconds to loosen their skins. Let cool slightly, then slip off skins with a paring knife.

 

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Amelia Week at 7th and Kansas Avenue

Amelia Week at our Temporary Location

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, July12, 2017

2:30 – 5:30 p.m.

The Wednesday Farmers’ Market will be across the street from the Post Office on the corner of 7th and Kansas Avenue.  We make room for the carnival each year.

Our farmer/vendors will have all of their delicious offerings available for you today – corn, peaches, blackberries, baked goods, fruit jams and so many more vegetables.

You will find our Saturday market at this same location.  Then we will move back to the Farmers’ Market space the week of July 16.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, July 12):

Genova Farm (Debbie and Mark Genova and girls) Sweet Corn, Green Beans Tomatoes, Bell and Banana Peppers, Red and White Candy Onions, Red and white New Potatoes, Kale, Green Onions, Squash, Cucumbers, Beets and Carrots

Independence Creek Farm (Paul Steinbach and family)   Turnips, beets, kohlrabi, radishes, blackberry jam, apricot preserves, green beans.

Jirak Family Farm (Mark and Theresa Jirak and family)  Sweet corn, squash, cucumbers.

L&R Farms (Monie Frakes)  Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, Cauliflower, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs. Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits, pies and rolls.

St. Andre Orchard (John Rziha and Family)  Peaches, donut peaches, and blackberries.

Other vendors may be present.

 

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Tortilla Grande Festival and Register for Food, Fuel and Football

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 8, 2017

8 a.m. – noon

Come to our second celebration of this season – the Tortilla Grande Festival!  Gilbert Gasper, The Tortilla Man, will demonstrate making his tortillas around 9:30 a.m.  There will be samples and you will be able to buy them at 11 a.m. (until sold out).  His recipe is at the end of this e-newsletter!  Juan Jorge, our other tortilla maker, will also show his skills.  KAIR Radio, with Brian as DJ, will do a live broadcast from the market on Saturday where you can sign up for the Food, Fuel and Football give away ($500 of meat from Cash Saver, $500 of fuel from Max’s BP and a pair of Chiefs v. Broncos Monday night football tickets courtesy of Atchison United Way).

Check out the corn, peaches, donut peaches, and many, many other vegetables, fruits, baked goods, and beverages.  More new vendors will be at the market.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, July 8):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, cherry tomatoes, garlic, new potatoes, beans, eggs, and herb plants.

DT Farms (Dan and Trina Earl)  Broccoli, lettuce, cabbage, zucchini, beets, potatoes

Elias Honey (Chuck Elias)  Local honey and honey sticks

Genova Farm (Debbie and Mark Genova and girls)  Green beans, banana peppers, bell peppers, tomatoes, cucumbers, beets, carrots, radicchio, red and white candy onions, new potatoes, cut flowers and possibly sweet corn.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.

Independence Creek Farm (Paul Steinbach and Family) Eggs, apricot preserves, turnips, kohlrabi, white icicle radishes, fresh dill, oregano, and green tomatoes

Interbrook Ridge Farm (Juan Jorge)  Baked corn chips, beets, broccoli, garlic, cilantro, gourmet cookies, fresh cut flower bouquets, new potatoes, and traditional flour tortillas.

J & J’s Eggs (Jaemon and Jeven Smith) Eggs.

Jirak Family Produce (Theresa, Mark and Family)  Corn (if Mother Nature agrees).

L&R Farms (Monie Frakes) Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, Cauliflower, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs. Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, bulb fennel, English cucumbers, French green beans, baby carrots, potatoes (Purple Majesty, Mountain Rose, Yukon) beets (Detroit red, chioggia), kohlrabi, fresh garlic and Elephant garlic, Dutch and French shallots, onions, bok choi, English shelling peas, turnips, curly endive, scallions, Swiss chard, red and green cabbage, yellow and green salad zucchini,  larger green zucchini for frying or making bread, brown eggs, organic French bread, jams and jellies, fresh cut herbs (mint, sage and parsley), and fresh cut prairie flowers

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits, Pauli’s pies and rolls.

Mallow Farm, LLC (James Mallow, MD & Barbara D. Bramblett) Herb plants: Basil, Parsley, Catnip, Mint, Rosemary, Sage, Thyme, Chives, Lemongrass; Flower Plants:   Shasta Daisies, Painted Daisies,  Stocks, Dianthus, Mexican Sunflower, Lavender. Lanceleaf Coreopsis; For the Butterflies: Tropical & Perennial Milkweed (host plants), and native flowers (nectar plants); Produce:  Garlic, Cucumbers, Peppers, Zucchini, Yellow squash, and snow peas; and cut flower bouquets .

Renee’s Cookies (Renee Zwahl)  Vegetables shaped cookies and snicker doodles.

St Andre Orchard (John Rziha Family) Locally grown peaches, donut peaches – twice as sweet as ordinary peaches, and possibly a few blackberries.

The Pie Lady  (Emilie Koehn) Pies, bread and cinnamon rolls.

The Tortilla Man (Gilbert Gasper)  Regular, whole wheat, jalapeno and cayenne tortillas.  (He makes balloon animals for children.)

Two Hungry Lads (Luca and Rosa Zia)  Cheese biscuits, ginger molasses cookies, fresh pasta, freshly squeezed lemonade, and crostoli (Italian version of the funnel cake). Pasta available in traditional (plain) or sun-dried tomato varieties.  We encourage you to preorder pasta by sending an email to  twohungrylads@hotmail.com to ensure we have enough on-hand.  Pasta sold in half pound or pound increments.

Other vendors may be present.

Recipe with ingredients from our Market

Gilbert Gasper’s Tortilla Recipe.

10 C plain white flour
1 tsp baking powder per each cup flour (so 10 tsp for this recipe)
Mix this up with hands or fork.

1 stick butter (or margarine) MELTED.  (can be salted or unsalted)
6 C water (measure out 8 cups but only add 6 here)
Pour water into melted butter

Pour water/butter into flour mixture and mix by hand using kneading technique. If too dry to knead, keep adding some of the remaining water.

The dough will feel like biscuit dough.

When mixed divide it into 2” diameter balls for rolling.  Heat the cast iron skillet to hot temperature, ready to cook rolled tortilla.

Roll each ball to a round shape.  the usual rolling pin with handles is NOT the right kind for this rolling.  Gilbert says that there is not enough pressure placed on the dough because the pin rolls away from you if you hold the handles.  He uses a 12-14” piece of plastic conduit.  You could try using your rolling pin IF you don’t use the handles.

Cook the tortillas as they get rolled in the hot skillet.  There is NO oil in the skillet.  The tortilla will bubble slightly when it needs to be turned to other side.
Then just 5-10 seconds on second side.

Roll out the next tortilla as the first one cooks and keep repeating.

 

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Wednesday’s Fresh Produce

The 5th of July – Replenish your Produce!

Get Ready for Saturday Festival!

 

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, July 5, 2017

2:30 – 5:30 p.m.

The fireworks are over (until the Amelia Fest), grills have cooled, and you need to replenish your supply of vegetables, fruits, and baked goods at this Wednesday’s market.

We will have a new vendor this week – Independence Creek Farm with the Paul Steinbach family.  They will have jam, vegetables, and eggs.  The Vegetable Petting Zoo will also be back!

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Save the date – Tortilla Grande Festival this coming Saturday!  Gilbert Gasper, The Tortilla Man, will demonstrate making his tortillas, there will be samples, and you will be able to buy them at 11 a.m.  His recipe will be in our Thursday e-newsletter!  Juan Jorge will also show his skills.  KAIR Radio, with Brian as DJ, will do a live broadcast from the market on Saturday where you can sign up for the Food, Fuel and Football give away ($500 of meat from Cash Saver, $500 of fuel from Max’s BP and a pair of Chiefs v. Broncos Monday night football tickets courtesy of Atchison United Way).

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, July 1):

Cold Springs Acres (Wayne and Marla Olson)  Locally grown apricots, and beets and turnips.

Genova Farm (Debbie and Mark Genova and girls) New potatoes, squash, cucumbers, red and white Candy onions, green beans, cut flowers, kale, radicchio, carrots, beets, green onions, and sweet corn.

Independence Creek Farm (Paul Steinbach and family)  Eggs, turnips, kohlrabi, dill and oregano, and apricot jam

J & J’s Eggs (Jaemon & Jeven Smith) Eggs

Jirak Family Farm (Mark and Theresa Jirak and family)  Sweet Corn, zucchini, yellow straightneck squash, golden zucchini.

L&R Farms (Monie Frakes)  Sweet corn, candy onions, bell peppers, jalapenos, cucumbers, eggplant, peaches, Japanese eggplant, yellow squash, tomatoes, grape tomatoes, cauliflower,  new potatoes, cabbage, English cucumbers, beets, daikon radishes, baby kale, collards, kohlrabi, sweet potatoes. Taking orders for canning beets and canning tomatoes sold by 1/2 bushel lots; call 816-390-7453 on Mondays or Thursdays for delivery to market.

Long View Farm (Gunther and Betty Fischer) Dutch and French shallots, potatoes (Purple Majesty, Yukon Gold, Mountain Rose), beets (Detroit red, chioggia), carrots, fresh garlic and Elephant garlic, green beans, Texas Sweet onions, bok choi, English shelling peas, arugula, red and green cabbage, zucchini,  brown eggs, jams and jellies, English lavender wands, fresh cut herbs (dill weed, mint, sage and parsley), and fresh cut prairie flowers

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits, pies and rolls.

St. Andre Orchard (John Rziha and Family)  Peaches, locally grown.

Other vendors may be present.

 

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Corn, Peaches, Meat and So Much More at the Saturday Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 1, 2017

8 a.m. – noon

The crop everyone has been waiting for – corn – may be at the Market Saturday. Mark Jirak will check Friday if it is ready. Mother Nature doesn’t give us exact dates in advance, but we can hope.

There will be peaches again. Come early as they sell out quickly! Lots of other vegetables – Japanese eggplant, tomatoes, zucchini, green beans and more.

We will also have our July 1st Bundle Giveaway at 10 am. Carla Wolfe is the winner!

Note: Support our effort to get a canopy/roof for our Farmers’ Market. There is a sign-up sheet at the Market Manager’s stall. Just give your zip code and any supporting comment you would like to make.

You can swipe your credit, debit or SNAP card with the Market Manager, Debbie Genova (green and white striped tent). We participate in the Double Up Food Program and the Kansas Senior Farmers’ Market Nutrition Program. Buy your Farmers’ Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.  buying a “Carrot” for your yard ($2) or an “I Love My Farmers’ Market” bumper sticker ($1). Money goes to support the efforts of the market.

Save the Date:  “Tortilla Grande Festival” at the Saturday, July 8, Market!!!

Follow us on atchisonfarmers.market and the Atchison Farmer’s Market Facebook.

Vendor Produce (Saturday, July 1):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, garlic,, new potatoes, eggs, cherry tomatoes, herb plants.

DT Farms (Dan and Trina Earl)  Broccoli, lettuce, cabbage, zucchini, beets, potatoes

Elias Honey (Chuck Elias)  Local honey and honey sticks

Debbie Dooley  Goat milk soap and lotion, homemade angel food cake, brownies, zucchini bread, and eggs

Genova Farm (Debbie and Mark Genova and girls) Sugar snap peas, green beans, kale, Candy onions, potatoes, squash, carrots, and beets.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.

Interbrook Ridge Farm (Juan Jorge)  Baked corn chips, beets, broccoli, cilantro, gourmet chocolate chip cookies, fresh cut flower bouquets, new potatoes, and traditional flour tortillas.

Jirak Family Produce (Theresa, Mark and Family)  Corn (if Mother Nature agrees).

J & K Pollock Ranch LLC (Jonathan Pollock) Beef and Pork: No antibiotics and no added hormones in this!  Eggs:  Non GMO, free range.  Non GMO grains: wheat , Rye , Corn  all milled fresh for the best flours and corn meal.  Special grill bundles   Beef Patties buy 3 pounds or more $5.20/lb  save $0.30/lb,  Pork chops buy 3 pounds or more  $3.50/lb  save $0.25/lb

L&R Farms (Monie Frakes) Peaches, Japanese eggplant, yellow squash, tomatoes, grape tomatoes, cauliflower, broccoli, new potatoes, cabbage, English cucumbers, beets, green onions, daikon radishes, baby kale, collards, Swiss chard, kohlrabi, sweet potatoes. Taking orders for canning beets and canning tomatoes sold by 1/2 bushel lots; call 816-390-7453 on Mondays or Thursdays for delivery to market.

Long View Farm (Gunther and Betty Fischer) English cucumbers, French green beans, baby carrots, potatoes (Purple Majesty, Mountain Rose, Yukon) beets (Detroit red, chioggia), kohlrabi, fresh garlic and Elephant garlic, Dutch and French shallots, onions, bok choi, English shelling peas, turnips, curly endive, scallions, Swiss chard, red and green cabbage, yellow and green salad zucchini,  larger green zucchini for frying or making bread, brown eggs, organic French bread, jams and jellies, fresh cut herbs (mint, sage and parsley), and fresh cut prairie flowers

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits, Pauli’s pies and rolls.

Mallow Farm, LLC (Jim Mallow and Barbara Bramblett)  Herb Plants:  Basil, Parsley, Catnip, Mint, Rosemary, Sage, Thyme, Chives.  Flower Plants:   Shasta Daisies, Painted Daisies,  Stocks, Dianthus, Mexican Sunflower, Lavender. Lanceleaf Coreopsis.  For the Butterflies: Tropical & Perennial Milkweed (host plants), and native flowers (nectar plants).  Produce:  Zucchini, Yellow squash, and snow peas.  Cut flowers:  Snapdragons.

St Andre Orchard (John Rziha Family)  Peaches.

The Pie Lady  (Emilie Koehn) Pies, bread and cinnamon rolls.

The Tortilla Man (Gilbert Gasper)  Regular, whole wheat, jalapeno and cayenne tortillas.  (He makes balloon animals for children.)

Two Hungry Lads (Luca and Rosa Zia)  Cheese biscuits; ginger molasses cookies; homemade fresh thick spaghetti; homemade fresh penne rigate.  Pasta available in traditional (plain) or sun-dried tomato varieties.  We encourage you to preorder pasta by sending an email to  twohungrylads@hotmail.com to ensure we have enough on-hand.  Pasta sold in half pound or pound increments.

Other vendors may be present.

Recipe with ingredients from our Market

Peaches can be used in a variety of ways – not just desserts!  Here is a recipe that uses several ingredients available from our vendors.  I’ve marked this with an asterisk (*).

Green Salad with Peaches, Feta & Mint Vinaigrette (by Joyce Goldstein from Eating Well Magazine).  This healthy side salad recipe follows one of the essential formulas for great salads: tossing bitter greens with sweet fruit, crunchy toasted nuts and salty cheese. Melons are a good alternative to the stone fruit later in the summer, or try dried apricots during the winter months.

Ingredients:

Mint Vinaigrette

  • ¼ cup chopped fresh mint*
  • 3 tablespoons lemon juice
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon honey*
  • ½ teaspoon kosher salt

Salad

  • 12 cups bitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed*
  • ½ cup packed slivered mint*
  • ¼ teaspoon kosher salt
  • 6 ripe peaches, sliced*
  • ⅓ cup sliced or slivered almonds, toasted
  • ¾ cup crumbled feta or goat cheese (about 3 ounces)

Preparation (Active: 30 min.)

  1. To prepare vinaigrette: Combine chopped mint and lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. (You should have about 3 tablespoons liquid after straining.) Add oil, vinegar, honey and ½ teaspoon salt; whisk until well combined.
  2. To prepare salad: Add greens and slivered mint to the bowl with the vinaigrette and sprinkle with salt. Add peaches and almonds; gently toss to combine. Serve the salad topped with feta (or goat cheese).

 

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