Opening Day is Saturday, May 19, 2018 (8AM to Noon). Tell all your family and friends to “Meet Me at The Market,” to help celebrate the opening of our 20th Farmers Market Season! Atchison Jazz Express will provide entertainment. To help us celebrate the Atchison Chamber is sponsoring a ribbon cutting ceremony at 7:45AM, followed by delicious cake for you to enjoy.
In the meantime, visit our website at atchisonfarmers.market, and subscribe to our email list for notifications on upcoming events and festivals!
If you have any questions about our market, our product offerings or becoming a vendor, you can either email us (email@example.com), or Facebook message us. You can also find us on Twitter and Instagram.
AFM has scheduled many Farmers Market produce-related Festivals and Food Demos for 2018, including two celebrity chefs: Chef Jasper Mirabile of Jasper’s Kansas City Italian Restaurant on Saturday, August 4, 2018 and Chef Alli Winter of Chef Alli’s Farm Fresh Kitchen, on Saturday, August 11! Back-to-back celebrity chefs, showing you how to prepare easy and nutritious Farmers-Market-to-Kitchen meals!
See you at the Market!
While in New York City for the Fancy Food Show recently, we enjoyed a late meal at a local Cuban restaurant not far from Time Square. The mojitos (a traditional Cuban cocktail made with fresh muddled mint and rum) were refreshingly authentic, the food was delicious, and the live band simply MADE the entire experience for us. We ordered several rounds of appetizers, and found the grilled corn to be our stand-out favorite; this recipe is as close to their creation as I could get!
Get your Sweet Corn from Jirak Family Produce at the Market, Wednesday afternoons and Saturday mornings!
- 8 ears sweet corn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- kosher salt, to taste
- 1/4-1/2 tsp. red pepper flakes
- 1 tsp. Chili powder
- In a small bowl, combine sour cream and mayonnaise; set aside.
- Grill ears of corn over medium heat on an oiled grill or grill pan until kernels begin to char and blacken, approx. 8-10 minutes.
- Or, cook corn in an electric pressure cooker! Add 1 cup water combined with 1/4 cup sugar to bottom of pressure cooker pot; add 6-8 ears of cleaned corn and lock pressure cooker lid into place. Choose HIGH setting for 3 minutes. When timer goes off, use a quick release to remove all pressure from pressure cooker.
- Liberally brush prepared mayo mixture onto hot ears of corn.
- Meanwhile, place Parmesan, salt, chili powder, red pepper flakes, and lime zest into a shallow dish; toss to combine.
- Roll slathered ears of corn in Parmesan mixture until well-coated. Serve at once.
Now You’re Cookin’,
Recipe adapted from/courtesy of: https://chefallisfarmfreshkitchen.com/
If you’re dishing it up for weeknight dinner, use the ingredients you have on hand. Feel free to skip the pineapple, pecans or grapes. Get your apples from St. Andre Orchard at the Market tomorrow (Wednesday) from 2:30 – 5:30 PM!
Here’s what you’ll need:
I like to use several different types of apples when I make this. I usually use a Granny Smith, along with a few Golden Delicious and some type of red apple. But if I’m making it for a weeknight dinner, I use whatever type apple is in the fruit bowl. No rules, no worries.
- 5 apples, cored and chopped
- 1 cup grapes, cut in half
- ½ cup pecan pieces
- 8 oz pineapple tidbits, drained
- ¾ cup marshmallows
- ½ cup sour cream
- ⅓ cup mayonnaise
- Put apples, grapes, pecans, pineapple and marshmallows in a large bowl.
- In a smaller bowl, stir together sour cream and mayonnaise.
- Pour over fruit and toss until coated.
Recipe adapted from/courtesy of: https://eatathomecooks.com/easy-apple-salad/
Packed with Creole and Cajun flavors, this easy gumbo recipe is sure to please. Not just easy this is healthy too being both whole30 and paleo compliant.
- 2-3 lbs chicken thighs (boneless, skinless)
- 1 lb shrimp
- 1/2 lb sausage, cut into rounds
- 1 bell pepper, diced
- 1 onion, diced
- 2 celery stalks, sliced
- 4 garlic cloves
- 2 bay leaves
- 1 cup frozen okra
- 6 ounces tomato paste
- 15 ounces diced tomatoes
- 1 tbsp, 1 tsp cajun seasoning (see blog post for homemade recipe)
- 1/2 tsp pepper
- 1/2 tsp cayenne
- 1/2 tsp thyme
- 1/2 tsp oregano
- Add all the gumbo ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 or LOW 6–7.
- In the last 15-20 minutes of minutes cook time, add gently stir in the shrimp.
- Keep warm until ready to serve. Remove bay leave prior to serving.
Recipe adapted from/courtesy of: https://fitslowcookerqueen.com/slow-cooker-gumbo/
Stewed Okra and Tomatoes is a healthy and delicious side. Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.
- 4 slices bacon
- 1 medium onion, chopped
- 1/3 cup chopped celery
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can stewed tomatoes
- 1/2 cup water or chicken broth
- 4 cups sliced okra
- 3/4 teaspoon seasoned salt
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- Cook bacon in a cast iron Dutch oven.
- Remove bacon and set aside.
- Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes.
- Add tomatoes, water, okra, and seasonings. Cook 20-25 minutes, maintaining a simmer and stirring occasionally.
- Crumble bacon and stir in just before serving.
Recipe adapted from/courtesy of: https://spicysouthernkitchen.com/stewed-okra-and-tomatoes/
Quick and easy Indian okra recipe! Get your okra from Genova Farms at the Market today from 2:30 – 5:30 PM!
- Serves 4
- 1 Pound Okra
- ½ Onion
- 1 Teaspoon Red Chili Powder
- ½ Teaspoon Turmeric (Haldi) Powder
- ¾ Teaspoon Garam Masala
- ¾ Teaspoon Raw Mango Powder (Amchur)
- Salt to taste
- 1 Tablespoon Butter (optional)
- Thoroughly wash okra under running water
- Pat okra dry on a paper towel. Make sure it is completely dried to prevent mucus when cutting
- Cut okra into small pieces (1 cm) and discard the tip and ends of it.
- Set aside cut okra in a dry bowl
- Cut onion into fine long pieces
- In a pan, heat oil and add cut okra. Fry on medium heat till okra is about half cooked (aprx. 7-10 mins)
- Add cut onions and 1 tbs butter (optional). The butter reduces dryness if desired.
- Add turmeric powder, salt and chili powder
- Stir in spices with the onion and okra. Mix it well and let it cook for aprx. 5 mins
- Add garam masala & Amchur (mango powder) when onions brown. Tamarind powder can substitute mango powder. Mix well. Cook for 3-4 mins… Done!
Recipe adapted from/courtesy of: http://www.kitchenbowl.com/recipe/93koGWYs8t/bhindi-do-pyaza-okra-onion-curry-
You Can Find Okra at Your Atchison Farmers Market Wednesday Afternoon from 2:30-5:30 PM!
Okra Facts & Trivia
Okra is native to what is referred to as the Abyssinian center of origin of cultivated plants. This region includes present-day Ethiopia and the mountainous area of Eritrea. Historically, there was little contact with this region, thus there limited and speculative documented evidence about its ancient agricultural relevance or how it was distributed throughout Africa. It was during the 12th Century that okra was transported to Arabia from Egypt via the Red Sea. It was then adapted throughout the Mediterranean and eastward in Asia. Okra reached the New World via the triangular trade route, arriving in Brazil in the 17th Century from Africa. French colonists brought the first okra seeds to America in Louisiana, a precursor to okra establishing itself as a predominant ingredient in Southern American cooking. Okra is a warm-season crop, requires full sun and can even tolerate little rain or irrigation. Like many crops, okra prefers to be planted alongside specific plants. Companion plants include basil, cucumbers, eggplant, melons, peppers, and southern peas.
Green Okra is a member of the mallow family along with cotton, cocoa and hibiscus. The okra plant produces broad oak-shaped leaves with bold yellow and white hibiscus-like blossoms. The fruits sprout in vertical patterns from the plant’s stems. The sign of a plant flowering indicates fruits will develop quickly within 3-5 days. Young fruits must be harvested daily as the fruits are known to grow so fast you can almost see them growing in front of your eyes. One plant can produce up to 100 okra. Okra left on the stem too long will become tough and essentially unfit for use. Okra is grown for fresh-eating but it also has many other purposes.
Why is Okra So Good For You?
Okra pods are a good source of dietary fiber and a mucilage substance that is said to help in easing digestion. Okra is similar to Kiwi fruits with high amounts of Vitamins K and C, manganese, and folate.
What does it look/taste like?
Green okra has a torpedo-shaped pod ranging in length of five to six inches when harvested mature. The pods are pale lime to lime green color, their exterior has furrowed lengthwise grooves. The skin can often be fuzzy to prickly, which can cause an allergic reaction to sensitive skin. The flesh bears a tender spongy membrane with many small white seeds. Okra is known less for its lean flavor and more for its sticky sap that creates the flesh’s gelatinous texture.
How do you eat it?
- With okra, harvesting young tender fruits and knowledge of how to cook it are two key ingredients.
- Okra is historically not eaten alone, rather paired in a multitude of recipes alongside ingredients with bold, complex flavors and varying textures.
- Okra is most often used as a soup or stew ingredient, though its textures and flavors are truly enhanced when fried and grilled.
- Okra pairs well with basil, bacon, beet greens, butter, cream, garlic, ham, lemon, kale, onions, parsley, olive oil, pickled vegetables, chile peppers and peppercorns, paprika, tomatoes and turnips.
Cajun Baked Okra is the perfect side dish for any meal! Packed with Cajun seasonings, crispy, & easy to make. Baked not fried! Weight Watchers friendly recipe-2 SmartPoints!
If you haven’t had okra, I recommend making this recipe… This recipe is no fuss and takes less than 30 minutes to make! It’s a great start to introducing okra into your palate. The trick to making sure okra doesn’t get slimy is to toss it in lemon juice. Also, I leave the end caps on the okra to bake them; this also helps with the slimy factor. Don’t eat the caps though; they are not that good! After the okra is cleaned, toss the okra in lemon juice, olive oil, and Cajun seasonings.
- 1 Pound Okra
- 1 Tablespoon Olive Oil
- Juice of Half a Lemon
- ½ Tablespoon Salt
- ½ Tablespoon Pepper
- 1/8 Teaspoon Smoked Paprika
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Cayenne Pepper (omit to make less spicy)
- ¼ Teaspoon Cumin
- Preheat oven to 450 degrees.
- Rinse okra and pat dry.
- In small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and cumin.
- In zip lock bag, add okra, olive oil, lemon juice, and spices. Shake bag to coat okra with spices.
- Spray baking sheet with non-stick cooking spray.
- Lay okra on baking sheet in single layer.
- Roast in oven for 10 minutes.
- With a spatula, turn okra on other side and cook for another 15 minutes.
Recipe adapted from/courtesy of: http://bitesofflavor.com/cajun-baked-okra/