AFM Gift Certificates – The Perfect Gift

Atchison Farmers Market

Fresh, Friendly, Local

Off Season Market E-Newsletter

December 3, 2016

The growers, vendors, and Board of the Atchison Farmers’ Market wish you a happy and peaceful holiday season – from Thanksgiving through Christmas.

Those of us who grow have been “putting our gardens to bed” for the winter.  We have cleaned out the old, planted cover crops, and have started planning for the 2017 season.  The new seed catalogs have started arriving.

You can look forward to next summer also by buying Atchison Farmers’ Market gift certificates.  They make wonderful gifts for family and friends – and they never expire.  They are available at Gateway to Kansas – from their cashier.  Or you may contact Gunther Fischer or Mark Jirak.

 

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Super Last Market Day for the 2016 Season

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 29, 2016

The last Atchison Farmers’ Market day of our 18th season will be this Saturday, October 29th.

Come to visit with your favorite vendors and look at all that we have to offer!  There are so many vegetables (some can be stored for several weeks or even months), fruit, honey, jams & jellies, baked goods, coffees, and more.

Our vendors would be happy to advise you on how to store some of the produce for later use in the fall.

Also, Atchison Farmers’ Market $10 gift certificates can be purchased from Lynn Hoffman or Betty Fischer this Saturday. They make great stocking stuffers for relatives, friends, and employee gifts.

Don’t forget to answer the very short survey that was sent to those of you who get our email. If you didn’t receive it you can use this link: https://www.surveymonkey.com  We really value your comments on what more we can grow and how we can improve the market.

Remember you can use your credit, debit or SNAP (double-up) cards at the Market. This is the last day for those with Kansas Senior Farmers Market Nutrition Program holders to use the coupons

Pumpkins are for so much more than decorations and pumpkin carving.  Check out the recipe for Pumpkin Fries (savory, salty, and sweet) at the end of this newsletter.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 29):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)  Sweet potatoes, leeks, cherry tomatoes, red and heirloom tomatoes, sweet and hot peppers, garlic bulbs and braids, and eggplant all grown chemical free, eggs from organic and grass fed hens, and herb plants

Debbie Dooley Eggs and handmade goat milk soap and lotion.

Elias Honey (Chuck Elias)  Honey  Sizes in ounces: 2,8,12,16, 24, 32, 80 and a variety of flavored honey straws and honey comb.

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, carrots, radishes, green onions, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, squash, lettuce, bell and banana peppers and pumpkins.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  Guatemalan, Rwandan, Ethiopian, and Sumatran coffees, whole bean or freshly ground, decaf Sumatran coffee (water processed), fresh cups of hot coffee available.

New Vendor J&K Pollock Ranch, L.L.C.  Ground pork in 1 lb tubes on sale. Wide assortment of other meat cuts.

L&R Farms (Monie Frakes) Pumpkins, Gourds, Decorative Squash, Indian Corn, Sweet Potatoes, Apples, Acorn Squash, Butternut Squash, Spaghetti Squash, Carnival Squash, Delicata Squash, Tomatoes, Grape Tomatoes, Kale, Brussels Sprouts, Cucumbers, Candy Onions, ew Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant and Zucchini.

Long View Farm (Gunther and Betty Fischer) New crop chestnuts, garlic, broccoli, turnips, sweet potatoes,  cherry tomatoes, sweet peppers, fresh sage, and spaghetti squash, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams and cut fresh flowers.

Lynn Hoffman (Market Manager) Pies and baked goods, fruit breads, salsa, relish, and dog biscuits.

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

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

Other vendors may be present.

Recipe of the Week

Pumpkin Fries!
You’ve heard of and probably enjoyed sweet potato fries  How about fries from pumpkin?  They will surprise you!  Serves: 6

Ingredients:
‣ 2 small pie pumpkins

  • Salty Pumpkin Fries:
    ‣ 2 teaspoons garlic powder
    ‣ 1/4 teaspoon cayenne pepper ‣ 1 teaspoon onion powder ‣ 1 tablespoon olive oil ‣ sea salt to taste
    OR
  • Sweet Fries:
    ‣ 2 teaspoons pumpkin pie spice ‣ 2 tablespoons pure maple syrup
  • Spicy Fries:
    ‣ 1 Tbsp. pure maple syrup
    ‣ 1 Tbsp. Sriracha (less if you don’t want as much spice)

Directions:
1. Preheat oven to 400 degrees F.
2. peel & remove seeds then cut into ½ inch fries
3. Coat your pumpkin in desired spices. (salty, spicy, or sweet)

  1. Arrange the fries in a single layer on a parchment lined cookie sheet.
    5. Roast for approximately 35 minutes, flipping fries halfway through.
  • SALTY PUMPKIN FRIES
    ‣ Place your cut pumpkin and olive oil
    in a mixing bowl.
    ‣ Toss by hand until the pumpkin is well coated in all the oil and spices.
  • SWEET PUMPKIN FRIES
    ‣ Place your cut pumpkin into a mixing
    bowl.
    ‣ Add maple syrup and toss by hand until your pumpkin is well coated.
  • SPICY PUMPKIN FRIES

‣ Toss pumpkin fries, maple syrup and
Sriracha in a large bowl. ‣ These are SPICY!!!
{ Arrange in single layer on baking sheet, roast at 400 f for 35 mninutes, flipping fries halfway through.}

 

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Last Wednesday and Saturday at the Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, October 26, 2016

2:30 to 5:30 p.m.

This Wednesday from 2:30 to 5:30 pm(and Saturday from 8:00 am to noon) will be the last market days for the 2016 season for the Atchison Farmers’ Market. We appreciate your support throughout the spring, summer, and autumn growing seasons.

Now is the time to visit the market to purchase not only produce needs for this week, but to think about produce that will keep for several weeks and/or months in your pantry or basement. So many items are good for long term storage: squash, spaghetti squash, pumpkin for eating, onions, potatoes, sweet potatoes, jams, jellies, coffees, honey – just to name a few. Vendors would be happy to help you if you have questions about proper storage.

We hope to see you this Wednesday afternoon and Saturdaymorning. Don’t forget to answer the very short survey that was sent to those of you who get our email. If you didn’t receive it you can use this link:  https://www.surveymonkey.com/r/ZY8JJN2  

We really value your comments on what more we can grow and how we can improve the market.

Remember you can use your credit, debit or SNAP (double-up) cards at the Market. This is the final week for those with Kansas Senior Farmers Market Nutrition Program holders to use the coupons.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, October 26):

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, carrots, radishes, green onions, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, squash, lettuce, bell and banana peppers and pumpkins.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  Guatemalan, Rwandan, Ethiopian, and Sumatran coffees, whole bean or freshly ground, decaf Sumatran coffee (water processed), fresh cups of coffee available, including cold Sumatran coffee.

L&R Farms (Monie Frakes) Pumpkins, Gourds, Decorative Squash, Indian Corn, Sweet Potatoes, Apples, Acorn Squash, Butternut Squash, Spaghetti Squash, Carnival Squash, Delicata Squash, Tomatoes, Grape Tomatoes, Kale, Brussels Sprouts, Cucumbers, Candy Onions, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, &  Zucchini.

Lynn Hoffman (Market Manager)  Baked good by Lynn and Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

Other vendors may be present.

 

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The Place to be this Saturday – Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 22, 2016

The place to be this Saturday morning is at the Atchison Farmers’ Market!

1)  We will have the last sighting of “Elvis” Garry Meyer for the 2016 season.

2)  Grimm’s Garden Nursery will be at the market for a one time appearance with trees, mums, shrubs, perennials.

 

3)  Both local meat vendors will be at the Market this Saturday:  J&K Pollock Ranch with beef and pork; and Bluff Valley Natural Meats with natural lamb and chicken.

And of course, our other farmer/vendors will be there with fall vegetables, fruit, honey, coffee, baked goods, jams, jellies and more.

Check out the recipe for Sweet Potato and Turnip Mash with Sage Butter at the end of this newsletter.  It is an easy dish using great autumn vegetables from the Market.  (And, don’t tell the kids, but it is healthy, too.)

You can swipe your credit, debit or SNAP (double-up) cards at the Market Manager’s stand. Those of you with Kansas Senior Farmers Market Nutrition Program coupons, they can be used until the end of the month. Think about buying some Atchison Farmers’ Market gift cards for your employees, friends or relatives as stocking stuffers. Next week will be our last Wednesday and Saturday market days for the 2016 season.  See you Wednesday, October 26 and Saturday, October 29 also!

Note:  If you receive this newsletter, you will also be receiving an emailed survey asking for your input to improve the market.  We would really appreciate you answering this very short survey.  We want to make the market better each year!

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 22):

New Vendor (One time a month) Bluff Valley Natural Meats (Ken and Mary Grace Thiltges)   Natural lamb and chicken.

Cedar Lane Farm (Carrie Kesse and Kirk Russell)  Sweet potatoes, leeks, cherry tomatoes, red and heirloom tomatoes, sweet and hot peppers, garlic bulbs and braids, and eggplant all grown chemical free, eggs from organic and grass fed hens, and herb plants

New Vendor (Chris Willis) May be at the market.

Debbie Dooley Eggs and handmade goat milk soap and lotion.

Elias Honey (Chuck Elias)  Honey  Sizes in ounces: 2,8,12,16, 24, 32, 80 and a variety of flavored honey straws and honey comb.

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, carrots, radishes, green onions, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, squash, lettuce, bell and banana peppers and pumpkins.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  Guatemalan, Rwandan, Ethiopian, and Sumatran coffees, whole bean or freshly ground, decaf Sumatran coffee (water processed), fresh cups of hot coffee available.

New Vendor J&K Pollock Ranch, L.L.C.  Beef, pork, eggs and bread.  If you want special cuts of meat or larger quantities, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Check out their Pumpkin Patch on Sunday.

L&R Farms (Monie Frakes) Pumpkins, Gourds, Decorative Squash, Indian Corn, Sweet Potatoes, Apples, Acorn Squash, Butternut Squash, Spaghetti Squash, Carnival Squash, Delicata Squash, Tomatoes, Grape Tomatoes, Lettuce Blend, Kale, Brussels Sprouts, Cucumbers, Candy Onions, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, and Zucchini.

Long View Farm (Gunther and Betty Fischer) New crop chestnuts, garlic, garlic seed cloves (to plant your own), broccoli, turnips, zucchini, sweet peppers, fresh sage, and spaghetti squash, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams and cut flowers.

Lynn Hoffman (Market Manager) Pies by Pauline and pepperoni, apple, and sausage rolls, jam, fruit breads, salsa, relish, and dog biscuits.

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

 

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

Other vendors may be present.

Recipe of the Week

Sweet Potato and Turnip Mash with Sage Butter

Servings: 6, Active time: 20 minutes, Total time: 40 minutes

1 pound sweet potatoes, peeled and diced

8 ounces turnips (about 2 medium), peeled and diced

3 large cloves garlic

30 fresh sage leaves, divided (12 left whole, the rest cut into strips)

2 Tb butter

1 tsp kosher or sea salt

1/2 tsp coarsely ground pepper

  1. Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
  2. Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
  3. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

 

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Great Mid-October Day at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, October 19, 2016

2:30 to 5:30 p.m.

Two more weeks of the 2016 Farmers Market season (October 19, 22, 26, and our last day October 29).  But still a great amount of vegetables and fall fruit, plus quick breads and jams and jellies. Get your mid-week grocery produce needs at the Market between 2:30 and 5:30 pm today.

Remember you can use your credit, debit or SNAP (double-up) cards at the Market. There are still a couple of weeks for those with Kansas Senior Farmers Market Nutrition Program holders to use the coupons. The Market will be open through the last Saturday of October, 10/29.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, October 19):

New Vendor (Chris Willis)  May be present.

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, carrots, radishes, green onions, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, squash, lettuce, bell and banana peppers and pumpkins.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  Guatemalan, Rwandan, Ethiopian, and Sumatran coffees, whole bean or freshly ground, decaf Sumatran coffee (water processed), fresh cups of coffee available, including cold Sumatran coffee.

L&R Farms (Monie Frakes) Pumpkins, Gourds, Decorative Squash, Indian Corn, Sweet Potatoes, Apples, Acorn Squash, Butternut Squash, Spaghetti Squash, Carnival Squash, Delicata Squash, Tomatoes, Grape Tomatoes, Lettuce Blend, Kale, Brussels Sprouts, Cucumbers, Candy Onions, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, &  Zucchini.

Lynn Hoffman (Market Manager) Pies by Pauline and pepperoni, apple, and sausage rolls, jam, fruit breads, salsa, relish, and dog biscuits.

New Vendor Zoe Miner.  Gone for the season.

Other vendors may be present.

 

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The Beauty of Autumn at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 15, 2016

With the frost this week, autumn has truly arrived! The trees are starting to turn and our crops will be of the fall variety. But we still have plenty of variety at the market. And those with hoop houses, have new fall crops as well. Come see everyone this Saturday, from 8 am until noon, at the Market. Pies, breads, vegetables,  jams and jellies, honey, fruits, beverages and more.

Spend some time at the Market visiting with your local farmers and your friends.

Check out the recipe for Butternut Squash Gratin at the end of this newsletter.  It would be a great dish for Thanksgiving.  It uses fresh ingredients and fewer calories than gratins made with cheese and milk!

You can swipe your credit, debit or SNAP (double-up) cards at the Market Manager’s stand. Those of you with Kansas Senior Farmers Market Nutrition Program coupons, they can be used until the end of the month. Think about buying some Atchison Farmers’ Market gift cards for your employees, friends or relatives as stocking stuffers. We will continue to have Wednesday and Saturday markets through Saturday, October 29th.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 15):

Apothic Fox Café (Sierra Fox) May be at the Market.

Black Betty (Tiffany Bouldin)  May be at the Market.

New Vendor (One time a month) Bluff Valley Natural Meats (Ken and Mary Grace Thiltges)   Will be back October 22.

Cedar Lane Farm (Carrie Kesse and Kirk Russell)  Cherry tomatoes, red and heirloom tomatoes, potatoes, garlic bulbs and braids, sweet potatoes, and eggplant all grown chemical free, eggs from organic and grass fed hens, and herb plants

New Vendor (Chris Willis) Tomatoes, sweet and hot peppers.

Debbie Dooley Eggs and handmade goat milk soap and lotion.

Elias Honey (Chuck Elias)  Honey  Sizes in ounces: 2,8,12,16, 24, 32, 80 and a variety of flavored honey straws and honey comb.

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, carrots, radishes, green onions, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, squash, lettuce, bell and banana peppers and pumpkins.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  Guatemalan, Rwandan, Ethiopian, and Sumatran coffees, whole bean or freshly ground, decaf Sumatran coffee (water processed), fresh cups of coffee available, including cold Sumatran coffee.

New Vendor J&K Pollock Ranch, L.L.C.  Beef, pork, eggs and bread.  If you want special cuts of meat or larger quantities, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Check out their Pumpkin Patch on Sunday.

L&R Farms (Monie Frakes) Pumpkins, Gourds, Decorative Squash, Indian Corn, Sweet Potatoes, Apples, Acorn Squash, Butternut Squash, Spaghetti Squash, Carnival Squash, Delicata Squash, Tomatoes, Grape Tomatoes, Lettuce Blend, Kale, Brussels Sprouts, Cucumbers, Candy Onions, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, Zucchini, & Yellow Squash.

Long View Farm (Gunther and Betty Fischer) New crop chestnuts, green beans, Swiss chard, garlic (Spanish Roja, Susanville, and Chesnok Red), broccoli, zucchini, and spaghetti squash, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including freshly made Five Fruit Jam and apple butters, as well as other flavors and cut flowers.

Lynn Hoffman (Market Manager) Pies by Pauline and pepperoni, apple, and sausage rolls, jam, fruit breads, salsa, relish, and dog biscuits.

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

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

Other vendors may be present.

Recipe of the Week

Butternut Squash Gratin

From Cook’s Country

Most gratins need milk and cheese to add flavor and richness, but for our butternut squash gratin, we wanted the sweet, nutty flavor and brilliant color of the squash to shine. We cut the squash into bite-size pieces to eliminate pre-cooking and then toss them with fruity extra-virgin olive,  salt, pepper, and thyme. Caramelizing the onions before layering them with the squash not only deepens their flavor but also gets rid of excess moisture so the squash doesn’t taste steamed or waterlogged. To add crunch, we top with casserole with a mixture of toasted panko near the end of baking and then finish the dish with a fresh chopped parsley.

SERVES 8

Avoid buying prepeeled or chunked butternut squash for this dish.

INGREDIENTS

  • 6tablespoonsextra-virgin olive oil
  • 1/4cuppanko bread crumbs
  • Salt and pepper
  • 2pounds onions, halved and sliced thin
  • 1/4cup water
  • 4teaspoons chopped fresh sage
  • 2garlic cloves, minced
  • 4pounds butternut squash
  • 1/4cup minced fresh parsley
  • 1teaspoon grated lemon zest

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish. Combine 1 tablespoon oil and panko in 12-inch skillet and toast over medium-high heat, stirring frequently, until golden brown, about 3 minutes. Transfer to bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. Heat 3 tablespoons oil in now-empty skillet over medium heat until shimmering. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until soft and golden brown, about 30 minutes. Add 2 tablespoons water and cook, scraping up any browned bits, until water is evaporated, about 5 minutes. Add remaining 2 tablespoons water and cook until onions are caramelized and water is evaporated, about 5 minutes longer. Add 2 teaspoons sage and garlic and cook until fragrant, about 30 seconds; set aside.
  3. Trim ends from squash and peel. Cut in half lengthwise, then quarter each half lengthwise and remove seeds. Cut each piece into 1/4-inch-thick slices (you should have 11 cups). Toss squash, remaining 2 tablespoons oil, remaining 2 teaspoons sage, 1 teaspoon salt, and 3/4 teaspoon pepper together in large bowl. Arrange half of squash evenly in prepared dish. Spread half of onion mixture evenly over squash. Arrange remaining squash evenly over onion mixture. Spread remaining onion mixture evenly over squash.
  4. Cover dish with aluminum foil and bake until squash is nearly tender, about 40 minutes. Sprinkle panko mixture over top and continue to bake, uncovered, until squash is tender, about 15 minutes longer. Transfer dish to wire rack. Combine parsley and lemon zest in bowl and sprinkle over gratin. Serve.

 

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A Cool Day at the Market – Fall Vegetables

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, October 12, 2016

2:30 to 5:30 p.m.

Vegetables and fruits continue to grow and be harvested by our Atchison Farmers’ Market producers. Come to the Market this Wednesday between 2:30 and 5:30 pm to get produce, baked goods and more.

If you have questions about how to prepare a particular vegetable, just ask our vendors. They also like to get new ideas from you. It has been great to learn from each other!

Remember you can use your credit, debit or SNAP (double-up) cards at the Market. There are still a couple of weeks for those with Kansas Senior Farmers Market Nutrition Program holders to use the coupons. The Market will be open through the last Saturday of October, 10/29.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, October 12):

New Vendor (Chris Willis)  Tomatoes and peppers.

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, carrots, radishes, green onions, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, squash, lettuce, bell and banana peppers and pumpkins.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  Guatemalan, Rwandan, Ethiopian, and Sumatran coffees, whole bean or freshly ground, decaf Sumatran coffee (water processed), fresh cups of coffee available, including cold Sumatran coffee.

L&R Farms (Monie Frakes) Pumpkins, Gourds, Decorative Squash, Indian Corn, Sweet Potatoes, Apples, Acorn Squash, Butternut Squash, Spaghetti Squash, Carnival Squash, Delicata Squash, Tomatoes, Grape Tomatoes, Lettuce Blend, Kale, Brussels Sprouts, Cucumbers, Candy Onions, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, Zucchini, & Yellow Squash.

Lynn Hoffman (Market Manager) Pies by Pauline and pepperoni, apple, and sausage rolls, jam, fruit breads, salsa, relish, and dog biscuits.

New Vendor Zoe Miner. Sweet baked breads.

Other vendors may be present.

 

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