August 1 – Tomato – Corn Festival at the Market

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 1, 2015

8 a.m. to Noon

Welcome to the third Festival at the Market! The Tomato-Corn Festival main event will be the Salsa Contest. Bring your favorite homemade salsa to Susan Turnbull (under the 5th Street viaduct) before 9 a.m. The categories are: mild, hot, and unusual. The public will have the opportunity to be the judge of who wins. First prize in each category will receive a $25 gift certificate from the Chamber of Commerce and second prize in each category will receive a $10 gift certificate from the Atchison Farmers’ Market. Prizes will be given out at 11 a.m.

We will feature recipes at three tasting stations (Corn from a Slow Cooker, Tomato Bread Salad, and Lemon Glazed Zucchini Bread).   In addition, “Chloe” will play guitar throughout the morning.

It is also the morning of our monthly Bundle Give Away. The presentation will be at 10 a.m. The winner will be drawn from those who completed a registration form during the month of July.

Sign up with Janean Bowen (Lynn Hoffman, our market manager, is on vacation), for the September Bundle Give Away, which will take place on Saturday, September 5.

She can also assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

Black Betty Org (Tiffany Bouldin) Organic, homemade goods.

Cedar Lane Farm (Carrie Kesse and Kirk Russell) Summer squash, zucchini, cucumbers, cherry tomatoes, fresh garlic, carrots, new potatoes, flower bouquets, eggs from organic and grass fed hens, assorted herb plants – all grown chemical free.

Earl Farms (Dan and Trina Earl) Potatoes, cucumbers, onions, beets, turnips, green beans, bell peppers, banana peppers., sweet corn, tomatoes and zucchini.

Elias Honey – Chuck Elias   2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws

Genova Farms Produce (Debbie and Mark Genova and children) Sweet corn, green beans, sweet onions, kale, new potatoes, yellow and zucchini squash, cucumbers, and green onions.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Will return next Wednesday and Saturday.

L & R Farms (Monie Frakes) Sweet corn, peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Cucumbers, Sweet Potatoes.

Long View Farm (Gunther and Betty Fischer) Kohlrabi, zucchini, yellow squash, Detroit red beets, cabbage, Yukon Gold, Colorado Rose, Corola, and All Blue new potatoes, red and yellow onions, French shallots, leeks, elephant garlic, fresh garlic, Swiss chard, mixed kale, pasture raised brown eggs, French and Whole Wheat bread made with organic flour, pure organic fruit jam, and cut flowers – all grown chemical free.

Lynn Hoffman (Market Manager) On vacation for two weeks.

Mallow Farm – Barbara Bramblett & Jim Mallow Sweet and hot peppers, garlic, herbs, lavender, and cut flowers.

McLenon Produce – Rob and Pat McLenon Tomatoes, cantaloupe, and peppers.

The Pie Lady – Emily Koehn Pies, breads, and cinnamon rolls

Providence Hill Farm (Christy Harris) Artisan bread, goat milk soap, lotion and other handcrafted bath and body products.

The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.

Wide Horizon Farm – Karen Soyland  Gone until Saturday, August 8.

Other vendors may also be present.

Instead of a recipe this week, here is an article from Organic Gardening on how to preserve basil.

Drying
Don’t tie basil stalks together or hang them to dry as you might other herbs. Instead, pinch or snip the leaves from the stems and place them on a screen or absorbent towel. Stir daily and allow them to dry until crackly. Store in an airtight container.

Freezing
Clip the leaves from the stems and rinse. Then, spread them on a counter to air-dry for 30 minutes. Loosely layer leaves in a storage bag, and freeze.

Basil Pureé
Clip the leaves from the stems and rinse; spread them on a counter to air-dry for 30 minutes. Place the leaves in a blender or food processor, process for a few seconds to coarsely chop the leaves. Add enough water to form a slush and process again. Pour this liquid into ice cube trays and freeze. Once frozen, pop the cubes out of the trays and store them in a freezer container for later use.

 

 

 

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Last Market in July

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, July 29, 2015

2:30 to 5:30 p.m.

Can you believe that another month of summer is almost gone. But summer is definitely here. Heat plus humidity make it very hard to go outside and work in the gardens. But our vendors are persevering.   Come to the Market on Wednesday to get fresh produce.

Lynn Hoffman, our market manager, can scan credit, debit, and SNAP cards. SNAP card users can double their purchase for every $1 scanned (up to $25 per market day). So with each swipe SNAP users can purchase from $2 to $50. Tokens do not have to be used on one day, but can be used on a later market day. Great way to get lots of fresh, local produce!

This Wednesday the following vendors plan to be at the market:

Cedar Lane Farm (Carrie Kesse and Kirk Russell) Summer squash, zucchini, cucumbers, cherry tomatoes, fresh garlic, carrots, new potatoes, flower bouquets, eggs from organic and grass fed hens, assorted herb plants – all grown chemical free.

Earl Farms (Dan and Trina Earl) Potatoes, cucumbers, onions, beets, turnips, green beans, bell peppers, banana peppers., sweet corn, tomatoes and zucchini.

Genova Farms Produce (Debbie and Mark Genova and children) Green onions, kale, new potatoes, squash, and red and white sweet onions.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe New this week: Decaf coffee. Coffee beans and ground coffee. Sumatran coffee from Indonesia. Light roast Guatemalan, Medium roast Ethiopian, and Dark roast Rwandan. Iced coffee will be available as well as samples of some coffee. We can grind beans for you at the market so your coffee will be fresh.

L & R Farms (Monie Frakes) Peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Cucumbers, Sweet Potatoes.

Lynn Hoffman (Market Manager), Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits

McLenon Prodice (Rob and Pat McLenon) Tomatoes, peppers, and cantaloupe.

Other vendors may be present.

Find us at our blog: atchisonfarmersmarket.wordpress.com

And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

 

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“Elvis” at the Market – and fresh, local produce

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, July 25, 2015

8 a.m. to Noon

Come see “Elvis” impersonator, Garry Meyer at the market. It’s always good to have music to add energy to the market. Janean Bowen will do some cooking demos using beets. This is one of the current crops at the market and she will have recipes for you.

Our vendors have a wide variety of summer vegetables, freshly baked goods, and other artisan products. Some of our vendors, who took time off, will be back – i.e. Emily Koehn, “The Pie Lady”.

Sign up with Lynn Hoffman, our market manager, for the August Bundle Give Away, which will take place on August 1.

Lynn can also assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

Black Betty Org (Tiffany Bouldin) Organic, homemade goods.

Cedar Lane Farm (Carrie Kesse and Kirk Russell) Summer squash, zucchini, cucumbers, cherry tomatoes, fresh garlic, carrots, new potatoes, flower bouquets, eggs from organic and grass fed hens, assorted herb plants – all grown chemical free.

Debbie Dooley Broke her ankle and is not sure when she will be back.

Earl Farms (Dan and Trina Earl) Potatoes, cucumbers, onions, beets, turnips, green beans, bell peppers, banana peppers., sweet corn, tomatoes and zucchini.

Elias Honey – Chuck Elias   2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws

Genova Farms Produce (Debbie and Mark Genova and children) Sweet corn, green beans, sweet onions, kale, new potatoes, yellow and zucchini squash, cucumbers, and green onions.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe New this week: Decaf coffee. Coffee beans and ground coffee. Sumatran coffee from Indonesia. Light roast Guatemalan, Medium roast Ethiopian, and Dark roast Rwandan. Iced coffee will be available as well as samples of some coffee. We can grind beans for you at the market so your coffee will be fresh.

 

Jirak Family Produce (Mark, Theresa, and kids) Will return in approximately six weeks with more corn.

L & R Farms (Monie Frakes) Peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Cucumbers, Sweet Potatoes.

Long View Farm (Gunther and Betty Fischer) Detroit red beets, cabbage, Yukon Gold, Colorado Rose, Corola, and All Blue new potatoes, a variety of red and yellow onions, French shallots, leeks, elephant garlic, fresh garlic, Swiss chard, pasture raised brown eggs, French and Whole Wheat bread made with organic flour, pure organic fruit jam, and cut flowers – all grown chemical free.

Lynn Hoffman (Market Manager), Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits

Mallow Farm – Barbara Bramblett & Jim Mallow Sweet and hot peppers, garlic, herbs, lavender, and cut flowers.

McLenon Produce – Rob and Pat McLenon Tomatoes, cantaloupe, and peppers.

The Pie Lady – Emily Koehn Pies, breads, and cinnamon rolls

The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.

Wide Horizon Farm – Karen Soyland  Gone until Saturday, August 8.

Other vendors may also be present.

Here is a quick, delicious salad for hot days.

Panzanella (Tuscan Bread and Tomato Salad)

Yield: 4 servings

Ingredients

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper

Directions

In a large bowl, combine the tomatoes, bread, and onions.

In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

Recipe courtesy of Emeril Lagasse, 2003
 

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New: Cantaloupe and Decaf Coffee at the Market Wednesday

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, July 22, 2015

2:30 to 5:30 p.m.

The Atchison Farmers’ Market is back at its regular location on Main Street.

A new item this week will be decaf coffee from Ghost Roast. They will continue to have their regular coffees and samples. We will also have cantaloupe at the Market.

Lynn Hoffman, our market manager, can scan credit, debit, and SNAP cards. SNAP card users can double their purchase for every $1 scanned (up to $25 per market day). So with each swipe SNAP users can purchase from $2 to $50. Tokens do not have to be used on one day, but can be used on a later market day. Great way to get lots of fresh, local produce!

This Wednesday the following vendors plan to be at the market:

Genova Farms Produce (Debbie and Mark Genova and children) Green onions, kale, new potatoes, squash, and red and white sweet onions.

Jirak Family Produce (Mark, Teresa, and kids) Sweet corn.

L & R Farms (Monie Frakes) Peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Cucumbers, Sweet Potatoes.

Long View Farm (Gunther and Betty Fischer) Detroit red beets, tomatoes, cabbage, Yukon Gold, Colorado Rose, Corola, and All Blue new potatoes, French shallots, leeks, fresh garlic, onions, pasture raised brown eggs, French and Whole Wheat bread made with organic flour, new jams, and cut flowers – all grown chemical free.

Lynn Hoffman (Market Manager), Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits

McLenon Prodice (Rob and Pat McLenon) Tomatoes, sweet corn, and cantaloupe.

Other vendors may be present.

Find us at our blog: atchisonfarmersmarket.wordpress.com

And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

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Amelia Fest – Red, White, and Blue Airplanes at the Market

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, July 18, 2015

8 a.m. to Noon

Market Location today is at 7th and Kansas (across from the Post Office)

Amelia Earhart Festival is this weekend!!! There will be so many visitors in town. Let’s welcome them to our community. Shawn Snoddy, from the Atchison Art Association, will be at the market help kids celebrate the weekend by making red, white, and blue stick airplanes. Stop by to see her.

Our vendors have a wide variety of summer vegetables, freshly baked goods, and other artisan products. Support your neighbors who are our hard working vendors. They can tell you about their produce and how to use it. They love to share recipes – and like to hear about yours.

Sign up with Lynn Hoffman, our market manager, for the August Bundle Give Away, which will take place on August 1.

Lynn can also assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

Black Betty Org (Tiffany Bouldin) Organic, homemade goods.

Cedar Lane Farm (Carrie Kesse and Kirk Russell) Summer squash, zucchini, cucumbers, kale, Swiss chard, fresh garlic, carrots, new potatoes, eggs from organic and grass fed hens, assorted herb plants – all grown chemical free.

Debbie Dooley Will be on the Mall for the Amelia Celebration today.

Earl Farms (Dan and Trina Earl) Potatoes, cucumbers, onions, beets, turnips, green beans, bell peppers, banana peppers., sweet corn, and zucchini.

Elias Honey – Chuck Elias   2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws

Genova Farms Produce (Debbie and Mark Genova and children) Sweet corn, green beans, sweet onions, kale, new potatoes, yellow and zucchini squash, cucumbers, and green onions.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Will be on the Mall by Nell Hill’s today.

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

L & R Farms (Monie Frakes) Peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, White Turnips, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Collards, Cucumbers, Sweet Potatoes.

Long View Farm (Gunther and Betty Fischer) Detroit red beets, salad turnips, cabbage, Yukon Gold, Colorado Rose, and All Blue new potatoes, Candy and Red Candy Apple onions, French shallots, leeks, elephant garlic, fresh garlic, Swiss chard, mixed kale, pasture raised brown eggs, French and Whole Wheat bread made with organic flour, pure organic fruit jam, and cut flowers – all grown chemical free.

Lynn Hoffman (Market Manager), Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits

Mallow Farm – Barbara Bramblett & Jim Mallow Sweet and hot peppers, garlic, herbs, lavender, and cut flowers.

McLenon Produce – Rob and Pat McLenon Tomatoes.

The Pie Lady – Emily Koehn Pies, Will be gone until July 25.

Providence Hill Farm (Christy Harris) Artisan bread, goat milk soap, lotion and other handcrafted bath and body products.

The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.

Wide Horizon Farm – Karen Soyland Cabbage, onions, new potatoes, baked goods, blueberry coffeecake, and yeast rolls.

Other vendors may also be present.

How about using ingredients from several of our vendors: tortillas, corn, tomatoes, hot or sweet peppers . . .

Fresh Corn and Avocado Pico de Gallo

  • Yield: About 6 cups, Prep 45 mins, Broil 7 mins to 10 mins, Stand 15 mins, Chill 4 hrs to 24 hrs

Ingredients

1 fresh poblano or Anaheim chile pepper * or 1 medium green sweet pepper

1 medium red, orange or yellow sweet pepper

2 cups grape and/or cherry tomatoes , halved or quartered or 4 medium tomatoes, seeded and coarsely chopped (2 cups)

1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed or one 8.75-ounce can whole kernel corn, drained

1/4 cup finely chopped red onion or thinly sliced green onion

1/4 cup snipped fresh cilantro

1/2 teaspoon finely shredded lime peel

2 tablespoons lime juice

1 -2 cloves garlic, minced

1 teaspoon kosher salt or 1/2 teaspoon salt

1/8 teaspoon bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper

1 avacado halved, seeded, peeled, and chopped

Baked Tortilla Chips (recipe below) or scoop-shaped tortilla or corn chips

Directions

  1. Place whole poblano and sweet pepper on a foil-lined baking sheet . Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds, and membranes; discard. Chop the peppers.
  2. For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.
  3. Serve with Baked Tortilla Chips. For a quick appetizer, make Speedy Bruschetta (recipe below). For a condiment, serve salsa with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.

Variation

  • Fresh Corn and Black Bean Pico de Gallo: Prepare as directed, except substitute one 15-ounce can black beans, rinsed and drained, for the avocado.

Note

  • *Handling hot peppers: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Baked Tortilla Chips

Ingredients

  • 8 6 – inches corn and/or flour tortillas
  • Salt

Directions

  1. Preheat oven to 350 degrees F. Cut each tortilla into 8 wedges and spread wedges on two large baking sheets. Sprinkle lightly with salt. Bake for 12 to 15 minutes or until crisp and light brown.

 

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Wednesday Market across from the Post Office

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, July 15, 2015

2:30 to 5:30 p.m.

On the corner of 7th and Kansas Avenue

Amelia Earhart Weekend is coming up and because of the carnival being on Main Street, the Atchison Farmers’ Market will be located on the corner of 7th and Kansas Avenue, across from the Post Office.

Rachel Lanter will be at the Market this Wednesday with “Eating the Rainbow”. Kids (and adults) will be able to see how produce floats (bouncy), identify seeds and the plants they produce, and taste a variety of vegetables. Such a fun activity.

More peppers, green beans, cabbage, and much more will be available on Wednesday for your middle of the week needs.

Lynn Hoffman, our market manager, can scan credit, debit, and SNAP cards. SNAP card users can double their purchase for every $1 scanned (up to $25 per market day). So with each swipe SNAP users can purchase from $2 to $50. Tokens do not have to be used on one day, but can be used on a later market day. Great way to get lots of fresh, local produce!

This Wednesday the following vendors plan to be at the market:

Cedar Lane Farm (Carrie Kesse and Kirk Russell) Summer squash, zucchini, cucumbers, kale, Swiss chard, fresh garlic, carrots, new potatoes, eggs from organic and grass fed hens, assorted herb plants – all grown chemical free.

Genova Farms Produce (Debbie and Mark Genova and children) Green onions, kale, new potatoes, squash, and red and white sweet onions.

Jirak Family Produce (Mark, Teresa, and kids) Sweet corn.

L & R Farms (Monie Frakes) Peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, White Turnips, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Collards, Cucumbers, Sweet Potatoes.

Long View Farm (Gunther and Betty Fischer) Detroit red and Chioggia beets, salad turnips, cabbage, Yukon Gold, Colorado Rose, and All Blue new potatoes, French shallots, leeks, fresh garlic, onions, pasture raised brown eggs, French and Whole Wheat bread made with organic flour, and cut flowers – all grown chemical free.

Lynn Hoffman (Market Manager), Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits

McLenon Prodice (Rob and Pat McLenon) Tomatoes

ther vendors may be present.

Find us at our blog: atchisonfarmersmarket.wordpress.com

And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

 

 

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There’s a Lot Going on at the Market

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, July 11, 2015

8 a.m. to Noon

Wasn’t the Man v. Grill event a lot of fun? Susan Turnbull has already had guys ask her if they can be in the contest. We’ll have to do that again next year! Thank you Jeff, Doug, and Matt. You guys were great!  And having KAIR Radio at the Market!!

This Saturday, the Market will host a fundraiser for the Domestic Violence Emergency Shelter (DoVES). They will be selling “garage sale items” on the East end of the Market.

Sign up with Lynn Hoffman, our market manager, for the August Bundle Give Away, which will take place on August 1.

Lynn can also assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

Black Betty Org (Tiffany Bouldin) Foccacia, wild blackberry vinaigrette, asst. sweet drop biscuits/scones, and perhaps some cookies or banana nut bread.

Cedar Lane Farm (Carrie Kesse and Kirk Russell) Summer squash, zucchini, cucumbers, kale, Swiss chard, fresh garlic, carrots, new potatoes, eggs from organic and grass fed hens, assorted herb plants – all grown chemical free.

Debbie Dooley Eggs, goat soap and lotion, angel food cake, cookies, zucchini bread and cinnamon rolls

Earl Farms (Dan and Trina Earl) Onions, lettuce, spinach, and possibly peas.

Elias Honey – Chuck Elias   2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws

Genova Farms Produce (Debbie and Mark Genova and children) Green onions, kale, new potatoes, squash, and red and white sweet onions.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Coffee beans and ground coffee. New this week, Sumatran coffee from Indonesia. Light roast Guatemalan, Medium roast Ethiopian, and Dark roast Rwandan. Iced coffee will be available as well as samples of some coffee. We can grind beans for you at the market so your coffee will be fresh.

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

L & R Farms (Monie Frakes) Peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, White Turnips, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Collards, Cucumbers, Sweet Potatoes.

Long View Farm (Gunther and Betty Fischer) Detroit red and Chioggia beets, salad turnips, cabbage, Yukon Gold, Colorado Rose, and All Blue new potatoes, Candy and Red Candy Apple onions, French shallots, leeks, elephant garlic, fresh garlic, Swiss chard, mixed kale, pasture raised brown eggs, French and Whole Wheat bread made with organic flour, and cut flowers – all grown chemical free.

Lynn Hoffman (Market Manager), Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits

Mallow Farm – Barbara Bramble & Jim Mallow will be back when their produce has recovered from the storms.

McLenon Produce – Rob and Pat McLenon Tomatoes and corn.

The Pie Lady – Emily Koehn Pies, Will be gone until July 25.

The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas

Wide Horizon Farm – Karen Soyland Cabbage, onions, new potatoes, baked goods, blueberry coffeecake, and yeast rolls.

Other vendors may also be present.

Here are three kohlrabi recipes from Janean Bowen, that she demonstrated at the Market a couple of weeks ago.

3 Salads with Kohlrabi

 

Kohlrabi and Apple Slaw

Dressing: 1TB Dijon mustard, 1 Tb honey,

2Tb apple cider vinegar (important), 4 Tb olive oil

Slaw: 3 small kohlrabi, peeled and cut in matchsticks

1 lg crisp apple in matchsticks

¼ large red onion, sliced thin

3Tb chopped chives (optional) Mix and top with shaved Parmesan

 

Kohlrabi-Radish Slaw with Cumin

Dressing: 3Tb white wine vinegar, 1tsp Dijon mustard

1 tsp honey, ¼ tsp ground cumin (or seeds roasted and ground)

salt and pepper

Slaw: 2 kohlrabi peeled and cut in matchsticks

1 C radishes, grated

3 med carrots, grated

1/3 C cilantro can use food processor for this recipe

 

Kohlrabi Salad with Cilantro and Lime

Dressing: 2 TB olive oil, 2 Tb orange juice, 1Tb lime juice, 2 tsp rice vinegar

2 Tb honey, salt and pepper

Salad: 3 kohlrabi in matchstick or chopped in food processor

¼ C cilantro, ¼ jalapeno pepper minced, 2 Tb chopped green onion

zest from ½ orange and ½ lime

** recipes from internet but altered a bit by Janean Bowen

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