Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, May 21, 2016
8 a.m. to 12 noon
Celebrate our 18th Season! The Chamber of Commerce is doing a ribbon cutting to open our season. There will be mini chocolate cupcakes to enjoy and “Elvis” Garry Meyer will play for the Market this morning. His rock and roll music helps to make the market a fun place to walk around and visit with our vendors and friends who are also shopping.
Our local farmers and vendors continue to produce fresh, local produce, some of which is organically produced. We have other vendors who are bakers – homemade, from scratch, delicious treats for you to enjoy. There are also beverage vendors, including locally roasted, imported coffees.
We will be giving away the first Market Bundle Give-Away this Saturday – the winner registered at the Atchison Open Air Market and Art Show. Don’t forget to register for the June 7th Market Bundle Give Away. Lynn Hoffman, the market manager, has registration forms.
Remember that you can use your credit, debit or SNAP (vision) card at the Market Manager’s stand. She will give you tokens to use as cash at the vendor stands. We have Atchison Farmers’ Market in the amount of $10 that you can give as gifts and use at the Market. We also accept Chamber of Commerce gift cards. At the end of May or beginning of June, Kansas Senior Farmers’ Market Nutrition Program coupons will be available for those who qualify at the Salvation Army or the Area Agency on Aging.
Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket
Vendor Produce (Saturday, May 21):
Cedar Lane Farm (Carrie Kesse and Kirk Russell) Salad mix, spinach, kale, swiss chard, arugula, salad turnips, and radishes all grown chemical free, eggs from organic and grass fed hens, tomato, pepper and herb plants
Debbie Dooley Angel food cakes, goose eggs, chicken eggs, goat milk soap and lotion. Possibly some cinnamon rolls.
Elias Honey (Chuck Elias) Honey Sizes in ounces: 2,8,12,16,80 and a variety of flavored honey straws.
Genova Farm (Debbie and Mark Genova and girls) Snap peas, lettuce, spinach, radishes, green onions, and kale.
Ghost Roast Coffee (Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe) Guatamalan, Rwandan, Ethiopian Sumatran coffees, whole bean or freshly ground, decaf Sumatran coffee (water processed), fresh cups of coffee available.
L&R Farms (Monie Frakes) Tomatoes, asparagus, green onions, radishes, lettuce, kale, spinach, English cucumbers, kohlrabi, turnips, strawberry hanging baskets, bedding plants including tomatoes, peppers, eggplant, cucumbers, zucchini, herbs and flowers.
Long View Farm (Gunther and Betty Fischer) Arugula, asparagus, bok choi, dill weed, radishes, rhubarb, scallions, peonies, mixed flower bouquets, brown eggs (pastured chickens), organic French bread, and jam.
Lynn Hoffman (Market Manager) Jam, fruit breads, salsa, relish, and dog biscuits.
Mallow Farm (Barbara Bramblett and Jim Mallow) Tomato, strawberry and flower hanging baskets, tomato, pepper, herb, and vegetable plants. For those interested in saving the Monarch Butterflies, we will have several varieties of Milkweed, the host plant of the Monarch Butterfly Caterpillar. We will also have flowers.
New Vendor Premier Shaved Ice LLC (Todd and Carrie Molz) Shaved Ice and bottled water and soda.
New Vendor Sarah’s Comfort Food (Sarah Gerving) Two pasta dishes available: Pesto Cavatappi, Fettuccine Alfredo with Chicken (in large and small sizes)
The Tortilla Man (Gilbert Gasper) Regular, whole wheat, and spicy flour tortillas.
New Vendor Two Hungry Lads (Lucas Zia and Augustine Blosser) Gingerbread cookies, Gluten-free & dairy-free meringues, “Crostoli” Italian pastries, and Cheese biscuits.
Wide Horizon Farm (Karen Soyland) Coffee cake, small cakes, cookies, brownie, onions, radishes, kale, and lettuce.
Other vendors may be present.
Recipe of the Week
This is a simple appetizer that uses our short season spring vegetable: asparagus.
Asparagus Ham Rolls
Top of Form
Prep: 10 mins, Cook: 5 mins, Serves: 15
- 5 spears Asparagus
- 5 slices Ham or Canadian Bacon
- ¼ cups Cream Cheese, Softened
- 15 Toothpicks
Boil the asparagus in salted water until tender. Run under cold water to stop cooking, pat dry.
Blot ham slices with a paper towel if they are damp. Spread cream cheese all over the ham slices.
Place 1 asparagus spear at wide end of ham slice, and roll up. Cut in 1 1/2” pieces. Secure with toothpick!!