Asparagus this Wednesday

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, April 22, 2015

Pre-Market Produce Available

Asparagus will be back on Wednesday, April 22, beginning at 2:30 p.m. at the Market!

There are so many ways to prepare asparagus:

  • sauté in olive oil until tender and serve plain or with parmesan cheese over the top;
  • put in a steamer over simmering water only until tender
  • chop lightly steamed asparagus and add to scramble eggs
  • drizzle a vinaigrette over steamed asparagus
  • cream of asparagus soup (wonderful if frozen and enjoyed in the middle of winter)
  • BUT, these are only a beginning to the many ways you can fix this lovely Spring vegetable

Save the date: McLenon Produce and the Atchison Farmers’ Market will be at the Open Air Art Fair at the Market this Saturday – with many, many other vendors and entertainment!

 

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More Asparagus at the Market this Saturday

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, April 18, 2015

Pre-Market Produce Available

The asparagus crop is increasing. McLenon Produce will be at the market tomorrow, Saturday, April 18, beginning at 8 a.m. until sold out.

 

 

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Asparagus available today, April 15

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, April 15, 2015

Pre-Market Produce Available

It may be tax day but there is a good thing going on today! Asparagus will be for sale at the market today, Wednesday, from 2:30 p.m. until sold out.

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The First Asparagus of the 2015 Season This Saturday

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, April 9, 2015

Pre-Market Produce Available

Are you ready for the 2015 Atchison Farmers’ Market to begin? Our official opening day will be Saturday, May 16. But Mother Nature pays no attention to calendars!

There will be a limited amount of fresh, locally grown asparagus this Saturday. Rob McLenon will be at the market at 10 a.m. and until sold out.

 

We will keep you posted on produce from Rob and other vendors as it becomes available.

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Last Newsletter of the 2014 Season

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Rest of October, 2014

8 a.m. to 12 noon

This will be the last e-newsletter for the 2014 Farmers’ Market Season. We want to thank you for your loyal patronage throughout the summer. We appreciate getting to know you and you becoming aware of the people who grow the fresh, local produce you have enjoyed.

We would appreciate you completing the survey that is at the end of this newsletter. Your input allows us to understand what new produce you might like us to grow and what other kinds of events you like to see at the market.

Several vendors still have plenty of fresh produce as well as jellies and baked goods. They plan to continue to come until the last Saturday in October, weather permitting.

Reminder:  the Market is able to accept *credit, debit and SNAP* cards.  Just
go to the Market Manager, Lyn Hoffman, and she can process your card.  In
exchange for a particular amount, she will give you tokens that can be used
at any of the vendors.

See you at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (October 2014 balance of month):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Watermelons, cantaloupe, tomatoes, cucumbers, peppers, zucchini and squash.

L&R Farms (Monie Frakes)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, as well as conatinuing with acorn squash, butternut squash, spaghetti squash, and Indian corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Lyn Hoffman (Market Manager)

Quick breads, a variety of jams and jellies, and dog treats.

Other vendors may be present also.

2014 Market Survey

Dear Market Customer,

Please complete the following short survey and either e-mail it to longviewfarm3@gmail.com or give it the Market Manager. We value your comments and suggestions.

How often do you come to the Market? ____ Every week ___ Wednesdays   _____ Saturdays   _____ both

 

About how much do you spend when you come to the Market? _____ $5-10, _____ $10-20+ _____ Other (state)

Comments: ____________________________________________________________________________________________________________________________________________________________

 

How do you learn about the market offerings? Check as many as are applicable, so we can make our advertising more effective.

1)     The ad in The Globe? _____

2)     AtchisonFarmersMarket.com? _____

3)      The semi-weekly AFM e-newsletter? _____

4)     By shopping the market to see what is available?____

5)      AFM Facebook page? ____

6)      Other? _____

Comments/Suggestions:________________________________________________________________________________________________________________________________________

 

 

On a scale of 1 – 10, please evaluate the following events this season by circling a number:

Not Interested                                     Enjoyed

Market Bundle Give Away    1     2     3     4     5     6     7     8     9     10

Musicians                               1     2     3     4     5     6     7     8     9     10

Fundraiser Groups                 1     2     3     4     5     6     7     8     9     10

Comments/Suggestions: ____________________________________________________________________________________________________________________________________________________________

 

As a valued customer, what can we, the vendors and AFM Board, do to make the 2015 season better?

What other produce/food items would you like at the Market? _______________________________________________________________________________________________________________________­_____________________________________

Are you interested in organic as well as conventionally grown produce? ____________________________________________________________________________________________________________________________________________________________

What other events would you enjoy? ____________________________________________________________________________________________________________________________________________________________

Comments/Suggestions:_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

 

Thank you for your comments. See you next season. We’ll officially open the third Saturday in May.

 

 

 

 

 

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Let’s Meet at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 11, 2014

8 a.m. to 12 noon

Did you know that there is a new 2014 stamp at the Post Office dedicated to Farmers Markets? The message on the back states the reason why the Atchison Farmers’ Market was begun 16 years ago.

The sight of stalls piled high with locally grown food, the smell of flowers and freshly baked bread, the sound of conversations between friends and new acquaintances – farmers markets are so much more than just places to buy fruits and vegetables. In addition to supporting small farms and artisans, boosting local economies, and providing fresh seasonal food, farmers markets are considered by many to be the new town square. They offer, as they did in the past, a gathering place for diverse groups of neighbors to meet and mingle and to share news, recipes, and stories – in short, to create a new sense of community.”

It may not be summer anymore, but our market is full of wonderful, fresh, local vegetables, fruits, fresh baked goods, jellies, and flowers – probably the last flowers of summer. We will also have Lois Reid and Jim Dixon playing and singing for us the last time this season.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

See you at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 11):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Elias Honey (Chuck Elias)

Honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

Gone for the season. He’ll see you next summer.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Watermelons, cantaloupe, tomatoes, cucumbers, peppers, zucchini and squash.

L&R Farms (Monie Frakes)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, as well as conatinuing with acorn squash, butternut squash, spaghetti squash, and Indian corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Linda’s Apples (Steven and Linda Trog)

Gone for the season.

Long View Farm (Gunther and Betty Fischer)

New: Cardoon, scallions (green onions) and baby bok choy, as well as Yukon gold potatoes, a variety of radishes including Daikon, purple top turnips, sweet potatoes, tomatoes, zucchini, chestnuts, a variety of jellies, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers. Grown chemical free.

Lyn Hoffman (Market Manager)

Quick breads, a variety of jams and jellies, and dog treats.

Other vendors may be present also.

Recipe: Let’s think about a healthier way to serve baked sweet potatoes – forget the marshmallows and, instead, use apples! From Cooks.com – enjoy!

Baked Apple and Sweet Potato Strata

8 lg. sweet potatoes (4 lbs) boiled, drained, peeled and cut into ¼ inch thick rounds

4 lg. tart apples (2 lbs) peeled, quartered, cored and cut into ¼ inch thick slices

¾ c. packed brown sugar

½ c. unsalted butter

1 Tb. freshly grated orange peel

¾ c. orange juice

1/3 c. maple syrup or maple flavored pancake syrup

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Heat oven to 375 degrees. Lightly grease a 13x9x2 inch baking dish.

Alternating sweet potatoes and apples, arrange slices slightly overlapping in prepared dish. Stir sugar and butter in a small saucepan over medium heat until butter melts. Add remaining ingredients; bring to a boil, stirring until smooth. Pour evenly over potatoes and apples. Bake for 40 minutes until potatoes and apples are tender and lightly glazed. Serve hot.

 

 

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Wednesday, October 8, at the Atchison Farmers’ Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 8, 2014

8 a.m. to 12 noon

Our vendors/producers are still working hard to bring you fall vegetables and fruits. Come get your mid-week needs.

Please check out the End of Season Survey that was sent to you via e-mail Monday evening. We really want your input and suggestions for new vegetables, etc. that you would like to see next season.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

See you at the Market.

Note: The Market officially runs through Saturday, October 189. But if vendors still have produce, they can sell beyond that date.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 8):

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, watermelons, cantaloupe, tomatoes, cucumbers, zucchini and squash.

L&R Farms (Monie Frakes)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, acorn squash, butternut squash, spaghetti squash, and Indian corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Lyn Hoffman (Market Manager)

Quick breads, a variety of jams and jellies, and dog treats.

Other vendors may be present also.

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