Balsamic Roasted Brussels Sprouts and Carrots

Recipe with ingredients from our Market

The weather will be changing next week with cooler temperatures.  Here is a recipe with four items available from our market (brussels sprouts, carrots, garlic and parsley).

Balsamic Roasted Brussels Sprouts and Carrots (from Damn Delicious)

6 Servings; Prep time: 10 minutes, Cook time: 25 minutes; Total time: 35 minutes

Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup.

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds brussels sprouts, halved
  • 6 carrots, cut diagonally in 1 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
  3. Place brussel sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.
  4. Place into oven and bake until browned and tender, about 20-25 minutes.
  5. Serve immediately with cranberries, garnished with parsley, if desired.
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First Autumn Market Day

Atchison  Farmers’ Market

Fresh, Friendly, Local

Open through October 28

Market E-Newsletter, Saturday, September 23, 2017

8 a.m. – noon

Come enjoy the sunshine and visit with your Atchison neighbors at the Atchison Farmers’ Market this Saturday, September 23, from 8 a.m. until noon.  Plenty of late season locally grown, fresh vegetables, fruits, honey, baked goods, jams, jellies, and more produced by people you know.

Note:  Come see us at “The Taste of Atchison” on Thursday, September 28, from 5 – 7 on the Mall.  Tickets $5 with proceeds going to United Way.

And there is, again, so much to do in Atchison:  BC Family Weekend, Fall Clean-Up, Catfish Chasers Tournament and an International Girls in Aviation and Vintage Fly-In!

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates. You can register for the October Bundle Give Away at her booth also.

If you are in favor of the Star Bond project providing funds to build a canopy over the Market area, let us know or contact the City Commissioners. This is a project that would not cost the City, but would use a portion of sales tax generated from that area. And .  . . it would not only benefit the Market, but whatever other community organization that would like to use that area.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Go “like” The Atchison Farmer’s Market Facebook and follow us on atchisonfarmers.market

 Vendor Produce (Saturday, September 23):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Summer squash, zucchini, tomatoes, cucumbers, cherry tomatoes, garlic, new potatoes, onions and herb plants.  Naturally grown produce.

Crunchy Granola (Jessica Gigstad)  Homemade granola.

DT Farms (Dan and Trina Earl)  Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.

Elias Honey (Chuck Elias)  Elias Apiary Going Out of Business Sale

Due to injuries suffered in a vehicle accident last winter, I’m no longer able to physically operate my beekeeping operation on a scale large enough to continue selling at the Atchison Farmers’ Market. I will continue to sell honey from my farm located just south of Atchison at 18512 272 Road. Phone numbers 426-0143 and 367-0375. All honey sold at the Farmers’ Market during September and October will be offered at discounted prices. I’ll certainly miss interacting with the customers I’ve met at the Market.

      Old Prices                    Closeout Prices

Sticks                $.25                $.20

2 oz. bear        1.50                 1.00

8 oz. bear         4.00                3.00

12 oz. bear      5.00                4.00

16 oz. jar         6.00                 5.00

24 oz. bear      9.00                 8.00

32 oz. jar         11.00              10.00

80 oz. jug        22.00              20.00

Genova Farm (Debbie and Mark Genova and girls)   Sweet corn, green beans, Fall salad mix, baby kale, sweet candy onions, beets, okra, new potatoes, cucumber, bell peppers, squash, and carrots.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.

Interbrook Ridge Farm (Juan Jorge)  Fresh locally grown figs, baked corn chips, basil, potted, cilantro, fresh cut, green beans, Don Chele’s Arbol pepper hot sauce, garlic, organic softneck, jalapeno peppers, poblano peppers, serrano peppers, tomato – Rutgers and Amana Orange, traditional flour tortillas, and zasta (zuchinni noodles).

Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon, cantaloupe, green beans, squash, tomatoes, sweet corn, cucumbers, and red and green bell peppers.

L&R Farms (Monie Frakes) Broccoli, pumpkins, ornamental squash, locally grown apples, delicata squash, cantaloupe, kohlrabi, okra, tomatoes, grape tomatoes, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, brussels sprouts, kale, sweet potatoes, fresh herbs, sweet banana peppers, Yummy snack peppers, and carrots.  Call ahead (816-390-7453) to reserve canning tomatoes, pickling cucumbers, beets, green beans, and hot or sweet banana peppers in ½ bushel lots.

Long View Farm (Gunther and Betty Fischer) Chestnuts, English walnuts, hazelnuts, baby bok choi, radishes (a variety), arugula, okra, tomatoes, Asian yard long red and green “noodle” beans,  Dutch and French shallots, peppers (hot and sweet), onions (yellow cippolini, super sweet, and red wing), salad zucchini, squash (butternut and spaghetti), herbs (parsley, oregano, basil, bay leaves, chives, and sage), brown eggs, French bread and honey whole wheat, made with organic flour, jams and jellies (5 fruit, apricot (a variety) blueberry, apple butter), potted plants (Jade and cactus), and fresh cut flowers.  Naturally grown produce.

Lynn’s Tasty Treats  (Lynn Hoffman) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits.

The Pie Lady (Emilie Koehn) Back this week!  Pies, breads, and more.

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

Other vendors may be present.

Recipe with ingredients from our Market

The weather will be changing next week with cooler temperatures.  Here is a recipe with four items available from our market (brussels sprouts, carrots, garlic and parsley).

Balsamic Roasted Brussels Sprouts and Carrots (from Damn Delicious)

6 Servings; Prep time: 10 minutes, Cook time: 25 minutes; Total time: 35 minutes

Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup.

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds brussels sprouts, halved
  • 6 carrots, cut diagonally in 1 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
  3. Place brussel sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.
  4. Place into oven and bake until browned and tender, about 20-25 minutes.
  5. Serve immediately with cranberries, garnished with parsley, if desired.

 

 

 

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A Summer Day at the Market before First Day of Autumn

Atchison  Farmers’ Market

Fresh, Friendly, Local

Open through October 28

Market E-Newsletter, Wednesday, September 20, 2017

2:30 – 5:30 p.m.

 Come to the Farmers’ Market on Wednesday from 2:30 – 5:30 p.m. to get fresh, local produce. Lots of tomatoes, peppers, squash and much more.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates. You can register for the October Bundle Give Away at her booth also.

If you are in favor of the Star Bond project providing funds to build a canopy over the Market area, let us know or contact the City Commissioners. This is a project that would not cost the City, but would use a portion of sales tax generated from that area. And .  . . it would not only benefit the Market, but whatever other community organization that would like to use that area.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Go “like” The Atchison Farmer’s Market Facebook and follow us on atchisonfarmers.market

 Vendor Produce (Wednesday, September 20):

Genova Farm (Debbie and Mark Genova and girls)   Sweet Corn, Green Beans, Baby Kale, Sweet Candy onions, Beets, Okra, New Potatoes, Cut Flowers, cucumbers, bell peppers, banana peppers.

Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon, cantaloupe, green beans, squash, tomatoes, sweet corn, cucumbers, and red and green bell peppers.

L&R Farms (Monie Frakes) Locally grown apples, delicata squash, cantaloupe, kohlrabi, okra, tomatoes, grape tomatoes, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, Brussel sprouts, kale, sweet potatoes, fresh herbs, sweet banana peppers, Yummy snack peppers, and carrots.  Call ahead (816-390-7453) to reserve canning tomatoes, pickling cucumbers, beets, green beans, and hot or sweet banana peppers in ½ bushel lots.

Lynn’s Tasty Treats  (Lynn Hoffman) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits.

Other vendors may be present.

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Recipe with ingredients from our Market

Have you thought about using butternut squash as a dip instead of hummus?  Here is an easy recipe with many ingredients from our Market.

Roasted Butternut Squash Dip

Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory roasted butternut squash dip can be prepared up to three days in advance.

Yield – 4 cups (serving size: ¼ cup)  Modified RECIPE BY COOKING LIGHT November 2004

Ingredients

  • 1 (2-pound) butternut squash
  • 1 small sweet onion, trimmed and quartered
  • 4 garlic cloves, unpeeled
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons whole sour cream
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.

Step 3

Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm.

Chef’s Notes

Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed.

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Your Busy Weekend in Atchison Begins at the Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Open through October 28

Market E-Newsletter, Saturday, September 16, 2017

8 a.m. – noon

Saturday, September 16, has so much going on in Atchison!!!  Start your day at the Farmers’ Market, 8 a.m. – noon, shopping for fresh, locally raised vegetables, fruits, and nuts.  Baked goods, jams, honey, coffees, locally raised meats, and more.

Special event:  Four year old, Brylee Johnson, will be doing a fund raiser for hurricane victims with free will offering for lemonade to go to Hand in Hand for Hurricane Relief for Harvey and Irma victims.  Brylee has cousins in the Southeast.

 Elvis (Garry Meyer) will be at the Market.  Then there is Funky Junk and the Muddy River Music Festival to enjoy the rest of the day!

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates. You can register for the October Bundle Give Away at her booth also.

If you are in favor of the Star Bond project providing funds to build a canopy over the Market area, let us know or contact the City Commissioners. This is a project that would not cost the City, but would use a portion of sales tax generated from that area. And .  . . it would not only benefit the Market, but whatever other community organization that would like to use that area.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Go “like” The Atchison Farmer’s Market Facebook and follow us on atchisonfarmers.market

 Vendor Produce (Saturday, September 16):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, cherry tomatoes, garlic, new potatoes, onions and herb plants.  Naturally grown produce.

Cold Springs Acres (Wayne and Marla Olson)  A variety of vegetables.

Crunchy Granola (Jessica Gigstad)  Homemade granola.

DT Farms (Dan and Trina Earl)  Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.

Elias Honey (Chuck Elias)  Elias Apiary Going Out of Business Sale

Due to injuries suffered in a vehicle accident last winter, I’m no longer able to physically operate my beekeeping operation on a scale large enough to continue selling at the Atchison Farmers’ Market. I will continue to sell honey from my farm located just south of Atchison at 18512 272 Road. Phone numbers 426-0143 and 367-0375. All honey sold at the Farmers’ Market during September and October will be offered at discounted prices. I’ll certainly miss interacting with the customers I’ve met at the Market.

      Old Prices                    Closeout Prices

Sticks                $.25                $.20

2 oz. bear        1.50                 1.00

8 oz. bear         4.00                3.00

12 oz. bear      5.00                4.00

16 oz. jar         6.00                 5.00

24 oz. bear      9.00                 8.00

32 oz. jar         11.00              10.00

80 oz. jug        22.00              20.00

Genova Farm (Debbie and Mark Genova and girls)   Sweet Corn, Green Beans, Baby Kale, Sweet Candy onions, Beets, Okra, New Potatoes, Cut Flowers, cucumbers, bell peppers, banana peppers.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.

Independence Creek Farm (Paul Steinbach and Family)  Tomatoes, okra, green beans, apricot preserves, tomato preserves, jalapeno jelly, fresh basil and oregano, and possibly some purple hull peas.  Will be at the market if no gymnastic meet in Kansas City.

Interbrook Ridge Farm (Juan Jorge)  In honor of Mexico’s independence day, Sept. 16, Interbrook Ridge Farm will offer the following:  Baked Corn Chips, Basil, potted, Cilantro, fresh cut, Don Chele’s Arbol pepper hot sauce, FIGS, Garlic, organic softneck, Habanero peppers, Jalapeno peppers, Poblano peppers, Serrano peppers, Tomato – Rutgers and Amana Orange, Traditional flour tortillas, Fresh cut flower bouquets, and Zasta (zuchinni noodles).  ¡VIVA MÉXICO!

J&K Pollock Ranch (Jonathan Pollock)  Lamb is available again.  Pork shoulder roast and steaks.   Beef cuts available are: hamburger, rib steaks, minute steaks, chuck roasts, round steaks, brisket, tenderloin, short ribs, liver, soup bones, stew meat, and neck bones.  Pork chops, bacon, fresh side (like bacon, but not cured), ham steak, ham hock, ground pork, breakfast sausage.  Rye and wheat flour.  All raised on our ranch near Powhattan, Kansas.

Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon, cantaloupe, green beans, squash, tomatoes, sweet corn, cucumbers, and red and green bell peppers.

L&R Farms (Monie Frakes) Locally grown apples, delicata squash, cantaloupe, kohlrabi, okra, tomatoes, grape tomatoes, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, Brussel sprouts, kale, sweet potatoes, fresh herbs, sweet banana peppers, Yummy snack peppers, and carrots.  Call ahead (816-390-7453) to reserve canning tomatoes, pickling cucumbers, beets, green beans, and hot or sweet banana peppers in ½ bushel lots.

Long View Farm (Gunther and Betty Fischer) Chestnuts, English walnuts, hazelnuts, green onions, baby bok choi, radishes (a variety), arugula, Swiss chard, leeks, okra, tomatoes, Asian yard long red and green “noodle” beans, green beans, Dutch and French shallots, peppers (hot and sweet), onions (Yellow cippolini and super sweet), salad zucchini, squash (butternut, spaghetti, and sweet dumpling), herbs (parsley, oregano, basil, bay leaves, chives, and sage), brown eggs, French bread made with organic flour, jams and jellies (5 fruit, apricot (a variety) blueberry, apple butter), potted plants, and fresh cut flowers.  Naturally grown produce.

Lynn’s Tasty Treats  (Lynn Hoffman) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits.

The Pie Lady (Emilie Koehn) Gone to visit granddaughter this weekend.

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

Trog’s Apples (Steven and Linda Trog)  Yellow Delicious, McIntosh and Arkansas black.

Other vendors may be present.

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Autumn is Coming!

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, September 13, 2017

2:30 – 5:30 p.m.

With autumn beginning only a week and a half from now, we are already enjoying cool nights and warm days.  Our vendors are continuing to harvest bushels of vegetables and fruits.  Come to the Market this Wednesday (2:30 – 5:30 p.m.) to buy locally grown produce.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates. You can register for the October Bundle Give Away at her booth also.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Go “like” The Atchison Farmer’s Market Facebook and follow us on atchisonfarmers.market

Vendor Produce (Wednesday, September 13):

Genova Farm (Debbie and Mark Genova and girls)   Sweet Corn, Green Beans, Baby Kale, Sweet Candy onions, Beets, Okra, New Potatoes, Cut Flowers, cucumbers, bell peppers, banana peppers.

Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon, cantaloupe, green beans, squash, tomatoes, sweet corn, and cucumbers.

L&R Farms (Monie Frakes) Delicata squash, Mini pumpkins and decorative gourds, cantaloupe, kohlrabi, okra, sweet corn, tomatoes, grape tomatoes, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, cabbage, Brussel sprouts, kale, sweet potatoes, fresh herbs, sweet banana peppers, Yummy snack peppers, and carrots.  Call ahead (816-390-7453) to reserve canning tomatoes, pickling cucumbers, beets, green beans, and hot or sweet banana peppers in ½ bushel lots.

Lynn’s Tasty Treats  (Lynn Hoffman) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits.

Other vendors may be present.

 

 

 

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It’s Time to “Start Your (Zucchini) Engines”

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 9, 2017

8 a.m. – noon

Did you know the Farmers’ Market will be open through the last Saturday of October?  Come to the Market this Saturday morning (8 a.m. to noon) to choose from a large variety of late summer and early fall vegetables and fruits.  Also, honey, baked goods, and jams and jellies,

Starting at 9 a.m. racers can choose their zucchini and the Boy Scout “pit crew” help them prepare their (zucchini) racers for the Zucchini 500 at 11 a.m.!  All materials will be provided by the Market.  If you didn’t meet the Wednesday sign up time, see Susan Turnbull or Janean Bowen to register.  Prizes for winners in each category!

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates. You can register for the October Bundle Give Away at her booth also.

If you are in favor of the Star Bond project providing funds to build a canopy over the Market area, let us know or contact the City Commissioners. This is a project that would not cost the City, but would use a portion of sales tax generated from the designated Star Bond area. And .  . . a covering would not only benefit the Market, but whatever other community organization that would like to use that area.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Go “like” The Atchison Farmer’s Market Facebook and follow us on atchisonfarmers.market

Vendor Produce (Saturday, September 9):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, cherry tomatoes, garlic, new potatoes, onions and herb plants.  Naturally grown produce.

Cold Springs Acres (Wayne and Marla Olson)  A variety of vegetables.

Crunchy Granola (Jessica Gigstad)  Homemade granola.

DT Farms (Dan and Trina Earl)  Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.

Elias Honey (Chuck Elias)  Elias Apiary Going Out of Business Sale

Due to injuries suffered in a vehicle accident last winter, I’m no longer able to physically operate my beekeeping operation on a scale large enough to continue selling at the Atchison Farmers’ Market. I will continue to sell honey from my farm located just south of Atchison at 18512 272 Road. Phone numbers 426-0143 and 367-0375. All honey sold at the Farmers’ Market during September and October will be offered at discounted prices. I’ll certainly miss interacting with the customers I’ve met at the Market.

      Old Prices                    Closeout Prices

Sticks                $.25                $.20

2 oz. bear        1.50                 1.00

8 oz. bear         4.00                3.00

12 oz. bear      5.00                4.00

16 oz. jar         6.00                 5.00

24 oz. bear      9.00                 8.00

32 oz. jar         11.00              10.00

80 oz. jug        22.00              20.00

Genova Farm (Debbie and Mark Genova and girls)   Sweet Corn, Green Beans, Baby Kale, Sweet Candy onions, Beets, Okra, New Potatoes, Cut Flowers, cucumbers, bell peppers, banana peppers.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Gone this week.

Independence Creek Farm (Paul Steinbach and Family)  Tomatoes, okra, green beans, apricot preserves, tomato preserves, jalapeno jelly, fresh basil and oregano, and possibly some purple hull peas

Interbrook Ridge Farm (Juan Jorge)  Baked corn chips, traditional flour tortillas, baby broccoli, cilantro (fresh cut), potatoes (Kennebec), fresh cut flower bouquets, garlic (organic softneck),  habanero, poblano, jalapeno and serrano peppers, tomatoes (Rutgers and Amana Orange).  Basil, potted. Zasta (zucchini noodles) Fresh cut flowers bouquets.  Pop and water for hydration purposes.

Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon, cantaloupe, green beans, squash, tomatoes, sweet corn, and cucumbers.

L&R Farms (Monie Frakes) Delicata squash, cantaloupe, kohlrabi, okra, sweet corn, tomatoes, grape tomatoes, local Missouri peaches, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, cabbage, Brussel sprouts, kale, sweet potatoes, fresh herbs, sweet banana peppers, Yummy snack peppers, and carrots.  Call ahead (816-390-7453) to reserve canning tomatoes, pickling cucumbers, beets, green beans, and hot or sweet banana peppers in ½ bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, Swiss chard, leeks, okra, tomatoes, Asian yard long red and green “noodle” beans, green beans, Dutch and French shallots, peppers (hot and sweet), onions (Yellow cippolini and super sweet), salad zucchini, squash (butternut, spaghetti, sweet dumpling and kabocha), herbs (parsley, oregano, basil, bay leaves, chives, garlic chives), brown eggs, French bread made with organic flour, jams and jellies, potted Jade plants, and fresh cut flowers.  Naturally grown produce.

Lynn’s Tasty Treats  (Lynn Hoffman) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits.

The Pie Lady (Emilie Koehn) Pies, breads, and sweet rolls.

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

Trog’s Apples (Steven and Linda Trog)  Red and yellow delicious apples.

Other vendors may be present.

Recipe with ingredients from our Market

It’s the time of the year for one of the best “farmers’ market produce” (it has a bit of everything) recipes:

Ratatouille

Ingredients

  • 1 onion, sliced thin
  • 2 garlic cloves, minced
  • 5 tablespoons olive oil
  • a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
  • 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
  • 1 red bell pepper, chopped
  • 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
  • 1/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • 1/8 teaspoon ground coriander
  • 1/4 teaspoon fennel seeds
  • 3/4 teaspoon salt
  • 1/2 cup shredded fresh basil leaves

Preparation

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

 

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