More Asparagus at the Farmers’ Market this Saturday

Fresh, Friendly, Local


Were you able to buy our fresh, locally grown asparagus last Saturday?

If you were not, Janean Bowen, Treasurer for the Atchison Farmers’ Market, will be at the Market again this Saturday, April 22, from 8 a.m. until sold out.  Come early to get your Springtime treat!

Note:  Cash only sales until official market opening day on May 20.  No credit, debit, or SNAP sales until then as the card reader will not be available until then.

Oven Roasted Asparagus


½ lb. asparagus, trimmed of woody bottom

3 Tb olive oil

1 ½ Tb grated Parmesan cheese (optional)

1 clove garlic, minced (optional)

1 teasp. sea salt

½ teasp. ground black pepper

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

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Asparagus – Just in Time for Your Easter Dinner

McLenon Farm will be selling asparagus at the Overland Park Farmers’ Market this year, BUT they didn’t want to abandon all their Atchison customers.

Janean Bowen, Treasurer for the Atchison Farmers’ Market, will sell asparagus for them.  She will be at our market location this Saturday, May 15, beginning at 8 a.m. until sold out.  Come early to get your Springtime treat!

Note:  Cash only sales until official market opening day on May 20.  No credit, debit, or SNAP sales until then as the card reader will not be available until then.

Recipes shared from our customers:

“My aunt used to bake it.  She would layer asparagus in baking dish top with bacon and bake it at 350 for about 20-30 min depends on the amount of asparagus.”   From Carol G.

“I love to melt 1-2 tablespoons of butter add 1 T  balsamic vinegar and pour over cooked asparagus.”  From: Linda C.



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Countdown to Asparagus (Pre-Market) Season

Does Asparagus mean Springtime to you?  We have heard from our asparagus vendor that the crop should be starting soon.  We will keep you posted on when it will be at the Atchison Farmers’ Market.

We will send you some new ways to fix asparagus when we send the date.  Let us know if you have some inventive uses.  We love to share.


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We’re Getting Ready for the 2017 Market

Is it winter or spring?  Although we’ve not had very much of a winter, it is time for the Atchison Farmers’ Market to get ready for its 19th Season!  The Board will be meeting soon and then we will have a Vendor Sign-Up meeting on Saturday, March 18 (time and place to come soon).

We are hoping for rain and good weather to get our crops in the ground and ready for you on opening day, Saturday, May 20.  We have a lot of special events planned and look forward to seeing all of our regular customers and, we hope, a lot of new people this season.

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Tired of Gray Skies, Think about the Summer Market

A belated Happy New Year!

Do you know of anyone who would like to play (and have a tip jar) at the Market?  We need to find musicians.  Music makes the Market so much fun!
The Atchison Farmers’ Market has been making plans for the season, not only for Market days, but with community events.  Here is what we have so far:
Saturday, April 29, AFM organization presence at Open Air Art Fair
Saturday, May 20, Opening Day of our 18th Season  (Sometimes vendors may come before opening day, if their crops begin early.)
Saturday, June 3, Juneteenth Committee and “Versatiles” jazz band at the Market
Saturday, June 10, “Rise and Shine with Eggs Festival” and recipe contest
Saturday, July 8, “Tortilla Grande Festival”  featuring Gilbert Gasper, the “Tortilla Man”, recipes available
Saturday, August 12, “Tooty Fruity Pancake Festival” with favorite fruit topping contest
Saturday, September 9, “The Zucchini 500 Race” and recipe contest  (Kids will be able to buy wheels and design their own zucchini racer and enter it in a race)
Final market day – Saturday, October 28th
We are tentatively planning a pre-Thanksgiving indoor one-day market.  We’ll keep you posted on how plans progress.

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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:  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 and

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

‣ 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
  • 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)

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.
    ‣ 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.
    ‣ Place your cut pumpkin into a mixing
    ‣ Add maple syrup and toss by hand until your pumpkin is well coated.

‣ 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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