Apricots, Peaches and Japanese Eggplant at Wednesday Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, June 28, 2017

2:30 – 5:30 p.m.

Wednesday will be the last market in June and your last chance to register for the July 1 Bundle Give Away. Did you know that you could win a bundle of goodies? On the first Saturday of the month, each vendor contributes one item – bread, tortillas, vegetables, etc. – to the Bundle Give Away – usually a $50 to $75 value. Register at the Market Manager’s table.

New items this week: locally grown, fresh apricots, peaches and Japanese eggplant and so much more at the June 28th market. Come see us for your mid-week produce!

The Vegetable Petting Zoo will also be back!

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 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.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, June 28):

Cold Springs Acres (Wayne and Marla Olson)  Locally grown apricots, and beets and turnips.

Genova Farm (Debbie and Mark Genova and girls) Green beans, sugar snap peas, kale, candy onions, squash, potatoes, carrots, and beets.

J & J’s Eggs (Jaemon & Jeven Smith)  Eggs

L&R Farms (Monie Frakes) Peaches, Japanese eggplant, yellow squash, tomatoes, grape tomatoes, cauliflower, broccoli, new potatoes, cabbage, English cucumbers, beets, green onions, daikon radishes, baby kale, collards, Swiss chard, kohlrabi, sweet potatoes. Taking orders for canning beets and canning tomatoes sold by 1/2 bushel lots; call 816-390-7453 on Mondays or Thursdays for delivery to market.

Long View Farm (Gunther and Betty Fischer) Dutch and French shallots, potatoes (Purple Majesty, Yukon Gold, Mountain Rose), beets (Detroit red, chioggia), carrots, fresh garlic and Elephant garlic, green beans, Texas Sweet onions, bok choi, English shelling peas, arugula, red and green cabbage, zucchini,  brown eggs, jams and jellies, English lavender wands, fresh cut herbs (dill weed, mint, sage and parsley), and fresh cut prairie flowers

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

St. Andre Orchard (John Rziha and Family)  Peaches, locally grown.

Other vendors may be present.

 

Leave a comment

Filed under Farmers Market, Atchison, Kansas

Special Newsletter – We need your comments

Special Newsletter

Atchison  Farmers’ Market

Fresh, Friendly, Local

                                     

We need your help as a Farmers’ Market customer!  Please respond by Thursday, June 29, or email me directly (longviewfarm3@gmail.com).

Farmers’ Market board members just met with Trey Cocking, Atchison City Manager, and Clinton McNemee, Deputy Public Works Director.  The City is applying for a STAR BOND, one project of which would enable the City to build a permanent covering for the Farmers’ Market area.  This would allow farmer/vendors and you, our customers, to be out of the hot sun and rain.  It could also be used for other community events – art shows, car shows, flea markets, and much more.

Mr. Cocking needs information to present to the Department of Commerce.  Would you help us by providing the following:

  • What is your zip code? __________

 

  • How often do you come to the market? Wednesdays ______  Saturdays _______

 

  • Any other comments related to the Farmers’ Market.

 

The Atchison Farmers’ Market is always trying to improve our service to the community and provide a connection between our farm and city families.  We appreciate your assistance.

1 Comment

Filed under Farmers Market, Atchison, Kansas

Tastes of Summer at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, June 24, 2017

8 a.m. – noon

 

With the first day of summer this week, our vendor/farmers are bringing more produce to market. Spring vegetables are mostly gone (but may come again as a fall garden grows in September and October. But, we have the wonderful tastes of summer: fresh peaches, tomatoes, zucchini, green beans and new potatoes. Plus you can get fresh tortillas, breads, jams, jellies and coffees at the market. For nourishment of the soul, there are also beautiful flowers to buy!

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 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.  buying a “Carrot” for your yard ($2) or an “I Love My Farmers’ Market” bumper sticker ($1). Money goes to support the efforts of the market.

Follow us on atchisonfarmers.market and the Atchison Farmer’s Market Facebook.

Vendor Produce (Saturday, June 24):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, garlic scapes, new potatoes, eggs, herb plants.

Cold Springs Acres (Wayne and Marla Olson)  Raspberries, turnips beets, onions.

DT Farms (Dan and Trina Earl)  Broccoli, lettuce, cabbage, zucchini, beets, potatoes

Elias Honey (Chuck Elias)  Local honey and honey sticks

Debbie Dooley  Goat milk soap and lotion, homemade angel food cake, homemade pasta, homemade pound cake, sugar free cookies, and eggs

Genova Farm (Debbie and Mark Genova and girls) Sugar snap peas green beans, red and green Candy onions, new potatoes, squash, carrots, cucumbers, beets and cut flowers.

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) Cilantro, baked corn chips, traditional flour tortillas, gourmet chocolate chip cookies, and fresh cut flower bouquets.

L&R Farms (Monie Frakes) Peaches, tomatoes, grape tomatoes, cauliflower, broccoli, sugar snap peas, new potatoes, cabbage, English cucumbers, beets, green onions, daikon radishes, baby kale, collards, Swiss chard, kohlrabi, sweet potatoes. Taking orders for canning beets and canning tomatoes sold by 1/2 bushel lots; call 816-390-7453 on Mondays or Thursdays for delivery to market.

Long View Farm (Gunther and Betty Fischer) Potatoes (Blue, Yukon, Norland Red, beets (Detroit red, chioggia, Italian), fresh garlic and Elephant garlic, onions, bok choi, shelling peas, daikon radishes, turnips, arugula, curly endive, scallions, Swiss chard, red and green cabbage, zucchini,  brown eggs, organic French bread, jams and jellies, English lavender wands, fresh cut herbs (dill weed, mint, sage and parsley), and fresh cut prairie flowers

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

Mallow Farm, LLC (Jim Mallow and Barbara Bramblett)  Herb plants: basil, parsley, catnip, mint, rosemary, sage, thyme, and chives.  Flower plants: Shasta daisies, painted daisies, stocks, dianthus, Mexican sunflower, lavender, lanceleaf coreopsis  For butterflies:  butterfly bush perennial shrub, tropical and perennial milkweed, And: zucchini, yellow squash, and (if Mother Nature cooperates) cherry tomatoes.

The Pie Lady  (Emilie Koehn) Pies, bread and cinnamon rolls.

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

Two Hungry Lads (Luca and Rosa Zia)  Homemade spaghetti: sun dried tomato and traditional; cheese biscuits; and ginger molasses cookies.   Cold pure cane sugar bottled root beer and creme sodas will also be available.

Other vendors may be present.

Recipe with ingredients from our Market

One of the omni-present vegetables of summer:  zucchini.  It has a mild flavor and is easy to prepare as a vegetable or, even, dessert.  If you grill, think about this recipe.

GRILLED LEMON GARLIC ZUCCHINI

YIELD: 4 SERVINGS, PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES, TOTAL TIME: 20 MINUTES

Amazingly crisp-tender zucchini grilled with a lemon butter garlic sauce – a side dish that will go well with anything!

INGREDIENTS:

  • 1/4 cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. In a small bowl, whisk together butter, garlic, Italian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
  2. Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about 2 minutes per side.
  3. Serve immediately, garnished with parsley, if desired.

 

                                               

Leave a comment

Filed under Farmers Market, Atchison, Kansas

Green Beans and New Potatoes at the Market

Green Beans & New Potatoes this Wednesdays

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, June 21, 2017

2:30 – 5:30 p.m.

The first day of summer and we have fresh green beans, and new potatoes.  You can follow that with fresh peaches for dessert.  But there is a lot more at the Wednesday market (beginning at 2:30 and ending at 5:30 p.m.).

Swipe your credit, debit or SNAP card at Debbie Genova’s, the Market Manager’s tent, (green and white striped).  We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program.  We also accept Chamber of Commerce gift certificates.  Register for the July Bundle Give Away.

Do you want to be part of the Market?  Support our Atchison Farmers’ Market by buying a “Carrot” for your yard ($2) or an “I Love My Farmers’ Market” bumper sticker ($1).  Money goes to support the efforts of the market.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, June 21):

D & D Goodies (Darla Veltrop and Debra Ferguson) Green beans, zucchini, onions, potatoes, pies, breads, cakes, cinnamon rolls, and jams and jellies.

Genova Farm (Debbie and Mark Genova and girls) Green onions, radishes, lettuce, salad mix, baby kale, and marigold plants

J & J’s Eggs (Jaemon & Jeven Smith)  Eggs

L&R Farms (Monie Frakes) Peaches, green beans, zucchini, tomatoes, grape tomatoes, cauliflower, broccoli, sugar snap peas, new potatoes, cabbage, English cucumbers, beets, turnips, green onions, daikon radishes, green leaf lettuce, baby kale, collards, Swiss chard, kohlrabi, sweet potatoes. Taking orders for canning beets and canning tomatoes sold by 1/2 bushel lots; call 816-390-7453 on Mondays or Thursdays for delivery to market.

Long View Farm (Gunther and Betty Fischer) Green beans, arugula, baby bok choi, green and red cabbage, zucchini, shelling peas, onions, Chioggia beets and Detroit red beets, turnips, brown eggs, organic bread, jams and jellies, fresh dill weed and mint, and English lavender wands

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

Two Hungry Lads (Luca and Rosa Zia)  Come and pick up some fresh spaghetti for dinner!  Offering both spinach and traditional spaghetti in half-pound increments.  Also selling our famous cheddar cheese biscuits and ginger molasses cookies.  Cold drinks will also be available.

Other vendors may be present.

 

Leave a comment

Filed under Farmers Market, Atchison, Kansas

Everything you need for Father’s Day

So much at the Market for Father’s Day

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, June 17, 2017

8 a.m. – noon

What do Dad and Grandpa want to eat to celebrate Father’s Day? The market will have meat and plenty of fresh vegetables and desserts this Saturday. Also, you can get him an Atchison Farmers’ Market gift card ($10) so he can use it at our market!

Jessica Juczek, an AHS junior, will play her violin/fiddle this Saturday.  She has been volunteering at the Wednesday Vegetable Petting Zoo at the Market.

Debbie Genova, the market manager, can swipe your credit, debit and SNAP (Double Up Food Bucks).  We participate in the Double Up Food Bucks program and Kansas Senior Farmers’ Market Nutrition Program.  Don’t forget to register for the July Bundle Give Away.

Do you want to be part of the Market? Support our Atchison Farmers’ Market by buying a “Carrot” for your yard ($2) or an “I Love My Farmers’ Market” bumper sticker ($1). Money goes to support the efforts of the market.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, June 17):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, garlic scapes, new potatoes, eggs, herb plants.

Cold Springs Acres (Wayne and Marla Olson)  Pie cherries, turnips, beets, potatoes, onions, broccoli, cauliflower

DT Farms (Dan and Trina Earl)  Broccoli, lettuce, cabbage, zucchini, beets, potatoes

Elias Honey (Chuck Elias)  Local honey and honey sticks

Debbie Dooley  Goat milk soap and lotion, homemade angel food cake, homemade noodles, homemade pound cake, homemade chocolate chip cookies, sugar free peanut butter cookies, sugar free applesauce cookies, and brown eggs

Genova Farm (Debbie and Mark Genova and girls) Sugar snap peas green beans, kale, salad mix, green onions, new potatoes, candy onions, squash, carrots, cucumbers.

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) Broccoli, beets, baked corn chips, traditional flour tortillas, gourmet cookie bars

J & J’s Eggs (Jaemon & Jeven Smith)  Eggs

J&K Pollock Ranch (Jonathan Pollock)  Beef and Pork: No antibiotics and no added hormones in this!  Eggs:  Non GMO, free range, Non GMO grains: wheat , Rye , Corn  all milled fresh for the best flours and corn meal, Special grill bundles   Beef Patties buy 3 pounds or more $5.20/lb  save $0.30/lb, Pork chops buy 3 pounds or more  $3.50/lb  save $0.25/lb

L&R Farms (Monie Frakes) Peaches, tomatoes, grape tomatoes, cauliflower, broccoli, sugar snap peas, new potatoes, cabbage, English cucumbers, beets, turnips, green onions, daikon radishes, green leaf lettuce, baby kale, collards, Swiss chard, kohlrabi, sweet potatoes. Taking orders for canning beets and canning tomatoes sold by 1/2 bushel lots; call 816-390-7453 on Mondays or Thursdays for delivery to market.

Long View Farm (Gunther and Betty Fischer) Beets (Detroit red, chioggia, Italian), fresh garlie and Elephant garlic, onions, bok choy, shelling peas, daikon radishes, turnips, curly endive, scallions, kale, Swiss chard, broccoli, red and green cabbage, zucchini, potatoes (Yukon and Red northern), brown eggs, French bread, jams and jellies, English lavender wands, fresh cut herbs (dill weed, mint, sage and parsley), and fresh cut prairie flowers

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

Mallow Farm, LLC (Jim Mallow and Barbara Bramblett)  Herb plants: basil, parsley, catnip, mint, rosemary, sage, thyme, and chives.  Hot and sweet pepper varieties.  Tomato plants.  Flower plants: hyacinth bean, Shasta daisies, stocks, dianthus, Mexican sunflower, lavender, lanceleaf coreopsis, and more.  For butterflies:  butterfly bush perennial shrub, tropical and perennial milkweed, And: romaine lettuce and seabor kale.

The Pie Lady  (Emilie Koehn) Pies, bread and cinnamon rolls.

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

Two Hungry Lads (Luca and Rosa Zia)  Fresh pasta: spaghetti, both spinach and traditional.  Will also be selling cheese biscuits and ginger molasses cookies

Other vendors may be present.

Recipe with ingredients from our Market

We hear a lot about how much food is tossed into the trash in the US.  Let’s try Root to Stalk – using all we can of vegetables!  You can’t usually get the whole vegetable at the super market, but you can at our Farmers’ Market.

Lemon & Butter Braised Beet Greens  (Recipe from Earthbound Farms Organic Foods) Choose leaves, 4 to 6 inches in length, for the mildest taste and most tender greens.

YIELD 4 servings greens

Directions

  1. Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
  2. Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
  3. Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
  4. Remove the cover; if there’s any excess liquid, cook until it evaporates
  5. Toss the greens with the lemon juice, salt, and pepper, and serve hot.

                                                           

Leave a comment

Filed under Farmers Market, Atchison, Kansas

Vegetable Petting Zoo and A New Vendor

“Vegetable Petting Zoo” at the Market on Wednesdays

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, June 14, 2017

2:30 – 5:30 p.m.

We will have a new vendor, J & J’s Eggs, starting this Wednesday.  Say “hi” to these young entrepreneurs.

Do you want to be part of the Market?  Support our Atchison Farmers’ Market by buying a “Carrot” for your yard ($2) or an “I Love My Farmers’ Market” bumper sticker ($1).  Money goes to support the efforts of the market.

Debbie Genova, the market manager, can swipe your credit, debit and SNAP cards.  We participate in the Double Up Food Program.  Vendors who are certified can also accept Kansas Senior Farmers Market Nutrition Program coupons.  Register for the July Bundle Give Away.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, June 14):

D & D Goodies (Darla Veltrop and Debra Ferguson) Green beans, zucchini, pies, breads, and jams and jellies.

Genova Farm (Debbie and Mark Genova and girls) Green onions, radishes, lettuce, salad mix, baby kale, and marigold plants

J & J’s Eggs (Jaemon & Jeven Smith)  Eggs

L&R Farms (Monie Frakes) Tomatoes, Grape Tomatoes, Cauliflower, Broccoli, Sugar Snap Peas, New Potatoes, Cabbage, English Cucumbers, Beets, Turnips, Green Onions, Daikon Radishes, Green Leaf Lettuce, Spinach, Baby Kale, Collards, Swiss Chard, Kohlrabi, Sweet Potatoes. Taking orders for canning beets and canning tomatoes sold by 1/2 bushel lots; call 816-390-7453 on Mondays or Thursdays for delivery to market.

Long View Farm (Gunther and Betty Fischer) Baby bok choy, cabbage, broccoli, cauliflower, zucchini, swiss chard, shelling peas, icicle radishes, daikon radishes, kale, brown eggs, jams and jellies, fresh dill weed and mint, and English lavender wands

Lynn’s Tasty Treats (Lynn Hoffman and Pauline Schuele) Salsa, jams, fruit breads and dog biscuits.  Pies, rolls, and other baked goods.

Other vendors may be present.

 

Leave a comment

Filed under Farmers Market, Atchison, Kansas

Egg Recipes from “Rise and Shine with Eggs” Festival

Egg Recipes from “Rise and Shine with Eggs”

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Sunday, June 11, 2017

Special Edition

Did you get to taste the egg dishes at yesterday’s market?  Weren’t they delicious?

But if you missed them or just want the recipes, here they are:

Khai Jiao (Thai Omelet) for 1 or 2

  • 3 eggs, beaten
  • 1 tsp lime juice, add to eggs
  • 1 tsp fish sauce, add to eggs
  • pinch of sugar, add to eggs
  • 1 tsp chopped chives or garlic chives

Pour 1 inch of neutral oil, like canola) into skillet and heat for frying.  Drizzle egg mixture and fry til bottom is set and crispy (about 3 min).  Flip omelet and continue cooking til bottom is crisp and brown, 1-2 minutes.

Drain on paper towel and enjoy alone or with rice as a meal.

Hard Boiled Eggs

  • Put eggs (all must be underwater) in sauce pan.
  • Cover with water
  • Heat on medium til full boil. Turn off heat/remove pan from heat
  • Leave in hot water 20 min (use timer)
  • Drain, add tray of ice cubes and again cover with cold water.
  • Let sit for 2 min. Do not drain ice water from pan.
  • Put lid on pan and shake 2-3 times, hard enough to crack shells
  • Peel eggs and set aside for eating or recipes.

***Keeping eggs in cold water should make peeling very easy and no green ring around yolk

Scotch Eggs

  • Preheat oven to 400 degrees
  • Take hard boiled eggs (as many as you need), and cut in half
  • Thinly wrap the egg half in your favorite ground sausage
  • Place each egg/sausage bit on a cookie sheet or in muffin pan
  • Bake 20-25 min to cook sausage. Drain and enjoy as breakfast, lunch, or dinner

Can also coat sausage wrapped egg in beaten egg then roll in bread crumbs and bake till sausage is done (can also be fried).

Bacon, Egg & Cheese Monkey Bread

Prep time: 15 mins, Cook time: 30 mins, Total time: 45 mins, Serves 6

Ingredients

  • *Ingredients listed are for a 6 cup bundt pan. If you are using a 12 cup pan, double the ingredients.
  • 1 (16 oz.) can refrigerated biscuits
  • 4 Tbsp. salted butter, melted
  • 6 large eggs, scrambled
  • ½ pound  bacon, cooked and crumbled
  • 1 c. shredded cheddar cheese
  • 2 Tbsp. fresh chives
  • For sauce:
  • ¼ c. lowfat mayo
  • ¼ c. sour cream
  • 1 tsp. lemon juice
  • ½ tsp. dijon mustard

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook bacon and eggs; set aside.
  3. Remove biscuits from package and cut into sixths.
  4. Place biscuit pieces in a gallon size ziplock bag and toss with 4 Tbsp. melted butter.
  5. Add scrambled eggs, bacon, shredded cheese, and fresh chives to the bag and shake to distribute.
  6. Pour mixture into a greased 6 cup bundt pan.
  7. Bake at 350 degrees for 30 minutes.
  8. While bread is baking, combine sauce ingredients in a small saucepan and heat, stirring, over medium heat until smooth.
  9. Cool in pan 5-10 minutes, then use a knife or spatula to loosen edges.
  10. Invert bread onto a plate and drizzle with sauce before serving.

Recipe by Lemon Tree Dwelling

                                                           

Leave a comment

Filed under Farmers Market, Atchison, Kansas