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: https://www.surveymonkey.com  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 http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

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

Ingredients:
‣ 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
    OR
  • 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)

Directions:
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.
  • SALTY PUMPKIN FRIES
    ‣ 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.
  • SWEET PUMPKIN FRIES
    ‣ Place your cut pumpkin into a mixing
    bowl.
    ‣ Add maple syrup and toss by hand until your pumpkin is well coated.
  • SPICY PUMPKIN FRIES

‣ 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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Last Wednesday and Saturday at the Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, October 26, 2016

2:30 to 5:30 p.m.

This Wednesday from 2:30 to 5:30 pm(and Saturday from 8:00 am to noon) will be the last market days for the 2016 season for the Atchison Farmers’ Market. We appreciate your support throughout the spring, summer, and autumn growing seasons.

Now is the time to visit the market to purchase not only produce needs for this week, but to think about produce that will keep for several weeks and/or months in your pantry or basement. So many items are good for long term storage: squash, spaghetti squash, pumpkin for eating, onions, potatoes, sweet potatoes, jams, jellies, coffees, honey – just to name a few. Vendors would be happy to help you if you have questions about proper storage.

We hope to see you this Wednesday afternoon and Saturdaymorning. 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:  https://www.surveymonkey.com/r/ZY8JJN2  

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 final week for those with Kansas Senior Farmers Market Nutrition Program holders to use the coupons.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, October 26):

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 coffee available, including cold Sumatran coffee.

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, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, &  Zucchini.

Lynn Hoffman (Market Manager)  Baked good by Lynn and Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

Other vendors may be present.

 

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The Place to be this Saturday – Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 22, 2016

The place to be this Saturday morning is at the Atchison Farmers’ Market!

1)  We will have the last sighting of “Elvis” Garry Meyer for the 2016 season.

2)  Grimm’s Garden Nursery will be at the market for a one time appearance with trees, mums, shrubs, perennials.

 

3)  Both local meat vendors will be at the Market this Saturday:  J&K Pollock Ranch with beef and pork; and Bluff Valley Natural Meats with natural lamb and chicken.

And of course, our other farmer/vendors will be there with fall vegetables, fruit, honey, coffee, baked goods, jams, jellies and more.

Check out the recipe for Sweet Potato and Turnip Mash with Sage Butter at the end of this newsletter.  It is an easy dish using great autumn vegetables from the Market.  (And, don’t tell the kids, but it is healthy, too.)

You can swipe your credit, debit or SNAP (double-up) cards at the Market Manager’s stand. Those of you with Kansas Senior Farmers Market Nutrition Program coupons, they can be used until the end of the month. Think about buying some Atchison Farmers’ Market gift cards for your employees, friends or relatives as stocking stuffers. Next week will be our last Wednesday and Saturday market days for the 2016 season.  See you Wednesday, October 26 and Saturday, October 29 also!

Note:  If you receive this newsletter, you will also be receiving an emailed survey asking for your input to improve the market.  We would really appreciate you answering this very short survey.  We want to make the market better each year!

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 22):

New Vendor (One time a month) Bluff Valley Natural Meats (Ken and Mary Grace Thiltges)   Natural lamb and chicken.

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

New Vendor (Chris Willis) May be at the market.

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.  Beef, pork, eggs and bread.  If you want special cuts of meat or larger quantities, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Check out their Pumpkin Patch on Sunday.

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, Lettuce Blend, Kale, Brussels Sprouts, Cucumbers, Candy Onions, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, and Zucchini.

Long View Farm (Gunther and Betty Fischer) New crop chestnuts, garlic, garlic seed cloves (to plant your own), broccoli, turnips, zucchini, sweet peppers, fresh sage, and spaghetti squash, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams and cut flowers.

Lynn Hoffman (Market Manager) Pies by Pauline and pepperoni, apple, and sausage rolls, jam, 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

Sweet Potato and Turnip Mash with Sage Butter

Servings: 6, Active time: 20 minutes, Total time: 40 minutes

1 pound sweet potatoes, peeled and diced

8 ounces turnips (about 2 medium), peeled and diced

3 large cloves garlic

30 fresh sage leaves, divided (12 left whole, the rest cut into strips)

2 Tb butter

1 tsp kosher or sea salt

1/2 tsp coarsely ground pepper

  1. Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
  2. Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
  3. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

 

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Great Mid-October Day at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, October 19, 2016

2:30 to 5:30 p.m.

Two more weeks of the 2016 Farmers Market season (October 19, 22, 26, and our last day October 29).  But still a great amount of vegetables and fall fruit, plus quick breads and jams and jellies. Get your mid-week grocery produce needs at the Market between 2:30 and 5:30 pm today.

Remember you can use your credit, debit or SNAP (double-up) cards at the Market. There are still a couple of weeks for those with Kansas Senior Farmers Market Nutrition Program holders to use the coupons. The Market will be open through the last Saturday of October, 10/29.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, October 19):

New Vendor (Chris Willis)  May be present.

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 coffee available, including cold Sumatran coffee.

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, Lettuce Blend, Kale, Brussels Sprouts, Cucumbers, Candy Onions, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, &  Zucchini.

Lynn Hoffman (Market Manager) Pies by Pauline and pepperoni, apple, and sausage rolls, jam, fruit breads, salsa, relish, and dog biscuits.

New Vendor Zoe Miner.  Gone for the season.

Other vendors may be present.

 

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