Farmers’ Market Gift Certificates for Christmas Giving

Perfect Gift for Locavore/Foodies  Buy your Atchison Farmers’ Market $10 gift certificates for your family, friends, and yourself.  They are in the amount of $10 and never expire!  Members of the Atchison Farmers’ Market board will be at Gateway to Kansas on Thursday, December 10, from 5 to 8 p.m.  Come by!  We’d love to help you get your Christmas list finished and start thinking about the good things you will find at the Market next season.

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The Final Market Day of the 2015 Season

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, October 31, 2015, 8a.m. – Noon

Our Final Market Day for the 2015 Season

Come to the Market this last day of the 2015 season – our 17th season.  There are lots of vegetables, fruit, coffee, jams and jellies and, this Saturday, fresh apple pies.

All the AFM farmer/vendors want to thank you, our customers, for a wonderful season.  You have been great!  We appreciate your visits to our market and your support of our efforts to show you what is available during the spring, summer, and fall season here in the area.  We like to hear your suggestions and comments for the Market.  We hope you have enjoyed your experience each week — the entertainment, demonstrations, the monthly “bundle give away”, and atmosphere.

We also want to thank all those who entertained at our Market:  Lois Reid and Jim Dixon, Gary “Elvis” Meyer, the Atchison Jazz Express, the Versatiles, Stephanie Glenn, the Atchison Art Association, Juneteenth organizers, Trina Earl and her baby animal petting zoo, Rachel Lanter and her vegetable petting zoo.  Also the many charitable groups who came to the Market to raise funds and to make us aware of their projects.  A special thanks to Susan Turnbull for all the help she gave planning the special events we had on the first Saturday of each month.  (Do you want a “Man v. Grill” event again next summer?) Also, a shout out to Taylor Hays who puts our information in the Chamber Chatter and to Angie Parker who makes it available to visitors.  You all made the Market great fun and the “place to meet your neighbors”.

Lynn Hoffman will be able to assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase $10 Atchison Farmers’ Market gift certificates to give as gifts to your family and friends. They make great Christmas gifts – so that the receiver can anticipate Spring!

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Note: SNAP users: Please come to Lynn’s booth to answer a short survey about your experience at the Market using “Market Match.”

If you know of any musicians, or groups (i.e. 4-H, Girl Scouts, Boy Scouts, or fundraisers for charity) who might like to come to our market in 2016, have them call Betty Fischer at 913 709 5050 (longviewfarm3@gmail.com) .

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

Brown Betty (Tiffany Boaldin) May be at the market with baked goods and more.

Cedar Lane Farm (Carrie Kesse and Kirk Russell) Sweet potatoes, garlic, eggplant, sweet and hot peppers, cherry tomatoes, radishes, arugula, farm fresh eggs from organic and grass fed hens, and potted herb plants – all grown chemical free.

Elias Honey – Chuck Elias   2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws

Genova Farms Produce (Debbie and Mark Genova and children) Green beans, okra, pears, bell peppers, jalapenos, kale, tomatoes, carrots, and lettuce

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe
Decaf coffee. Coffee beans and ground coffee. Sumatran coffee from Indonesia. Light roast Guatemalan, Medium roast Ethiopian, and Dark roast Rwandan. Iced coffee will be available as well as samples of some coffee. We can grind beans for you at the market so your coffee will be fresh.

L & R Farms (Monie Frakes) Apples, kohlrabi, cantaloupe, tomatoes, grape tomatoes, canning tomatoes by pre-order, sweet potatoes, radishes, beets, bell peppers, banana peppers, jalapeno peppers, yummy snack peppers, ghost peppers, eggplant, cucumbers (regular, burpless, pickling), squash (zucchini, yellow, delicata, acorn, butternut, spaghetti), pumpkins, gourds, turnips & Indian corn.

Long View Farm (Gunther and Betty Fischer) See you next May. Thank you for coming to the Market!

Lynn Hoffman (Market Manager) Fresh apple pies, apple butter, peach butter, and pumpkin butter. Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits.

The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.

Other vendors may also be present.

Recipe

One last wonderful taste of summer: Okra. Here is a traditional Southern recipe.

Fried Okra Recipe
1 lb. fresh okra
2 cups buttermilk
1 cup self-rising cornmeal
1 cup self-rising flour
1 tsp. salt
1/4 tsp. ground red pepper
Vegetable oil
1/4 cup bacon drippings

  1. Cut off and discard tip and stem ends from okra; cut okra into 1⁄2-inch-thick slices. Stir into buttermilk; cover and chill 45 minutes.
  1. Combine cornmeal and next 3 ingredients in a bowl. Remove okra from buttermilk with a slotted spoon, and discard buttermilk. Dredge okra, in batches, in the cornmeal mixture.
  1. Pour oil to a depth of 2 inches into a dutch oven or cast-iron skillet; add bacon drippings, and heat to 375°. Fry okra, in batches, 4 minutes or until golden; drain on paper towels.

 

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Last Wednesday Market of the Season

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, October 28, 2015

2:30 to 5:30 p.m.

This is our last Wednesday market of the 2015 season! Still lots of late summer and autumn produce available. Come to get your middle of the week fresh produce and then come again on Saturday – the final market of the season – to get more.

Lynn Hoffman, our market manager, can assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase $10 Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Note: SNAP card users – please see Lynn Hoffman to complete a survey about your experience using Market Match (2x value per swipe). If you have used your card on this program this summer it is really important that you answer the anonymous survey. Thanks.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This Wednesday’s vendors:

Genova Farms Produce (Debbie and Mark Genova and children) Green beans, okra, kale, tomatoes, bell peppers, jalapeno peppers, carrots, lettuce and pears.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Decaf coffee. Coffee beans and ground coffee. Sumatran coffee from Indonesia. Light roast Guatemalan, Medium roast Ethiopian, and Dark roast Rwandan. Iced coffee will be available as well as samples of some coffee. We can grind beans for you at the market so your coffee will be fresh.

L & R Farms (Monie Frakes) Apples, kohlrabi, cantaloupe, tomatoes, grape tomatoes, canning tomatoes by pre-order, sweet potatoes, radishes, beets, bell peppers, banana peppers, jalapeno peppers, yummy snack peppers, ghost peppers, eggplant, cucumbers (regular, burpless, pickling), squash (zucchini, yellow, delicata, acorn, butternut, spaghetti), pumpkins, gourds, turnips & Indian corn.

Long View Farm (Gunther and Betty Fischer) All Blue potatoes, pie/soup pumpkins, green beans, hot and sweet peppers, including sweet red pimento peppers, cherry tomatoes, brown eggs from pastured hens, French and whole wheat breads using organic flour, jams and jellies (new: aronia berry), fresh cut flowers, and ornamental gourds – all grown chemical free.

Lynn Hoffman (Market Manager) New fruit butters: apple, peach, and pumpkin, salsas, relishes, jams, jellies, fruit breads and dog biscuits.

Other vendors may also be present.

 

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Our Market in the Sunshine of October

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, October 24, 2015, 8a.m. – Noon

Market Continues Wednesdays and Saturdays through October 31st

On October 10th of 1842 Nathaniel Hawthorne wrote, “…I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all the daylight hours in the open air.”

Our vendor/farmers are relishing every beautiful day of this autumn as we work outside – planting garlic and shallots, flowering bulbs. We are inventorying our leftover seeds, evaluating what was “good” seed and plants and what customers seemed to enjoy. Seed catalogs will be coming soon for us to look at and dream about our next season as we keep warm during the winter months of silence in our gardens.

We would love to hear what produce you really liked (or you didn’t!) and if there are other vegetables or produce you would like to see at the market. Or events, or recipes, or demonstrations . . . Do you have suggestions for entertainers next year?

Our thanks go to Trina Earl who came last week with an entire “zoo” of small animals for us to enjoy. She is so generous and knowledgeable!

Lynn Hoffman will be able to assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase $10 Atchison Farmers’ Market gift certificates to give as gifts to your family and friends. They make great Christmas gifts – so that the receiver can anticipate Spring!

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Note: SNAP users: Please come to Lynn’s booth to answer a short survey about your experience at the Market using “Market Match.”

If you know of any musicians, or groups (i.e. 4-H, Girl Scouts, Boy Scouts, or fundraisers for charity) who might like to come to our market, have them call Betty Fischer at 913 709 5050 (longviewfarm3@gmail.com) . We still have one opening on Saturday, October 31.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

Brown Betty (Tiffany Boaldin) May be at the market with baked goods and more.

Cedar Lane Farm (Carrie Kesse and Kirk Russell) Sweet potatoes, garlic, eggplant, sweet and hot peppers, cherry tomatoes, radishes, arugula, farm fresh eggs from organic and grass fed hens, and potted herb plants – all grown chemical free.

Elias Honey – Chuck Elias   Back next Saturday.

Genova Farms Produce (Debbie and Mark Genova and children) Green beans, okra, pears, bell peppers, jalapenos, kale, tomatoes, carrots, and lettuce.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Decaf coffee. Note: We will be gone October 24, but back the following week. If you need coffee while they are gone, you can get it at Gateway to Kansas.

L & R Farms (Monie Frakes) Apples, kohlrabi, cantaloupe, tomatoes, grape tomatoes, canning tomatoes by pre-order, sweet potatoes, radishes, beets, bell peppers, banana peppers, jalapeno peppers, yummy snack peppers, ghost peppers, eggplant, cucumbers (regular, burpless, pickling), squash (zucchini, yellow, delicata, acorn, butternut, spaghetti), pumpkins, gourds, turnips & Indian corn.

Long View Farm (Gunther and Betty Fischer) All Blue potatoes, pie/soup pumpkins, hot and sweet peppers, including sweet red pimento peppers, cherry tomatoes, Swiss chard, brown eggs from pastured hens, French and whole wheat breads using organic flour, jams and jellies (new: aronia berry), fresh cut flowers, and ornamental gourds – all grown chemical free.

Lynn Hoffman (Market Manager) New: Apple butter, peach butter, and pumpkin butter. Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits.

Traveling Tigers – Finished for the season. Thank you for coming to our booth!

The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.

Other vendors may also be present.

Recipe

Sweet peppers are one of the jewels of late summer and autumn.

Following is a simple recipe using sweet peppers is from September 1999 Gourmet.

The key to this recipe is cooking the bell peppers until they’re meltingly tender, at least 15 minutes.

Serves 4 as a main course Active Time 35 min Total Time 45 min

Ingredients

    • 4 large garlic cloves, minced
    • 1/4 cup extra-virgin olive oil
    • 6 large red and yellow bell peppers (3 pounds), cut into 2-inch-long julienne
    • 1/2 cup dry white wine
    • 1 pound penne

Preparation

    1. Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.
    2. While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.

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Another Beautiful Day at the Market

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, October 21, 2015

2:30 to 5:30 p.m.

Have you visited with the farmer/vendors about what produce you like and what you might like to see at the Market? There is still time. The Market will be open this Wednesday and Saturday as well as next Wednesday. Our last “official” day will be Saturday, October 31st.

Lynn Hoffman, our market manager, can assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase $10 Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Note: SNAP card users – please see Lynn Hoffman to complete a survey about your experience using Market Match (2x value per swipe). If you have used your card on this program this summer it is really important that you answer the anonymous survey. Thanks.

If you know of any musicians, or groups (i.e. 4-H, Girl Scouts, Boy Scouts, or fundraisers for charity) who might like to come to our market, have them call Betty Fischer at 913 709 5050 (longviewfarm3@gmail.com) to arrange a date. We still have October 31 open for entertainment.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This Wednesday’s vendors:

Genova Farms Produce (Debbie and Mark Genova and children) Green beans, okra, kale, tomatoes, bell peppers, jalapeno peppers, carrots, lettuce and pears.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Will be back on Wednesday, October 28.

L & R Farms (Monie Frakes) Apples, kohlrabi, cantaloupe, tomatoes, grape tomatoes, canning tomatoes by pre-order, sweet potatoes, radishes, beets, bell peppers, banana peppers, jalapeno peppers, yummy snack peppers, ghost peppers, eggplant, cucumbers (regular, burpless, pickling), squash (zucchini, yellow, delicata, acorn, butternut, spaghetti), pumpkins, gourds, turnips & Indian corn.

Lynn Hoffman (Market Manager) New fruit butters: apple, peach, and pumplin, salsas, relishes, jams, jellies, fruit breads and dog biscuits.

Other vendors may also be present.

 

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Fall Harvest and the Petting Zoo at the Market this Saturday

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, October 17, 2015, 8a.m. – Noon

Market Continues Wednesdays and Saturdays through October 31st

Autumn is turning cooler and it is time to start to “put our gardens to bed” for the season. Our vendor/farmers are still harvesting produce, while planning the crops for the 2016 season. We would love to hear what produce you really liked (or you didn’t!) and if there are other vegetables you would like to see at the market. Or events, or recipes, or demonstrations . . .

Trina Earl will be back with the farm petting zoo this Saturday. Bring the kids for them to enjoy seeing and petting the animals. There is a free will donation box available for funds to go to the Atchison Humane Society.

Lynn Hoffman will be able to assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase $10 Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Note: SNAP users: Please come to Lynn’s booth to answer a short survey about your experience at the Market using “Market Match.”

If you know of any musicians, or groups (i.e. 4-H, Girl Scouts, Boy Scouts, or fundraisers for charity) who might like to come to our market, have them call Betty Fischer at 913 709 5050 (longviewfarm3@gmail.com) . We still have one opening on Saturday, October 31.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

Cedar Lane Farm (Carrie Kesse and Kirk Russell) Sweet potatoes, garlic, eggplant, sweet and hot peppers, cherry tomatoes, radishes, arugula, farm fresh eggs from organic and grass fed hens, and potted herb plants – all grown chemical free.

Elias Honey – Chuck Elias   2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws

Genova Farms Produce (Debbie and Mark Genova and children) Green beans, okra, pears, bell peppers, jalapenos, kale, tomatoes, carrots, and lettuce.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Decaf coffee. Coffee beans and ground coffee. Sumatran coffee from Indonesia. Light roast Guatemalan, Medium roast Ethiopian, and Dark roast Rwandan. Iced coffee will be available as well as samples of some coffee. We can grind beans for you at the market so your coffee will be fresh. Note: will be gone October 21 and 24, but back the following week. If you need coffee while they are gone, you can get it at Gateway to Kansas.

L & R Farms (Monie Frakes) Apples, cantaloupe, Tomatoes, Grape Tomatoes, Canning Tomatoes by pre-order, Sweet Potatoes, Cauliflower, Radishes, Beets, Bell Peppers, Banana Peppers, Jalapeno Peppers, Yummy Snack Peppers, Ghost Peppers, Eggplant, Cucumbers (regular, burpless, pickling), Squash (Zucchini, Yellow, Delicata, Acorn, Butternut, Spaghetti), Pumpkins, Gourds, Turnips & Indian Corn.

Long View Farm (Gunther and Betty Fischer) Chestnuts, All Blue potatoes, pie/soup pumpkins, winter squash (spaghetti, Winter Sweet, and Sunshine), hot and sweet peppers, Swiss chard, brown eggs from pastured hens, French and whole wheat breads using organic flour, jams and jellies (new: aronia berry), fresh cut flowers, and ornamental gourds – all grown chemical free.

Lynn Hoffman (Market Manager) New: Apple butter, peach butter, and pumpkin butter. Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits.

The Pie Lady – Emily Koehn She is finished for this season and will see you next summer.

Traveling Tigers – Produce from McLenon Produce and baked goods.

The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.

Other vendors may also be present.

Recipe

Sweet Potatoes! One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories!

Oven-Roasted Sweet-Potato Wedges

Ingredients

  • 3 small sweet potatoes (about 2 pounds)
  • 1 1/2 tablespoons garlic-flavored olive oil
  • 1/2 teaspoon dry mustard
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt

Preparation

Preheat oven to 450°.

Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.

Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.

 

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Thinking about the Pleasures of Fall at the Market

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, October 14, 2015

2:30 to 5:30 p.m.

It is time to start thinking about “putting gardens to bed for the winter” while still harvesting the late crops for you to enjoy. Believe it or not, vendor/farmers are also thinking about their 2016 gardens – what went well this year, what did customers like, what should be planted next Spring!

Lynn Hoffman, our market manager, can assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase $10 Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.

If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.

Note: SNAP card users – please see Lynn Hoffman to complete a survey about your experience using Market Match (2x value per swipe). If you have used your card on this program this summer it is really important that you answer the anonymous survey. Thanks.

If you know of any musicians, or groups (i.e. 4-H, Girl Scouts, Boy Scouts, or fundraisers for charity) who might like to come to our market, have them call Betty Fischer at 913 709 5050 (longviewfarm3@gmail.com) to arrange a date. We still have October 31 open for entertainment.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This Wednesday’s vendors:

Genova Farms Produce (Debbie and Mark Genova and children) Green beans, okra, kale, tomatoes, bell peppers, jalapeno peppers, carrots, lettuce and pears.

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Decaf coffee. Coffee beans and ground coffee. Sumatran coffee from Indonesia. Light roast Guatemalan, Medium roast Ethiopian, and Dark roast Rwandan. Iced coffee will be available as well as samples of some coffee. We can grind beans for you at the market so your coffee will be fresh.

L & R Farms (Monie Frakes) Apples, cantaloupe, tomatoes, grape tomatoes, canning tomatoes by pre-order, sweet potatoes, cauliflower, radishes, beets, bell peppers, banana peppers, jalapeno peppers, yummy snack peppers, ghost peppers, eggplant, cucumbers (regular, burpless, pickling), squash (zucchini, yellow, delicata, acorn, butternut, spaghetti), pumpkins, gourds, turnips & Indian corn.

Lynn Hoffman (Market Manager) New fruit butters: apple, peach, and pumplin, salsas, relishes, jams, jellies, fruit breads and dog biscuits.

Other vendors may also be present.

 

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Filed under Farmers Market, Atchison, Kansas