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
- 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.
- 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.
- Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.