Monthly Archives: May 2013

Atchison Farmers’ Market, Saturday, June 1

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, June 1, 2013

8 a.m. to 12 noon

Wow!  What weather we have been having this past week!  We will have quite a few vendors at the market this Saturday – a returning vendor, Gilbert Gasper, “The Tortilla Man”, and a new vendor, Sierra Fox, with her “Chic Gypsy Café” beverage cart.

In addition to fresh local produce, we will have two community groups at the market.  The Juneteenth committee will be at the market again to let everyone know about the celebration and to sell t-shirts as a fundraiser.  New to the market will be the Atchison Art Association.  Between 8 and 10:30 a.m., they will be selling biscuits and gravy as a fundraiser.  But, more fun, they will be doing “bubble art”.  Bring your children to participate in this art event.  The Atchison Art Association will be coming on the first Saturday of the month all summer!

This is also the day for our first Saturday Bundle Give-Away.  That will take place around 10 a.m.  Don’t forget to register for the July Bundle Give-Away at Lyn Hoffman’s stand.

Seasonal reminder:  Saturday is our main market day.  Vendors who have sufficient produce also come for the Wednesday market day.  As the summer progresses, more vendors will be at both market days.

Vendor Produce (Saturday, June 1):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce, bedding plants, and free range brown eggs.

Chic Gypsy Café (Sierra Fox)

Hot, iced, and blended espresso coffees, teas, creamy chai, smoothies, and Italian cream sodas

DT Farms (Dan and Trina Earl)

Spinach, lettuce, radishes, onions, eggs, and possibly strawberries.

Elias Honey (Chuck Elias)   He will not be at the market this Saturday as he is going to a honey producers meeting, but his honey products will be available from the Long View Farm stand (honey, baby honey bears, and honey straws).  He will return next Saturday.

Emilie Koehn – The Pie Lady  She will not be at the market this Saturday, but will be back next week.

Genova Farms (Debbie and Mark Genova)

Green onions, radishes, and spinach.

L&R Farms (Monie Frakes)

Asparagus, green onions, lettuce, radishes, potatoes, leaf lettuce, spinach, kale, kohlrabi, turnips, broccoli and, bedding plants,  (tomatoes, peppers, basil, marigolds and petunias)

Long View Farm (Gunther and Betty Fischer)

Arugula, asparagus, bok choi, fresh brown eggs, collard greens, green onions, fresh herbs (a variety), leaf lettuces,  kale, radishes, rhubarb, swiss chard, blackberry rhubarb jam, almon biscotti, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Providence Farm (Christy Harris)

Artisan breads, fresh brown eggs, goat milk soap and lotion, and snow cones.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

 

Fresh Spinach Salad

2 lbs fresh young spinach

1 clove garlic

1 ½ tsp. Salt

¼ tsp Dijon mustard

2 Tb lemon juice

½ c olive oil

Wash, trim and dry spinach, and, if necessary, crisp in the refrigerator.  Mash garlic and salt together.  Stir in the mustard and lemon juice and gradually beat in the oil.  Pour dressing over spinach and toss well.  Serves 4.

Alternatives:

Add ½ lb. washed and dried endive

Or

For a main course, add 6 slices crumbled cooked bacon, ¼ c. freshly grated Parmesan cheese, and 2 finely chopped hard-boiled eggs.

From The Victory Garden Cookbook

 

 

 

 

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The Market on Wednesday; May 29

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, May 29, 2013

2:30 to 5:30 p.m.

Our Spring vegetables are continuing to produce with the relatively low temperatures and rain we’ve been getting.  (Rain is always better than watering!)

Crops are still being planted, due to the late Spring weather.  You can pick up some bedding plants at the market from our local growers.

Come to the market for your middle of the week produce shopping.  But don’t forget the Saturday market.  We will have several community events going on this Saturday.  The folks from Juneteenth again promoting the celebration coming up in a couple of weeks; the Atchison Art Association will have a biscuit and gravy fundraiser and their youth group will do a “bubble art” project with children; and perhaps some musicians.

Although the new blog is still “under construction,” you can view it at:  atchisonfarmersmarket.com

Vendor Produce (Wednesday, May 29):

Genova Farms (Debbie and Mark Genova)

Green onions, radishes, and spinach

L&R Farms (Monie Frakes)

Asparagus, green onions, lettuce, radishes, potatoes, strawberry hanging baskets, bedding plants, (annual flowers, tomatoes, and peppers)

Other vendors may be present.

 

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The Market – Memorial Day Weekend

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, May 25, 2013

8 a.m. to 12 noon

Isn’t the weather wonderful for sleeping?  Spring vegetables are doing great:  asparagus, rhubarb, lettuces, radishes, scallions, and so much more.  But summer vegetables could use a bit more heat!

We will have the Juneteenth group with us this weekend.  They will be selling t-shirts to raise money for the event and giving our information about the festivities.  Check their table to learn more about this important commemoration.

Vendor Produce (Saturday, May 22):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce, bedding plants, and free range brown eggs.

Elias Honey (Chuck Elias)

Honey, baby honey bears (portable for your tea), and honey straws.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green onions, radishes, and spinach.

L&R Farms (Monie Frakes)

Asparagus, green onions, lettuce, radishes, potatoes, strawberry hanging baskets, bedding plants, (annual flowers, tomatoes, and peppers)

Long View Farm (Gunther and Betty Fischer)

Arugula, asparagus, bok choi, brown eggs, collard greens, green onions, herbs (parsley, chives, cilantro, sage) kale, radishes, rhubarb, swiss chard, and strawberry rhubarb jam,

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Providence Farm (Christy Harris)

Artisan breads, fresh brown eggs, goat milk soap and lotion, and snow cones.

Other vendors may be present also.

Did you know that you can make a delicious summer drink using rhubarb?  Serve it over shaved or crushed ice.

Rhubarb Sherbet Drink – 6 servings

Ingredients:

1 lb fresh rhubarb, trimmed, washed and cut in 1-inch pieces
1 1/2-2 1/2 cups water
2 1/2 cups sugar
3 cups cold water, for serving
crushed ice, for serving (or shaved ice)

Directions:

1 Combine rhubarb and 1 cup water in a small non-reactive saucepan.
2 Bring to a boil over high heat.
3 Reduce heat to low, cover, and simmer 20 minutes.
4 When rhubarb is soft, strain and discard solids. (or you can compost it)

5 Measure the juice and add enough water to make 2 cups.
6 Return to pan.
7 Add sugar.
8 Bring to a boil over medium heat, stirring until sugar dissolves.
9 Increase heat to high and boil briskly, uncovered and undisturbed, for 5 minutes, or until syrup reaches 220°F on a candy thermometer.
10 Cool to room temperature.
11 To serve, pour 1/2 cup syrup into a tumbler.
12 Stir in 1/2 cup cold water.
13 Fill tumbler with crushed or shaved ice.

See you at the market!

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Our Vendors

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This Week’s Market

On Wednesday, May 22, there will be at least three vendors at the market between 2:30 and 5:30 p.m.   Monie from L & R Farms will have asparagus, spinach, green onions, radishes, potatoes, bedding plants (strawberry baskets, annual flowers, tomatoes, and pepper plants).  Chuck Elias, a new vendor this season, will have local honey, including mini-honey bears, and honey sticks. Sierra Fox will be at the market with gourmet coffees.  Come pick up your mid-week needs this Wednesday.

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Welcome to our new Atchison Farmers Market blog

Farmer Market food demo

Janean Bowen demonstrates a food recipe.

The 2013 Atchison Farmers Market is here. Stop by and see us on Wednesday from 2:30 – 5:30 between 6th and 5th on Main Street in downtown Atchison and on Saturday from 8:00 – Noon.

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