Monthly Archives: June 2013

Music and Local Produce, The Farmers’ Market, Saturday, June 29

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, June 29, 2013

8 a.m. to 12 noon

We have a super Saturday planned for you, with plenty of produce and two events:  “The Versatiles”, a jazz band will entertain you, and Billie Whitfield, a RN nursing student at Highland Community College, who will host a table to teach about the MyPlate nutrition program.  She will have brochures available.

Vendor Produce (Saturday, June 29):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Chic Gypsy Café (Sierra Fox)

Espresso drinks (lattes, breves, cappuccinos, . . .etc.) and teas – iced as well,  smoothies, , creamy chai teas, Italian cream sodas, freshly brewed drip coffee, cold pressed, and iced coffee.

DT Farms (Dan and Trina Earl)

A variety of vegetables.

Elias Honey (Chuck Elias)

Honey and honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Beets, onions, New Zealand spinach, squash.

L & R Farms (Monie Frakes)

Cabbage, kohlrabi, broccoli, candy onions, new potatoes, turnips, beets, grape tomatoes, spinach and peaches.

Long View Farm (Gunther and Betty Fischer)

Beets, fresh brown eggs, baby carrots, collard greens, curly endive, garlic, onions, fresh lavender, mixed leaf lettuces, Japanese turnips, kale mix, Swiss chard, blueberry-rhubarb jam, peach jam, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Planning to return next weekend with tomatoes.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Willenskraft (Rick Vanderweide and Cindy Timmons)

Garlic scape pesto.

Here is a simple, but delicious, recipe recommended by Moni Frakes.  Best when made fresh, but can be made an hour ahead:

Fresh Tomato & Mozzarella Salad

Servings:  4-6

Ingredients:

3 medium tomatoes
1/2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
1/2 cup torn basil leaves
3 tablespoons olive oil
4 teaspoons balsamic vinegar
kosher salt or sea salt, to taste

Directions:

Cut up the tomatoes and mozzarella into large cubes.
Add basil leaves and drizzle w/ vinegar and olive oil.
Stir lightly.
Sprinkle with a little salt.
Chill at least one hour.
Store in refrigerator.

Leave a comment

Filed under Farmers Market, Atchison, Kansas

The Market on Wednesday, June 26

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, June 26, 2013

2:30 to 5:30 p.m.

We look forward to you shopping the Market on Wednesday, June 26.  There will be a variety of vendors for you to visit and enjoy their wares.

And, there is a standing invitation for any and all Atchison musicians to come play at the market on either Wednesdays or Saturdays.

This Saturday, the jazz group, “The Versatiles” will play.  We will also have Billie Whitfield telling us about “MyPlate” nutrition.  There may be even more.  Pick up your weekend needs this Saturday at the Atchison Farmers” Market.

You can find some additional information on our “still developing” blog, which can be viewed at:  atchisonfarmersmarket.com

Vendor Produce (Wednesday, June 26:

Chic Gypsy Café (Sierra Fox)

Espresso drinks (lattes, breves, cappuccinos, . . .etc.) and teas – iced as well,  smoothies, , creamy chai teas, Italian cream sodas, freshly brewed drip coffee, cold pressed, and iced coffee.

Genova Farms (Debbie and Mark Genova)

Beets, onions, New Zealand spinach, squash.

L & R Farms (Monie Frakes)

Cabbage, kohlrabi, broccoli, candy onions, new potatoes, turnips, beets, grape tomatoes, spinach.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Willenskraft (Rick Vanderweide and Cindy Timmons)

Garlic scape pesto.

Other vendors may be present.

 

 

Leave a comment

Filed under Farmers Market, Atchison, Kansas

First Day of Summer Market, Saturday, June 22

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, June 22, 2013

8 a.m. to 12 noon

Yesterday was the first day of summer, the longest day of the year.  The heat of summer is beginning.  We can just hope that the rain has not stopped for the season.  We need moisture.

Willenskraft Farm, with Cindy Timmons and Rick Vanderweide, will return to the market today with scape pesto.  Be sure to visit their table to welcome them back.

If you have children with you today, stop by Gilbert Gasper’s stand (aka The Tortilla Man) to see him make balloon animals.

Next weekend we will feature The Versatiles, jazz band.  They were at the market last June.  In addition, Billie Whitfield, a RN nursing student at Highland Community College will host a table to teach about the MyPlate nutrition program.  She will have brochures available.

If you know of any musicians who would like to play at the market, we would love to have them contact us to schedule a date.  Also, if your non-profit organization plans to do a fundraiser, we may be able to offer them a spot at the market on a Saturday.  Please contact me at 913 709 5050 or longviewfarm3@gmail.com

Vendor Produce (Saturday, June 22):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Chic Gypsy Café (Sierra Fox)

Espresso drinks, fruit smoothies, loose leaf teas, cream chai teas, Italian cream sodas, danishes and coffees.  Brewed coffee (Guatemalan and Tuscan).

DT Farms (Dan and Trina Earl)

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

Elias Honey (Chuck Elias)

Honey and honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Lettuce, green onions, and radishes.

L&R Farms (Monie Frakes)

Spinach, Radishes, Lettuce, Green Onions, Beets, Turnips, Cauliflower, Broccoli, Cabbage, Kohlrabi, Sugar snap peas, Shell peas, Tomatoes, Grape Tomatoes

Long View Farm (Gunther and Betty Fischer)

Beets, fresh brown eggs, baby carrorts, collard greens, curly endive, garlic, green onions, fresh herbs (a variety, including lavender), mixed leaf lettuces, Japanese turnips, kale mix, garlic scape, purple top turnips, Swiss chard, blueberry-rhubarb jam, peach jam, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Herbs, flowers, and lettuce bowls.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

Willenskraft Farm (Cindy Timmons and Rick Vanderweide)

A variety of scape pestos.

Same Day Beet Relish

From The Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)

Prep Time: 10 minutes, Total Time: 10 minutes

Ingredients:

  • 1 pound cooked beets
  • 1 ounce grated horseradish, or more to taste
  • 1/2 teaspoon Dijon mustard
  • 1 Tablespoon sugar
  • Salt and freshly ground pepper
  • 3 Tablespoons red wine vinegar
  • 1 cup yogurt or sour cream

Preparation:

Coarsely grate beets and mix with horseradish. Beat together the mustard, sugar, salt, pepper, and vinegar and mix with the beets. Fold in the yogurt or sour cream. Serve cold.

Yield: About 2 cups

Note: This recipe can be easily halved.

Leave a comment

Filed under Farmers Market, Atchison, Kansas

The Market on Wednesday, June 19

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, June 19, 2013

2:30 to 5:30 p.m.

Come to the market today to for fresh, local produce .  More and more vegetables are starting to mature as we enter the last part of June.

When you come on Saturday, you need to meet our newest vendors, Barbara Bramlett and Jim Mallow, of Mallow Farm.  They have “pick your own” (at the market) lettuces, lettuce bowls, and herbs.

And, there is a standing invitation for any and all Atchison musicians to come play at the market on either Wednesdays or Saturdays.

You can find some additional information on our “still developing” blog, which can be viewed at:  atchisonfarmersmarket.com

Vendor Produce (Wednesday, June 19):

Chic Gypsy Café (Sierra Fox)

Espresso drinks, fruit smoothies, loose leaf teas, cream chai teas, Italian cream sodas, danishes and coffees.  Brewed coffee (Guatemalan and Tuscan).

Genova Farms (Debbie and Mark Genova)

Lettuce, green onions, and radishes.

 L&R Farms (Monie Frakes)

Spinach, Radishes, Lettuce, Green Onions, Beets, Turnips, Cauliflower, Broccoli, Cabbage, Kohlrabi, Sugar snap peas, Shell peas, Tomatoes, Grape Tomatoes

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Other vendors may be present.

 

 

Leave a comment

Filed under Farmers Market, Atchison, Kansas

Get Father’s Day Produce at the Saturday, June 15, Atchison Farmers Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, June 15, 2013

8 a.m. to 12 noon

Happy Father’s Day Weekend!  We hope you will come to the market to buy your produce and other needs for your celebration this weekend.  Last week a new vendor began selling at the market – Mallow Farm, selling herbs, lettuce bowls (you can take a scissors and cut your own), and flowers.

Beginning around 9 to 9:30 a.m. on Saturday, our featured entertainment will be Stephanie Glenn, singing and playing guitar.  Her “day job” is a nursing instructor, but she also writes music.  Stop by to enjoy her music.

If you know of any musicians who would like to play at the market, we would love to have them contact us to schedule a date.  Also, if your non-profit organization plans to do a fundraiser, we may be able to offer them a spot at the market on a Saturday.  Please contact me at 913 709 5050 or longviewfarm3@gmail.com

Vendor Produce (Saturday, June 15):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Chic Gypsy Café (Sierra Fox)

Espresso drinks, fruit smoothies, loose leaf teas, cream chai teas, Italian cream sodas, danishes and coffees.  Brewed coffee (Guatemalan and Tuscan).

DT Farms (Dan and Trina Earl)

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

Elias Honey (Chuck Elias)

Honey and honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Lettuce, green onions, and radishes.

L&R Farms (Monie Frakes)

Green onions, radishes, spinach, lettuce, cauliflower, kohlrabi, snow peas, sugar snap peas, turnips, and grape tomatoes.

Long View Farm (Gunther and Betty Fischer)

Arugula, asparagus, beets, fresh brown eggs, collard greens, curly endive, green onions, fresh herbs (a variety), mixed leaf lettuces, Japanese turnips, kale mix, rhubarb, Swiss chard, strawberry rhubarb jam, peach jam, biscotti, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm

Herbs, flowers, and lettuce bowls.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

 

Here is the recipe that Janean Bowen made on last Saturday.

South Beach Diet Edamame Salad

For a high-protein salad, this is delicious.

Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. This salad has a whopping 15 grams of protein to 18 grams of carbs – an unusual ratio. If edamame is not readily available, you can substitute chick peas.

INGREDIENTS

1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 cup seasoned rice vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bunch radishes (8 ounces), cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves

Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.

Serve chilled or at room temperature.   Serves 4.
See you on Saturday!

Leave a comment

Filed under Farmers Market, Atchison, Kansas

Wednesday at the Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, June 12, 2013

2:30 to 5:30 p.m.

Have you tried the specialty coffees, teas, and other beverages from Sierra Fox at her Chic Gypsy Café?  They are delicious!  She will be at the market again this Wednesday along with our other mid-week vendors.

We were pleased to have two violinists make a surprise appearance last Saturday.  Jessica Kuczek and Steve Lacey took turns playing and enlivened the atmosphere at the market.

This coming Saturday, we will feature Stephanie Glenn playing guitar and singing.  In addition to being a nursing instructor, she writes her own music.  She will play beginning between 9 and 9:30 a.m. on Saturday.

You can find some additional information on our “still developing” blog, which can be viewed at:  atchisonfarmersmarket.com

Vendor Produce (Wednesday, June 12):

Chic Gypsy Café (Sierra Fox)

Espresso drinks, fruit smoothies, loose leaf teas, cream chai teas, Italian cream sodas, danishes and coffees.  Brewed coffee (Guatemalan and Tuscan).

Genova Farms (Debbie and Mark Genova)

Lettuce, green onions, and radishes.

L&R Farms (Monie Frakes)

Green onions, radishes, spinach, lettuce, cauliflower, kohlrabi, snow peas, sugar snap peas, turnips, and grape tomatoes.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Other vendors may be present.

 

 

Leave a comment

Filed under Farmers Market, Atchison, Kansas

Atchison Farmers’ Market, Saturday, June 8

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, June 8, 2013

8 a.m. to 12 noon

Our first food demonstration will take place this Saturday.  Janean Bowen, the AFM secretary/treasurer, will demonstrate some recipes (and give samples) using radishes and edamame.  In addition, Project Concern will have a fundraiser at the market.  This one will be for their “Senior Prom” event.  Come and support our Atchison seniors.  There may also be some musicians.  Local musicians are always invited to come and play at the market.

Two reminders:  1) Don’t forget to attend the Juneteenth Celebration Saturday and Sunday this weekend, and 2) 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.  This past Wednesday, we had four vendors and as the summer progresses, more vendors will be at both market days.

Vendor Produce (Saturday, June 8):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown salad mix, radishes, kale, swiss chard, potted herbs, tomatoes, and pepper 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 strawberries.

Elias Honey (Chuck Elias)

Honey and honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Green onions, radishes, and spinach.

L&R Farms (Monie Frakes)

Lettuce, lettuce blend, spinach, kale, green onions, radishes, broccoli, cauliflower, kohlrabi, snow peas, potatoes, asparagus, bedding plants including basil, eggplant peppers, marigolds, and begonias.

Long View Farm (Gunther and Betty Fischer)

Arugula, asparagus, fresh brown eggs, collard greens, curly endive, green onions, fresh herbs (a variety), mixed leaf lettuces, Japanese turnips, kale mix, radishes, rhubarb, Swiss chard, strawberry rhubarb jam, peach jam, biscotti, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Providence Farm (Christy Harris)

Artisan breads made from local organic wheat, fresh brown eggs, goat milk soap and lotion, and snow cones.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

Radish Top Soup

Don’t throw out your radish greens.  Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.  This can be either an elegant creamy first course or a simple supper.

6 Tbs butter

1 cup chopped onions or white leek portions

8 cups loosely packed radish leaves

2 cups diced peeled potatoes

6 cups liquid (water, chicken stock, or combination)

Salt

½ cup heavy cream (optional)

Freshly ground pepper

Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes.  Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.

Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt.  Combine with radish tops and cook, covered for 5 minutes to mingle flavors.  Puree finely in a food processor or food mill.  Add heavy cream if desired and enrich with 2 tablespoons butter.  Season to taste with salt and pepper.  Serve hot.  Serves 4 – 6.

From The Victory Garden Cookbook

See you on Saturday!

Leave a comment

Filed under Farmers Market, Atchison, Kansas