Monthly Archives: July 2013

The Market on the Last Day of July

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, July 31, 2013

2:30 to 5:30 p.m.

It’s the last day of July – already!  Where has the summer gone!!

It is the peak of the summer vegetable season – sweet corn and vine ripened tomatoes.  Get your mid-week produce today at the market.

The invitation for any and all Atchison musicians to come play at the market still stands.  Just give me a call and I’ll advertise for you.

Vendor Produce (Wednesday, July 31):

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.

Cupcake Haven (Haven Fry)

Butter pecan and S’mores cupcakes

Genova Farms (Debbie and Mark Genova)

Fresh, seasonal produce.

Jirak Farm (Mark Jirak and Family)

Cantaloupe, sweet corn, cucumbers, green beans, zucchini, summer squash and some tomatoes.

L & R Farms (Monie Frakes)

Cabbage, kohlrabi, candy onions, green beans, tomatoes, sweet corn, zucchini, yellow squash, okra, cucumbers, bell peppers, and eggplant.

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.

 

 

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Atchison Farmers’ Market, The Last Saturday in July

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, July 27, 2013

8 a.m. to 12 noon

Weren’t the fireworks and the bridge neon display fantastic!

We are back to our regular location, between 5th and 6th on Main Street.  The Market is sponsoring two events this weekend:  BOOKS (Believing in Opportunities for Our Kids, with Donna McCloskey, and a fundraiser for the Traveling Tigers (going to Washington, D.C.).  Please stop by their tables and visit with them.

This is the last weekend before the August 3 Bundle Give Away.  If you have not already done so, fill out a registration form which are available from Lyn Hoffman, the market manager.

Vendor Produce (Saturday, July 27):

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.

Cupcake Haven (Haven Fry)

Hot Fudge and Strawberry Cream cupcakes and Breakfast Quiches.

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)

A variety of vegetables.

Jirak Farm (Mark Jirak and Family)

Sweet corn, cucumbers, green beans, zucchini, yellow summer squash.

L & R Farms (Monie Frakes)

Cabbage, kohlrabi, candy onions, green beans, tomatoes, sweet corn, zucchini, yellow squash, okra, cucumbers, bell peppers, eggplant.

Long View Farm (Gunther and Betty Fischer)

Beets (Detroit red and Chioggia),  brown eggs, cabbage (regular, pointy head, and savoy), carrots,  garlic, cippolini onions, shallots, Japanese turnips, jams (strawberry-rhubarb, rhubarb vanilla, and peach), potatoes (blue, red, and Yukon), cherry tomatoes, zucchini, swiss chard, kale, 4-seeded hard rolls, and zinnias.

 Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Fresh produce.

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 healthy recipe for a Saturday night supper.

Paprika Shrimp & Green Bean Saute (From EatingWell)

Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serve with quinoa or brown rice.

Makes: 6 servings, Active Time: 30 minutes, Total Time: 30 minutes

Ingredients

  • 4 cups green beans, trimmed (about 12 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced garlic
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined
  • 2 16-ounce cans large butter beans, or cannellini beans, rinsed
  • 1/4 cup sherry vinegar, or red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley, divided
  • Freshly ground pepper, to taste

Preparation

  1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
  3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

 

 

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The Atchison Farmers’ Market on Wednesday, July 24

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, July 24, 2013

2:30 to 5:30 p.m.

Midsummer is here with its bounty of vegetables!  Get your mid-week fresh produce needs from our friendly, local vendors.

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

Vendor Produce (Wednesday, July 24):

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.

Cupcake Haven (Haven Fry)

Margarita, pink lemonade, and maple bacon cupcakes.

Genova Farms (Debbie and Mark Genova)

Fresh, seasonal produce.

Jirak Farm (Mark Jirak and Family)

Sweet corn, cucumbers, green beans, zucchini, yellow summer squash.

L & R Farms (Monie Frakes)

Cabbage, kohlrabi, candy onions, green beans, tomatoes, sweet corn, zucchini, yellow squash, okra, cucumbers, bell peppers, eggplant.

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.

 

 

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Amelia Earhart Weekend at the Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, July 20, 2013

8 a.m. to 12 noon

Celebration!  It’s Amelia Earhart Weekend and the market will be on the southeast corner of 7th and Kansas Avenue (across from the Post Office.)  Come by to get all your fresh produce from our local vendors.

Project Concern will be having a fundraiser at the market this weekend.  Please stop by to check out their table.

If you have not already done so, fill out a registration for the August 3 Bundle Give Away.  They are available from Lyn Hoffman, the market manager.

Vendor Produce (Saturday, July 20):

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.

Cupcake Haven (Haven Fry)

Oreo Cheesecake, Maple Bacon, Pink Lemonade cupcakes, and Breakfast Quiches.

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.

Jirak Farms (Mark Jirak and Family)

Fresh sweet corn, summer 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, cabbage, baby carrots, cucumbers, Japanese eggplant, garlic, onions, Japanese turnips, strawberry-rhubarb jam, blueberry-rhubarb jam, peach jam, a variety of tomatoes, zucchini, and zinnias.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Fresh produce.

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 salad recipe for summer:

Panzanella (Tuscan Bread and Tomato Salad)
Recipe courtesy Emeril Lagasse, 2003
4 servings
Ingredients

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper

Directions

In a large bowl, combine the tomatoes, bread, and onions.

In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.
 

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First Saturday in July, Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, July 6, 2013

8 a.m. to 12 noon

It is the beginning of July and a long awaited product will make its appearance at the market:  fresh sweet corn.  The Jirak Family will be at the market this Saturday with corn and other produce.

The first Saturday of the month also brings the second winner of the Bundle Give Away.  Lyn will give away the bundle around 10 a.m.  You can begin registering for the August Bundle today at Lyn’s stand.

We will have two features at the Market.  The Atchison Art Association will return with a fund raiser of biscuits and gravy and a fun project for children.  We will also welcome Terry Heineken, a musician with ties to the Atchison Library.

Enjoy your day at the market.

Note:  There will be no e-newsletter for July 10, 13, and 17.  It will be back for the July 20th Market (Amelia Weekend), when we will be located across the street from the post office at the corner of 7th and Kansas Avenue.

Vendor Produce (Saturday, July 6):

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.

Cupcake Haven (Haven Fry)

Cupcakes (mandarin orange, strawberry, and nutella), and “Jolly Rancher” suckers.

DT Farms (Dan Earl)

Cucumbers, green beans, and zucchini.

Elias Honey (Chuck Elias)

Honey and honey sticks.

Jirak Family Farm (Mark, Theresa, and the children)

Sweet corn and summer squash.

Emilie Koehn – The Pie Lady  (Yes, she will be at the market this week.)

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Beets, green beans, kale, sweet onions, new potatoes, New Zealand spinach.

L & R Farms (Monie Frakes)

Cabbage, green beans, kohlrabi, candy onions, new potatoes, turnips, beets, tomatoes, and peaches.

Long View Farm (Gunther and Betty Fischer)

Beets (Chioggia and Detroit Red), fresh brown eggs, cabbage, dill, garlic, onions, Yukon gold new potatoes, fresh lavender, rutabaga, Japanese turnips, zucchini, jams (strawberry-rhubarb jam, peach jam, and rhubarb vanilla) and fresh flowers.

 Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

May be at the market 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.

Although you can’t beat plain corn on the cob (with butter, of course), Eating Well has 25 recipes for fresh corn.  Here is one of them (everything is good with bacon, right?)

Corn with Bacon and Mushrooms

Serves: 6, Total Time: 25 min

Ingredients

  • 2 slice(s) bacon
  • 1/2 cup(s) thinly sliced shallots
  • 3 cup(s) sliced mixed mushrooms, such as oyster, shiitake, and/or baby bella
  • 4 ear(s) corn kernels cut from cob (see Tips & Techniques)
  • 1/4 cup(s) water
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper

Directions

  1. Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a cutting board and chop.
  2. Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels and water and cook until the corn is tender-crisp, about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.

 

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July 4th Produce from the Atchison Farmers’ Market, Wednesday, July 3

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, July 3, 2013

2:30 to 5:30 p.m.

Summer has arrived gently with livable temperatures.  Soon, we will have one of summer’s joys at the market, fresh corn!  The Jirak Family will be returning to the market soon.

Come to the market today to get fresh produce for your July 4th celebration!

Last Saturday, we had a new vendor, Haven Fry, with her “Cupcake Haven” delicious, beautiful cupcakes and home designed lollipops.  She will be at the market today also.

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

Vendor Produce (Wednesday, July 3):

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.

Cupcake Haven (Haven Fry)

Cupcakes [maple bacon, grasshopper (mint and chocolate), S’mores) and Jolly Rancher homemake suckers.

Genova Farms (Debbie and Mark Genova)

Beets, sweet onions, New Zealand spinach, green beans, new potatoes, and kale.

L & R Farms (Monie Frakes)

Cabbage, beets, kohlrabi,  candy onions, new potatoes, turnips, green beans, tomatoes and peaches.

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.

 

 

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