Monthly Archives: August 2013

Labor Day at the Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 31, 2013

8 a.m. to 12 noon

Labor Day weekend!  Celebrate with fresh, local produce for your festivities.

This Saturday, we will have music!  R2D will return to entertain us.

Chuck Elias, the “honey man,” will return to the market this Saturday with new summer honey.  Check out the recipe at the end of this newsletter that contains honey.

Don’t forget to register for the September 7th Market Bundle Give Away with Lynn Hoffman, the market manager.

Musicians are welcome to play and sign at the Market.  Just call me so I can advertise for you (913 709 5050).

Vendor Produce (Saturday, August 17):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Chic Gypsy Café (Sierra Fox)

Will return September 7th.

Cupcake Haven (Haven Fry)

Will return September 7th.

DT Farms (Dan and Trina Earl)

Corn, peppers, and tomatoes.

Elias Honey (Chuck Elias)

New summer honey, honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, beets, carrots, okra, and cucumbers.

Jirak Farm (Mark Jirak and Family)

Cantaloupe, bell peppers, sweet corn, cucumbers, green beans, squash, tomatoes, and watermelon.

L & R Farms (Monie Frakes)

Sweet candy onions, green beans, new potatoes, tomatoes, sweet corn, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches, bell peppers, jalapeno peppers, carrots, brussel sprouts, cantaloupe, and watermelon.

Long View Farm (Gunther and Betty Fischer)

Beets,  brown eggs, garlic (Music and Elephant), onions (cippolini, copra, and candy apple red), jams (gourmet five fruit, peach, and rhubarb vanilla), leeks, potatoes (Purple Mountain, Corola, Colorado Rose, and Yukon), hot peppers, large and cherry tomatoes, Asian calabash, zucchini, and zinnias.

Lynn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

A variety of 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 pesto varieties.

Here is a simple, but elegant summer dessert from Southern Living

Sweet-‘n’-Salty Honey Cheese Spread

Transform a simple log of goat cheese into an impressive party appetizer by rolling the log of cheese in sunflower seeds and drizzling with honey.  Serve with fresh berries and crackers.

Yield: Makes 10 appetizer servings; Prep Time: 10 Minutes

Ingredients

  • 1 (10.5-oz.) goat cheese log
  • 1/2 cup roasted, salted sunflower seeds
  • 1/3 cup honey
  • 1 pt. fresh raspberries, blackberries, or blueberries $
  • Garnish: fresh mint leaves
  • Assorted crackers

Preparation

  1. 1. Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including ends. Arrange cheese on a serving platter with any remaining sunflower seeds. Drizzle with honey. Sprinkle with berries. Garnish, if desired. Serve immediately with assorted crackers.

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Come to the Atchison Farmers’ Market for Mid-Week Produce

  • Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, August 28, 2013

2:30 to 5:30 p.m.

Labor Day is just around the corner with the weather person’s “promise” of cooler weather and perhaps some rain.  We really need it for all kinds of crops.

The “honey man”, Chuck Elias will be back this coming Saturday with local, summer honey.

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 (913 709 5050).

Vendor Produce (Wednesday, August 21):

DT Farms (Dan and Trina Earl)

Corn, tomatoes, and peppers.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, beets, carrots, okra, and cucumbers.

Jirak Farm (Mark Jirak and Family)

Cantaloupe, bell peppers, sweet corn, cucumbers, green beans, squash, tomatoes, and watermelon.

L & R Farms (Monie Frakes)

Sweet candy onions, green beans, new potatoes, tomatoes, sweet corn, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches, bell peppers, jalapeno peppers, carrotsl, brussel sprouts, cantaloupe, and watermelon.

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.

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Summertime at the Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 24, 2013

8 a.m. to 12 noon

Well, summer is back, but not as hot as last summer.  We should be able to enjoy fresh, from the garden, vegetables for quite a while.  Our vendors are planting now for fall harvest.

Remember to register for the September 7th Market Bundle Give Away with Lyn Hoffman, the market manager.

Musicians are welcome to play and sign at the Market.  Just call me so I can advertise for you (913 709 5050).

Vendor Produce (Saturday, August 17):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Chic Gypsy Café (Sierra Fox)

Gone this weekend and next.  Will return September 7th.

Cupcake Haven (Haven Fry)

Gone this weekend.  Will return on August 31st.

DT Farms (Dan and Trina Earl)

Corn, peppers, and tomatoes.

Elias Honey (Chuck Elias)

He will return with new honey at the end of August.

Emilie Koehn – The Pie Lady

Gone this weekend.  Will return August 31st.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, beets, carrots, okra, and cucumbers.

Jirak Farm (Mark Jirak and Family)

Cantaloupe, bell peppers, sweet corn, cucumbers, green beans, squash, tomatoes, and watermelon.

L & R Farms (Monie Frakes)

Sweet candy onions, green beans, new potatoes, tomatoes, sweet corn, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches, bell peppers, jalapeno peppers, carrots, brussel sprouts, cantaloupe, and watermelon.

Long View Farm (Gunther and Betty Fischer)

Beets,  brown eggs, garlic (Music and Elephant), onions (cippolini, copra, white Bermuda, and candy apple red), jams (rhubarb vanilla and gourmet five fruit), potatoes (Purple Mountain, Corola, Colorado Rose, and Yukon), peppers (hot and not hot), large and cherry tomatoes, zucchini, zinnias, French baguettes, and rye rolls.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

A variety of 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)

Gone this weekend.  Will return August 31st.

Here is a recipe for these hotter days and perhaps a Labor Day dessert!  And you don’t need an ice cream maker.

Watermelon Sorbet

From EatingWell:  Summer 2002,

Makes: 12 servings, 1/2 cup each, Active Time: 20 minutes, Total Time: 3 1/2 hours (including chilling & freezing times)

Ingredients

  • 1/2 cup sugar
  • 3/4 cup water
  • 6 cups watermelon chunks, (4-pound watermelon), seeded
  • 2 tablespoons lime juice

Preparation

  1. Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
  2. Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
  3. Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
  4. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Tips & Notes

  • Make Ahead Tip: Freeze in an airtight container for up to 2 days.

 

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Wednesday, August 21 – What is at the Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, August 21, 2013

2:30 to 5:30 p.m.

So, we are going to have some real August temperatures.  But 90 degrees is not as bad as last summer.  Hopefully, vegetables and flower will stop “thinking” it is time to quit producing.

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 (913 709 5050).

Vendor Produce (Wednesday, August 21):

DT Farms (Dan and Trina Earl)

Corn, tomatoes, and peppers.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, beets, carrots, okra, and cucumbers.

Jirak Farm (Mark Jirak and Family)

Cantaloupe, bell peppers, sweet corn, cucumbers, green beans, squash, tomatoes, and watermelon.

L & R Farms (Monie Frakes)

Sweet candy onions, green beans, new potatoes, tomatoes, sweet corn, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches, bell peppers, jalapeno peppers, carrotsl, brussel sprouts, cantaloupe, and watermelon.

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.

 

 

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Saturday at the Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 17, 2013

8 a.m. to 12 noon

Can you believe this weather!  It’s great for people, but not the greatest for the garden.  We have plenty of produce at the market, but some vegetables might be “thinking” it is Fall and time to go dormant.

Remember to register for the September Market Bundle Give Away with Lyn Hoffman, the market manager.

Musicians are welcome to play and sign at the Market.  Just call me so I can advertise for you (913 709 5050).

Vendor Produce (Saturday, August 17):

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)

Reese’s and Orange Cream cupcakes.

DT Farms (Dan and Trina Earl)

Corn, peppers, and tomatoes.

Elias Honey (Chuck Elias)

He will return with new honey at the end of August.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, beets, carrots, okra, and cucumbers.

Jirak Farm (Mark Jirak and Family)

Cucumbers, watermelon, cantaloupe, sweet corn, bell peppers, squash, and tomatoes.

L & R Farms (Monie Frakes)

Cabbage, beets, kohlrabi, candy onions, green beans, tomatoes, sweet corn, new potatoes, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches.

Long View Farm (Gunther and Betty Fischer)

Beets,  brown eggs, garlic (Music and Elephant), onions (cippolini, copra, and candy apple red), a few shallots,  jams (rhubarb vanilla and gourmet five fruit), potatoes (Purple Mountain, Corola, Colorado Rose, and Yukon), peppers (hot and not hot), large and cherry 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 another recipe for summer grilling:

Roasted Red, White and Blue Potatoes on the Grill

You can make roasted red, white and blue potatoes in the oven of course, but this recipe will save you during one of those big summer thunderstorms that knocks out the electricity. The grill gives the potatoes a great smoky flavor.  Peeling the blue potatoes requires a little extra time but they look even more vibrant that way. Adding some chopped red peppers and chunks of white cheese boosts the color contrast and flavor too!

Prep Time: 45 minutes, Cook Time: 30 minutes, Total Time: 1 hour, 15 minutes

Ingredients:

  • 1 pound blue or purple potatoes
  • 1 pound red potatoes
  • 1 pound white potatoes
  • 6 tablespoons vegetable oil
  • 3 tablespoons key lime juice
  • 3 teaspoons sea salt
  • pepper

Preparation:

  1. Peel and quarter the blue potatoes. Toss them with 3 tablespoons of the oil, 1 tablespoon lime juice, 1 teaspoon sea salt, and pepper to taste.
  2. Pour the blue potatoes in a single layer onto a piece of heavy aluminum foil, and fold the foil over the potatoes to make a flat, sealed packet. The potatoes should be a single layer for even cooking. The blue potatoes are roasted separately so that their color does not stain the white potatoes.
  3. Quarter the red potatoes, but do not peel them. Peel and cut the white potatoes into similar size pieces. Toss the potatoes with the rest of the oil, remaining lime juice, 2 teaspoons sea salt, and pepper to taste.
  4. Fold the red and white potatoes into a similar foil packet.
  5. Place the foil packets of potatoes onto the grill over medium to low heat, or place them off to the side and close the grill.
  6. Check the potatoes after 10 minutes by piercing them with a fork. Remove them from the heat when they are tender.
  7. Arrange on a platter and serve.

From About.Com, South American Cooking

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The Farmers’ Market in August

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 10, 2013

8 a.m. to 12 noon

As the summer rushes toward the first day of school for our children and grandchildren, the market is flush with fresh produce.

Remember to register for the September Market Bundle Give Away with Lyn Hoffman, the market manager.

Musicians are welcome to play and sign at the Market.  Just call me so I can advertise for you (913 709 5050).

There will not be an e-newsletter for next Wednesday, August 16.

Vendor Produce (Saturday, August 10):

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)

Delicious, fresh “designer” cupcakes and Breakfast Quiches.

DT Farms (Dan and Trina Earl)

Corn, peppers, and tomatoes.

Elias Honey (Chuck Elias)

He will return with new honey at the end of August.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, beets, carrots, okra, and cucumbers.

Jirak Farm (Mark Jirak and Family)

Cantaloupe, sweet corn, green beans, squash, and tomatoes.

L & R Farms (Monie Frakes)

Cabbage, beets, kohlrabi, candy onions, green beans, tomatoes, sweet corn, new potatoes, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches.

Long View Farm (Gunther and Betty Fischer)

Beets,  brown eggs, cabbage (regular, savoy, and red), garlic (Music and Elephant), onions (cippolini, copra, and red), a few shallots,  jams (strawberry-rhubarb, rhubarb vanilla, peach, and gourmet five fruit), potatoes (blue, red, and Yukon), peppers (hot and not hot), eggplants, cherry 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.

 

Get your grill out and try this sweet corn recipe from Eating Well!

Mexican Grilled Corn

Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.

Makes: 4 servings, Time: 25 minutes

Ingredients

  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • 1/2 teaspoon chili powder
  • 4 ears corn, husked
  • 4 tablespoons finely shredded Cotija, (see Shopping Tip) or Parmesan cheese
  • 1 lime, quartered

Preparation

  1. Preheat grill to medium-high.
  2. Combine mayonnaise, yogurt and chili powder in a small bowl.
  3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.

Tips & Notes

  • Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

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August at the Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, August 7, 2013

2:30 to 5:30 p.m.

Now is the peak of the summer vegetable season.  Our vendors have bushels of fresh, ripe produce.  Buy your mid-week at the Market today.

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, August 7):

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)

Delicious fresh “designer” cupcakes.

DT Farms (Dan and Trina Earl)

Corn, tomatoes, and peppers.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, beets, carrots, okra, and cucumbers.

Jirak Farm (Mark Jirak and Family)

Cantaloupe, sweet corn, cucumbers, green beans, squash and tomatoes.

L & R Farms (Monie Frakes)

Cabbage, beets, kohlrabi, candy onions, green beans, new potatoes, tomatoes, sweet corn, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, 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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