Monthly Archives: August 2016

The Last Market Day in August

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, August 31, 2016

2:30 to 5:30 p.m.

Can you believe it is the last day of August – already???  Time is going too fast – at least for me.  There is so much to do in the gardens.  They are still producing and will continue to do so for a couple more months.   But at the same time, it is time to get parts of the garden ready for winter.  We clean off old vegetables (and, of course, weeds!!!!), then we plant “cover” crops.  These are various types of seeds that will help the garden soil improve.  There are so many types one can plant, depending on your soil needs to prevent erosion, suppress weeds and some soil borne pests, and alleviate soil compaction.  And they are natural!  Then in springtime, they are tilled under.

This is the last day to register with Lynn Hoffman, the market manager, for the September 3 Bundle Give Away.   It will be given away the same day as our Sweetness of Autumn festival.  Remember the Market continues through the last Saturday in October.

Double your SNAP benefits ($1 to $25 per market day.)  Get your swiped amount in wooden coins for regular purchases and a matching amount in silver coins to use on local, fresh fruit and vegetables!

Remember that you can use your credit, debit or SNAP (vision) card at the Market Manager’s stand.  She will give you tokens to use as cash at the vendor stands.  We have Atchison Farmers’ Market gift cards in the amount of $10 that you can give as gifts and use at the Market.  We also accept Chamber of Commerce gift cards and Kansas Senior Farmers’ Market Nutrition Program coupons.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, August 31):

New Vendor (Chris Willis)  Tomatoes and peppers.

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, walla walla and red candy onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, and banana peppers.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  May be present.

New Vendor J&K Pollock Ranch, L.L.C.  Pork sausage, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks, liver, and eggs.  If you want special cuts of meat, just ask at their booth to order.  They will have bacon again in a week or so.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, tomatoes, cucumbers, zucchini, squash, and sweet corn.

L&R Farms (Monie Frakes)  Green beans, new potatoes, Brussel sprouts, okra, sweet corn, spaghetti squash, cucumbers, peaches, tomatoes, Candy onions, zucchini, yellow squash, eggplant, cabbage, kohlrabi, kale, collards, bell peppers, sweet & hot banana peppers, yummy snack peppers, jalapenos, delicate squash, acorn squash, and sweet potatoes.

Long View Farm (Gunther & Betty Fischer)  Mountain rose potatoe, tomatoes, garlic (Music, and Spanish Roja), elephant garlic (to plant),  “Fooled You” jalapenos, and shallots, all grown chemical free.  Jams and jellies, including hot and medium Jalapeno jelly and peach-blackberry jelly, French bread, and brown eggs from pastured chickens.

Lynn Hoffman (Market Manager)  Pies by Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

New Vendor Zoe Miner. Sweet baked breads.

Other vendors may be present.

 

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Beautiful, local produce and more at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 27, 2016

Is this August or June?  So much rain!!!  It feels like the beginning of autumn.  Late summer vegetables are still in abundance and fall vegetables are beginning.  Soon we will have apples, pears, and perhaps in late September some mums.  And, the market continues through the last Saturday of October.

Check out the recipe at the end of this newsletter for peppers stuffed with Italian flavored beef and pork.  Our vendors have the peppers, onions, ground beef and pork, eggs and bread (for the bread crumbs)!  Sounds delicious.

Register for the September Bundle-Give-Away, which will take place on Saturday, September 3.  Lynn Hoffman, market manager, has registration forms.

The market manager can swipe your SNAP card for double buying power.  We are able to swipe credit and debit cards too.  We also accept Atchison Farmers’ Market gift cards and Chamber of Commerce gift cards.  Qualified vendors accept Kansas Senior Farmers’ Market Nutrition Program coupons.  There may be some KSFMNP booklets still available at the Atchison Salvation Army.  Check with the Northeast Kansas Area Agency on Aging if they have any.

Note:  If you have a coupon from the Health Clinic, you need to have the vendor sign and indicate the amount of your purchase.  Then take it to the next vendor and do the same.  When you have used the entire amount, leave it with the last vendor.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, August 27):

Apothic Fox Café (Sierra Fox) Café Offerings: Espresso Drinks (Hot & Iced), Tea & chai tea (hot & iced), Smoothies (fresh fruit), Italian Cream Sodas. Gourmet Popsicles, Watermelon cucumber; Concord grape; Strawberry & Bitters; Pumpkin Pie, whipped cream’ Jalapeno peach; Raspberry basil; Strawberries & cream; and Ginger Pear cream: Housemade Gelato (served in waffle cone or cup): Nutella drizzled with raspberry Chambord jam, Lemon buttermilk drizzled with lavender chocolate; Mint chip; Crema (classic vanilla); Blueberry Butter cookie; Raspberry cream cheese; and Chocolate chunk salted caramel.  Entrée Menu, Chilled ginger cantaloupe soup with cucumber sorbet; Crawfish Etouffee with rosemary biscuit; Rosemary Chicken with white wine cream sauce over rice; and Foragers Terrine with French bread and course wine mustard, brie & cornichons; Pastries, Crème Brule, Poppyseed muffin with orange butter glaze, Macaroons, Chocolate Croissants, and Crispy cinnamon pecan chocolate palmiers.

Black Betty (Tiffany Bouldin)  Organic scones, muffins and foccacia bread.

New Vendor (One time a month) Bluff Valley Natural Meats (Ken and Mary Grace Thiltges)  Will return in September.

Cedar Lane Farm (Carrie Kesse and Kirk Russell)  Cherry tomatoes, red and heirloom tomatoes, potatoes, garlic bulbs and braids, and eggplant all grown chemical free, eggs from organic and grass fed hens, and herb plants

New Vendor (Chris Willis) Tomatoes, sweet and hot peppers.

Debbie Dooley Gone this market day.

Earl Farms (Dan and Trina Earl)  Locally grown vegetables and eggs.

Elias Honey (Chuck Elias)  Honey  Sizes in ounces: 2,8,12,16, 24, 32, 80 and a variety of flavored honey straws.

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, walla walla and red candy onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, and banana peppers.

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 coffee available, including cold Sumatran coffee.

New Vendor J&K Pollock Ranch, L.L.C.  Bacon, pork sausage, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks, liver and eggs.  If you want special cuts of meat, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, tomatoes, cucumbers, zucchini, squash, and sweet corn.

L&R Farms (Monie Frakes) New potatoes. Brussel sprouts, okra, sweet corn, spaghetti squash, cucumbers, peaches, tomatoes, Candy onions, new potatoes, zucchini, yellow squash, eggplant,  kale, collards, bell peppers, sweet & hot banana peppers, yummy snack peppers, jalapenos, and sweet potatoes.

Long View Farm (Gunther and Betty Fischer) New potatoes (Mountain Rose), cherry and regular tomatoes,  shallots,  three varieties of garlic, elephant garlic, “fooled you” jalapenos, zucchini, and spaghetti squash, all grown chemical free, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including hot and medium jalapeno jelly.

Lynn Hoffman (Market Manager)  Pies by Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow) Mallow Farm will have zoodles (zucchini noodles), basil pesto, tomatoes, garlic, garlic salt made from garlic grown on the farm (preservative free), squash, okra, sweet and hot peppers.  The bell peppers are extra large and perfect for stuffing; we will also have Anaheim peppers which are a good size for stuffing.  We will also have herb plants, milkweed for the Monarch Butterflies, and flower bouquets.  Although the Farmer’s Market will continue until the last Saturday in October, this will be our last Farmer’s Market for 2016.  Come by and stock up on garlic!!  We thank our customers for their support this year, and we look forward to seeing you in 2017.

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.)

New Vendor Two Hungry Lads (Luca Zia and Augustine Blosser)  Assorted homemade cookies, the last zucchini cakes of the season, cheese biscuits, pure cane sugar crème and root beer sodas.

Wide Horizon Farm (Karen Soyland)  Will be gone until more produce is ready.

Other vendors may be present.

Recipe of the Week

Stuffed peppers are an easy dish to make and serve your family and friends.  Most of the ingredients can be purchased at our market.  Serve them with fresh sweet corn and mashed potatoes.

Italian Pork & Beef Stuffed Bell Peppers (Serves 4)

Ingredients:

4 medium bell peppers

  • 3 tbsp olive oil, divided
  • 1/4 c onion, diced
  • 1/4 c carrot, diced
  • 1 large garlic clove, minced
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 large egg, beaten
  • 1/4 c breadcrumb
  • 1/2 tbsp Worcestershire sauce
  • 1/4 tsp dried parsley
  • 1/4 tsp dried basil
  • 1/8 tsp dried oregano
  • 1/8 tsp dried rosemary
  • 1/8 tsp paprika
  • Pinch crushed red pepper flakes
  • Tomato sauce, for topping
  • Shredded cheese, for topping
  • Salt, to taste
  • Pepper, to taste

Directions:

Preheat the oven to 350 degrees.

Bring a large pot of salted water to a boil.  Slice off the tops of the bell peppers.  Carefully remove the seeds and veins from the inside of each pepper and discard.  Add the peppers to the water and boil for 5 minutes.  Drain the peppers, pat dry and set them aside (upside down) to cool.

Meanwhile, heat 2 tbsp of the the olive oil in a large skillet over medium heat.  Add the onions and carrots and cook until soft, about 6 minutes.  Add the garlic and cook for 1 minute longer.  Remove the onion mixture with a slotted spoon and set aside.

In a large bowl, combine the beef, pork and egg.  Add the onion mixture, breadcrumb, Worcestershire, parsley, basil, oregano, rosemary, paprika and red pepper flakes to the meat mixture.  Mix well with your hands to combine.

Lightly brush the remaining 1 tbsp of olive oil over the bell peppers.  Season the peppers with salt and pepper inside and out.  Stuff each pepper with the meat mixture.  Place the peppers in a baking dish.  It is best to use a baking dish that is just large enough to hold the peppers because it will keep them from falling over while baking.  Place the baking dish on a larger baking sheet to prevent any spilling over in the oven.

Bake in the preheated oven for 45 minutes.  Remove the peppers from the oven.  Spoon tomato sauce on top and sprinkle with shredded cheese.  Return the bell peppers to the oven and bake for 15 minutes longer.

Allow the peppers to cool for 5 minutes before serving.

 

 

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A Cool Wednesday Market Day

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, August 24, 2016

2:30 to 5:30 p.m.

Did you see “Muriel” when she arrived in town?  She will be a wonderful addition related to Atchison history and she is beautiful!

Cooler weather will make the Wednesday market enjoyable for all – vendors and customers.  Our farmers and other vendors continue to have a wide selection of local produce, jams and jellies, and baked goods for you and your family.

Register with Lynn Hoffman, the market manager, for the September 3 Bundle Give Away.   It will be given away the same day as our Sweetness of Autumn festival.  Remember the Market continues through the last Saturday in October.

If you have a gift certificate from the Health Clinic, please let the vendor write in their name and the amount you spent at their booth before taking it to the next vendor.  When you have spent the full amount on the gift certificate, leave it with the last vendor from whom you made a purchase.

Double your SNAP benefits ($1 to $25 per market day.)  Get your swiped amount in wooden coins for regular purchases and a matching amount in silver coins to use on local, fresh fruit and vegetables!

Remember that you can use your credit, debit or SNAP (vision) card at the Market Manager’s stand.  She will give you tokens to use as cash at the vendor stands.  We have Atchison Farmers’ Market gift cards in the amount of $10 that you can give as gifts and use at the Market.  We also accept Chamber of Commerce gift cards and Kansas Senior Farmers’ Market Nutrition Program coupons.  There are may still be some coupon packs available for those who qualify at the Salvation Army or the Area Agency on Aging.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, August 24):

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, walla walla and red candy onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, and banana peppers.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  May be present.

New Vendor J&K Pollock Ranch, L.L.C.  Bacon, pork sausage, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks, liver, and eggs.  If you want special cuts of meat, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, cucumbers, squash, and sweet corn.

L&R Farms (Monie Frakes)  Green beans, new potatoes, Brussel sprouts, okra, sweet corn, spaghetti squash, cucumbers, peaches, tomatoes, Candy onions, zucchini, yellow squash, eggplant, cabbage, kohlrabi, kale, collards, bell peppers, sweet & hot banana peppers, yummy snack peppers, jalapenos, and sweet potatoes.

Long View Farm (Gunther & Betty Fischer)  New potatoes (Yukon gold, Corolla, and Mountain Rose), tomatoes, garlic (Music, German Red, and Spanish Roja), elephant garlic,  “Fooled You” jalapenos, and shallots, all grown chemical free.  Jams and jellies, including hot and medium Jalapeno jelly and other homemade pure fruit jams, French bread, and brown eggs from pastured chickens.

Lynn Hoffman (Market Manager)  Pies by Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

New Vendor Two Hungry Lads  May be present.

New Vendor Zoe Miner. Sweet baked breads.

Other vendors may be present.

 

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More Products and Vendors at the Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 20, 2016

8 a.m. to 12 noon

It is the third Saturday in August.  School is in session for most and there is (sometimes) a touch of autumn in the air – at least a break from the heat and humidity.

The Market keeps adding new vendors with products for your enjoyment.  This Saturday, Bluff Valley Natural Meats owned by Ken and Mary Grace Thiltges will be at the market with naturally grown lamb and pastured chicken, which are also fed non-GMO grain they produce.  In addition, we have J & K Pollock Ranch with beef and pork.

In the past our Farmers’ Market has meant only locally grown vegetables, fruit, local honey, and baked goods.  But we also have some vendors who prepare ready to eat items.  Be sure to visit Black Betty (Tiffany Bouldin) and Apothic Fox Cafe (Sierra Fox).  They have delicious sweet and savory items for you to take home for your meals.

Register for the September Bundle-Give-Away.  Lynn Hoffman, market manager, has registration forms.

The market manager can swipe your SNAP card for double buying power  We also accept Atchison Farmers’ Market gift cards and Chamber of Commerce gift cards.  Qualified vendors accept Kansas Senior Farmers’ Market Nutrition Program coupons.  There may be some KSFMNP booklets still available at the Atchison Salvation Army.  Check with the Northeast Kansas Area Agency on Aging if they have any.

Note:  If you have a coupon from the Health Clinic, you need to have the vendor sign and indicate the amount of your purchase.  Then take it to the next vendor and do the same.  When you have used the entire amount, leave it with the last vendor.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, August 20):

Apothic Fox Café (Sierra Fox) Café Offerings: Espresso Drinks (Hot & Iced), Tea & chai tea (hot & iced), Smoothies (fresh fruit), Italian Cream Sodas. Gourmet Popsicles, Watermelon cucumber; Concord grape; Strawberry & Bitters; Pumpkin Pie, whipped cream’ Jalapeno peach; Raspberry basil; Strawberries & cream; and Ginger Pear cream: Housemade Gelato (served in waffle cone or cup): Nutella drizzled with raspberry Chambord jam, Lemon buttermilk drizzled with lavender chocolate; Mint chip; Crema (classic vanilla); Blueberry Butter cookie; Raspberry cream cheese; and Chocolate chunk salted caramel.  Entrée Menu, Chilled ginger cantaloupe soup with cucumber sorbet; Crawfish Etouffee with rosemary biscuit; Rosemary Chicken with white wine cream sauce over rice; and Foragers Terrine with French bread and course wine mustard, brie & cornichons; Pastries, Crème Brule, Poppyseed muffin with orange butter glaze, Macaroons, Chocolate Croissants, and Crispy cinnamon pecan chocolate palmiers.

Black Betty (Tiffany Bouldin)  Organic scones, muffins and foccacia bread.

New Vendor (One time a month) Bluff Valley Natural Meats (Ken and Mary Grace Thiltges)  Naturally grown lamb and pastured chickens, which are also fed organic grains.  Gluten free pumpkin bread.

Cedar Lane Farm (Carrie Kesse and Kirk Russell)  New potatoes, onions, garlic, cherry tomatoes, cucumbers, zucchini and summer squash all grown chemical free, eggs from organic and grass fed hens, and herb plants

New Vendor Chris Willis Tomatoes, sweet and hot peppers.

Debbie Dooley Eggs, angel food cakes, zucchini breads, and goat milk soap and lotion.

Earl Farms (Dan and Trina Earl)  Locally grown vegetables and eggs.

Elias Honey (Chuck Elias)  Honey  Sizes in ounces: 2,8,12,16, 24, 32, 80 and a variety of flavored honey straws.

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, walla walla and red candy onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, and banana peppers.

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 coffee available, including cold Sumatran coffee.

New Vendor J&K Pollock Ranch, L.L.C.  Bacon, pork sausage, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks, liver and eggs.  If you want special cuts of meat, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, cucumbers, squash, and sweet corn.

L&R Farms (Monie Frakes) New potatoes. Brussel sprouts, okra, sweet corn, spaghetti squash, cucumbers, peaches, tomatoes, Candy onions, new potatoes, zucchini, yellow squash, eggplant, cabbage, kohlrabi, kale, collards, bell peppers, sweet & hot banana peppers, yummy snack peppers, jalapenos, and sweet potatoes.

Long View Farm (Gunther and Betty Fischer) Asian pears, new potatoes (Mountain Rose, Carola, and Yukon Gold), cherry and regular tomatoes,  shallots,  three varieties of garlic, elephant garlic, “fooled you” jalapenos, zucchini, and spaghetti squash, all grown chemical free, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including hot and medium jalapeno jelly.

Lynn Hoffman (Market Manager)  Pies by Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow) Mallow Farm will have free samples of garlic salt and basil pesto made from garlic and basil grown on the farm.  They will also have zoodles (zucchini noodles), squash, huge bell peppers–think stuffed peppers for dinner, other sweet and hot peppers, tomatoes, okra, cucumbers, flower bouquets.  Fall is a good time to plant perennial plants to allow time for their root systems to become established before winter’s cold weather.  We will have perennial herb plants (dill, sage, chives) and milkweed for the Monarch butterflies–some complete with Monarch caterpillars.

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.)

New Vendor Two Hungry Lads (Luca Zia and Augustine Blosser)  Chocolate chip zucchini cake; cheese biscuits; freshly squeezed lemonade; ginger molasses cookies; chocolate cookies; and chocolate chip cookies.

Wide Horizon Farm (Karen Soyland)  Will be gone until more produce is ready.

Other vendors may be present.

Recipe of the Week

What about a refreshing summer drink using ingredients from the Market.  The recipe is from the Northeastern Kansas Beekeepers’ Association newsletter.

Watermelon Lemonade with Honey

1 and ½ pounds watermelon, roughly chopped

1 cup lemon juice

½ cup local honey

6 cups water

 

Put watermelon, lemon juice, honey, and 2 cups water in a blender.  Process on high until smooth (about 2 minutes).  Pour into a large pitcher or container that can be closed and add remaining water.  Stir to combine and taste for sweetness – add more honey if needed.

Serve over ice.

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The Taste of Summer at the Wednesday Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, August 17, 2016

2:30 to 5:30 p.m.

What do you think about for a summer meal?  Watermelon, corn on the cob, grilled meat?  We have it all at the Market.  Plus other mid to late summer vegetables, baked goods, jams and jellies, and more.

Coming this Saturday, another meat vendor with natural raised chicken and lamb!

Register with Lynn Hoffman, the market manager, for the September  3 Bundle Give Away.   It will be given away the same day as our Sweetness of Autumn festival.  Remember the Market continues through the last Saturday in October.

If you have a gift certificate from the Health Clinic, please let the vendor write in their name and the amount you spent at their booth before taking it to the next vendor.  When you have spent the full amount on the gift certificate, leave it with the last vendor from whom you made a purchase.

Double your SNAP benefits ($1 to $25 per market day.)  Get your swiped amount in wooden coins for regular purchases and a matching amount in silver coins to use on local, fresh fruit and vegetables!

Remember that you can use your credit, debit or SNAP (vision) card at the Market Manager’s stand.  She will give you tokens to use as cash at the vendor stands.  We have Atchison Farmers’ Market gift cards in the amount of $10 that you can give as gifts and use at the Market.  We also accept Chamber of Commerce gift cards and Kansas Senior Farmers’ Market Nutrition Program coupons.  There are may still be some coupon packs available for those who qualify at the Salvation Army or the Area Agency on Aging.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, August 17):

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, walla walla and red candy onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, and banana peppers.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  May be present.

New Vendor J&K Pollock Ranch, L.L.C.  Bacon, pork sausage, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks, liver, and eggs.  If you want special cuts of meat, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, cucumbers, squash, and sweet corn.

L&R Farms (Monie Frakes)  New potatoes. Brussel sprouts, okra, sweet corn, spaghetti squash, cucumbers, peaches, tomatoes, Candy onions, new potatoes, zucchini, yellow squash, eggplant, cabbage, kohlrabi, kale, collards, bell peppers, sweet & hot banana peppers, yummy snack peppers, jalapenos, and sweet potatoes.

Long View Farm (Gunther & Betty Fischer)  Asian “yard” long beans, new potatoes (Yukon gold, Corolla, and Mountain Rose), tomatoes, garlic (Music and German Red), elephant garlic,  “Fooled You” jalapenos, and shallots, all grown chemical free.  Jams and jellies, including Gingered Asian pear butter and other homemade pure fruit jams, French bread, and brown eggs from pastured chickens.

Lynn Hoffman (Market Manager)  Pies by Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

New Vendor Two Hungry Lads  May be present.

Other vendors may be present.

 

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National Farmers’ Market Week and Farm Animal Petting Zoo

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 13, 2016

8 a.m. to 12 noon

It is National Farmers’ Market Week across the US this week!  Vendors will be giving away our new green Atchison Farmers’ Market reusable shopping bags – as long as the supply lasts Saturday morning.

Trina Earl will be here today with her Small Farm Animal Petting Zoo.  Bring your children or grandchildren so they can get to know some farm animals.

It is the start of a new registration period for Bundle-Give-Away – for September.  Lynn Hoffman, market manager, has registration forms.

The market manager can swipe your SNAP card for double buying power  We also accept Atchison Farmers’ Market gift cards and Chamber of Commerce gift cards.  Qualified vendors accept Kansas Senior Farmers’ Market Nutrition Program coupons.  There may be some KSFMNP booklets still available at the Atchison Salvation Army.  Check with the Northeast Kansas Area Agency on Aging if they have any.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, August 13):

Apothic Fox Café (Sierra Fox) Café Offerings: Espresso Drinks (Hot & Iced), Tea & chai tea (hot & iced), Smoothies (fresh fruit), Italian Cream Sodas. Gourmet Popsicles, all made with fresh fruit and herbs: Housemade Gelato (served in waffle cone or cup): Nutella topped with raspberry Chambord jam, Crema (classic vanilla), Blueberry Butter cookie.  Desserts Crème Brule, Carrot Cake with cream cheese buttercream, Poppyseed muffin with orange butter glaze, Macaroons, Chocolate Croissants, Tiramisu.

Black Betty (Tiffany Bouldin)  Organic scones, muffins and foccacia bread.

Cedar Lane Farm (Carrie Kesse and Kirk Russell)  New potatoes, onions, garlic, cherry tomatoes, cucumbers, zucchini and summer squash all grown chemical free, eggs from organic and grass fed hens, and herb plants

Debbie Dooley Eggs, angel food cakes, and zucchini breads.

Earl Farms (Dan and Trina Earl)  Locally grown vegetables and eggs.

Elias Honey (Chuck Elias)  Honey  Sizes in ounces: 2,8,12,16, 24, 32, 80 and a variety of flavored honey straws.

Genova Farm (Debbie and Mark Genova and girls)  Sweet corn, green beans, red candy and walla walla onions, kale, carrots, cabbage, banana peppers, new potatoes, cucumbers, and squash.

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 coffee available, including cold Sumatran coffee.

New Vendor J&K Pollock Ranch, L.L.C.  Bacon, pork sausage, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks, liver and eggs.  If you want special cuts of meat, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, cucumbers, squash, and sweet corn.

L&R Farms (Monie Frakes)  New potatoes. Brussel sprouts, okra, sweet corn, cucumbers, peaches, tomatoes, Candy onions, new potatoes, zucchini, yellow squash, eggplant, cabbage, kohlrabi, kale, collards, bell peppers, sweet & hot banana peppers, yummy snack peppers, jalapenos, and sweet potatoes.

Long View Farm (Gunther and Betty Fischer) Asian pears, new potatoes (Mountain Rose, Carola, and Yukon Gold), cherry and regular tomatoes, fresh cut herbs, shallots,  garlic, elephant garlic, zucchini, and spaghetti squash, all grown chemical free, mixed prairie flower bouquets, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including blackberry jelly and new ginger Asian pear butter.

Lynn Hoffman (Market Manager)  Pies by Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)  Tomatoes, hot and sweet peppers, cucumbers, squash, zoodles (zucchini noodles), fresh basil pesto made from farm basil and garlic, garlic salt, flower bouquets, herbs, and milkweek for the Monarch butterflies.

The Pie Lady (Emilie Koehn)  Will return next Saturday.

The Tortilla Man (Gilbert Gasper) Regular, whole wheat, and spicy flour tortillas.  (He makes balloon animals for children.)

New Vendor Two Hungry Lads (Luca Zia and Augustine Blosser)  Cheese biscuits, Chocolate chip zucchini cake; freshly squeezed lemonade; “crostoli” Italian pastry; ginger molasses cookies; cold cane sugar root beer bottled sodas

Wide Horizon Farm (Karen Soyland)  Will return next Saturday.

Other vendors may be present.

Recipe of the Week

This is the time of the summer when there is an abundance of squash and other vegetables.  Try this for a quick meal.  Just have everything cut, etc. so you can add it quickly.

Garlic-Lover’s Vegetable Stir Fry with Eggplant, Zucchini, and Yellow Squash

(Makes about 4 servings, recipe created by Kalyn with inspiration from Cooking from the Heart: The Hmong Kitchen in America.)

1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables)
2 T peanut oil or canola oil (or possibly a little more if you don’t have a non-stick pan)
2 T finely minced garlic (or less)
1 onion, sliced top to bottom in strips about 1/2 inch wide
1/4 tsp. salt
3 T Oyster Sauce (look for it by the Asian foods in any supermarket)

Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from squash and larger eggplants before you cut them into short strips about 1/2 inch wide. Get oil, oyster sauce, salt, and measuring spoons out and have ready on the counter near the stove.

Put wok or frying pan on the stove and heat 1-2 minutes, until it’s too hot to hold your hand over it. (You should be able to almost see the heat shimmering up from the wok.) Add the oil and heat about 30 seconds, then add minced garlic and sliced onion and cook 20 seconds, stirring constantly.  (Could add slivered chicken, pork, or beef at this point and cook until firm.)

Add the rest of the vegetables all at once, add salt, and cook 4-5 minutes, stirring every 20-30 seconds, or until vegetables are barely starting to soften.

Add Oyster Sauce, stirring gently so all the vegetables are coated with sauce. Cook about 2 minutes more, stirring a few times. Serve hot.

 

 

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National Farmers’ Market Week at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, August 10, 2016

2:30 to 5:30 p.m.

Celebrate National Farmers’ Market Week with us.  Did you know:

Great information from the National Sustainable Agriculture Coalition:

“Between 2007 and 2012, America lost more than 95,000 small and medium sized farms. Thankfully, supporting farmers’ markets and sound food and agriculture methods can reverse this trend:

Farmers’ Markets are Growing. Today there are 8,500 farmers’ markets in the U.S. That’s a 180% growth since 2006.

Farmers’ Markets Help Farmers Start Businesses and Stay in Business

18% of farmers selling at farmer’s markets are under 35.

43% have farmed for less than 10 years. Also, small-market farm operations that sell at farmers’ markets have nearly a 10% greater chance of staying in business than those selling through traditional channels.

Farmers’ Markets Stimulate Local Economies

Growers selling locally create 13 new jobs per $1 million in revenue earned (vs. 3 from those that do not).

Double your SNAP benefits ($1 to $25 per market day.)  Get your swiped amount in wooden coins for regular purchases and a matching amount in silver coins to use on local, fresh fruit and vegetables!

Remember that you can use your credit, debit or SNAP (vision) card at the Market Manager’s stand.  She will give you tokens to use as cash at the vendor stands.  We have Atchison Farmers’ Market gift cards in the amount of $10 that you can give as gifts and use at the Market.  We also accept Chamber of Commerce gift cards and Kansas Senior Farmers’ Market Nutrition Program coupons.  There are may still be some coupon packs available for those who qualify at the Salvation Army or the Area Agency on Aging.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, August 10):

Genova Farm (Debbie and Mark Genova and girls)  Okra, sweet corn, green beans, walla walla and red candy onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, and banana peppers.

New Vendor J&K Pollock Ranch, L.L.C.  Bacon, pork sausage, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks and liver.  Special price on two pound packages of hamburger ($4.50/lb.),  and eggs.  If you want special cuts of meat, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Green beans, sweet corn, cantaloupe, squash cucumbers, tomatoes, and locally grown peaches.

L&R Farms (Monie Frakes)  New potatoes. Brussel sprouts, okra, sweet corn, cucumbers, peaches, tomatoes, Candy onions, new potatoes, zucchini, yellow squash, eggplant, cabbage, kohlrabi, kale, collards, bell peppers, sweet & hot banana peppers, yummy snack peppers, jalapenos, and sweet potatoes.

Long View Farm (Gunther & Betty Fischer)  Asian pears, blackberries, Asian “yard” long red and green beans, green beans, new potatoes (Yukon gold and Mountain Rose), tomatoes, spaghetti squash, garlic (Music and German Red), elephant garlic, onions, “Fooled You” jalapenos and sweet Hungarian peppers. shallots, and zucchini all grown chemical free,  Blackberry jelly and Strawberry-blackberry jam, and other homemade pure fruit jams, French bread, and brown eggs from pastured chickens.

Lynn Hoffman (Market Manager)  Pies by Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

The Pie Lady (Emilie Koehn)  Pies, bread and cinnamon rolls.

New Vendor Two Hungry Lads  Cheese biscuits, soft pretzels, ginger molasses cookies, chocolate cookies, freshly squeezed lemonade, and cane sugar root beer..

Other vendors may be present.

 

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