Monthly Archives: September 2016

First October Market Day

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 1, 2016

Everyone – It’s the 1st of October which means Oktoberfest in Atchison.  Also, welcome to town Benedictine College parents and siblings for Family Weekend.

A couple of our vendors will be on the Mall this Saturday:  Ghost Roast, with their delicious coffees, and Debbie Dooley, with her goat milk products.  Visit them after you’ve finished shopping at the Market.

The Market will have a cornucopia of autumn colors with pumpkins, melons, squash, pork and beef, as well as many more baked items, honey, jams and jellies (think about Christmas gifts?) and entrees.  Check out the surprising salad recipe at the end of this newsletter – Tomato and Watermelon salad.  And it’s healthy too!

Our final Bundle Give Away for the 2016 season will take place at 10 a.m.  It has been a great way to introduce people to what is available at the Market and has a probable value of at least $75 or more!

 

You can still use your Kansas Senior Farmers’ Market Nutrition coupons at the Market until our last Market day on Saturday, October 29.  Lynn Hoffman, our Market Manager, can swipe your credit, debit, or SNAP cards for tokens you can use as cash at most of the vendors.  We also have Atchison Farmers’ Market gift cards (another great Christmas gift) you can use and we accept Atchison Chamber of Commerce gift certificates.

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

Vendor Produce (Saturday, October1):

Apothic Fox Café (Sierra Fox) Espresso Drinks, Tea & chai tea, Smoothies, Italian Cream Sodas, French hot chocolate (served with homemade marshmallow). Gourmet Popsicles, Watermelon cucumber; Concord grape; Strawberry & Bitters; Jalapeno peach; Raspberry basil; and Strawberries & cream. Gelato: Blueberry Butter cookie; Lemon Buttermilk w/raspberry Chambord jam, Mint Chip, Salted caramel chocolate chunk with rosemary caramel drizzle, Coconut with lavender chocolate drizzle. Pastries,  Chocolate Croissant, Pumpkin bread with maple butter glaze, Passionfruit olive oil chocolates (with popping sugar inside) and take hom smores kit (homemade graham cracker, homemade marshmallow and milk chocolate, and macaroons.  Crepes: Passionfruit pudding filled crepe topped with blueberry sauce, Ham and Gruyere Crepe w/a touch of Dijon, and Nutella w/raspberry Chambord jam and banana.

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

New Vendor (One time a month) Bluff Valley Natural Meats (Ken and Mary Grace Thiltges)   Will be back October 22.

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 Will be back October 8.  On the Mall for Oktoberfest.

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

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, carrots, radishes, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, bell and banana peppers.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  )  On the Mall today.

New Vendor J&K Pollock Ranch, L.L.C.  Beef, pork and eggs.  If you want special cuts of meat or larger quantities, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, cucumbers, summer squash, winter squash, and green beans.

L&R Farms (Monie Frakes) Pumpkins, Gourds, Decorative Squash, Indian Corn, Sweet Potatoes, Apples, Acorn Squash, Butternut Squash, Spaghetti Squash, Carnival Squash, Delicata Squash, Tomatoes, Grape Tomatoes, Lettuce Blend, Kale, Brussels Sprouts, Cucumbers, Candy Onions, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, Zucchini, & Yellow Squash.

Long View Farm (Gunther and Betty Fischer) New crop chestnuts, Asian yard-long beans, green beans, Swiss chard, cherry and regular tomatoes, garlic (Spanish Roja, Susanville, and Chenok Red), “fooled you” jalapenos and other sweet peppers, and spaghetti squash, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including freshly made Five Fruit Jam and apple butters, as well as other flavors, sachet bags (lavender leaves and Sweet Annie) and cut flowers.

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

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.)

Other vendors may be present.

Recipe of the Week

Did you know that according to recent research, watermelon contains many phenolic compounds, including lycopene, for anti-inflammatory and antioxidant health benefits?  And it’s delicious.  Here is a simple recipe from Southern Living.  Most of the ingredients are available from our vendors.  Enjoy!

Tomato-and-Watermelon Salad

  • Yield: Makes 4 to 6 servings

Ingredients

  • 5 cups (3/4-inch) seeded watermelon cubes
  • 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 small red onion, quartered and thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 c. extra virgin olive oil
  • Romaine lettuce leaves (optional)
  • Cracked black pepper to taste

Preparation

  1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
  2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

 

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A Beautiful Autumn Day at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, September 28, 2016

2:30 to 5:30 p.m.

Isn’t this autumn weather wonderful?

The Wednesday Farmers’ Market continues with plenty of honey, coffee, baked goods, beef, pork, eggs, and more.
You can swipe credit and debit cards at the Market Manager’s stand.  You can also use SNAP cards for double benefits ($1 to 25 each market day).  If you have Kansas Senior Farmers Market Program coupons bring them to the market.  We also accept AFM gift cards and Chamber of Commerce gift cards.  If you want to buy AFM gift cards, just ask Lynn Hoffman.

See Lynn Hoffman, market manager, to register for the final Bundle Give Away that will take place on the first Saturday of October.  Remember the Market continues through the last Saturday in October.

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

Vendor Produce (Wednesday, September 28):

New Vendor (Chris Willis)  Tomatoes and peppers.

Elias Honey (Chuck Elias)  Honey comb and 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, carrots, radishes, sweet onions, bell and banana peppers, kale, pears, squash, and cucumbers.

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.  Beef, pork and eggs.  If you want special cuts of meat or larger quantities, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family) Watermelon, cantaloupe, cucumbers, squash, winter squash and tomatoes.

L&R Farms (Monie Frakes)  Apples, green beans, new potatoes, Brussel sprouts, okra, radishes, 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.

Lynn Hoffman (Market Manager)  Pies and roll ups 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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It’s a Beautiful Day in the Market Neighborhood!

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 24, 2016

Come to the market a little early this Saturday (around 7:30 a.m.) while we are setting up to see the parade in the sky. The 1st Annual Muriel Fly-In will take place this Saturday with planes overhead in a parade out to the airport between (7:30 and 7:45 a.m.)  Muriel will have her wings on and there will be lots to do at the event.

Charles Iner, Benedictine College student, will be playing acoustic guitar again. We will have an abundance of vegetables, honey, coffees, baked goods, beef, pork, eggs, jams and jellies, and prepared entrees.  At the end of this newsletter is an easy recipe for a one dish meal using produce from the Market:  Pasta, Sausage, Tomatoes, and Bell Peppers.

Remember to register for our final Bundle Give Away on October 1.  Lynn Hoffman has the forms.  But the Market will continue through Saturday, October 31.

You can swipe credit and debit cards at the Market Manager’s stand.  You can also use SNAP cards for double benefits.  If you have Kansas Senior Farmers Market Program coupons bring them to the market.  We also accept AFM gift cards and Chamber of Commerce gift certificates. If you want to buy AFM gift cards, just ask Lynn Hoffman.

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

Vendor Produce (Saturday, September 24):

Apothic Fox Café (Sierra Fox) Espresso Drinks, Tea & chai tea, Smoothies, Italian Cream Sodas, French hot chocolate (served with homemade marshmallow). Gourmet Popsicles, Watermelon cucumber; Concord grape; Strawberry & Bitters; Jalapeno peach; Raspberry basil; and Strawberries & cream. Gelato: Blueberry Butter cookie; Lemon Buttermilk w/raspberry Chambord jam, Mint Chip, Salted caramel chocolate chunk with rosemary caramel drizzle, Coconut with lavender chocolate drizzle. Pastries,  Chocolate Croissant, Pumpkin bread with maple butter glaze, Passionfruit olive oil chocolates (with popping sugar inside) and take hom smores kit (homemade graham cracker, homemade marshmallow and milk chocolate, and macaroons.  Crepes: Passionfruit pudding filled crepe topped with blueberry sauce, Ham and Gruyere Crepe w/a touch of Dijon, and Nutella w/raspberry Chambord jam and banana.

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 be back October 22.

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 Will be back October 8.  On the Mall for Oktoberfest.

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

Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, carrots, radishes, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, bell 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.  Beef, pork and eggs.  If you want special cuts of meat or larger quantities, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, green beans, cantaloupe, tomatoes, cucumbers, zucchini (gold and green), summer squash, tomatoes, and bell peppers.

L&R Farms (Monie Frakes) Apples, pumpkins, gourds, new potatoes, green beans, Delicata squash, acorn squash, Brussel sprouts, okra, spaghetti squash, cucumbers, peaches, tomatoes, Candy onions, 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 crop chestnuts, Asian yard-long beans, green beans, Swiss chard, cherry and regular tomatoes, garlic (Spanish Roja, Susanville, and Chenok Red), “fooled you” jalapenos and other sweet peppers, zucchini, and spaghetti squash, all grown chemical free, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including freshly made Five Fruit Jam and apple butters, as well as other flavors, sachet bags (lavender leaves and Sweet Annie) and cut flowers.

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

The Pie Lady (Emilie Koehn)  Will be gone this week.

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

New Vendor The Hungry Lad (Luca Zia)  Gone for the season (?)

Other vendors may be present.

Recipe of the Week

Fresh ingredients you can buy at the Market.

Pasta, Sausage, Tomatoes, and Peppers.

This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.  Prep time:   30 min.  Total time: 45 min. 4 servings

Ingredients:

Coarse salt

  • 3/4 pound rigatoni
  • 2 tablespoons extra-virgin olive oil
     1 pound sweet or spicy Italian sausage, casings removed
  • 1  bell pepper (not green), cut into 1/4-inch strips

1 small yellow squash, cut into 1/4-inch rounds

  • 2 pounds cherry tomatoes, halved
  • Red-pepper flakes
  • Grated Pecorino Romano, for serving

Directions

In a large pot of boiling salted water, coo pasta according to package instructions.  Reserve 1/2 c . pasta water, then drain.

  1. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
  2. Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.

 COOK’S NOTES

Yellow bell peppers are sweeter than green ones.

From:  Martha Stewart

 

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A Short Taste of Summer Before Fall Begins

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, September 21, 2016

2:30 to 5:30 p.m.

Summer temperatures are back for a while, but the rain is holding off.

The Wednesday Farmers’ Market continues with plenty of honey, coffee, baked goods, beef, pork, eggs, and more.
Also, come to see us at the Taste of Atchison from 5 – 8 p.m. this Thursday, Sept. 22, on the Mall. We will be partnering with Live Well, Live Atchison.

You can swipe credit and debit cards at the Market Manager’s stand.  You can also use SNAP cards for double benefits ($1 to 25 each market day).  If you have Kansas Senior Farmers Market Program coupons bring them to the market.  We also accept AFM gift cards and Chamber of Commerce gift cards.  If you want to buy AFM gift cards, just ask Lynn Hoffman.

See Lynn Hoffman, market manager, to register for the final Bundle Give Away that will take place on the first Saturday of October.  Remember the Market continues through the last Saturday in October.

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

Vendor Produce (Wednesday, September 21):

New Vendor (Chris Willis)  Tomatoes and peppers.

Elias Honey (Chuck Elias)  Honey comb and regular 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, carrots, radishes, sweet onions, bell and banana peppers, kale, pears, squash, and cucumbers.

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.  Beef, pork and eggs.  If you want special cuts of meat or larger quantities, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, tomatoes, cucumbers, zucchini (green and gold), summer squash, tomatoes, and bell peppers.

L&R Farms (Monie Frakes)  Apples, green beans, new potatoes, Brussel sprouts, okra, radishes, 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)  See you Saturday with chestnuts and more.

Lynn Hoffman (Market Manager)  Pies and roll ups 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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A Beautiful, Cool September Day at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 17, 2016

Sunshine at the Saturday market –  supposed to be between 55 and 80F and lovely weather. Come enjoy a beautiful day shopping at the Atchison Farmers’ Market while enjoying the music of Jim Dixon.

Our usual “Pie Lady”, Emily Koehn, will not be at the Market this Saturday (her granddaughter will be in town – choices, choices???), but we will have a one day pie lady, Rachel Thompson, selling pies, as well as Lynn Hoffman’s sister, Pauline Schuele.

Of course there will be plenty of vegetables, coffees, other drinks, baked goods, meats (beef and pork), honey, jams & jellies and prepared entrees.  Check out the spaghetti squash recipe at the end of the newsletter.

Remember to register for our final Bundle Give Away on Saturday, October 1. Lynn Hoffman has the forms. But the Market will continue through Saturday, October 31.

You can swipe credit and debit cards at the Market Manager’s stand.  You can also use SNAP cards for double benefits. If you have Kansas Senior Farmers Market Program coupons bring them to the market. We also accept AFM gift cards and Chamber of Commerce gift certificates. If you want to buy AFM gift cards, just ask Lynn Hoffman.

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

Vendor Produce (Saturday, September 17):

Apothic Fox Café (Sierra Fox) Espresso Drinks, Tea & chai tea, Smoothies, Italian Cream Sodas, French hot chocolate (served with homemade marshmallow). Gourmet Popsicles, Watermelon cucumber; Concord grape; Strawberry & Bitters; Jalapeno peach; Raspberry basil; and Strawberries & cream. Gelato: Blueberry Butter cookie; Lemon Buttermilk w/raspberry Chambord jam, and Mint Chip.  Pastries? Chocolate Croissant, Pumpkin bread with maple glaze, Poppyseed bread with orange butter glaze, and Crème brule and macaroons.  Crepes: Passionfruit cream filled crepe with blueberry sauce, Ham and Gruyere Crepe w/course mustard, Nutella w/raspberry Chambord jam and banana, and gorgonzola, pear and walnut crepe.

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 be back October 22.

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 Goat milk soap, lotion, eggs, and cookies

Earl Farms (Dan and Trina Earl)  Gone for the season.

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

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)  Will return next week.

New Vendor J&K Pollock Ranch, L.L.C.  Beef, pork and eggs.  If you want special cuts of meat or larger quantities, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, green beans, cantaloupe, tomatoes, cucumbers, zucchini (gold and green), summer squash, tomatoes, bell peppers and sweet corn.

L&R Farms (Monie Frakes) New potatoes, green beans, Delicata squash, acorn squash, Brussel sprouts, okra, spaghetti squash, cucumbers, peaches, tomatoes, Candy onions, 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 crop chestnuts, Asian yard-long beans, green beans, Swiss chard, cherry and regular tomatoes, garlic (Music, Spanish Roja, Susanville, and Chenok Red), “fooled you” jalapenos and other sweet peppers, zucchini, and spaghetti squash, all grown chemical free, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including freshly made apple butter and “red hot” apple butter, as well as other flavors, sachet bags (lavender leaves and Sweet Annie) and cut flowers.

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

One week only.  Rachel Thompson.  Fruit pies.

The Pie Lady (Emilie Koehn)  Will be gone this week.

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

New Vendor The Hungry Lad (Luca Zia)  May be at the Market.

Other vendors may be present.

Recipe of the Week

Spaghetti squash is a good keeper (for months in a cool area – not refrigerator) and can be used is multiple ways.  Here is an easy, tasty recipe.

Spaghetti Squash with Mushrooms and Sage

Prep time: 10 min.  Cook time: 50 min.  Serves 2 – 4 as a side dish.

(From Feasting at Home Blog by Sylvia Fountaine).

Ingredients

  • 1 small spaghetti squash (about 2 lbs)
  • 1 Tablespoon butter
  • 2 Tablespoon olive oil
  • ½ an onion, chopped
  • 12- 16 ounces sliced mushrooms
  • 4-6 garlic cloves, finely chopped
  • 3 Tablespoons fresh torn sage
  • salt and pepper to taste
  • generous pinch nutmeg
  • ¼ cup grated Romano cheese (or Parmesan)
  • Pine nuts (optional)

Directions

Preheat oven to 400 F

  1. Cut spaghetti squash in half (either way) and place open side down on a parchment lined baking sheet. Bake 40 minutes-50 minutes – or microwave for 12 minutes.
  2. While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms , turn heat to medium and saute until they begin to release their liquid,about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generouslywith salt and pepper and nutmeg.
  3. Check squash, by piercing with the tip of a sharp knife to see if it’s done.
  4. When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the saute pan with the mushrooms and stir to incorporate. Taste for salt, and add more if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and sprinkling of pine nuts.

 

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Sweetness at the Wednesday Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, September 14, 2016

2:30 to 5:30 p.m.

What a September so far – rain and the grass is still green.  Is this Kansas?  No matter.  It’s better than blazing heat!

The Market is still going strong.  In fact you will be able to buy HONEY this Wednesday!  A lot of people have been asking for it on Wednesdays, so Chuck Elias will be with us tomorrow.  Also, we will have plenty of vegetables, baked goods, and coffees.

You can swipe credit and debit cards at the Market Manager’s stand.  You can also use SNAP cards for double benefits ($1 to 25 each market day).  If you have Kansas Senior Farmers Market Program coupons bring them to the market.  We also accept AFM gift cards and Chamber of Commerce gift cards.  If you want to buy AFM gift cards, just ask Lynn Hoffman.

See Lynn Hoffman, market manager, to register for the final Bundle Give Away that will take place on the first Saturday of October.  Remember the Market continues through the last Saturday in October.

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

Vendor Produce (Wednesday, September 14):

New Vendor (Chris Willis)  Tomatoes and peppers.

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.  Will return on Saturday.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, tomatoes, cucumbers, zucchini (green and gold), summer squash, tomatoes, bell peppers and sweet corn.

L&R Farms (Monie Frakes)  Green beans, new potatoes, Brussel sprouts, okra, radishes, 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)  Tomatoes, garlic (Music, Chesnok Red, Susanville, 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 and more varieties, French bread, and brown eggs from pastured chickens.

Lynn Hoffman (Market Manager)  Pies and roll ups 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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Acoustic Guitar Music for your Farmers’ Market Shopping

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 10, 2016

September 10, Saturday at the Farmers’ Market will feature a Benedictine College student, Charles Iner, on acoustic guitar.  Come and enjoy his music.

Two meat vendors will be at the Market this weekend:  Ken and Mary Graced Thiltges of Bluff Valley Natural Meats with chicken and lamb; and Jonathan Pollock and his family of J&K Pollock Ranch with pork and beef.

Of course, you will be able to buy a variety of vegetables, honey, jams and jellies, baked goods, prepared entrees, and more.  The market continues to have a full range of products to fulfill your needs – through October 31.

Check out the recipe at the end of this newsletter for Mediterranean Vegetables and Lamb.  You can find the ingredients at our Market today.

And remember, you can swipe credit and debit cards at the Market Manager’s stand.  You can also use SNAP cards for double benefit.  If you have Kansas Senior Farmers Market Nutrition Program coupons bring them to the Market.  We also sell and redeem Atchison Farmers Market gift cards.  You can redeem your Chamber of Commerce gift certificates too.

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

Vendor Produce (Saturday, September 10):

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, Rosemary Chicken with white wine cream sauce over rice; Rustic country pate with mixed peppercorns and pistachios with French bread, coarse wine mustard, cornichons, and celery remoulade, and Spinach garlic artichoke dip with tortilla chips; 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 broiler chickens, eggs, and gluten-free  pumpkin bread.

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 Goat milk soap, banana bread, cookies, and cinnamon rolls..

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.  New products include preformed beef and pork patties and ground pork.  Pork sausage, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks, liver and eggs.  If you want special cuts of meat or larger quantities, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, tomatoes, cucumbers, zucchini (gold and green), summer squash, tomatoes, bell peppers and sweet corn.

L&R Farms (Monie Frakes) New potatoes, green beans, Delicata squash, acorn squash, Brussel sprouts, okra, spaghetti squash, cucumbers, peaches, tomatoes, Candy onions, 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) Asian yard-long beans, Swiss chard, Corolla potatoes,  cherry and regular tomatoes,  shallots,  garlic (Music, Spanish Roja, Susanville, and Chenok Red), elephant garlic, “fooled you” jalapenos and other sweet peppers, zucchini, and spaghetti squash, all grown chemical free, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including jalapeno and peach blackberry jellies, as well as other flavors.

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

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 The Hungry Lad (Luca Zia)  May be at the Market.

Other vendors may be present.

Recipe of the Week

This is an easy recipe for four servings.  Prep time is 15 minutes and a cooking time of 30 minutes.

Mediterranean Vegetables and Lamb

Ingredients

1 Tb olive oil

¼ lb lean lamb filet, trimmed of any fat and thinly sliced

½ c. shallots, halved

2 large eggplants, cut into chunks

½ teasp. each ground cumin, paprika and ground coriander

1 red, 1 orange and 1 green pepper, cut into chunks

1 garlic clove, sliced

1/3 c. vegetable stock

¼ lb. cherry tomatoes

Handful cilantro leaves, roughly chopped

Directions

Heat the oil in a large, heavy-based frying pan.  Cook the lamb and shallots over a high hea fcor 2-3 minutes until golden.  Add the eggplant and stir-fry for 3-4 minutes until beginning to soften.

Add the spices and toss well, then add the peppers and garlic.  Reduce the heat and cook over a moderate heat for 4-5 minutes until they start to soften.

Pour in the stock and stir to coat.  Add the tomatoes, season, then cover with a lid and simmer for 15 minutes, stirring occasionally until the vegetables are tender.  Stir in the cilantro and serve.

 

From Good Food

 

 

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