Monthly Archives: July 2017

July is almost over – Where has summer gone!

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 29, 2017

8 a.m. – noon

Wow!  It’s only supposed to be 83 F on Saturday.  A great day to come to the Farmers’ Market and visit with your friends and our vendors.

Thankfully, it is a bit wet in our gardens.  But our farmers will be harvesting all kinds of vegetables and fruits for you.  There will also be meats, flours, coffees, honey, baked goods, and plants to provide habitat for Monarch butterflies.

This Saturday is the last day to register for the August 5 Bundle Give Away (value between $50 and $75).  Register with Debbie Genova, the Market Manager (green and white striped tent).  She can swipe your credit, debit or SNAP cards also. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

Show your support for your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Follow us on atchisonfarmers.market and the Atchison Farmer’s Market Facebook.

Vendor Produce (Saturday, July 29):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, cherry tomatoes, garlic, new potatoes, beans, eggs, and herb plants.  Naturally grown produce.

Cold Springs Acres (Wayne and Marla Olson)  A variety of vegetables.

Debbie Dooley  Goat milk soap and lotion, homemade angel food cake, homemade zucchini muffins and eggs.  If I have time I may have some cookies.

DT Farms (Dan and Trina Earl)  Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.

Elias Honey (Chuck Elias)  Local honey and honey sticks.

Genova Farm (Debbie and Mark Genova and girls)  Sweet Corn, Green beans, Tomatoes, carrots, beets, bell peppers, banana peppers, red and white candy onions, new potatoes, squash, cucumbers, cut flowers and baby kale.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.  Cups of cold brewed coffee will be available.

Independence Creek Farm (Paul Steinbach and Family)  A variety of vegetables and jams.

Interbrook Ridge Farm (Juan Jorge)  Baked corn chips, traditional flour tortillas, baked corn taco shells, baby broccoli, cucumbers, potted basil plants, eggplants, jalapeno peppers and potatoes. Pop and water for hydration purposes.

J & K Pollock Ranch LLC (Jonathan Pollock)  New this week is USA Kansas Lamb , chops, ground, and leg of lamb.  This is Not from New Zealand.  Beef and Pork: No antibiotics and no added hormones in this!  Eggs:  Non GMO, free range.  Non GMO grains: wheat , rye , corn  all milled fresh for the best flours and corn meal.  Special grill bundles   Beef Patties buy 3 pounds or more $5.20/lb  save $0.30/lb,  Pork chops buy 3 pounds or more  $3.50/lb  save $0.25/lb

Jirak Family Produce (Theresa, Mark and Family)   Sweet corn, green beans, cantaloupe, squash, and cucumbers.

L&R Farms (Monie Frakes) Sweet corn, tomatoes, grape tomatoes, local Missouri peaches, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, cabbage, kohlrabi, kale, sweet potatoes, fresh herbs, sweet banana peppers, Yummy snack peppers, and carrots.  Call ahead (816-390-7453) to reserve canning tomatoes, pickling cucumbers, beets, and hot or sweet banana peppers in 1/2 bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, leeks, herbs (dill for pickling, basil and  parsley bouquets), sweet and hot peppers, tomatoes (a variety), eggplants, English (burpless) cucumbers, beans (French pencil, green, and some Asian yard long “noodle” beans), baby carrots, new potatoes, beets (Detroit red, chioggia), garlic, Dutch and French shallots, onions( Candy and red cippolini),  yellow and green salad zucchini, larger green and zucchini for frying or making bread, brown eggs, organic traditional white loaf and French bread, jams and jellies, and fresh cut sunflowers and zinnias.  Naturally grown produce.

Lynn’s Tasty Treats  (Lynn Hoffman) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits.

Mallow Farm, LLC (James Mallow, MD & Barbara D. Bramblett) Herb plants: basil, parsley, catnip, mint, rosemary, sage, thyme, chives, lemongrass, cilantro; Flower plants: Shasta daisies, dianthus, Mexican sunflower, lavender, lanceleaf coreopsis, gaillardia, and blazing Prairie Star; For the Butterflies: tropical and perennial milkweed (host plants for the Monarch butterfly), and native flowers (nectar plants); Produce:  garlic, cucumbers, bell peppers, sweet banana peppers, hot banana peppers, jalapeno peppers, zucchini, yellow squash, big tomatoes, salad tomatoes, and cherry tomatoes, all naturally grown; Cut flower bouquets.

St Andre Orchard (John Rziha Family)  Peaches, blackberries, and apples.

The Pie Lady (Emilie Koehn)  Will return August 5.

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

Two Hungry Lads (Luca and Rosa Zia) Will return August 14.

Other vendors may be present.

Recipe with ingredients from our Market

We have a new item at the Market this week:  locally raised lamb.  This is a recipe we have used for years and is a great summer meal with a cucumber and/or tomato in yogurt addition.

Spiced Lamb in Pita (from Bon Appetit, October 2000)

Mix chopped cucumber and tomato (from our Market) into plain yogurt for spooning into the pita.

Makes 2 servings (can be multiplied for more servings)

Ingredients

  • 10 ounces ground lamb
  • 1/2 cup chopped onion
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 2 warm large pita breads

Preparation

  1. Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.

 

 

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A Cooler Day at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, July 26, 2017

2:30 – 5:30 p.m.

Enjoy a mid-week trip to the Atchison Farmers’ Market.  Our farmer/vendors are caring for their gardens to keep the vegetables going – watering where possible. There is still a lot to harvest, including a variety of fruit.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates. Also, just two more market days to sign up for the August Bundle Give Away!

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Follow us on atchisonfarmers.market and Atchison Farmers Market Facebook.

Vendor Produce (Wednesday, July 26):

Genova Farm (Debbie and Mark Genova and girls)   Sweet Corn, Green beans, Tomatoes, carrots, beets, bell peppers, banana peppers, red and white candy onions, new potatoes, squash, cucumbers, cut flowers and baby kale.

J & J’s Eggs (Jaemon & Jeven Smith)  Eggs.

Jirak Family Farm (Mark and Theresa Jirak and family)   Corn, green beans, squash, cucumbers.   Also, call ahead for sweet corn to freeze or can.  367-0560

L&R Farms (Monie Frakes) Sweet corn, tomatoes, grape tomatoes, local Missouri peaches, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, cabbage, kohlrabi, kale, sweet potatoes, fresh herbs, sweet banana peppers, Yummy snack peppers, and carrots.  Call ahead (816-390-7453) to reserve canning tomatoes, pickling cucumbers, beets, and hot or sweet banana peppers in 1/2 bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, leeks, dill for pickling, tomatoes (a variety), eggplants, English (burpless) and lemon cucumbers, beans (green, yellow, and some Asian yard long “noodle” beans), baby carrots, new potatoes (Yukon, Colorado Rose, and Purple Majesty), beets (Detroit red, chioggia), garlic, Dutch and French shallots, onions( Ailsa Craig and red cippolini), yellow and green salad zucchini, larger green and zucchini for frying or making bread, squash (patty pan and green and yellow Zephyr), brown eggs, white loaf bread made with organic flour, jams and jellies, and fresh cut flowers.

St. Andre Orchard (John Rziha and Family)  Peaches, blackberries, and maybe some apples.

Other vendors may be present.

 

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“Love Me Tender . . . ” Vegetables, Fruits, and More at the Saturday Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 22, 2017

8 a.m. – noon

“Elvis” Garry Meyer will be at the Market this Saturday to add to the fun!  There will be ice cream cookies (Renee’s Cookies) and plenty of fruit (peaches, apples, and blackberries) and lots of mid-summer vegetables (many, many local vendors – not shipped in hundreds or thousands of miles in a truck).  Plus, there will be beverages and baked goods.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Follow us on atchisonfarmers.market and the Atchison Farmer’s Market Facebook.

Vendor Produce (Saturday, July 22):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, cherry tomatoes, garlic, new potatoes, beans, eggs, and herb plants.

Cold Springs Acres (Wayne and Marla Olson)  A variety of vegetables.

Debbie Dooley  Goat milk soap and lotion, homemade Angel Food Cake and zucchini bread and fresh eggs

DT Farms (Dan and Trina Earl)  Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.

Elias Honey (Chuck Elias)  Local honey and honey sticks.

Genova Farm (Debbie and Mark Genova and girls)  Sweet corn, green bean, squash , new potatoes, sweet candy onions red and white, kale, bell peppers, banana peppers, cucumbers, green onions, beets, carrots.  Bulk green beans available to order for canning or freezing.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.  Cups of cold brewed coffee will be available.

Independence Creek Farm (Paul Steinbach and Family)  Apricot preserves, blackberry jam, fresh basil & oregano, kohlrabi, turnips, green beans, onions, and icicle radishes.

Interbrook Ridge Farm (Juan Jorge)  New: baked corn taco shells. Traditional flour tortillas, baked corn chips, potatoes, baby broccoli, green beans, and perhaps a cilantro bunch or two if they all haven’t bolted yet.  Also, perhaps some fresh cut flowers if the heat hasn’t beaten them down too badly  And cooler full of ice cold coke and Ozarka water!

Jirak Family Produce (Theresa, Mark and Family)   Sweet corn, green beans, squash, and cucumbers.

L&R Farms (Monie Frakes) Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs, Sweet banana peppers, Yummy snack peppers, and Carrots.  Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, leeks, dill for pickling, sweet and hot peppers, tomatoes (a variety), eggplants, English (burpless) cucumbers, kale, beans (green and some Asian yard long “noodle” beans), baby carrots, new potatoes (Yukon, Colorado Rose, and Purple Majesty), beets (Detroit red, chioggia), garlic, Dutch and French shallots, onions( Ailsa Craic and red cippolini), red and green cabbage, yellow and green salad zucchini, larger green and zucchini for frying or making bread, squash (patty pan and green and yellow Zephyr), brown eggs, organic French bread, jams and jellies, and fresh cut flowers

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) On vacation.

Mallow Farm, LLC (James Mallow, MD & Barbara D. Bramblett) Herb plants: Basil, Parsley, Catnip, Mint, Rosemary, Sage, Thyme, Chives, Lemongrass, Cilantro; Flower Plants:   Shasta Daisies, Painted Daisies, Dianthus, Mexican Sunflower, Lavender. Lanceleaf Coreopsis, Gailardia; For the Butterflies: Tropical & Perennial Milkweed (host plants), and native flowers (nectar plants); Produce:  Garlic, Cucumbers, Bell Peppers, Sweet Banana Peppers, Hot Banana Peppers, Jalapeno Peppers, Zucchini, Yellow squash, Tomatoes, and Cherry Tomatoes; and cut flower bouquets .

Renee’s Cookies (Renee Zwahl)  Ice cream cookies.

St Andre Orchard (John Rziha Family)  Peaches, blackberries, and a few apples.

The Pie Lady (Emilie Koehn)  Will return August 5.

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

Two Hungry Lads (Luca and Rosa Zia)   Freshly squeezed lemonade; cane sugar Root Beer and Creme sodas; fresh sun dried tomato spaghetti; traditional penne rigate, homemade Pizzelles (Italian waffle-like cookies), and chocolate chip zucchini cake.

Other vendors may be present.

Recipe with ingredients from our Market

We know summer is in full swing when growers pick zucchini by the bushel!  So what easy way can we use it.  Here is a recipe I’ve used for several years and I freeze it for winter – a bit of summer in January!  Because it has been pureed, it has a creamy, satisfying texture!

Easy Zucchini Soup (from Allrecipes)

Prep Time:  10 min; Cook Time: 15 min; Ready in: 25 min.

This creamy (but cream-free!) soup is a great addition to any meal. It’s quick and easy, you will have your guests thinking that you have been cooking all day!

Ingredients

1/2 cup butter

2 pounds zucchini, cut into chunks

1 (15 ounce) can chicken broth

1 teaspoon salt (I leave this out.)

1 teaspoon curry powder

Directions

  1. Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
  2. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

 

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Roasted Okra

Okra is now in season.  Okra fairs well when it’s treated with the proper respect. It likes things hot (it grows in the high humid heat of summer quite happily, thank you), so roasting it in a hot oven makes some sense. No liquid, nothing to encourage its famously slimy edge: just okra, heat, and a bit of time to bring out its earthy, nutty, slightly sweet edge. While this recipe makes an obvious side dish, I’ve been known to set out roasted okra as more of an appetizer or snack while the rest of dinner is still underway—it’s always the first such item to go, with purported okra-haters the first to gobble it up.

As always, look for pods with minimal (if any) browning. You want bright, plump, lively-seeming okra—nothing tired out or past its prime. Remarkably small pods can be kept whole, small and medium pods should be halved as instructed below. Beware of large okra specimens; like zucchini, okra can get woody when it gets to big, and nothing can really change that, as much as you’d like to.

Roasted Okra

Total time: 30 min.; Prep: 5 min.; Cook time: 25 min.  Serves 4- 6

Ingredients

1 lb okra

3 green onions

1 Tb vegetable oil

½ teasp fine sea salt

How to Make It

Preheat an oven to 400°F. While the oven heats, trim the okra, removing the tough stem ends. Cut the okra pods in half lengthwise for faster, more even roasting; cutting them before cooking in the dry heat of the oven also seems to further minimize the slime-factor for which these nutty pods are so famous.

Trim off and discard the root end and any dried part from the green ends of the green onions. Cut the green onions in half lengthwise, and then cut them (white and green parts) into 3-inch lengths.

Either in a roasting pan, on a rimmed baking sheet, or in a large bowl, combine the okra and the green onion. Drizzle the vegetables with the oil and sprinkle with the salt. Toss to coat everything evenly and thoroughly. Spread the vegetables in a single layer in a roasting pan or rimmed baking sheet.

Roast the okra until it’s tender and its edges are browning; this tends to happen somewhere in the neighborhood of 25 minutes. After 15 minutes, you may want to take the pan out and stir the vegetables around a bit, being sure to settle the okra back into a single layer before returning the pan to the oven to finish roasting. Serve the roasted okra, hot or warm.

If this recipe appeals to you, you may well also like Grilled Okra or Sautéed Okra.

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Back “Home” to the Farmers’ Market Location

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, July19, 2017

2:30 – 5:30 p.m.

Yes, Wednesday’s market will be hot, but our offerings will be worth the trip to the market! We will be back in our Farmers’ Market location and we will feature blackberries, peaches, sweet corn, and so many more vegetables and fruits.

The Vegetable Petting Zoo will also be at the market with a new game to help you learn about great tasting local vegetables.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Visit us on http://www.atchisonfarmers.market. and ww.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, July 19):

Genova Farm (Debbie and Mark Genova and girls)   Sweet corn, green beans, squash, cucumbers, red and white candy onions, baby kale, carrots, beets, new potatoes, tomatoes, cut flowers.

Jirak Family Farm (Mark and Theresa Jirak and family)   Sweet corn, zucchini, golden zucchini, yellow squash, cucumbers, and green beans.

L&R Farms (Monie Frakes)  Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs, Sweet banana peppers, Yummy snack peppers, and Carrots.  Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.

St. Andre Orchard (John Rziha and Family)  Peaches, donut peaches, and blackberries.

Two Hungry Lads (Luca and Rosa Zia)  Freshly squeezed lemonade; cane sugar Root Beer and Creme sodas; fresh sun dried tomato spaghetti; and homemade Pizzelles (Italian waffle-like cookies).

Other vendors may be present.

 

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Fresh pasta, meats, locally grown fruit, vegetables, breads, coffees and more.

 

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 15, 2017

8 a.m. – noon

Come to our Amelia Week location – the north side of the parking lot between 6th and 7th Streets on Kansas Avenue.  The vendors will be parked like they are at the regular market location so they will be easy to find.

We have vendors selling fresh pasta, meat, tortillas, breads, beverages, flowers, and of course, the freshest vegetables and fruits in town – just picked and not shipped in from hundreds of miles away.

The Market Manager, Debbie Genova (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers’ Market Nutrition Program. Buy your Farmers’ Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, July 15):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, cherry tomatoes, garlic, new potatoes, beans, eggs, and herb plants.

Cold Springs Acres (Wayne and Marla Olson)  A variety of vegetables.

Debbie Dooley  She is on the Mall for the Amelia Festival.

DT Farms (Dan and Trina Earl)  Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.

Elias Honey (Chuck Elias)  Local honey and honey sticks

Genova Farm (Debbie and Mark Genova and girls)  Sweet corn, green bean, squash , new potatoes, sweet candy onions red and white, kale, bell peppers, banana peppers, cucumbers, green onions, beets, carrots.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.

Independence Creek Farm (Paul Steinbach and Family)  Apricot preserves, blackberry jam, fresh basil & oregano, kohlrabi, turnips, green beans, onions, and icicle radishes.

Interbrook Ridge Farm (Juan Jorge)  Delicious traditional flour tortillas, just like mama used to make; and better than restaurant quality baked corn chips. In addition, we will be selling farm fresh produce, such as broccoli, beets, cilantro, potatoes and 3 varieties of garlic: Oregon Blue and Polish Red are the two soft neck varieties we grow, and the hard neck variety is German Extra Hardy. Lastly, for the fresh cut flower lovers, Interbrook Ridge will offer several beautiful flower bouquets.

J & K Pollock Ranch LLC (Jonathan Pollock) Beef and Pork: No antibiotics and no added hormones in this!  Eggs:  Non GMO, free range.  Non GMO grains: wheat , Rye , Corn  all milled fresh for the best flours and corn meal.  Special grill bundles   Beef Patties buy 3 pounds or more $5.20/lb  save $0.30/lb,  Pork chops buy 3 pounds or more  $3.50/lb  save $0.25/lb

Jirak Family Produce (Theresa, Mark and Family)  Sweet corn, squash, cucumbers.

L&R Farms (Monie Frakes) Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs, Sweet banana peppers, Yummy snack peppers, and Carrots.  Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, leeks, tomatoes (a variety), English (burpless) cucumbers, beans, (green, purple, yellow and some Asian yard long), baby carrots, new potatoes, beets (Detroit red, chioggia), kohlrabi, garlic and Elephant garlic, Dutch and French shallots, onions( Candy and Supersweet), bok choi, scallions, Swiss chard, red and green cabbage, yellow and green salad zucchini, larger green zucchini for frying or making bread,  squash (patty pan and green and yellow Zephyr), brown eggs, organic French bread, jams and jellies, fresh cut herbs, and fresh cut prairie flowers

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits, Pauli’s pies and rolls.

Mallow Farm, LLC (James Mallow, MD & Barbara D. Bramblett) Herb plants: Basil, Parsley, Catnip, Mint, Rosemary, Sage, Thyme, Chives, Lemongrass; Flower Plants:   Shasta Daisies, Painted Daisies,  Stocks, Dianthus, Mexican Sunflower, Lavender. Lanceleaf Coreopsis; For the Butterflies: Tropical & Perennial Milkweed (host plants), and native flowers (nectar plants); Produce:  Garlic, Cucumbers, Peppers, Zucchini, Yellow squash, and snow peas; and cut flower bouquets .

Renee’s Cookies (Renee Zwahl)  Fair themed cookies (corn dogs, ice cream cones, cotton candy and pretzels)

St Andre Orchard (John Rziha Family) Locally grown peaches, donut peaches – twice as sweet as ordinary peaches, blackberries, and some apples.

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

Two Hungry Lads (Luca and Rosa Zia)  Cheese biscuits, ginger molasses cookies; chocolate chip cookies; chocolate chip zucchini cake; freshly squeezed lemonade; fresh spaghetti and penne rigate in traditional or spinach varieties. We encourage you to preorder pasta by sending an email to  twohungrylads@hotmail.com to ensure we have enough on-hand.  Pasta sold in half pound or pound increments.

Other vendors may be present.

Recipe with ingredients from our Market

Peach-Blackberry Compote with Basil Syrup (from EatingWell Magazine)

Fresh basil, which has a special affinity with peaches, is the secret ingredient in this sophisticated compote. The basil garnish gives guests a clue to the subtle flavor in the syrup.

Ingredients for 4 servings

  • ¼ cup sugar
  • 3 tablespoons dry white wine
  • 3 sprigs fresh basil, plus more for garnish
  • 2 2- ½-inch strips orange zest
  • 3 cups sliced peeled peaches (3-4 medium) (see Tip)
  • 1 cup fresh blackberries
  • 1 tablespoon lemon juice

Preparation (Prep Time: 20 min. Total Time: 50 min.)

  1. Combine sugar and wine in small saucepan; bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep for 30 minutes.
  2. Strain syrup into a small bowl, pressing on basil and zest to release maximum flavor.
  3. Shortly before serving, combine peaches, blackberries, lemon juice and basil-infused syrup in a serving bowl; toss gently to coat. Serve garnished with basil sprigs.
  • Tip: To peel peaches, dip in boiling water for 30 or 40 seconds to loosen their skins. Let cool slightly, then slip off skins with a paring knife.

 

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Amelia Week at 7th and Kansas Avenue

Amelia Week at our Temporary Location

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, July12, 2017

2:30 – 5:30 p.m.

The Wednesday Farmers’ Market will be across the street from the Post Office on the corner of 7th and Kansas Avenue.  We make room for the carnival each year.

Our farmer/vendors will have all of their delicious offerings available for you today – corn, peaches, blackberries, baked goods, fruit jams and so many more vegetables.

You will find our Saturday market at this same location.  Then we will move back to the Farmers’ Market space the week of July 16.

The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.

You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, July 12):

Genova Farm (Debbie and Mark Genova and girls) Sweet Corn, Green Beans Tomatoes, Bell and Banana Peppers, Red and White Candy Onions, Red and white New Potatoes, Kale, Green Onions, Squash, Cucumbers, Beets and Carrots

Independence Creek Farm (Paul Steinbach and family)   Turnips, beets, kohlrabi, radishes, blackberry jam, apricot preserves, green beans.

Jirak Family Farm (Mark and Theresa Jirak and family)  Sweet corn, squash, cucumbers.

L&R Farms (Monie Frakes)  Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, Cauliflower, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs. Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits, pies and rolls.

St. Andre Orchard (John Rziha and Family)  Peaches, donut peaches, and blackberries.

Other vendors may be present.

 

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Filed under Farmers Market, Atchison, Kansas