Atchison Farmers’ Market
Fresh, Friendly, Local
Open through October 28
Market E-Newsletter, Saturday, September 23, 2017
8 a.m. – noon
Come enjoy the sunshine and visit with your Atchison neighbors at the Atchison Farmers’ Market this Saturday, September 23, from 8 a.m. until noon. Plenty of late season locally grown, fresh vegetables, fruits, honey, baked goods, jams, jellies, and more produced by people you know.
Note: Come see us at “The Taste of Atchison” on Thursday, September 28, from 5 – 7 on the Mall. Tickets $5 with proceeds going to United Way.
And there is, again, so much to do in Atchison: BC Family Weekend, Fall Clean-Up, Catfish Chasers Tournament and an International Girls in Aviation and Vintage Fly-In!
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 register for the October Bundle Give Away at her booth also.
If you are in favor of the Star Bond project providing funds to build a canopy over the Market area, let us know or contact the City Commissioners. This is a project that would not cost the City, but would use a portion of sales tax generated from that area. And . . . it would not only benefit the Market, but whatever other community organization that would like to use that area.
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.
Go “like” The Atchison Farmer’s Market Facebook and follow us on atchisonfarmers.market
Vendor Produce (Saturday, September 23):
Cedar Lane Farm (Carrie Kesse and Kirk Russell and Gus) Summer squash, zucchini, tomatoes, cucumbers, cherry tomatoes, garlic, new potatoes, onions and herb plants. Naturally grown produce.
Crunchy Granola (Jessica Gigstad) Homemade granola.
DT Farms (Dan and Trina Earl) Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.
Elias Honey (Chuck Elias) Elias Apiary Going Out of Business Sale
Due to injuries suffered in a vehicle accident last winter, I’m no longer able to physically operate my beekeeping operation on a scale large enough to continue selling at the Atchison Farmers’ Market. I will continue to sell honey from my farm located just south of Atchison at 18512 272 Road. Phone numbers 426-0143 and 367-0375. All honey sold at the Farmers’ Market during September and October will be offered at discounted prices. I’ll certainly miss interacting with the customers I’ve met at the Market.
Old Prices Closeout Prices
Sticks $.25 $.20
2 oz. bear 1.50 1.00
8 oz. bear 4.00 3.00
12 oz. bear 5.00 4.00
16 oz. jar 6.00 5.00
24 oz. bear 9.00 8.00
32 oz. jar 11.00 10.00
80 oz. jug 22.00 20.00
Genova Farm (Debbie and Mark Genova and girls) Sweet corn, green beans, Fall salad mix, baby kale, sweet candy onions, beets, okra, new potatoes, cucumber, bell peppers, squash, and 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.
Interbrook Ridge Farm (Juan Jorge) Fresh locally grown figs, baked corn chips, basil, potted, cilantro, fresh cut, green beans, Don Chele’s Arbol pepper hot sauce, garlic, organic softneck, jalapeno peppers, poblano peppers, serrano peppers, tomato – Rutgers and Amana Orange, traditional flour tortillas, and zasta (zuchinni noodles).
Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon, cantaloupe, green beans, squash, tomatoes, sweet corn, cucumbers, and red and green bell peppers.
L&R Farms (Monie Frakes) Broccoli, pumpkins, ornamental squash, locally grown apples, delicata squash, cantaloupe, kohlrabi, okra, tomatoes, grape tomatoes, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, brussels sprouts, 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, green beans, and hot or sweet banana peppers in ½ bushel lots.
Long View Farm (Gunther and Betty Fischer) Chestnuts, English walnuts, hazelnuts, baby bok choi, radishes (a variety), arugula, okra, tomatoes, Asian yard long red and green “noodle” beans, Dutch and French shallots, peppers (hot and sweet), onions (yellow cippolini, super sweet, and red wing), salad zucchini, squash (butternut and spaghetti), herbs (parsley, oregano, basil, bay leaves, chives, and sage), brown eggs, French bread and honey whole wheat, made with organic flour, jams and jellies (5 fruit, apricot (a variety) blueberry, apple butter), potted plants (Jade and cactus), and fresh cut flowers. Naturally grown produce.
Lynn’s Tasty Treats (Lynn Hoffman) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits.
The Pie Lady (Emilie Koehn) Back this week! Pies, breads, and more.
The Tortilla Man (Gilbert Gasper) Regular, whole wheat, jalapeno and cayenne tortillas. (He makes balloon animals for children.)
Other vendors may be present.
Recipe with ingredients from our Market
The weather will be changing next week with cooler temperatures. Here is a recipe with four items available from our market (brussels sprouts, carrots, garlic and parsley).
Balsamic Roasted Brussels Sprouts and Carrots (from Damn Delicious)
6 Servings; Prep time: 10 minutes, Cook time: 25 minutes; Total time: 35 minutes
Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup.
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 1/2 pounds brussels sprouts, halved
- 6 carrots, cut diagonally in 1 1/2-inch-thick slices
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup dried cranberries
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
- Place brussel sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.
- Place into oven and bake until browned and tender, about 20-25 minutes.
- Serve immediately with cranberries, garnished with parsley, if desired.