Market News

The Market – Memorial Day Weekend

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, May 25, 2013

8 a.m. to 12 noon

Isn’t the weather wonderful for sleeping?  Spring vegetables are doing great:  asparagus, rhubarb, lettuces, radishes, scallions, and so much more.  But summer vegetables could use a bit more heat!

We will have the Juneteenth group with us this weekend.  They will be selling t-shirts to raise money for the event and giving our information about the festivities.  Check their table to learn more about this important commemoration.

Vendor Produce (Saturday, May 22):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce, bedding plants, and free range brown eggs.

Elias Honey (Chuck Elias)

Honey, baby honey bears (portable for your tea), and honey straws.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green onions, radishes, and spinach.

L&R Farms (Monie Frakes)

Asparagus, green onions, lettuce, radishes, potatoes, strawberry hanging baskets, bedding plants, (annual flowers, tomatoes, and peppers)

Long View Farm (Gunther and Betty Fischer)

Arugula, asparagus, bok choi, brown eggs, collard greens, green onions, herbs (parsley, chives, cilantro, sage) kale, radishes, rhubarb, swiss chard, and strawberry rhubarb jam,

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Providence Farm (Christy Harris)

Artisan breads, fresh brown eggs, goat milk soap and lotion, and snow cones.

Other vendors may be present also.

Did you know that you can make a delicious summer drink using rhubarb?  Serve it over shaved or crushed ice.

Rhubarb Sherbet Drink – 6 servings

Ingredients:

1 lb fresh rhubarb, trimmed, washed and cut in 1-inch pieces
1 1/2-2 1/2 cups water
2 1/2 cups sugar
3 cups cold water, for serving
crushed ice, for serving (or shaved ice)

Directions:

1 Combine rhubarb and 1 cup water in a small non-reactive saucepan.
2 Bring to a boil over high heat.
3 Reduce heat to low, cover, and simmer 20 minutes.
4 When rhubarb is soft, strain and discard solids. (or you can compost it)

5 Measure the juice and add enough water to make 2 cups.
6 Return to pan.
7 Add sugar.
8 Bring to a boil over medium heat, stirring until sugar dissolves.
9 Increase heat to high and boil briskly, uncovered and undisturbed, for 5 minutes, or until syrup reaches 220°F on a candy thermometer.
10 Cool to room temperature.
11 To serve, pour 1/2 cup syrup into a tumbler.
12 Stir in 1/2 cup cold water.
13 Fill tumbler with crushed or shaved ice.

See you at the market!

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