Market News

Music and Local Produce, The Farmers’ Market, Saturday, June 29

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, June 29, 2013

8 a.m. to 12 noon

We have a super Saturday planned for you, with plenty of produce and two events:  “The Versatiles”, a jazz band will entertain you, and Billie Whitfield, a RN nursing student at Highland Community College, who will host a table to teach about the MyPlate nutrition program.  She will have brochures available.

Vendor Produce (Saturday, June 29):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Chic Gypsy Café (Sierra Fox)

Espresso drinks (lattes, breves, cappuccinos, . . .etc.) and teas – iced as well,  smoothies, , creamy chai teas, Italian cream sodas, freshly brewed drip coffee, cold pressed, and iced coffee.

DT Farms (Dan and Trina Earl)

A variety of vegetables.

Elias Honey (Chuck Elias)

Honey and honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Beets, onions, New Zealand spinach, squash.

L & R Farms (Monie Frakes)

Cabbage, kohlrabi, broccoli, candy onions, new potatoes, turnips, beets, grape tomatoes, spinach and peaches.

Long View Farm (Gunther and Betty Fischer)

Beets, fresh brown eggs, baby carrots, collard greens, curly endive, garlic, onions, fresh lavender, mixed leaf lettuces, Japanese turnips, kale mix, Swiss chard, blueberry-rhubarb jam, peach jam, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Planning to return next weekend with tomatoes.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Willenskraft (Rick Vanderweide and Cindy Timmons)

Garlic scape pesto.

Here is a simple, but delicious, recipe recommended by Moni Frakes.  Best when made fresh, but can be made an hour ahead:

Fresh Tomato & Mozzarella Salad

Servings:  4-6

Ingredients:

3 medium tomatoes
1/2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
1/2 cup torn basil leaves
3 tablespoons olive oil
4 teaspoons balsamic vinegar
kosher salt or sea salt, to taste

Directions:

Cut up the tomatoes and mozzarella into large cubes.
Add basil leaves and drizzle w/ vinegar and olive oil.
Stir lightly.
Sprinkle with a little salt.
Chill at least one hour.
Store in refrigerator.

Market News

The Market on Wednesday, June 26

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, June 26, 2013

2:30 to 5:30 p.m.

We look forward to you shopping the Market on Wednesday, June 26.  There will be a variety of vendors for you to visit and enjoy their wares.

And, there is a standing invitation for any and all Atchison musicians to come play at the market on either Wednesdays or Saturdays.

This Saturday, the jazz group, “The Versatiles” will play.  We will also have Billie Whitfield telling us about “MyPlate” nutrition.  There may be even more.  Pick up your weekend needs this Saturday at the Atchison Farmers” Market.

You can find some additional information on our “still developing” blog, which can be viewed at:  atchisonfarmersmarket.com

Vendor Produce (Wednesday, June 26:

Chic Gypsy Café (Sierra Fox)

Espresso drinks (lattes, breves, cappuccinos, . . .etc.) and teas – iced as well,  smoothies, , creamy chai teas, Italian cream sodas, freshly brewed drip coffee, cold pressed, and iced coffee.

Genova Farms (Debbie and Mark Genova)

Beets, onions, New Zealand spinach, squash.

L & R Farms (Monie Frakes)

Cabbage, kohlrabi, broccoli, candy onions, new potatoes, turnips, beets, grape tomatoes, spinach.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Willenskraft (Rick Vanderweide and Cindy Timmons)

Garlic scape pesto.

Other vendors may be present.

 

 

Market News

First Day of Summer Market, Saturday, June 22

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, June 22, 2013

8 a.m. to 12 noon

Yesterday was the first day of summer, the longest day of the year.  The heat of summer is beginning.  We can just hope that the rain has not stopped for the season.  We need moisture.

Willenskraft Farm, with Cindy Timmons and Rick Vanderweide, will return to the market today with scape pesto.  Be sure to visit their table to welcome them back.

If you have children with you today, stop by Gilbert Gasper’s stand (aka The Tortilla Man) to see him make balloon animals.

Next weekend we will feature The Versatiles, jazz band.  They were at the market last June.  In addition, Billie Whitfield, a RN nursing student at Highland Community College will host a table to teach about the MyPlate nutrition program.  She will have brochures available.

If you know of any musicians who would like to play at the market, we would love to have them contact us to schedule a date.  Also, if your non-profit organization plans to do a fundraiser, we may be able to offer them a spot at the market on a Saturday.  Please contact me at 913 709 5050 or longviewfarm3@gmail.com

Vendor Produce (Saturday, June 22):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Chic Gypsy Café (Sierra Fox)

Espresso drinks, fruit smoothies, loose leaf teas, cream chai teas, Italian cream sodas, danishes and coffees.  Brewed coffee (Guatemalan and Tuscan).

DT Farms (Dan and Trina Earl)

Spinach, lettuce, radishes, onions, eggs, and strawberries.

Elias Honey (Chuck Elias)

Honey and honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Lettuce, green onions, and radishes.

L&R Farms (Monie Frakes)

Spinach, Radishes, Lettuce, Green Onions, Beets, Turnips, Cauliflower, Broccoli, Cabbage, Kohlrabi, Sugar snap peas, Shell peas, Tomatoes, Grape Tomatoes

Long View Farm (Gunther and Betty Fischer)

Beets, fresh brown eggs, baby carrorts, collard greens, curly endive, garlic, green onions, fresh herbs (a variety, including lavender), mixed leaf lettuces, Japanese turnips, kale mix, garlic scape, purple top turnips, Swiss chard, blueberry-rhubarb jam, peach jam, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Herbs, flowers, and lettuce bowls.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

Willenskraft Farm (Cindy Timmons and Rick Vanderweide)

A variety of scape pestos.

Same Day Beet Relish

From The Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)

Prep Time: 10 minutes, Total Time: 10 minutes

Ingredients:

  • 1 pound cooked beets
  • 1 ounce grated horseradish, or more to taste
  • 1/2 teaspoon Dijon mustard
  • 1 Tablespoon sugar
  • Salt and freshly ground pepper
  • 3 Tablespoons red wine vinegar
  • 1 cup yogurt or sour cream

Preparation:

Coarsely grate beets and mix with horseradish. Beat together the mustard, sugar, salt, pepper, and vinegar and mix with the beets. Fold in the yogurt or sour cream. Serve cold.

Yield: About 2 cups

Note: This recipe can be easily halved.

Market News

The Market on Wednesday, June 19

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, June 19, 2013

2:30 to 5:30 p.m.

Come to the market today to for fresh, local produce .  More and more vegetables are starting to mature as we enter the last part of June.

When you come on Saturday, you need to meet our newest vendors, Barbara Bramlett and Jim Mallow, of Mallow Farm.  They have “pick your own” (at the market) lettuces, lettuce bowls, and herbs.

And, there is a standing invitation for any and all Atchison musicians to come play at the market on either Wednesdays or Saturdays.

You can find some additional information on our “still developing” blog, which can be viewed at:  atchisonfarmersmarket.com

Vendor Produce (Wednesday, June 19):

Chic Gypsy Café (Sierra Fox)

Espresso drinks, fruit smoothies, loose leaf teas, cream chai teas, Italian cream sodas, danishes and coffees.  Brewed coffee (Guatemalan and Tuscan).

Genova Farms (Debbie and Mark Genova)

Lettuce, green onions, and radishes.

 L&R Farms (Monie Frakes)

Spinach, Radishes, Lettuce, Green Onions, Beets, Turnips, Cauliflower, Broccoli, Cabbage, Kohlrabi, Sugar snap peas, Shell peas, Tomatoes, Grape Tomatoes

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Other vendors may be present.

 

 

Market News

Get Father’s Day Produce at the Saturday, June 15, Atchison Farmers Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, June 15, 2013

8 a.m. to 12 noon

Happy Father’s Day Weekend!  We hope you will come to the market to buy your produce and other needs for your celebration this weekend.  Last week a new vendor began selling at the market – Mallow Farm, selling herbs, lettuce bowls (you can take a scissors and cut your own), and flowers.

Beginning around 9 to 9:30 a.m. on Saturday, our featured entertainment will be Stephanie Glenn, singing and playing guitar.  Her “day job” is a nursing instructor, but she also writes music.  Stop by to enjoy her music.

If you know of any musicians who would like to play at the market, we would love to have them contact us to schedule a date.  Also, if your non-profit organization plans to do a fundraiser, we may be able to offer them a spot at the market on a Saturday.  Please contact me at 913 709 5050 or longviewfarm3@gmail.com

Vendor Produce (Saturday, June 15):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

Chic Gypsy Café (Sierra Fox)

Espresso drinks, fruit smoothies, loose leaf teas, cream chai teas, Italian cream sodas, danishes and coffees.  Brewed coffee (Guatemalan and Tuscan).

DT Farms (Dan and Trina Earl)

Spinach, lettuce, radishes, onions, eggs, and strawberries.

Elias Honey (Chuck Elias)

Honey and honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Lettuce, green onions, and radishes.

L&R Farms (Monie Frakes)

Green onions, radishes, spinach, lettuce, cauliflower, kohlrabi, snow peas, sugar snap peas, turnips, and grape tomatoes.

Long View Farm (Gunther and Betty Fischer)

Arugula, asparagus, beets, fresh brown eggs, collard greens, curly endive, green onions, fresh herbs (a variety), mixed leaf lettuces, Japanese turnips, kale mix, rhubarb, Swiss chard, strawberry rhubarb jam, peach jam, biscotti, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm

Herbs, flowers, and lettuce bowls.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

 

Here is the recipe that Janean Bowen made on last Saturday.

South Beach Diet Edamame Salad

For a high-protein salad, this is delicious.

Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. This salad has a whopping 15 grams of protein to 18 grams of carbs – an unusual ratio. If edamame is not readily available, you can substitute chick peas.

INGREDIENTS

1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 cup seasoned rice vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bunch radishes (8 ounces), cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves

Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.

Serve chilled or at room temperature.   Serves 4.
See you on Saturday!