Market News

Atchison Farmers’ Market, Saturday, June 8

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, June 8, 2013

8 a.m. to 12 noon

Our first food demonstration will take place this Saturday.  Janean Bowen, the AFM secretary/treasurer, will demonstrate some recipes (and give samples) using radishes and edamame.  In addition, Project Concern will have a fundraiser at the market.  This one will be for their “Senior Prom” event.  Come and support our Atchison seniors.  There may also be some musicians.  Local musicians are always invited to come and play at the market.

Two reminders:  1) Don’t forget to attend the Juneteenth Celebration Saturday and Sunday this weekend, and 2) Don’t forget to register for the July Bundle Give-Away at Lyn Hoffman’s stand.

Seasonal reminder:  Saturday is our main market day.  Vendors who have sufficient produce also come for the Wednesday market day.  This past Wednesday, we had four vendors and as the summer progresses, more vendors will be at both market days.

Vendor Produce (Saturday, June 8):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown salad mix, radishes, kale, swiss chard, potted herbs, tomatoes, and pepper bedding plants, and free range brown eggs.

Chic Gypsy Café (Sierra Fox)

Hot, iced, and blended espresso coffees, teas, creamy chai, smoothies, and Italian cream sodas

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)

Green onions, radishes, and spinach.

L&R Farms (Monie Frakes)

Lettuce, lettuce blend, spinach, kale, green onions, radishes, broccoli, cauliflower, kohlrabi, snow peas, potatoes, asparagus, bedding plants including basil, eggplant peppers, marigolds, and begonias.

Long View Farm (Gunther and Betty Fischer)

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

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Providence Farm (Christy Harris)

Artisan breads made from local organic wheat, fresh brown eggs, goat milk soap and lotion, and snow cones.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

Radish Top Soup

Don’t throw out your radish greens.  Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.  This can be either an elegant creamy first course or a simple supper.

6 Tbs butter

1 cup chopped onions or white leek portions

8 cups loosely packed radish leaves

2 cups diced peeled potatoes

6 cups liquid (water, chicken stock, or combination)


½ cup heavy cream (optional)

Freshly ground pepper

Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes.  Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.

Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt.  Combine with radish tops and cook, covered for 5 minutes to mingle flavors.  Puree finely in a food processor or food mill.  Add heavy cream if desired and enrich with 2 tablespoons butter.  Season to taste with salt and pepper.  Serve hot.  Serves 4 – 6.

From The Victory Garden Cookbook

See you on Saturday!

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