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.

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