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