Market News

Atchison Farmers’ Market, The Last Saturday in July

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, July 27, 2013

8 a.m. to 12 noon

Weren’t the fireworks and the bridge neon display fantastic!

We are back to our regular location, between 5th and 6th on Main Street.  The Market is sponsoring two events this weekend:  BOOKS (Believing in Opportunities for Our Kids, with Donna McCloskey, and a fundraiser for the Traveling Tigers (going to Washington, D.C.).  Please stop by their tables and visit with them.

This is the last weekend before the August 3 Bundle Give Away.  If you have not already done so, fill out a registration form which are available from Lyn Hoffman, the market manager.

Vendor Produce (Saturday, July 27):

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.

Cupcake Haven (Haven Fry)

Hot Fudge and Strawberry Cream cupcakes and Breakfast Quiches.

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)

A variety of vegetables.

Jirak Farm (Mark Jirak and Family)

Sweet corn, cucumbers, green beans, zucchini, yellow summer squash.

L & R Farms (Monie Frakes)

Cabbage, kohlrabi, candy onions, green beans, tomatoes, sweet corn, zucchini, yellow squash, okra, cucumbers, bell peppers, eggplant.

Long View Farm (Gunther and Betty Fischer)

Beets (Detroit red and Chioggia),  brown eggs, cabbage (regular, pointy head, and savoy), carrots,  garlic, cippolini onions, shallots, Japanese turnips, jams (strawberry-rhubarb, rhubarb vanilla, and peach), potatoes (blue, red, and Yukon), cherry tomatoes, zucchini, swiss chard, kale, 4-seeded hard rolls, and zinnias.

 Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Fresh produce.

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 healthy recipe for a Saturday night supper.

Paprika Shrimp & Green Bean Saute (From EatingWell)

Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serve with quinoa or brown rice.

Makes: 6 servings, Active Time: 30 minutes, Total Time: 30 minutes


  • 4 cups green beans, trimmed (about 12 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced garlic
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined
  • 2 16-ounce cans large butter beans, or cannellini beans, rinsed
  • 1/4 cup sherry vinegar, or red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley, divided
  • Freshly ground pepper, to taste


  1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
  3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.



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