Market News

The Atchison Farmers’ Market in August

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 3, 2013

8 a.m. to 12 noon

Can you believe it is the first Saturday in August?  Summer is going too fast!

Today we will have three fundraisers at the Market:  1) the Atchison Art Association; 2) Traveling Tigers (Washington, D.C.) and 3) Traveling Tigers (Great Britain).  Please go by their tables to see what they have to offer and talk about their plans.

Lyn Hoffman will be giving away the fourth Bundle Give Away this morning.  Don’t forget to register for the September Give Away at Lyn’s stand.

Honey buyers:  Chuck Elias has come to the end of his early supply of honey.  He will have “new” honey again at the end of August after he “robs” the hives.  In case you need honey in the meantime, the Mt. St. Scholastica gift store has local honey available from their hives.

Musicians are welcome to play and sign at the Market.  Just call me so I can advertise for you (913 709 5050).

Vendor Produce (Saturday, August 3):

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)

Maple Bacon and Mandarin Orange cupcakes and Breakfast Quiches.

DT Farms (Dan and Trina Earl)

A variety of vegetables.

Elias Honey (Chuck Elias)

See note above.  He will return with new honey at the end of August.

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)

Cantaloupe, sweet corn, cucumbers, green beans, zucchini, yellow summer squash and some tomatoes.

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 (Music and Elephant), onions (cippolini, copra, and red), shallots,  jams (strawberry-rhubarb, rhubarb vanilla, and peach), potatoes (blue, red, and Yukon), peppers (hot and not hot), eggplants, cherry tomatoes, zucchini, swiss chard, 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.

Yet another (healthy) way to use zucchini!!!

Marinated Zucchini and Yellow Squash Salad

Prep time: 15 minutes  Servings: 4

Ingredients

  • 1/2 cup cider vinegar
  • 4 teaspoons sugar
  • 1/2 teaspoon salt, divided
  • 3 zucchini (about 1 1/2 pounds)
  • 2 yellow squash (about 3/4 pound)
  • 1 garlic clove, peeled
  • 1/2 cup packed fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes

Preparation

1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

2. Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

3. Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.

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