Market News

The Farmers’ Market in August

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 10, 2013

8 a.m. to 12 noon

As the summer rushes toward the first day of school for our children and grandchildren, the market is flush with fresh produce.

Remember to register for the September Market Bundle Give Away with Lyn Hoffman, the market manager.

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

There will not be an e-newsletter for next Wednesday, August 16.

Vendor Produce (Saturday, August 10):

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)

Delicious, fresh “designer” cupcakes and Breakfast Quiches.

DT Farms (Dan and Trina Earl)

Corn, peppers, and tomatoes.

Elias Honey (Chuck Elias)

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)

Green beans, new potatoes, sweet onions, beets, carrots, okra, and cucumbers.

Jirak Farm (Mark Jirak and Family)

Cantaloupe, sweet corn, green beans, squash, and tomatoes.

L & R Farms (Monie Frakes)

Cabbage, beets, kohlrabi, candy onions, green beans, tomatoes, sweet corn, new potatoes, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches.

Long View Farm (Gunther and Betty Fischer)

Beets,  brown eggs, cabbage (regular, savoy, and red), garlic (Music and Elephant), onions (cippolini, copra, and red), a few shallots,  jams (strawberry-rhubarb, rhubarb vanilla, peach, and gourmet five fruit), potatoes (blue, red, and Yukon), peppers (hot and not hot), eggplants, cherry tomatoes, zucchini, 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.


Get your grill out and try this sweet corn recipe from Eating Well!

Mexican Grilled Corn

Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.

Makes: 4 servings, Time: 25 minutes


  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • 1/2 teaspoon chili powder
  • 4 ears corn, husked
  • 4 tablespoons finely shredded Cotija, (see Shopping Tip) or Parmesan cheese
  • 1 lime, quartered


  1. Preheat grill to medium-high.
  2. Combine mayonnaise, yogurt and chili powder in a small bowl.
  3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.

Tips & Notes

  • Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

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