Market News

Saturday at the Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 17, 2013

8 a.m. to 12 noon

Can you believe this weather!  It’s great for people, but not the greatest for the garden.  We have plenty of produce at the market, but some vegetables might be “thinking” it is Fall and time to go dormant.

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).

Vendor Produce (Saturday, August 17):

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)

Reese’s and Orange Cream cupcakes.

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)

Cucumbers, watermelon, cantaloupe, sweet corn, bell peppers, 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, garlic (Music and Elephant), onions (cippolini, copra, and candy apple red), a few shallots,  jams (rhubarb vanilla and gourmet five fruit), potatoes (Purple Mountain, Corola, Colorado Rose, and Yukon), peppers (hot and not hot), large and 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.

Here is another recipe for summer grilling:

Roasted Red, White and Blue Potatoes on the Grill

You can make roasted red, white and blue potatoes in the oven of course, but this recipe will save you during one of those big summer thunderstorms that knocks out the electricity. The grill gives the potatoes a great smoky flavor.  Peeling the blue potatoes requires a little extra time but they look even more vibrant that way. Adding some chopped red peppers and chunks of white cheese boosts the color contrast and flavor too!

Prep Time: 45 minutes, Cook Time: 30 minutes, Total Time: 1 hour, 15 minutes

Ingredients:

  • 1 pound blue or purple potatoes
  • 1 pound red potatoes
  • 1 pound white potatoes
  • 6 tablespoons vegetable oil
  • 3 tablespoons key lime juice
  • 3 teaspoons sea salt
  • pepper

Preparation:

  1. Peel and quarter the blue potatoes. Toss them with 3 tablespoons of the oil, 1 tablespoon lime juice, 1 teaspoon sea salt, and pepper to taste.
  2. Pour the blue potatoes in a single layer onto a piece of heavy aluminum foil, and fold the foil over the potatoes to make a flat, sealed packet. The potatoes should be a single layer for even cooking. The blue potatoes are roasted separately so that their color does not stain the white potatoes.
  3. Quarter the red potatoes, but do not peel them. Peel and cut the white potatoes into similar size pieces. Toss the potatoes with the rest of the oil, remaining lime juice, 2 teaspoons sea salt, and pepper to taste.
  4. Fold the red and white potatoes into a similar foil packet.
  5. Place the foil packets of potatoes onto the grill over medium to low heat, or place them off to the side and close the grill.
  6. Check the potatoes after 10 minutes by piercing them with a fork. Remove them from the heat when they are tender.
  7. Arrange on a platter and serve.

From About.Com, South American Cooking

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