Market News

Summertime at the Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 24, 2013

8 a.m. to 12 noon

Well, summer is back, but not as hot as last summer.  We should be able to enjoy fresh, from the garden, vegetables for quite a while.  Our vendors are planting now for fall harvest.

Remember to register for the September 7th 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)

Gone this weekend and next.  Will return September 7th.

Cupcake Haven (Haven Fry)

Gone this weekend.  Will return on August 31st.

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

Gone this weekend.  Will return August 31st.

Genova Farms (Debbie and Mark Genova)

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

Jirak Farm (Mark Jirak and Family)

Cantaloupe, bell peppers, sweet corn, cucumbers, green beans, squash, tomatoes, and watermelon.

L & R Farms (Monie Frakes)

Sweet candy onions, green beans, new potatoes, tomatoes, sweet corn, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches, bell peppers, jalapeno peppers, carrots, brussel sprouts, cantaloupe, and watermelon.

Long View Farm (Gunther and Betty Fischer)

Beets,  brown eggs, garlic (Music and Elephant), onions (cippolini, copra, white Bermuda, and candy apple red), 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, zinnias, French baguettes, and rye rolls.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

A variety of 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)

Gone this weekend.  Will return August 31st.

Here is a recipe for these hotter days and perhaps a Labor Day dessert!  And you don’t need an ice cream maker.

Watermelon Sorbet

From EatingWell:  Summer 2002,

Makes: 12 servings, 1/2 cup each, Active Time: 20 minutes, Total Time: 3 1/2 hours (including chilling & freezing times)


  • 1/2 cup sugar
  • 3/4 cup water
  • 6 cups watermelon chunks, (4-pound watermelon), seeded
  • 2 tablespoons lime juice


  1. Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
  2. Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
  3. Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
  4. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Tips & Notes

  • Make Ahead Tip: Freeze in an airtight container for up to 2 days.


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