Market News

The First Saturday in Autumn at the Market

Atchison  Farmers’ Market

Fresh,Friendly, Local

Market E-Newsletter for Saturday, September 28, 2013

8 a.m. to 12 noon

Autumn has arrived with wonderful weather.  We can open the windows and let the cool breeze in our houses.  Autumn has arrived with more apples, squash, pumpkins, pears, and chestnuts (see the delicious recipe below).  Come get your produce from the market this Saturday.

Starting next weekend, we will have an end-of-season survey for you, our faithful customers/friends.  We want your thoughts on what the market has done right this season and how we can do better in the 2015 season.  Start thinking about the Market!

Jessica Kaczek and her uncle, Steve Lacey, will play violin/fiddle again for us this Saturday.  Stop by to enjoy their great variety of music.

Lynn Hoffman is back from vacation and will be giving away the last Market Bundle Give Away this Saturday.

Musicians are welcome to play at the Market.  Just call me (Betty Fischer) so I can advertise for you (913 709 5050) if you want to play on one of the last market days.  We are open through Saturday, October 19.

Vendor Produce (Saturday, September 28:

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

DT Farms (Dan and Trina Earl)

Corn, eggs, peppers, and tomatoes.

Elias Honey (Chuck Elias)

New summer honey, honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, okra, tomatoes, squash, kale, pumpkins, green peppers, turnips, cucumbers, and pears.

Jirak Farm (Mark Jirak and Family)

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

L & R Farms (Monie Frakes)

Apples, grape tomatoes, delicate squash, spaghetti squash, acorn squash, sweet candy onions, green beans, new potatoes, tomatoes, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches, bell peppers, jalapeno peppers, carrots, kohlrabi, kale, yummy snack peppers, pumpkins, ornamental gourds, Indian corn, brussel sprouts, cantaloupe, and watermelon.

Long View Farm (Gunther and Betty Fischer)

Brown eggs, jams (apple butter, jalapeno jelly, peach, pear honey, and tomato preserves), leeks, potatoes (Corola, Colorado Rose, and Purple Mountain), tomatoes, zinnias, French bread, raisin cinnamon bread, and banana muffins.

Lynn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

The Tortilla Man (Gilbert Gasper)

Fresh homemade tortillas.

Providence Farm (Christy Harris)

She will not be at the market this Wednesday or Saturday.  However, Christy will be hosting her “Art and Soul Farm Festival” on Saturday, September 28, from 1 to 8 p.m. at her farm located at 8096 Pratt Road.  The Festival will feature farm booths, music, and wood fire baked pizza.  Some of the Atchison Farmers’ Market vendors will be set up at this event.

Willenskraft (Rick Vanderweide and Cindy Timmons)

Back next season.

Here is a slightly decedent recipe that will “wow” your family and guests this Autumn!

Chestnut-Pear Tart from Studio 5

Crust:

Ingredients:

  • 1 C. sugar
  • 1 lb. butter, softened
  • 1 tsp. salt
  • 2 oz. almonds, finely chopped
  • 1/2 C. cream
  • 4 egg yolks
  • 1 1/2 C. cake flour

Method:

Cream together the sugar and butter, then add the salt and almonds and mix well. Add the cream and egg yolks and mix well.Add the flour gradually and mix well. On a floured board, roll out the crust and fit it in a 12-inch tart pan. Press the dough against the sides of the pan and pinch off any excess dough.

Filling:

Ingredients:

  • 1/2 C. brown sugar
  • 1/2 C. granulated sugar
  • 1/4 C. butter, softened
  • 2 small pears, peeled and chopped
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 C. fresh chestnuts, roasted and chopped

Method:

Mix together all ingredients, except the chestnuts. Place in the tart shell and then cover with chestnuts. Bake in a preheated oven at 325 degrees for 30-35 minutes.

Cool and serve with cinnamon or vanilla Haagen Dazs ice cream or sweetened cream.

 

 

Market News

The Atchison Farmers’ Market on Wednesday, September 25

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, September 25, 2013

2:30 to 5:30 p.m.

The Taste of Atchison event was a great success.  The weather was beautiful.  Haven Fry made 240 mini cupcakes – they were gone within 45 minutes!  We had over 150 people stop at our booth.  Now they all need to come get their fresh produce at the Market.

Lynn Hoffman, the market manager, is back from vacation.  She will draw the winning registration later this week for the last Bundle Give-Away of the 2013 season.  The winner will be notified so they can pick up the bundle on Saturday, September 28.

This coming Saturday Jessica Kaczek and her uncle, Steve Lacey will entertain us again with violin/fiddle music.  Come and enjoy them!

The invitation for any and all Atchison musicians to come play at the market still stands.  Just give me a call and I’ll advertise for you (913 709 5050).

Vendor Produce (Wednesday, September 25):

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, okra, tomatoes, squash, kale, pumpkins, turnips, cucumbers, carrots, and pears.

Jirak Farm (Mark Jirak and Family)

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

L & R Farms (Monie Frakes)

Apples, grape tomatoes, delicate squash, spaghetti squash, acorn squash, sweet candy onions, green beans, new potatoes, tomatoes, zucchini, yellow squash, patty pan squash, okra, cucumbers, sweet banana peppers, hot banana peppers, eggplant, and peaches, bell peppers, jalapeno peppers, carrots, kohlrabi, kale, yummy snack peppers, pumpkins, ornamental gourds, Indian corn, brussel sprouts, cantaloupe, and watermelon.

Providence Farm (Christy Harris)

She will not be at the market this Wednesday or Saturday.  However, Christy will be hosting her “Art and Soul Farm Festival” on Saturday, September 28, from 1 to 8 p.m. at her farm located at 8096 Pratt Road.  The Festival will feature farm booths, music, and wood fire baked pizza.  Some of the Atchison Farmers’ Market vendors will be set up at this event.

Other vendors may be present.

 

Market News

Fall is Coming to the Atchison Farmers’ Market

Atchison  Farmers’ Market

Fresh,Friendly, Local

Market E-Newsletter for Saturday, September 21, 2013

8 a.m. to 12 noon

A couple more days and it will be Fall!  It has been a strange summer.   Not as hot, but somewhat rainy for this time of year.  The Market will be open through Saturday, October 19.  That will be the official closing day, but vendors are welcome to continue coming with their late season produce.

Don’t forget to go to the Taste of Atchison event this Friday evening on the Mall from 5 to 8 p.m.  Our table will be on the north side of the Mall just a little west of Runyan’s.  Haven will have mini-cupcakes at our table and people will be able to register for the October Market Bundle Give-Away.

Jessica Kaczek and her uncle, Steve Lacey, will play violin/fiddle for us this Saturday.  Stop by to enjoy their great variety of music.

We will have one more Market Bundle Giveaway on the first Saturday of October.   Lynn Hoffman is on vacation, but you can come to my stand (Long View Farm) to register.

Musicians are welcome to play at the Market.  Just call me (Betty Fischer) so I can advertise for you (913 709 5050) if you want to play on one of the last four market days.

Vendor Produce (Saturday, September 21:

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Organically grown produce and plants.

DT Farms (Dan and Trina Earl)

Corn, peppers, and tomatoes.

Elias Honey (Chuck Elias)

New summer honey, honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, okra, tomatoes, squash, kale, pumpkins, green peppers, turnips, 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)

Apples, grape tomatoes, delicate squash, spaghetti squash, acorn squash, 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, kohlrabi, kale, yummy snack peppers, pumpkins, ornamental gourds, Indian corn, brussel sprouts, cantaloupe, and watermelon.

Long View Farm (Gunther and Betty Fischer)

Beets, brown eggs, jams (apple butter, jalapeno jelly, peach, pear honey, and tomato preserves), leeks, potatoes (Corola, Colorado Rose, and Purple Mountain), tomatoes, bitter melon, pawpaws, zinnias, French bread, and banana muffins.

 Lynn Hoffman (Market Manager)

On vacation for a couple of weeks.

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 pesto varieties.

Here is a Fall recipe that is delicious and healthy from “EatingWell.com”.

 Chili-Brown Sugar Delicata Squash with Pears

Pears and delicata squash tossed with brown sugar, chili powder and bacon is a delectable combination. To make this vegetarian, omit the bacon and toss the squash and pears with the brown sugar and chili powder during the last 5 minutes of roasting.

Makes: 4 servings, about 3/4 cup each; Active Time: 20 minutes; Total Time: 35 minutes

Ingredients

  • 1 pound delicata squash (about 1 large)
  • 2 medium ripe but firm pears, sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 slices bacon
  • 2 tablespoons water
  • 1 tablespoon light brown sugar
  • 1 teaspoon chili powder

Preparation

  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.
  3. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
  4. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate.
  5. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.

 

 

Market News

Middle of September Market Newsletter

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, September 18, 2013

2:30 to 5:30 p.m.

We finally had some rain.  It won’t help all of the produce and crops,  but it will help somewhat.  Our vendors still have a great variety for your mid-week and Saturday shopping.

Lynn Hoffman, the market manager, is still on vacation.  But you will still be able to register for the last market bundle give away.  I’ll have the sign-up slips for you to complete on Saturday (Betty Fischer).

Friday evening, the Atchison Farmers’ Market will participate in the Taste of Atchison event on the Mall from 5 to 8 p.m.  Haven Fry will give out mini cupcakes and visitors to the booth will be able to register for our October Bundle Give-Away.  Come to the event to see all the vendors present.

This coming Saturday Jessica Kaczek and her uncle, Steve Lacey will entertain us with violin/fiddle music.  Come and enjoy them!

The invitation for any and all Atchison musicians to come play at the market still stands.  Just give me a call and I’ll advertise for you (913 709 5050).

Vendor Produce (Wednesday, September 18):

DT Farms (Dan and Trina Earl)

Corn, tomatoes, and peppers.

Genova Farms (Debbie and Mark Genova)

Green beans, new potatoes, sweet onions, okra, tomatoes, squash, kale, pumpkins, green peppers, turnips, 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)

Apples, grape tomatoes, delicate squash, spaghetti squash, acorn squash, 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, kohlrabi, kale, yummy snack peppers, pumpkins, ornamental gourds, Indian corn, brussel sprouts, cantaloupe, and watermelon.

Providence Farm (Christy Harris)

Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.

Other vendors may be present.

 

Market News

A Mid-September Day at the Farmers’ Day

Atchison  Farmers’ Market

Fresh,Friendly, Local

Market E-Newsletter for Saturday, September 14, 2013

8 a.m. to 12 noon

We have a lot going on this morning!  R2D will entertain us today.  And, the Chic Gypsy Café will be here again after being away a few Saturdays.  Wolf River Nursery will be here this weekend with beautiful ‘mums.

The Atchison Farmers’ Market will have a booth at the Taste of Atchison event next Friday evening from 5 to 8 p.m.

We will have one more Market Bundle Give-away on the first Saturday of October.   Lynn Hoffman is on vacation, but you can come to my stand (Long View Farm) to register.

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

Vendor Produce (Saturday, September 14):

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)

Will return next market season.

DT Farms (Dan and Trina Earl)

Corn, peppers, and tomatoes.

Elias Honey (Chuck Elias)

New summer honey, honey sticks.

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, cucumbers, and zucchini.

Jirak Farm (Mark Jirak and Family)

Cantaloupe, honeydew melons, 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,  jams (apple butter, jalapeno jelly, peach, pear honey, and tomato preserves), leeks, potatoes (Corola, Colorado Rose, and Purple Mountain), large and cherry tomatoes, zucchini, zinnias, and banana muffins.

 Lynn Hoffman (Market Manager)

On vacation for a couple of weeks.

Mallow Farm (Barbara Bramblett and Jim Mallow)

May be at market if enough 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 pesto varieties.

Wolf River Nursery (Tim Unruh and family)

‘Mums and other nursery plants.

Here is a healthy green bean recipe

Paprika Shrimp & Green Bean Saute

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

Ingredients

  • 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; see Note), 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

Preparation

  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.