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.

 

 

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