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.

 

 

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