Atchison Farmers’ Market
Market E-Newsletter for Saturday, October 19, 2013
8 a.m. to 12 noon
We say “goodby” for the 2013 season today. However, if our vendors still have produce, they will continue to come to the market. Watch for the e-newsletter for days they will come to the market this Fall and to keep up with what is going on in our gardens throughout the winter.
The Atchison Farmers’ Market would like to thank everyone who helped to make the market an enjoyable experience: musicians, fundraising groups, and food demonstrators. We would also like thank the Atchison Chamber of Commerce and the City of Atchison for helping us throughout the season.
In preparation for the upcoming 2014 season, which will be our 16th year, we would like you to complete the short survey that will be available at the Long View Farm stand. We value your comments and suggestions.
Vendor Produce (Saturday, October 19):
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
Elias Honey (Chuck Elias)
Local honey and honey sticks
Emilie Koehn – The Pie Lady
Will see you next summer.
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)
Squash (butternut, acorn, and spaghetti), tomatoes, and zucchini.
L & R Farms (Monie Frakes)
Bell peppers, banana peppers, sweet potatoes, new potatoes, tomatoes, grape tomatoes, apples, zucchini, cucumbers, kohlrabi, cabbage, green beans, candy onions, delicata squash, acorn and carnival squash, butternut and spaghetti squash, jalapenos, yummy snack peppers, ghost peppers, kale, pumpkins, ornamental gourds, Indian corn, specialty pumpkins, carrots, and brussel sprouts.
Long View Farm (Gunther and Betty Fischer)
Brown eggs, chestnuts, daikon radishes, jams (jalapeno jelly, pear honey, and peach-orange marmalade), leeks, potatoes (Colorado Rose, and Purple Mountain), sweet potatoes, Swiss chard, turnips, French bread, raisin cinnamon bread and apple dumplings.
Lynn Hoffman (Market Manager)
Quick breads, jams and jellies, dog biscuits.
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.
Enjoy the delicious smell and warmth of vegetables roasting in the oven on these cool autumn days. Serve them alone or with meat, eggs, or cheese for a comforting evening meal.
12 servings, prep 15 mins, cooking time 40 minutes, ready in 55 minutes
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.