Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, October 26, 2013
8 a.m. until noon
This Saturday will be the final day to buy fresh, local produce from our vendors. Available from our post season market are:
Vendor Produce (Saturday, October 26):
Cedar Lane Farm (Carrie Kesse and Kirk Russell)
Organically grown produce and plants.
Genova Farms (Debbie and Mark Genova)
Green beans, new potatoes, onions, tomatoes, kale, carrots, peppers, spinach, lettuce, collards, and pears.
L & R Farms (Monie Frakes)
Bell peppers, sweet and hot banana peppers, eggplant, cauliflower, sweet potatoes, Kennebec potatoes, tomatoes, apples, zucchini, cucumbers, kohlrabi, cabbage, green beans, candy onions, delicata squash, acorn and carnival squash, butternut squash, jalapenos, yummy snack peppers, ghost peppers, pumpkins, ornamental gourds and squash, Indian corn, specialty pumpkins, carrots, and brussel sprouts.
A warm soup for cold weather:
Squash Soup by Alton Brown
Total Time: 50 min; Prep 10 min Cook 40 min
Yield: 4 servings
Ingredients
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
Directions
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
Atchison Farmers' Market 