Market News

The Market is “Jazzed” up for this Saturday

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, May 31, 2014

8 a.m. to 12 noon

Welcome to a celebration! We have the Versatility jazz group performing today and the Juneteenth Committee will be promoting the Juneteenth celebration, which will be coming up on June 14th.

Our new vendors, Wayne and Marla Olson, have a couple of new things going this week: they will be selling Jones Cattle beef, produced by their nephew. They have also completed the training and have equipment to accept SNAP payments this week.

(Note: The Market has applied for the same type of equipment and is due to receive it in about five weeks. We will make an announcement when the Market is able to accept SNAP, as well as debit and credit card payments.)

Don’t forget to register for the June 7th Market Bundle Give Away. Lyn Hoffman, the market manager, has registration forms.

After you shop at the Market, remember to check out the City Wide Garage Sale on the Mall organized by the Atchison Chamber of Commerce. There are over 100 participants.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, May 31):

Cedar Lane Farm(Carrie Kesse and Kirk Russell)

Organically grown produce and bedding plants.

Chic Gypsy Café (Sierra Fox)

Will be at the Chamber of Commerce event this Saturday.

Cold Spring Acres (Wayne and Marla Olson)

Lettuce, spinach, and Jones Cattle beef.

New vendor Country Girl Veggies ( Courtney and Debbie Blohm)

Lettuce, radishes, rhubarb, and spinach.

Earl Farms (Dan and Trina Earl)

Lettuce,  spinach, radishes, onions, eggs, and strawberries

Elias Honey (Chuck Elias)

Honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Will not be at the market this week, but will return on Saturday, June 7

Genova Farms (Debbie and Mark Genova)

Green onions, lettuce, radishes, and spinach.

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

New vendor Ghost Roast (Brad Pietzyk)

Freshly roasted Sumatran coffee beans.

L&R Farms (Monie Frakes)

Kale, green onions, radishes, spinach, sweet potatoes, wide variety of bedding plants and herbs, kohlrabi, broccoli, shell peas, and doggy treats.

Long View Farm (Gunther and Betty Fischer)

Will not be at the market this Saturday, but will return on Saturday, June 7.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Several varieties of tomato plants, several varieties of pepper plants, perennial flowers in pots and potted herbs – basil, parsley, chives, oregano, greek oregano, thyme, and cilantro.

McLenon Produce (Rob and Pat McLenon)

Asparagus, broccoli, pecans, and walnuts.

Providence Farm (Christy Harris)

Fresh bread baked with locally grown organic wheat and goat milk soap and lotion

Other vendors may be present also.

Recipe of the Week: We usually think of strawberry-rhubarb pie, but try this delicious recipe for Raspberry-Rhubarb pie.

Ingredients

  • 2 tablespoons uncooked quick-cooking tapioca
  • 4 1/2 cups fresh raspberries (about 24 ounces) $
  • 3 1/2 cups chopped fresh rhubarb (about 6 stalks)
  • 1 cup packed brown sugar $
  • 1/4 cup cornstarch
  • 2 tablespoons crème de cassis (black currant-flavored liqueur)
  • 1/8 teaspoon salt
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray $
  • 6 tablespoons all-purpose flour
  • 1/4 cup sliced almonds
  • 2 tablespoons brown sugar $
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
  3. 3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
  4. 4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
  5. 5. Increase the oven temperature to 375°.
  6. 6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

 

 

Market News

Wednesday at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, May 28, 2014

2:30 to 5:30 p.m.

Welcome to the Wednesday market. Some of our vendorshave enough produce to come to the market twice a week. Pick up your mid-week needs and come back on Saturday for more fresh produce.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, May 28):

Cedar Lane Farm(Carrie Kesse and Kirk Russell)

Organically grown produce and bedding plants.

Genova Farms (Debbie and Mark Genova)

Green onions, lettuce, radishes, and spinach.

New vendor Ghost Roast (Brad Pietzyk)

Freshly roasted Guatemalan and Sumatran coffee beans.

L&R Farms (Monie Frakes)

May be at the market.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

McLenon Produce (Rob and Pat McLenon)

Asparagus, lettuce, pecans, and walnuts.

Other vendors may be present also.

Market News

Memorial Day Weekend at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, May 24, 2014

Memorial Day Weekend

8 a.m. to 12 noon

Our cool weather didn’t last long! The first holiday of summer is here. We hope you come to the Market to buy the produce and goodies you need for your celebration. The Atchison Chamber of Commerce will sponsor a citywide garage sale on the Mall on Saturday also. So there is a lot for you, our friends and customers, to do while you are downtown.

Be sure to register with Lyn Hoffman, the market manager, for the June 7th give-away. We will be accepting Chamber of Commerce gift certificates, as well as our Farmers’ Market gift certificates. See Lyn to purchase AFM gift cards. The Walk Kansas program is giving out coupons for those who completed the program, which can be used at the Market. Certified vendors will also take Senior Nutrition Program coupons when they have been received.   We have applied for a card scanner to process SNAP, credit, and debit cards, but do not have this equipment yet. We will make an announcement when we have received it.

Remember – if your organization has a fundraiser coming up, let us know and the AFM Board will consider allowing you to have a spot at the market on a Saturday. Also, we would love to have more musicians come to make the Market lively! Call or e-mail if you are interested.

See you Saturday morning.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, May 24):

 

Cedar Lane Farm(Carrie Kesse and Kirk Russell)

 

Organically grown produce and bedding plants.

 

Chic Gypsy Café (Sierra Fox)

 

Will not be at the Market this weekend!

 

New vendor Cold Spring Acres (Wayne and Marla Olson)

 

Lettuce, radishes, and spinach.

 

New vendor Country Girl Veggies ( Courtney and Debbie Blohm)

 

Lettuce, spinach and possibly green onions and radishes.

 

Elias Honey (Chuck Elias)

 

Honey, sizes 2 oz to 80 oz and ten different flavored honey sticks, including a new flavor that requires “parental permission” – Habanero!

 

Emilie Koehn – The Pie Lady

 

Breads, rolls, and pies.

 

Genova Farms (Debbie and Mark Genova)

 

Green onions, lettuce, radishes, and spinach.

 

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

 

New vendor Ghost Roast (Brad Pietzyk)

 

Freshly roasted Guatemalan and Sumatran coffee beans.

 

L&R Farms (Monie Frakes)

 

Asparagus, kale, kohlrabi, grape tomatoes, green onions, radishes, spinach, sweet potatoes, wide variety of bedding plants and herbs, strawberry hanging baskets & urns, petunias, marigolds, begonias, and doggy treats.

 

Long View Farm (Gunther and Betty Fischer)

 

Asparagus, kale, Swiss chard, green onions, rhubarb, fresh cut herbs, pure fruit jams and marmalades, brown eggs, and French bread baked with organic unbleached flour.

 

Lyn Hoffman (Market Manager)

 

Quick breads, jams and jellies, dog biscuits.

 

Mallow Farm (Barbara Bramblett and Jim Mallow)

 

Several varieties of tomato plants, several varieties of pepper plants, perennial flowers in pots and potted herbs – basil, parsley, chives, oregano, greek oregano, thyme, and cilantro.

 

McLenon Farm (Rob and Pat McLenon)

 

Asparagus, lettuce.

 

Providence Farm (Christy Harris)

 

Fresh bread baked with locally grown organic wheat and goat milk soap and lotion

 

Other vendors may be present also.

 

Recipe of the Week

 

There is nothing like the fresh, greens of springtime. Very healthy and easy to prepare.

 

Simple Sauteed Spinach

Makes: 6 servings, about 1/2 cup each

Active Time: 20 minutes, Total Time: 20 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 20 ounces fresh spinach, (see Note)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper

Preparation

  1. Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.

Tips & Notes

  • Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
  • Weights & Measures:
  • 10 ounces trimmed mature spinach=about 10 cups raw
  • 10 ounces baby spinach=about 8 cups raw

 

Market News

The Market is Officially Open!

ATCHISON FARMERS’ MARKET

Fresh, Friendly, Local

Market E-Newsletter for Opening Day, Saturday, May 17, 2014

8 a.m. to 12 noon

It’s a little cool, but winter is finally over! And the Atchison Farmers’ Market is ready to open! We have “old” vendors and some new vendors joining us for this our 16th season providing you, our Atchison neighbors and customers, with fresh, local produce. We will have vendors on both sides of the 5th Street viaduct this summer as the season progresses.

Stephanie Glenn, local guitarist and vocalist, will entertain us on opening day. The winner of the Open Air Art Fair produce registration will be presented with a bundle of produce.

We want to thank the Atchison Public Works Department for preparing the Market location for us and putting our banners up on the viaduct.

Be sure to register with Lyn Hoffman, the market manager, for the June 7th give-away. We will be accepting Chamber of Commerce gift certificates, as well as our Farmers’ Market gift certificates. See Lyn to purchase AFM gift cards. The Walk Kansas program is giving out coupons for those who completed the program, which can be used at the Market. Certified vendors will also take Senior Nutrition Program coupons when they have been received.   We have applied for a card scanner to process SNAP, credit, and debit cards, but do not have this equipment yet. We will make an announcement when we have received it.

Welcome to summer at your Market!

Vendor Produce (Saturday, May 17):

Cedar Lane Farm(Carrie Kesse and Kirk Russell)

Organically grown produce and bedding plants.

Chic Gypsy Café (Sierra Fox)

Espresso drinks, creamy chai, teas, smoothies (made with fresh fruit), Italian Cream sodas, french pastries, tarts, and chocolate croissants.

New vendor Country Girl Veggies ( Courtney and Debbie Blohm)

Lettuce and spinach.

 Elias Honey (Chuck Elias)

Honey, baby honey bears (portable for your tea), and honey straws.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green onions, lettuce, radishes, and spinach.

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

New vendor Ghost Roast (Brad Pietzyk)

Freshly roasted Guatemalan and Sumatran coffee beans.

 L&R Farms (Monie Frakes)

Asparagus, kale, green onions, radishes, spinach, sweet potatoes, wide variety of bedding plants and herbs, strawberry hanging baskets & urns, petunias, marigolds, begonias, and doggy treats.

Long View Farm (Gunther and Betty Fischer)

Asparagus, kale, Swiss chard, green onions, radishes, rhubarb, fresh cut chives and sage, strawberry rhubarb jam and peach orange marmalade, and French bread baked with organic unbleached flour.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Several varieties of tomato plants, several varieties of pepper plants, perennial flowers in pots and potted herbs – basil, parsley, chives, oregano, greek oregano, thyme, and cilantro.

McLenon Farm (Rob and Pat McLenon)

Asparagus, lettuce.

Providence Hill Farm (Christy Harris)

Fresh bread baked with locally grown organic wheat and goat milk soap and lotion

Other vendors may be present also.

Recipe of the Week

Springtime means delicious, freshly picked asparagus is available at the market. Here is a very simple way to prepare it:

Marinated Asparagus-and-Carrot Salad

Hands On: 21 Minutes
Total: 4 Hours, 21 Minutes

Ingredients

  • 1 pound asparagus $
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 4 cups julienne-cut carrot $

Preparation

  1. Snap off tough ends of asparagus. Cut into 2-inch pieces. Cook asparagus in boiling water to cover 3 minutes. Drain, and plunge asparagus into ice water; drain. Place vinegar and next 5 ingredients (through garlic) in a large heavy-duty zip-top plastic bag. Seal bag and shake to blend. Add asparagus to bag; seal bag and shake to coat. Chill 3 hours.
  2. Add carrot to bag; seal bag and shake to coat. Chill 1 hour.

Cooking Light Crave!, Oxmoor House 2013

 

See you Saturday morning.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Market News

Pre-Season Continues – Watch for Opening Day Announcement

McLenon Farm will continue selling asparagus – both Wednesdays and Saturdays.  They will sell from 2:30 p.m. to 5:30 p.m. on Wednesday, May 7, and on Saturday, May 10, from 8 a.m. until noon – or sold out.

Watch for our announcement (AtchisonFarmersMarket.com, The Globe, Facebook, and e-mail) about the season opening day, Saturday, May 17.  Your favorite vendors will return.  We also have some new vendors signed up.  We look forward to seeing you, our old friends, at the Atchison Farmers’ Market.