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)
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
- 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
- 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