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 and

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.


  • 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


  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.



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