Market News

First Saturday of June – Market Offerings

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, June 7, 2014

8 a.m. to 12 noon

Today is the first Saturday market of June, which means that we will be giving away a bundle of produce between 9:30 and 10 a.m. this morning. The winner was chosen from those registration forms turned in since opening day. Don’t forget to register for the July 5th Market Bundle Give Away. Lyn Hoffman, the market manager, has registration forms.

Today we welcome the Atchison Art Association for a fundraiser and to visit with people about the wonderful art project already begun at the market.

Are there any musicians who would like to entertain at the market? Let us know.

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

Vendor Produce (Saturday, June 7):

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, chocolate croissants and homemade popsicles (basil mint chip, lemon cream with toasted almonds, key lime pie, strawberry buttermilk, and coconut chocolate macaroon).

Cold Spring Acres (Wayne and Marla Olson)

Peas, strawberries, and Jones Cattle beef.

New vendor Country Girl Veggies ( Courtney and Debbie Blohm)

Peas, lettuce, radishes, rhubarb, new potatoes, onions, spinach, and flatbread.

Earl Farms (Dan and Trina Earl)

Lettuce, peas, onions, spinach, and possibly strawberries and potatoes.

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

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green onions, kale, lettuce, radishes, sugar snap peas, and spinach.

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

New vendor Ghost Roast (Brad Pietzyk)

Will not be at the Market this weekend.

L&R Farms (Monie Frakes)

Tomatoes, grape tomatoes, lettuce, spinach, kale, green onions, kohlrabi, broccoli, cauliflower, snow peas, regular shell peas, sweet potatoes, radishes, and turnips.

Long View Farm (Gunther and Betty Fischer)

Kale, Swiss chard, green onions, rhubarb, spinach, fresh cut herbs, jams from homegrown fruit, 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)

Flowers, lettuce, and several varieties of herbs,

McLenon Produce (Rob and Pat McLenon)

Will not be at the market this week,

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: Fresh, tender lettuce! Here is an easy way to prepare and serve this healthy green.

Simple Green Salad with Vinaigrette

Ingredients

  • 2 tablespoons minced red onion $
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons olive oil $
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper $
  • 1/4 teaspoon Dijon mustard
  • 6 cups torn curly leaf lettuce $
  • 1/4 cup thinly vertically sliced red onion $
  • 1 pint cherry tomatoes, halved $

Preparation

  1. Combine minced onion and vinegar in a small bowl; let stand 5 minutes. Add oil, salt, pepper, and mustard; stir well with a whisk.
  2. Place the lettuce, sliced onion, and tomatoes in a large bowl; toss gently to combine. Drizzle vinaigrette over salad; toss gently to coat.

From Cooking Light
SEPTEMBER 2003

 

 

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