Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, June 14, 2014
8 a.m. to 12 noon
Summer events continue this weekend with Father’s Day on Sunday. Stock up at the market on Dad’s favorite produce and we now have local beef! Then on Saturday and Sunday the Juneteenth celebration will take place. Join the community for free food and entertainment. If you a Benedictine grad, this is also Reunion Weekend. (One of our vendors will celebrate his 50th this year – guess who???)
We will have entertainment today from Reid and Dixon (R2D).
Next weekend we will have two community organizations at the market: the Atchison Aviator 4-H club and Project Concern.
Don’t forget to register with our market manager, Lyn Hoffman, for the July bundle give-away.
Vendor Produce (Saturday, June 7):
Cedar Lane Farm(Carrie Kesse and Kirk Russell)
Organically grown produce and bedding plants.
Chic Gypsy Café (Sierra Fox)
Affogato (espresso over homemade vanilla ice cream, espresso drinks, creamy chai, teas, smoothies (made with fresh fruit), Italian Cream sodas, french apple tart, lemon meringue tarts, chocolate croissants and homemade popsicles (basil mint chip, lemon cream with toasted almonds, chocolate chip, strawberry buttermilk).
Cold Spring Acres (Wayne and Marla Olson)
Peas, snap peas, bing cherries, pie cherries, and Jones Cattle beef.
New vendor Country Girl Veggies ( Courtney and Debbie Blohm)
Peas, lettuce, radishes, new potatoes, onions, spinach, cabbage and turnips.
Earl Farms (Dan and Trina Earl)
Cabbage, broccoli, and eggs.
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
Gilbert Gasper – The Tortilla Man
A variety of fresh tortillas.
New vendor Ghost Roast (Brad Pietzyk)
Locally roasted Guatemalan coffee beans.
L&R Farms (Monie Frakes)
Tomatoes, grape tomatoes, spinach, cabbage, kale, green onions, kohlrabi, broccoli, cauliflower, snow peas, regular shell peas, sweet potatoes, radishes, and turnips.
Long View Farm (Gunther and Betty Fischer)
Swiss chard, green onions, rhubarb, fresh cut herbs, jams from homegrown fruit, brown eggs, fresh flowers, 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 flowers, lettuce, and herbs,
McLenon Produce (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: One of the delicate flavors of late springtime is a sugar snap pea. Here is a very simple and quick recipe from the “Barefoot Contessa”, Ina Garten.
Sauteed Sugar Snap Peas
Total Time: 20 min; Prep: 15 min; Cook: 5 min
Yield: 6 servings
1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving
Remove and discard the stem end and string from each sugar snap pod.
Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.