Market News

The Market on the First Day of Summer

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, June 21, 2014

8 a.m. to 12 noon

Today is the First Day of Summer! We can enjoy the longest day of the year by buying the fresh, local produce and enjoying it while watching the latest sunset of the year.

Our “cupcake” person is back at the market.   Check out what Haven Fry has at her table.

Today we have two community organizations at the market: the Atchison Aviator 4-H club and Project Concern. Please check out their tables.

Next weekend, starting at 9 a.m., will be Kid’s Day at the Market. We will have baby animals to pet courtesy of Dan and Trina Earl, a “cow” looking for Ferdinand the Bull and reading stories, and each child will learn how to plant a sunflower seed and get to take the tiny pot home to care for it and watch it grow. The Humane Society will also be at the market with a couple of animals to adopt.

Don’t forget to register with our market manager, Lyn Hoffman, for the July bundle give-away.

Visit us on and

Vendor Produce (Saturday, June 21):

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)

Potatoes, peas, onions, rhubarb, cabbage, beets, possibly green beans, and brick oven bread.

Earl Farms (Dan and Trina Earl)

Cabbage, broccoli, 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)

Kale, red candy sweet onions, green onions.

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

New vendor Ghost Roast (Brad Pietzyk)

Locally roasted Guatemalan and Rwandan coffee beans.

Haven Cupcakes (Haven Fry)

Pink lemonade, S’More, and Maple Bacon gourmet cupcakes.

L&R Farms (Monie Frakes)

Tomatoes, grape tomatoes, cabbage, kale, green onions, kohlrabi, broccoli, cauliflower, snow peas, radishes, sweet potatoes, beets, and turnips.

Long View Farm (Gunther and Betty Fischer)

Stemmed gooseberries, green onions, garlic scape, broccoli, 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)

Not at the Market today.

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, nutty flavor of new potatoes. We have several vendors bringing their newly dug potatoes to our Market. Try this easy recipe.

Smashed “New” Potatoes


  • 3 pounds new red potatoes, cut into chunks
  • Salt
  • 1 stick butter
  • 3/4 cup milk
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped chives or scallion greens, plus more for garnish


1.    Step 1

In a medium saucepan, cover potatoes with salted water; bring to a boil. Reduce heat; simmer until fork-tender, 10 to 15 minutes. Drain, and return to pot.

2.    Step 2

Add butter, milk, 3/4 teaspoon salt, and pepper to the potatoes. Using a potato masher or fork, mash potatoes until chunky. Mix in chives. Serve garnished with more chopped chives.



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