Market News

It’s a Great Day at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 12, 2014

8 a.m. to 12 noon

There is something New at the Market. Now we are able to accept credit, debit and SNAP cards. If you would like to use your card, please go to our Market Manager, Lyn Hoffman, who is located on the street side of the market toward the middle. She will be able to scan your card for the amount you wish to use at the Market. You will be given wooden Atchison Farmers’ Market tokens to use at any of the vendor stalls.

We also accept Chamber of Commerce gift cards, “Walk Kansas” gift certificates, Senior Nutrition Program coupons, and, of course, our own Atchison Farmers’ Market gift cards.

Valerie and Eddie Mulholland were the winners of our July Market Bundle Give Away. Be sure to see Lyn Hoffman to sign up for the August give-away.

If you know of any groups wanting to promote their community activities, music groups or other fun activities, let us know so we can make a spot for them at the Market.

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

Vendor Produce (Saturday, July 12):

Cedar Lane Farm(Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Cold Spring Acres (Wayne and Marla Olson)

Back next Saturday with fresh crops and Jones Cattle beef.

Country Girl Veggies ( Courtney and Debbie Blohm)

Potatoes, green beans, peppers, tomatoes, squash, beets, turnips, and rhubarb.

Cupcake Haven (Haven Fry)

Will return on Saturday, July 26.

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, new potatoes, green beans, carrots, Walla Walla onions, and squash

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

Ghost Roast Coffee (Brad Pietzyk)

Locally roasted Guatemalan, Rwandan, and Ethiopian coffee beans.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn and zucchini

L&R Farms (Monie Frakes)

Green beans, tomatoes, grape tomatoes, candy onions, new potatoes, cabbage, Swiss chard, kohlrabi, sweet potatoes, turnips, beets, kale, zucchini, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, yellow squash, and fresh herbs.

Long View Farm (Gunther and Betty Fischer)

Savoy cabbage, cucumbers, shallots, leeks, garlic, Elephant garlic, leeks, Japanese eggplants, Yukon Gold, Mountain Rose, and Purple Mountain new potatoes, a variety of onions and summer squash, Hungarian banana peppers and other sweet peppers, jams from homegrown fruit, brown eggs, fresh flowers, fresh cut herbs, 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, garlic, and herbs,

McLenon Produce (Rob and Pat McLenon)

A variety of vegetables as well as pecans and black walnuts.

Other vendors may be present also.

Recipe of the Week: A cool, easy salad from Lydia Bastianich, owner of Lydia’ restaurant in Kansas City.

Bread and Tomato Salad – Panzanella    

serves 6

Traditionally, the ingredients in this recipe are very humble. It was made by soaking sliced, day-old bread in water, draining the bread and seasoning it with salt, pepper and olive oil before topping the salad with cubes of ripe tomato and shredded basil leaves. The version I share with you here is somewhat different, made with onions and makes an excellent appetizer. You can serve it on its own, or with mozzarella or prosciutto or, for added complexity, seared shrimp. It is also delicious when served with grilled meats or poultry.
1 pound two-day old country-style bread, crusts removed, cut into 1/2-inch cubes
2 pounds tomatoes, cored, seeded and cut into 1/2 cubes
1 cup red onion, diced
12 fresh basil leaves, shredded
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
fresh basil sprigs
salt
freshly ground black pepper

In a large bowl, toss bread, tomatoes, onion and shredded basil leaves until well mixed. Drizzle the olive oil and vinegar over the salad and toss to mix thoroughly. Season to taste with salt and pepper and let stand 10 minutes before serving. Decorate sprigs of fresh basil.

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