Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, July 26, 2014
8 a.m. to 12 noon
The Market is back at its home location ready to provide you with fresh, local produce. We hope to see you this Saturday.
Also, don’t forget that now we are able to accept credit, debit and SNAP cards. If you would like to use your card, please see Betty or Gunther Fischer, while the Market Manager, Lyn Hoffman, who is on vacation. They 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.
If you have not already done so, register for the August bundle give away. It will be given away next Saturday, August 2.
Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket
Vendor Produce (Saturday, July 26):
Corn, cucumbers, green beans, tomatoes, and zucchini.
Cedar Lane Farm (Carrie Kesse and Kirk Russell)
Plants and produce, grown chemical free.
Cold Spring Acres (Wayne and Marla Olson)
Will return at a later date.
Country Girl Veggies ( Courtney and Debbie Blohm)
Green beans, potatoes, cucumber, squash, and jalapeno peppers.
Cupcake Haven (Haven Fry)
Back with delicious gourmet cupcakes and mini breakfast quiches.
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
Will return next weekend.
Genova Farms (Debbie and Mark Genova)
Sweet corn, kale, Walla Walla onions, red candy onions, new potatoes, green beans, carrots, cucumbers, 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, cucumbers, squash, zucchini, and green beans.
L&R Farms (Monie Frakes)
Green beans, tomatoes, sweet candy onions, kohlrabi, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, bell peppers, sweet and hot peppers, jalapenos, and yellow squash..
Long View Farm (Gunther and Betty Fischer)
Green beans, savoy cabbage, other cabbages, cucumbers, shallots, leeks, garlic, Elephant garlic, Japanese eggplants, Yukon Gold, Colorado Rose, and Purple Mountain new potatoes, a variety of onions and summer squash, 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)
On vacation until August 9.
Mallow Farm (Barbara Bramblett and Jim Mallow)
Fresh tomatoes, and several varieties of flowers, garlic, and herbs,
McLenon Produce (Rob and Pat McLenon)
A variety of vegetables as well as pecans and black walnuts. Perhaps cantaloupe if ready.
Recipe of the Week: This is the time of the year when one of our questions is: “What can I do with all of this zucchini?” Here is a quick, really delicious creamy (but cream free) solution!
Easy Zucchini Soup
½ cup butter
2 lbs zucchini, cut into chunks
1 (15 oz) can of chicken broth (or 2 cups of chicken boullion)
1 teaspoon salt
1 teaspoon curry powder
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.