Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, August 2, 2014
2:30 to 5:30 p.m.
August – the month of county fairs, watermelon, and wonderful sunsets! The market is featuring new late summer produce – cantaloupe, watermelon, okra and much more. See the unusual recipe at the end of this newsletter.
Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, (Betty Fischer while Lyn is on vacation) and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.
The August bundle give-away will be given out this morning. We will have two more drawings – in September and October, so register for them with the Market Manager each month
Today we will also have representatives from the Atchison Art Association who can show us samples of the beautiful tiles that will be used on the wall. If you would like your name, your family’s name, or your farm’s name, see one of them about how you can do that.
If you know of any musicians, children’s or adult groups who would like to come to the market, let us know.
See you at the Market.
Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket
Vendor Produce (Wednesday, August 2):
Cedar Lane Farm (Carrie Kesse and Kirk Russell)
Plants and produce, grown chemical free.
Country Girl Veggies ( Courtney and Debbie Blohm)
Potatoes, tomatoes, corn, peppers, eggplant, green beans, squash, cucumbers, okra, and cabbage.
Cupcake Haven (Haven Fry)
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
Breads, rolls, and pies.
Genova Farms (Debbie and Mark Genova)
Okra, sweet corn, bell peppers, kale, Walla Walla onions, red candy onions, new potatoes, green beans, carrots, and squash
Gilbert Gasper – The Tortilla Man
A variety of fresh tortillas.
Ghost Roast Coffee (Brad Pietzyk)
Locally roasted Guatemalan, Costa Rican, and Ethiopian coffee beans.
Jirak Farm (Mark and Teresa Jirak and Children)
Sweet corn, cucumbers, squash, zucchini, and cantaloupe.
L&R Farms (Monie Frakes)
Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, jalapenos, Brussel sprouts, sweet potatoes, 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 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 and whole wheat bread.
Lyn Hoffman (Market Manager)
On vacation until August 9.
Mallow Farm (Barbara Bramblett and Jim Mallow)
Tomatoes, garlic, okra, peppers, several varieties of herbs, and flower bouquets.
McLenon Produce (Rob and Pat McLenon)
Personal size sugar cube cantaloupe, a variety of other vegetables as well as pecans and black walnuts.
Other vendors may be present also.
Recipe: This is an unusual sounding recipe from Cook’s Country, that takes a little longer to prepare but uses the wonderful produce you can find at our Market now. Corn tossed with fresh produce and a bright vinaigrette seems basic, but bland corn and watery dressing reared their heads. To prevent the watermelon and cucumber from flooding the dressing with weepy juices, we first salted and drained them. Next, we toasted the corn for nutty depth. Finally, we stirred the feta, watermelon, cucumber, and mint into the cool mixture to sit just until the flavors melded.
Watermelon-Feta Fresh Corn Salad
Serves 4 to 6
Don’t add the watermelon to the toasted corn until it is cool, as the heat from the corn will partially cook the watermelon.
- 2 cups watermelon, cut into 1/2-inch pieces
- 2 cucumbers, peeled, quartered lengthwise, seeded, and cut into 1/2-inch pices
- Salt and pepper
- 2 scallions, sliced thin
- 1 1/2 tablespoons white wine vinegar
- 2 1/2 tablespoons olive oil
- 5 ears corn, kernels cut from cobs
- 1/4 cup minced fresh mint
- 4 ounces crumbled feta cheese
- Toss watermelon and cucumbers with ½ teaspoon salt in bowl. Transfer to colander set over bowl and let drain for 30 minutes. Combine scallions, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 1½ tablespoons oil.
- Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, 5 to 7 minutes. Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room temperature, about 20 minutes. Stir in feta cheese, drained watermelon and cucumbers, and mint. Let sit until flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)