Market News

Art at the Market this Saturday

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 9, 2014

2:30 to 5:30 p.m.

The Art Association is starting the exciting portion of their project at the market: putting the gorgeous tiles on the walls! When you come to the market to get your produce this Saturday, take a look at walls. You can also enjoy the music of Lois Reid and Jim Dixon, R2D, while visiting with vendors and other friends at the Market.

Save the day for a different market experience, Tomato Festival : next Saturday, August 16, the Atchison Farmers’ Market will be on the Mall between 5th and 6th streets at our regular time. Susan Turnbull, Downtown Events Coordinator, is arranging volunteers to help you carry heavier bags of produce to your car. There will be salsa contests, bobbing for tomatoes, entertainment, and more.

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, 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.

Also, register for the September Market Bundle Give Away with Lyn.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. We have a few open Saturdays this Fall season.

See you at the Market.

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

Vendor Produce (Saturday, August 9):

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, squash, cucumbers, and okra.

Earl Farms (Dan and Trina Earl)

Tomatoes, potatoes, green beans, zucchini, spaghetti squash, butternut squash, sweet corn, watermelon, bell peppers, beets, and hot banana peppers.

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, kale, sweet onions, potatoes, tomatoes, squash, cucumbers, and carrots.

Gilbert Gasper – The Tortilla Man

A variety of fresh tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Guatemalan and Ethiopian coffee beans.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, cantaloupe, watermelon, cucumbers, squash, and zucchini.

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, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Long View Farm (Gunther and Betty Fischer)

Yukon gold, Colorado rose, and Purple Mountain potatoes, tomatoes, cabbage, garlic, Elephant garlic, shallots, zucchini, jam and jelly, brown eggs, whole wheat bread, and French bread.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Salsa kit, tomatoes, squash, sweet and hot peppers, eggplant, garlic, and flower bouquets.

Other vendors may be present also.

Recipe: This dish, from southern Louisana, using a couple of our local produce items can be a side or main dish. The name is a combination of Acadian French and Native American.

Okra-and-Corn Maque Choux (Ma Kfu)

Yield: Makes 8 servings, Total: 28 Minutes

Ingredients

  • 1/4 pound spicy (or mild, if you don’t like hot) smoked sausage, diced
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 3 cups fresh corn kernels
  • 1 cup sliced fresh okra
  • 1 cup peeled, seeded, and diced tomato (1/2 lb.)
  • Salt and freshly ground pepper to taste

Preparation

  1. Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often, 10 minutes. Season with salt and pepper to taste.

From: Southern Living

 

 

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