Market News

The Market on the Mall – Tomato Festival Weekend

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 16, 2014

On the Mall for the Tomato Festival

8 a.m. to 12 noon

Join us for the Tomato Festival this Saturday, August 16, 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 16):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Country Girl Veggies ( Courtney and Debbie Blohm)

Will return when pumpkins are ready.

Cupcake Haven (Haven Fry)

Reese’s and pink lemonade cupcakes, along with breakfast quiche with sundried tomatoes.

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

On vacation.

Genova Farms (Debbie and Mark Genova)

Okra, green beans, cantaloupe, sweet corn, kale, red candy onions, Walla Walla onions, tomatoes, squash, 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)

Watermelon, cantaloupe, sweet corn, tomatoes, cucumbers, and squash.

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, and Colorado rose potatoes, tomatoes, cabbage, garlic, shallots, zucchini, elderberry and crabapple jelly and butter and other jams and jellies, 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 kits, tomatoes, squash, sweet and hot peppers, eggplant, garlic, and flower bouquets.

McLenon Produce (Rob and Pat McLenon)

See you next Spring with asparagus

Rootin Tootin Acres (Theresa and Eric Root and Family)

Potatoes (three kinds), tomatoes (five to seven varieties), Swiss chard, kohlrabi, pear and cherry tomatoes, possibly squash and baked items.

Other vendors may be present also.

Recipe: Although it has been unusually cool this summer, a refreshing, nutritious drink is always welcome. It is low-fat dairy with a punch of potassium, calcium, Vitamin S and beta carotene. Use cantaloupe and honey from our market to make a –

Cantaloupe Smoothie

Makes: 1 serving; Active Time: 10 minutes Total Time: 10 minutes (plus overnight to freeze banana)

Ingredients

  • 1 banana
  • 1/4 ripe ripe cantaloupe, seeded and coarsely chopped
  • 1/2 cup nonfat or low-fat yogurt
  • 2 tablespoons nonfat dry milk
  • 1 1/2 tablespoons frozen orange juice concentrate
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla extract

Preparation

  1. Place unpeeled banana in the freezer overnight (or for up to 3 months). Remove banana from the freezer and let it sit until the skin begins to soften, about 2 minutes. Remove the skin with a paring knife. (Don’t worry if a little fiber remains.) Cut the banana into chunks; combine in a blender or food processor with cantaloupe, yogurt, dry milk, orange juice, honey and vanilla. Cover and blend until smooth.

 

 

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