Market News

The Market Continues with Summer/Fall Produce

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 23, 2014

On the Mall for the Tomato Festival

8 a.m. to 12 noon

We hope those of you who came to the Tomato Festival on the Mall enjoyed it. We’d really appreciate you answering the short survey that was sent to you yesterday and bringing it to the Market.

In response to your requests for the recipes that were made and given out as samples at the Festival, there are two at the bottom of this newsletter: Tomato Bread Salad and Fresh Salsa. Enjoy them with ingredients from our Market.

This week has been hot and we have had to water some of our produce – particularly the seeds and plants we have put in the ground for a Fall garden. Right now products are pretty much the same as last week.

Reminder: the Market is 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 August 30 and September 20 still open and would love entertainment and/or groups fundraising.

See you at the Market.

Visit us on and

Vendor Produce (Saturday, August 16):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Cupcake Haven (Haven Fry)

School has started so Haven will see us again next Market season.

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, 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, homemade 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, Colorado rose, and Corolla potatoes, tomatoes, cabbage, garlic, shallots, leeks, broccoli, zucchini, elderberry and crabapple jelly and butter and other jams and jellies, brown eggs, whole wheat bread, French bread, fresh herbs (basil, chives, sage), and fresh flowers.

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.

Rootin Tootin Acres (Theresa and Eric Root and Family)

Tomatoes, potatoes, peppers, okra, and baked goods.

Other vendors may be present also.

Recipe: We have had requests for the recipes prepared by our “chefs” at the Tomato Festival last weekend. You can get all of the ingredients (except the vinegar and oil and lime or lemon juice) from our vendors at the Market.

Tomato Bread Salad (Panzanella)

3 lbs ripe tomatoes diced

1-2 C red onion, thinly sliced (I used sweet onion like Candy sweet or Walla Walla)

1 C slivered fresh basil

1/3 – 2/3 C olive oil (I used 1/3 C)

1Tbsp red wine vinegar

3 C garlic croutons

salt and pepper to taste

Combine first 5 ingredients in large bowl. Add salt and pepper.

Just before serving toss in the croutons.


Fresh Salsa

3 med tomatoes, quartered (firmer ones hold up best in salsa)

1/8-1/4 med onion

1⁄2-1 hot green chili (jalapeno); small dice

3 + sprigs of cilantro, cut up a little

lemon or lime juice (use 1⁄2 of either fruit)

1 small bell pepper, quartered (optional)

1-2 medium garlic cloves

1⁄4-1/2 tsp salt

Place all BUT tomatoes in food processor or blender and chop briefly for chunky or longer for smoother salsa. Add tomatoes last to get desired consistency. Vary ingredients a bit to your taste.


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