Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, September 13, 2014
8 a.m. to 12 noon
We have a prize winner among our vendors! Dan and Trina Earl came back from the 2014 Kansas State Fair where their tomatoes earned a top purple in the 4-H division and their butternut squash earned 1st place in the open division, then won grand champion overall squash.
We have a new vendor at the Market this morning – Linda’s Apples! Also some of our regular vendors have some new Fall items of produce! Lois Reid and Jim Dixon will be playing today. Come enjoy their fun music while visiting with friends and getting your local, fresh produce.
The Farmers’ Market will be at the Taste of Atchison, next Thursday evening (September 18) from 5 to 8 p.m. on the Mall. We will have treats from our vendors for anyone who visits our table.
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.
Sign up for the last Market Bundle Give Away in October. Lyn has registration forms.
If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. September 20 is still open and would love entertainment and/or groups fundraising.
See you at the Market.
Note: The Market officially runs through Saturday, October 19. But if vendors still have produce, they can sell beyond that date.
Vendor Produce (Saturday, September 13):
Cedar Lane Farm (Carrie Kesse and Kirk Russell)
Plants and produce, grown chemical free.
Earl Farms (Dan and Trina Earl)
Spaghetti squash, butternut squash, tomatoes, and potatoes.
Elias Honey (Chuck Elias)
Honeycomb squares. 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)
Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.
Gilbert Gasper – The Tortilla Man
A variety of fresh, homemade tortillas.
Ghost Roast Coffee (Brad and April Pietzyk)
Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.
Jirak Farm (Mark and Teresa Jirak and Children)
Sweet corn, watermelons, cantaloupe, tomatoes, cucumbers, zucchini and squash.
L&R Farms (Monie Frakes)
New: Acorn Squash, Butternut Squash, Spaghetti Squash, and Indian Corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.
Linda’s Apples (Steven and Linda Trog)
Yellow and Red Delicious apples, and McIntosh apples.
Long View Farm (Gunther and Betty Fischer)
Yukon gold potatoes, cherry tomatoes, Japanese eggplant, garlic, shallots, broccoli, zucchini, a variety of jellies, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers.
Lyn Hoffman (Market Manager)
New: Asian Plum sauce and Elderberry jelly as well as quick breads, jams and jellies, and dog treats.
Mallow Farm (Barbara Bramblett and Jim Mallow)
Will see you next Spring.
Rootin Tootin Acres (Theresa and Eric Root and Family)
Artisan and whole grain breads, tomatoes, peppers, okra, and potatoes.
Other vendors may be present also.
Recipe: With the cool temperatures of Autumn arriving, what could be better (or make the house smell better) than apples baking.
Apple Crisp (from Rachel Ray’s sister)
Total Time: 30 min Prep: 10 min Cook: 20 min Yield: 4 to 6 servings
6 McIntosh apples, peeled and diced into 1/2-inch pieces
1/2 lemon, juiced
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
2 tablespoons granulated sugar
1/2 cup flour or fine graham cracker crumbs
1/2 cup brown sugar
1/2 stick butter
1 pint vanilla ice cream
Preheat oven to 400 degrees F. In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar. In a small bowl, mix flour or graham cracker crumbs, brown sugar and butter together using the tines of a fork and your fingers, working until even, small crumbles form. Sprinkle topping evenly over apples and bake 15 to 20 minutes until apples are just tender and topping is golden brown. Top dishes of apple crisp with small scoops of vanilla ice cream. YUM!