Market News

The Last Saturday in September at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 27, 2014

8 a.m. to 12 noon

We have all kinds of interesting Fall vegetables and fruits for you at the Market. We are experiencing wonderful warm days and cool nights, which our Fall gardens are enjoying. Of course, Mother Nature can be fickle – so we don’t know how long this will continue before frost arrives. But we enjoy the days as they come and the harvest that comes with them.

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 that will be on Saturday, October 4. Lyn has registration forms.

See you at the Market.

Note: The Market officially runs through Saturday, October 18. But if vendors still have produce, they can sell beyond that date.

Visit us on and

Vendor Produce (Saturday, September 27):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Earl Farms (Dan and Trina Earl)

Spaghetti squash, butternut squash, green beans, eggs, watermelon, green peppers, banana peppers, 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)

Apples, ornamental gourds, miniature pumpkins, pie pumpkins, as well as conatinuing with 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, 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, a variety of radishes including Daikon, purple top turnips, freshly dug sweet potatoes, broccoli, zucchini, chestnuts, a variety of jellies, including wild plum jelly, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers.

Lyn Hoffman (Market Manager)

Asian Plum sauce and Elderberry jelly as well as quick breads, a variety of jams and jellies, and dog treats.

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: Here is a way to combine many of our local Fall vegetables in a hearty dish.

Roasted Fall Vegetables

With just salt, pepper, a bit of oil, and a hot oven, nearly every vegetable becomes sublime.

  • prep: 20 mins ; total time: 1 hour 20 mins; servings: 8


  • 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
  • 1 pound medium red onions (about 2 to 3), peeled and quartered
  • 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
  • 4 to 6 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper

Cook’s Note

Use shallow pans (such as baking sheets) and don’t overcrowd vegetables. This allows vegetables to brown rather than steam.


Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.

Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

Everyday Food, October 2006



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