Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, October 4, 2014
8 a.m. to 12 noon
Atchison is host to many events this weekend: Oktoberfest on the Mall, Family Weekend at Benedictine College, historical tour of Mt Vernon Cemetery with Liz Lane, professional researcher (and Farmers’ Market customer) and other related activities. Let’s welcome all our out of town visitors to Atchison and the Farmers’ Market.
This is the beginning of the final month of the Atchison Farmers’ Market’s 16th season. Our last “official” market day is Saturday, October 18. But if vendors still have produce, they can sell beyond that date.
Our vendors have a veritable cornucopia of vegetables, fruits, and decorative produce. It is also the last Bundle Give Away. Lyn Hoffman will collect produce from each vendor and make the presentation to the winner around 10 a.m.
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.
See you at the Market.
Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket
Vendor Produce (Saturday, October 4):
Cedar Lane Farm (Carrie Kesse and Kirk Russell)
Plants and produce, grown chemical free.
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: Do you want to make something easy, vegetarian and using our very own Gilbert Gasper’s (the Tortilla Man) homemade tortillas? How about Zucchini Wrapped In Tortillas! There is a long list of ingredients, but it is because they give the wraps a wonderful flavor. The process is very easy.
Zucchini Wrapped in Tortillas
Prep time: 20 minutes, Cooking time: 20 minutes, 4 Servings
1 tablespoon vegetable oil
1 teaspoon mustard seed (optional)
1 teaspoon cumin seeds
1 small red onion, thinly sliced
1 tablespoon grated fresh ginger
4 cups grated zucchini
½ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
Salt to taste
4 (10 inch) flour tortillas
4 fresh chives
½ cup sour cream (optional)
- In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
- Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt.
- Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!