Market News

Let’s Meet at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 11, 2014

8 a.m. to 12 noon

Did you know that there is a new 2014 stamp at the Post Office dedicated to Farmers Markets? The message on the back states the reason why the Atchison Farmers’ Market was begun 16 years ago.

The sight of stalls piled high with locally grown food, the smell of flowers and freshly baked bread, the sound of conversations between friends and new acquaintances – farmers markets are so much more than just places to buy fruits and vegetables. In addition to supporting small farms and artisans, boosting local economies, and providing fresh seasonal food, farmers markets are considered by many to be the new town square. They offer, as they did in the past, a gathering place for diverse groups of neighbors to meet and mingle and to share news, recipes, and stories – in short, to create a new sense of community.”

It may not be summer anymore, but our market is full of wonderful, fresh, local vegetables, fruits, fresh baked goods, jellies, and flowers – probably the last flowers of summer. We will also have Lois Reid and Jim Dixon playing and singing for us the last time this season.

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 11):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

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)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

Gone for the season. He’ll see you next summer.

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)

Watermelons, cantaloupe, tomatoes, cucumbers, peppers, 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)

Gone for the season.

Long View Farm (Gunther and Betty Fischer)

New: Cardoon, scallions (green onions) and baby bok choy, as well as Yukon gold potatoes, a variety of radishes including Daikon, purple top turnips, sweet potatoes, tomatoes, zucchini, chestnuts, a variety of jellies, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers. Grown chemical free.

Lyn Hoffman (Market Manager)

Quick breads, a variety of jams and jellies, and dog treats.

Other vendors may be present also.

Recipe: Let’s think about a healthier way to serve baked sweet potatoes – forget the marshmallows and, instead, use apples! From Cooks.com – enjoy!

Baked Apple and Sweet Potato Strata

8 lg. sweet potatoes (4 lbs) boiled, drained, peeled and cut into ¼ inch thick rounds

4 lg. tart apples (2 lbs) peeled, quartered, cored and cut into ¼ inch thick slices

¾ c. packed brown sugar

½ c. unsalted butter

1 Tb. freshly grated orange peel

¾ c. orange juice

1/3 c. maple syrup or maple flavored pancake syrup

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Heat oven to 375 degrees. Lightly grease a 13x9x2 inch baking dish.

Alternating sweet potatoes and apples, arrange slices slightly overlapping in prepared dish. Stir sugar and butter in a small saucepan over medium heat until butter melts. Add remaining ingredients; bring to a boil, stirring until smooth. Pour evenly over potatoes and apples. Bake for 40 minutes until potatoes and apples are tender and lightly glazed. Serve hot.

 

 

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