Market News

Opening Day at the Market

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, May 16, 2015

Official Opening Day

Welcome to our 17th season at the Atchison Farmers’ Market. We have new vendors with new products at the market this year.   As the summer rolls on and more produce ripens, we will have even more vendors joining us. We have, therefore, assigned our vendors to stalls on both sides of the 5th Street viaduct. Introduce yourself to all of them and get to know the people who grow your food.

We will have some new programs coming up at the market, including “buy it at the Market” recipes from Angela Humburg, a member of the Atchison Farmers’ Market board and registered dietician. There will be cooking demonstrations of many of these recipes. We are also joining forces with Susan Turnbull, Downtown Coordinator, to have a special festival the first Saturday of each month this season.

Today Shawn Allen Snoddy, with the Atchison Art Association, will have a special program for children, helping them create mosaic planters. We will also have Justin Harris and his group entertaining us.

The monthly Bundle Give Away of produce will continue on the first Saturday of each month. Please register at Lyn Hoffman’s booth, our market manager.

Lyn can also assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards and will be accepting Kansas Senior Farmers Market Nutrition Program coupons when they are distributed by the Salvation Army in the near future. And, of course, you may purchase Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.

Welcome our new and returning local producers:

Birdsong Farms – Gina Black Meslcun (salad mix), scarlett kale, Toscano kale, head lettuces, culinary herbs, handmade pastas, pastured eggs – grown chemical free

Cedar Lane Farm – Carrie Kesse & Kirk Russell Spinach, mesculun mix, kale, swiss chard, other various greens, radishes, fresh herbs, eggs, tomato, pepper and herb plants – all grown chemical free

Elias Honey – Chuck Elias 2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws

Fox & Co Apothecary – Sierra Fox (formerly the Chic Gypsy Café) bottled cold press espresso concentrate“just add milk”  in the following flavors: Espresso; White Chocolate Mocha; Lavender Mocha; Dirty Chai; Rosemary Caramel Espresso; and Decaf Espresso. She will also have bottled Chai Tea; Jasmine Honey Green Tea; and Peppermint Infusion Tea. In addition, Sierra will have take and bake Rosemary Biscuits, compound butters, fresh dill, thyme and basil as well as fresh pastries.

Genova Farms Produce – Debbie Genova Kale, radishes, green onions, peas, and spinach

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe locally roasted coffee beans

Long View Farm – Gunther and Betty Fischer Arugula, green onions (scallions), radishes (French, Italian, and German), mixed greens, a variety of kale, French and whole wheat breads made with organic flour, rhubarb, brown eggs – grown chemical free.

L&R Farms – Monie Frakes Asparagus, rhubarb, green onions, radishes, cauliflower, kohlrabi, kale, sweet potatoes, bedding plants (tomatoes, peppers, herbs, cucumbers, eggplant, zucchini, flowers), strawberry hanging baskets and wave petunia hanging baskets

Lyn Hoffman (Market Manager) Quick breads, jams & jellies.

Mallow Farm – Barbara Bramble & Jim Mallow  Herb planters, cherry tomato hanging baskets, herb plants (many varieties), tomato and pepper bedding plants, some flower and vegetable plants.

McLenon Produce – Rob and Pat McLenon Strawberries

The Pie Lady – Emily Koehn Pies, breads, and cinnamon rolls

Providence Hill Farm – Christy Harris

Rootin Tootin Acres – Eric & Theresa Root

The Tortilla Man – Gilbert Gasper Regular and whole wheat home made tortillas

Willenskraft Farm – Rick Vanderweide and Cindy Timmons Red Clover jelly and Dandelion lotion bars

Other vendors may also be present.

Although strawberries are wonderful by themselves (especially the ripe, local ones), here is another delicious way to enjoy strawberries and spring produce:

Mixed Greens and Strawberry Salad – serves 4


½ c. mayonnaise

½ c. frozen orange juice concentrate, thawed, and 1 Tbs. orange marmalade



1 small head butter lettuce, washed, chilled

3 to 4 oz. mixed baby lettuces, washed, chilled

2 c. strawberries, washed, hulled, sliced

¼ c. slivered almonds

Sea salt, black pepper


In bowl, whisk together mayonnaise and orange juice concentrate. Add the orange marmalade and whisk again until combined. Refrigerate.


Tear butter lettuce into bite size pieces. Scatter torn baby lettuces, strawberries, and slivered almonds over the greens. Drizzle with dressing and sprinkle with salt and pepper. Serve immediately.


From: The Artist, the Cook and the Gardener: Recipes Inspired by Painting and the Garden” by Maryjo Koch


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