Atchison Farmers Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, May 23, 2015
Our opening day went well with only a trace of misty rain during the market. We had 19 children enjoying the Art Association’s event and it was nice to have Justin Harris playing for us.
The market continues this week with even more produce. The winner of the Open Air Art Fair Bundle Give Away will receive her bundle today at 10 a.m. from our market manager.
We do have a change of schedule today. The Juneteenth folks and the “Versatiles” will not appear today, but will be at the market next Saturday, May 30.
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.
This week’s vendors
Birdsong Farms – Gina Black Bagged baby salad mix, scarlett kale, Toscano kale, head lettuces, rainbow chard, radishes, collard, handmade pastas cut and flavored, 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
Debbie Dooley Eggs and goat milk soap
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 and ground coffee.
Karen’s Rainbow – Karen Soyland Green onions, dill plants, cookies, blueberry coffeecake, yeast rolls, cinnamon raisin bread, and fruit pies.
Long View Farm – Gunther and Betty Fischer Arugula, green onions (scallions), radishes (Italian, and German), mixed greens, a variety of kale, French and whole wheat breads made with organic flour, rhubarb, brown eggs, cut flowers for Memorial Day, and homemade jams – produce 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 and broccoli
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.
Green onions or scallions are in abundance now at the market. Here is an easy way to fix them to accompany your meal and it takes less than 10 minutes.
Sauteed Fresh Green Onions
How to make it
- Wash and dry onions
- Cut off green tops leaving only about an inch or two above bulb
- Heat large fry pan to medium
- oil once or twice around pan
- add butter
- Add onions and stir gently until slightly brown
- Remove from pan and place around meat platter
- Add kosher salt and white pepper to taste
- Plate meat in center and serve.
- Nice with fingerling taters
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