Market News

The Last Market Day in May

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, May 30, 2015

What happened to May? It has been unusually wet – very difficult to get into the garden to plant, weed and harvest. But our vendors are determined to bring you the freshest local produce.

This week we are happy to have the Juneteenth Committee at the market to let you know what is in store for that celebration the weekend of June 13-14. Stop by their table to learn more about this event in Atchison.

We also welcome the BMW Motorcycle Rally folks. It’s their 36th annual Oz rally and they have chosen to have it in Atchison this weekend, with many events. They have named it the “New Adventures on the Yellow Brick Road Land of Oz.”

Watch for our first summer festival coming next weekend! We are working with Susan Turnbull of the city to promote spring vegetables.

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

Lynn 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 Salad mix, arugula, radishes, bok choi, salad turnips, kale, Swiss chard, eggs from organic and grass fed hens, tomato, pepper and herb plants – all grown chemical free

Debbie Dooley Eggs and goat milk soap, cookies, blueberry muffins and angel food cakes.

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

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

Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Coffee beans and ground coffee. Light roast, Guatemaland, medium roast Ethiopian, and dark roast Rwandan. Will have samples of Rwandan available.

Long View Farm – Gunther and Betty Fischer Arugula, bok choi, green onions (scallions), radishes (Italian, and German), mixed greens, a variety of kale, French and whole wheat breads made with organic flour, rhubarb, pastured chicken brown eggs, cut flowers, 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

Lynn Hoffman (Market Manager) Salsas, relishes, jams, jellies, fruit butters, fruit breads, and dog bisquits.

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 Back next week

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

Providence Hill Farm – Christy Harris Goat milk products

The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas

Wide Horizon Farm – Karen Soyland Green onions, cookies, blueberry coffeecakes, pineapple upside down cakes, yeast rolls, cinnamon raisin bread, and fruit pies.

Other vendors may also be present.

This recipe has been around for a few years, but it creates a quick (total of 20 min.), healthy snack.

Baked Kale Chips

1 bunch kale (about a pound)

1 Tb olive oil

1 Tb seasoned salt or kosher salt

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but not burned

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