Atchison Farmers Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, July 18, 2015
8 a.m. to Noon
Market Location today is at 7th and Kansas (across from the Post Office)
Amelia Earhart Festival is this weekend!!! There will be so many visitors in town. Let’s welcome them to our community. Shawn Snoddy, from the Atchison Art Association, will be at the market help kids celebrate the weekend by making red, white, and blue stick airplanes. Stop by to see her.
Our vendors have a wide variety of summer vegetables, freshly baked goods, and other artisan products. Support your neighbors who are our hard working vendors. They can tell you about their produce and how to use it. They love to share recipes – and like to hear about yours.
Sign up with Lynn Hoffman, our market manager, for the August Bundle Give Away, which will take place on August 1.
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, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.
If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.
Visit us on our blog: atchisonfarmersmarket.wordpress.com And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket
This week’s vendors:
Black Betty Org (Tiffany Bouldin) Organic, homemade goods.
Cedar Lane Farm (Carrie Kesse and Kirk Russell) Summer squash, zucchini, cucumbers, kale, Swiss chard, fresh garlic, carrots, new potatoes, eggs from organic and grass fed hens, assorted herb plants – all grown chemical free.
Debbie Dooley Will be on the Mall for the Amelia Celebration today.
Earl Farms (Dan and Trina Earl) Potatoes, cucumbers, onions, beets, turnips, green beans, bell peppers, banana peppers., sweet corn, and zucchini.
Elias Honey – Chuck Elias 2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws
Genova Farms Produce (Debbie and Mark Genova and children) Sweet corn, green beans, sweet onions, kale, new potatoes, yellow and zucchini squash, cucumbers, and green onions.
Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Will be on the Mall by Nell Hill’s today.
Jirak Family Produce (Mark, Theresa, and kids) Sweet corn.
L & R Farms (Monie Frakes) Peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, White Turnips, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Collards, Cucumbers, Sweet Potatoes.
Long View Farm (Gunther and Betty Fischer) Detroit red beets, salad turnips, cabbage, Yukon Gold, Colorado Rose, and All Blue new potatoes, Candy and Red Candy Apple onions, French shallots, leeks, elephant garlic, fresh garlic, Swiss chard, mixed kale, pasture raised brown eggs, French and Whole Wheat bread made with organic flour, pure organic fruit jam, and cut flowers – all grown chemical free.
Lynn Hoffman (Market Manager), Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits
Mallow Farm – Barbara Bramblett & Jim Mallow Sweet and hot peppers, garlic, herbs, lavender, and cut flowers.
McLenon Produce – Rob and Pat McLenon Tomatoes.
The Pie Lady – Emily Koehn Pies, Will be gone until July 25.
Providence Hill Farm (Christy Harris) Artisan bread, goat milk soap, lotion and other handcrafted bath and body products.
The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.
Wide Horizon Farm – Karen Soyland Cabbage, onions, new potatoes, baked goods, blueberry coffeecake, and yeast rolls.
Other vendors may also be present.
How about using ingredients from several of our vendors: tortillas, corn, tomatoes, hot or sweet peppers . . .
Fresh Corn and Avocado Pico de Gallo
- Yield: About 6 cups, Prep 45 mins, Broil 7 mins to 10 mins, Stand 15 mins, Chill 4 hrs to 24 hrs
1 fresh poblano or Anaheim chile pepper * or 1 medium green sweet pepper
1 medium red, orange or yellow sweet pepper
2 cups grape and/or cherry tomatoes , halved or quartered or 4 medium tomatoes, seeded and coarsely chopped (2 cups)
1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed or one 8.75-ounce can whole kernel corn, drained
1/4 cup finely chopped red onion or thinly sliced green onion
1/4 cup snipped fresh cilantro
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 -2 cloves garlic, minced
1 teaspoon kosher salt or 1/2 teaspoon salt
1/8 teaspoon bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper
1 avacado halved, seeded, peeled, and chopped
Baked Tortilla Chips (recipe below) or scoop-shaped tortilla or corn chips
- Place whole poblano and sweet pepper on a foil-lined baking sheet . Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds, and membranes; discard. Chop the peppers.
- For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.
- Serve with Baked Tortilla Chips. For a quick appetizer, make Speedy Bruschetta (recipe below). For a condiment, serve salsa with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.
- Fresh Corn and Black Bean Pico de Gallo: Prepare as directed, except substitute one 15-ounce can black beans, rinsed and drained, for the avocado.
- *Handling hot peppers: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Baked Tortilla Chips
- 8 6 – inches corn and/or flour tortillas
- Preheat oven to 350 degrees F. Cut each tortilla into 8 wedges and spread wedges on two large baking sheets. Sprinkle lightly with salt. Bake for 12 to 15 minutes or until crisp and light brown.