Atchison Farmers Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, July 25, 2015
8 a.m. to Noon
Come see “Elvis” impersonator, Garry Meyer at the market. It’s always good to have music to add energy to the market. Janean Bowen will do some cooking demos using beets. This is one of the current crops at the market and she will have recipes for you.
Our vendors have a wide variety of summer vegetables, freshly baked goods, and other artisan products. Some of our vendors, who took time off, will be back – i.e. Emily Koehn, “The Pie Lady”.
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, cherry tomatoes, fresh garlic, carrots, new potatoes, flower bouquets, eggs from organic and grass fed hens, assorted herb plants – all grown chemical free.
Debbie Dooley Broke her ankle and is not sure when she will be back.
Earl Farms (Dan and Trina Earl) Potatoes, cucumbers, onions, beets, turnips, green beans, bell peppers, banana peppers., sweet corn, tomatoes 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 New this week: Decaf coffee. Coffee beans and ground coffee. Sumatran coffee from Indonesia. Light roast Guatemalan, Medium roast Ethiopian, and Dark roast Rwandan. Iced coffee will be available as well as samples of some coffee. We can grind beans for you at the market so your coffee will be fresh.
Jirak Family Produce (Mark, Theresa, and kids) Will return in approximately six weeks with more corn.
L & R Farms (Monie Frakes) Peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Cucumbers, Sweet Potatoes.
Long View Farm (Gunther and Betty Fischer) Detroit red beets, cabbage, Yukon Gold, Colorado Rose, Corola, and All Blue new potatoes, a variety of red and yellow onions, French shallots, leeks, elephant garlic, fresh garlic, Swiss chard, 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, cantaloupe, and peppers.
The Pie Lady – Emily Koehn Pies, breads, and cinnamon rolls
The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.
Wide Horizon Farm – Karen Soyland Gone until Saturday, August 8.
Other vendors may also be present.
Here is a quick, delicious salad for hot days.
Panzanella (Tuscan Bread and Tomato Salad)
Yield: 4 servings
4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper
In a large bowl, combine the tomatoes, bread, and onions.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.
Recipe courtesy of Emeril Lagasse, 2003