Market News

August 1 – Tomato – Corn Festival at the Market

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, August 1, 2015

8 a.m. to Noon

Welcome to the third Festival at the Market! The Tomato-Corn Festival main event will be the Salsa Contest. Bring your favorite homemade salsa to Susan Turnbull (under the 5th Street viaduct) before 9 a.m. The categories are: mild, hot, and unusual. The public will have the opportunity to be the judge of who wins. First prize in each category will receive a $25 gift certificate from the Chamber of Commerce and second prize in each category will receive a $10 gift certificate from the Atchison Farmers’ Market. Prizes will be given out at 11 a.m.

We will feature recipes at three tasting stations (Corn from a Slow Cooker, Tomato Bread Salad, and Lemon Glazed Zucchini Bread).   In addition, “Chloe” will play guitar throughout the morning.

It is also the morning of our monthly Bundle Give Away. The presentation will be at 10 a.m. The winner will be drawn from those who completed a registration form during the month of July.

Sign up with Janean Bowen (Lynn Hoffman, our market manager, is on vacation), for the September Bundle Give Away, which will take place on Saturday, September 5.

She 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.

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 Will return next Wednesday and Saturday.

L & R Farms (Monie Frakes) Sweet corn, 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) Kohlrabi, zucchini, yellow squash, Detroit red beets, cabbage, Yukon Gold, Colorado Rose, Corola, and All Blue new potatoes, red and yellow 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) On vacation for two weeks.

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

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  Gone until Saturday, August 8.

Other vendors may also be present.

Instead of a recipe this week, here is an article from Organic Gardening on how to preserve basil.

Drying
Don’t tie basil stalks together or hang them to dry as you might other herbs. Instead, pinch or snip the leaves from the stems and place them on a screen or absorbent towel. Stir daily and allow them to dry until crackly. Store in an airtight container.

Freezing
Clip the leaves from the stems and rinse. Then, spread them on a counter to air-dry for 30 minutes. Loosely layer leaves in a storage bag, and freeze.

Basil Pureé
Clip the leaves from the stems and rinse; spread them on a counter to air-dry for 30 minutes. Place the leaves in a blender or food processor, process for a few seconds to coarsely chop the leaves. Add enough water to form a slush and process again. Pour this liquid into ice cube trays and freeze. Once frozen, pop the cubes out of the trays and store them in a freezer container for later use.

 

 

 

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