Atchison Farmers Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, August 22, 2015, 8a.m. – Noon
Are you ready for great jazz at the Market? Everyone should be dancing as they go from vendor to vendor this Saturday. The Atchison Jazz Express will be at the Market! We are so appreciative that they are coming to entertain for us.
Lots of local, freshly harvested mid and late summer vegetables. Canteloupe, peppers and all types of squash can be found as well as your favorite baked goods and coffees products.
If you know of any musicians, or groups (i.e. 4-H, Girl Scouts, Boy Scouts, or fundraisers for charity) who might like to come to our market, have them call Betty Fischer at 913 709 5050 (email@example.com) to arrange a date.
Don’t forget to sign up with Lynn Hoffman, our market manager, 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, sweet and hot peppers, 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 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.
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) Green beans, asian “yard-long” beans, zucchini, yellow squash, cucumbers, Yukon Gold, Mountain Rose, Corola, and All Blue new potatoes, regular and cherry tomatoes, onions, shallots, 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
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 Blueberry coffeecake, white rolls, cookies, carrots, peppers, and tomatoes.
Other vendors may also be present
One of the most beautiful vegetables of late summer are eggplant. Here are a couple or recipes.
Roasted Eggplants with Herbs
This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won’t be bitter
Yield: 4 servings (serving size: 1 eggplant) Total time: 39 Minutes
4 small eggplants (about 13 ounces)
2 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
- Preheat oven to 450°.
- Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.
- Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.
Charred Vegetable Salad
Although you can successfully prepare this colorful end-of-summer salad on a gas grill, charcoal will imbue the vegetables with extra flavor. You can easily substitute white wine vinegar for the champagne vinegar without compromising the flavor of the dish.
Yield: 8 servings (serving size: about 3/4 cup)
2 red bell peppers, halved and seeded
1 1/2 pounds eggplant, cut into (1/2-inch-thick) slices (about 2 medium)
1 sweet onion, cut into 8 wedges
1 pint cherry tomatoes
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1 tablespoon champagne vinegar
1/2 teaspoon sugar
2 garlic cloves, minced
1 ounce oil-cured olives (about 12), pitted and halved
1/4 cup fresh small basil leaves
1 tablespoon finely chopped fresh chives
- Preheat grill to medium-high heat.
- Combine first 4 ingredients, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt. Place bell peppers, skin sides down, and onion on grill rack coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill. Remove bell peppers. Place bell peppers in a zip-top bag; seal. Let stand 10 minutes. Grill eggplant and onion 5 minutes; remove onion. Turn eggplant; grill 5 minutes. Remove eggplant. Add tomatoes to a grill basket; grill 5 minutes. Remove bell peppers from bag. Peel and discard skins; slice lengthwise.
- Combine 1/4 teaspoon salt, vinegar, and sugar. Slowly add 2 tablespoons oil, stirring with a whisk. Combine vegetables, dressing, garlic, and olives. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and chives.