Market News

Last Market in September – One Month to Go!

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, September 30, 2015

2:30 to 5:30 p.m.

Can you believe this is the last day of September!!! But still plenty of vegetables, fruit and other products from our friendly vendors. The market will continue through Saturday, October 31.

This is the last day to register for the October Bundle Give-Away. It will take place on Saturday, October 3. Lynn Hoffman, our market manager, has registration forms.

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.

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 (longviewfarm3@gmail.com) to arrange a date. We still have a October 31 open for entertainment.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This Wednesday’s vendors:

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) See you next season. They still have pumpkins at their farm. You can call Trina at 913 370 3297

Genova Farms Produce (Debbie and Mark Genova and children) Green beans, okra, kale, tomatoes, and pears.

L & R Farms (Monie Frakes) Apples, cantaloupe, tomatoes, grape tomatoes, canning tomatoes by pre-order, sweet potatoes, cauliflower, radishes, beets, bell peppers, banana peppers, jalapeno peppers, yummy snack peppers, ghost peppers, eggplant, cucumbers (regular, burpless, pickling), squash (zucchini, yellow, delicata, acorn, butternut, spaghetti), pumpkins, gourds, turnips & Indian corn.

Long View Farm (Gunther and Betty Fischer) Chestnuts, Yukon Gold, Carola, and All Blue potatoes, hot and mild peppers, winter squash (Kabocha Sunshine and Winter Sweet, spaghetti squash), pie pumpkins, heirloom pears, pure fruit jam and jelly, cage free brown eggs, French and whole wheat bread made with organic flour, cut flowers and decorative gourds– all grown chemical free.

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

Other vendors may also be present.

Market News

Beautiful Autumn Days at the Market

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, September 26, 2015,

8a.m. – Noon

The first “official” day of autumn arrived this week. It is time to harvest our fall vegetables and fruits. There will be so much at the Market this week: chestnuts, winter squash, fresh apples, handmade goat milk soap, fresh coffee beans, and home baked goods! Our local producers have an abundance they want to share with you. There will be recipes too!

We thank Stephanie Glenn for entertaining at the Market last weekend.

Next Wednesday’s Market will be the last one for the month of September. So, continue registering for the October Bundle Give-Away today. It will take place on Saturday, October 3. Lynn Hoffman, our market manager, has registration forms.

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.

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 (longviewfarm3@gmail.com) to arrange a date.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

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.

Debbie Dooley Goat milk soap and lotion, cinnamon rolls, and chocolate chip cookies.

Earl Farms (Dan and Trina Earl) Watermelons, butternut squash, spaghetti squash, tomatoes, potatoes, and pumpkins.

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) Green beans, okra, cucumbers, kale, squash, onions and tomatoes.

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.

Jirak Family Produce (Mark, Theresa, and kids) See you next season!

L & R Farms (Monie Frakes) Apples, Cantaloupe, Tomatoes, Grape Tomatoes, Canning Tomatoes by pre-order, Sweet Potatoes, Cauliflower, Radishes, Beets, Bell Peppers, Banana Peppers, Jalapeno Peppers, Yummy Snack Peppers, Ghost Peppers, Eggplant, Cucumbers (regular, burpless, pickling), Squash (Zucchini, Yellow, Delicata, Acorn, Butternut, Spaghetti), Pumpkins, Gourds, & Indian Corn.

Long View Farm (Gunther and Betty Fischer) Chestnuts, Yukon Gold and All Blue potatoes, hot and mild peppers, parsnips, Asian beans, winter squash (Kabocha Sunshine and Winter Sweet, spaghetti squash), pie pumpkins, Swiss chard, pure fruit jam and jelly, cage free brown eggs, French and whole wheat bread made with organic flour, and cut flowers – all grown chemical free.

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

McLenon Produce – Rob and Pat McLenon Their winter squash and pumpkins will be at the Traveling Tigers’ booth at the Market.

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

Traveling Tigers – Produce from McLenon Produce and baked goods.

The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.

Wide Horizon Farm – Karen Soyland  Apples and more.

Other vendors may also be present.

Recipe

Autumn is the beginning of the “soup season.” We have wonderful ingredients at the Market to make this easy, delicious soup to enjoy on a chilly day.

Parsnip, Celery and Apple Creamed Soup

Makes 6 to 8 servings (from Café Provence in Kansas City)

2 Tb unsalted butter or olive oil

1 onion, diced

½ teasp. grated fresh ginger

1 pound parsnips, peeled and diced

3 ribs celery, diced

2 Golden Delicious apples, peeled, seeded and chopped

6 c. chicken broth

¼ c. heavy cream

Salt, to taste

Optional garnish: small celery leaves

In a pot, melt butter over medium heat; cook onion, ginger and celery salt, stirring occasionally, until softened, about 8 minutes. Stir in parsnips, celery, and apples; cook, stirring occasionally, for 3 minutes.

Add chicken broth; bring to a boil. Reduce heat and simmer until parsnips are tender, about 10 minutes. Stir in cream and cook another 10 minutes. Season accordingly with salt. Let cool for 10 minutes. In batches in blender, puree soup until smooth; keep warm. Serve.

Tip: Best to have all ingredients cleaned and diced in advance of starting to cook.

 

 

Market News

Early Edition: Saturday, 9/19, Market Day

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, September 19, 2015, 8a.m. – Noon

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The Saturday Market will have an abundance of local, freshly harvested mid and late summer vegetables. Second planting sweet corn, peppers and all types of squash, summer and winter, can be found as well as your favorite baked goods and coffees products.

Stephanie Glenn will be singing and playing guitar during the Market. She also has her CDs for sale if you are interested. A very talented Atchisonian! We are so happy to have her come.

Continue registering for the October Bundle Give-Away today. It will take place on Saturday, October 3. Lynn Hoffman, our market manager, has registration forms.

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.

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 (longviewfarm3@gmail.com) to arrange a date.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

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) Lots of late summer vegetables.

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) Green beans, okra, cucumbers, kale, squash, onions and tomatoes.

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.

Jirak Family Produce (Mark, Theresa, and kids) Sweet corn.

L & R Farms (Monie Frakes) Sweet corn, cauliflower, cantaloupe, broccoli, radishes, peaches, tomatoes, grape tomatoes, green beans, eggplant, beets, kale, cabbage, brussels sprouts, zucchini, yellow squash, bell peppers, sweet and hot banana peppers, jalapenos, cucumbers, sweet potatoes.

Long View Farm (Gunther and Betty Fischer) Will return to the Market on Saturday, September 26, with fall vegetables and other products.

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

McLenon Produce – Rob and Pat McLenon Sweet corn, cantaloupe, and winter squash.

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  Will return on Saturday, September 26, with apples and other products.

Other vendors may also be present.

Recipe

There are so many varieties of winter squash. One of the favorites is spaghetti squash. Here is a recipe where you can use spaghetti squash, garlic, tomatoes, onions, and basil from our vendors.

Spaghetti Squash

“The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the ‘noodles’ are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.”

Total time 45 m 6 servings

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 ½ cups chopped tomatoes
  • ¾ cup crumbled feta cheese
  • 3 Tb sliced black olives
  • 2 Tb chopped fresh basil

Directions

Note: Spaghetti squash can be cooked in the microwave. Place halved spaghetti squash in a microwave safe dish. Add 2 Tb water to dish. Microwave for 5 min. Check squash by inserting a sharp knife blade. If still hard, microwave another 5 minutes.

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. Note: Spaghetti squash can be cooked in the microwave. Place halved spaghetti squash in a microwave safe dish.       Add 2 Tb water to dish.       Microwave for 5 min. Check squash by inserting a sharp knife blade.       If still hard, microwave another 5 minutes.
  3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
  4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

 

Market News

A Mid-September Wednesday at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter for Wednesday, September 16, 2015

2:30 to 5:30 p.m.

The autumn days have arrived with the last heat of summer during the day and cool air at night and in the early morning. Peppers and winter squash love this weather! They are in abundance at the Market now.

Come to the Market this Wednesday, September 16 from 2:30 p.m. to 5:30 p.m. to get your mid-week needs.

The Atchison Farmers’ Market will have a booth (next to Ghost Roast) at the Taste of Atchison event this Thursday, 9/17, on the Mall near Gateway. Come by to visit with Lynn and Beth!

Be sure to come to the market on Saturday, September 19, from 8 a.m. until noon. Stephanie Glenn will be there to sing and play guitar.

Register for the October 3 Market Bundle Give Away. Lynn Hoffman can help you. She also has cards with information about vegetables and recipes for you to try.

SNAP (food stamp) users, double the amount you can purchase when you scan your card at the Market any market day.  If you scan for $5, you will get $10 of tokens; scan for $25, and get $50 of tokens. Lynn Hoffman can scan credit, debit, and SNAP cards.

Do you know of a musician or charity fund raiser group who would like to come to the market?  If so call Betty Fischer at 913 709 5050 or longviewfarm3@gmail.com

This Wednesday the following vendors plan to be at the market:

Genova Farms Produce (Debbie and Mark Genova and children) Green onions, kale, new potatoes, squash, and red and white sweet 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.

L & R Farms (Monie Frakes) Sweet corn, cauliflower, cantaloupe, broccoli, radishes, peaches, tomatoes, grape tomatoes, green beans, eggplant, beets, kale, cabbage, brussels sprouts, zucchini, yellow squash, bell peppers, sweet and hot banana peppers, jalapenos, cucumbers, sweet potatoes.

Long View Farm (Gunther and Betty Fischer) Will return to the Market on Saturday, September 26.

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

McLenon Prodice (Rob and Pat McLenon) Fresh produce.

Other vendors may be present.

Find us at our blog: atchisonfarmersmarket.wordpress.com

And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

 

Market News

Apple and Winter Squash Season at the Market

Atchison Farmers Market

Fresh, Friendly, Local

Market E-Newsletter for Saturday, September 12, 2015,

8a.m. – Noon

Last week was so much fun at the “Sweetness of Fall – Apple Fest”. Thanks to Susan Turnbull, Janean Bowen, and our junior chef, Clare Harris.

The “apple fest” will continue with vendors bringing apples, apple dumplings, apple crisp, and apple butter. Of course, there will be lots of local, freshly harvested mid and late summer vegetables. Cantaloupe, peppers and all types of squash, summer and winter, can be found as well as your favorite baked goods and coffees products.

We will also have Gary “Elvis” Meyer to entertain everyone at the Market.

Save the date: Atchison Farmers’ Market will be at the Taste of Atchison, this coming Thursday, September 17, on the Mall.

 

Continue registering for the October Bundle Give-Away today. It will take place on Saturday, October 3. Lynn Hoffman, our market manager, has registration forms.

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.

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

(longviewfarm3@gmail.com) to arrange a date.

Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: http://www.facebook.com/AtchisonFarmersMarket

This week’s vendors:

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) Gone this weekend, but back next Saturday.

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) Green beans, okra, cucumbers, kale, squash, onions and tomatoes.

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.

Jirak Family Produce (Mark, Theresa, and kids) Sweet corn.

L & R Farms (Monie Frakes) Sweet corn, cauliflower, cantaloupe, broccoli, radishes, peaches, tomatoes, grape tomatoes, green beans, eggplant, beets, kale, cabbage, brussels sprouts, zucchini, yellow squash, bell peppers, sweet and hot banana peppers, jalapenos, cucumbers, sweet potatoes.

Long View Farm (Gunther and Betty Fischer) Parsnips, pie pumpkins, spaghetti squash. winter squash, green beans, red and green asian “yard-long” beans, zucchini, Yukon Gold, Corola, and All Blue new potatoes, sweet and hot peppers, pasture raised brown eggs, French and Whole Wheat bread made with organic flour, pure organic fruit jam (jalapeno and apple butter), and cut flowers – all grown chemical free.

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

McLenon Produce – Rob and Pat McLenon Sweet corn, cantaloupe, and winter squash.

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  Apples, apple dumplings, apple crisp, and tomatoes.

Other vendors may also be present.

Recipe

We are getting toward the end of the “second” corn season this summer. Here is an easy recipe that can be multiplied for more people.

Avocado-Corn Salsa

 

Makes: 2 servings, Active Time: 10 minutes, Total Time: 10 minutes

Ingredients

  • 1/2 avocado, diced
  • 1/2 cup cooked corn kernels
  • 1 plum tomato, chopped
  • 2 teaspoons chopped fresh cilantro
  • Lime juice, to taste
  • Salt, to taste

Preparation

  1. Combine avocado, corn, tomato and cilantro in a small bowl. Add lime juice and salt to taste.

From: Eating Well