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


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 ( to arrange a date.

Visit us on our blog:   And “like” us on Facebook:

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.


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


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.


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