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 (firstname.lastname@example.org) to arrange a date.
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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.
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.