Atchison Farmers Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, October 10, 2015, 8a.m. – Noon
Market Continues Wednesdays and Saturdays through October 31st
The Market welcomes Grimm’s Garden this Saturday. They have all kinds of trees and other landscape plants. Jacqui Treco, a Benedictine College student, was going to play acoustic guitar, but, due to illness in her family, she will not joint us this Saturday. We hope all goes well for her family.
Come talk to our local vendor/farmers about their autumn harvest and recipes. Take home the wonderful Fall and late summer vegetables, fruit, coffee, honey, jams, jellies and baked goods.
Lynn Hoffman is gone this weekend, but Janean Bowen or Betty Fischer will be able to 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 $10 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.
Note: SNAP users: Please come to our booth to answer a short survey about your experience at the Market using “Market Match.”
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) . We still have one opening on Saturday, October 31.
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) Sweet potatoes, garlic, eggplant, sweet and hot peppers, cherry tomatoes, radishes, arugula, farm fresh eggs from organic and grass fed hens, and potted herb plants – all grown chemical free.
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, pears, bell peppers, jalapenos, kale, tomatoes, radishes, and lettuce.
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) 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, potatoes (All Blue, Yukon Gold, and Corola), pie/soup pumpkins, winter squash (spaghetti, Winter Sweet, and Sunshine), hot and sweet peppers, Swiss chard, parsnips, brown eggs from pastured hens, French and whole wheat breads using organic flour, jams and jellies (new: aronia berry), fresh cut flowers, and ornamental gourds – all grown chemical free.
Lynn Hoffman (Market Manager) Will return next Wednesday.
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.
Other vendors may also be present.
Honey Pumpkin Pie
Why use canned pumpkin when fresh pumpkin tastes better, costs less, and is easy to prepare? Follow the directions at the bottom of the page to prepare fresh pumpkin. (Or if you really want to, substitute canned pumpkin in the following recipe…) We recommend Elias honey for this recipe!
Makes 2 pies.
- 2 1/2 cups pumpkin puree
- 1 cup honey
- 1 1/2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. nutmeg
- 4 eggs
- 1 cup evaporated milk
- 3/4 cup regular milk
- 2 deep-dish pie crusts
- Stir pumpkin, honey, cinnamon, ginger, nutmeg, and cloves.
- Add eggs and mix well.
- Stir in the milks and mix well.
- Pour into pie shells. (Hint: place pie shells on a cookie sheet for more stability when placing into/taking out of oven).
- Bake at 375 degree oven for 1 – 1 1/4 hour, or until a knife in the center comes out clean.
- Serve warm, topped with whipped cream or ice cream.
Preparing Fresh Pumpkin
There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!
Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking).
Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag – this is the amount required by most recipes.
- one fresh pumpkin
- small amount of oil or Pam
- Cut pumpkin in halves (or quarters, if large).
- Scoop out pulp and seeds. (Seeds can be saved later for roasting.)
- Lightly oil inside meat of pumpkin.
- Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet.
- Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout.
- Allow to cool until you can handle with your hands.
- Scrape pulp from rind and place in blender.
- Puree until consistent throughout.
- Line colander with coffee filters.
- Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.
- Can be frozen in pre-measured amounts for later use in pies or soups.