Atchison Farmers Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, October 17, 2015, 8a.m. – Noon
Market Continues Wednesdays and Saturdays through October 31st
Autumn is turning cooler and it is time to start to “put our gardens to bed” for the season. Our vendor/farmers are still harvesting produce, while planning the crops for the 2016 season. We would love to hear what produce you really liked (or you didn’t!) and if there are other vegetables you would like to see at the market. Or events, or recipes, or demonstrations . . .
Trina Earl will be back with the farm petting zoo this Saturday. Bring the kids for them to enjoy seeing and petting the animals. There is a free will donation box available for funds to go to the Atchison Humane Society.
Lynn Hoffman 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 Lynn’s 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 (firstname.lastname@example.org) . 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, carrots, 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. Note: will be gone October 21 and 24, but back the following week. If you need coffee while they are gone, you can get it at Gateway to Kansas.
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, All Blue potatoes, pie/soup pumpkins, winter squash (spaghetti, Winter Sweet, and Sunshine), hot and sweet peppers, Swiss chard, 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) New: Apple butter, peach butter, and pumpkin butter. Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits.
The Pie Lady – Emily Koehn She is finished for this season and will see you next summer.
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.
Sweet Potatoes! One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories!
Oven-Roasted Sweet-Potato Wedges
- 3 small sweet potatoes (about 2 pounds)
- 1 1/2 tablespoons garlic-flavored olive oil
- 1/2 teaspoon dry mustard
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
Preheat oven to 450°.
Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.
Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.