Atchison Farmers Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, October 24, 2015, 8a.m. – Noon
Market Continues Wednesdays and Saturdays through October 31st
On October 10th of 1842 Nathaniel Hawthorne wrote, “…I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all the daylight hours in the open air.”
Our vendor/farmers are relishing every beautiful day of this autumn as we work outside – planting garlic and shallots, flowering bulbs. We are inventorying our leftover seeds, evaluating what was “good” seed and plants and what customers seemed to enjoy. Seed catalogs will be coming soon for us to look at and dream about our next season as we keep warm during the winter months of silence in our gardens.
We would love to hear what produce you really liked (or you didn’t!) and if there are other vegetables or produce you would like to see at the market. Or events, or recipes, or demonstrations . . . Do you have suggestions for entertainers next year?
Our thanks go to Trina Earl who came last week with an entire “zoo” of small animals for us to enjoy. She is so generous and knowledgeable!
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. They make great Christmas gifts – so that the receiver can anticipate Spring!
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 (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:
Brown Betty (Tiffany Boaldin) May be at the market with baked goods and more.
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 Back next Saturday.
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. Note: We will be gone October 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, kohlrabi, cantaloupe, tomatoes, grape tomatoes, canning tomatoes by pre-order, sweet potatoes, 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) All Blue potatoes, pie/soup pumpkins, hot and sweet peppers, including sweet red pimento peppers, cherry tomatoes, 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.
Traveling Tigers – Finished for the season. Thank you for coming to our booth!
The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.
Other vendors may also be present.
Sweet peppers are one of the jewels of late summer and autumn.
Following is a simple recipe using sweet peppers is from September 1999 Gourmet.
The key to this recipe is cooking the bell peppers until they’re meltingly tender, at least 15 minutes.
Serves 4 as a main course Active Time 35 min Total Time 45 min
- 4 large garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 6 large red and yellow bell peppers (3 pounds), cut into 2-inch-long julienne
- 1/2 cup dry white wine
- 1 pound penne
- Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.
- While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.