Atchison Farmers Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, October 31, 2015, 8a.m. – Noon
Our Final Market Day for the 2015 Season
Come to the Market this last day of the 2015 season – our 17th season. There are lots of vegetables, fruit, coffee, jams and jellies and, this Saturday, fresh apple pies.
All the AFM farmer/vendors want to thank you, our customers, for a wonderful season. You have been great! We appreciate your visits to our market and your support of our efforts to show you what is available during the spring, summer, and fall season here in the area. We like to hear your suggestions and comments for the Market. We hope you have enjoyed your experience each week — the entertainment, demonstrations, the monthly “bundle give away”, and atmosphere.
We also want to thank all those who entertained at our Market: Lois Reid and Jim Dixon, Gary “Elvis” Meyer, the Atchison Jazz Express, the Versatiles, Stephanie Glenn, the Atchison Art Association, Juneteenth organizers, Trina Earl and her baby animal petting zoo, Rachel Lanter and her vegetable petting zoo. Also the many charitable groups who came to the Market to raise funds and to make us aware of their projects. A special thanks to Susan Turnbull for all the help she gave planning the special events we had on the first Saturday of each month. (Do you want a “Man v. Grill” event again next summer?) Also, a shout out to Taylor Hays who puts our information in the Chamber Chatter and to Angie Parker who makes it available to visitors. You all made the Market great fun and the “place to meet your neighbors”.
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 in 2016, have them call Betty Fischer at 913 709 5050 (email@example.com) .
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 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.
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) See you next May. Thank you for coming to the Market!
Lynn Hoffman (Market Manager) Fresh apple pies, apple butter, peach butter, and pumpkin butter. Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits.
The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.
Other vendors may also be present.
One last wonderful taste of summer: Okra. Here is a traditional Southern recipe.
Fried Okra Recipe
1 lb. fresh okra
2 cups buttermilk
1 cup self-rising cornmeal
1 cup self-rising flour
1 tsp. salt
1/4 tsp. ground red pepper
1/4 cup bacon drippings
- Cut off and discard tip and stem ends from okra; cut okra into 1⁄2-inch-thick slices. Stir into buttermilk; cover and chill 45 minutes.
- Combine cornmeal and next 3 ingredients in a bowl. Remove okra from buttermilk with a slotted spoon, and discard buttermilk. Dredge okra, in batches, in the cornmeal mixture.
- Pour oil to a depth of 2 inches into a dutch oven or cast-iron skillet; add bacon drippings, and heat to 375°. Fry okra, in batches, 4 minutes or until golden; drain on paper towels.