Market News

Memorial Day Weekend at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, May 28, 2016

8 a.m. to 12 noon

Are you ready for Memorial Day Weekend activities?  Our farmers and vendors plan to be at the Market (rain or shine – hopefully sun shining) this Saturday morning with plenty of spring vegetables, prepared entrees, fresh tortillas, baked goods, jams and jellies, beverages, bedding plants, fresh flowers, and even dog treats.

Don’t forget to register for the June 4th Market Bundle Give Away.  Lynn Hoffman, the market manager, has registration forms.

Remember that you can use your credit, debit or SNAP (vision) card at the Market Manager’s stand.  She will give you tokens to use as cash at the vendor stands.  We have Atchison Farmers’ Market in the amount of $10 that you can give as gifts and use at the Market.  We also accept Chamber of Commerce gift cards.  Note: on June 1, a limited supply of Kansas Senior Farmers’ Market Nutrition Program coupons will be available for those who qualify at the Salvation Army or the Area Agency on Aging.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, May 28):

Apothic Fox Café (Sierra Fox) Café:  Espresso & tea drinks, smoothies (fresh ingredients), Italian cream sodas, French pressed coffee, affogato (espresso poured over house made gelato), pastries (French macaroons, Flan, Carrot Cake, Tiramisu), juice & coffee concentrate coldpressed juice, cold brewed espresso, concentrate & cold brewed chai tea concentrate.

Cedar Lane Farm (Carrie Kesse and Kirk Russell)  Salad mix, braising mix, spinach, kale, Swiss chard, salad turnips, and radishes all grown chemical free, eggs from organic and grass fed hens, a large variety of tomato, pepper and herb plants

Debbie Dooley Angel food cakes, cinnamon rolls, goose eggs, chicken eggs, goat milk soap and lotion.

Elias Honey (Chuck Elias)  Honey  Sizes in ounces: 2,8,12,16,80 and a variety of flavored honey straws.

Genova Farm (Debbie and Mark Genova and girls) Snap peas, lettuce, spinach, radishes, green onions, and kale.

Ghost Roast Coffee  (Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe)  Guatemalan, Rwandan, Ethiopian  Sumatran coffees, whole bean or freshly ground, decaf Sumatran coffee (water processed), fresh cups of coffee available.

L&R Farms (Monie Frakes) Tomatoes, strawberries, asparagus, English cucumbers, broccoli, lettuce, spring blend, spinach, kale, green onions, radishes, kohlrabi, turnips, sweet potatoes, flowers, cauliflower, shell peas, collards, & bedding plants (herbs, eggplant, peppers).

Long View Farm (Gunther and Betty Fischer) Arugula, asparagus, bok choi, dill weed, radishes, rhubarb, scallions, all grown chemical free, peonies, mixed flower bouquets, brown eggs (pastured chickens), organic French bread, and jam.

Lynn Hoffman (Market Manager) Jam, fruit breads, salsa, relish, and dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow) Strawberry, herb, pepper plants, Shasta daisy plants, cut flowers.  For those interested in saving the Monarch Butterflies, we will have several varieties of Milkweed, the host plant of the Monarch Butterfly Caterpillar.

New Vendor Sarah’s Comfort Food (Sarah Gerving)  Enchiladas.  Some hot and some to take home and cook.

The Tortilla Man (Gilbert Gasper) Regular, whole wheat, and spicy flour tortillas.

New Vendor Two Hungry Lads (Luca Zia and Augustine Blosser)  Freshly squeezed lemonade, ginger molasses cookies, homemade cheese biscuits, rice krispy cubes, our signature Italian crostoli pastry. .

Wide Horizon Farm (Karen Soyland)  Spice cake, applesauce cake, brownies, blueberry coffee cake, lettuce, kale, and onions.

Other vendors may be present.

Recipe of the Week

Baby Spinach Salad with Raspberry Vinaigrette

From EatingWell:  June/July 2006,

Spinach salad is a great way to increase your family’s fruit and vegetable consumption—the challenge is getting your children (or picky eaters) to enjoy it. We’ve found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild Boston lettuce or a baby spinach salad, with fruit or your family’s favorite vegetables, can convince most everyone to take a bite.

Makes: 4 servings, 1 1/2 cups each, Active Time: 15 minutes, Total Time: 15 minutes

Ingredients

Vinaigrette

  • 1/3 cup canola oil
  • 1/4 cup raspberry vinegar or red-wine vinegar
  • 3 tablespoons orange juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

Salad

  • 6 cups prewashed baby spinach
  • 1 small red bell pepper, thinly sliced
  • 1 ripe, but firm, nectarine, cut into 1-inch chunks
  • 3 tablespoons Raspberry Vinaigrette

Preparation

  1. To prepare vinaigrette: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
  2. To prepare salad: Combine spinach, bell pepper and nectarine in a large bowl; toss with 3 tablespoons of the vinaigrette.

 

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