Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, June 4, 2016
8 a.m. to 12 noon
Be prepared for a fun day at the Market. Our first festival of the season, “Eatin of the Greens” is this Saturday. Come discover the best vegetables of the season and how to fix them. A gr A great variety of vendors will be at the Market.
There will be so much going on!!
The Juneteenth Committee will be at the Market to distribute information about the celebration of Juneteenth, the oldest known celebration commemorating the ending of slavery in the United States. The actual celebration will be the following weekend, Friday, June 10th – Sunday, June 13th.
“The Versatilities”, a jazz band will perform at the Market.
The BMW 2016 Land of Oz bike show will take place on the east end of the Farmers’ Market from 11 until 1 p.m.
The winner of our June 4th Market Bundle Give Away be presented at 10 a.m. Lynn Hoffman, the market manager, has registration forms. You can register for the July 2 Give Away beginning today.
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: beginning June 1, a limited supply of Kansas Senior Farmers’ Market Nutrition Program coupons is be available for those who qualify at the Salvation Army or the Area Agency on Aging.
Vendor Produce (Saturday, June 4):
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 Brownies, cookies, homemade donuts and chicken eggs. Will also have the 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) Sugar snap peas, kale, green onions, radish, lettuce, and shell peas
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, English Cucumbers, Shell Peas, Snow Peas, Cabbage, Cauliflower, Broccoli, Green Onions, Spring Blend, Kale, Collards, Kohlrabi, Turnips, Sweet Potatoes, Herb Plants, Wave Petunia Hanging Basket.
Long View Farm (Gunther and Betty Fischer) Asparagus (last week for this), bok choi, dill weed, leaf lettuce, snap peas, radishes, rhubarb, scallions, all grown chemical free, mixed flower bouquets, brown eggs (pastured chickens), organic French and whole wheat breads, and jam.
Lynn Hoffman (Market Manager) Jam, fruit breads, salsa, relish, and dog biscuits.
Mallow Farm (Barbara Bramblett and Jim Mallow) Fresh strawberries, variety of herb, tomatoe and 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.
The Pie Lady (Emilie Koehn) Pies, bread and cinnamon rolls
New Vendor Sarah’s Comfort Food (Sarah Gerving) Will return later in June.
The Tortilla Man (Gilbert Gasper) Regular, whole wheat, and spicy flour tortillas.
New Vendor Two Hungry Lads (Luca Zia and Augustine Blosser) Homemade cheese biscuits; ginger molasses cookies; freshly squeezed lemonade; melt-in-your-mouth meringues; Rice Krispies; and 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
In keeping with the “Eatin’ of the Greens” festival, here is a delicious (and healthy) cool drink.
¾ c. chopped kale, ribs and thick stems removed
1 small stalk celery, chopped
½ c apple juice
½ c ice
1 Tbs fresh lemon juice
Place kale, celery, banana, apple juice, ice, and lemon juice in a blender. Blend until smooth and frothy.
Recipe from Real Simple