Market News

Summer Produce (and Temperature) at the Market

Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, June 11, 2016
8 a.m. to 12 noon

Come to the Atchison Farmers’ Market this Saturday. We will have some new summer as well as late spring vegetables. Lots of coffees, teas, and other drinks. A great variety of baked goods and treats (mostly for humans, but also some for dogs). Some of our vendors still have bedding plants – herbs, vegetables, and pollinator favorites.

Jim Dixon will play fun farm and other folk songs during the morning.

Lynn Hoffman, the market manager, has registration forms. You can register for the July 2 Give Away now.

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. There are a few Kansas Senior Farmers’ Market Nutrition Program coupon booklets still available for those who qualify at the Salvation Army or the Area Agency on Aging.

Visit us on and

Vendor Produce (Saturday, June 11):

Apothic Fox Café (Sierra Fox) Café Offerings: espresso drinks, smoothies, tea, Italian cream soda, gelato. Gourmet Pastries: tiramisu, apricot tarte, carrot cake, lemon poppyseed bread with orange butter glaze, chocolate coffee bourbon cake w/raspberry truffle filling & vanilla bean rum buttercream, cheesecake w/shortbread crust, and fresh glazed berries on top and macarons. Savory Pastries: spinach artichoke galette w/cornmeal pepper crust and tomato herb galette with parmesan crust. Take Home & Enjoy: Fresh Pressed Juice (16oz bottles), compound butters, poppyseed bread loafs, salad vinaigrettes, dips, jams/chutney

Black Betty (Tiffany Bouldin) Organic scones, muffins and foccacia bread.

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 Chicken eggs, angel food cake, sunshine cake, and goat milk soap and lotion.

Earl Farms (Dan and Trina Earl) Onions, spinach, lettuce, broccoli, possibly cauliflower and eggs.

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) Kale, green onions, radishes, lettuce, and shell peas.

Ghost Roast Coffee (Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe) Guatamalan, 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, asparagus, cauliflower, broccoli, cabbage, kohlrabi, snow peas, sugar snap peas, green onions, radishes, spring blend & green Leaf lettuce, kale, collards, turnips, beets, and sweet potatoes

Long View Farm (Gunther and Betty Fischer) Asparagus (one more week), bok choi, dill weed, leaf lettuce, leeks, snap peas, radishes, rhubarb, Japanese salad turnips, scallions, all grown chemical free, mixed flower bouquets, brown eggs (pastured chickens), organic French and whole wheat breads, and new jams.

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

Mallow Farm (Barbara Bramblett and Jim Mallow) A variety of herb and flowering plants. Milkweed plants for those interested in helping the Monarch butterflies.

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. (He makes balloon animals for children.)

New Vendor Two Hungry Lads (Luca Zia and Augustine Blosser) Homemade cheese biscuits, ginger molasses cookies, freshly squeezed lemonade, and our signature Italian crostoli pastry.

Wide Horizon Farm (Karen Soyland) New potatoes, baked goods, lettuce, and kale.

Other vendors may be present.

Recipe of the Week

Spinach is a spring and fall vegetable, but the spring crop will soon be gone with hot weather coming on. Try this quick, simple recipe from Ina Garten.
Garlic Sauteed Spinach
Total Time: 10 min; Prep:6 min; Cook: 4 min; Yield:4 servings

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Sea or kosher salt, optional

Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

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