Market News

Rock and Roll at the Market this Saturday

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, June 18, 2016

8 a.m. to 12 noon

“Rock and Roll” this Saturday with “Elvis” Garry Meyer at the Farmers’ Market.  Market music puts rhythm in our steps as we walk around the market and visit with vendors and friends.

There will be even more locally raised vegetables (new potatoes and fresh herbs) and a second vendor having pies!  Our coffee vendors and one bakery vendor will have cold drinks to refresh you.

Lynn Hoffman, the Market Manager, has registration forms.  You can register for the July 2 Give Away now.  She also has Atchison Farmers’ Market $10 gift cards for a great Father’s Day surprise.

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 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 http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, June 18):

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  Goat milk soap and lotion, angel food cake, Sunshine cake and cinnamon rolls.

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, including cold Sumatran coffee.

L&R Farms (Monie Frakes) Peaches, tomatoes, English cucumbers, 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) New potatoes (Purple Majesty, Mountain Rose, and Yukon Gold), arugula, baby kale, bok choi, dill weed, leaf lettuce, leeks, shallots, snap peas, 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 (gooseberry elder flower, strawberry, and strawberry rhubarb).

Lynn Hoffman (Market Manager) Jam, fruit breads, pies by Pauline, 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)  Fresh cheese biscuits, ginger molasses cookies, cold freshly squeezed lemonade, ice-cold old fashioned bottled sodas with pure cane sugar, and gluten free chocolate chip cookies.

Wide Horizon Farm (Karen Soyland)  New potatoes, beets, cabbage, lettuce, kale, whole wheat rolls, cornbread, and peanut butter cookies.

Other vendors may be present.

Recipe of the Week

There are so many types of cabbage – green, red, napa, Savoy.  Right now at the market, our vendors have heads of green cabbage.  Here is a recipe you make ahead of time so the flavors can “marry”.

Cabbage Salad (from AllRecipes)

  • 1 small head green cabbage, cored and shredded
  • 1 carrot, peeled and shredded
  • 1 small green bell pepper, seeded and chopped
  • 1 small onion, chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 slices bacon
  • Add all ingredients to list

Directions

Prep, 10 minutes; Cook, 10 minutes, Ready in: 4 hours and 20 minutes

  1. In a large bowl, toss together the cabbage, carrot, green pepper and onion. In a small bowl, whisk together the mayonnaise, vinegar, sugar and salt. Pour over the cabbage mixture, and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.
  2. Place the bacon in a large deep skillet. Cook over medium heat until evenly browned, turning occasionally. Drain, cool and crumble. Toss crumbled bacon with salad just before serving.

 

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