Market News

4th of July Weekend at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 2, 2016

8 a.m. to 12 noon

So many vendors – so much to buy for the 4th of July!  J&K Pollock Ranch will be back with beef, pork and all our usual vegetable growers, bakers, and more (see below).

The July Bundle Give Away will be presented at 10 a.m. this Saturday.  You can register for the August bundle at Lynn Hoffman’s stand.

Remember that you can use your credit, debit or SNAP (vision) card at the Market..  You will receive tokens to use as cash at the vendor stands.  We also accept Chamber of Commerce gift cards and qualified vendors accept Kansas Senior Farmers’ Market Nutrition Program coupon.  KSFMNP booklets are still available at the Atchison Salvation Army and Northeast Kansas Area Agency on Aging.

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

Vendor Produce (Saturday, July 2):

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)  New potatoes, onions, garlic, cherry tomatoes, cucumbers, zucchini and summer squash all grown chemical free, eggs from organic and grass fed hens, and herb plants

Debbie Dooley  Eggs, Goat milk soap and lotion, angel food 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)  Locally grown vegetables.

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

New Vendor J&K Pollock Ranch, L.L.C.  Eggs (from pastured chickens), pork, and beef.

Jirak Family Produce (Mark, Theresa and Family)  Fresh sweet corn.

L&R Farms (Monie Frakes)  Sweet corn, peaches, tomatoes, green beans, Candy onions, new potatoes, zucchini, yellow squash, turnips, eggplant, cabbage, kohlrabi, rhubarb colored Swiss chard, Daikon radishes, kale, collards, and fresh basil.

Long View Farm (Gunther and Betty Fischer) New potatoes (Purple Majesty, Mountain Rose, and Yukon Gold), baby kale, bok choi, fresh cut herbs (dill weed, basil, parsley), leeks, shallots, Japanese salad turnips, scallions, all grown chemical free, mixed prairie 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, and pies by Pauline, sweet quick breads, and dog treats.

Mallow Farm (Barbara Bramblett and Jim Mallow) Flowers, herbs, garlic, maybe zucchini, squash, green beans, and  always milkweed for the monarch butterflies.

McLenon Produce (Rob and Pat McLenon)  Sunripened tomatoes.

The Pie Lady (Emilie Koehn)  Pies, bread and cinnamon rolls

New Vendor Sarah’s Comfort Food (Sarah Gerving)  Back next weekend.

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)  Will be at the Market if it doesn’t rain.  If so, probably with homemade cheese biscuits, ginger molasses cookies, cold freshly squeezed lemonade, ice-cold old fashioned bottled crème sodas and root beer with pure cane sugar, and gluten free chocolate chip cookies and our signature Italian crostoli pastry..

Wide Horizon Farm (Karen Soyland)  Beets, cabbage, Brussel sprouts, kale, flowers and homemade dinner rolls.

Other vendors may be present.

Recipe of the Week

Summer Vegetable Frittata

4 servings of 2 wedges each

  • 1 1/2 tablespoons olive oil
  • 1 cup diced zucchini
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped onion
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1/2 cup chopped seeded tomato
  • 9 large eggs

Preparation

  1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
  2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
  3. Preheat broiler.
  4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.

 

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