Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, July 23, 2016
8 a.m. to 12 noon
This Saturday we will have our “hard” launch of the new Double-Up program (formerly Market Match) for Supplemental Nutrition Assistance Program (SNAP) users. Andrea Clements, director of Live Well, Live Atchison, will ring our opening bell. This is a great program, both for customers and for the local vendors.
The program provides a dollar for dollar match to help low-income families but healthy, locally produced food. SNAP users can swipe their card at our Market Manager’s stand and receive the amount swiped in wooden tokens that can be used like SNAP purchases anywhere. The “Double-Up” portion – equal to the amount swiped will be given in silver colored tokens to be used only for fresh vegetables and fruit. For example, if the SNAP card is swiped for $25 (the maximum per market day), the user will get $50 total in tokens (1/2 wooden and 1/2 silver). Look for signs at each vendor’s stall indicating what kind of tokens they can accept.
“Elvis” Garry Meyer will be at the Market this Saturday to make your shopping experience even more fun!
We will have a lot of vendors again at the Market – fresh fruits, vegetables, pies, breads, desserts, honey, jams, etc. etc. Lots to choose from and lots to enjoy. Ask your farmer/vendor about their farm, how they grow or raise their products, and if they have any favorite recipes. (They will also ask you how you use their products!)
You can register for the August 6th Bundle-Give-Away at Lynn Hoffman’s stand.
We also accept Atchison Farmers’ Market gift cards and Chamber of Commerce gift cards. Qualified vendors accept Kansas Senior Farmers’ Market Nutrition Program coupon. Some KSFMNP booklets are still available at the Atchison Salvation Army and Northeast Kansas Area Agency on Aging.
Vendor Produce (Saturday, July 23):
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 macaroons. 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, cinnamon rolls, and zucchini breads.
Earl Farms (Dan and Trina Earl) Locally grown vegetables and eggs.
Elias Honey (Chuck Elias) Honey Sizes in ounces: 2,8,12,16, 24, 32, 80 and a variety of flavored honey straws.
Genova Farm (Debbie and Mark Genova and girls) Sweet corn, green beans, red candy and walla walla onions, kale, carrots, cabbage, banana peppers, new potatoes, cucumbers, and squash.
Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe) Guatemalan, 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. Bacon, pork sausage, hamburger, steaks, ham steaks, and roasts, bread and eggs. If you want special cuts of meat, just ask at their booth to order them.
Jirak Family Produce (Mark, Theresa and Family) Green beans, sweet corn, zucchini, golden zucchini, and yellow squash. Locally grown blackberries, and peaches.
L&R Farms (Monie Frakes) Brussel sprouts, okra, sweet corn, cucumbers, peaches, tomatoes, Candy onions, new potatoes, zucchini, yellow squash, eggplant, cabbage, kohlrabi, kale, collards, bell peppers, sweet & hot banana peppers, yummy snack peppers, jalapenos, and sweet potatoes.
Long View Farm (Gunther and Betty Fischer) Blackberries, Asian beans (yard long), cabbage (red and green) new potatoes (Mountain Rose and Yukon Gold), cherry tomatoes, baby carrots, fresh cut herbs (seeded dill, basil, mints), leeks, shallots, onions, garlic, elephant garlic, zucchini all grown chemical free, mixed prairie flower bouquets, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including blackberry jelly.
Lynn Hoffman (Market Manager) Jam, and pies by Pauline, sweet quick breads, and dog treats.
Mallow Farm (Barbara Bramblett and Jim Mallow) Squash, zucchini, cucumbers, hot and sweet peppers, garlic, Shasta daisy plants, wide variety of herb plants, and Several varieties of Milkweed plants to provide food and habitat for the Monarch butterflies. All products naturally grown and chemical free. Also, cut flower bouquets. Come see us at the Model A Ford!
McLenon Produce (Rob and Pat McLenon) Tomatoes.
The Pie Lady (Emilie Koehn) Pies, bread and cinnamon rolls.
New Vendor Premier Shave Ice (Todd and Carrie Molz) 18 flavors of shaved ice and bottled water.
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 return next Saturday.
Wide Horizon Farm (Karen Soyland) Beets, tomatoes, Brussel sprouts, flowers, baked yeast rolls.
Other vendors may be present.
Recipe of the Week
This is an easy recipe from Marcella Hazan’s Essentials of Classic Italian Cooking.
Braised Leeks with Parmesan Cheese
4 large or 6 medium leeks
3 Tb butter
3 Tb freshly grated Parmesan cheese
Pull off any ellow or withered leaves from the leeks. Trim away the roots. Do not cut off the green tops. Cut each leek lengthwise in two. Wash the leek thoroughly under cold running water spreading the tops with your hands to make sure any hidden bits of soil are washed away.
Put the leeks in a pan just broad or long enough so that they can lie flat and straight. Add the butter, salt and enough water to cover, put a lid on the pan, and turn the heat to medium low. Cook until the thickest part of the leeks feels tender when prodded with a fork, about 15 minutes for 1” diameter leeks. Turn them from time to time while they cook.
When done, uncover the pan, turn the heat up to high, and boil away all the watery juices in the pan. In the process the leeks should become lightly browned. Before removing them from heat, add the grated Parmesan, turn the leeks over once or twice, then transfer to a warm platter and serve at once.