Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, July 30, 2016
8 a.m. to 12 noon
Come to the Atchison Farmers’ Market this Saturday morning – opening bell at 8 a.m. and running until noon. Meet your friends for a relaxing shopping experience. Our farmers and vendors are happy to serve you and, perhaps, introduce you to new vegetables. 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 may also ask you how you use their products! It’s always fun to learn how others use vegetables and fruits.)
Last day to register for the August 6th Bundle-Give-Away at Lynn Hoffman’s stand.
Our market manager can swipe your SNAP card for double buying power. 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 may still available at the Atchison Salvation Army and Northeast Kansas Area Agency on Aging.
Vendor Produce (Saturday, July 30):
Apothic Fox Café (Sierra Fox) Café Offerings: Espresso Drinks (Hot & Iced), Tea & chai tea (hot & iced), French Hot chocolate (Hot & Iced), Smoothies (fresh fruit), Italian Cream Sodas. Food Menu: Rosemary Chicken Cream Sauce Served over rice & with a parmesan parsley roll, Crawfish Etouffee Served over rice & with rosemary biscuit, Rustic Country Pate w/ green peppercorns & pistachios, Served with French bread (from market) , tomato wedges (market fresh), house made wine mustard, & cornichons. Popsicles (all made with fresh fruit): Jalapeno Peach, Strawberries & Cream, Concord Grape, Raspberry Basil, Pumpkin pie w/whipped cream, Roasted peach, Apple rose. Gelato (served with waffle cone or cup): Raspberry Ripple Buttermilk, Crema (classic vanilla), Blueberry Butter Cookie. Pastries – tiramisu, macaroons, poppyseed muffins with orange butter glaze, carrot cake muffins with buttercream cream cheese frosting, chocolate cinnamon walnut palmiers. Canned goods displayed: Raspberry Chambord jam, champagne vinaigrette, oriental toasted sesame dressing, sundried tomato thyme compound butter, lavender honey compound butter, soy sauce lemongrass ginger compound butter, mushroom compound butter.
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 Will return next Saturday.
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.
Jirak Family Produce (Mark, Theresa and Family) Green beans, sweet corn, cantaloupe, squash cucumbers and locally grown peaches.
L&R Farms (Monie Frakes) Green beans, new potatoes. 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, leeks, shallots, onions, garlic, elephant garlic, zucchini, green beans 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 and strawberry-blackberry jam.
Lynn Hoffman (Market Manager) Jam, pies by Pauline, sweet quick breads, and dog treats.
Mallow Farm (Barbara Bramblett and Jim Mallow) Tomatoes, cucumbers, squash, Zoodles (zuchinni noodles), sweet & hot peppers, garlic, herbs and flower plants, cut flowers, and eggplant. New this week, we will have Basil Salt and Garlic Salt, made from garlic and herbs grown on the farm, without preservatives. We will also have Milkweed, the host plant of the Monarch Butterfly. We have some Swallowtail Butterfly caterpillars that have taken up residence in dill seedlings. Bring your children/grandchildren by the booth to see them–it is a fun and educational experience!
McLenon Produce (Rob and Pat McLenon) Tomatoes and maybe peppers.
The Pie Lady (Emilie Koehn) Pies, bread and cinnamon rolls.
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) Chocolate chip zucchini cake; freshly squeezed lemonade; “crostoli” Italian pastry; homemade soft pretzels; natural root beer and creme bottled sodas.
Wide Horizon Farm (Karen Soyland) Tomatoes, flowers, oatmeal-raisin cookies, homemade yeast rolls.
Other vendors may be present.
Recipe of the Week
When you are grilling this summer, don’t just think about meat and vegetables. Grilled fruit is delicious. Try this recipe with fresh peaches from the Market. (You can use other stone fruit or pineapple, too.)
Grilled Peach Sundaes (from Eating Well)
Makes 2 servings; Active time: 10 minues, Total time: 25
2 yellow peaches, halved and pitted
1 teasp. canola oil
2 scoops vanilla frozen yogurt or fruit sorbet
1 tablespoon toasted unsweetened coconut
Preheat grill to high. Brush peach halves with oil. Grill until tender. Place 2 peach halves in each bowl and top with a scoop of frozen yogurt (or sorbet) and coconut.