Market News

National Farmers’ Market Week and Farm Animal Petting Zoo

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 13, 2016

8 a.m. to 12 noon

It is National Farmers’ Market Week across the US this week!  Vendors will be giving away our new green Atchison Farmers’ Market reusable shopping bags – as long as the supply lasts Saturday morning.

Trina Earl will be here today with her Small Farm Animal Petting Zoo.  Bring your children or grandchildren so they can get to know some farm animals.

It is the start of a new registration period for Bundle-Give-Away – for September.  Lynn Hoffman, market manager, has registration forms.

The 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 coupons.  There may be some KSFMNP booklets still available at the Atchison Salvation Army.  Check with the Northeast Kansas Area Agency on Aging if they have any.

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

Vendor Produce (Saturday, August 13):

Apothic Fox Café (Sierra Fox) Café Offerings: Espresso Drinks (Hot & Iced), Tea & chai tea (hot & iced), Smoothies (fresh fruit), Italian Cream Sodas. Gourmet Popsicles, all made with fresh fruit and herbs: Housemade Gelato (served in waffle cone or cup): Nutella topped with raspberry Chambord jam, Crema (classic vanilla), Blueberry Butter cookie.  Desserts Crème Brule, Carrot Cake with cream cheese buttercream, Poppyseed muffin with orange butter glaze, Macaroons, Chocolate Croissants, Tiramisu.

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, angel food cakes, 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, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks, liver and eggs.  If you want special cuts of meat, just ask at their booth to order.

Jirak Family Produce (Mark, Theresa and Family)  Watermelon, cantaloupe, cucumbers, squash, and sweet corn.

L&R Farms (Monie Frakes)  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) Asian pears, new potatoes (Mountain Rose, Carola, and Yukon Gold), cherry and regular tomatoes, fresh cut herbs, shallots,  garlic, elephant garlic, zucchini, and spaghetti squash, 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 new ginger Asian pear butter.

Lynn Hoffman (Market Manager)  Pies by Pauline, jam, fruit breads, salsa, relish, and dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)  Tomatoes, hot and sweet peppers, cucumbers, squash, zoodles (zucchini noodles), fresh basil pesto made from farm basil and garlic, garlic salt, flower bouquets, herbs, and milkweek for the Monarch butterflies.

The Pie Lady (Emilie Koehn)  Will return next Saturday.

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)  Cheese biscuits, Chocolate chip zucchini cake; freshly squeezed lemonade; “crostoli” Italian pastry; ginger molasses cookies; cold cane sugar root beer bottled sodas

Wide Horizon Farm (Karen Soyland)  Will return next Saturday.

Other vendors may be present.

Recipe of the Week

This is the time of the summer when there is an abundance of squash and other vegetables.  Try this for a quick meal.  Just have everything cut, etc. so you can add it quickly.

Garlic-Lover’s Vegetable Stir Fry with Eggplant, Zucchini, and Yellow Squash

(Makes about 4 servings, recipe created by Kalyn with inspiration from Cooking from the Heart: The Hmong Kitchen in America.)

1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables)
2 T peanut oil or canola oil (or possibly a little more if you don’t have a non-stick pan)
2 T finely minced garlic (or less)
1 onion, sliced top to bottom in strips about 1/2 inch wide
1/4 tsp. salt
3 T Oyster Sauce (look for it by the Asian foods in any supermarket)

Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from squash and larger eggplants before you cut them into short strips about 1/2 inch wide. Get oil, oyster sauce, salt, and measuring spoons out and have ready on the counter near the stove.

Put wok or frying pan on the stove and heat 1-2 minutes, until it’s too hot to hold your hand over it. (You should be able to almost see the heat shimmering up from the wok.) Add the oil and heat about 30 seconds, then add minced garlic and sliced onion and cook 20 seconds, stirring constantly.  (Could add slivered chicken, pork, or beef at this point and cook until firm.)

Add the rest of the vegetables all at once, add salt, and cook 4-5 minutes, stirring every 20-30 seconds, or until vegetables are barely starting to soften.

Add Oyster Sauce, stirring gently so all the vegetables are coated with sauce. Cook about 2 minutes more, stirring a few times. Serve hot.

 

 

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