Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, August 20, 2016
8 a.m. to 12 noon
It is the third Saturday in August. School is in session for most and there is (sometimes) a touch of autumn in the air – at least a break from the heat and humidity.
The Market keeps adding new vendors with products for your enjoyment. This Saturday, Bluff Valley Natural Meats owned by Ken and Mary Grace Thiltges will be at the market with naturally grown lamb and pastured chicken, which are also fed non-GMO grain they produce. In addition, we have J & K Pollock Ranch with beef and pork.
In the past our Farmers’ Market has meant only locally grown vegetables, fruit, local honey, and baked goods. But we also have some vendors who prepare ready to eat items. Be sure to visit Black Betty (Tiffany Bouldin) and Apothic Fox Cafe (Sierra Fox). They have delicious sweet and savory items for you to take home for your meals.
Register for the September Bundle-Give-Away. 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.
Note: If you have a coupon from the Health Clinic, you need to have the vendor sign and indicate the amount of your purchase. Then take it to the next vendor and do the same. When you have used the entire amount, leave it with the last vendor.
Vendor Produce (Saturday, August 20):
Apothic Fox Café (Sierra Fox) Café Offerings: Espresso Drinks (Hot & Iced), Tea & chai tea (hot & iced), Smoothies (fresh fruit), Italian Cream Sodas. Gourmet Popsicles, Watermelon cucumber; Concord grape; Strawberry & Bitters; Pumpkin Pie, whipped cream’ Jalapeno peach; Raspberry basil; Strawberries & cream; and Ginger Pear cream: Housemade Gelato (served in waffle cone or cup): Nutella drizzled with raspberry Chambord jam, Lemon buttermilk drizzled with lavender chocolate; Mint chip; Crema (classic vanilla); Blueberry Butter cookie; Raspberry cream cheese; and Chocolate chunk salted caramel. Entrée Menu, Chilled ginger cantaloupe soup with cucumber sorbet; Crawfish Etouffee with rosemary biscuit; Rosemary Chicken with white wine cream sauce over rice; and Foragers Terrine with French bread and course wine mustard, brie & cornichons; Pastries, Crème Brule, Poppyseed muffin with orange butter glaze, Macaroons, Chocolate Croissants, and Crispy cinnamon pecan chocolate palmiers.
Black Betty (Tiffany Bouldin) Organic scones, muffins and foccacia bread.
New Vendor (One time a month) Bluff Valley Natural Meats (Ken and Mary Grace Thiltges) Naturally grown lamb and pastured chickens, which are also fed organic grains. Gluten free pumpkin 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
New Vendor Chris Willis Tomatoes, sweet and hot peppers.
Debbie Dooley Eggs, angel food cakes, zucchini breads, and goat milk soap and lotion.
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) Okra, green beans, walla walla and red candy onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, and banana peppers.
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, spaghetti squash, 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, shallots, three varieties of garlic, elephant garlic, “fooled you” jalapenos, zucchini, and spaghetti squash, all grown chemical free, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including hot and medium jalapeno jelly.
Lynn Hoffman (Market Manager) Pies by Pauline, jam, fruit breads, salsa, relish, and dog biscuits.
Mallow Farm (Barbara Bramblett and Jim Mallow) Mallow Farm will have free samples of garlic salt and basil pesto made from garlic and basil grown on the farm. They will also have zoodles (zucchini noodles), squash, huge bell peppers–think stuffed peppers for dinner, other sweet and hot peppers, tomatoes, okra, cucumbers, flower bouquets. Fall is a good time to plant perennial plants to allow time for their root systems to become established before winter’s cold weather. We will have perennial herb plants (dill, sage, chives) and milkweed for the Monarch butterflies–some complete with Monarch caterpillars.
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; cheese biscuits; freshly squeezed lemonade; ginger molasses cookies; chocolate cookies; and chocolate chip cookies.
Wide Horizon Farm (Karen Soyland) Will be gone until more produce is ready.
Other vendors may be present.
Recipe of the Week
What about a refreshing summer drink using ingredients from the Market. The recipe is from the Northeastern Kansas Beekeepers’ Association newsletter.
Watermelon Lemonade with Honey
1 and ½ pounds watermelon, roughly chopped
1 cup lemon juice
½ cup local honey
6 cups water
Put watermelon, lemon juice, honey, and 2 cups water in a blender. Process on high until smooth (about 2 minutes). Pour into a large pitcher or container that can be closed and add remaining water. Stir to combine and taste for sweetness – add more honey if needed.
Serve over ice.