Market News

Beautiful, local produce and more at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 27, 2016

Is this August or June?  So much rain!!!  It feels like the beginning of autumn.  Late summer vegetables are still in abundance and fall vegetables are beginning.  Soon we will have apples, pears, and perhaps in late September some mums.  And, the market continues through the last Saturday of October.

Check out the recipe at the end of this newsletter for peppers stuffed with Italian flavored beef and pork.  Our vendors have the peppers, onions, ground beef and pork, eggs and bread (for the bread crumbs)!  Sounds delicious.

Register for the September Bundle-Give-Away, which will take place on Saturday, September 3.  Lynn Hoffman, market manager, has registration forms.

The market manager can swipe your SNAP card for double buying power.  We are able to swipe credit and debit cards too.  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.

Visit us on and

Vendor Produce (Saturday, August 27):

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)  Will return in September.

Cedar Lane Farm (Carrie Kesse and Kirk Russell)  Cherry tomatoes, red and heirloom tomatoes, potatoes, garlic bulbs and braids, and eggplant 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 Gone this market day.

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, tomatoes, cucumbers, zucchini, 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,  kale, collards, bell peppers, sweet & hot banana peppers, yummy snack peppers, jalapenos, and sweet potatoes.

Long View Farm (Gunther and Betty Fischer) New potatoes (Mountain Rose), 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 zoodles (zucchini noodles), basil pesto, tomatoes, garlic, garlic salt made from garlic grown on the farm (preservative free), squash, okra, sweet and hot peppers.  The bell peppers are extra large and perfect for stuffing; we will also have Anaheim peppers which are a good size for stuffing.  We will also have herb plants, milkweed for the Monarch Butterflies, and flower bouquets.  Although the Farmer’s Market will continue until the last Saturday in October, this will be our last Farmer’s Market for 2016.  Come by and stock up on garlic!!  We thank our customers for their support this year, and we look forward to seeing you in 2017.

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)  Assorted homemade cookies, the last zucchini cakes of the season, cheese biscuits, pure cane sugar crème and root beer sodas.

Wide Horizon Farm (Karen Soyland)  Will be gone until more produce is ready.

Other vendors may be present.

Recipe of the Week

Stuffed peppers are an easy dish to make and serve your family and friends.  Most of the ingredients can be purchased at our market.  Serve them with fresh sweet corn and mashed potatoes.

Italian Pork & Beef Stuffed Bell Peppers (Serves 4)


4 medium bell peppers

  • 3 tbsp olive oil, divided
  • 1/4 c onion, diced
  • 1/4 c carrot, diced
  • 1 large garlic clove, minced
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 large egg, beaten
  • 1/4 c breadcrumb
  • 1/2 tbsp Worcestershire sauce
  • 1/4 tsp dried parsley
  • 1/4 tsp dried basil
  • 1/8 tsp dried oregano
  • 1/8 tsp dried rosemary
  • 1/8 tsp paprika
  • Pinch crushed red pepper flakes
  • Tomato sauce, for topping
  • Shredded cheese, for topping
  • Salt, to taste
  • Pepper, to taste


Preheat the oven to 350 degrees.

Bring a large pot of salted water to a boil.  Slice off the tops of the bell peppers.  Carefully remove the seeds and veins from the inside of each pepper and discard.  Add the peppers to the water and boil for 5 minutes.  Drain the peppers, pat dry and set them aside (upside down) to cool.

Meanwhile, heat 2 tbsp of the the olive oil in a large skillet over medium heat.  Add the onions and carrots and cook until soft, about 6 minutes.  Add the garlic and cook for 1 minute longer.  Remove the onion mixture with a slotted spoon and set aside.

In a large bowl, combine the beef, pork and egg.  Add the onion mixture, breadcrumb, Worcestershire, parsley, basil, oregano, rosemary, paprika and red pepper flakes to the meat mixture.  Mix well with your hands to combine.

Lightly brush the remaining 1 tbsp of olive oil over the bell peppers.  Season the peppers with salt and pepper inside and out.  Stuff each pepper with the meat mixture.  Place the peppers in a baking dish.  It is best to use a baking dish that is just large enough to hold the peppers because it will keep them from falling over while baking.  Place the baking dish on a larger baking sheet to prevent any spilling over in the oven.

Bake in the preheated oven for 45 minutes.  Remove the peppers from the oven.  Spoon tomato sauce on top and sprinkle with shredded cheese.  Return the bell peppers to the oven and bake for 15 minutes longer.

Allow the peppers to cool for 5 minutes before serving.



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