Market News

The Sweetness of Fall Festival at the Market this Saturday

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 3, 2016

Do you have a favorite baked apple recipe?  Do you want to bring it to the Market this Saturday for our “Sweetness of Fall Festival?  Susan Turnbull and Janean Bowen will be collecting your entries before 9 a.m. at the Market.  Customers of the Market will be able to judge the best entry.  If you have questions, contact Susan Turnbull at or 360-2901.

At 10 a.m. ,  the winner of the September drawing will be presented a bundle of produce and other items – each vendor at the Market contributes something for the winner.

Do you want to use okra, but aren’t sure how to cook it.  Check out the recipe at the end of this newsletter.  Very simple, but delicious.

Register for the October Bundle-Give-Away, which will take place on Saturday, October 1.  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.

Visit us on and

Vendor Produce (Saturday, September 3):

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, Rosemary Chicken with white wine cream sauce over rice; Rustic country pate with mixed peppercorns and pistachios with French bread, coarse wine mustard, cornichons, and celery remoulade, and Spinach garlic artichoke dip with tortilla chips; 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 May be at the Market with goat milk soap and lotion, and eggs.

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.   Have a great cup of coffee with the baked apple samples.

New Vendor J&K Pollock Ranch, L.L.C.  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.  Will have bacon again in a week or so.

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

L&R Farms (Monie Frakes) New potatoes, green beans, Delicata squash, acorn squash, Brussel sprouts, okra, sweet corn, spaghetti squash, cucumbers, peaches, tomatoes, Candy onions, 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) Asian yard-long beans, Swiss chard, Mountain Rose potatoes,  cherry and regular tomatoes,  shallots,  garlic (Spanish Roja, Susanville, and Chenok Red), elephant garlic, “fooled you” jalapenos and other sweet peppers, zucchini, and spaghetti squash, all grown chemical free, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams, including jalapeno and peach blackberry jellies, as well as other flavors.

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

Mallow Farm (Barbara Bramblett and Jim Mallow)  Gone for the season.

The Pie Lady (Emilie Koehn)  Pies, bread and cinnamon rolls.  (Will be there only from 8 to 9 a.m. this week)

The Tortilla Man (Gilbert Gasper) Regular, whole wheat, and spicy flour tortillas.  (He makes balloon animals for children.)

New Vendor The Hungry Lad (Luca Zia)  Chocolate chip cookies, sugar-shortbread cookies, “Crostoli” Italian pastry, and bottled sodas made with cane sugar instead of high fructose corn syrup.

Other vendors may be present.

Recipe of the Week

Try this recipe from Martha Rose Shulman’s Roasted Okra from the New York Times.


1 lb. okra

Salt to taste (

2 Tbs. extra virgin olive oil

Fresh thyme leaves to taste optional

Freshly ground pepper


  1. Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
  2. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
  3. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.



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