Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, September 10, 2016
September 10, Saturday at the Farmers’ Market will feature a Benedictine College student, Charles Iner, on acoustic guitar. Come and enjoy his music.
Two meat vendors will be at the Market this weekend: Ken and Mary Graced Thiltges of Bluff Valley Natural Meats with chicken and lamb; and Jonathan Pollock and his family of J&K Pollock Ranch with pork and beef.
Of course, you will be able to buy a variety of vegetables, honey, jams and jellies, baked goods, prepared entrees, and more. The market continues to have a full range of products to fulfill your needs – through October 31.
Check out the recipe at the end of this newsletter for Mediterranean Vegetables and Lamb. You can find the ingredients at our Market today.
And remember, you can swipe credit and debit cards at the Market Manager’s stand. You can also use SNAP cards for double benefit. If you have Kansas Senior Farmers Market Nutrition Program coupons bring them to the Market. We also sell and redeem Atchison Farmers Market gift cards. You can redeem your Chamber of Commerce gift certificates too.
Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket
Vendor Produce (Saturday, September 10):
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) Naturally grown lamb and broiler chickens, eggs, and gluten-free pumpkin bread.
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 Goat milk soap, banana bread, cookies, and cinnamon rolls..
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. New products include preformed beef and pork patties and ground pork. Pork sausage, pork chops, pork loin ribs, beef roast, minute steaks, ham steaks, liver and eggs. If you want special cuts of meat or larger quantities, just ask at their booth to order.
Jirak Family Produce (Mark, Theresa and Family) Watermelon, cantaloupe, tomatoes, cucumbers, zucchini (gold and green), summer squash, tomatoes, bell peppers and sweet corn.
L&R Farms (Monie Frakes) New potatoes, green beans, Delicata squash, acorn squash, Brussel sprouts, okra, 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, Corolla potatoes, cherry and regular tomatoes, shallots, garlic (Music, 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 and pepperoni, apple, and sausage rolls, jam, fruit breads, salsa, relish, and dog biscuits.
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 The Hungry Lad (Luca Zia) May be at the Market.
Other vendors may be present.
Recipe of the Week
This is an easy recipe for four servings. Prep time is 15 minutes and a cooking time of 30 minutes.
Mediterranean Vegetables and Lamb
1 Tb olive oil
¼ lb lean lamb filet, trimmed of any fat and thinly sliced
½ c. shallots, halved
2 large eggplants, cut into chunks
½ teasp. each ground cumin, paprika and ground coriander
1 red, 1 orange and 1 green pepper, cut into chunks
1 garlic clove, sliced
1/3 c. vegetable stock
¼ lb. cherry tomatoes
Handful cilantro leaves, roughly chopped
Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high hea fcor 2-3 minutes until golden. Add the eggplant and stir-fry for 3-4 minutes until beginning to soften.
Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 minutes until they start to soften.
Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 minutes, stirring occasionally until the vegetables are tender. Stir in the cilantro and serve.
From Good Food