Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, September 17, 2016
Sunshine at the Saturday market – supposed to be between 55 and 80F and lovely weather. Come enjoy a beautiful day shopping at the Atchison Farmers’ Market while enjoying the music of Jim Dixon.
Our usual “Pie Lady”, Emily Koehn, will not be at the Market this Saturday (her granddaughter will be in town – choices, choices???), but we will have a one day pie lady, Rachel Thompson, selling pies, as well as Lynn Hoffman’s sister, Pauline Schuele.
Of course there will be plenty of vegetables, coffees, other drinks, baked goods, meats (beef and pork), honey, jams & jellies and prepared entrees. Check out the spaghetti squash recipe at the end of the newsletter.
Remember to register for our final Bundle Give Away on Saturday, October 1. Lynn Hoffman has the forms. But the Market will continue through Saturday, October 31.
You can swipe credit and debit cards at the Market Manager’s stand. You can also use SNAP cards for double benefits. If you have Kansas Senior Farmers Market Program coupons bring them to the market. We also accept AFM gift cards and Chamber of Commerce gift certificates. If you want to buy AFM gift cards, just ask Lynn Hoffman.
Vendor Produce (Saturday, September 17):
Apothic Fox Café (Sierra Fox) Espresso Drinks, Tea & chai tea, Smoothies, Italian Cream Sodas, French hot chocolate (served with homemade marshmallow). Gourmet Popsicles, Watermelon cucumber; Concord grape; Strawberry & Bitters; Jalapeno peach; Raspberry basil; and Strawberries & cream. Gelato: Blueberry Butter cookie; Lemon Buttermilk w/raspberry Chambord jam, and Mint Chip. Pastries? Chocolate Croissant, Pumpkin bread with maple glaze, Poppyseed bread with orange butter glaze, and Crème brule and macaroons. Crepes: Passionfruit cream filled crepe with blueberry sauce, Ham and Gruyere Crepe w/course mustard, Nutella w/raspberry Chambord jam and banana, and gorgonzola, pear and walnut crepe.
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 be back October 22.
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, lotion, eggs, and cookies
Earl Farms (Dan and Trina Earl) Gone for the season.
Elias Honey (Chuck Elias) Honey Sizes in ounces: 2,8,12,16, 24, 32, 80 and a variety of flavored honey straws. New honey comb.
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) Will return next week.
New Vendor J&K Pollock Ranch, L.L.C. Beef, pork 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, green beans, 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) New crop chestnuts, Asian yard-long beans, green beans, Swiss chard, cherry and regular tomatoes, garlic (Music, Spanish Roja, Susanville, and Chenok Red), “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 freshly made apple butter and “red hot” apple butter, as well as other flavors, sachet bags (lavender leaves and Sweet Annie) and cut flowers.
Lynn Hoffman (Market Manager) Pies by Pauline and pepperoni, apple, and sausage rolls, jam, fruit breads, salsa, relish, and dog biscuits.
One week only. Rachel Thompson. Fruit pies.
The Pie Lady (Emilie Koehn) Will be gone 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) May be at the Market.
Other vendors may be present.
Recipe of the Week
Spaghetti squash is a good keeper (for months in a cool area – not refrigerator) and can be used is multiple ways. Here is an easy, tasty recipe.
Spaghetti Squash with Mushrooms and Sage
Prep time: 10 min. Cook time: 50 min. Serves 2 – 4 as a side dish.
(From Feasting at Home Blog by Sylvia Fountaine).
- 1 small spaghetti squash (about 2 lbs)
- 1 Tablespoon butter
- 2 Tablespoon olive oil
- ½ an onion, chopped
- 12- 16 ounces sliced mushrooms
- 4-6 garlic cloves, finely chopped
- 3 Tablespoons fresh torn sage
- salt and pepper to taste
- generous pinch nutmeg
- ¼ cup grated Romano cheese (or Parmesan)
- Pine nuts (optional)
Preheat oven to 400 F
- Cut spaghetti squash in half (either way) and place open side down on a parchment lined baking sheet. Bake 40 minutes-50 minutes – or microwave for 12 minutes.
- While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms , turn heat to medium and saute until they begin to release their liquid,about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generouslywith salt and pepper and nutmeg.
- Check squash, by piercing with the tip of a sharp knife to see if it’s done.
- When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the saute pan with the mushrooms and stir to incorporate. Taste for salt, and add more if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and sprinkling of pine nuts.