Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, September 24, 2016
Come to the market a little early this Saturday (around 7:30 a.m.) while we are setting up to see the parade in the sky. The 1st Annual Muriel Fly-In will take place this Saturday with planes overhead in a parade out to the airport between (7:30 and 7:45 a.m.) Muriel will have her wings on and there will be lots to do at the event.
Charles Iner, Benedictine College student, will be playing acoustic guitar again. We will have an abundance of vegetables, honey, coffees, baked goods, beef, pork, eggs, jams and jellies, and prepared entrees. At the end of this newsletter is an easy recipe for a one dish meal using produce from the Market: Pasta, Sausage, Tomatoes, and Bell Peppers.
Remember to register for our final Bundle Give Away on 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 24):
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, Mint Chip, Salted caramel chocolate chunk with rosemary caramel drizzle, Coconut with lavender chocolate drizzle. Pastries, Chocolate Croissant, Pumpkin bread with maple butter glaze, Passionfruit olive oil chocolates (with popping sugar inside) and take hom smores kit (homemade graham cracker, homemade marshmallow and milk chocolate, and macaroons. Crepes: Passionfruit pudding filled crepe topped with blueberry sauce, Ham and Gruyere Crepe w/a touch of Dijon, and Nutella w/raspberry Chambord jam and banana.
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 Will be back October 8. On the Mall for Oktoberfest.
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, carrots, radishes, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, bell 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. 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, and bell peppers.
L&R Farms (Monie Frakes) Apples, pumpkins, gourds, 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 (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 Five Fruit Jam and apple butters, 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.
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) Gone for the season (?)
Other vendors may be present.
Recipe of the Week
Fresh ingredients you can buy at the Market.
Pasta, Sausage, Tomatoes, and Peppers.
This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner. Prep time: 30 min. Total time: 45 min. 4 servings
- 3/4 pound rigatoni
- 2 tablespoons extra-virgin olive oil
|1 pound sweet or spicy Italian sausage, casings removed|
- 1 bell pepper (not green), cut into 1/4-inch strips
1 small yellow squash, cut into 1/4-inch rounds
- 2 pounds cherry tomatoes, halved
- Red-pepper flakes
- Grated Pecorino Romano, for serving
In a large pot of boiling salted water, coo pasta according to package instructions. Reserve 1/2 c . pasta water, then drain.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
- Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.
Yellow bell peppers are sweeter than green ones.
From: Martha Stewart