Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, October 1, 2016
Everyone – It’s the 1st of October which means Oktoberfest in Atchison. Also, welcome to town Benedictine College parents and siblings for Family Weekend.
A couple of our vendors will be on the Mall this Saturday: Ghost Roast, with their delicious coffees, and Debbie Dooley, with her goat milk products. Visit them after you’ve finished shopping at the Market.
The Market will have a cornucopia of autumn colors with pumpkins, melons, squash, pork and beef, as well as many more baked items, honey, jams and jellies (think about Christmas gifts?) and entrees. Check out the surprising salad recipe at the end of this newsletter – Tomato and Watermelon salad. And it’s healthy too!
Our final Bundle Give Away for the 2016 season will take place at 10 a.m. It has been a great way to introduce people to what is available at the Market and has a probable value of at least $75 or more!
You can still use your Kansas Senior Farmers’ Market Nutrition coupons at the Market until our last Market day on Saturday, October 29. Lynn Hoffman, our Market Manager, can swipe your credit, debit, or SNAP cards for tokens you can use as cash at most of the vendors. We also have Atchison Farmers’ Market gift cards (another great Christmas gift) you can use and we accept Atchison Chamber of Commerce gift certificates.
Vendor Produce (Saturday, October1):
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, foccacia bread and other items..
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) ) On the Mall today.
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, cantaloupe, cucumbers, summer squash, winter squash, and green beans.
L&R Farms (Monie Frakes) Pumpkins, Gourds, Decorative Squash, Indian Corn, Sweet Potatoes, Apples, Acorn Squash, Butternut Squash, Spaghetti Squash, Carnival Squash, Delicata Squash, Tomatoes, Grape Tomatoes, Lettuce Blend, Kale, Brussels Sprouts, Cucumbers, Candy Onions, Green Beans, New Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant, Okra, Zucchini, & Yellow Squash.
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, and spaghetti squash, 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) Pies, bread and cinnamon rolls.
The Tortilla Man (Gilbert Gasper) Regular, whole wheat, and spicy flour tortillas. (He makes balloon animals for children.)
Other vendors may be present.
Recipe of the Week
Did you know that according to recent research, watermelon contains many phenolic compounds, including lycopene, for anti-inflammatory and antioxidant health benefits? And it’s delicious. Here is a simple recipe from Southern Living. Most of the ingredients are available from our vendors. Enjoy!
- Yield: Makes 4 to 6 servings
- 5 cups (3/4-inch) seeded watermelon cubes
- 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1 small red onion, quartered and thinly sliced
- 1/2 cup red wine vinegar
- 1/4 c. extra virgin olive oil
- Romaine lettuce leaves (optional)
- Cracked black pepper to taste
- Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
- Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.