Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, October 8, 2016
The weather is supposed to be wonderful this weekend – cool lower 70’s and sunny. The perfect time to come down to the Farmers’ Market between 8 am and noon. Come early and get the best produce, meat, honey, baked goods, coffee and more.
With cooler weather upon us, a casserole sounds good. At the end of this newsletter is a recipe for Yellow Squash Casserole,
It’s a good time to bring the children – to meet their friends – and for you to visit with their parents. Students, come see what Atchison has to offer locally – so you can have an alternative to cafeteria food. Share your recipe ideas with vendors. We always want to learn more to broaden our vegetable horizon.
The market continues on Wednesdays and Saturdays through Saturday, October 29th. See you Saturday morning!
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, October 8):
Apothic Fox Café (Sierra Fox) May be at the Market.
Black Betty (Tiffany Bouldin) May be at the Market.
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, sweet potatoes, 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. Eggs and handmade goat milk soap and lotion.
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, green onions, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, squash, lettuce, bell and banana peppers and pumpkins.
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, eggs and bread. 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, green beans, winter squash, and zucchini..
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) End of 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 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
Here is an easy recipe for a casserole. Yellow Squash Casserole from AllRecipes.
Prep time: 20 min., Cooking time: 30 min. and Total time: 50 min.
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 35 buttery round crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in preheated oven for 25 minutes, or until lightly browned.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.