Market News

The Beauty of Autumn at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, October 15, 2016

With the frost this week, autumn has truly arrived! The trees are starting to turn and our crops will be of the fall variety. But we still have plenty of variety at the market. And those with hoop houses, have new fall crops as well. Come see everyone this Saturday, from 8 am until noon, at the Market. Pies, breads, vegetables,  jams and jellies, honey, fruits, beverages and more.

Spend some time at the Market visiting with your local farmers and your friends.

Check out the recipe for Butternut Squash Gratin at the end of this newsletter.  It would be a great dish for Thanksgiving.  It uses fresh ingredients and fewer calories than gratins made with cheese and milk!

You can swipe your credit, debit or SNAP (double-up) cards at the Market Manager’s stand. Those of you with Kansas Senior Farmers Market Nutrition Program coupons, they can be used until the end of the month. Think about buying some Atchison Farmers’ Market gift cards for your employees, friends or relatives as stocking stuffers. We will continue to have Wednesday and Saturday markets through Saturday, October 29th.

Visit us on http://www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, October 15):

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 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 and 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)  Check out their Pumpkin Patch on Sunday.

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, green beans, Swiss chard, garlic (Spanish Roja, Susanville, and Chesnok Red), broccoli, zucchini, 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

Butternut Squash Gratin

From Cook’s Country

Most gratins need milk and cheese to add flavor and richness, but for our butternut squash gratin, we wanted the sweet, nutty flavor and brilliant color of the squash to shine. We cut the squash into bite-size pieces to eliminate pre-cooking and then toss them with fruity extra-virgin olive,  salt, pepper, and thyme. Caramelizing the onions before layering them with the squash not only deepens their flavor but also gets rid of excess moisture so the squash doesn’t taste steamed or waterlogged. To add crunch, we top with casserole with a mixture of toasted panko near the end of baking and then finish the dish with a fresh chopped parsley.

SERVES 8

Avoid buying prepeeled or chunked butternut squash for this dish.

INGREDIENTS

  • 6tablespoonsextra-virgin olive oil
  • 1/4cuppanko bread crumbs
  • Salt and pepper
  • 2pounds onions, halved and sliced thin
  • 1/4cup water
  • 4teaspoons chopped fresh sage
  • 2garlic cloves, minced
  • 4pounds butternut squash
  • 1/4cup minced fresh parsley
  • 1teaspoon grated lemon zest

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish. Combine 1 tablespoon oil and panko in 12-inch skillet and toast over medium-high heat, stirring frequently, until golden brown, about 3 minutes. Transfer to bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. Heat 3 tablespoons oil in now-empty skillet over medium heat until shimmering. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until soft and golden brown, about 30 minutes. Add 2 tablespoons water and cook, scraping up any browned bits, until water is evaporated, about 5 minutes. Add remaining 2 tablespoons water and cook until onions are caramelized and water is evaporated, about 5 minutes longer. Add 2 teaspoons sage and garlic and cook until fragrant, about 30 seconds; set aside.
  3. Trim ends from squash and peel. Cut in half lengthwise, then quarter each half lengthwise and remove seeds. Cut each piece into 1/4-inch-thick slices (you should have 11 cups). Toss squash, remaining 2 tablespoons oil, remaining 2 teaspoons sage, 1 teaspoon salt, and 3/4 teaspoon pepper together in large bowl. Arrange half of squash evenly in prepared dish. Spread half of onion mixture evenly over squash. Arrange remaining squash evenly over onion mixture. Spread remaining onion mixture evenly over squash.
  4. Cover dish with aluminum foil and bake until squash is nearly tender, about 40 minutes. Sprinkle panko mixture over top and continue to bake, uncovered, until squash is tender, about 15 minutes longer. Transfer dish to wire rack. Combine parsley and lemon zest in bowl and sprinkle over gratin. Serve.

 

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