Market News

Rise and Shine with Eggs

“Rise and Shine with Eggs” festival and food demos

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, June 10, 2017

8 a.m. – noon

Come this Saturday morning, June 10, to the Market for our first “festival for the season:  Rise and Shine with Eggs and to get fresh vegetables, fruit, breads, coffees, plants and more.

Our “Rise and Shine with Eggs” event will feature Janean Bowen doing food demonstrations.  At 9 a.m. she will prepare a Thai omelette using eggs and vegetables from our vendors.  At 9:30 a.m. she will show how to hard boil eggs without getting a green ring.  You will be able to sample the Thai omelette and Scotch eggs following the demos.  Scotch eggs are a breakfast in one – boiled eggs wrapped in sausage!  Delicious.

Debbie Genova, the market manager, can swipe your credit, debit and SNAP (Double Up Food Bucks).  We participate in the Double Up Food Bucks program and Kansas Senior Farmers’ Market Nutrition Program.  Get Father’s Day gifts of $10 Atchison Farmers’ Market gift cards.

Don’t forget to register for the July Bundle Give Away.

Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, June 10):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Salad mix, cucumbers, snap peas, strawberries, eggs, bedding plants (tomato, pepper and herbs)

DT Farms (Dan and Trina Earl)  Broccoli, lettuce, onions, radishes, spinach

Elias Honey (Chuck Elias)  Local honey and honey sticks

Debbie Dooley  Goat milk soap and lotion, angel food cakes, lemon and orange pound cakes, banana bread, homemade noodles and fresh eggs

Genova Farm (Debbie and Mark Genova and girls) Green onions, radishes, lettuce, salad mix, baby kale, and marigold plants

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup.

Glacier Rock Produce (Lynn Dee Galey)  Strawberries, green onions, new potatoes

Interbrook Ridge Farm (Juan Jorge) Spinach, onions, beets, dill, baked corn chips, traditional flour tortillas, gourmet cookie bars.

J&K Pollock Ranch (Jonathan Pollock)  They will return June 17.

L&R Farms (Monie Frakes) Tomatoes, grape tomatoes, English cucumbers, shelling peas, snow peas, beets, turnips, collards, Spring blend lettuce, kale, spinach, green onions, cauliflower, broccoli, kohlrabi, sweet potatoes, daikon radishes, new potatoes, sugar snap peas, and green leaf lettuce.

Long View Farm (Gunther and Betty Fischer) Bok choy, shelling peas, radishes, daikon radishes, mustard greens, arugula, curly endive, scallions, kale, Swiss chards, broccoli, cauliflower, zucchini, potatoes, brown eggs, French bread, Honey Whole Wheat bread, jams and jellies, English lavender wands, dill weed, mint, and fresh cut flowers

Lynn’s Tasty Treats  (Lynn Hoffman and Pauline Schuele) Salsa, jams, fruit breads and dog biscuits.  Pies, rolls, and other baked goods.

Mallow Farm, LLC (Jim Mallow and Barbara Bramblett)  Herb plants: basil, parsley, catnip, mint, rosemary, sage, thyme, and chives.  Hot and sweet pepper varieties.  Tomato plants.  Flower plants: hyacinth bean, Shasta daisies, stocks, dianthus, Mexican sunflower, lavender, lanceleaf coreopsis, and more.  For butterflies:  butterfly bush perennial shrub, tropical and perennial milkweed, And: romaine lettuce and seabor kale.

The Pie Lady  (Emilie Koehn) Pies, bread and cinnamon rolls.

The Tortilla Man (Gilbert Gasper)  Regular, whole wheat, jalapeno and cayenne tortillas.  (He makes balloon animals for children.)

Two Hungry Lads (Luca and Rosa Zia)  Cheese biscuits, ginger molasses cookies, chocolate chip cookies, and, a new item, fresh pasta.

Other vendors may be present.

Recipe with ingredients from our Market

In keeping with our “egg” theme this week, I found the following recipe.

The Best Egg Salad (from J. Kenji Lopez-Alt)

Why this recipe works:

  • Steaming eggs isthe best way to cook them for even cooking through to the core, and easy peeling.  See below for how to steam eggs.
  • Crushing the eggs with fresh mayonnaise by hand gives you a good mix of chunky and creamy textures. Scallions and celery add crisp freshness.
  • Fresh lemon juice adds brightness and acidity to the mix.

Serves 3 to 4, Active Time: 5 minutes, Total Time: 5 minutes

Ingredients

  • 6hard steamed eggs, chilled and peeled
  • 1/4 cuphomemade or store-bought mayonnaise
  • 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon
  • 1/3 cup finely diced celery (about 1 small stalk)
  • 1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)
  • 1 tablespoon minced fresh parsley leaves
  • Kosher salt and freshly ground black pepper
  • Bread, lettuce, and thinly sliced radishes, for serving

Directions

Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Season generously with salt and pepper. Serve with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.

How to Steam Eggs

Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled. Serve immediately if serving hot.

 

 

                                                           

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