Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, June 24, 2017
8 a.m. – noon
With the first day of summer this week, our vendor/farmers are bringing more produce to market. Spring vegetables are mostly gone (but may come again as a fall garden grows in September and October. But, we have the wonderful tastes of summer: fresh peaches, tomatoes, zucchini, green beans and new potatoes. Plus you can get fresh tortillas, breads, jams, jellies and coffees at the market. For nourishment of the soul, there are also beautiful flowers to buy!
The Market Manager, Debbie Genova, (green and white striped tent) can swipe your credit, debit or SNAP cards. We participate in the Double Up Food Program and the Kansas Senior Farmers Market Nutrition Program. Buy your Farmers Market gift cards ($10) from Debbie and we accept Chamber of Commerce gift certificates.
You can support your Farmers’ Market by buying a Plant a Carrot sign to put in your yard and/or “I love my Farmers Market” bumper sticker. buying a “Carrot” for your yard ($2) or an “I Love My Farmers’ Market” bumper sticker ($1). Money goes to support the efforts of the market.
Follow us on atchisonfarmers.market and the Atchison Farmer’s Market Facebook.
Vendor Produce (Saturday, June 24):
Cedar Lane Farm (Carrie Kesse and Kirk Russell and Gus) Cucumbers, garlic scapes, new potatoes, eggs, herb plants.
Cold Springs Acres (Wayne and Marla Olson) Raspberries, turnips beets, onions.
DT Farms (Dan and Trina Earl) Broccoli, lettuce, cabbage, zucchini, beets, potatoes
Elias Honey (Chuck Elias) Local honey and honey sticks
Debbie Dooley Goat milk soap and lotion, homemade angel food cake, homemade pasta, homemade pound cake, sugar free cookies, and eggs
Genova Farm (Debbie and Mark Genova and girls) Sugar snap peas green beans, red and green Candy onions, new potatoes, squash, carrots, cucumbers, beets and cut flowers.
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.
Interbrook Ridge Farm (Juan Jorge) Cilantro, baked corn chips, traditional flour tortillas, gourmet chocolate chip cookies, and fresh cut flower bouquets.
L&R Farms (Monie Frakes) Peaches, tomatoes, grape tomatoes, cauliflower, broccoli, sugar snap peas, new potatoes, cabbage, English cucumbers, beets, green onions, daikon radishes, baby kale, collards, Swiss chard, kohlrabi, sweet potatoes. Taking orders for canning beets and canning tomatoes sold by 1/2 bushel lots; call 816-390-7453 on Mondays or Thursdays for delivery to market.
Long View Farm (Gunther and Betty Fischer) Potatoes (Blue, Yukon, Norland Red, beets (Detroit red, chioggia, Italian), fresh garlic and Elephant garlic, onions, bok choi, shelling peas, daikon radishes, turnips, arugula, curly endive, scallions, Swiss chard, red and green cabbage, zucchini, brown eggs, organic French bread, jams and jellies, English lavender wands, fresh cut herbs (dill weed, mint, sage and parsley), and fresh cut prairie flowers
Lynn’s Tasty Treats (Lynn Hoffman and Pauline Schuele) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits, pies and rolls.
Mallow Farm, LLC (Jim Mallow and Barbara Bramblett) Herb plants: basil, parsley, catnip, mint, rosemary, sage, thyme, and chives. Flower plants: Shasta daisies, painted daisies, stocks, dianthus, Mexican sunflower, lavender, lanceleaf coreopsis For butterflies: butterfly bush perennial shrub, tropical and perennial milkweed, And: zucchini, yellow squash, and (if Mother Nature cooperates) cherry tomatoes.
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) Homemade spaghetti: sun dried tomato and traditional; cheese biscuits; and ginger molasses cookies. Cold pure cane sugar bottled root beer and creme sodas will also be available.
Other vendors may be present.
Recipe with ingredients from our Market
One of the omni-present vegetables of summer: zucchini. It has a mild flavor and is easy to prepare as a vegetable or, even, dessert. If you grill, think about this recipe.
GRILLED LEMON GARLIC ZUCCHINI
YIELD: 4 SERVINGS, PREP TIME: 10 MINUTES
COOK TIME: 10 MINUTES, TOTAL TIME: 20 MINUTES
Amazingly crisp-tender zucchini grilled with a lemon butter garlic sauce – a side dish that will go well with anything!
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
- 2 tablespoons chopped fresh parsley leaves
- In a small bowl, whisk together butter, garlic, Italian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
- Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about 2 minutes per side.
- Serve immediately, garnished with parsley, if desired.