Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, July 1, 2017
8 a.m. – noon
The crop everyone has been waiting for – corn – may be at the Market Saturday. Mark Jirak will check Friday if it is ready. Mother Nature doesn’t give us exact dates in advance, but we can hope.
There will be peaches again. Come early as they sell out quickly! Lots of other vegetables – Japanese eggplant, tomatoes, zucchini, green beans and more.
We will also have our July 1st Bundle Giveaway at 10 am. Carla Wolfe is the winner!
Note: Support our effort to get a canopy/roof for our Farmers’ Market. There is a sign-up sheet at the Market Manager’s stall. Just give your zip code and any supporting comment you would like to make.
You can swipe your credit, debit or SNAP card with the Market Manager, Debbie Genova (green and white striped tent). 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.
Save the Date: “Tortilla Grande Festival” at the Saturday, July 8, Market!!!
Follow us on atchisonfarmers.market and the Atchison Farmer’s Market Facebook.
Vendor Produce (Saturday, July 1):
Cedar Lane Farm (Carrie Kesse and Kirk Russell and Gus) Cucumbers, garlic,, new potatoes, eggs, cherry tomatoes, herb plants.
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, brownies, zucchini bread, and eggs
Genova Farm (Debbie and Mark Genova and girls) Sugar snap peas, green beans, kale, Candy onions, potatoes, squash, carrots, and beets.
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) Baked corn chips, beets, broccoli, cilantro, gourmet chocolate chip cookies, fresh cut flower bouquets, new potatoes, and traditional flour tortillas.
Jirak Family Produce (Theresa, Mark and Family) Corn (if Mother Nature agrees).
J & K Pollock Ranch LLC (Jonathan Pollock) Beef and Pork: No antibiotics and no added hormones in this! Eggs: Non GMO, free range. Non GMO grains: wheat , Rye , Corn all milled fresh for the best flours and corn meal. Special grill bundles Beef Patties buy 3 pounds or more $5.20/lb save $0.30/lb, Pork chops buy 3 pounds or more $3.50/lb save $0.25/lb
L&R Farms (Monie Frakes) Peaches, Japanese eggplant, yellow squash, tomatoes, grape tomatoes, cauliflower, broccoli, 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) English cucumbers, French green beans, baby carrots, potatoes (Purple Majesty, Mountain Rose, Yukon) beets (Detroit red, chioggia), kohlrabi, fresh garlic and Elephant garlic, Dutch and French shallots, onions, bok choi, English shelling peas, turnips, curly endive, scallions, Swiss chard, red and green cabbage, yellow and green salad zucchini, larger green zucchini for frying or making bread, brown eggs, organic French bread, jams and jellies, fresh cut herbs (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, Pauli’s pies and rolls.
Mallow Farm, LLC (Jim Mallow and Barbara Bramblett) Herb Plants: Basil, Parsley, Catnip, Mint, Rosemary, Sage, Thyme, Chives. Flower Plants: Shasta Daisies, Painted Daisies, Stocks, Dianthus, Mexican Sunflower, Lavender. Lanceleaf Coreopsis. For the Butterflies: Tropical & Perennial Milkweed (host plants), and native flowers (nectar plants). Produce: Zucchini, Yellow squash, and snow peas. Cut flowers: Snapdragons.
St Andre Orchard (John Rziha Family) Peaches.
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; homemade fresh thick spaghetti; homemade fresh penne rigate. Pasta available in traditional (plain) or sun-dried tomato varieties. We encourage you to preorder pasta by sending an email to firstname.lastname@example.org to ensure we have enough on-hand. Pasta sold in half pound or pound increments.
Other vendors may be present.
Recipe with ingredients from our Market
Peaches can be used in a variety of ways – not just desserts! Here is a recipe that uses several ingredients available from our vendors. I’ve marked this with an asterisk (*).
Green Salad with Peaches, Feta & Mint Vinaigrette (by Joyce Goldstein from Eating Well Magazine). This healthy side salad recipe follows one of the essential formulas for great salads: tossing bitter greens with sweet fruit, crunchy toasted nuts and salty cheese. Melons are a good alternative to the stone fruit later in the summer, or try dried apricots during the winter months.
- ¼ cup chopped fresh mint*
- 3 tablespoons lemon juice
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 teaspoon honey*
- ½ teaspoon kosher salt
- 12 cups bitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed*
- ½ cup packed slivered mint*
- ¼ teaspoon kosher salt
- 6 ripe peaches, sliced*
- ⅓ cup sliced or slivered almonds, toasted
- ¾ cup crumbled feta or goat cheese (about 3 ounces)
Preparation (Active: 30 min.)
- To prepare vinaigrette: Combine chopped mint and lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. (You should have about 3 tablespoons liquid after straining.) Add oil, vinegar, honey and ½ teaspoon salt; whisk until well combined.
- To prepare salad: Add greens and slivered mint to the bowl with the vinaigrette and sprinkle with salt. Add peaches and almonds; gently toss to combine. Serve the salad topped with feta (or goat cheese).