Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, July 8, 2017
8 a.m. – noon
Come to our second celebration of this season – the Tortilla Grande Festival! Gilbert Gasper, The Tortilla Man, will demonstrate making his tortillas around 9:30 a.m. There will be samples and you will be able to buy them at 11 a.m. (until sold out). His recipe is at the end of this e-newsletter! Juan Jorge, our other tortilla maker, will also show his skills. KAIR Radio, with Brian as DJ, will do a live broadcast from the market on Saturday where you can sign up for the Food, Fuel and Football give away ($500 of meat from Cash Saver, $500 of fuel from Max’s BP and a pair of Chiefs v. Broncos Monday night football tickets courtesy of Atchison United Way).
Check out the corn, peaches, donut peaches, and many, many other vegetables, fruits, baked goods, and beverages. More new vendors will be at the market.
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.
Vendor Produce (Saturday, July 8):
Cedar Lane Farm (Carrie Kesse and Kirk Russell and Gus) Cucumbers, cherry tomatoes, garlic, new potatoes, beans, eggs, and herb plants.
DT Farms (Dan and Trina Earl) Broccoli, lettuce, cabbage, zucchini, beets, potatoes
Elias Honey (Chuck Elias) Local honey and honey sticks
Genova Farm (Debbie and Mark Genova and girls) Green beans, banana peppers, bell peppers, tomatoes, cucumbers, beets, carrots, radicchio, red and white candy onions, new potatoes, cut flowers and possibly sweet corn.
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.
Independence Creek Farm (Paul Steinbach and Family) Eggs, apricot preserves, turnips, kohlrabi, white icicle radishes, fresh dill, oregano, and green tomatoes
Interbrook Ridge Farm (Juan Jorge) Baked corn chips, beets, broccoli, garlic, cilantro, gourmet cookies, fresh cut flower bouquets, new potatoes, and traditional flour tortillas.
J & J’s Eggs (Jaemon and Jeven Smith) Eggs.
Jirak Family Produce (Theresa, Mark and Family) Corn (if Mother Nature agrees).
L&R Farms (Monie Frakes) Sweet Corn, Tomatoes, Grape Tomatoes, Local Missouri Peaches, Green Beans, Candy Onions, Cucumbers, Zucchini, Yellow Squash, Bell Peppers, Jalapenos, Hot Banana Peppers, Eggplant, Cauliflower, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs. Call ahead (816-390-7453) to reserve Canning Tomatoes, Pickling Cucumbers, Beets, and Hot or Sweet Banana Peppers in 1/2 bushel lots.
Long View Farm (Gunther and Betty Fischer) Arugula, bulb fennel, 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 (James Mallow, MD & Barbara D. Bramblett) Herb plants: Basil, Parsley, Catnip, Mint, Rosemary, Sage, Thyme, Chives, Lemongrass; 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: Garlic, Cucumbers, Peppers, Zucchini, Yellow squash, and snow peas; and cut flower bouquets .
Renee’s Cookies (Renee Zwahl) Vegetables shaped cookies and snicker doodles.
St Andre Orchard (John Rziha Family) Locally grown peaches, donut peaches – twice as sweet as ordinary peaches, and possibly a few blackberries.
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, fresh pasta, freshly squeezed lemonade, and crostoli (Italian version of the funnel cake). 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
Gilbert Gasper’s Tortilla Recipe.
10 C plain white flour
1 tsp baking powder per each cup flour (so 10 tsp for this recipe)
Mix this up with hands or fork.
1 stick butter (or margarine) MELTED. (can be salted or unsalted)
6 C water (measure out 8 cups but only add 6 here)
Pour water into melted butter
Pour water/butter into flour mixture and mix by hand using kneading technique. If too dry to knead, keep adding some of the remaining water.
The dough will feel like biscuit dough.
When mixed divide it into 2” diameter balls for rolling. Heat the cast iron skillet to hot temperature, ready to cook rolled tortilla.
Roll each ball to a round shape. the usual rolling pin with handles is NOT the right kind for this rolling. Gilbert says that there is not enough pressure placed on the dough because the pin rolls away from you if you hold the handles. He uses a 12-14” piece of plastic conduit. You could try using your rolling pin IF you don’t use the handles.
Cook the tortillas as they get rolled in the hot skillet. There is NO oil in the skillet. The tortilla will bubble slightly when it needs to be turned to other side.
Then just 5-10 seconds on second side.
Roll out the next tortilla as the first one cooks and keep repeating.