Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, July 15, 2017
8 a.m. – noon
Come to our Amelia Week location – the north side of the parking lot between 6th and 7th Streets on Kansas Avenue. The vendors will be parked like they are at the regular market location so they will be easy to find.
We have vendors selling fresh pasta, meat, tortillas, breads, beverages, flowers, and of course, the freshest vegetables and fruits in town – just picked and not shipped in from hundreds of miles away.
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.
Visit us on http://www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarket
Vendor Produce (Saturday, July 15):
Cedar Lane Farm (Carrie Kesse and Kirk Russell and Gus) Cucumbers, cherry tomatoes, garlic, new potatoes, beans, eggs, and herb plants.
Cold Springs Acres (Wayne and Marla Olson) A variety of vegetables.
Debbie Dooley She is on the Mall for the Amelia Festival.
DT Farms (Dan and Trina Earl) Sweet corn, zucchini, cucumbers, potatoes, green beans, and onions.
Elias Honey (Chuck Elias) Local honey and honey sticks
Genova Farm (Debbie and Mark Genova and girls) Sweet corn, green bean, squash , new potatoes, sweet candy onions red and white, kale, bell peppers, banana peppers, cucumbers, green onions, beets, carrots.
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) Apricot preserves, blackberry jam, fresh basil & oregano, kohlrabi, turnips, green beans, onions, and icicle radishes.
Interbrook Ridge Farm (Juan Jorge) Delicious traditional flour tortillas, just like mama used to make; and better than restaurant quality baked corn chips. In addition, we will be selling farm fresh produce, such as broccoli, beets, cilantro, potatoes and 3 varieties of garlic: Oregon Blue and Polish Red are the two soft neck varieties we grow, and the hard neck variety is German Extra Hardy. Lastly, for the fresh cut flower lovers, Interbrook Ridge will offer several beautiful flower bouquets.
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
Jirak Family Produce (Theresa, Mark and Family) Sweet corn, squash, cucumbers.
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, New Potatoes, Beets, Cabbage, Kohlrabi, Kale, Collards, Sweet Potatoes, Fresh Herbs, Sweet banana peppers, Yummy snack peppers, and Carrots. 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, leeks, tomatoes (a variety), English (burpless) cucumbers, beans, (green, purple, yellow and some Asian yard long), baby carrots, new potatoes, beets (Detroit red, chioggia), kohlrabi, garlic and Elephant garlic, Dutch and French shallots, onions( Candy and Supersweet), bok choi, scallions, Swiss chard, red and green cabbage, yellow and green salad zucchini, larger green zucchini for frying or making bread, squash (patty pan and green and yellow Zephyr), brown eggs, organic French bread, jams and jellies, fresh cut herbs, 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) Fair themed cookies (corn dogs, ice cream cones, cotton candy and pretzels)
St Andre Orchard (John Rziha Family) Locally grown peaches, donut peaches – twice as sweet as ordinary peaches, blackberries, and some apples.
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; chocolate chip zucchini cake; freshly squeezed lemonade; fresh spaghetti and penne rigate in traditional or spinach 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
Peach-Blackberry Compote with Basil Syrup (from EatingWell Magazine)
Fresh basil, which has a special affinity with peaches, is the secret ingredient in this sophisticated compote. The basil garnish gives guests a clue to the subtle flavor in the syrup.
Ingredients for 4 servings
- ¼ cup sugar
- 3 tablespoons dry white wine
- 3 sprigs fresh basil, plus more for garnish
- 2 2- ½-inch strips orange zest
- 3 cups sliced peeled peaches (3-4 medium) (see Tip)
- 1 cup fresh blackberries
- 1 tablespoon lemon juice
Preparation (Prep Time: 20 min. Total Time: 50 min.)
- Combine sugar and wine in small saucepan; bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep for 30 minutes.
- Strain syrup into a small bowl, pressing on basil and zest to release maximum flavor.
- Shortly before serving, combine peaches, blackberries, lemon juice and basil-infused syrup in a serving bowl; toss gently to coat. Serve garnished with basil sprigs.
- Tip: To peel peaches, dip in boiling water for 30 or 40 seconds to loosen their skins. Let cool slightly, then slip off skins with a paring knife.