Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, July 22, 2017
8 a.m. – noon
“Elvis” Garry Meyer will be at the Market this Saturday to add to the fun! There will be ice cream cookies (Renee’s Cookies) and plenty of fruit (peaches, apples, and blackberries) and lots of mid-summer vegetables (many, many local vendors – not shipped in hundreds or thousands of miles in a truck). Plus, there will be beverages and baked goods.
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.
Follow us on atchisonfarmers.market and the Atchison Farmer’s Market Facebook.
Vendor Produce (Saturday, July 22):
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 Goat milk soap and lotion, homemade Angel Food Cake and zucchini bread and fresh eggs
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. Bulk green beans available to order for canning or freezing.
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. Cups of cold brewed coffee will be available.
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) New: baked corn taco shells. Traditional flour tortillas, baked corn chips, potatoes, baby broccoli, green beans, and perhaps a cilantro bunch or two if they all haven’t bolted yet. Also, perhaps some fresh cut flowers if the heat hasn’t beaten them down too badly And cooler full of ice cold coke and Ozarka water!
Jirak Family Produce (Theresa, Mark and Family) Sweet corn, green beans, squash, and 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, dill for pickling, sweet and hot peppers, tomatoes (a variety), eggplants, English (burpless) cucumbers, kale, beans (green and some Asian yard long “noodle” beans), baby carrots, new potatoes (Yukon, Colorado Rose, and Purple Majesty), beets (Detroit red, chioggia), garlic, Dutch and French shallots, onions( Ailsa Craic and red cippolini), red and green cabbage, yellow and green salad zucchini, larger green and zucchini for frying or making bread, squash (patty pan and green and yellow Zephyr), brown eggs, organic French bread, jams and jellies, and fresh cut flowers
Lynn’s Tasty Treats (Lynn Hoffman and Pauline Schuele) On vacation.
Mallow Farm, LLC (James Mallow, MD & Barbara D. Bramblett) Herb plants: Basil, Parsley, Catnip, Mint, Rosemary, Sage, Thyme, Chives, Lemongrass, Cilantro; Flower Plants: Shasta Daisies, Painted Daisies, Dianthus, Mexican Sunflower, Lavender. Lanceleaf Coreopsis, Gailardia; For the Butterflies: Tropical & Perennial Milkweed (host plants), and native flowers (nectar plants); Produce: Garlic, Cucumbers, Bell Peppers, Sweet Banana Peppers, Hot Banana Peppers, Jalapeno Peppers, Zucchini, Yellow squash, Tomatoes, and Cherry Tomatoes; and cut flower bouquets .
Renee’s Cookies (Renee Zwahl) Ice cream cookies.
St Andre Orchard (John Rziha Family) Peaches, blackberries, and a few apples.
The Pie Lady (Emilie Koehn) Will return August 5.
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) Freshly squeezed lemonade; cane sugar Root Beer and Creme sodas; fresh sun dried tomato spaghetti; traditional penne rigate, homemade Pizzelles (Italian waffle-like cookies), and chocolate chip zucchini cake.
Other vendors may be present.
Recipe with ingredients from our Market
We know summer is in full swing when growers pick zucchini by the bushel! So what easy way can we use it. Here is a recipe I’ve used for several years and I freeze it for winter – a bit of summer in January! Because it has been pureed, it has a creamy, satisfying texture!
Easy Zucchini Soup (from Allrecipes)
Prep Time: 10 min; Cook Time: 15 min; Ready in: 25 min.
This creamy (but cream-free!) soup is a great addition to any meal. It’s quick and easy, you will have your guests thinking that you have been cooking all day!
1/2 cup butter
2 pounds zucchini, cut into chunks
1 (15 ounce) can chicken broth
1 teaspoon salt (I leave this out.)
1 teaspoon curry powder
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.