Market News

July is almost over – Where has summer gone!

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, July 29, 2017

8 a.m. – noon

Wow!  It’s only supposed to be 83 F on Saturday.  A great day to come to the Farmers’ Market and visit with your friends and our vendors.

Thankfully, it is a bit wet in our gardens.  But our farmers will be harvesting all kinds of vegetables and fruits for you.  There will also be meats, flours, coffees, honey, baked goods, and plants to provide habitat for Monarch butterflies.

This Saturday is the last day to register for the August 5 Bundle Give Away (value between $50 and $75).  Register with Debbie Genova, the Market Manager (green and white striped tent).  She can swipe your credit, debit or SNAP cards also. 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.

Show your support for 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 29):

Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Cucumbers, cherry tomatoes, garlic, new potatoes, beans, eggs, and herb plants.  Naturally grown produce.

Cold Springs Acres (Wayne and Marla Olson)  A variety of vegetables.

Debbie Dooley  Goat milk soap and lotion, homemade angel food cake, homemade zucchini muffins and eggs.  If I have time I may have some cookies.

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 beans, Tomatoes, carrots, beets, bell peppers, banana peppers, red and white candy onions, new potatoes, squash, cucumbers, cut flowers and baby kale.

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)  A variety of vegetables and jams.

Interbrook Ridge Farm (Juan Jorge)  Baked corn chips, traditional flour tortillas, baked corn taco shells, baby broccoli, cucumbers, potted basil plants, eggplants, jalapeno peppers and potatoes. Pop and water for hydration purposes.

J & K Pollock Ranch LLC (Jonathan Pollock)  New this week is USA Kansas Lamb , chops, ground, and leg of lamb.  This is Not from New Zealand.  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, green beans, cantaloupe, 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, 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, herbs (dill for pickling, basil and  parsley bouquets), sweet and hot peppers, tomatoes (a variety), eggplants, English (burpless) cucumbers, beans (French pencil, green, and some Asian yard long “noodle” beans), baby carrots, new potatoes, beets (Detroit red, chioggia), garlic, Dutch and French shallots, onions( Candy and red cippolini),  yellow and green salad zucchini, larger green and zucchini for frying or making bread, brown eggs, organic traditional white loaf and French bread, jams and jellies, and fresh cut sunflowers and zinnias.  Naturally grown produce.

Lynn’s Tasty Treats  (Lynn Hoffman) Salsa, hot dog and hamburger relish, jams, jellies fruit breads and dog biscuits.

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, dianthus, Mexican sunflower, lavender, lanceleaf coreopsis, gaillardia, and blazing Prairie Star; For the Butterflies: tropical and perennial milkweed (host plants for the Monarch butterfly), and native flowers (nectar plants); Produce:  garlic, cucumbers, bell peppers, sweet banana peppers, hot banana peppers, jalapeno peppers, zucchini, yellow squash, big tomatoes, salad tomatoes, and cherry tomatoes, all naturally grown; Cut flower bouquets.

St Andre Orchard (John Rziha Family)  Peaches, blackberries, and 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) Will return August 14.

Other vendors may be present.

Recipe with ingredients from our Market

We have a new item at the Market this week:  locally raised lamb.  This is a recipe we have used for years and is a great summer meal with a cucumber and/or tomato in yogurt addition.

Spiced Lamb in Pita (from Bon Appetit, October 2000)

Mix chopped cucumber and tomato (from our Market) into plain yogurt for spooning into the pita.

Makes 2 servings (can be multiplied for more servings)

Ingredients

  • 10 ounces ground lamb
  • 1/2 cup chopped onion
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 2 warm large pita breads

Preparation

  1. Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.

 

 

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