Market News

Delicious Apples at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, August 30, 2017

2:30 – 5:30 p.m.

Autumn has come – early!  We will have yellow and red delicious apples at the market on Wednesday – see Linda Trog’s booth. And, of course, there will be other vendors with lots of vegetables there too.  Come between 2:30 and 5:30 p.m. to see what’s available.

Our last festival “The Zucchini 500” will be Saturday, September 9th. Kids between 4 and 14 can sign up at our Market Manager’s stall or email longviewfarm3@gmail.com.  We need your name, age, and phone number.  Deadline for sign-up: Wednesday, September 6.

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 register for the September Bundle Give Away at her booth also.

If you are in favor of the Star Bond project providing funds to build a canopy over the Market area, let us know or contact the City Commissioners. This is a project that would not cost the City, but would use a portion of sales tax generated from that area. And .  . . it would not only benefit the Market, but whatever other community organization that would like to use that area.

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.

Go “like” The Atchison Farmer’s Market Facebook.

Vendor Produce (Wednesday, August 30):

Genova Farm (Debbie and Mark Genova and girls)   Cucumbers, okra, bell peppers, banana peppers, tomatoes, green beans, baby kale, candy sweet onions, beets, carrots, new potatoes, chili peppers and cut flowers.

Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon, cantaloupe, green beans, squash, tomatoes, sweet corn, and cucumbers.

L&R Farms (Monie Frakes) Delicata squash, okra, 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, Brussel sprouts, 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, green beans, and hot or sweet banana peppers in 1/2 bushel lots.

Trog’s Apples (Linda Trog)  Red and yellow delicious apples.

Long View Farm (Gunther and Betty Fischer) Arugula, leeks, parsley, okra, tomatoes, cucumbers, Asian yard long “noodle” beans, green beans, beets (Detroit red, chioggia), Dutch and French shallots, onions, salad zucchini, larger green and yellow zucchini for frying or making bread, squash (butternut, spaghetti, sweet dumpling and kabocha), brown eggs, traditional white bread made with organic flour, jams and jellies, and fresh cut flowers.  Naturally grown produce.

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

Other vendors may be present.

 

Market News

Recipe of the Week

There are so many kinds of winter squash.  Here is a simple recipe using butternut squash.

Spice-Roasted Butternut Squash and Red Onions (Woman’s Day Kitchen)

Total time: 45 min.; prep: 15 min.; serves 4

Ingredients

  • 1 tbsp. light brown sugar
  • 1 tbsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. freshly grated or ground nutmeg
  • .13 tsp. cayenne pepper
  • kosher salt
  • 2 small butternut squash
  • 2 small red onions
  • 10 sprig fresh thyme
  • 4 tbsp. olive oil

Directions

  1. Oven to 425 degrees F. In a small bowl, combine the sugar, cumin, coriander, nutmeg, cayenne, and 1/2 teaspoon salt.
  2. Divide the squash, onions, and thyme between 2 large rimmed baking sheets. Toss the vegetables on each sheet with 2 tablespoons oil, then half the spice mixture.
  3. Arrange in a single layer and roast, turning once, until golden brown and tender, 25 to 30 minutes.

Tips & Techniques

Make Ahead: Refrigerate the roasted squash and onions for up 1 day. To serve, bring the vegetables to room temperature, arrange on a baking sheet in a single layer and warm in a 375 degrees F oven for 10 to 15 minutes.

Market News

More Fun to Come at the Market

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 26, 2017

8 a.m. – noon

Where has the summer gone?  But your Farmers’ Market will continue (Saturdays and Wednesdays) until October 28!  Come this Saturday to visit with and buy from your favorite farmer/baker/vendors.

And – kids – a heads up – the “Zucchini 500 Festival”, will take place on Saturday, September 9.  Rules and a registration deadline will be published soon.  There will be prizes for the winners.

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 register for the September Bundle Give Away at her booth also.

If you are in favor of the Star Bond project providing funds to build a canopy over the Market area, let us know or contact the City Commissioners.  This is a project that would not cost the City, but would use a portion of sales tax generated from that area.  And .  . . it would not only benefit the Market, but whatever other community organization that would like to use that area.

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 Atchison Farmers Market Facebook.

Vendor Produce (Saturday, August 26):

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

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

Crunchy Granola (Jessica Gigstad)  Homemade granola.

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)   Cucumbers, okra, bell peppers, banana peppers, tomatoes, green beans, baby kale, candy sweet onions, beets, carrots, new potatoes, chili peppers and cut flowers.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe)

Independence Creek Farm (Paul Steinbach and Family)  Tomatoes, okra, green beans, apricot preserves, tomato preserves, fresh basil and oregano, and peppers.

Interbrook Ridge Farm (Juan Jorge)  Baked corn chips, traditional flour tortillas, baby broccoli, cilantro, potatoes (Kennebec), fresh cut flower bouquets, garlic (Polish Red and Oregon Blue softneck), jalapeno and serrano peppers, tomatoes (Rutgers and Amana Orange and green for fried green tomatoes).  Basil, potted. Fresh cut flowers bouquets.  Pop and water for hydration purposes.

Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon, cantaloupe, green beans, squash, tomatoes, sweet corn, and cucumbers.

L&R Farms (Monie Frakes) Cantaloupe, delicate squash, okra, 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, Brussel sprouts, 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, green beans, and hot or sweet banana peppers in 1/2 bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, leeks, okra, tomatoes, cucumbers, Asian yard long “noodle” beans, green beans (French style), baby carrots, beets (Detroit red, chioggia), Dutch and French shallots, onions, salad zucchini, larger green and yellow zucchini for frying or making bread,  squash (butternut, spaghetti, sweet dumpling and kabocha), brown eggs, traditional white bread made with organic flour, jams and jellies, and fresh cut flowers.  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) Herbs:  Parsley, sage, rosemary, thyme, basil.  Produce:  tomatoes, sweet peppers, hot peppers, zucchini noodles (zoodles), Garlic and Garlic salt.  Butterfly plants:  Milkweeds, and flowering perennial plants

The Pie Lady (Emilie Koehn) Gone this weekend.

The Tortilla Man (Gilbert Gasper)  Regular, whole wheat, jalapeno and cayenne tortillas.  (He makes balloon animals for children.)

Other vendors may be present.

See Recipes in separate posting.

 

Market News

Restock your Pantry after the Eclipse

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, August 23, 2017

2:30 – 5:30 p.m.

Have your guests for the eclipse left?  Does your fresh food pantry need to be restocked?  Come to the Market on Wednesday.  We will have lots of produce and other items.

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 register for the September Bundle Give Away at her booth also.

If you are in favor of the Star Bond project providing funds to build a canopy over the Market area, let us know or contact the City Commissioners. This is a project that would not cost the City, but would use a portion of sales tax generated from that area. And… it would not only benefit the Market, but whatever other community organization that would like to use that area.

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 Atchison Farmers Market Facebook.

Vendor Produce (Wednesday, August 23):

Genova Farm (Debbie and Mark Genova and girls)   Cucumbers, sweet corn, peppers, tomatoes, green beans, candy sweet onions, beets, carrots, new potatoes, and cut flowers.

Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon,  cantaloupe,  squash, tomatoes, sweet corn, and cucumbers.

L&R Farms (Monie Frakes)  Delicata squash, okra, 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, okra, green beans, cucumbers, leeks, tomatoes, winter squash, Asian yard long “noodle” beans, beets (Detroit red, chioggia),  Dutch and French shallots, onions (red candy apple and super star), salad zucchini, larger green and yellow zucchini for frying or making bread,  brown eggs, traditional white loaf bread made with organic flour, jams and jellies, and fresh cut flowers.

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

Other vendors may be present.

Market News

Getting Ready for the Eclipse!

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 19, 2017

8 a.m. – noon

 Are you having a lot of visitors for the Eclipse, like we are?  Stock up on fresh vegetables, fruit, meat, and baked goods at the Market this Saturday.  This “once in a lifetime” event deserves fresh, local produce!

We will also have a new vendor: Jessica Gigstad – Crunchy Granola – fresh for breakfast or snacks.  Elvis, Garry Meyer, will be playing “oldies” throughout the morning.

Thank you to everyone who gave a free will donation during the “Tooty Fruity Pancake” festival.  We collected $261 which was given to the food pantry at the Salvation Army.  And thank you to the Hardware Store people for flipping those delicious pancakes and to Janean Bowen and Susan Turnbull for serving.

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 register for the September Bundle Give Away at her booth also.

If you are in favor of the Star Bond project providing funds to build a canopy over the Market area, let us know or contact the City Commissioners.  This is a project that would not cost the City, but would use a portion of sales tax generated from that area.  And .  . . it would not only benefit the Market, but whatever other community organization that would like to use that area.

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 Atchison Farmers Market Facebook.

Vendor Produce (Saturday, August 12):

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

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

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)   Cucumbers, bell peppers, banana peppers, tomatoes, green beans, baby kale, candy sweet onions, beets, carrots, new potatoes, chili peppers and cut flowers.

Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe)  On vacation this weekend.

Independence Creek Farm (Paul Steinbach and Family)  Tomatoes, okra, green beans, apricot preserves, tomato preserves, fresh basil and oregano, and possibly jalapeno jelly.

Interbrook Ridge Farm (Juan Jorge)  Baked corn chips, traditional flour tortillas, baby broccoli, cilantro, cucumbers (Straight 8), eggplant (Black Knight), potatoes (Kennebec), fresh cut flower bouquets, garlic (Polish Red and Oregon Blue softneck), jalapeno and serrano peppers, tomatoes (Rutgers and Amana Orange and green for fried green tomatoes).  Fresh cut flowers bouquets.  Pop and water for hydration purposes.

J&J Eggs (Jaemon and Jeven Smith)  Eggs.

J&K Pollock Ranch (Jonathan Pollock)   Back to school crock pot meal, beef roast on sale $3.89/lb reg $4.25, save 36 cents.  Includes all roasts, chuck, arm, pikes peak &, sirloin tip.

Jirak Family Farm (Mark and Theresa Jirak and Family) Watermelon, cantaloupe, green beans, squash, tomatoes, sweet corn, and cucumbers.

L&R Farms (Monie Frakes) Cantaloupe, delicate squash, okra, 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, Brussel sprouts, 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, okra, new potatoes, tomatoes (cherry, chef’s choice orange, and San Marzano salsa and paste), English (burpless) and lemon cucumbers, Asian yard long “noodle” beans, baby carrots, beets (Detroit red, chioggia), Dutch and French shallots, onions, salad zucchini, larger green and yellow zucchini for frying or making bread,  brown eggs, traditional white bread made with organic flour, jams and jellies, and fresh cut flowers.  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, Oregano, 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 & 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, Big tomatoes, salad tomatoes, and cherry tomatoes, all naturally grown.  Cut Basil:  Will live on your kitchen counter and last you throughout tomato season.  Cut flower Bouquets.

St. Andre Orchard (John Rziha and Family)  Peaches and apples- it will most likely be our last market of the season.

The Pie Lady (Emilie Koehn) Gone this weekend.

The Tortilla Man (Gilbert Gasper)  Regular, whole wheat, jalapeno and cayenne tortillas.  (He makes balloon animals for children.)

Two Hungry Lads (Rosa and Luca Zia) Cheese biscuits; cane sugar Root Beer and Creme sodas; fresh traditional penne rigate and spaghetti; homemade Pizzelles (Italian waffle-like cookies), cold home brewed sweet tea, and chocolate chip zucchini cake.

Other vendors may be present.