Market News

“It’s a Beautiful Day in the (Farmers’ Market) Neighborhood”

Atchison  Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 5, 2017

8 a.m. – noon

 Tomatoes, peppers, squash, apples, peaches, pies, tortillas, honey and more and more.  Come visit our local farmers, bakers, and beekeeper at the Market this Saturday.  The Market begins at 8 a.m. and runs until noon.  We will also be giving away our August “Bundle” of produce.  The winner this month is Krista Parks!

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.

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.

Save the Date – Next Saturday, August 12, will be our “Tooty Fruity Pancake Festival”.  Don’t eat breakfast that day, but come to the Market between 8:30 and 10 a.m.  Free will offering for the Salvation Army food pantry.

Follow us on atchisonfarmers.market and the Atchison Farmer’s Market Facebook.

Vendor Produce (Saturday, August 5):

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)   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.

Independence Creek Farm (Paul Steinbach and Family) Tomatoes, okra, plum jam, apricot jam, fresh basil, fresh sage, fresh oregano, and tomato preserves.

Interbrook Ridge Farm (Juan Jorge)  Baked corn chips, traditional flour tortillas, baby broccoli, cucumbers, potatoes, fresh cut flower bouquets, garlic (Polish Red softneck), chipotle cucumber with sea salt.  Pop and water for hydration purposes,

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

J & K Pollock Ranch LLC (Jonathan Pollock) Home grown meats beef, pork, and lamb, by the cut.  Ask about volume discounts.  Beef hamburger patties on sale again this week $5/lb. when you buy 5 lb. or more. Pork sausage patties $4 lb. when you get 4 lb. or more, save $0.25/lb. Stock up with these summer sales.  J&K Pollock Ranch is located near Powhattan Ks about 45 miles west of Atchison

Jirak Family Produce (Theresa, Mark and Family)   Sweet corn, green beans, cantaloupe, squash, 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, 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, new potatoes, tomatoes (cherry, chef’s choice orange, and San Marzano paste), English (burpless) and lemon cucumbers, Asian yard long “noodle” beans, baby carrots, 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, French 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.

Mallow Farm, LLC (James Mallow, MD & Barbara D. Bramblett)  Saturday is Jim’s birthday.  Stop by the booth and wish him a happy birthday.  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)  Apples and a few peaches and 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.)

Other vendors may be present.

Recipe with ingredients from our Market

This recipe uses several ingredients  you can buy at our Market.  It is from the Mayo Clinic Newsletter.  Dietitian’s tip:  Stuffed peppers are often made with ground meat. This meatless version is satisfying, thanks to a hearty mix of quinoa, walnuts, tomatoes and zucchini.  Serves 4

Ingredients

  • 2 large bell peppers, cut in half
  • 1 cup uncooked quinoa
  • 1 tablespoon olive oil
  • 1 cup chopped zucchini
  • 6 Roma tomatoes, chopped
  • 1/2 cup chopped onion
  • 1 stalk celery, chopped
  • 2 tablespoons chopped walnuts
  • 3 garlic cloves, chopped
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Parmesan cheese

Directions

Heat the oven to 350 F. Cook quinoa according to package directions. Set aside. Heat a large saute pan to medium-high heat. Add oil, zucchini, tomatoes, onion, celery, walnuts, garlic and thyme. Reduce heat to medium after 2 minutes. Once vegetables are tender, add cooked quinoa, salt, pepper and cheese. Place the pepper halves on a baking sheet. Place 1/2 cup of the quinoa and vegetable mixture into each pepper half. Cover with foil and bake for 15 to 20 minutes. Uncover and bake for an additional 5 minutes until peppers are cooked to desired doneness.

 

 

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