Market News

Delicious Autumn Side Dish

Recipe with ingredients from our Market

Fall vegetables are appearing at our market.  Here is a recipe using three market products (turnips, sweet potatoes, and sage) that would be great now (and for Thanksgiving).  And it is gluten-free!

Sweet Potato & Turnip Mash with Sage Butter (from EatingWell Magazine, Nov/Dec 2010)
Makes 6 servings; Prep time: 20 min.  Total time: 40 min.
Ingredients
1 lb. sweet potatoes, peeled and diced
8 oz. turnips (about two medium), peeled and diced
3 lg cloves garlic
30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
2 Tbs butter
1 teasp kosher or sea salt
Preparation
  1. Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
  2. Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
  3. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

 

 

 

 

Market News

End of September Market Day

Atchison  Farmers’ Market

Fresh, Friendly, Local

Open through October 28

Market E-Newsletter, Saturday, September 30, 2017

8 a.m. – noon

The Saturday market should be beautiful – produce galore and lovely weather. Vendors still have summer produce (corn, tomatoes, and more) and autumn vegetables and fruit (pumpkins, apples, and more), locally raised meat and flour, plus coffees and baked goods. Visit with your friends and the vendors while shopping the Market.

Very Important: If you support the Atchison Farmers’ Market area getting a shelter built with funds from the Star Bond, please come to the Mercantile Ballroom on the main level of the Atchison Event Center on Monday, October 2nd, at 6 p.m. The Town Hall meeting will be an informational session for Atchison residents to learn more about the City’s proposed STAR Bond project. The session is open to the public and there will be a Q&A for the public. The City Commission still needs to vote on the issues and needs your input.

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 October Bundle Give Away at her booth also.

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 and follow us on atchisonfarmers.market

 Vendor Produce (Saturday, September 30):

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

Crunchy Granola (Jessica Gigstad)  Homemade granola.

DT Farms (Dan and Trina Earl)  Sweet corn, zucchini, cucumbers, potatoes, green beans, melons, pumpkins, and onions.

Elias Honey (Chuck Elias)  Elias Apiary Going Out of Business Sale

Due to injuries suffered in a vehicle accident last winter, I’m no longer able to physically operate my beekeeping operation on a scale large enough to continue selling at the Atchison Farmers’ Market. I will continue to sell honey from my farm located just south of Atchison at 18512 272 Road. Phone numbers 426-0143 and 367-0375. All honey sold at the Farmers’ Market during September and October will be offered at discounted prices. I’ll certainly miss interacting with the customers I’ve met at the Market.

      Old Prices                    Closeout Prices

Sticks                $.25                $.20

2 oz. bear        1.50                 1.00

8 oz. bear         4.00                3.00

12 oz. bear      5.00                4.00

16 oz. jar         6.00                 5.00

24 oz. bear      9.00                 8.00

32 oz. jar         11.00              10.00

80 oz. jug        22.00              20.00

Genova Farm (Debbie and Mark Genova and girls)   Sweet corn, green beans, Fall salad mix, baby kale, sweet candy onions, beets, okra, new potatoes, cucumber, bell peppers, squash, and 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.

Interbrook Ridge Farm (Juan Jorge)  Fresh locally grown figs, broccoli, spinach, baked corn chips, potted basil, fresh cut cilantro, green beans, organic softneck garlic, jalapeno peppers, poblano peppers, serrano peppers, tomato – Rutgers, Amana Orange, and Amish Paste, traditional flour tortillas, and zasta (zuchinni noodles).

J&K Pollock Ranch (Jonathan Pollock)  J& K Pollock Ranch will be at the market this week with our outstanding home raised beef,pork and lamb.  We have just restocked rib eye, t-bone, and sirloin steaks, they will not last long.

If you need eggs for winter baking you could be stocking up now, the days are getting shorter and the chickens start to slow down for winter. Our chickens are free range , which means they can balance their diet. This is a healthier more nutrient dense food for you. Our eggs are always fresh.  The date on the carton is the gather date.  Usually you can get them inside of a week old.

Do you know how to soak your whole grains before you bake them?  Stop by for a hand out on soaked grain breads, and unlock the secret to great whole grain cooking.  We custom grind our home grown wheat ,rye and corn flours, for your baking pleasure.

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

L&R Farms (Monie Frakes) Broccoli, pumpkins, ornamental squash, locally grown apples, delicata squash, kohlrabi, okra, tomatoes, grape tomatoes, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, brussels 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 ½ bushel lots.

Long View Farm (Gunther and Betty Fischer) Arugula, new crop sweet potatoes, salad turnips, purple top turnips, baby bok choi, chestnuts, English walnuts, hazelnuts, radishes (a variety), okra, tomatoes, Asian yard long “noodle” beans,  Dutch and French shallots, peppers (hot and sweet), onions (yellow cippolini and red wing), squash (butternut and spaghetti), herbs (parsley, oregano, basil, bay leaves, chives, and sage), brown eggs, French bread and honey whole wheat, made with organic flour, jams and jellies (Five fruit, apricot (a variety), blueberry, apple butter, and plum butter), potted plants (Jade and cactus), 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.

The Pie Lady (Emilie Koehn) Pies, breads, and more.

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

Trog’s Apples (Steven and Linda Trog)  Locally grown variety of  apples.

Other vendors may be present.

See recipe of the week on the next post.

 

Market News

We need your support!

Dear Atchison Farmers’ Market Customers and Vendors

If you see the value of a shelter being built to protect the Farmers’ Market (and other events), please join us on Monday, October 2, at 6 p.m. in the Mercantile Room of the Atchison Events Center.  We would appreciate a show of support for this project.

Following is the Press Release from the City about the meeting and the Star Bond project.

Thank you for your consideration of our request.

Atchison Farmers’ Market Board

CITY ANNOUNCES STAR BONDS TOWN HALL MEETING
Atchison, Kansas – The City of Atchison will host a Town Hall meeting following the next City Commission meeting on October 2nd at the Atchison Event Center. Both the City Commission meeting and the Town Hall meeting will be held in the Mercantile Ballroom on the main level of the Atchison Event Center. The City Commission meeting will begin at 4:30 p.m. and the Town Hall session will begin at 6 p.m. The Town Hall meeting will be an informational session for Atchison residents to learn more about the City’s proposed STAR Bond project. The session is open to the public and there will be a Q&A
session for Atchison citizens.

If approved by the City Commission, the STAR Bonds will finance an aviation museum and a shelter for the Atchison Farmer’s Market. The museum will showcase Muriel, the last remaining 1935 Lockheed Electra-10E aircraft in the world, as well as other items that tell Amelia Earhart’s story, aviation-related educational exhibits, and experiential programming. The Farmer’s Market shelter will provide an enhanced and improved space to host a variety of agritourism related ventures and attractions, retail and
entertainment venues.

STAR bonds are a financing mechanism in which the sales tax generated from a designated district is used to pay off the bonds issued for a tourism related project. The bonds are solely supported by the increase in revenue from the STAR Bond District. Utilizing STAR Bonds enables Atchison to receive the State’s 6.5% sales tax with the City’s 1% general sales to finance a national landmark project in the community.
The STAR Bond District was created and approved by the City Commission and the Kansas Secretary of Commerce in June 2017. The STAR Bond District includes part of downtown Atchison and the Amelia Earhart Airport. The downtown district is a contiguous area that includes the Farmers Market, Holiday Inn Express, and the corner of 10th and Main where the new Taco Bell restaurant is underway.

The next step is for the City to develop and submit a plan to the Department of Commerce. The plan will need to be reviewed by the Planning Commission and approved by both the City Commission and Secretary of Commerce before the City can begin the process of issuing bonds for the project.

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Market News

First Wednesday this Fall

Atchison  Farmers’ Market

Fresh, Friendly, Local

Open through October 28

Market E-Newsletter, Wednesday, September 27, 2017

2:30 – 5:30 p.m.

Three events for/at the Market this week: Wednesday’s market (2:30 pm – 5:30 pm), Thursday – Taste of Atchison (5:00 pm – 8:00 pm) on the Mall, and of course, Saturday’s market (8:00 am – noon).

Pumpkins to eat and decorate; gourds for your displays, corn, tomatoes, squash, chestnuts, onions, baked goods, jams, and other canned goods.  Come to the Market on Wednesday to begin your grocery shopping.

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 October Bundle Give Away at her booth also.

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 and check us out on atchisonfarmers.market

 Vendor Produce (Wednesday, September 27):

Genova Farm (Debbie and Mark Genova and girls)   Sweet corn, green beans, Fall salad mix, baby kale, sweet candy onions, beets, okra, new potatoes, cucumber, bell peppers, squash, and carrots.

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

L&R Farms (Monie Frakes) Broccoli, pumpkins, ornamental squash, locally grown apples, delicata squash, kohlrabi, okra, tomatoes, grape tomatoes, green beans, Candy onions, cucumbers, zucchini, yellow squash, bell peppers, jalapenos, hot banana peppers, eggplant, new potatoes, beets, brussels 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 ½ bushel lots.

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

Balsamic Roasted Brussels Sprouts and Carrots

Recipe with ingredients from our Market

The weather will be changing next week with cooler temperatures.  Here is a recipe with four items available from our market (brussels sprouts, carrots, garlic and parsley).

Balsamic Roasted Brussels Sprouts and Carrots (from Damn Delicious)

6 Servings; Prep time: 10 minutes, Cook time: 25 minutes; Total time: 35 minutes

Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup.

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds brussels sprouts, halved
  • 6 carrots, cut diagonally in 1 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
  3. Place brussel sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.
  4. Place into oven and bake until browned and tender, about 20-25 minutes.
  5. Serve immediately with cranberries, garnished with parsley, if desired.