Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, September 9, 2017
8 a.m. – noon
Did you know the Farmers’ Market will be open through the last Saturday of October? Come to the Market this Saturday morning (8 a.m. to noon) to choose from a large variety of late summer and early fall vegetables and fruits. Also, honey, baked goods, and jams and jellies,
Starting at 9 a.m. racers can choose their zucchini and the Boy Scout “pit crew” help them prepare their (zucchini) racers for the Zucchini 500 at 11 a.m.! All materials will be provided by the Market. If you didn’t meet the Wednesday sign up time, see Susan Turnbull or Janean Bowen to register. Prizes for winners in each category!
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.
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 the designated Star Bond area. And . . . a covering 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 and follow us on atchisonfarmers.market
Vendor Produce (Saturday, September 9):
Cedar Lane Farm (Carrie Kesse and Kirk Russell and Gus) Cucumbers, cherry tomatoes, garlic, new potatoes, onions 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) 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, Baby Kale, Sweet Candy onions, Beets, Okra, New Potatoes, Cut Flowers, cucumbers, bell peppers, banana peppers.
Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Gone this week.
Independence Creek Farm (Paul Steinbach and Family) Tomatoes, okra, green beans, apricot preserves, tomato preserves, jalapeno jelly, fresh basil and oregano, and possibly some purple hull peas
Interbrook Ridge Farm (Juan Jorge) Baked corn chips, traditional flour tortillas, baby broccoli, cilantro (fresh cut), potatoes (Kennebec), fresh cut flower bouquets, garlic (organic softneck), habanero, poblano, jalapeno and serrano peppers, tomatoes (Rutgers and Amana Orange). Basil, potted. Zasta (zucchini noodles) 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) Delicata squash, cantaloupe, kohlrabi, 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 ½ bushel lots.
Long View Farm (Gunther and Betty Fischer) Arugula, Swiss chard, leeks, okra, tomatoes, Asian yard long red and green “noodle” beans, green beans, Dutch and French shallots, peppers (hot and sweet), onions (Yellow cippolini and super sweet), salad zucchini, squash (butternut, spaghetti, sweet dumpling and kabocha), herbs (parsley, oregano, basil, bay leaves, chives, garlic chives), brown eggs, French bread made with organic flour, jams and jellies, potted Jade plants, 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 sweet rolls.
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) Red and yellow delicious apples.
Other vendors may be present.
Recipe with ingredients from our Market
It’s the time of the year for one of the best “farmers’ market produce” (it has a bit of everything) recipes:
- 1 onion, sliced thin
- 2 garlic cloves, minced
- 5 tablespoons olive oil
- a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
- 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
- 1 red bell pepper, chopped
- 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
- 1/4 teaspoon dried oregano, crumbled
- 1/4 teaspoon dried thyme, crumbled
- 1/8 teaspoon ground coriander
- 1/4 teaspoon fennel seeds
- 3/4 teaspoon salt
- 1/2 cup shredded fresh basil leaves
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.