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.