Market News

Thank You Atchison for a Great 19th Farmers’ Market Season

Last Saturday was the last market day for the 2017 season.  We had several new vendors and, of course, the experienced vendors of many seasons.  Thank you to the City of Atchison, the Chamber, Susan Turnbull for her help with festivals, Diane Nielsen of the County Extension, Garry “Elvis: Meyer, and so many more who made this season a success.
We have some new Board officers:  Rita Hartman, President, and Juan Jorge, Media Communications.  Our other continuing officers are:  Janean Bowen, Treasurer, Angela Humburg, Barbara Bramblett, and Chuck Elias.
Thank you for coming in all kinds of weather and enjoying the fresh, local produce we grow and make for you.  We look forward to our 20th season next May!
Market News

Recipe of the Week

Pumpkins are not just for decoration.  Pumpkins are low in saturated fat, and very low in cholesterol and sodium.  They are also a good source of vitamin E, thiamin, niacin, vitamin B6, folate, iron, magnesium, and phosphorus.  They are also a very good source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper, and manganese.

That said have fun and prepare a “real” Monster Mash with pumpkin from the market.   It only takes 30 minutes to make Creamy Mashed Pumpkin for four people.


1 lb. pumpkin

½ c. cheddar cheese, grated

½ c. cream

Salt and black pepper, to taste


Remove the seeds and skin from pumpkin and cut into small pieces (approx.. 1 inch cubes)

Boil, steam, or microwave the pumpkin until tender

Drain pumpkin and mash until the pumpkin is smooth, add grated cheese, cream (enough to make smooth, pepper and salt and continue to mash until cheese is melted.