Several vendors will be at the Market tomorrow, from 2:30 to 5:30 p.m. Come visit with: Genova Farms Produce, Pauli’s Pies, Bouquets N Such & Decadent Goodies, Lynn’s Tasty Treats, and L& R Farms.
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.
Atchison Farmers’ Market
Fresh, Friendly, Local
Market E-Newsletter, Saturday, October 28, 2017
8 a.m. – noon
Grab you coat (and gloves) and come down to the Farmers’ Market this Saturday between 8 a.m. and noon. Our farmers/vendors will have a bountiful display of produce, baked goods, jams, jellies, dog treats, and coffee available for you to enjoy. This is the final, official market day of the 2017 season!
Are you ready for Halloween? There will also be a 9’ black and red flying dragon at the Market!!!
Remember, if you have Kansas Senior Farmers’ Market Nutrition coupons, this is the last day you can use them (deadline November 1st). See Debbie Genova, market manage on the street side of the market, to swipe your credit, debit, or SNAP cards. We participate in the Double Up Program for SNAP users.
Go “like” The Atchison Farmer’s Market Facebook and follow us on atchisonfarmers.market
See you at the Market!
We’ll see you again for the beginning of our 29th Season on the third Saturday in May, 2018!!!
Vendor Produce (Saturday, October 28):
Cedar Lane Farm (Carrie Kesse and Kirk Russell and Gus) Arugula, salad mix, radishes, cucumbers, cherry tomatoes, sweet and hot peppers, garlic, potatoes, herb plants and eggs from organic and grass fed hens.
Crunchy Granola (Jessica Gigstad) Homemade granola.
Debbie Dooley Farm eggs, homemade angel food cakes, healthy banana blueberry muffins,
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) Lettuce, baby kale, radishes, red and white potatoes, cucumbers, bell banana and chili peppers, radicchio, beets, carrots, green onions, green tomatoes, and fall salad mix.
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) Baked corn chips, broccoli, freshly cut cilantro, locally grown figs, fudge (chocolate, no nuts), organic softneck garlic, jalapeno peppers, poblano peppers, serrano peppers, traditional flour tortillas, spaghetti squash, butternut squash, and scallop patty pan squash.
L&R Farms (Monie Frakes) Broccoli, cauliflower, green beans, spinach, cabbage, pumpkins, ornamental squash, locally grown apples, delicata squash, acorn, spaghetti and butternut squash, kohlrabi, tomatoes, grape tomatoes, Candy onions, cucumbers, zucchini, 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.
Long View Farm (Gunther and Betty Fischer) Arugula, scallions (green onions), new crop sweet potatoes, salad turnips, baby bok choi, Swiss chard, kale, chestnuts (boiled and peeled), Asian yard long “noodle” beans, Dutch and French shallots, peppers (hot and sweet), Copra onions, squash (butternut and spaghetti), zucchini, freshly cut herbs, brown eggs, French bread, honey whole wheat, jams and jellies (Five fruit, apricot (a variety), blueberry, pear butter, apple butter, plum butter, pear butter, and peach-orange marmalade), and potted Jade plants. 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 rolls.
Other vendors may be present.
A combination of satisfying flavors using vegetables from our market.
Browned Butter Smashed Potatoes with Butternut Squash
Browned Butter Smashed Potatoes with Butternut Squash Recipe will definitely impress your family and guests with its delicious combination of potatoes and butternut squash. Enjoy these smashed potatoes with mellow butternut squash and fresh sage leaves crisped in brown butter. This is another great side dish to serve with your holiday meal!
Because the potatoes and squash are slightly chunky, it is called “smashed” instead of “mashed.” The difference between these two techniques, is the mashed potatoes are smooth, and smashed potatoes are left with chunks potatoes, but not lumpy.
Prep Time: 20 minutes, Cook Time: 20 minutes, Yield: 4 servings
1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks*
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
3 tablespoons butter, divided
8 to 10 fresh (2- to 3-inch) sage leaves, stacked and cut across into 1/4-inch strips
1/2 cup milk (approximate)
Freshly-ground black pepper and salt, to taste
In a 3-quart saucepan over high heat, add potatoes and squash chunks with water; add 1 teaspoon salt. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes.
In a small frying pan or saucepan, add 2 tablespoons of the butter and the sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.
When potatoes and squash are cooked, remove from heat and thoroughly drain the water off.
Reduce heat to low, return pan with the drained potatoes and squash to burner, and shake 1 to 2 minutes; remove from heat.
Roughly mash with hand masher leaving mixture chunky. Gently mix in remaining 1 tablespoon butter and enough milk for consistency desired. Season with salt and pepper.
Spoon into a large serving bowl and drizzle with brown butter/sage mixture.