Roger’s Zucchini Casserole

I hope you aren’t tired of zucchini yet; this is a flavorful casserole that is easy and satisfying.

Ingredients: 3 medium zucchini (grated), 2 eggs, 1 onion (chopped), 2 Tb Parmesan cheese, 1 Tb fresh parsley, 1/4 C mayo (real or light), 1 tsp salt, 1 tsp pepper, 1-2 C crushed saltine crackers, 1C grated cheddar cheese for top.

Preheat oven to 350 degrees. Mix all ingredients (except cheese topper) in a bowl. Spray oven-proof casserole dish then add mixed ingredients. Top with cheese then bake for 45 minutes, covered.

The cracker crumbs absorb excess zucchini liquid and add salt so don’t add more than 1 tsp. The mayo adds creaminess; fresh parsley in this amount contributes more color than flavor.

Roger Wolfe gave me this recipe when he worked in Atchison for Kansas Wildlife and Parks. It goes with any meat or fish. Thanks, Roger!


Tomato Bacon Jam (Thank you to Courtney at Neighborfoodblog) At the Market on August 24, 2019

We planned to have a Tomato Festival in August at the Market. Usually by August there are lots of tomatoes ripening and we have had BLTs and Caprese salads and sliced tomatoes. But the “Festival” didn’t happen even as tomatoes continue to ripen.

I decided to try to find an unusual tomato presentation for tasting. Betty Fischer, Longview Farm, sent me a website showcasing tomato recipes. Some are intriguing like Tomato Leek Frittata; some are maybe a bit strange like Green Tomato Cobbler?? But I had to try Tomato Bacon Jam; it “is sweet and savory and absolutely fantastic on sandwiches, biscuits, crackers, and more!” I served it on crackers.


Bacon 1 lb fried til crisp, drain then crumble (I think it is easier to cut it, then fry it and drain). Save 2 Tb grease for onion.

1 yellow onion chopped and sauteed in bacon grease1.5 lb tomatoes chopped (can use a mix of tomatoes like cherry, Roma, etc)

Now add the rest of these ingredients to the onion and bacon bits: 1.5 lb tomatoes, chopped, 2 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/4 C brown sugar, 2 TB sugar, 1 tsp salt, 1 tsp ground mustard, 1 TB cider vinegar. (I did NOT use dash of cayenne called for in recipe).

Bring mixture to gentle boil then reduce to simmer for 45-60 min. Stir occasionally til mixture is thick. It makes about 2 cups and can be stored in the refrigerator for 2-3 weeks.

Find this recipe at Use the search feature at the top to find this page.

Janean Bowen

Market News

Anita Young Wins August Market Bundle!

Anita Young with her Market Bundle

The August drawing for an assortment of baked goods, honey, and fresh produce was held recently and regular Market shopper Anita Young was the winner. We use a random number generator to select the winner each month so each entry is equal. We do ask that if you have won the bundle this season, do not enter again. We want to spread the goodness around as a way of thanking our wonderful customers.

We have seen many new faces at the Market this season and we say, “WELCOME!” Behind our products are real people and families you can talk to and who stand by their offerings. They grow, bake, pick, dry, and present the very best to their customers. It has been wonderful to see families strolling through the stalls. Some folks just sit on the benches and visit. Going the Market is just such a laid-back way to start a weekend. If you haven’t done it, try it; you’ll love it.

Janean Bowen

Market News

Atchison Jazz Express to Play at the Market from 10-11:30, Saturday, August 17th.

The Atchison Jazz Express helped us open the Market for the 2018 season. This Saturday, August 17, 2019, they will again play for us in the central area under the viaduct. Their Big Band sound is a call to toe-tapping and smiles for all listeners. But they have a mission: “To stimulate, promote, and develop the interest in live performing musical arts, particularly jazz/swing music, in the Atchison, KS area.” They accomplish their mission “through hosting free public concerts and funding college scholarships to students who include music in their studies.”

This is where YOU, our Market patrons and visitors, come in. You will be entertained and have an opportunity to contribute to their mission. Neil Wieland will tell you about the thousands of dollars they have raised for scholarships since 2011 when they were founded. The figure is impressive and so is the music! So plan ahead: bring lawn chairs and some dollars to donate to the Atchison Jazz Express.

Oh, and also spend some money at the Market. We are so proud of our local talent in ALL categories!


Thai Peanut Noodle Salad (from America’s Test Kitchen)

Today we had five 11-13 year olds at AFM Kids Cooking School. Our recipe included pasta which is usually a winner with kids; and I thought that peanut butter would also be a winner. But my guess is that none of them (and many of you) have not had peanuts as part of a main dish. In Thailand, where my family and I spent nearly a year), we had many dishes that included peanuts. I also found a number of recipes from Africa using “ground nuts.” They are tasty and have fat and protein. Most recipes can either use crunchy or smooth peanut butter.

Here is the Recipe: ENJOY!

Thai dishes usually have some heat (hot peppers or sauce):  it’s up to you…

Thai dishes are always made with fresh ingredients:  perfect for our Market cooks…

green onions, thinly sliced (optional)


Pasta:  Bring 4 quarts water to boil in large pot. Add pasta and salt to boiling water and cook as package directs. Reserve ¾ cup pasta cooking water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl. Add sesame oil and toss to coat.

Sauce:  Whisk peanut butter, soy sauce, vinegar, ginger, hot sauce, and 6 tablespoons pasta cooking water in medium bowl until smooth.

Finishing touches:  Add dressing, cucumber, bell pepper, and cilantro to pasta and toss to combine, adding reserved pasta water as needed to adjust consistency. Serve.

Prep storage ideas:  Oil-coated pasta, dressing, and vegetables can be refrigerated in separate airtight containers for 2 days. Bring ingredients to room temperature before tossing together. Add warm water to thin if needed.