Market News

ANNA KELLEY Wins July Bundle at Market

Atchison Farmers’ Market has been giving away products monthly for several years. The sign-up sheets are found at the Market Manager’s stall (Debbie Genova). We use a random number generator to select each month’s winner and the only restriction is that we want a new winner (as opposed to a repeat winner) each month.

When you sign up for the bundle, you provide us with your email and phone number so we can contact you if you are the winner. Additionally, we want to get your photo (See Anna Kelley here) to publish in our blog to show others they, too, might win. We add your name and email to our email list so you can see what our vendors will have on Wednesdays and Saturdays.

Our vendors select an item for your winning bundle; the produce and baked items can be different each month depending on availability. See below for Anna’s bundle contents. Be sure to sign up next time you come to the Market. We appreciate your business!


Mexican Street Corn (AKA Elotes)

Today, at the Market, I demonstrated and served samples of Mexican Street Corn, about 11 ears with this recipe. I tried a “deconstructed” version of Street Corn last season but today’s version seemed to be much more popular. And it is another way to serve corn when it is so fresh and sweet. Our Market vendors who grow corn brought their first “harvest” to the Market on Wednesday and they both sold out today. Corn season is on!

My husband, Dan, was the griller because I deliberately do not learn how to do it. He agreed to help but he also reminded me of all the things he wasn’t going to get to do because he was grilling for me. He brought his oldest, most banged up Weber to the Market for the corn grilling process. He sprayed the grill with canola cooking spray, got the charcoal briquets white hot, then put the shucked corn on the hot grill. He covered the grill with the lid and roasted the ears for a total of about 10 minutes. HOWEVER, he lifted the lid often to check for browning and to turn the ears for equal cooking. This process causes the sugars in the corn to caramelize to their most deliciousness. The kernels darken in color and start to look shiny and clearer when they are done.

The Recipe once the corn is grilled:

3 Tb Mayonnaise AND 3 Tb sour cream AND 1 Tb lime juice: mix well and brush each ear with this mixture using a pastry brush. Not too thick but enough to cause dry ingredients to stick to the corn. I used Hellman’s LIght Mayo and full fat sour cream.

Roll corn in mixture of :

1/2 cup Parmesan cheese in the green can (or Mexican Cotija cheese if you can find it) AND 1 tsp chili powder (more or less to suit your taste) AND dash of salt and pepper and a hand full of chopped fresh cilantro. Bump it up a bit with dash of cayenne pepper and a shake of cumin. I love cumin but didn’t use it today. ENJOY!

I started with the recipe I found at Thank you Danelle

Market News

Greenhouse Made of Recycled 2 Liter Bottles

Last week in our AFM email, was a picture of a plastic bottle green house. I will include this photo again later in this blog. As customers of the Farmers’ market, we assume that you want the best produce. Our vendors want to give you the best also. But the environment belongs to all of us on earth. Chuck Elias and his merry group of Shared Gardners would like to make use of the plastic bottles in Atchison to make one of these greenhouses at the Shared Garden at Chuck Elias’s house.

Bring your 2 liter bottles to the Market for this interesting project. Bring them to the last EAST stall under the cover of the Farmers’ Market. Chuck and his group are very committed to learning ways to help our environment and they are happy to share what they have learned. Spend a few minutes with him; he will show you what can happen with discarded plastics to both sea and land animals. Plastics are NOT biodegradable!! But they can be recycled. Atchison does have a recycle program for plastics; 2 bins are located on west Highway 73 at the north turn-off to Express Lube. Bring your empties to Chuck and help our environment.

The photo shows the entrance to a recycled bottle greenhouse. Each plastic 2 liter bottle is drilled to be threaded onto a 6 foot garden stake. These stakes (with bottles) are lined up to form walls. A wooden door, screens, and corners are attached along with a simple roof.

Market News

Home-made? Really?

In a recent ad on TV, a food company described heating a can of soup as making a “home-made” meal for your family.  A can of soup and a sandwich is not much of a meal (OK maybe a lunch).   And implying that taking an item (already assembled) home to bake it or heat it does not make it “home-made.”  But arguably it may be a strong selling point for a busy Mom or Dad, a guilt reducer.

To me, “home-made” means made from scratch; made by me as I place each ingredient into a pan, bowl or skillet.  Home-made means that I actually know what is going into my dish; I am not a chemist and have no desire to add lactic acid or caramel color.

There are several concerns I have about prepared products (Yes, I do use them at times).  Many prepared products contain too much salt (sodium chloride) and/or sugar (high fructose corn syrup).  I read labels to find ketchup that doesn’t have it, tomato sauce that doesn’t have it, and barbecue sauce without it (my preference is more tang and less sugar).  A friend once told me that shopping for products without high fructose corn syrup (her husband was diabetic) took much longer than it used to before she found out about how many products it is found in.  What is troubling about this is that gradually Americans are getting used to sweet spaghetti sauce, sweet ketchup, etc which suits the corn folks just fine.  If I need corn syrup for a candy or frosting, I can buy it and use it.  In can goods, there is no choice.

As I watch cooking shows, I notice that they season and taste as they cook.  So when I cook I add a bit of salt as I go along but final adjustments can be made by those eating my dish.  Diets of reduced sodium are still prescribed for health reasons and finding canned goods labeled “reduced sodium” are easier to find.  But in general, these products cost more.  Foods high in salt are lunch meats, bacon, sausage, dill pickles, salad dressings, soy sauce, canned soups, cheese, and many more.

My solution is to cook my own meals from scratch.  Start this process 1-2 days a week and plan ahead.  Fresh vegetables just taste best so take advantage of summer produce at the Market.  Use prepared meats sparingly; buy foods without high-fructose corn syrup so the real taste shines through.  Use fresh fruits for the sweet finish to a meal.

Home-made, really!!! Janean Bowen