Market News

Atchison Farmer’s Market Opens

Join us this coming Saturday, May 18, 2019 for the grand opening of the new, COVERED, Farmers’ Market Pavillion.

We will have a brief ribbon-cutting ceremony at 7:45 and the Market will open at 8AM.  Then enjoy free coffee cake as you stroll both east and west from the central plaza area to see many of the vendors you love to visit:

Long View Farm (all organically grown) will have bouquets for Memorial Day, asparagus (limited), lettuce, radishes, green onions, rhubarb (limited), eggs, spinach, baby bok choy, arugula, cut garlic chives, French bread, rye bread, and jams.

Interbrook Ridge Farm will have spinach, baked corn chips, traditional flour tortillas, peanut butter, pork lard from pastured pigs.

Mallow Farms will bring bedding plants (herbs,peppers, tomatoes, flowers, and pollinator plants) as well as lettuce and more.

Cedar Lane Farm (organically grown plants and produce) will have greens, herb and vegetable starter plants, eggs, radishes.

Genova Farms (Market Manager) will have radishes, lettuce, spinach, green onions.

L&R Farms will have kale, spinach, green onions, radishes, kohlrabi, broccoli, sweet potatoes, bedding plants (tomatoes, peppers, eggplant, herbs, and flowers), petunia hanging baskets, strawberry hanging baskets.

The Pie Lady will have pies, cinnamon rolls, breads, cookies, and muffins.

Lynn’s Tasty Treats will return with jams, jellies, breads, and more.

Pauli’s Pies (Pauline Schuele) is bringing cookies, cake, pies and rolls.

Crunchy Granola returns with homemade varieties of granola.

Hall ‘N Honey returns with local unpasteurized honey and honey products.

Atchison Bread Company joins the Market with bread and sweet treats.

AND…our Typewriter Poet is also a singer; he will entertain from 9-11.

 

Market News

Featured Specialty Crop – Spinach!

Spinach Facts & Trivia

Spinach, botanically classified as Spinacia oleracea, has three varieties: savoy, semi savoy and flat-leafed. The savoy spinach has crinkled leaves and is the primary commercial type. Semi-savoy has partially crinkled leaves and is most often processed but can also be found in markets, while flat-leafed is mainly processed. Spinach seeds come in two varieties, round and prickly, the variety of seed having no impact on the type of spinach grown from it. Some trace the name Spinach to a Latin in origin, Spinacia, which translates to “spine” referring to the spiny seed coat found on some spinach seeds. Others say it gets its name from the old Persian word aspanakh.

Spinach is a native to Persia, and today it is still found growing wild in modern day Iran. The domestic cultivation of Spinach goes back over two millennia when it was first brought to China in 647 BC. Trade routes are most likely to thank for its European introduction, when the Sicilians imported Spinach sometime during the ninth century. It later spread to Spain and England and was known by a plethora of aliases such as spinech, spinage, spinnedge, or even spynoches. Spinach thrives in cool temperatures and sandy soil with conservative watering.

Why is Spinach So Good For You?

An excellent source of antioxidants, Spinach has four times the beta carotene of broccoli. Its high lutein content helps to lower cholesterol and aid in eye health. Spinach also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. For best nutritional value, eat raw or slightly cooked.

What does it look/taste like?

Spinach is a leafy green producing succulent, dark green, spoon-shaped leaves. It offers a subtle, yet assertive vegetal flavor often with iron or metallic notes. Depending upon variety and maturity, Spinach can be sweet, earthy, nutty and even tangy.

How do you eat them?

  • Spinach can be eaten fresh or cook and stands up well to heat, baking and sauteing.
  • Use as in a salad mix or as a dark, leafy green.
  • It is highly versatile and pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses.
  • Flavor with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles and soy.
  • Spinach will keep, dry and refrigerated, for one to two weeks.

Source: www.specialtyproduce.com

Market News

Featured Specialty Crop – Garlic!

Garlic Facts & Trivia

Garlic, botanically known as Allium Sativum, is the name dedicated to many softneck, artichoke varieties that are commonly found in commercial markets. Softneck varieties are favored as they are easy to grow, less particular about growing conditions, slower to bolt, and produce more cloves per bulb. In general, 98% of Garlic found in the supermarket is one of two types, California Early and California Late. A unique feature of California Early is its ability to be used to make powders, seasonings, and salts.

Garlic has long been used by a variety of cultures such as Greek, Italian, Chinese, Egyptian and European for its culinary, medicinal, and spiritual properties.

Garlic is mainly produced in Gilroy, California, which is known as the commercial garlic capital of the world. Some Garlic may also be imported from China, as China is one of the top producers and exporters of Garlic. The type of Garlic found in supermarkets largely depends on the commercial company and the supplier they choose to purchase the garlic from.

Why is Garlic So Good For You?

Garlic is rich in manganese and vitamin B6, as well as vitamin C and copper, and contains selenium, phosphorus, vitamin B1 and calcium. Garlic contains allicin, a sulfur-containing compound that provides antioxidant and antibacterial properties. Allicin is produced when garlic is crushed and is more potent in raw form.

What does it look/taste like?

Garlic bulbs range from medium to large, averaging anywhere between 5-8 centimeters in diameter, and consist of several cloves arranged in a number of layers depending on the variety. Each clove of Garlic is encased in its individual wrapper, and the bulb itself has layers of thin, flakey wrappers to protect the cloves. Once the cloves are crushed or pressed, enzyme compounds are released, producing a sulfur-based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavor.

How do you eat them?

  • Garlic can be consumed in both raw or cooked applications.
  • Raw garlic tends to have a stronger flavor than cooked; and crushing, chopping, pressing or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole.
  • Garlic can be used in any dish that calls for garlic such as garlic chicken, spaghetti Bolognese, potato soup, to stews, but it also does especially well as the central flavor in marinades, dressings, sauces, and salts.
  • Roasting garlic will enhance its flavor and add a subtle sweetness.
  • Pair Common garlic with acidic fruits and vegetables such as tomatoes, tomatillos, and citrus, meats such as poultry, beef, pork and seafood, herbs like basil, thyme, and oregano, and other vegetables such as artichokes, snap peas, broccoli, asparagus, and Brussel sprouts.
  • Garlic will keep between one to four months, depending on the specific variety, when stored in a cool and dry place.

Source: www.specialtyproduce.com