Market News

Who Am I?

I am a Market Customer and have been since it opened in 1999.  Like you, I enjoy cooking and sometimes gardening.  I will always try something new to eat, whether it is dragon fruit (absolutely gorgeous but ho-hum sweet taste) (image by Helga Kattinger from Pixabay),

dragon fruuit.jpgbatter-fried dandelion flowers and dandelion leave salad, or kangaroo (yes, I tried it and it is like wild duck breast).  I even went to a Bug Fair in California and tried a snack mix with crickets and mealy worms in a brownie.  I can prove it but will not likely repeat it.

For me a trip the Farmers’ Market is an adventure; again I look for items I don’t know:  a cup of hot Italian Lavazza coffee is rich and flavorful at Two Hungry Lads.  I had to try kohlrabi at L&R Farms.  It’s a strange-looking green veggie with 4-5 leave stem sites sticking out of it.  Looks like a space alien.  I peeled it (tough skin!) then chunked it, then roasted it with olive oil and salt and pepper then ate it all!  I also cut it in slices and ate like celery or carrot stick with salt.  Really crunchy when raw, nutty when roasted.  Who knew???  Last year, Interbrook Ridge Farm suggested we eat purslane, a common weed in gardens.  I tried it in a salad; it’s kind of tart so goes well with vinegar or lemon-based dressings but it is not a favorite. Garlic scapes (Longview Farm) look like long leaves but have a garlic taste that makes a great spread for French bread or pasta when olive oil and Parmesan cheese is pureed with it.

Then there is eggplant.  I so want to like eggplant; it is so pretty whether it is long and skinny or round and plump.  I have made Eggplant Parmesan, Roasted Eggplant Salad, Baba Ganouj, Eggplant Fritata, Thai Green Curry, and last year at our Kids’ Cooking School, Eggplant Veggie Burger.

My trip to the Market frequently strikes terror in the hearts of my husband and daughter.  I have made pizza using cauliflower and cheese as the crust.  I have made pumpkin ice cream.  I have made sweet potato pancakes.

What am I telling you?  Go to the Market and try something new.  Our vendors often can tell you how to use one or more of their products and frequently have recipes to give you.  Share your experiences and recipes.

Until next time,  Janean Bowen, Foodie

Market News

Killed Salad

My mother did not become an adventurous cook until her 4 kids  left the nest.  However, she did make wilted lettuce salad in early spring.  We loved it (well, we loved bacon, not so much the lettuce).  Now as an adult, I look forward to the delicate green leaves tossed in hot bacon fat and slightly sweet vinegar dressing with BACON, hard boiled egg, and sweet onion.

Recently, I learned that in Tennessee this salad is called Killed Salad:  same bacon and sweet/sour dressing.  I went to the Internet to confirm this and found a lot of greens have been wilted/killed as salad.

According to the Internet, the recipe is an old Appalachian dish made with whatever greens were available and spring onions.

Whether it is called killed lettuce, kilt lettuce, wilted lettuce, lettuce and onions, lettuce, or killed salad try it soon before the tender greens are gone.

Here is my recipe for 3-4 servings:  do ahead – hard boil 2 eggs and fry crisp 2-4 slices of bacon (I like thick bacon for this; save the fat!!!).

1 bag of greens from AFM vendor (wash and dry it; I use salad spinner)  1 bunch spring onions sliced with green tops (I have used sweet onion)

Heat bacon fat (3-4 Tbsp) in frying pan with slices of onion.  Add 1/2 – 1 tsp sugar, 1/2 -3/4 tsp salt and fresh pepper to frying onions.  Add 4 Tbsp cider vinegar and heat mixture stirring til mixed and quite hot.  Pour dressing over greens in big salad bowl and quick toss to get hot dressing over the greens before it cools.

This can be a meal with thick slices of crusty bread, which you can also get at the Market!  Enjoy!!!


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.