Amelia Earhart Weekend at the Atchison Farmers' Market
- christascott097
- Jul 19, 2013
- 2 min read
Atchison Farmers’ Market
Market E-Newsletter for Saturday, July 20, 2013
8 a.m. to 12 noon
Celebration! It’s Amelia Earhart Weekend and the market will be on the southeast corner of 7
and Kansas Avenue (across from the Post Office.) Come by to get all your fresh produce from our local vendors.
Project Concern will be having a fundraiser at the market this weekend. Please stop by to check out their table.
If you have not already done so, fill out a registration for the August 3 Bundle Give Away. They are available from Lyn Hoffman, the market manager.
Cedar Lane Farm
(Carrie Kesse and Kirk Russell)
Organically grown produce and plants.
Chic Gypsy Café
(Sierra Fox)
Espresso drinks (lattes, breves, cappuccinos, . . .etc.) and teas – iced as well, smoothies, , creamy chai teas, Italian cream sodas, freshly brewed drip coffee, cold pressed, and iced coffee.
Cupcake Haven
(Haven Fry)
Oreo Cheesecake, Maple Bacon, Pink Lemonade cupcakes, and Breakfast Quiches.
DT Farms
(Dan and Trina Earl)
A variety of vegetables.
Elias Honey
(Chuck Elias)
Honey and honey sticks.
Emilie Koehn – The Pie Lady
Fruit pies, bread, sweet rolls, and cookies.
Genova Farms
(Debbie and Mark Genova)
Beets, onions, New Zealand spinach, squash.
Jirak Farms
(Mark Jirak and Family)
Fresh sweet corn, summer squash.
L & R Farms
(Monie Frakes)
Cabbage, kohlrabi, broccoli, candy onions, new potatoes, turnips, beets, grape tomatoes, spinach and peaches.
Long View Farm
(Gunther and Betty Fischer)
Beets, fresh brown eggs, cabbage, baby carrots, cucumbers, Japanese eggplant, garlic, onions, Japanese turnips, strawberry-rhubarb jam, blueberry-rhubarb jam, peach jam, a variety of tomatoes, zucchini, and zinnias.
Lyn Hoffman
(Market Manager)
Quick breads, jams and jellies, dog biscuits.
Mallow Farm
(Barbara Bramblett and Jim Mallow)
Fresh produce.
The Tortilla Man
(Gilbert Gasper)
Fresh homemade tortillas.
Providence Farm
(Christy Harris)
Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion, and snow cones.
Willenskraft
(Rick Vanderweide and Cindy Timmons) Garlic scape pesto. Here is a simple salad recipe for summer: Panzanella (Tuscan Bread and Tomato Salad) Recipe courtesy Emeril Lagasse, 2003 4 servings Ingredients 4 large vine ripened tomatoes, cut into large cubes or wedges 1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups) 1 1/4 cups thinly sliced red onions 2 teaspoons minced garlic 1/4 cup red wine vinegar 1/2 cup Italian extra-virgin olive oil 1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces Salt and freshly ground black pepper Directions In a large bowl, combine the tomatoes, bread, and onions. In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.
