An Autumn Day at the Market

Atchison  Farmers’ Market

Atchison  Farmers’ Market

Market E-Newsletter for Saturday, October 5, 2013

8 a.m. to 12 noon

Are you ready for the implosion of the old bridge on Monday?  It should be spectacular.  But while you wait for that event, come to the market for the friendliest vendors and great local produce. The last Market Bundle Giveaway of the season will be given away this Saturday.  And, we will again be entertained by violinists/fiddlers, Jessica Kaczek, and her uncle, Steve Lacey.  Enjoy the music and morning.  (Musicians are still welcome to come and play at the Market.  Just call me 913 709 5050.) The 2013 season will “officially” end on Saturday, October 19.   However, if our vendors still have produce, they will continue to come to the market.  More information will come closer to the 19

th

. In preparation for the upcoming 2014 season, which will be our 16

th

year, we would like you to complete the short survey that follows will be sent to you in a separate e-newsletter.  There will also be copies available at vendor stalls. 

Vendor Produce (Saturday, September 28:

Cedar Lane Farm

(Carrie Kesse and Kirk Russell) Organically grown produce and plants.

DT Farms

(Dan and Trina Earl) Corn, eggs, peppers, and tomatoes.

Elias Honey

(Chuck Elias) New summer honey, honey sticks.

Emilie Koehn – The Pie Lady

Fruit pies, bread, sweet rolls, and cookies.

Genova Farms

(Debbie and Mark Genova) Green beans, new potatoes, sweet onions, okra, tomatoes, squash, kale, pumpkins, turnips, cucumbers, carrots, and pears.

Jirak Farm

(Mark Jirak and Family) Squash (butternut, acorn, and spaghetti), tomatoes,  zucchini, and watermelon.  This is the last day for sweet corn!

L & R Farms

(Monie Frakes) Bell peppers, banana peppers, sweet potatoes, new potatoes, tomatoes, grape tomatoes, apples, zucchini, cucumbers, kohlrabi, cabbage, green beans, candy onions, delicata squash, acorn and carnival squash, butternut and spaghetti squash, jalapenos, yummy snack peppers, ghost peppers, kale, pumpkins, ornamental gourds, Indian corn, specialty pumpkins, carrots, and brussel sprouts.

Long View Farm

(Gunther and Betty Fischer) Brown eggs, chestnuts, jams (apple butter, jalapeno jelly, peach, pear honey, and peach-orange marmalade), leeks, potatoes (Corola, Colorado Rose, and Purple Mountain), tomatoes, French bread, raisin cinnamon bread, and banana muffins.

Lynn Hoffman

(Market Manager) Quick breads, jams and jellies, dog biscuits.

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.

Here is a recipe from

that has been prepared (and edited) by Janean Bowen, the Farmers’ Market Treasurer and gourmet cook.  Our vendors have the kale for you to buy and try this recipe.

Greens with Bacon, Mushrooms, and Blue Cheese

for 8 ( I made half) the salad 4 slices of bacon (1 inch pieces) cook til crisp, drain (I bought jar of already cooked bacon, 3 Oz, in salad dressing aisle, and used a good shake of that) 1 small red onion (I thought red too strong so switched to Vidalia) sliced 1/4 " thick 8 Oz Baby Bella mushrooms, cut into pieces 8 Oz. hearty greens:  mustard greens, spinach, or baby kale the dressing: 1 garlic clove finely pressed or grated 1/4 C red wine vinegar (I  have also use white wine vinegar) 2 tsp sugar 1 tsp Dijon mustard Kosher salt and fresh ground pepper to taste 1/4 C extra virgin olive oil 1/2 C crumbled blue cheese for topping Make dressing (I used a jar to be able to shake it before dressing the salad) I tore ribs off kale, then tore leaves into bite-sized pieces Then add onion, bacon mushrooms and dressing.  Toss to coat well then top with blue cheese. The kale really stands up to the dressing and blue cheese.