Atchison Farmers' Market, Saturday, June 1

Atchison Farmers’ Market

Market E-Newsletter for Saturday, June 1, 2013

8 a.m. to 12 noon

Wow! What weather we have been having this past week! We will have quite a few vendors at the market this Saturday – a returning vendor, Gilbert Gasper, “The Tortilla Man”, and a new vendor, Sierra Fox, with her “Chic Gypsy Café” beverage cart. In addition to fresh local produce, we will have two community groups at the market. The Juneteenth committee will be at the market again to let everyone know about the celebration and to sell t-shirts as a fundraiser. New to the market will be the Atchison Art Association. Between 8 and 10:30 a.m., they will be selling biscuits and gravy as a fundraiser. But, more fun, they will be doing “bubble art”. Bring your children to participate in this art event. The Atchison Art Association will be coming on the first Saturday of the month all summer! This is also the day for our first Saturday Bundle Give-Away. That will take place around 10 a.m. Don’t forget to register for the July Bundle Give-Away at Lyn Hoffman’s stand. Seasonal reminder: Saturday is our main market day. Vendors who have sufficient produce also come for the Wednesday market day. As the summer progresses, more vendors will be at both market days.

Vendor Produce (Saturday, June 1):

Cedar Lane Farm

(Carrie Kesse and Kirk Russell) Organically grown produce, bedding plants, and free range brown eggs.

Chic Gypsy Café

(Sierra Fox) Hot, iced, and blended espresso coffees, teas, creamy chai, smoothies, and Italian cream sodas

DT Farms

(Dan and Trina Earl) Spinach, lettuce, radishes, onions, eggs, and possibly strawberries.

Elias Honey

(Chuck Elias) He will not be at the market this Saturday as he is going to a honey producers meeting,

but

his honey products will be available from the Long View Farm stand (honey, baby honey bears, and honey straws). He will return next Saturday.

Emilie Koehn – The Pie Lady

She will not be at the market this Saturday, but will be back next week.

Genova Farms

(Debbie and Mark Genova) Green onions, radishes, and spinach.

L&R Farms

(Monie Frakes) Asparagus, green onions, lettuce, radishes, potatoes, leaf lettuce, spinach, kale, kohlrabi, turnips, broccoli and, bedding plants, (tomatoes, peppers, basil, marigolds and petunias)

Long View Farm

(Gunther and Betty Fischer) Arugula, asparagus, bok choi, fresh brown eggs, collard greens, green onions, fresh herbs (a variety), leaf lettuces, kale, radishes, rhubarb, swiss chard, blackberry rhubarb jam, almon biscotti, and fresh flowers.

Lyn Hoffman

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

Providence Farm

(Christy Harris) Artisan breads, fresh brown eggs, goat milk soap and lotion, and snow cones.

The Tortilla Man

(Gilbert Gasper) Fresh homemade tortillas.

2 lbs fresh young spinach 1 clove garlic 1 ½ tsp. Salt ¼ tsp Dijon mustard 2 Tb lemon juice ½ c olive oil Wash, trim and dry spinach, and, if necessary, crisp in the refrigerator. Mash garlic and salt together. Stir in the mustard and lemon juice and gradually beat in the oil. Pour dressing over spinach and toss well. Serves 4. Alternatives: Add ½ lb. washed and dried endive Or For a main course, add 6 slices crumbled cooked bacon, ¼ c. freshly grated Parmesan cheese, and 2 finely chopped hard-boiled eggs.

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