Celebrate the Beginning of School at the Market
- christascott097
- Aug 14, 2015
- 4 min read
Atchison Farmers MarketFresh, Friendly, LocalMarket E-Newsletter for Saturday, August 15, 2015, 8a.m. - Noon
Parents: bring your school age children to the Market this Saturday. Shawn Snoddy, from the Atchison Art Association, will help children decorate their folders/notebooks. It should be fun, creative, and something to show at school!
Mark your calendar for Saturday, August 22! The Atchison Jazz Express will be at the market with wonderful jazz.
Lots of local, freshly harvested mid and late summer vegetables. Canteloupe and all types of squash can be found as well as your favorite baked goods, coffees, and goat milk products.
If you know of any musicians, or groups (i.e. 4-H, Girl Scouts, Boy Scouts, or fundraisers for chairity) who might like to come to our market, have them call Betty Fischer at 913 709 5050 to arrange a date.
Don’t forget to sign up with Lynn Hoffman, our market manager, for the September Bundle Give Away, which will take place on Saturday, September 5.
She can also assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards, Kansas Senior Farmers Market Nutrition Program coupons and coupons from the Atchison Community Health Clinic. And, of course, you may purchase Atchison Farmers’ Market gift certificates to give as gifts to your family and friends.
If you are a Supplemental Nutrition Assistance Program (SNAP/food stamp) recipient, we invite you to double your buying power each market day with “Market Match.” For every $1 (up to $25 per market day) you swipe on your card, you will receive $2 worth of tokens to use at the market. (Example: swipe your card for $10 and get $20 of tokens to spend at the Market.) This is a wonderful way to buy fresh, local produce for your family. We also have many recipe cards available from Savor the Season.
Visit us on our blog: atchisonfarmersmarket.wordpress.com And “like” us on Facebook: www.facebook.com/AtchisonFarmersMarket
This week’s vendors:
Black Betty Org (Tiffany Bouldin) Organic, homemade goods.
Cedar Lane Farm (Carrie Kesse and Kirk Russell) Summer squash, zucchini, cucumbers, cherry tomatoes, fresh garlic, carrots, new potatoes, sweet and hot peppers, flower bouquets, eggs from organic and grass fed hens, assorted herb plants – all grown chemical free.
Earl Farms (Dan and Trina Earl) Potatoes, cucumbers, onions, beets, turnips, green beans, bell peppers, banana peppers., sweet corn, tomatoes and zucchini.
Elias Honey – Chuck Elias 2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws
Genova Farms Produce (Debbie and Mark Genova and children) Sweet corn, green beans, sweet onions, kale, new potatoes, yellow and zucchini squash, cucumbers, and green onions.
Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Decaf coffee. Coffee beans and ground coffee. Sumatran coffee from Indonesia. Light roast Guatemalan, Medium roast Ethiopian, and Dark roast Rwandan. Iced coffee will be available as well as samples of some coffee. We can grind beans for you at the market so your coffee will be fresh.
L & R Farms (Monie Frakes) Sweet corn, peaches, Tomatoes, Grape Tomatoes, Green Beans, New Potatoes, Candy Onions, Eggplant, Beets, Kale, Cabbage, Broccoli, Kohlrabi, Brussels Sprouts, Zucchini, Yellow Squash, Bell Peppers, Sweet and Hot Banana Peppers, Jalapenos, Cucumbers, Sweet Potatoes.
Long View Farm (Gunther and Betty Fischer) Zucchini, yellow squash, cucumbers, Yukon Gold, Mountain Rose, Corola, and All Blue new potatoes, cherry tomatoes, onions, elephant garlic, bulb fennel, mixed kale, pasture raised brown eggs, French and Whole Wheat bread made with organic flour, pure organic fruit jam, and cut flowers – all grown chemical free.
Lynn Hoffman (Market Manager) Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits.
Mallow Farm – Barbara Bramblett & Jim Mallow Sweet and hot peppers, garlic, herbs, lavender, and cut flowers.
McLenon Produce – Rob and Pat McLenon Tomatoes, cantaloupe, and peppers.
The Pie Lady – Emily Koehn Pies, breads, and cinnamon rolls
Providence Hill Farm (Christy Harris) Artisan bread, goat milk soap, lotion and other handcrafted bath and body products.
The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas.
Wide Horizon Farm – Karen Soyland Blueberry coffeecake, white rolls, cookies, carrots, peppers, and tomatoes.
Other vendors may also be present.
Recipe
So many vegetables! And so many ways to prepare them: cooked, steamed, baked, grilled, and raw with dipping sauce.
Here are two cool (really) and easy dipping sauces to make.
Tzatziki Sauce (Greek)
Ingredients for 8 servings, Prep time: 20 min.
2 8 oz containers plain yogurt
2 cucumbers, peeled, seeded and diced
2 Tb. olive oil
½ lemon, juiced
Salt and pepper, to taste
1 Tb. chopped, fresh dill
3 cloves garlic peeled
Directions
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
½ c plain yogurt
½ c. chopped, seeded, English cucumbers
2 Tb chopped fresh cilantro
2 teasp. chopped green onions
¼ teasp. ground coriander
¼ teasp. ground cumin
Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.