First Saturday Market in June

More fresh strawberries and even more vegetables Atchison  Farmers’ Market Fresh, Friendly, LocalMarket E-Newsletter, Saturday, June 3, 20178 a.m. - noon Several vendors will have strawberries this weekend and there will be an even wider selection of fresh produce. So much is going on at the Market this Saturday.  The Juneteenth folks will be there to talk about the celebration that will take place June 10 and June 11, in commemoration of the ending of slavery in the United States.  The “Versatilities” jazz band will be at the Market with cool jazz.  And between 11 a.m. and 1 p.m. the BMW Motorcycle show will be in the parking lot to the East. Debbie Genova, the market manager, can swipe your credit, debit and SNAP (Double Up Food Bucks).   Buy Atchison Farmers’ Market gift cards.  Winner of the June Bundle Give Away, at 10 a.m., is Anna Kelley! Visit us on www.atchisonfarmers.market. and www.facebook.com/AtchisonFarmersMarketVendor Produce (Saturday, June 3):Cedar Lane Farm  (Carrie Kesse and Kirk Russell and Gus)  Salad mix, cucumbers, snap peas, strawberries, eggs, bedding plants (tomato, pepper and herbs) DT Farms (Dan and Trina Earl)  Broccoli, lettuce, onions, radishes, spinach Elias Honey (Chuck Elias)  Local honey and honey sticks Debbie Dooley  Goat milk soap and lotion, angel food cakes, lemon pound cakes, cinnamon rolls, homemade noodles and eggs Genova Farm (Debbie and Mark Genova and girls) Green onions, radishes, lettuce, salad mix, baby kale, and marigold plants Ghost Roast (Rita and J.D. Hartman, Zach and Melissa Wolfe) Fresh roasted coffee, coffee beans (can be ground at the market), Guatemalan, Rwandan, Ethiopian, Sumatran, and decaf.  Samples and a fresh cup. Glacier Rock Produce (Lynn Dee Galey)  Strawberries, green onions, buttercrunch lettuce, tri-color new potatoes, strawberry preserves and strawberry sauce. Interbrook Ridge Farm (Juan Jorge) Spinach, onions, beets, dill, baked corn chips, traditional flour tortillas, gourmet fudge J&K Pollock Ranch (Jonathan Pollock)  Beef, pork, rye flour, whole wheat flour, corn meal, and free range eggs L&R Farms (Monie Frakes) Tomatoes, grape tomatoes, English cucumbers, shelling peas, snow peas, beets, turnips, collards, Spring blend lettuce, kale, spinach, radishes, green onions, cauliflower, broccoli, kohlrabi, sweet potatoes, and daikon radishes Long View Farm (Gunther and Betty Fischer) Baby bok choy, shelling peas, radishes, mustard greens,  arugula, endive, scallions, rhubarb, asparagus, spinach, kale, kohlrabi, brown eggs, French bread, Honey Whole Wheat bread, jams and jellies, variety of fresh cut herbs, and fresh cut flowers Lynn Hoffman Salsa, jams, fruit breads and dog biscuits.  Pies, rolls, and other baked goods. Mallow Farm, LLC (Jim Mallow and Barbara Bramblett)  Herb plants: basil, parsley, catnip, mint, rosemary, sage, thyme, and chives.  Hot and sweet pepper varieties.  Tomato plants.  Flower plants: hyacinth bean, Shasta daisies, stocks, dianthus, Mexican sunflower, lavender, lanceleaf coreopsis, and more.  For butterflies:  butterfly bush perennial shrub, tropical and perennial milkweed. The Tortilla Man (Gilbert Gasper)  Regular, whole wheat, jalapeno and cayenne tortillas.  (He makes balloon animals for children.) Other vendors may be present. Recipe with ingredients from our Market Super easy condiment recipe to liven up everything – tacos, burgers, salads, toast, sandwiches and more.

Spicy Quick Pickled Radishes (from Cookie and Kate)

Spicy Quick Pickled Radishes (from Cookie and Kate)

• Prep Time:10 mins, Cook Time: 2 mins, Total Time: 12 minutes, Yield: about 1 ¼ cups

INGREDIENTS

INGREDIENTS

• 1 bunch radishes

• ¾ cup white wine vinegar or apple cider vinegar

• ¾ cup water

• 3 tablespoons honey or maple syrup

• 2 teaspoons salt

• 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)

• ½ teaspoon whole mustard seeds (optional)

• Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

INSTRUCTIONS

INSTRUCTIONS

1. To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.

2. To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their freshest and crisp state for about 5 days after pickling.