Oktoberfest at the Market

Atchison Farmers MarketFresh, Friendly, LocalMarket E-Newsletter for Saturday, October 3, 2015, 8a.m. – NoonMarket Continues Wednesdays and Saturdays through October 31st Atchison is celebrating Oktoberfest this weekend and so is the Atchison Farmers’ Market! Come talk to our local vendor/farmers about their autumn harvest and recipes. Take home the wonderful Fall and late summer vegetables, fruit, coffee and baked goods. Today is the last Bundle Give-Away for the 2015 season. Lynn Hoffman, our market manager, will be giving the bundle away at 10 a.m. this Saturday. 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. If you know of any musicians, or groups (i.e. 4-H, Girl Scouts, Boy Scouts, or fundraisers for charity) who might like to come to our market, have them call Betty Fischer at 913 709 5050 (longviewfarm3@gmail.com) . We still have one opening on Saturday, October 31. Visit us on our blog: atchisonfarmersmarket.wordpress.com   And “like” us on Facebook: www.facebook.com/AtchisonFarmersMarket This week’s vendors: Cedar Lane Farm (Carrie Kesse and Kirk Russell) Sweet potatoes, garlic, eggplant, sweet and hot peppers, cherry tomatoes, radishes, arugula, farm fresh eggs from organic and grass fed hens, and potted herb plants – all grown chemical free. 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) Green beans, okra, kale, tomatoes and pears. Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe At the Oktoberfest this weekend. Will return to the market on Wednesday. L & R Farms (Monie Frakes) Apples, Cantaloupe, Tomatoes, Grape Tomatoes, Canning Tomatoes by pre-order, Sweet Potatoes, Cauliflower, Radishes, Beets, Bell Peppers, Banana Peppers, Jalapeno Peppers, Yummy Snack Peppers, Ghost Peppers, Eggplant, Cucumbers (regular, burpless, pickling), Squash (Zucchini, Yellow, Delicata, Acorn, Butternut, Spaghetti), Pumpkins, Gourds, Turnips & Indian Corn. Long View Farm (Gunther and Betty Fischer) Back next Saturday. Lynn Hoffman (Market Manager) Salsas, relishes, jams, jellies, fruit butters, fruit breads and dog biscuits. The Pie Lady – Emily Koehn Pies, breads, and cinnamon rolls Traveling Tigers – Produce from McLenon Produce and baked goods. The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas, and other specialty tortillas. Wide Horizon Farm – Karen Soyland  See you next summer. Other vendors may also be present. Recipe Sweet potatoes! One of the high calorie starch foods (provide 90 calories/100 g vis a vis to 70 calories/100 g in potato). The tuber, however, contains no saturated fats or cholesterol, and is rich source of dietary fiber, anti-oxidants, vitamins, and minerals than potatoes. Here is a “comfort food” recipe for these cool autumn days.

Butter-Pecan Mashed Sweet Potatoes

Butter-Pecan Mashed Sweet Potatoes

Ingredients

Ingredients

4 sweet potatoes (about 2 pounds) 1 1/2 tablespoons butter 2 tablespoons fat-free milk 1/4 teaspoon salt 1/4 cup chopped pecans, toasted  

Preparation

Preparation

1. Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.

2. Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Stir butter, milk, and salt into potato pulp. Top with pecans.