Super Last Market Day for the 2016 Season

Atchison  Farmers’ MarketFresh, Friendly, LocalMarket E-Newsletter, Saturday, October 29, 2016 The last Atchison Farmers' Market day of our 18th season will be this Saturday, October 29th. Come to visit with your favorite vendors and look at all that we have to offer!  There are so many vegetables (some can be stored for several weeks or even months), fruit, honey, jams & jellies, baked goods, coffees, and more. Our vendors would be happy to advise you on how to store some of the produce for later use in the fall. Also, Atchison Farmers' Market $10 gift certificates can be purchased from Lynn Hoffman or Betty Fischer this Saturday. They make great stocking stuffers for relatives, friends, and employee gifts. Don't forget to answer the very short survey that was sent to those of you who get our email. If you didn't receive it you can use this link: https://www.surveymonkey.com  We really value your comments on what more we can grow and how we can improve the market. Remember you can use your credit, debit or SNAP (double-up) cards at the Market. This is the last day for those with Kansas Senior Farmers Market Nutrition Program holders to use the coupons Pumpkins are for so much more than decorations and pumpkin carving.  Check out the recipe for Pumpkin Fries (savory, salty, and sweet) at the end of this newsletter. Visit us on www.atchisonfarmersmarket.wordpress.com and www.facebook.com/AtchisonFarmersMarketVendor Produce (Saturday, October 29):Cedar Lane Farm (Carrie Kesse and Kirk Russell)  Sweet potatoes, leeks, cherry tomatoes, red and heirloom tomatoes, sweet and hot peppers, garlic bulbs and braids, and eggplant all grown chemical free, eggs from organic and grass fed hens, and herb plants Debbie Dooley Eggs and handmade goat milk soap and lotion. Elias Honey (Chuck Elias)  Honey  Sizes in ounces: 2,8,12,16, 24, 32, 80 and a variety of flavored honey straws and honey comb. Genova Farm (Debbie and Mark Genova and girls)  Okra, green beans, carrots, radishes, green onions, sweet onions, cucumbers, squash, baby kale, cabbage, red and white potatoes, pears, squash, lettuce, bell and banana peppers and pumpkins. Ghost Roast Coffee (Rita and J.D. Hartman, Zach and Melissa Wolfe)  Guatemalan, Rwandan, Ethiopian, and Sumatran coffees, whole bean or freshly ground, decaf Sumatran coffee (water processed), fresh cups of hot coffee available. New Vendor J&K Pollock Ranch, L.L.C.  Ground pork in 1 lb tubes on sale. Wide assortment of other meat cuts. L&R Farms (Monie Frakes) Pumpkins, Gourds, Decorative Squash, Indian Corn, Sweet Potatoes, Apples, Acorn Squash, Butternut Squash, Spaghetti Squash, Carnival Squash, Delicata Squash, Tomatoes, Grape Tomatoes, Kale, Brussels Sprouts, Cucumbers, Candy Onions, ew Potatoes, Bell Peppers, Hot & Sweet Banana Peppers, Yummy Snack Peppers, Jalapeño Peppers, Eggplant and Zucchini. Long View Farm (Gunther and Betty Fischer) New crop chestnuts, garlic, broccoli, turnips, sweet potatoes,  cherry tomatoes, sweet peppers, fresh sage, and spaghetti squash, brown eggs (pastured chickens), organic French and whole wheat breads, and jellies and jams and cut fresh flowers. Lynn Hoffman (Market Manager) Pies and baked goods, fruit breads, salsa, relish, and dog biscuits. The Pie Lady (Emilie Koehn)  Pies, bread and cinnamon rolls. The Tortilla Man (Gilbert Gasper) Regular, whole wheat, and spicy flour tortillas.  (He makes balloon animals for children.) Other vendors may be present. Recipe of the WeekPumpkin Fries! You’ve heard of and probably enjoyed sweet potato fries  How about fries from pumpkin?  They will surprise you!  Serves: 6 Ingredients: ‣ 2 small pie pumpkins

• Salty Pumpkin Fries: ‣ 2 teaspoons garlic powder ‣ 1/4 teaspoon cayenne pepper ‣ 1 teaspoon onion powder ‣ 1 tablespoon olive oil ‣ sea salt to taste OR

• Sweet Fries: ‣ 2 teaspoons pumpkin pie spice ‣ 2 tablespoons pure maple syrup

• Spicy Fries: ‣ 1 Tbsp. pure maple syrup ‣ 1 Tbsp. Sriracha (less if you don’t want as much spice)

Directions

: 1. Preheat oven to 400 degrees F. 2. peel & remove seeds then cut into ½ inch fries 3. Coat your pumpkin in desired spices. (salty, spicy, or sweet)

1. Arrange the fries in a single layer on a parchment lined cookie sheet. 5. Roast for approximately 35 minutes, flipping fries halfway through.

• SALTY PUMPKIN FRIES ‣ Place your cut pumpkin and olive oil in a mixing bowl. ‣ Toss by hand until the pumpkin is well coated in all the oil and spices.

• SWEET PUMPKIN FRIES ‣ Place your cut pumpkin into a mixing bowl. ‣ Add maple syrup and toss by hand until your pumpkin is well coated.

• SPICY PUMPKIN FRIES

‣ Toss pumpkin fries, maple syrup and Sriracha in a large bowl. ‣ These are SPICY!!! { Arrange in single layer on baking sheet, roast at 400 f for 35 mninutes, flipping fries halfway through.}