The Market is Officially Open!

ATCHISON FARMERS' MARKETFresh, Friendly, LocalMarket E-Newsletter for Opening Day, Saturday, May 17, 20148 a.m. to 12 noon It’s a little cool, but winter isfinally over! And the Atchison Farmers’ Market is ready to open! We have “old” vendors and some new vendors joining us for this our 16th season providing you, our Atchison neighbors and customers, with fresh, local produce. We will have vendors on both sides of the 5th Street viaduct this summer as the season progresses. Stephanie Glenn, local guitarist and vocalist, will entertain us on opening day. The winner of the Open Air Art Fair produce registration will be presented with a bundle of produce. We want to thank the Atchison Public Works Department for preparing the Market location for us and putting our banners up on the viaduct. Be sure to register with Lyn Hoffman, the market manager, for the June 7th give-away. We will be accepting Chamber of Commerce gift certificates, as well as our Farmers’ Market gift certificates. See Lyn to purchase AFM gift cards. The Walk Kansas program is giving out coupons for those who completed the program, which can be used at the Market. Certified vendors will also take Senior Nutrition Program coupons when they have been received.   We have applied for a card scanner to process SNAP, credit, and debit cards, but do not have this equipment yet. We will make an announcement when we have received it. Welcome to summer at your Market! Vendor Produce (Saturday, May 17):Cedar Lane Farm(Carrie Kesse and Kirk Russell) Organically grown produce and bedding plants. Chic Gypsy Café (Sierra Fox) Espresso drinks, creamy chai, teas, smoothies (made with fresh fruit), Italian Cream sodas, french pastries, tarts, and chocolate croissants. New vendor Country Girl Veggies ( Courtney and Debbie Blohm) Lettuce and spinach.  Elias Honey (Chuck Elias) Honey, baby honey bears (portable for your tea), and honey straws. Emilie Koehn – The Pie Lady Breads, rolls, and pies. Genova Farms (Debbie and Mark Genova) Green onions, lettuce, radishes, and spinach. Gilbert Gasper – The Tortilla Man A variety of fresh tortillas. New vendor Ghost Roast (Brad Pietzyk) Freshly roasted Guatemalan and Sumatran coffee beans.  L&R Farms (Monie Frakes) Asparagus, kale, green onions, radishes, spinach, sweet potatoes, wide variety of bedding plants and herbs, strawberry hanging baskets & urns, petunias, marigolds, begonias, and doggy treats. Long View Farm (Gunther and Betty Fischer) Asparagus, kale, Swiss chard, green onions, radishes, rhubarb, fresh cut chives and sage, strawberry rhubarb jam and peach orange marmalade, and French bread baked with organic unbleached flour. Lyn Hoffman (Market Manager) Quick breads, jams and jellies, dog biscuits. Mallow Farm (Barbara Bramblett and Jim Mallow) Several varieties of tomato plants, several varieties of pepper plants, perennial flowers in pots and potted herbs – basil, parsley, chives, oregano, greek oregano, thyme, and cilantro. McLenon Farm (Rob and Pat McLenon) Asparagus, lettuce. Providence Hill Farm (Christy Harris) Fresh bread baked with locally grown organic wheat and goat milk soap and lotion Other vendors may be present also. Recipe of the Week Springtime means delicious, freshly picked asparagus is available at the market. Here is a very simple way to prepare it:

Marinated Asparagus-and-Carrot Salad

Marinated Asparagus-and-Carrot Salad

Hands On:

21 Minutes

Total:

4 Hours, 21 Minutes

Ingredients

Ingredients

• 1 pound asparagus $

• 1/2 cup balsamic vinegar

• 1/4 cup olive oil

• 1 tablespoon chopped fresh parsley

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 garlic clove, minced

• 4 cups julienne-cut carrot $

Preparation

Preparation

1. Snap off tough ends of asparagus. Cut into 2-inch pieces. Cook asparagus in boiling water to cover 3 minutes. Drain, and plunge asparagus into ice water; drain. Place vinegar and next 5 ingredients (through garlic) in a large heavy-duty zip-top plastic bag. Seal bag and shake to blend. Add asparagus to bag; seal bag and shake to coat. Chill 3 hours.

2. Add carrot to bag; seal bag and shake to coat. Chill 1 hour.

Cooking Light Crave!, Oxmoor House 2013   See you Saturday morning. Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket