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June 4, 2005 Edition
Old Town Farmers’ Market
WELCOMES N u t r i t i o n P r o g r a m
Local farmers and our community’s senior citizens will once again reap the
benefits of a U.S. Department of Agriculture grant which distributes nearly
$200,000 throughout the state to producers of fresh fruit and vegetables.
Low income senior citizens receive $30 worth of “checks” which can be
redeemed at approved markets. Growers who produce within the state and those out of state counties which border Kansas are eligible to participate in the
program.
As an approved market for the program, the Old Town Farmers’ Market, the Kansas Department of Aging, and the U.S. Department of Agriculture join together to successfully attain a goal of Visioneering Wichita – “…to provide ways to get our mature adults more involved in the community.” Since the inception of this nutrition program, many senior citizens have found their way to the Old Town area on Saturday mornings to discover great food,
great farmers, new friends, and we hope, a sense of belonging.
Any questions you may have about eligibility for the Senior Farmers’ Market Nutrition Program can be answered by our local Agency on Aging at 660-5120.
Listen for the latest market news on the Guy Bower radio show;
The Good Life - Saturday mornings at 9:00 a.m.
KNSS Newsradio 1330
Food, Wine & Fun...for your ears!
Chefs Table at Center Court 8:30
Chef: Scott Blanchard,
Executive Chef at Yia Yia’s, is one of the market’s best
cheerleaders. He is always on top of his game when at
the Chef’s table – either as the guest chef, a contender
in the Iron Chef Competition or to lend a hand to his
sous chefs as they demonstrate their skills at the Chef’s
Table. What does he love about the market? “I love to
bring my kids to share the market with them”.
Kid’s Corner at Center Court 9:30 - 11:30
Musical Performance 10 - Noon on the Porch!
Musical Guest: Lalanea and Mood Indigo
Lalanea Walsh combines her delightful vocal talent with
fellow Wichita artists Jim Keefer on bass, Rick Dodd on
piano/keyboard, Mike Roesch on guitar and Dave Casmaer
on drums. Lalanea describes their style as mostly jazz; from
the old-school big band stuff to current soulful jazz. They
throw in a little 60’s soul/rhythm and blues, a little bit of blues
and some originals. If you want to hear more, Lalanea and
Mood Indigo can be heard in many of Wichita’s music venues.
Chard Manicotti
12 Cups roughly chopped chard
12 -16 manicotti shells
2T. Olive oil
3/4 Cup diced onion
2 Garlic cloves, minced
2 Cups sliced mushrooms
1/4 Cup minced fresh parsley
1 1/2 Cup ricotta cheese
1 1/2 Cup grated parmesan cheese
1 T. Lemon juice
salt and pepper
3-4 Cups tomato or spaghetti sauce
Preheat the oven to 350 degrees. Steam the chard until limp, 3-5 minutes. Drain well. When the chard is cool enough to handle wring out the excess moisture with your hands. Cook the manicotti shells in 4-5 quarts of boiling salted water until barely tender, drain and set aside. Heat the oil in a saute pan and saute the onion and garlic for two minutes. Add the mushrooms and parsley and saute until limp. In a large bowl combine the chard, onion and mushrooms, ricotta, 1 cup of the parmesan cheese and the lemon juice. Season to taste with the salt and pepper. Fill the manicotti shells with the chard mixture. Spoon a small amount of sauce in the bottom of a 9" x 13" baking dish. Lay the stuffed shells on top and spoon on the remaining sauce. Sprinkle with the remaining 1/2 cup of parmesan cheese. Bake for 30-40 minutes, or until heated through.
Sparks Family Farm
The Sparks Family Farm was established in
1986 when Dave Sparks moved his family back
to his former home in Cedar Vale, Kansas, after
pursuing a career in veterinary medicine and as
the Director of the Department of Agriculture for
the Navajo Indian Tribe. The farm uses over
3,000 acres to produce cattle, hay, poultry, eggs,
vegetables and bedding plants.
The Sparks family, kids in tow, made their first
trip to the Old Town Farmers’Market in 1992.
Over the years, things have changed some. Son, Matt, after returning from the army now plays a major role in the cattle and hay production on the farm. Daughter, Jane, earned her horticultural degree and grows vegetables and berries in Riley County with her husband. She now comes to the Old Town Market during her blackberry season. Matt’s wife, Wendi, handles the vegetable and greenhouse production and works in the market booth each Saturday. Linda Sparks, the family’s matriarch, oversees the family’s newest addition – poultry production. When times get busy – everyone helps everyone else – including twelve grandkids whose help varies according to age!!
The Sparks Family Farms will be offering all natural “free range” broilers and all natural beef to our market customers this year. The beef is a natural addition to their products as they typically send several hundred yearlings to commercial feedlots each year. They simply hold back a few of the best, fatten them on grass, corn and alfalfa without hormones, antibiotics or other food additives and to our market they come!!
You will find the Sparks family in the center on the west side of the market plaza under the big green umbrellas. Stop by and let them tell you about their farm and production methods.
Contamination of air and water is greatly reduced when food is sold locally and grown ecologically. When you choose to buy produce from the Old Town Farmers Market, you reduce the amount of toxins that we breathe and drink.
