Brookside - Farmers' Community Market - Saturdays 8am-1pm

Greetings Market Friends,

I think we all agree that the Tomato Festival last week was a huge success! I hope you all got to stop by and sample some of Jasper's terrific tomato treats. He did a wonderful job! The vendors all had a great selection of tomatoes, as well as other summer garden treasures. This week you can look forward to much the same. As you will read in the farmers' section below, all the crops are in full swing. A new favorite of mine are the blackberries from East Winds Gardens. They are the best I have ever had (seriously). Not too tart, not too sweet. Just right with your cereal, yogurt, ice cream or straight out of the carton. Blue Door Farms also has peaches in season. I promise if you try our fruit, you will swear off the grocery store imports for good.

Speaking of grocery stores, did you know the average grocery store product item travels 1500 miles to make it to your cart? There was an article in the Star this week discussing this very topic. Here is the link: I am not sure how "fresh" food can be if it travels that far by air or land (I know I am not very fresh myself after a flight back east :)) Along these lines, we are also looking for a couple of community volunteers to help us with a little research. We are wondering if a few of you would like to help us compare market prices to grocery store prices based on item by item costs. We already have a hypothesis, but we would like some of our shoppers to join in on our fun. If you are interested, please write back to me at Thank you in advance.

Also, please remember that the market does accept monetary donations. Support from market patrons in the form of a financial contribution helps keep us up and running from year to year. Please stop by the market tent for information about making such a contribution. Non-cash donations in the form of items for our annual raffle drawing (as well as the items for crafts listed below) are accepted as well. And speaking of the raffle, you can also purchase a raffle ticket this season to win one of many fabulous prizes. The grand prize is a dinner for 8 at the winner’s home complete with all organic products from the market. Please contact Eddie Adel for information at 816-965-0934.

As always, we look forward to seeing you at the Border Star School at 63rd and Wornall Road in the heart of Brookside from 8 am to 1 pm every Saturday. Please check out our website with information about our market and our calendar:

See you Saturday!


Now from our Farmers…

From Bread of Life Bakery:

The week has been a busy one with Bryce and Lili keeping us all going at the bakery. Bryce loves the cinnamon rolls and likes to have them around to snack on at all times. I think his Mommy is not totally for that. He will have to switch off with Potato Bread since he likes to have that
shipped out to him in California. We are having our farmer deliver some of our wheat this week. Harvest has been good for him and the variety he grows does well for him in Kansas.

We will have our market burritos, meat (sausage) and non meat, quiches with smoked grueyre cheese and cheddar, coffee (Puddin' Head), rolls, bars and a variety of breads.

Have a good week and see you Saturday,
Kathy, Luke and Chris

From the KC Center for Urban Agriculture:

Today, one of our employees came in and said, "Hey Dan, you'll never guess what I found beneath all that grass you told me to pull!" I shrugged my shoulders, "Beats me."
"HERBS!!", he exclaimed. Yes, one could say the weeds have gotten a little out of control here at the Kansas City Community Farm. Of course, we've taken great care of the best crops, and others have fallen by the wayside. Some of our least popular crops are completely lost in weeds. Our apprentices are more like archeologists. Snakes have become a common find in these weeding expeditions. But we're pushing through (with some extra help) and, we'll be out of the thicket in no time.
This week, we'll still have plenty of TOMATOES at market (even if the rain cracked some). You can eat those tomatoes with some BASIL. We'll also have other summer crops like ZUCCHINI and SUMMER SQUASH, EGGPLANT, PEPPERS (both sweet and hot), and TOMATILLOS. We'll have a few more fabulous MELONS, as well as plenty of roots like BEETS and CARROTS (of many colors). You can load up on CUCUMBERS, and we'll have a pretty good harvest of EDAMAME and OKRA.
Summer brings so many exciting crops. Please don't miss them!
We hope to see you at the market!
Dan, Katherine, Daniel and the Crew.

Blue Door Farm:

Yup, I have more peaches. :) These are from the taller branches, and many are larger than last weeks. They've had a little longer to grow and sweeten up.
My tomatoes have also finally kicked in, so I'll have a mix of field grown Big Beef, Cherokee Purple, Mountain Gold, Jet Star, Brandywine, and more.
Also "on tap":
- Cool, crisp cucumbers - perfect for the upcoming heatwave.
- Eggplant and Summer Squash - great on the grill.
- Garlic and Basil
- Leeks
- Potatoes (Carola, Red Gold and Purple Majesty) Potato salad anyone?
- Carrots
- Beets
For those of you who liked the lambsquarter, I will try to bring a few bunches (the ones that escaped the lawnmower...)
Stay cool,

Wells Family Farms:

Hi Everyone, Hope you week has been filled with accomplishments and joy! If only it wasn't such hard work!!! For this weekend we are limited in cuts, I don't have any KC Strip, Filet or Ribeye. I do have Sirloin, Roast, Round, Ground, Ribs some stew meat. Our next processing will be done by the 12 or 13 of August. Talk to you this Saturday.

Stay healthy, live Green!


The Rustic Owl:

This will be our last week at the market for the season. We have enjoyed getting to know all of you and being part of this great organization. I will be giving out a free tea light with every purchase this week. Thank you for your business, and we will see you next year!


New Roots for Refugees Farm:

The growers at the New Roots for Refugees farm have been hard at work for the past two months growing yummy vegetables just for you! We are an urban, training farm located in Kansas City, Kansas teaching refugee women from Somalia, Burma and Burundi how to grow vegetables here in the United States.
We are so excited to be a part of the Brookside Market. This week we will be offering a variety of produce; SWEET CORN!, lettuce, tomatoes, cabbage, okra, green beans, squash and peppers! All of it has been grown with love and heart and a lot of hard work.
Please be patient with us, as many of us are brand new to the United States and speak very little English. We do want to learn, though! So stop by, introduce yourself and see all of the delicious things we have available.
To see pictures of us and our farm, check out
Looking forward to meeting all of you friendly eaters!
Rachel Bonar
Catholic Charities
New Roots for Refugees Farm

A few recipes to inspire your market shopping list:

Rosemary Roasted Potatoes

Dairy-Free, Gluten-Free, Vegan

Serves 6–8

  • 8 medium sized red potatoes
  • 2 tablespoons canola oil
  • 3 tablespoons fresh rosemary, or 2 teaspoons dried
  • salt and freshly ground pepper to taste

Cooking Method #1
Preheat oven to 375°F. Quarter potatoes and steam for 5–8 minutes, until slightly tender. Put potatoes in a mixing bowl and coat with oil. Sprinkle with rosemary, salt and pepper. Place evenly on baking sheet and bake for 30 minutes, turning occasionally.

Cooking Method #2
Preheat oven to 375°Fs. Quarter potatoes, put in a mixing bowl and coat with oil. Sprinkle with rosemary, salt and pepper. Place evenly on baking sheet and bake for 1 hour, turning occasionally.

Nutrition Info

Per Serving (203g-wt.): 210 calories (40 from fat), 4.5g total fat, 0g saturated fat, 5g protein, 39g total carbohydrate (4g dietary fiber, 3g sugar), 0mg cholesterol, 180mg sodium

Baked Zucchini with Goat Cheese

  • 8 medium-sized zucchini
  • 1 tablespoon olive oil
  • 3–4 ounces goat cheese, sliced thin (a milder cheese will also work)
  • one bunch of fresh mint, chopped
  • black pepper

Preheat oven to 350°F. Cut out 8 squares of foil (big enough to wrap each squash) and lightly brush with oil. Cut a slit along the length of each squash and insert slices of cheese. Add some chopped mint and sprinkle with olive oil. Wrap each zucchini individually and bake for about 25 minutes, or until tender. One variation is to omit the mint and baste the cheese-filled squash with crushed garlic infused olive oil, using a fresh rosemary basting brush. If cooking outdoors, these can also be placed on the grill.

Nutrition Info

Per Serving 80 calories (45 from fat), 5g total fat, 2.5g saturated fat, 2g dietary fiber, 5g protein, 6g carbohydrate, 10mg cholesterol, 60mg sodium

* both recipes from