The time has drawn near for children to go back to school. It seems like just yesterday that we kicked off summer during Memorial Day picnics. How time flies. Next week, we will host our Children's Festival/Back to School festivities. I will write extensively about that next week. This week, as you will read below, we will have many more tomatoes, corn, eggplant...all the things that remind you of summer. Our corn is great! Steamed or grilled it is a fabulous stand alone, fuss free side dish. I have been known to eat two ears as my whole dinner :) Come and pick some up Saturday. And check out all the other treasures our farmers have harvested.
For your listening pleasure this week, we will have Mary Holzhausen. Mary is a lovely local flutist featuring guest musicians. For more info see-http://maryholzhausen.com/.
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: http://www.FarmersCommunityMarket.com.
See you Saturday!
Now from our Farmers…
From Bread of Life Bakery:
This week has been a week of canning tomato sauce, jam making and canning sauerkraut. We really love having these wonderful veggies in the winter and knowing they are local or homegrown. This weekend we will have organic fair trade coffee from Puddin Head, berry and pecan scones, fruit bars, breakfast burritos, meat with Benedict Builders sausage, vegetable burritos and spinach quiches. We have our usual whole grain breads made with locally grown, freshly ground organic whole grains so you get a good source of fiber and other nutrients such as selenium,potassium and magnesium. The refined flours are low in fiber and are still missing some nutrients and minerals since they only add back a few in the enriched flours. Whole grains are healthier and truly the staff of life.
Have a lovely rest of the week and see you Saturday, Luke, Chris and Kathy
From the KC Center for Urban Agriculture:
This time of year, all farmers want to talk about is TOMATOES. I don’t know how tomatoes got to be one of the main crops that make a farmer’s heart go pitter patter, but they do. Our harvest peaked last week- we harvested probably 1,000 pounds of tomatoes! They’ll begin to slow down now because of the heat and all the classic Midwestern tomato trouble are beginning to show up- early blight, septoria, bacterial speck- plus of course the hordes of grasshoppers and tomato worms that can get to be biblical in proportion, but the lovely flavors will continue! There really is something special about a good tomato.
We’ve spent the week in the field mostly pulling weeds and cleaning up, trying to get out from under the harvesting and be a tad more proactive about things. (What can you do? When there are 1,000 pounds of tomatoes screaming to be harvested and hundreds of pounds of potatoes that have to be dug, you gotta deal. And, frankly, harvesting a 3 pound tomato is a much more fun proposition than wrestling with Johnson grass and foxtail….) With lots of extra help, the farm is starting to look a bit more civilized these days, and next week will be a big week for getting another good round of planting done for our fall crops. And the temperatures hopefully will be a bit more civilized next week too!
So, indulge in tomatoes while you can. Salsas, gazpacho, simple salads, tomatoes with pasta, roasted tomatoes, do it all! And, just for some variation, consider some cooling salads made from shredded zucchinis and summer squashes, cold soups with potatoes and leeks, lightly cooked carrots, pickled beets, salty nutty edamame, it really is a feast at the market waiting to happen!
East Winds Gardens:
The TOMATOES have finally arrived! It's time to get them while the getting is good!--my mother-in-law helps me 'put up' the seconds so I have them in the winter! Nothin/ better than opening a jar of SUMMER for soups or stews or chili in the dead of January! I made what I call Magmoor with our EGGPLANT this past week--so good! Just dice up eggplant(no salting necessary) diced CANDY ONION, TOMATOES, saute in olive oil with about 2 teaspoons of cinnamon and a can of chick peas(strained)--I ate it hot, cause it looked and smelled so good, but I think it's meant to be served cold with pita bread for dipping! We have 4 or five varieties of eggplant and I have found that the white eggplant is a bit creamier/smoother in texture--they're all firm and good for what ever eggplant dish you choose--the best time to eat eggplant is when it is in season!
We'll also have POTATOES, CHERRY TOMATOES, PEPPERS, BLACKBERRIES, SUMMER SQUASH of all shapes and sizes, CUCUMBERS, FENNEL AND HERBS. Also, don't forget to pick up one of our beautiful bouquets for your table!
See you Saturday,
The Gang at East Winds Gardens
New Roots for Refugees Farm:
What a great week! It started out a little hot, and our farm sure felt it. Monday and Tuesday were slow movin' days for New Roots. Wednesday, on the other hand, brought us alive again. Wednesday morning was one of those days that I will remember for a long time. Every grower was out working in brightly colored dresses, children were playing tag in the field (and I was trying to keep them out of the tools!) and I got to taste some delicious multi-colored sweet corn. I've never had anything like it before!
Hopefully, we'll have some of that as well as tomatoes, peppers, eggplant, beans and oh so much more over at the New Roots tent. Stop by and say hello!
Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.
6 tablespoons (3/4 stick) butter, softened
1/4 teaspoon chili powder
1/2 teaspoon grated lime peel
1 teaspoon fresh lime juice
1/2 teaspoon jalapeño, minced (or to taste)
pinch of salt
6 ears corn on the cob in the husks
Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt. Mix well. Shape the butter into any form you like, cover and place in the refrigerator until ready to serve.
Heat grill to medium-high.
Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total. Remove from grill and cool slightly (so you are able to peel the husk). Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
Serve the corn immediately with the chili lime butter.
Cooking options: Place the corn (in the husk) on a plate and microwave for 5 minutes (2 1/2 minutes per side). When ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.
Per serving (125g-wt.): 200 calories (110 from fat), 12g total fat, 7g saturated fat, 4g protein, 25g total carbohydrate (3g dietary fiber, 4g sugar), 30mg cholesterol, 35mg sodium
Pan Seared Summer Squash with Fresh Basil & Lemon Vinaigrette
Thick rounds of summer squash seared in a piping hot pan — cast iron is best — until just blackened, then tossed with a fragrant fresh basil and lemon vinaigrette.
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons fresh basil, chopped
1/4 teaspoon sea salt
2 large green zucchini
Make the vinaigrette: In a small bowl, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt.
Make the zucchini: Slice the zucchini into large rounds. Warm a 10-inch skillet (cast iron is best) until very hot. Place the zucchini in pan and sear over high heat, until blackened, 2–3 minutes. Flip onto other side and sear additional 2–3 minutes, until both sides are blackened.
Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.
Per serving (182g-wt.): 120 calories (100 from fat), 11g total fat, 1.5g saturated fat, 2g protein, 6g total carbohydrate (2g dietary fiber, 3g sugar), 0mg cholesterol, 160mg sodium