Farmers Community Market at Brookside - Saturdays at 63rd & Wornall

Greetings Market Friends,

I missed last week due to the arrival of my parents. This was their first visit ever to Kansas City, and they loved it! I have heard great things about last week’s market from the vendors though. Thanks for coming out and sharing part of your holiday weekend with the Brookside Market gang. We really appreciate it, and hopefully you found something delicious to serve as part of your holiday feast.

As you will read from our vendors below, we are reaching the end of spring produce season. Make sure you come on by on Saturday to gather up some of the last of spring’s treasures like spinach, lettuce and asparagus (to name a few). Also remember that we want your recipes! Please send in any recipes you love that feature products from our market. Forward them to, and you just might see one of them in the weekly newsletter.

As always we look forward to seeing you every Saturday from April through October from 8:00 a.m. to 1:00 p.m. in the heart of Brookside at the corner of 63rd and Wornall. Also, check us out at

See you Saturday!


Now from our vendors:

From Bear Creek Farms:
Another grey wet week here - mud everywhere and still no way to get into the fields. The frustration levels are a little high - about as high as the weeds that we can't get to. Ah well, it has to change soon. Our younger son Laine arrived home on Tuesday and, for the 9th time in a row, his luggage didn't make it with him. But, hey, he is here, ready to work, and full of great stories and laughs! This week at market we'll have lots of chard, kales, head lettuces, some cauliflower and broccoli, and less than usual asparagus. We'll bring a few plants for those of you that, like me, haven't gotten things all planted yet. And I'm sure that in our wading around we'll find a few other goodies out among the weeds and mud. Hope to see you all on Saturday - looks like it will be Laine and I manning the market. Robbins and JimLaine

From Blue Door Farm:
The time has finally come folks - we are at the end of my head lettuce. I suspect this week will be the last week for it. Similarly, the spring garlic is well on its way to setting garlic scapes, so this week will also be the last week for it.
We're just heading into that weird transition between spring and summer crops. A few crops have leapt up to fill the void though: the fennel is looking great (and I've heard rave reviews of grilled fennel), the kohlrabi is still marvelously... kohlrabesque and a new round of salad mix is looking great. I'll also have some beautiful winterbor kale, mustard greens, radishes, broccoli and turnips.
If I can keep from eating it myself I will also bring the lone ripe tomato from my high tunnel. Not for sale I'm afraid - unless perhaps I auction it off???
And yes, I'll be bringing more coreopsis and other flowers.
See you Saturday,

From the KC Center for Urban Agriculture:
We hope you had a nice Memorial Day weekend. We really enjoyed last week's market. The weather was gorgeous (it promises to be just as nice this week) and so many of you came out--it was wonderful. Since then, it's been a very productive week here at the farm. A lot of planting on Monday, then came the cooler weather and time for some weeding, grass cutting and general maintenance. Although the field overall is still a little behind because of this spring's relatively cool and wet conditions, the last couple of weeks have brought some real signs of growth. Peas are flowering, fava beans are starting to set fruit and the potatoes are blooming as well. We've even seen a couple of cherry tomatoes that have started to turn.
This week we'll be bringing a wonderful mix of beautiful organic spring vegetables. Please enjoy them while they last as summer will inevitably put an end to the delicious cool season crops in season right now. These include more CARROTS, TURNIPS and BEETS. SCALLIONS and GARLIC SCAPES (the tasty flower stalks that some garlic varieties produce before the bulbs mature--we cut them to encourage larger bulbs). Also, we'll have more FENNEL this week and yummy KOLLRABI. A couple of small CABBAGES even? Too early to tell right now. Definitely more CUCUMBERS from our greenhouse / high tunnel production (they're growing wild in the tunnel!). And all the wonderful spring greens for fresh eating and cooking. SPINACH, SPRING MIX, LETTUCE MIX and more of our special MICRO-MIX (a delicious blend of baby greens grown carefully in our greenhouse, setting a standard in flavor, texture and color). We'll also bring more bunched KALE and RAINBOW CHARD as well as FRESH HERBS. And I probably forgot a thing or two...
And more TRANSPLANTS... tomatoes, herbs, peppers, eggplant, kale & chard, and more for your kitchen garden.
C'est tout, see you and Saturday!

From Bread of Life Bakery:
Hello Brookside Market,
We have had a busy few days with our dear friends from Australia. We were introduced to their new little one Gideon. He is a 5 month old bundle of cuteness that we all fought over to hold. Luke and Amanda were his favorite rides around the house plus they are more fun than the rest of us. While we were all playing with the baby Josiah was moving 190 bales of hay onto our place from another farm. I think holding a baby is not high priority for him. The rain this week has made it hard to get out in the garden again but the veggies will hopefully be fine for Friday’s pickings by Josiah and Bethany.
We will have sausage burritos, veggie burritos, quiches, and coffee for your morning walk around the market. Raspberry bars, and oatmeal raisin cookies are also very good for breakfast. Come by and say "Hi" to Luke and Chris.
See you all Saturday,
Luke, Chris and Kathy

From Wells Family Farm:
We are wadding along here on the farm, we just had an additional 3 plus inches of rain. Hopefully the oats that were planted and the soybeans will stay where they were put! Some fields of our neighbors are now lakes, so we’ll see!
We will be at market on Saturday and will have a complete selection of cuts available. We do have Prime rib roast, along with chuck and arm on sale for 15% off. We have lots of steaks to fill your grilling orders and lots of ground too. I also will remember to bring dog and soup bones! We do have liver, tongue and heart to round out the list. Our bug repellant has been going fast, it is nice to offer something that works! We will have all our regular goodies, so come on down and see what all the vendors have to offer!
Kim & Sharon

From Roaring River Bakery:
Greetings! Thanks to all of you that came to market on Memorial Day weekend. It was busy all day. I think lots of people had "staycations" at home and came out to see us!The Roaring River Bread Co. will not be at market this weekend due to overwhelming end of school children obligations. I will see everyone next Saturday!!!

Now for a recipe to inspire your market shopping list:

Creamed Spinach Gratin (from
1 pound frozen spinach
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1/3 cup low-fat milk
1/3 cup reduced-fat mayonnaise
Salt and freshly ground pepper, to taste
1/4 cup seasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 teaspoon extra-virgin olive oil

1. Preheat oven to at 450°F. Coat a gratin dish with nonstick cooking spray.
2. Heat oil in a medium skillet over medium-high heat. Add spinach and garlic and sauté until fragrant. Remove from heat; stir in milk and mayonnaise. Season with salt and pepper.
3. Place the spinach mixture in the prepared baking dish and top with breadcrumbs, Parmesan and oil. Bake for 10 to 15 minutes.
Nutrition Information
Per serving
Calories: 149
Carbohydrates: 14g
Fat: 8g
Saturated Fat: 2g
Monounsaturated Fat: 3g
Protein: 7g
Cholesterol: 3mg
Dietary Fiber: 4g
Potassium: 444mg
Sodium: 429mg
Nutrition Bonus: Vitamin A (267% daily value), Vitamin C (47% dv), Folate (40% dv), Calcium (24% dv), Magnesium (22% dv), Iron (15% dv).

Farmers' Community Market at Brookside
Saturdays, 8am to 1pm
under the white tents at theBorder Star Montessori School
63rd & Wornall, Kansas City, MO 64113 << Map it!

The Farmers' Community Market at Brookside is Dedicated toCreating a Unique Partnership between the Community andFarmers who provide High Quality, Local and Organic Productsin an atmosphere that is mutually beneficial, wholesome and fun.The Market also helps to support the Border Star PTA.

KC Organics and Natural Farmers Market - Saturdays in Minor Park

KC Organics and Natural Farmers Market - Saturdays in Minor Park
Reposted from the KC Food Circle calendar:
...this is a reminder for

Farmers Market - KC Organics (Minor Park - KCMO)

Saturdays 8am – 12:30pm
(Timezone: Central Time)

E 110th St & Red Bridge Road, Kansas City, MO (map)

KC Organics and Natural Farmers Market
“The Farmer’s Market in a Park”
Open Saturdays May 2nd through October 17th
8:00 am to 12:30 pm, in Minor Park
Go 1 mile South of I-435 on Holmes,then east on Red Bridge Road (111th St.)

  • fresh-picked, locally grown organic produce
  • also honey, edible flowers, herbs, mushrooms
  • breads and baked goods, grains, sauces
  • Free-Trade coffee and Eco-products
  • free-range eggs and some meats
  • soaps, body care products
  • natural stoneware jewelry

A Unique Market Experience in all the Best Ways

On the Grass, Under the Trees, in Beautiful Minor Park―with hikeable trails, lots of acreage, and the Little Blue River

In partnership with Kansas City Missouri Parks and Recreation
More event details»

11am TODAY - Sustainable World Radio - Interview w/Robyn Francis

Sustainable World Radio - Interview w/Robyn Francis

Fri May 29 11am – 12pm

Friday, May 29 9-10am (Pacific Standard Time), Sustainable World Radio, Interview with Robyn Francis -Sustainable Aid Permaculture for 2/3 World

Sustainable World Radio, KCSB 91.9 FM
and streaming live on
(9a-10a Pacific / 11a-12p Central)
interviews also posted on

Join Jill Cloutier of Sustainable World Radio for an interview with International Permaculture Teacher/Designer Robyn Francis from Australia as she talks about her 25 years of permaculture work around the world and her promoting and teaching of SUSTAINABLE AID -Facilitating Resilient Community Development in Areas of Need - Permaculture for 2/3rds World, Indigenous and Culturally Diverse Communities.

Effective aid is leaving people empowered with the information and skills to solve their own problems - Bill Mollison
Robyn will be join be Margie Bushman and Wesley Roe of Santa Barbara Permaculture Network who have convened with/at Quail Springs Learning Oasis and Permaculture Farm the Upcoming Courses on Sustainable Aid in the USA in Juy/Aug 2009


Facilitating Resilient Community Development in Areas of Need - Permaculture for 2/3rds World, Indigenous and Culturally Diverse Communities with Robyn Francis
Both Courses USA and Australia 2009

USA: Quails Springs, New Cuyama CA: Part 1: 27-30 July, Part 2: 1-6 Aug, 2009.

Australia: Djanbung Gardens NSW Sep 7-18, 2009.

Synopsis of Sustainable Aid Course

This course specifically for people working in community development programs with culturally diverse communities around the world. Organized in two complementary parts this course develops awareness and skills for working in areas of need. This intensive course is inspiring, challenging and deeply empowering. Participants will gain vital skills and a toolkit of processes to work effectively in both a first-world context and in overseas development work. Graduates from these courses are undertaking significant work in diverse projects all over the world.
This course was originally developed by Robyn Francis in 1991 and undergoes constant revision in keeping with global changes and their impacts on the world's poorest and most vulnerable peoples.

International permaculture designer Robyn Francis has over 25 years experience throughout Australia, New Zealand, USA, India, Indonesia, Germany, Cuba, and Taiwan, and including projects ranging from outback communities to urban development.


Re-posted by way of Kaw Permaculture
To join, visit this group at