Greetings Market Friends!
From our vendors:
Blue Door Farm
Hey everybody! I'll be back this Saturday with a selection of crops that I find delicious, but the deer apparently don't care for! Woohoo!
Headlining the table will be broccoli raab, which I hope you'll find as addictive as I do. I sauteed some up, tossed it with lemon, olive oil, parmesan and pasta and proceeded to eat two plates full.
I'll bring more of the sweet italian peppers and some great snacking sweet peppers - minature orange guys that are virtually seedless and called, appropriately enough, "Yummy". Try them stuffed with the fresh cheese from Green Dirt!
Also on tap: radishes, tasty turnips and the ever dependable kale.
I'm looking forward to seeing everyone!
KC Center for Urban Agriculture
Funny, the temps in the 80s feel warm to us this week! There have been those truly difficult years when the September temperatures were in the upper 90s, after weeks and weeks of no rain, so it is a pretty special thing for the 80s to feel comfortably warm.
The veggies are looking as beautiful as ever. Our SUMMER SQUASH- zucchini, patty pans, cousa type- are abundant and tasty. They are great grilled, try slicing them (skin on), marinating them in a balsamic-oil-herbs dressing for a few hours, then grilling them until just barely tender. We’ve also had several samples given to us of chocolate zucchini cake, the zucchini adds moisture and denseness, and the combination is just amazing. Or, for simplicities’ sake, peel the zucchini with a potato peeler, stopping at the seed cavity, making long, wide ribbons of squash. Salt lightly, toss, and let sit, then eat them as a refreshing side dish or pile them on top of warm, oiled pasta with some grated cheese and some fresh herbs. Try browning them in butter with some of the SHIITAKE MUSHROOMS we’ll be bringing from Oak Ridge Farm.
Our fall tomatoes- planted in June- are still coming along. We’ve got some real gorgeous ones, along with the nice “saladette” size that cut up nicely for salads or pasta, plus the romas keep producing and producing! Try making a roasted tomato salsa, just cut and toss with oil all the normal salsa ingredients- tomatoes, peppers, hot pepper, onion, garlic, parsley or cilantro- then roast in a 350 degree oven until they start to caramelize. Scrape together, stir with a spoon, and you’ve got an amazing easy salsa.
It is a good time to roast peppers- both green and ripened- for freezing for winter. And the same approach works for eggplant. You’ll be grateful you did, the winter nights you come home tired and hungry, and all you have to do is boil some pasta, pull some eggplant and peppers out of the freezer, and warm it all up.
Along with these summer crops, we have our amazing MICRO MIX back, and PEA SHOOTS and some really sweet and fine SWEET POTATOES.
There’ll be a lot more there- all the lovely veggies- and there are only six more markets to go! So Cook! Eat!
See you at the market!
Bread of Life
Hello market friends,
The week has been beautiful and the cool air is a welcome in the bakery. We have some more jams this week since Amanda and Bethany are learning to make jam this month. We made Blueberry, Blue Goose, Gooseberry, Raspberry and Blackberry. Josiah enjoyed a 1/2 a jar of Blackberry Jam on Multi Grain Toast. He has no problem eating 4 to 6 slices of toast in the evening. Good thing I have a bakery to feed that young man.
We will have our burritos,quiches, cinnamon rolls, cookies, and breads. Our rosemary twist bread was very good warmed and dipped in some herbed olive oil.Yummy
We will see you Saturday,
Luke,Chris and Kathy
- Green Dirt Farm http://www.greendirtfarm.com/
- Bread of Life Organic Bakeryhttp://www.BreadOfLifeBakery.net
- Wells Family Farms http://wellsfamilyfarms.com/
- Kansas City Community Farm/KCCUAhttp://www.KCCUA.org/
- Blue Door Farmhttp://www.localharvest.org/farms/M30772
- Bear Creek http://www.localharvest.org/csa/M239