This is Farmer Brooke and I have a confession to make:
I AM A PERVERT...... and not just any kind of pervert, a VEGGIE PERVERT.
Some dudes drool over half-naked women. Well, this "dudette" drools over totally naked vegetables. It's true......what can I say? Most days, as I go about my field work, I have trouble concentrating because I am so darned distracted by the sensuous ruffles of a ruby red lettuce head, or the heavenly body of a golden turnip. I cannot help myself. I have to stop everything I am doing and kneel down in the dirt to contemplate and worship their beauty. Sometimes the temptation is too much!! Before I know it I am pulling their naked flesh from the glorious earth and stuffing them into my mouth.
So, in celebration of my perversion, I have decided to nominate a "Sexy Veggie of the Week". Each week we will have a grand-prize winner and a first runner up.
This week's first-runner up is none other than: PURPLE BOK CHOY!! Her lavender leaves and distinguished flavor are sure to distract any farmer (not just the perverts like me). Experience her exotic flavor in Badseed's "Asian Invasion" stir-fry mix.
Without further ado, our grand prize winner (drum roll please.....) is EASTER EGG RADISH!! So crisp, so bold, so down-right delectable......in pink, cherry red, magenta, and pure white.
Pictures are attached. Print them out and plaster them all over the men's room......or better yet come see them in the flesh this Friday at the BADSEED Farmers Market from 4-9 PM!!!
"first, i must start with my very fancy, very snooty french tarragon from the same bed that houses more one gallon pots of odiferous california rosemary. today's sun has boinked the swiss chard and kale into growth enough for harvest - two types kale. my arugula decided to bolt, but i'm still going to pick it. (even though it won't be as totally perfect as usual, it will beat what comes off the truck by a long shot.) i know i'll have an adequate amount of tender and lucious all-star mix as well as another custom mix of salad yums. you'll do well to take advantage of the price reductions while the supply is heavy. it's been hard to get succession plantings to come along like they should this spring. i might sneak in a couple bunches of mustard greens as well as chives.............and that's no chive!"
*Only the BEST fair-trade/organic/micro-roasted coffee in town!!
Get yourself some beans or grab yourself a mug. COFFEE BY THE MUG IS ONLY $1.00!!!!
....and thats not all!!! Other "Liquid Elixirs" will include WHEAT GRASS SHOTS & TRAYS from the lovely Angela Hoffman. This is hard red winter wheat and it is oh so sweet and oh so good for you. Take a shot. I know I could use one.....
Only the most sophisticated goat cheese in the midwest. This healthy herd of 50 gorgeous goats in Harrisburg, MO are eating plenty of fresh pasture so that they can bring you delicious Aged & Fresh varieties including Moniteau Blue, Prairie Bloom, Taum Sauk,Osage Orange, Herb Crusted Chevre, Marinated Chevre, and Greek-style Feta
An impressive selection will be available each week including all purpose, whole wheat, whole wheat pastry, golden buffalo, malted (for peak crust coloration), and blue cornmeal!! An artisan bakers dream. Check out the pizza recipe below featuring this excellent product.
and, of course, Kombucha Mushroom Tea (Brooke's home brew)
Sip while you shop!
Don't forget about our up-coming Urban Homesteading Classes for June. Last chance to sign-up for the Canning & Preserving Workshop: Jams and Jellies!! To read course descriptions go to: http://www.badseedfarm.com/farm/?page_id=8
LIVE NUDE VEGETABLES !!
THIS FRIDAY AT BADSEED
(Awesome pizza recipe below)
- perverted farmer and mistress of the BADSEED
An Urban-Organic Farm & Market Celebrating Local Food, Culture, & Community
BADSEED Farmers Market Spring Pizza (RECIPE) (featuring 100% Local Ingredients including Shitake Mushrooms from P&J)
Last night Dan and I made a killer pizza featuring our home-grown goodies and other local ingredients found at the BADSEED market. It was to die for. Paul and Judt's shitake mushrooms were all the rage complimented by the exquisite cheeses of Goatsbeard Farm. This recipe is a local variation on the rustic pizzas I encountered in southern Sicily with a healthful twist featuring a whole wheat crust. Enjoy with a generous glass of good red table wine.
100% Whole Wheat Pizza Crust (makes enough crust for two mid-size pizzas)
INGREDIENTS 1 package (2-1/4 teaspoons) dry active yeast 1/4 cup warm water (100° to 115°) 1 tablespoon local honey 3-3/4 cups whole wheat flour (fromHeartland Mill) 1 cup cool water 1 tablespoon olive oil Pinch salt
Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. Put the flour in a large mixing bowl and make an indentation in the center for the wet ingredients. Add the olive oil and salt to the cool water in the measuring cup and mix. Pour the olive oil mixture, then the yeast mixture into the flour and mix with a wooden spoon until a sticky ball begins to form. Transfer the dough to a lightly floured surface. Knead vigorously for 8 - 10 minutes. Transfer the dough to an oiled bowl. Cover with a moist towel. Place in a relatively warm, draft-free spot and let rise until doubled, about 1 hour. Punch down the dough and knead again on a lightly floured surface for 3 minutes. Divide the dough into 2 equal portions (or desired amounts) and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours at room temperature, or overnight in the refrigerator.
An ideal way to bake a thin crust pizza is on a pizza stone. If you have one, place it in the oven and preheat to 475° F. To form the crusts, roll or stretch each ball of dough into a 12/14 inch circle. Place on a pizza peel (a wooden board with a handle used to slide the pizza onto the hot stone) one at a time. If you do not have a pizza stone, you can get a similar effect by using a baking sheet that is preheated in the same manner.
Toppings and Sauce
This is the fun part. Use whatever you have in the garden, or derive inspiration from the following. I am not including measurements and detailed directions at this point because pizza making should be fun and relaxed and vary with the moment....
*First I created a "sauce" by sauteing P&J's shitake mushrooms in a generous helping of olive oil, fresh herbs, sea-salt, fresh-cracked pepper, and several spoonfuls of my smokey tomato compote (last years heirloom tomatoes cooked down into jellied perfection in brown sugar). Slather this onto your nicely formed crust and top off with crumbled Moniteau Blue Cheese fromGoatsbeard Farmand an additional topping of grated Taum Sauk Cheese (a nutty, aged goat cheese excellent for Italian inspired dishes).
Slide the pizza onto the stone and bake until nicely browned. About 12 minutes. Repeat for the remaining pizza. Don't hesitate to broil the pizza for the last few minutes to get those cheeses browned and bubbling. **Top with BADSEED garlic chives and fresh oregano.
An Urban-Organic Farm & Market Celebrating Local Food, Culture, and Community
There is more growth happening out there, and you have access to it here in the big city...
Wednesday the 12th from 4:30 -7:30,
make your local food selections on
Westport Road and Wyoming Street
in the lot located
three (3) blocks east of State Line
on the north side of the street.
Our new location is hopping, and we will have more vendors this Wednesday.
Greens, Salad Mix, Onions, Radishes, Herbs, Jams, Breads, Grass Fed Beef, Free Range Eggs, Oyster Mushrooms, Handmade Goods, Cut Flowers, Starts and Plants of all kinds. Get your own garden started now so you won't have to buy later!
Be there this Wednesday for good food, great community!