Troostwood Youth Garden & Market ~ Fridays & Saturdays - 52nd & Paseo

Friday Market

Saturday Market
8am - 2pm

Troostwood Youth Garden
5142 Paseo
Kansas City, Missouri 64110
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Managers (@)
Neighborhood youth are providing fresh and healthy vegetables from A to Z. All foods grown on-site using organic methods. We are members of JJ FArms. Please call if you have questions.

Funky First Friday Farmers Market at BADSEED - A MUST ON FRIDAYS IN THE CROSSROADS

An Urban-Organic Farm & Market
Celebrating Local Food,
Culture, & Community

Dearest Local Eaters and Fellow Food Revolutionists:

This is your wild woman Farmer, Brooke, and man ooooh man am I lovin' this July HEAT WAVE!!! Summer is here!!....and what better way to celebrate the super sultry & sexy Summer Harvest than to have a Festive Local Feast this 4th of July Weekend. There is no better time to embrace the locally-grown bounty than now. Let us, dirty-finger nailed Farmers, grow your menu this Friday at the BADSEED Farmers Market from 4-9 PM.

"Sexy Veggie of the Week" will take a brief hiatus so that we can focus on yummy summer recipes for this weekend's culinary extravaganza! However, the food & sex will be back in full swing next week. You can count on it!

Allright, grumbling bellies.....Listen Up! The following is a list of 100% Local Festive Feast IDEAS. Some recipes are included at the end of this e-mail, but most of this stuff requires no detailed instruction.......just a groovy apron, an ice-cold Boulevard Beer, and a sexy chef's hat. Here we go:

Your 4th of July Feast brought to you by the BADSEED Farmers Market:

**Whole Roasted (fresh-dug) Garlic swimming in a pool of Olive Oil and Aromatic Summer Herbs

**Free-Range Egg Salad with Fresh Italian Flat-Leafed Parsley and Crisp & Cool Chives

**Honey-Glazed Free-Range Chicken with an Herb Crust, stuffed with Spring Onions, New Potatoes, and Garlic

**Thickly Sliced & Marinated Summer Squash grilled to perfection and topped with Grated Taum Sauk Goat Cheese

**Spicy Arugula & Beet Salad topped with Fresh Chevre and Toasted Pecans

**Braised Kale and Shiitake Mushroom Bruschetta with Aged Goat Cheese on Bread of Life's (totally nuts) walnut Bread made from 100% local/organic wheat

Halved Beets, Turnips, and Red Bull Onions marinated, wrapped in foil, and thrown on the grill until smoky, crispy, and delicious!!

Lemon Basil Pesto with Aged Goat Cheese and Fresh Garlic!!

An all local cheese plate featuring Artisan Goat Cheese from Goatsbeard Farm including Prairie Bloom, Osage Orange, and Greek-style Feta

Parker Farms (all natural, 100% Pastured) Brats, Pork Chops, and Ground Beef tossed on the grill and topped with caramelized Onions, Garlic, and Fresh Horse Radish!!!!.....or drizzled with Raw Honey!!!!!

**all that lathered with home-made mayonnaise from free-range brown eggs!

**For more excellent summer recipe ideas check out this month's issue of Tastebud Magazine, aptly titled "Farmers Market Finds". You'll find my column, Homegrown Revolution, as well as some excellent culinary advice from some very tasteful Kansas City "foodies" who understand the exquisite flavor that comes from eating season/local cuisine. You can grab a hard copy this Friday at the market.

Happy Feasting!!

This Week's Organic Offerings:

BADSEED Farm, Brooke Salvaggio & Daniel Heryer (South KC)
*Boadacious BEETS!!! (in Chiogga, Detroit Dark Red, Golden, and the coveted Cylindrical!!!)
*TURNIPS!!! (in Ruby Red, Gold Ball, and Oasis!!)
*Fresh Dug GARLIC (again!! come early for this show-stopper)
*Summer Squash (in Raven Zucchini, Eight-ball Zucchini, Costata Romanesca, Yellow Crookneck, and White Scallop!!)
*Red Russian KALE, Dino KALE, Red Bore, Winter Bore, and Rainbow Lacinato
*Spring Onions (in Red Bull and Tropea)
*RAINBOW CHARD (oooh my God....what else can I say?)
*BRONZE FENNEL (heavenly)
*Italian Parlsey!! & Chives, Chocolate Mint, Savory, and varietal HERBS
*Lemon & Thai BASIL (first of the season!!)
*Fresh Horse Radish!!!!! (just in time to grace your grilled meats!!!)
*a few Heirloom Tomatoes (these girls are just starting to come on so quantities are limited)
*Heirloom Transplants (a lingering selection of flowers, herbs, and companion crops to protect your beloved veggies)
*Fresh-Cut Flower Bouquets in Vintage Vases

Herb"N"Gardener, Lew Edmister (Westside, KCMO)
From the lips of Lew:
"those lovely reddish orbs of summer succulence (just tomatoes) are coming on a bit stronger and i should have a couple more varieties - all heirloom - this friday. damn, they taste good! i'll have filet beans as well this week.
you arugula addicts can feel happy to know i'll have a good amount of both regular arugula and that spicy arugula mix. wow, it's yummy.
greens gobblers will have a nice selection of rainbow chard, collards and starbor and russian kale. perhaps more peppers will show up, i'm not sure today.
the zinnias and double headed cosmos are coming on strong and will make a good show this week along with the fragrant and ever-present california rosemary
come on down!"

Bigg Blue Farm, Stan & Carmen Biggs (Mosby, MO)
*Zucchini and Yellow Crookneck Summer Squash
*Spring Onions in red, white and yellow.....and Green Candy Onions!!!
*New Potatoes in Yukon Gold and Red Viking
*Pickling Cucumbers!! (first of the season)
*Succulent Shell Peas & Snow Peas!!! (creamed peas and potatoes anyone???)
*Tomatoes!! (just a few, come early...)

PJ's Mushroom Farm, Paul & Judy Miller (Warrensburg, MO)
*Free-Range Cornish-Cross Chickens!!! (raised on pasture and freshly butchered!!!)
*A whole lotta' Shiitake Mushrooms!! (check out the "Killer Shiitake" Recipe below)
*Oyster Mushrooms
*Farm-Fresh Brown Eggs
*Hand-made rugs & stained glass items (from 100% recycled materials)

Parker Farms, Tom and Paula Parker (Richmond, MO)
*Free-range Chickens (100% pastured) available this week.
*A variety of 100% grassfed beef and all natural pork including:
*Pork Chops & Brats
*Chipotle brats with cheese or cranberries
*Pre-cooked franks
*Chili Cheese Brats & Links
*Stew meat
*Ground Beef and a fresh supply of hamburger patties for the grill!!
*Homemade soy based candles and gourd birdhouses (compliments of their lovely girls who grew the gourds on the farm!!) as well as embroidered Tea Towels and homegrown Mint Teas!!!!

Bread Of Life Bakery, The Crowther Family (Stewartsville, MO)
*sandwich breads
*savory breads
*sweet breads
*specialty treats (vegan as well)
**ALL MADE FROM 100% Locally Grown, Organic Wheat!!!!

Puddin' Head Coffee, Harry Lee, (Raytown, MO)
*Only the BEST fair-trade/organic/micro-roasted coffee in town!!
Get yourself some beans or grab yourself a mug.

....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 and feel groovy.

Other goodies will include:

ARTISAN GOAT CHEESE from Goatsbeard Farm
Aged & Fresh varieties including Prairie Bloom (a bloom-rind crotin style cheese with a rich and creamy center), Taum Sauk (a distinguished and nutty, appropriately aged, raw milk cheese), Osage Orange (a European-style muenster with a beautiful washed rind), Herb Crusted Chevre (delightful fresh cheese in a flavorful herb crust) , Marinated Chevre (fresh cheese relaxing in scrumptious olive oil, red pepper, and herbal goodness) and Greek-style Feta (residing in a salty brine that will make your head spin....sooo good)

Certified Organic Flour from Heartland Mill
Our impressive selection is dwindling!!! However, a new shipment will come in soon which will include all purpose, whole wheat, whole wheat pastry, golden buffalo, malted (for peak crust coloration), and blue cornmeal!! An artisan bakers dream.

RAW HONEY!!!....YES!! Les Miller (our wicked honey man) has a delightful new batch ready to go. He will be a buzzin' this Friday. Drizzle this golden nectar of the Gods over fresh Goat Cheese, or try a honey/herb glaze on one of our fine free-range chickens and roast it whole or throw it on the grill!!!

and, of course, Kombucha Mushroom Tea (Brooke's home brew)
Sip while you shop!

Check out our on-going Urban Homesteading Courses at Next up is our July Canning & Preserving Workshop. This is a five-hour intensive course taught by Organic Farmer, Tom Ruggieri. Details are as follows:

Sunday, July 18th, 1-6 pm - Pickles and Condiments

You can’t beat a good homemade pickle (and you can’t stomach a bad one.) Learn how to make and perfect the good ones and become a “pickle guru”. The techniques and subtleties of pickling are many, and we will prepare several different types of recipes using multiple techniques.

Tom will share his recipe for a pickle loved by all, the cornichon. We will also make the sweetest and crunchiest lime pickles you can find. We will then switch to other vegetables and prepare another favorite, dilly beans. A fourth recipe will be selected based on what is fresh and available at the time of the class. *Water bath

Cost of Class - $50

LIVE NUDE VEGETABLES !! and other organic delights...

**We accept EBT!!!

Yours Truly,

- farmer and mistress of the BADSEED

An Urban-Organic Farm & Market Celebrating Local Food, Culture, & Community
1909 McGee*KCMO*64108


Here is a simple recipe for an Arugula and Beet Salad topped with Fresh Chevre. However, this can be tweaked (roasted beets and toasted local pecans, etc):

Check out this Killer Shiitake recipe recommended by Paul and Judy from the Mushroom Farm:

How about some homemade Mayonnaise!!! The following recipe is simple enough:

Use any basic Pesto recipe like this one, but substitute Lemon Basil and grated Taum Sauk Goat Cheese for a local

For more lemon basil goodness, pair it with Bigg Blue Farm's New Potatoes in the following dish:

Lemon Basil Potato Salad

2 1/2 pounds small Yukon gold or red potatoes, cut into eighths
2 tablespoons olive oil
1/4 cup fresh squeezed lemon juice
4 garlic cloves, finely minced
1/3 – 1/2 cup chopped fresh lemon basil
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
1/2 medium-size purple onion, thinly sliced

Toss potatoes with olive oil and place on a foil-lined jellyroll pan. Roast at 450°F stirring occasionally, 20 to 25 minutes or until tender and golden.

Whisk together lemon juice and next 5 ingredients; whisk in 2/3 cup olive oil in a slow, steady stream. Gently toss potato and onion with vinaigrette.

Serve immediately.

and last but not least - If you have never prepared Summer Squash on the outdoor grill, the following recipe gives great instruction:

An Urban-Organic Farm & Market
Celebrating Local Food, Culture, and Community
Fridays, 4-9pm