Hi all, next Saturday, July 24 from 10 am to 1 pm my garden will be open to tour, sponsored by the Garden Center Assoc.
I have long been a proponent of Food Not Lawns before I even knew about this group. I have a small urban lot where grass has been given over to fruit, veggies, various natives and perennials. Much of the front is shaded now but I used to grow food in the front and there are now a couple apple trees next to the curb. The back is where the bounty is. On the way to the back you will see a raised bed with tomatoes and squash in the driveway.
In the back garden is a cherry tree, strawberries, black raspberries, lemons and figs, mixed with native shade plants, tomatoes, eggplants, peppers, beans, greens, cucumbers, various herbs and flowers. I also like to recycle curbside treasures as art or for utilitarian purposes.
The GCA has a membership of mostly middle-aged and older people who were influenced to think that a garden is ornamental and food plants should be relegated to pots or an unseen corner. I think this separation mentality has dominated American thinking even among those who plant only food. My purpose, influenced by Rosalind Creasy, is to mix this up and help show the club members another way.
This is not a new idea. In France they plant roses at the edges of wheat fields and at the ends of rows of grapes. See the Villandry website for photos of beautiful but highly maintained food gardens. Persian rug designs were based on beautiful gardens of food plants mixed with ornamentals.
An Urban-Organic Farm & Market Celebrating Local Food, Culture, & Community
Precious Eaters -
Listen up - it is hot out there!!! Summer is really here. A whole lot of blood, sweat, and tears went into your food this week.......so enjoy!!! Savor every last mouth-watering minute of it. Their aint nothin' like the hot summer harvest in the midwest, and your gregarious gang of growers are dying to feed you the "fruits of our labor" this Friday at the BADSEED Farmers Market from 4-9 PM. Can you dig it?? I sure hope so....cuz we've been diggin' all day long.
It is 10:51 PM, and my sun-burnt booty needs to cut right to the chase. So without further ado:
***Sexy Veggie of the Week***
This week's runner-up is
none other than the striking Scallop Squash in White Scallop & Patisson Juan et Vert - a pale green French patty pan. These girls are the round & ruffled sisters to zucchini and can be prepared in a variety of delectable dishes like any summer squash.** While harvesting peppermint today, I was reminded of a particular summer squash dish I encountered in South Eastern Sicily. I was living and working on an 18th century water mill that had been converted into an organic farm. The (aptly Sicilian) farmer lived 8 miles away in town, and would never show up to work before 12 PM. (I started at 7 AM). When he would finally arrive, he would often cook me lunch. One of his favorite dishes was thinly sliced summer squash lightly fried in olive oil, balsamic vinegar, house-made red wine, and mint. He would not only use the mint to flavor the frying oil, but he would sprinkle fresh leaves over the finished master-piece. It was divine! I would never think to pair the two. We would eat this with crusty bread and a generous glass of home-made wine. Then (tipsy and all) we would head out to the field together. (aaaah.....memories.....)
This week's grand-prize-winner is Purple Calabash Tomato.
This painfully sexy and outrageously tasty Heirloom Tomato is ruffled and riddled with charismatic creases. She has a deep purple disposition and a luxuriously rich flavor. Like most tomatoes in the "purple" family, she is full-bodied and devastatingly delicious. The flavor of heirloom tomatoes is often defined by their color. "Purple" tomatoes & "Black" tomatoes tend to be the most full-flavored of the bunch. BADSEED Farm grows a plethora of purple and black tomatoes including Cherokee Purple, Japanese Black Trifle, Black from Tula & Paul Robeson.
Pictures are attached. You know the drill - print them out, blow them up, & plaster them all over the men's room!!
*Fresh Dug Potatoes (the first harvest....in Purple majesty and Yukon Gold)
*GARLIC (in German White!)
*Summer Squash (in Costata Romanesca, Raven, Eight Ball, French Patty Pan, White Scallop, and Yellow Crookneck)
*Red Russian KALE, Dino KALE, Red Bore, Winter Bore, and Rainbow Lacinato
*RAINBOW CHARD(oooh my God....what else can I say?)
*BRONZE FENNEL (heavenly)
*Chives, Chocolate Mint, Savory, and Italian Flat-Leaf Parsley!!
*BASIL (in Lemon & Thai!!!).....and PURPLE RUFFLES BASIL (absolutely divine)
*fresh pulled TROPEA ONIONS (super sweet)
*Japanese Red Mustard Greens ( hot mama!!)
*Heirloom Tomatoes!!! (succulent beauties in all shapes, sizes, & colors......come right at 4 PM if you hope to grab em'!!!!)
Herb"N"Gardener, Lew Edmister (Westside, KCMO)
From the lips of Lew:
"for those tomato munchers out there, you can now relax a bit - the tomato season is now on!!! you've demanded heirloom tomatoes and here they are. come get 'em. i'll have sprigs of basil as well. you'll have to supply your own cheeses.
i'll have a small amount of arugula and mixes to go with those maters. collards and kales are holding strong with eggplants, cukes, sweet and hot peppers coming on strong. summer is really never here until okramakes it's market appearance. i'll have some, but not loads. i almost forgot the luscious little black cherry tomatoes. yum, candy, yum!"
JJ Farms,John Kaiahua(Raytown, MO)
*Detroit Dark-Red BEETS!
*Purple Beauty Sweet Peppers & Green Bell Pepppers
*Kale & Swiss Chard
*Asian Long EGGPLANT!!!!!
Bigg Blue Farm,Stan & Carmen Biggs (Mosby, MO)
*Zucchini and Yellow Crookneck Summer Squash
*Big Green Candy Onions!!
*New Potatoes in Yukon Gold and Red Viking
*Tomatoes!! (gorgeous red slicers)
PJ's Mushroom Farm, Paul & Judy Miller (Warrensburg, MO)
**The mushrooms will be taking a hiatus this week along with Paul and Judy, BUT their delicious Farm-Fresh EGGS will be available. Purchase them from me (Brooke).
Aged & Fresh varieties includingPrairie 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-styleFeta(residing in a salty brine that will make your head spin....sooo good)
Our new order has arrived!! We will have freshly ground & locally grown whole wheat flour, whole wheat pastry flour, unbleached all purpose white flour, malted all purpose flour for bread baking, & blue corn meal!!!
RAW HONEY!!!....YES!! Les Miller (our wicked honey man) has a delightful new batch ready to go. He will be a buzzin' this Friday with that godly golden nectar and bees wax to boot!
and, of course, Kombucha Mushroom Tea (Brooke's home brew)
Sip while you shop!
Last chance to sign-up for the following Urban Homesteading class:
Canning & Preserving Workshop: Pickles and Condiments
View Large Map 816-444-5788 eMail:Managers (@) TroostwoodYouthGarden.info 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.