The definition of the word “heirloom” is: something handed down: something valuable that has been in the possession of a family for a long time and has been passed on from one generation to the next – a valuable gift or treasure. Every year, in hot sultry July, we share our family treasured heirlooms with you. Each variety has its own romantic history, lore, and old fashioned heritage. These jewels have been nurtured, some for many decades and generations. They have shorter life, slower growth and a tendancy to lower yields. Yet who can pass a beautiful rainbow of blushing pink, white, green striped, pear shaped, ribbed sides, round, purple/black, yellow, and the ever romantic red fruits and not be tempted. They are bred for taste, not durability and must be tended through each precarious challenge through tender-loving-care. Thank you for honoring us with your adventurous spirit. Come and taste the rainbow.
We are grateful to famous local chef Jasper Mirabile for joining us again this year with surprising new ways to celebrate the lovely heritage of the heirloom tomato. JJ to his friends, Mirabile is an affable, outgoing chef who has an extreme passion for good food, fine wine and entertaining. His extensive knowledge of specialty foods and ingredients, unique and traditional food preparations, and the fine dining experience has been enriched by years of collaboration with other great chefs from around the world. JJ's frequent travels take him to interesting and famous locales where specialty cheeses, wines and other food products have been produced, in some cases for hundreds of years. Join us for his demonstration from 8:30 to 9:45 where he will be preparing his famous Panzenella Salad, fried heirloom tomatoes and making fresh mozzarella – yes I said “making fresh”!
Green Dirt Farm will be at the market this week with a new batch of
Prairie Tomme, some very ripe Dirt Lover, Bossa and a few Woolly Rind
(come early if you have your heart set on Woolly Rind). We'll also have
our new Feta and, of course, all of our flavors of Fresh. We will also
have a big selection of lamb cuts and, "Ta Da!", after a long wait, more
See you there!
From KC Center for Urban Agriculture’s Community Farm
Those Kansas winds! Wow! They are great when it’s 103 (likes it’s been most of this week on the cool days) and crazy when the skies are black and you’re trying to get in a new risky anyway bed of sweet potatoes (like we did this week).
Oh well. We’re still here.
And we’ll see you at Brookside this Saturday with some monster tomatoes and some bite-sized, pop-into-and-melt-in-your-
We’ll also bring lots of different kinds of nice potatoes. Wonderful eggplant and green and colored tomatoes. Green beans- some filets and some tri-colors. Edamame! Yes! Soybeans! Summer squash and cucumbers. We’re still harvesting arugula and microgreens, some salad mix, funky fresh, purslane, Malabar spinach, kale, Swiss chard and collards. Lots of wonderful roots including beets and carrots. Scallions, onions, leeks and some shallots this week. GARLIC---get yours now. And maybe some Tomatillos. Of course basil and all our other lovely herbs.
We want to thank Fran Murnan for all her help over that last few weeks. Fran’s a tough cookie. She walked onto the farm straight from Seattle’s mild temps during the first HOT week of summer. Never complained, never passed out, and worked so hard always with a smile on her face. Fran was a great volunteer and now, we’re happy to call her part of the KCCUA family. Thanks so much for all you shared, Fran. Now, back to the books!
We’ll be looking for the rest of you bright and early at
Thanks for your continued support!
Red Ridge Farms
We are mulching the garden this week... die weeds! Die! Dug some wonderful little potatoes today, picked a bunch of tomatoes--more cherry tomatoes are coming on fast, and ate 4 cucumbers straight from the vine for lunch. Today's cucumber haul was 50 lbs. I think we need to plant fewer cucumbers next year... Found a squash that could be used as a baseball bat, and a cute little black snake wandered through the parsley. We like snakes, they keep the rodents cowering at the fence lines, afraid to enter the garden. We will have a similar spread of veggies as we had last weekend- the most noteworthy being the corn that will hopefully stay on schedule- a little bit from the last patch and cross your fingers that the new patch is ready also. Some more peppers are coloring up nicely- blushing red and yellow as we speak. Hopefully I won't forget the peaches like I did last weekend- we have one tree and they are slowly ripening- a few at a time. Since last week's got forgotten, I will put those in the freezer and bring this week's handful for the first few customers! Blackberries are still looking good & tasting wonderful. Andrew 'helps' me pick them, his face stained purple- 'where's the blackberries, Andrew?' He points to his open mouth with a purple finger, big grin spreading across his face... See you Saturday!
Bear Creek Farms
It's Tomato Festival time and, oh boy, do we have the tomatoes! This year every plant is exploding with fruit of every color, shape and size. We have eaten so many it's a wonder we don't look like tomatoes (ok, maybe we do).
So at market (assuming we haven't melted in this heat) we'll have tomatoes, eggplant, peppers, zucchini, kale and chard, okra, cowpeas, melons, huge bunches of basil (make tons of pesto and freeze lots for the winter), crisp sweet cabbage, huge sweet torpedo onions, cippolin onions, freshly dug yellow and purple potatoes and lots more.
Stay cool, drink lots of water, and come to the Tomato Festival!
Lonnie, Jeanna, Logan and Makayla
Robbins and Jim
we will be bringing lots of blackberries, some blueberries, and some straw
Hello Market Friends from Bread of Life,
We have enjoyed the extra help this week with Bryce and
Lili helping at the bakery and at Brookside
market with their cousins Luke and Chris. They love to come out in the
summer and help at the farm, bakery and the markets. Bryce
still loves the farm eggs for his breakfast and this year Bryce ,Lili and Gabriel got to do some horse back riding with some friends. I guess we are a summer camp for them.
Our breakfast burritos this week will have eggs fresh from the farm
with some of the market vegetables, such as potatoes from Josiah's
Garden, Kale from KCCUA, onions and Benedict Builders sausage for our meat burritos.
Our baked goods made with FRESHLY GROUND LOCALLY GROWN
ORGANIC WHEAT will be available. The goodies we will have will be cinnamon rolls, old fashioned molasses cookies (made with
100% spelt), brownies, blueberry scones, honey pecan rolls etc. We also will have Rosemary bread this week along with Asiago Spinach bread, Black Olive and Jalapeno breads to have with your Saturday dinner. The Honey Bee Cookies and Lemon Balm Butter Cookies were a hit this week.
Come by and say "Hi " to Bryce and Lili since they are working hard learning the importance of local whole foods and baking.
Kathy, Luke and Chris
From Blue Door Farm:
Ah, the summer crops are finally getting rolling for me. Hurrah! I may be teetering towards heat stroke in this weather, but the tomatoes, cucumbers, peppers and eggplant think it is grand. I'll be bringing loads of beautiful cucumbers, both prickly yet sweet little "Amour" and big and gorgeous, low seed, burpless "Tasty Jade". I had some delicious tacos last night with nothing but shredded, seasoned beef, spicy habanero sauce and a marvelous, lime-y fresh cucumber relish. So very good.
Also "on tap": the first few fire-hydrant red "Carmen" peppers - a marvelous italian sweet pepper that is great raw and absolutely lucious roasted, grilled or fried. They'll go fast, so get there early or look for more abundance in coming weeks.
I'll also have grill-friendly eggplant, onions and leeks as well as blue and yellow potatoes and kale.
Hope to see you there!
And now a word from our Sponsor:
Ah yum, it's the Market's Heirloom Tomato Festival this Sat! Did you know most heirloom tomatoes are varieties that have been grown for more than 50 years, beloved by generations for their genetically unique flavors? Did you also know that Vespa has been beloved for over 60 years for its unique design and exemplary engineering?
In 1946 Italy, the Vespa scooter was created to withstand the damaged roads of post World War II Europe, with a body shape that protected the rider from mud and road debris. The Vespa's suspension was modeled after airplane landing gear, for a smooth and stable ride that gripped the road with ease. The riding position of the Vespa was designed to let you sit comfortably and safely, not straddling a high-wheel motorcycle. Today, 16 million Vespas, using this same breakthrough design, are ridden around the world.
Heirloom tomatoes. Heirloom design. We celebrate both this Saturday. Enjoy the tomatoes at the peak of their season, and stop by to see our Vespas, another example of classic heritage we enjoy today. OR, stop by our new location in Waldo, on 75th Street next to 75th Street Brewery! Gail & John Redmond, Crossroads Powersports.
Tomato Cucumber Gazpacho
• 5 cups coarsely chopped tomatoes (about 6 medium)
• 3 cups tomato-based vegetable juice
• 2 1/4 cups chopped English hothouse cucumber (from 1 large), divided
• 1 cup chopped red onion (about 1 small), divided
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh basil plus additional for garnish
• 2 tablespoons plus 1 teaspoon red wine vinegar
• 2 tablespoons mayonnaise
• 3 small garlic cloves, peeled
• 2 teaspoons anchovy paste
• Purchased Parmesan croutons (optional; for garnish)
Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.
Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.
Cucumber Citrus Salsa
Mix and refrigerate the following ingredients for a fresh summer salsa you can serve with fish, chicken, rice or just dig in with the chips.
2 large cucs diced
1 bunch spring onions sliced thin
1 fresh jalapeno pepper minced
3 T minced fresh cilantro minced
1T minced fresh basil or mint minced
4 T fresh citrus juice
2 T cumin
1 t salt
As a special bonus for the tomato festival, we will be discounting our “You say tomato, I say Brookside” t-shirts to $15 each this Saturday. Also, we are pleased to welcome the Freestate Ramblers back this Saturday at 10 am!We look forward to seeing you there for the festivities!