FOOD is ELEMENTARY ~ August 11 thru 12, 2010

Food is Elementary© Food Educator Training
Sponsored by Bistro Kids

Experts agree: Healthy kids learn better!

In this informative and inspiring two-day training, you will learn how to implement the award-winning Food is Elementary© curriculum by Dr. Antonia Demas of the Food Studies Institute. Food is Elementary© takes a hands-on approach to improving students’ health by teaching them about food, nutrition and cooking through dynamic multi-cultural lessons that engage their senses.

August 11-12, 2010,
9 a.m. - 4 p.m. daily,
Crossroads Church,
7917 Main St, KCMO 64114

Registration Fee: $165 (includes Food is Elementary© text by Antonia Demas)

For more information and to register, go to
http://www.realfoodforschools.wordpress.com

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

Dearest Connoisseurs of Farm Fresh Flavor -


OOOH baby it is HOT OUT THERE.......but the good news is this: my gang of sweat-ridden, leather-skinned, dirty-finger-nailed Farmers are loving up the dirt just the same. Our browned flesh and calloused hands are not at all phased by the endless rays of the sun. We simply say - "bring on the peppers, the okra, the heirloom tomatoes" and let the summer feast begin!!! Perhaps all that heirloom tomato juice and sunshine has finally gone to our heads. If we had any sense at all we would throw in the pitch fork and scurry back to the A.C. Lucky for you we wouldn't dream of it!! Therefore the FOOD REVOLUTION will march on this Friday at the BADSEED Farmers Market from 4-9 PM. Eat up!


Before I move on to the "sexy talk", I want to highlight a couple of up-coming classes and workshops. Here we go:


Food is Elementary© Food Educator Training
Sponsored by Bistro Kids
Experts agree: Healthy kids learn better!
In this informative and inspiring two-day training, you will learn how to implement the award-winning Food is Elementary© curriculum by Dr. Antonia Demas of the Food Studies Institute. Food is Elementary© takes a hands-on approach to improving students’ health by teaching them about food, nutrition and cooking through dynamic multi-cultural lessons that engage their senses.
August 11-12, 2010,
9 a.m. - 4 p.m. daily,
Crossroads Church,
7917 Main St, KCMO 64114
Registration Fee: $165 (includes Food is Elementary© text by Antonia Demas)
For more information and to register, go to
http://www.realfoodforschools.wordpress.com


The Essentials of Herbalism & Plant Based Medicine-Making

*Sunday, Aug 8th, 1-4 pm at the BADSEED Market, 1909 McGee, KCMO, 64108

Don’t know an infusion from a decoction?…..well have no fear, herbal medicine-making Guru, Amy Bousman, is here. In this course, Amy will equip students with the necessary “herbal lingo” and basic knowledge to navigate their way through the wonderful world of herbs. Students will receive a healthy dose of intriguing herbal history, and then get hands-on as they learn to make Hyssop-Infused Honey (a fantastic anti-viral remedy great for coughs and sore throats) and an alcohol-based Lemon Balm Tincture (another fantastic anti-viral herb great at lifting one’s spirits and soothing strep throat). Each student will walk away with a four ounce container of Lemon Balm Tincture (a $36 dollar value!), a dropper bottle for their final tincture, one cup of Hyssop Honey, and abundant knowledge empowering them to make plant based medicines in their own home (for free!).

Cost of class: $50 (for course registration please visit www.badseedfarm.com) Very last chance to register for this class!!


Canning & Preserving Workshop: Tomato Sauces, Juices, & Salsas

*Sunday, Aug 15th, 1-6 pm at the BADSEED Market, 1909 McGee, KCMO, 64108

For a full description of this 5 hour intensive Pressure Canning workshop please visit www.badseedfarm.com and go to the classes/events page.


***Sexy Veggie of the Week***

This week's runner-up (brace yourselves, ladies) is Orgasmic Eggplant in robust Italian and elongated Asian varieties.
These mouth-watering beauties long to be sliced thickly, rubbed with olive oil, sea-salt, and herbs, and fried ever so lovingly until brown and buttery on each side. Then (if your taste buds can handle it) layer them in a baking pan with sensuous slices of heirloom tomatoes,Goatsbeard Artisan Goat Cheese, and fresh basil. Stack em' high with a final layer of cheese on top and bake at 400 degrees until bubbling and orgasmic! On a less orgasmic note, the BADSEED eggplant crop was actually a failure this year due to intensive pest pressure. I have a few rare gems to share with you this Friday, but overall I am without fruit. This is a hard reality to swallow for a Sicilian like me who would trade her first born child for a good crop of eggplant. (no joke) BUT - have no fear, JJ Farms has come to the rescue with a righteous crop of Ichiban Eggplant - a midnight purple, elongated Japanese variety with an absolutely irresistable texture that melts in the pan like butter. Ladies - ditch your dude, and get yourselves some of this!!

This week's grand-prize-winner is the totally dirty and freshly-dug Gourmet Potato.
Once again (sad story) BADSEED Farm had a crop failure. Majority of our potatoes rotted out with the excess rain, BUT we mulched the plants heavily and they put on a new set of tubers. These are essentially new potatoes and are young, tender, and supple. The downside is the quantity. We have 100's of lbs less than expected. However, these creamy-fleshed taters will melt in your mouth. They come in some super wild varieties like my personal favorite, Peruvian Purple - with her deep purple skin and glowing blue flesh, this South American "mama" is sure to spice up any old meal. Get em' while they're hot. We will have them this week and this week only!!

Pictures are attached. You know the drill - print them out, blow them up, & plaster them all over the men's room!!


**Pizza recipe featuring "sizzling summer fruits" at the end of this e-mail!! Check it out.


This week's organic offerings:

BADSEED Farm, Brooke Salvaggio & Daniel Heryer (South KC) www.badseedfarm.com
*GARLIC (in German White......roast these babies whole and gorge yourself with creamy garlic goodness!!!)
*Summer Squash (in Costata Romanesca, Raven, Eight Ball, French Patty Pan, White Scallop, and Yellow Crookneck)
*RAINBOW CHARD (oooh my God....what else can I say?)
*Fresh-Dug POTATOES (this week's grand-prize-winner)
*Heirloom Eggplant (this week's runner-up)
*Chives, Chocolate Mint, Savory, and Italian Flat-Leaf Parsley!!
*BASIL (in Lemon, Thai, Purple Ruffles, Purple Opal....AND Genovese!!!)
*Purple Mosaic Beans!! (crazy chinese long beans in pinkish-lavender with a righteous flavor)
*Red Velvet OKRA (just a tiny selection as these velvety pods are just starting to produce, more to come as the heat rolls on)
*Heirloom Tomatoes!!! (succulent beauties in all shapes, sizes, & colors......come right at 4 PM if you want the full selection!!!!)

Herb"N"Gardener, Lew Edmister (Westside, KCMO)
From the Lips of Lew:
" i think tomatoes are smart. they have an uncanny ability to sense extremes and hide out under leaves when we try to burn them up with this extreme heat. they're clever little survivors. "little" being the operative word there as our heat waves have hastened the ripenening process and shortened the growing process. therefore the inevitable decrease in size of some varieties - except ROSE which just seems to get bigger. anyway. i'll still have a load of heirlooms and another load of red fig cherries as well as black cherry.
heat is always good for peppers and okra and i'll have both of those - for certain anaheim. kale and collards keep hanging in supplying tons of nutrients for us. squash and eggplant aren't really my high point of varieties , but i'll cobble together a reasonable assortment.
stay cool! "
JJ Farms, John Kaiahua (Raytown, MO)
*SWEET CORN!! (this is super hard to grow organically so don't miss out!!)
*PEACHES!!!
(once again, not common on the organic scene, so come early for these juicy gals and load up)
*Detroit Dark-Red BEETS!
*Fresh-Dug Potatoes
*Gorgeous "Islander" Purple Sweet Peppers & Green Bell Peppers
*Chinese Cabbages
*Summer Squash
*Tomatoes
*Cucumbers
*Kale & Swiss Chard
*Japanese Long EGGPLANT!!!!!
*Red and Yellow Onions

Bigg Blue Farm, Stan & Carmen Biggs (Mosby, MO)
*Stan & Carmen will be attending Stan's son's inauguration into medical school. Way to go Dad!!! We will miss em' a whole lot, and (of course) their yummy veggies. (catch them next week)

PJ's Mushroom Farm, Paul & Judy Miller (Warrensburg, MO)
*A whole lotta' Shitake Mushrooms!!
*and totally delicious Oyster Mushrooms!!
*Farm-Fresh Brown Eggs
*Hand-made rugs & stained glass items (from 100% recycled materials)

Parker Farms, Tom and Paula Parker (Richmond, MO) www.parkerfarmsmeats.com
**Grass-finished LAMB available this week in both ground lamb and lamb chops!!!
**Free-range Chickens (100% pastured) available this week!!
*A variety of 100% grass-fed beef and all natural pork including:
*Pork Chops & Pork Brats
*Pre-cooked Chipotle Brats
*Pre-cooked Franks
*Country Breakfast Sausage
*T-Bones
*Stew Meat
*Rib Steaks
*Sirloin Steak
*Ground Beef and 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!!!!

Woodland Organic Orchard, Kendra & Steve Kluck (Olathe, KS)
*Organic Apples (in an array of "mystery" varieties including sweet red, transparent yellow, and tart green)
*Crab Apples
*Baby Cooking Pears
*Apple Chips
**Both fresh-eating and killer canning fruits available for all you "preserving" fools!

Bread Of Life Bakery, The Crowther Family (Stewartsville, MO) www.breadoflifebakery.net
*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) www.puddinheadcoffee.com
*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!!!!


.....speaking of "liquid elixirs", the lovely Angela Hoffman with her Wheat Grass Shots & Trays will be greenin' it up with her oh so sweet winter wheat!!....not to mention SEASONAL SMOOTHIES with mind-blowing herbs and garden flavors galore. **Angela uses local/organic produce in the most wonderful & refreshing concoctions. Drink up and cool down!!


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 (a 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 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!




Remember:
LIVE NUDE VEGETABLES (and fruits) !! and other organic delights...
EVERY FRIDAY AT BADSEED

Yours Truly,

Brooke
- farmer and mistress of the BADSEED

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



Rustic Sicilian "Summer-Time" Pizza
(made with 95% local ingredients)

The Sicilian in me cannot resist the pungent flavors of the "old-world". Lucky for this "locavore", I am able to grow most of the fabulous varieties of vegetables and herbs that frequent my favorite sicilian dishes. The following recipe is a variation on the rustic pizzas I encountered in southern Sicily with a healthful twist featuring a whole wheat crust. Enjoy on a hot August evening after the sun sets 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 (from
Heartland 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 is in season at your local Farmers Market, 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....

*Slather on a home-made sauce of heirloom tomatoes, pepperoncini, basil, oregano, and thyme simmered to perfection with a touch of brown sugar and cinnamon.

*Add roasted garlic and caramelized red onions, or go crazy with thin slices of pan-fried (orgasmic) eggplant & sexy summer squash and use em' like pepperoni!!

*top off with grated Taum Sauk Cheese from Goatsbeard Farm (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. **Top with purple ruffles basil!!



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