Claudia Sue Toomim
Troost Community Farmers' Market
(Minor Park - KCMO)
Saturdays 8am – 12:30pm
(Timezone: Central Time)
E 110th St & Red Bridge Road, Kansas City, MO (map)
KC Organics and Natural Farmers Market
“The Farmer’s Market in a Park”
Open Saturdays May 2nd through October 17th
8:00 am to 12:30 pm, in Minor Park
Go 1 mile South of I-435 on Holmes,then east on Red Bridge Road
A Unique Market Experience in all the Best Ways
On the Grass, Under the Trees, in Beautiful Minor Park―with hikeable trails, lots of acreage, and the Little Blue River
Blessings to our dedicated organic shoppers and to the powers that be for our beautiful weather! Thanks to Taylor at Stone Lion Puppet Theater, Stan Slaughter, Tina, Paula and all the volunteers who made our Children’s Festival Last week such a success!
We welcome back our old favorites the Free State Ramblers for some movin’ groovin’ music this Saturday. Here’s what we are looking forward to: Bear Creek Farms Ratatouille P.S. We are also bringing the first of this seasons pears, maybe some Asian pears and some apples, as well! Kim from Wells Family Farms will be there with pet food, and my side goodies. She will also have just roast and some steaks. Thanks Kim From Blue Door: Hello Brookside Friends from Bread of Life, Green Dirt Farm will be at the market with a new batch of Woolly Rind, all From the KC Center for Urban Agriculture’s Community Farm
What a glorious week! If only this weather would last forever! It's really kicked us into gear - summer crops are coming out, fall crops are going in, and cover crops are being planted anywhere there's open ground. This year we are trying a new cover crop - tillage radishes. They look like huge diakons - up to 24" long - but with hair roots that go down about 18 feet into the soil. Hopefully they will break up the hardpan and bring up lots of trace minerals into the layers of soil that we farm.
At market this week we'll have wonderful eggplant, peppers, onions, zucchini, tomatoes - think ratatouille - okra, potatoes, cowpeas, cucumbers, cabbage and more. And just in case you've forgotten how to make ratatouille - here is the recipe that Jim uses - we've had it twice this week - big plates full with slabs of homemade bread - life is good!
2 Tbls olive oil
3 gloves garlic minced
2 tsp parsley
1 eggplant - 1/2" cubes
salt to taste
2 zucchini sliced
1 large onion sliced
1 bell pepper sliced
2 or 3 large tomatoes chopped
Preheat oven to 350. Coat bottom and sides of 1 1/2 quart baking pan w/ 1 Tbl olive oil.
Heat 1 Tbl olive oil in skillet. Saute garlic til lightly browned. Mix in parsley and eggplant. Saute about 10 minutes. Season with salt.
Spread eggplant mix in baking pan. Sprinkle with Parmasen. Spread zucchini over and sprinkle with parmasen. Continue layering covering each layer with cheese. Make tomatoes the top layer and cover with cheese.
Bake for about 45 minutes. Serves 4.
See you at market!
Jeanna and Lonnie
Robbins and Jim
Greetings, my veggie-loving friends. I'm feeling almost giddy after spending yesterday morning in the field, feeling cool and comfortable. I've been busy getting the fall crops out and they too were grateful. Hope you all had the chance to enjoy that brief "cold snap" too.
This week at market I'll be bringing: the unstoppable, irresistible Italian sweet peppers, tomatoes, kale, Japanese eggplant, onions, potatoes and the first of a new bed of cucumbers. I'll also bring plenty of that summer favorite, okra. I know folks have different opinions about this quirky vegetable but I was amazed how many folks who bought it last week had a story to tell that involved their grandmother's cooking. One fellow got downright misty-eyed.
See you Saturday,
We the bakery crew has been enjoying the cooler weather at the bakery this week. Amanda and Bethany have been doing some GLUTEN- FREE baking in the new Sweet Sisters gluten free bakery these last couple of weeks and have produced some tasty items. Come by the booth and try some of the GF Blondies, GF chocolate cake, or my favorite the GF Happy Trails Cookie ( this cookie has flax and millet for a nice sweet crunch in a soft buttery cookie). Some GF breads will also be available at market.
Our quiches, burritos and coffee will also be ready for your breakfast at the market morning.
Breads, granolas, jams, cinnamon rolls, cookies and browmnies will be available too.
Come by and enjoy the market,
Luke Chris and Kathy
of our Fresh cheeses, Bossa, Prairie Tomme and Dirt Lover. We will also
have frozen lamb cuts and sausage. See you on Saturday!
Butternut squash, spaghetti squash, acorn squash, delicate squash, potatoes of many sizes and colors, sweet potato greens, Swiss chard, fresh garlic and yes, we are trying our best to rush the season. The crew finally has some spring back in their step. I’m thankful for the cooler temps, but now that we’re able to breathe out there, I really wonder if we will ever catch up cause those weeds did not take the afternoons off like we did.
We still have those tomatoes in a rainbow of color and world of shapes. Cherry tomatoes for merry-making and Roma tomatoes for putting away for winter. Sweet and hot, hot and sweet peppers. Big fancy and fairy tale eggplant. Tomatillos. Basil. Summer squash. Beans of some yet to be disclosed variety. We’ll also bring leeks, mini onions, beets, carrots, microgreens, Malabar spinach, arugula, purslane and other herbs ready for now or for drying.
So, come on out to the market! Get your lunch box shopping done and find some weekend wonders. See you there!
We welcome back our old favorites the Free State Ramblers for some movin’ groovin’ music this Saturday.
Here’s what we are looking forward to:
Bear Creek Farms
P.S. We are also bringing the first of this seasons pears, maybe some Asian pears and some apples, as well!
Kim from Wells Family Farms will be there with pet food, and my side goodies. She will also have just roast and some steaks. Thanks Kim
From Blue Door:
Hello Brookside Friends from Bread of Life,
Green Dirt Farm will be at the market with a new batch of Woolly Rind, all
From the KC Center for Urban Agriculture’s Community Farm