This is Farmer Brooke and I am here to tantalize your taste buds with the sensational seasonal flavors of homegrown foods. Stuff your face this Friday at the BADSEED Farmers Market from 4-9 PM with a mouth watering array of "earthly delights" including sexy vegetables, organic fruits, free-range meats, eggs, artisan goat cheese, wholesome baked goods, liquid elixirs, and sooooo much more. Damn! I am making myself drool for crying out loud. (that is what I get for typing the weekly e-mail on an empty belly)
Mini Farm Up-Date:
As most of you know, Dan and I are preparing to dismantle BADSEED Farm after this growing season and move onto our new 13 acre site on the east side of town. We have loads of work to do as our new land is completely RAW!! We are creating an off-grid farmstead that will include an organic orchard, vineyard, vegetable garden, and an array of heritage animals. WE ARE HOSTINGCROP MOB WORK PARTIES just about every Saturday. If you would like to come out and play in the dirt with us please respond to this e-mail and I will add you to our "volunteer e-mail list". On a regular basis you will be notified with dates, times, and directions.
We have an overwhelming amount of jobs to be done before the ice gets thick. Currently we are laying straw mulch for our 2 acre "no-till" vegetable production, spreading tons of agricultural lime and manure, building and repairing fence lines, putting in a gravel driveway and parking lot, designing an underground cistern for rain water storage, digging a pond, preparing to plant apple and pear trees in early November, and (last but not least) tearing down an antique barn and re-building it on our land. Can you say YIKES!!!! I can.
Those are just the initial steps that must begin to take shape before next season's spring planting. The larger picture (as far as infrastructure goes) includes a solar-passive greenhouse and personal dwelling. But first things first. I mean c'mon!!.....we don't even have water on the site right now! In our attempt to stay off-grid, we will not be tapping into City water. We had planned to drill a well, but that will not be possible due to certain geographical reasons. Our only other option is to implement a large-scale rain water catchment system. In order to catch a whole lot of rain, you need a great big roof line. Therefore, the barn needs to get up ASAP. We could never afford to buy new lumber, so we bought an old barn for $1500 and will soon be tearing it down. Check out the picture!! It is pretty wild. I don't even want to think about how much work it will be to get that bad boy re-built, and furthermore, we don't have a freakin' clue as to what we are doing!! JUST BREATHE DEEP AND SMILE........right?? What doesn't kill you makes you stronger. (cliches are my only hope)
***Sexy Veggie of the Week***
This week's runner-up is one hot lil' mama: Chinese 5 Spice HOT PEPPER!!!!
These hell-raisin' honeys sure know how to spice up your life. Heat ain't the only thing they've got to offer. They are absolutely gorgeous as well. Commonly used as an ornamental in the garden, Chinese 5 Spice turn a rainbow of vibrant colors as they ripen - from deep purple, to cream, to yellow, to neon orange, and finally to fire-cracker red. The riper they are, the hotter they taste. The plants are a real show-stopper and look like they've been strung with little Christmas lights. These gals will make any spice lover sweat, so go easy at first. Add just a hint of flesh and seeds to any old dish. If not satisfied, add more. The flavor is well worth your burning finger tips!!!
This week's grand-prize-winner (drum roll please....) is the rich and radiant Red Velvet Okra!
Queen of the garden!! Her deep- burgundy-velvety pods protrude from a 12 ft. throne of thick red stalks and star-shaped leaves. It is truly a breath-taking sight and one of my all-time favorite crops to grow. By the end of the season these magnificent plants will be 15 ft. tall and I will have to use a step-ladder to harvest those luscious fruits!! Okra (which is more commonly found in green) originated from Africa. It is a hot weather crop that absolutely thrives in our August heat. It does well in poor soil, so it is a reliable crop for most urban conditions. **The red varieties tend to be more tender and individual pods can grow much larger before becoming dense and woody. Always cook okra on HIGH HEAT. If not, it will result in a slimy and un-palatable texture. When cooked correctly, Okra is simply "the bomb". Use it liberally in gumbos or "stir-frys" or try a famous Indian dish that champions okra in simmering spices: Bhindi Masala.
Pictures are attached. You know the drill - print them out, blow them up, & plaster them all over the men's room!!
*A variety of 100% grass-fed beef and all natural pork including:
*Pork Chops & Pork Brats
*Pre-cooked Chipotle Brats (with cheese and cranberries)
*Pre-cooked Franks (both hot and mild)
*Chili Cheese Links
*Rib Steaks & Ribeyes
*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 Teas in orange, chocolate, lemon balm, spearmint, and peppermint!!!! Samples available.
Woodland Organic Orchard, Kendra & Steve Kluck (Olathe, KS)
*Organic Apples(more and more varieties as Autumn nears)
*Baby Cooking Pears
**Both fresh-eating and killer canning fruits available for all you "preserving" fools!
*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 SMOOTHIESwith mind-blowing herbs and garden flavors galore. **Angela uses local/organic produce in the most wonderful & refreshing concoctions. Drink up and cool down!!
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),Moniteau Blue(only the best damned blue on the planet), Herb Crusted Chevre (adelightful 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 !!! A 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 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 :
Strange Brew: Kombucha “mushroom” Tea
*Tuesday, August 31, 7-8:30 pm at the BADSEED Market, 1909 McGee, KCMO, 64108
The Chinese called it the “Immortal Health Elixir” because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing.
Join BADSEED Farmer, Brooke Salvaggio, in a relaxing evening sipping “brew” and learning the art and magic of making Kombucha tea.
Students will take home their very own Kombucha culture and written instructions for care and brewing techniques.
*If taken good care of, your Kombucha “mushroom” will accompany you on life’s many journeys and spawn “kombucha babies” to give to your friends!!