Precious Eaters and Seekers of the Freshest Flavors in Town -
Listen up: I want you to stop what you are doing right now!!! Shut off that glowing computer screen, step outside, take a deep breath, and bathe in that cool autumn magic....
Fall is here and it feels fantastic. As a farmer, I am desperate for Fall. Summer kicks my butt! I yearn for the season to slow down, for the heat to subside, and for those lingering chigger bites, sun burns, and poison ivy scars to heal over. Finally, I can resume some peace of mind. Furthermore, the flavors of Fall cannot be beat with creamy butternut squash, tart and sweet apples, luscious leeks, hearty greens, and more. Your gang of gregarious growers will be celebrating the Fall Bounty this Friday at the BADSEED Farmers Market from 4-9 PM.
Food is good, but what is a nice big plate of warm food without a nice big glass of red wine!!! At BADSEED we grow food, so you better believe we make wine to go with it!! Although the time commitment was a big stretch for us this year, we still managed to take much of the day on Sunday to start on the 2010 vintage of Bad Fair Wine. That's the combined effort of BADSEED Farm and our close friends at Fair Share Farm to make our own table wine. We picked 300 pounds of Chambourcin grapes at a vineyard near Platte City and crushed them for the primary fermentation. We bottled some of last years wine, (drank a whole bunch), and in a week or so we will harvest another variety of grape to be blended with the Chambourcin. This Autumn ritual is not just about the necessity of wine, but more about a celebration of friendship. Whether it is wine-making, apple pie-making, fruit-picking, or canning - I encourage you to spend time with those you love preserving the harvest!
***Sexy Veggie of the Week***
This week's runner-up is the lovely and lusciousLEEK!!!!
Sexy sister to the onion, this gourmet gal knows how to flavor your fall fare in the most sophisticated way. Her subtle and sensuous flavor lends itself to all matter of soups, stocks, egg dishes, and cheesy souffles. Leeks go excellent with tart apples and goat cheese. Go wild with an Apple, Leek, and Goat Cheese Casseroleor carmelize those leeks & apples for a sweet and savory and oooh sooo decadent side-dish or topping. Our leeks have been feeding off the rich, black earth since early Spring. I have been waiting a long time to pull em' and man it feels good!
This week's grand-prize-winner (drum roll please) is the buttery and buxom Butternut Squash!
Her smooth tan skin and creamy orange flesh is sure to send you over the edge. Once you recover, try slicing one in half, scooping out the seeds, and rubbing it down with a generous helping of olive oil, raw honey, brown sugar, cinnamon, and a dash of nutmeg. Bake those beauties sunny side up at 400 degrees until the flesh is like butter. Eat right out of the shell with a large spoon like ice cream. Butternuts also lend themselves to down-right delicious soups. Try a creamy Butternut Squash Soup with Carmelized Red Onion. It goes great with an Autumn Grilled Cheese with Blue Goat Cheese & Green Apples......and of course Old fashioned Apple Piefor dessert!!! Farmers know how to eat, don't they!
Pictures are attached. You know the drill - print them out, blow them up, & plaster them all over the men's room!!
*Sweet Potato Greens!!!!!!! (better than spinach....seriously!!)
*Red Velvet OKRA (long, velvety, burgundy pods that rock your frying pan like no other)
*Heirloom Tomatoes!!! (a very dwindling selection, come right at 4 PM to get em'!!!!)
Herb"N"Gardener, Lew Edmister (Westside, KCMO)
From the lips of Lew:
"i'm happy to say that things are finally growing along and the little seedlings aren't just sitting there staring at me. after the list of this weeks goodies, i have a little announcement of good news.
smoked anaheim peppers will be in bounty friday. swiss chard, repotted fantastic rosemary plants, large bunches of sage for culinary or aroma use tied with my oh so fancy binder twine. i have found a few pounds of okra as well, and most importantly - morearugula!!!
now, this is interesting stuff. today i'm announcing the launching of my RUSTIC BREAD CSA. you good folk will be the founding subscribers allowing me to build the large wood fired earth oven, get the necessary equipment for the kitchen and the first shipment of organic flours. there are two levels of subscription, $100 and $50. you can get all the info at market, or you can call me or email at firstname.lastname@example.org"
Bigg Blue Farm,Stan & Carmen Biggs (Mosby, MO)
*ORGANIC Cantaloupes and Yellow Watermelon (in Desert King)!!!!
*Butternut & Acorn & Spaghetti Squash!!!!
*Black Beauty Eggplant
*Beautiful Bell Peppers
*Zucchini and Yellow Crookneck Summer Squash
*Pink Eye Purple Hull Peas
*The last of the Tomatoes!!!!
*SWEET POTATOES!!! (first of the digs)
PJ's Mushroom Farm, Paul & Judy Miller (Warrensburg, MO)
*A variety of 100% grass-fed beef and all natural pork including:
*Pre-cooked Chipotle Brats (with cheese and cranberries)
*Pre-cooked Franks (both hot and mild)
*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 GALA APPLES.....as well as tasty green and red "mystery" varieties
*Dried Apple Snacks
*Chipped Apple Wood for BBQ/smoking/cooking !!!
*"seconds" Apples (mixed varieties) for $1/lb
Attention Canners & Sauce Makers - For bulk orders of "seconds" apples e-mail Kendra at:
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!
Up-coming Urban Homesteading Class:
Sunday, October 10th, 1-6 pm - Fall Harvest
When the Fall harvest comes, be ready to can, freeze and squirrel away the final bounty of the season. You will learn it all in this homesteading tour de force.
Canning recipes will include a savory apple/pear chutney, green tomato salsa and pepper relish. We’ll show you how to let nature ferment you cabbage into a wonderful sauerkraut, conveniently in a one quart jar. Freezing techniques will be discussed and demonstrated so you can save the late harvest of greens, broccoli and other veggies. Finally, we will discuss how to store the many vegetables that don’t need freezing or canning, but just a good place to rest over the winter, like potatoes, beets, carrots, squash, onions and garlic.
*This is a 5 hour intensive course taught by organic farmer, Tom Ruggieri. Class will cover an array of techniques including water bath canning, pressure canning, freezing, and root cellaring