Celebrate Fall with us at our Fall Festival this Saturday! The cool morning chill, the smell of falling leaves and fireplaces, fall greens, winter squashes, pumpkin soup, fresh apples with artisan cheese, oven baked pizza with locally made crust, cheeses, meats and all kinds of treats. So, I’m rambling, but I always wax poetic at this time of year. Autumn is magical. And these are the things that herald the coming of fall to me. Most can be found at our market, along with the most friendly, wonderful people you can find. I’m starting to get a little melancholy because we only have 4 markets left. Come and get it while you can, preserve it, can it, dry it…time to stock up! We have an autumnal string treat for you. The day begins with Steve Golightly and his fiddle. Look for personal seranades and lot’s if “Itsy Bitsy Spider” and “Twinkle Twinkle Little Star” for the children. You can visit Steve at www.myspace.com/stephengolightly. The Kansas City Ukesters will take second music shift at 11 am. The Ukesters are a group of enthusiastic ukulele players, men and women, of various levels of talent. And just like the ukulele, we are small but loads of fun. Our enthusiasm at times exceeds our expertise, but then that's half the fun. We welcome uke players of all levels, sexes and ages. Visit their site at www.kcuke.com for videos and more fun info. Border Star is back to help us celebrate fall with sustainable crafts for the kids. And the bubble machine will make a cameo for the kids, with bubbles they can blow, as well.
Hello Brookside Friends from Bread of Life, We have had a very busy time preparing for Amanda's wedding on October 10th. This is my third wedding this year and will our house seem empty with just two boys at home.
Luke and Chris will have the usual breads.burritos, quiches and coffee.
See you Sat.
Luke,Chris and Kathy
Red Ridge Farms says... Free produce goodie to anyone bringing us a copy of the Kansas City Star Magazine September 26 pickle article!! So I'm scanning the article, see the picture of the cucumbers and do a double take! I recognize those cukes! Those are our cukes! How cool is that! Now THAT'S knowing your produce... see you Saturday! Ami & Jim
from NUTRESSANT body products...... I think everyone is on board when it comes to cleaning up the
planet. The challenge is finding all the little areas of our life
that truly affects the environment. Well, I was shocked to
learn that every year 360 million gallons of shampoo, with all its unregulated ingredients go down our drains, and much of it directly into fresh water systems. Commercial shampoos contain sodium lauryl sufate, a harsh detergent used to clean concrete floors, and parabens, which are synthetic estrogens.
Unlike many of the organic shampoos available, our
shampoo makes lots of suds. And unlike many of your resources, we have lots of information to make this transition from commercial to organic successful. There is usually a transition period, especially if you have been using additional products, but the result is totally worth the effort. Our shampoo comes in both a large and small size. If we haven't met you yet, come over and see what we have.............all organic for a healthier you and a cleaner planet. Isn't that why we are all here? Sandy and John
From KCCUA’s Community Farm
Sweeeeeeeeeeeeeeeeet O-Henrys.
Funky Fresh.
Baby TTTTur-nips.
Yep, the headliners at our market stand this week! All ready to go home with you Saturday morning from Brookside. You may also find Beauregard (orange inside and out) sweet potatoes, Austrian Crescent fingerlings, spaghetti squash, carnival squash, carrots, beets, radishes, scallions, filet beans, edamame, eggplant, summer squash, cucumbers, sweet peppers, hot peppers, Malabar spinach, baby bok choi, baby kale, arugula, sweet potato greens, mustard mix, salad mix, microgreens, basil and fresh herbs. Come early to get the few cherry tomatoes growing anywhere near Kansas City this week.
See you at the market
From Blue Door Farm:
I'm oddly happy to report that a friend of mine has succeeded in making me look like a horrible apple grower. Joe Heide has Granny Smith, Winesap and Red Delicious apples that are incredibly beautiful and delicious. Joe doesnt fertilize or spray his apples - he's just lucky enough to have isolated trees in a great microclimate. Joe can't work the market, but I will have his apples available. The Winesaps are incredible fresh eating apples, and the Granny Smith's are huge, tart and ready for baking.
My field is finally starting to produce some tasty fall greens! I'll have a great salad mix available, yummy red-rib dandelion greens, a stir fry mix, kale and of course the ever-dependable and tasty italian sweet peppers, japanese eggplant and the still growing (9+ foot tall plants) okra.
See you Saturday!
Laura
Bear Creek Farms
This is surely the most glorious fall possible and we are loving every minute of it. With vegetable production winding down we've moved to the hay fields - hundreds and hundreds of big round bales to get mowed, raked, and baled to insure our cows are well fed this winter. It's kind of like canning and preserving for cows. The cover crops we've planted in the empty veggie fields are up and going - looks like acres of emerald green. The garlic is planted and mulched with straw and more fruit trees are in the ground.We still need to get two high tunnels up, but that will have to wait until we finish haying. It's a busy fall!
At market we'll have some tomatoes, eggplant, bright orange sweet Yummy peppers, onions and potatoes, lots of Asian and European pears, sweet red and white turnips, lovely mustard greens, arugula, okra, peppers, butternut and acorn squash and more.
Jim has been cooking lots of mustard greens here - our favorite ways so far:
1. -Saute' bunches of chopped onions and garlic and peppers in butter - when tender add a lot of chopped greens, stir, cover for a couple of minutes , season and serve. Quick, easy and delicious!
2. -Throw some chopped ham in a pan with a little olive oil - saute a couple of minutes. Add some water then add piles of chopped mustard greens and simmer about an hour. I thought it would be disgusting, but it was absolutely delicious!!!!
See you on Saturday!
Robbins and Jim
Lonnie and Jeanna
Green Dirt Farm
We have a perfectly ripe and totally delicious batch of Bossa for you this week (I think its our best yet)! We'll also have all of our other cheeses and a full range of lamb cuts including SAUSAGE! Hope to see you on Saturday!
And much more from Benedict Builders, Wood Mood, Gunther Farms, as well! 
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