Thanksgiving is all about celebrating family, friendship, and the glorious fruits of the earth. It's about sitting around the table and sharing the "final harvest" of the season amongst neighbors and loved ones. The first Thanksgiving days in New England were harvest festivals, or days for thanking god for plentiful crops. That is why the current holiday takes place late in the Fall, once all the crops have been gathered from the fields. The original festival lasted three days.....three days of feasting and celebrating the good earth.
The reality check:
I imagine those Pilgrims and Indians never could have dreamt up a future holiday centered around toxic foods from a global-consumer marketplace. I bet they never imagined suburban homes full of "butterball" turkeys, Idaho potatoes, and canned green beans. No.....perhaps they had a brighter vision for the future.
My dearest Eaters - there is HOPE!!! Community-based farms and concerned agriculturalists are working diligently to bring nourishment and health back into our lives, our bodies, and our soils. Food is our medicine! Let us heal ourselves with the divine pleasure that comes from eating GOOD FOOD.
Food is Culture, Food is Life, Food is History. It binds us to the earth and connects us to one another. With every bite we exercise our values, our ethics, and our compassion towards one another and the very ground we walk on.
I sincerely encourage each and every one of you to eat "locally and sustainably" produced foods for your holiday meal. There are many social and political reasons behind supporting community farms and families, but in this instance I am talking about something MUCH DEEPER. There is a greater spiritual and natural phenomenon that occurs when we eat from the immediate earth. It literally grounds us and connects us in the most nourishing and necessary way possible. The global/consumer world has severed this bond. We as a society have become complacent, unsatisfied, and fearful!! Thanksgiving dinner can be an opportunity to reconnect and rejuvenate!!!
At BADSEED we are honored to bring you that age-old relationship between "eater" and "farmer" and the "good earth". We are honored to feed you and yours! Calloused hands, aching bones, and warm smiles are waiting.....(and of course) tables full of home-grown foods. Dig in.
Alright, alright, alright......my ultra cheesy "agrarian" ranting is over!! But I had to do it because I am an earth-loving farmer after all, and around this time of year "old McDonald" gets a little worked up. Its been a long season and sometimes, we farmers, need to remember why this "life in the dirt" is so damned important!! Besides, Thanksgiving is my favorite holiday because (frankly) I LOVE TO EAT!!!! On that note -
**I actually managed to get most of our crazy farmers to submit a super yummy "Thanksgiving-ish" recipe featuring their products. It was truly a milestone because farmers hate assignments especially by pushy market managers!! The recipes are nothing short of divine and I have included them all in an attached document along with Farmer Brooke's classic favorites. Be sure to check them out. Recipes include (but are not limited to)
Sweet Potato Risotto with Pecans, Baked Leeks, Butternut Squash Pie, Chestnut Soup with Marsala Mushrooms, Brussels Sprouts Salad with Lemon-Thyme Vinaigrette,Winter Root Vegetables, and Sweet Potato Custard.
Listen up KC - THIS COULD BE YOUR THANKSGIVING TABLE:
In the flesh:
*Grass-Fed Lamb including French Racks, bone-in and boneless lamb legs, lamb kabob meat, lamb shanks cut Osso Bucco style,
lamb stew meat, and ground lamb
from Green Dirt Farm
In the Shell:
*Free-Range Eggs with burnt orange yolks from Paul and Judy
**Check out Judy's attached recipe for a delicious Thanksgiving morning omelette featuring her righteous eggs and yummy oyster mushrooms!!
*Locally foraged Walnuts & Pecans
from John Wilhelm of Grandview, MO
*Fresh Organic CHESTNUTS
from Chestnut Charlie's Tree Crops in Lawrence, KS !!!
**I have included Deb's mouth-watering recipe for Classic Chestnut Soup with Marsala Mushrooms in the attached document but she has a slew of amazing chestnut recipes on the website. Check them out!!!
In the Mold:
*A savvy selection of French Farmstead Sheep's Milk CHEESES
in aged and fresh varieties
*Oh soooo delicious OYSTER & SHITAKE MUSHROOMS from Paul and Judy
at PJ's Mushroom Farm
**These gourmet mushrooms are an excellent addition to classic stuffing and and would work wonderfully in Deb's recipe for Chestnut Soup and Marsala Mushrooms!!
In the Dirt:
*Stellar Sweet Potatoes (in orange-fleshed Beauregard and white-fleshed Japanese), Gourmet Oasis Turnips (tender and succulent for fresh eating), Gold Ball Turnips (creamy golden flesh, great for mashed turnips and garlic), Peppery and Perfect Arugula, Luscious Leeks, "Sex in a Bowl" Salad Mix, Baby Rainbow Chard & Kale, Sexy Saute Mix, and Aromatic Herbs including Cilantro and Parsley
at BADSEED Farm
**Check out my crazy delicious creamed turnip recipe.....it will rock your socks off.
*Broccoli & Cabbage!! (both have sweetened with the cooler weather and are yummy, but I have limited quantities so hurry in), Leeks (a young fall planting with great, sweet flavor), Romaine Lettuce ("teenage"heads great for simple, crunchy salads), Red and Green Lettuce Mix, Kale (loves this cool weather! I promise I will bring lots of this as it was much requested last week), Rapini/Broccoli Raab (my favorite, favorite green. Easy to cook, delicious and healthy), Salad Turnips (super raw or sauteed briefly with butter and herbs), Collard Greens, Mustard Greens, Dandelion Greens, Pac Choi,
and a few Apples and Pears from Laura at
**Check out Laura's recipe for Baked Leeks attached...it is tasty, creamy goodness.....
*Butternut Squash, Acorn Squash, Spaghetti Squash, Blue Hubbard Squash, Sweet Onions, Yellow Onions, Purple Top Turnips, Scallions, Radishes, Kale, Tatsoi, Arugula, Oriental Mix, and Sweet Potatoes from Stan and Carmen
at Bigg Blue Farm
**Butternut Squash Pie anyone??.....Stan has a great recipe attached
*OH MY God!! Brussel Sprouts, Leeks, Greens, & ROOTS
from Tom and Rebecca (the newlyweds!!!)
In the Loaf:
*Whole Grains Breads, specialty loaves, and baked goodies
(including gluten-free and vegan) from our friends
at Bread of Life Bakery
**I use "day old" Bread of Life Bread to make a radical "local" stuffing with PJ's Oyster Mushrooms!!**
*Moist and Delicious breads, pies, buns, cookies, cinnamon rolls, and endless sweet treats from Alice's home-grown and freshly ground wheat
at Western Hills Produce
**Alice is taking orders for both PUMPKIN and PECAN PIES. Call her ASAP at #816-934-2549
*Old world, Rustic Breads including classic sourdough, cinnamon raisin, harvest seven grain, and more....as well as sourdough rolls and ciabatta rolls for your Thanksgiving dinner from the lovely Kim Tucillo at
Roaring River Bread Co.
In the Jar:
*Jams, Jellies, Relishes, Pick
Western Hills Produce
*Old Fashioned Herb Jellies in Apple Butter, Pear Honey, Cranberry Relish, Peach/Rose Petal Jam, Zucchini Relish, Green Tomato/Mango Chutney
from the lovely Deb of YUM TUM
*Rich, dark, and devastating (in all the right ways).....
Organic & Fair Trade Coffee
from our favorite local roaster,
Mr. Harry Lee, at Puddin’ Head
......AND that's not all folks -
For all you "holiday baking fanatics" like myself, BADSEED will be offering LOCAL ORGANIC FLOUR in all purpose, whole wheat, whole wheat pastry, all purpose malted, golden buffalo, and blue corn meal from Heartland Mill in Wichita County. This stuff is divine!!!! www.heartlandmill.
A brief note from Lew Edminster of Herb"n"Gardener: