Funky Friday Farmers Market at BADSEED - A MUST ON FRIDAYS IN THE CROSSROADS - Nov 19, 2010

An Urban-Organic Farm & Market
Celebrating Local Food, Culture, and Community
Fridays, 4-9pm thru February!
1909 McGee * KCMO * 64108

Dearest Connoisseurs of Conscious Cuisine -

The BADSEED Farmers Market has officially reached it's seasonal climax with this Friday's fantastical fantasia of local foods. Join us from 4-9 PM this Friday for our biggest, most bountiful market of the year:

Pre-Thanksgiving Day
Farmers Market Extravaganza

"Local Organic Delights for your Holiday Feast"

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.

The alternative:

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, 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.



In the flesh:

*All-Natural Meats including grass finished beef (roasts, brisket, T-bones, rib steaks, ribeyes, spare ribs, franks, ground beef, tongue, and more), delicious grass-finished lamb cuts, and all-natural pork products (holiday hams, pork brats, chipotle brats, ham steaks, etc.)

**Paula Parker suggests rubbing their hams down with brown sugar and honey and baking at 275-300 degrees for 1/2 hour per pound. Make sure the meat is thoroughly thawed before baking. YUM!!!

*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
Green Dirt Farm

*Certified Organic Beef including steaks, roasts, ground, and special cuts
Wells Family 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
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

**Green Dirt Farm is offering five new gourmet gifts for the holidays!

Hand-packed with their award-winning farmstead sheep's milk cheeses and
other local fare, these gifts are sure to delight your favorite foodies.
Drop by their table to learn more about all five gifts: Cheese for One,
Santa Snack, Midnight Snack, Holiday Cheese Board, and the Award Winners
Gourmet Basket. They'll be taking orders for holiday delivery.

*Oh soooo delicious OYSTER & SHITAKE MUSHROOMS from Paul and Judy
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:

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 from Brooke and Dan


**Check out my crazy delicious creamed turnip 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 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
Bigg Blue Farm

**Butternut Squash Pie anyone??.....Stan has a great recipe attached

*Arugula, Funky Fresh Greens Mix, Swiss Chard, Spinach, Salad Mix, Turnips, Carrots, Sunchokes, Tomatoes, Scallions, and Herbs from Alicia
at the
KC Community Farm

**Check out Alicia's recipe for "Funky Fresh Slaw" attached!!

*OH MY God!! Brussel Sprouts, Leeks, Greens, & ROOTS
from Tom and Rebecca (the newlyweds!!!)

**Tom has a delicious recipe for "Kale with Vinegar and Eggs" attached!!

In the Loaf:

*Whole Grains Breads, specialty loaves, and baked goodies
(including gluten-free and vegan)
from our friends
t 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
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 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, Pickles, and more (the old fashioned way) from the lovely Alice at

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 jellies, jams and relishes are lovingly made in small batches, with fruit, vegetables and herbs gathered from earth friendly backyards and orchards of Missouri.
They are all slow cooked. We use no commercial pectin, which reduces sugar and increases taste!!

In the pot:

*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!!!!

A brief note from Lew Edminster of Herb"n"Gardener:

"hey there good supporters of the badseed market. my veggie production is over for this year, but i will be at market for a couple hours meeting with last minute rustic bread csa signees. with no veggies to harvest i am now finishing up my bread oven and prepping for a return to market on dec.3 with loaves of crusty sourdough bread. there are still a few csa spots open so you can still sign up friday night. i thank you for your patronage of my veggie goods this season and look forward to your continued support as sourdough bread buyers at market or as csa members."

LIVE NUDE VEGETABLES!! and other organic delights...

Eat Local for the Holidays!!

**Take Note - The BADSEED Market will be closed next week on Friday, November 26th, for the terrifying BLACK FRIDAY!!!

Yours Truly,

- farmer and mistress of the BADSEED

An Urban-Organic Farm & Market
Celebrating Local Food, Culture, and Community
Fridays, 4-9pm thru February!
1909 McGee*KCMO*64108

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