Dearest Connoisseurs of Conscious Cuisine -
Wow!!! This weather is awesome!! Farmers are madly rejoicing as the snow and ice melt. We can finally get back to our fields where we belong. Farmer Dan and I have soooo much to do on URBAVORE - our 13.5 acre piece of RAW urban land. Needless to say, it is incredibly daunting. BUT, it is exciting too. Working a piece of land and watching life slowly come into itself is absolutely riveting. As the baby grows in my belly, the farm grows all around me. The baby was the size of a walnut when we planted out our antique orchard; just think how big baby will be when we harvest our first apples! Okay, Okay.....I never wanted kids, it's true.....and this little "badseed" shocked the hell out of us. However, I am coming around to the idea of motherhood and I have no choice but to "romanticize" the chaos of building this farm & simultaneously raising this child on a shoe string. Otherwise, my fears and stress level will simply get the better of me!....(and all you KC eaters wouldn't want Farmer Brooke to have a meltdown, right???) Hahaha - Don't be fooled - I have one just about every week, but only Farmer Dan is lucky enough to witness those!
Well - before I digress any further, how about we turn our attention to the fabulous LOCAL FOOD available this Friday at the BADSEED *Winter* Farmers Market from 4-8 PM. Only two markets left for the season!!! Stock up or go back to the SOULLESS SUPERMARKET.....(the Jaws
I am particularly excited about this week's market because the weather is good (which means ALL the farmers will be here) and we have a "special guest".
NEW VENDOR ALERT:
Chris Glenn, KCMO
Who knew flour, yeast and fermentation could produce such beautiful results!! To say the least - this man knows how to bake some BREAD!! Chris bakes by day at Cafe Europa in Crestwood.......but he will be "moonlighting" this Friday night at the BADSEED with some totally crusty & crazy rustic loaves that will make your head spin. (Olive oil never had it soooo good). Chris is not a regular - so get these loaves while you can!! Chris uses locally-grown/locally-milled/certified organic flour from Heartlandmill with a sourdough "starter"; bread is baked in a wood-fired oven. This week he will have a nice french loaf in the style of Pain au Levain. Come early....these loaves won't last.
Chris Glenn, KCMO
Who knew flour, yeast and fermentation could produce such beautiful results!! To say the least - this man knows how to bake some BREAD!! Chris bakes by day at Cafe Europa in Crestwood.......but he will be "moonlighting" this Friday night at the BADSEED with some totally crusty & crazy rustic loaves that will make your head spin. (Olive oil never had it soooo good). Chris is not a regular - so get these loaves while you can!! Chris uses locally-grown/locally-milled/
From Our Regular Gang of Growers:
Bigg Blue Farm, Stan & Carmen Biggs (Mosby, MO)