Thanks for coming out in mass to make last week such a great market opening! Some of our farmers had their best week ever thanks to you! There are a lot of activities and new stuff happening this Saturday, so be sure to read on…
We would like to give a BIG shout out to our new vendors Oishii, Stony Crest Urban Farms & Muroak:
Oishii means delicious! Lance Wade Duffin features fresh, organic confections and baked goods, along with beautiful food themed artwork and apparel. This week he will have a selection of hand-crafted caramels including Rosemary, Fleur de Sel, and Pasilla chili. He also will have artisan shortbread in traditional Scottish, Lemon and Chocolate-Kahlua flavors. We will also have hand printed t-shirts and aprons.
Muroak Farm Hello, from Muroak Farm. This week we should have, Freckles lettuce (this is a romaine type with red speckles) very tasty and pleasing to the eye. We will also have leaf lettuce, potted strawberry starts, potted blackberry starts, red Russian kale plants and also a number of beautiful clocks and mirrors made from cherry, oak, walnut, locust and ash. These wood items are all hand made here in our wood shop from wood selected in our local area by myself and a friend of mine. We will also have a few bags of grape vine smoker chips for those of you who like the good taste of grape smoked meats (featured in our chef’s demo). Please stop by and visit John Madina and take a look!
We had a great time on opening day of the market! It was great to connect with people who love fresh local food. Red and green colors are no longer just for Christmas - they are the color of fresh spring vegetables we will be bringing to market this week.... Radishes, Spinach, Swiss Chard (both rainbow and butter varieties), Bibb, Mixed Leaf and Romaine Lettuces, Sweet 7-TopTurnip Greens, Baby Bulls Blood Beet Greens, Pak Choi, and Spring Garlic. In addition to the Beet Greens recipes, we have 4 yummy recipes for using Bibb lettuce. Our "City Salad Bowls" were a big hit last week. We will again have a selection of baby romaines, leaf lettuce and Mesclun to choose from. Finally, the ground might be dry enough to plant the healthy hosta and daylilies assortment we offer. See you Saturday!
IN OUR CHEF’S TENT – Demo’s at 10 am & 12 noon
The boys are back! Two young, hip local Midwest chef “mercenaries” are back for a rare appearance in support of the market and local food. Ben Johnson and Josh Rosen, formerly of Stonehenge catering in KC, and Zano’s Italian Restaurant, have returned from their respective US tours to show us where the BEEF is this Saturday (in the tent at Wells Family Farm – thanks, Kim!). Josh Rosen started young with Jasper Mirable, then went on to graduate from Le Cordon Bleu in Scottsdale. His most recent work was at the highly rated Lon’s at the Hermosa Inn, a diamond resort in Arizona. Ben started on the Country Club Plaza at Japengo, and went on to local Brookside favorite Joe D’s. He’s been knocking out healthy gourmet food at a private, holistic rehab center in Colorado.
They will be dueling out the steaks on the grill with some beautiful fresh market produce dishes on the side! It promises to be a gorgeous plate – fit for an art fair weekend.
IN CHILDREN’S CORNER
Bring on the kids this weekend for their own Brookside Market Food Art! Children’s Corner will feature activities that showcase different kinds of edibles, where they come from, what they look like, etc. Kids can create original art, either painted or sculpted! Much thanks to Meri Bara for her volunteer efforts!
Lastly, but most importantly, here are the treats from our favorite Brookside Market vendors:
Blue Door Farm:
Wow! What a great opening day. Thanks to everyone who came out and enjoyed the day, despite the chilly spring weather. It was wonderful to see everyone again.
I spent this week planting, weeding and organizing the greenhouse. Everything is suddenly growing so quickly!
The lettuce is really loving this cool spring weather, and I will have plenty of gorgeoushead lettuce and bagged leaf lettuce. I'll have the always mild and luscious butterhead lettuce, crispy romaine, beautiful red bibb/romaine, petite little buttercrunch and green leaf lettuce that is perfect for a burger or sandwich.
The spring garlic, for those of you who missed me raving about it last week, is insane this year. The winter was apparently perfect for garlic growth, because the garlic is huge this spring. Also delicious, as demonstrated by Jasper last week. (Thanks Jasper!). Spring garlic is simply the garlic version of a spring onion - the garlic plant before it starts to bulb. You prepare it much as you would a leek - just coarse chop the white and pale green sections and use it in dishes that need a sweet, green, garlicky flavor. Excellent grilled! Because the garlic growing so quickly, the "window" for my spring garlic may be a little shorter this year - get it while it lasts! Once it starts to bulb we must wait for garlic scapes and then full sized garlic.
I'm hoping that my radishes will finish sizing up before Saturday. As of Wednesday morning, your guess is as good as mine. :) I'll also have to see about the first picking ofarugula. With luck, it will be ready.
I'll also be bringing more lambsquarter, which is young and tender (and everywhere in my high tunnel). I'll also be bringing a great recipe and some nutritional facts. This green is so healthy, so tasty, and grows great in our climate. It's not a weed, it's a midwestern gourmet specialty!
As I mentioned, the transplants are going wild in the greenhouse. I'll have lettuce, chard, broccoli and cabbage starts, as well as the warm season favorites: many, many varieties oftomatoes (including several that do well in containers) and peppers (sweet and hot). I'll have some new varieties available that I didn't have last week. I will once again be bringing artichoke starts, and a wide variety of herbs, including basil, thyme, savory, parsley and chives.
I'll also have flowers to brighten up your yard or garden, including nasturtiums, marigolds, cosmos, calendula and zinnias.
See you Saturday!
Red Ridge Farms
As I wander through the rows of baby plants coming up at Red Ridge Farms, I am very excited about the market season. A CSA member visited today and exclaimed about the wonderful fragrances she was experiencing- rows of herbs, kale, peas, cilantro all scenting the air and making her hungry! So come on out to the market and shop by scent! We'll have fresh cut cilantro, dill, chives and a few other herbs. Hopefully some fragrant bouquets, and all the sweet crunchy leafy greens you need: leaf and head lettuce, spinach, baby kale, arugula, baby greens, and microgreens (cut and by the tray). Our spring onion are delicious, and if you haven't tried some wild garlic, you need to grab a bundle before they're gone for the season.
Of course we'll have our famous herb transplants, a few annuals, tomatoes, peppers, and mixed flower and herb containers- just in time for Mother's Day.
Several of you found our rodent and rabbit repellent last week- come tell us how it worked for you. We created this product out of necessity- 11 ingredients (essential oils, food grade oils, and cedar chips) all with the purpose of keeping those pesky 4 legged vegetarians away from your garden and yard. It's working for us- a great, safe way to rid our garden of veggie predators.
And one more product: go to www.chicketydoodoo.com and read all about this wonderful certified organic compost. If you want a bag, come see us Saturday!
From the Kansas City Center for Urban Agriculture’s Gibbs Road Community Farm
Thank you all ---each and every one---for coming out to what is being called the best opening day of the Brookside Farmers’ Market. It was a great day. We look forward to the summer and all it may bring. Thanks to Market Manager Pam Bramlett! Brookside is known as the place to get the city’s best produce and is growing into the place to hang out no matter what your age-- to listen to music, visit with friends, learn a thing or two and have some fun. Thanks, Pam! We appreciate your hard work and lovely presence at the market.
In case you’re wondering…it is time to plant your garden! We’ll be bringing lots of tomatoes, peppers, eggplant, basil and other herb transplants. Cool weather crops are loving this weather, so get your Swiss chard, kale, broccoli, lettuce and kohlrabi transplants this weekend.
If you can’t wait to grow your own, then we’ll be happy to supply all your produce needs for the week. Come early to get the best selection! We’ll have spinach, Swiss chard, kale,lovely salad mix, lettuce mix, watercress, Funky Fresh stir-fry mix, head lettuce and romaine, collard greens, cucumbers, arugula, broccoli raab, Chinese broccoli, turnips, radishes, carrots, beets, spring onions, scallions and many fresh herbs.
Always remember the advice Michael Pollen shares with us…EAT FOOD.
Along with our own…HAVE SOME FUN!
From Bread of Life
Hi Brookside Friends,
We loved being back at Market this year and look forward to the season of greens, tomatoes, squash ( I love zucchini bread!) and all the veggies in between. Luke and Josiah will be at market this week with all the breads, granolas, Gluten Free baked goods and breakfast burritos.
Hope your week is sunny, Luke, Josiah and Kathy
Bear Creek Farms
Another cold wet week here - we are so ready for sun and warmth! The wood ducks, though, are enjoying swimming in the creek right behind the house and i am loving seeing them. Soon they will head off to lay their eggs in trees along the Bear Creek. The greenhouses are full of toads - one has buried himself in a big pot of herbs - we can only see his big toad eyes looking out.
This week we'll have more of the beautiful red loose leaf and green romaine lettuces, green onions, crunchy dark green spinach, spring garlic, rhubarb, ASPARAGUS, and more! My golly, we've been having roasted asparagus every night this week - what a treat!
We'll also have plants for your gardens - HEIRLOOM TOMATOES, 100's of varieties, PEPPERS, EGGPLANT, HERBS, and fruits - FIGS, RASPBERRIES, BLACKBERRIES, KIWIS, GRAPES, and more. Now is the time to fill yards with edible plants and this week is supposed to finally dry up and be sunny - so the perfect time to plant!
Thanks for all the wonderful hellos after a long winter - and thanks for all of your support at market. We look forward to seeing you all Saturday!
Lonnie and Jeanna Logan and Makayla Robbins, Jim and Austin
From Back Acres - The Guenther's
We will have head lettuce (red and green), red loose leaf lettuce, radishes, spinach, kale and arugula. We will also be bringing pasture pork and goat milk by pre-order/pre-pay.
We will miss Benedict Builders this week due to a family function.
Kaye Johnston is a soulful and talented songwriter who performs her music with great emotion and grace. Musical from the tender age four, Kaye is classically trained in piano and voice and also plays mandolin and guitar.