A document signed by more than 50 civil society organizations (CSOs) is asking the United Nations Conference on Sustainable Development scheduled to take place in Rio De Janeiro, Brazil in June 2012, to ban the use of genetically modified foods...
Oh the joy of Fall.....Oh the joy of cooking......Oh the joy of growing the finest and freshest foods on the market.......Oooooh blah, blah, blah.....
Really folks - do you truly want to hear me drone on about the Food Revolution yet again?? Week after week I harass you with my "local-organic" blabber, my "know your farmer" rantings, and my "eat your heart out" urgings. But this week I've had enough. I'm so SICK of hearing myself talk. THIS FLAILING FARMER HAS REACHED HER LIMIT!!!....and not at the hands of a crop failure, or deer pressure, or drought, or anything else related to the hardships of farming - BUT AT THE HANDS OF A BABY.....a precious, sweet-smelling, innocent, and charming little thing called PERCY JAMES. This 4 month old ball of joy has pushed me to the point of no return. I am officially a Zombie and I cannot go on in the world of the living. SLEEP is simply something I don't do and therefore I am TOO TIRED TO TYPE.
Will you forgive me???......and still support my dirty-finger-nailed farmers this Friday at the BADSEED Market from 4-9 PM??? You'd better, cuz this Zombie Farmer doesn't play nice. As they say - EAT OR DIE!!!!
Preparing Your Herbal First Aid Kit+Top Herbs to Have on Hand
Saturday, October 22nd, 1-4 pm
It's time to clean out your old medicine cabinet! Toss out those outdated
antibiotics, mysterious cough syrups, and replace them with safe, effective
herbal remedies - all of which can be grown and processed in the comfort of your home! (Look for related medicine-making workshops in the months to come). Find which herbs to use for common household ailments, such as headaches, stomachaches, fevers, insomnia/restlessness, colds, flus and more. Also discover which herbs are a "must" to have on hand for minor medical emergencies.
To get you started with stocking your herbal pantry, each participant will assemble and take home a kit including a 1 oz tincture of individual choice and a trauma compress blend. Other plant-based medicines discussed in class will be available for sale at a discounted price.
~Class cost: $40
~Class size is limited (and space fills up fast!); registration is required.
~To register for classes at the BADSEED in Kansas City, or to inquire about workshop dates in Lawrence, please contact the herbalist, Amy Bousman firstname.lastname@example.org.
This week's Runner-Up is the devilishly delicious BLACK SPANISH RADISH! Wow!!....what a stunning & stately root vegetable!! This jet black radish with stark-white HOT HOT flesh is a winter variety that keeps on keepin' on!! This fantastic cultivar dates back to 1548 and was a common garden variety in both England and France during the early 19th century. This black-skinned, fiery mistress can be stored & enjoyed all winter long!! The old-fashioned way is to bury the roots in a carton of moist sand and store in a cool place that will not freeze. The more modern approach is to simply put them in a perforated bag in the fridge. Either way, stock up now and stash them away for those cold winter nights. They'll be sure to turn up the heat and get those taste buds burnin' with love. The following recipes will get you on the right track:
BLACK SPANISH RADISH REMOULADE 2 medium black Spanish radishes 3 tablespoons Dijon-style mustard 4 tablespoons olive oil 1 teaspoon wine vinegar 1/4 cup minced fresh parsley leaves Coarsely grate the radishes. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the grated radish and the parsley and toss the mixture well. Serves 6. SWEET & SOUR BLACK RADISH SALAD 2 T olive oil or butter, divided use 2 small/medium black spanish radishes, cut into 1/4 inch dice 2 leeks, trimmed and thinly sliced 1/4 cup rice wine or white wine vinegar 1/4 cup water about 2 teaspoons honey Cook in 1 T of oil or butter over medium heat the leeks and radishes for about 3 minutes, until softened and beginning to brown. Add vinegar and water and cook, stirring often, until radishes are soft but still a little firm, about 5 more minutes. Add honey to taste. Season with salt and pepper.
This week's Grand-Prize-Winner is the world-renowned LONG ISLAND CHEESE PUMPKIN!!! OOOOH BABY.....(I don't even know where to begin). Maybe I should start out by saying that this freakin' pumpkin is considered to be the BEST PIE-MAKING PUMPKIN ON THE WHOLE DAMN PLANET!!! I would whole-heartedly agree with that statement. These coveted heirlooms are native to Long Island (...imagine that!!) and have a beautifully ribbed tan rind and large, flattened body that suggests a wheel of cheese. As if their outer appearance isn't glorious enough, their heavenly flesh is where it's really at. Talk about rich & creamy....it doesn't get any better than this!! The cheese pumpkin is from themoschata squash family (which is also home to the butternut) therefore the flesh is not watery and stringy like your typical pumpkin, but ultra dense and smooth. **That is the key element to making an obscenely delicious pie. Furthermore, the cavity is very small resulting in thick and sensuous walls full of flavorful flesh. One medium sized cheese pumpkin can make nearly 10 cups of puree!! This puree will go on to make loads of mind-blowing pies, soups, breads, curries, fillings, baby food!!, and more. Cutting open a large Cheese Pumpkin is nothing short of a religious experience. As the knife carefully splits the pumpkin body, a heavenly aroma fills the air and blinding orange matter obscures your vision. Your senses overcome your entire being and you are hopelessly thrown into sheer pumpkin bliss. It is like nothing else. I LIVE AND DIE FOR THIS PUMPKIN!!! Anyway..... (I'm getting a little worked up as I type...) I suggest making loads of puree and squirreling it away in your freezer for winter binging. Check out the following link for GORGEOUS PHOTOS and a straight forward approach to a simple PUMPKIN PUREE. If you do one thing in your kitchen this Fall - PROCESS THIS PUMPKIN!!!
Pictures are attached. You know the drill - print them out, blow them up, and plaster them all over the men's room!!
Welcome to URBAVORE - an off-grid, diversified, urban farmstead in the heart of KCMO. Born in 2011, URBAVORE is working towards the creation of an “edible oasis” that brings organic growth, sustainable life, and creative solutions to a city neighborhood. We grow an extensive variety of heirloom vegetables noted for their unique appearance and extraordinary flavor, as well as an array of culinary/medicinal herbs and edible flowers. URBAVORE is a non-certified, beyond organic operation dedicated to respecting both the health of the individual and the environment. It is our aim to build community and collective consciousness through the universal pleasure that comes from eating good food.
*LONG ISLAND CHEESE PUMPKINS!! (only the best pie-making pumpkin in the world....)
*BLACK SPANISH RADISHES
*Giant Japanese Red Mustards
*BLUE HUBBARD WINTER SQUASH!!!
*ACORN SQUASH in Paydon, Carnival, and Table Queen!!
*Sweet Dumpling Squash (the sweetest of all the winter squash)
For the “meanest greens” in town, check out Lew's gourmet selection of urban-grown goodies. He grows a mouthwatering array of lettuces, spicy mustards, arugula, and gourmet salad mixes on KC’s west side. Other tasty morsels include heirloom tomatoes, peppers, cucumbers, okra, and filet beans. New For 2011 -RUSTIC BREAD straight from Lew’s hand-built wood-fired oven. YUM!
*Loads of luscious GOURMET GREENS including Arugula, Lettuce Mix, and "Spice on Spice" Mustard Madness
John & Judy Kaiahua
8531 E. 81st Terrace, Raytown, MO 64138
John has been growing organically since 1984!! He plants, weeds, and harvests all his own crops on urban land that has been chemical free for over 20 years. Produce includes a wide array of vegetable offerings as well as apples, peaches, and pears in season. John is originally from the far off lands of Hawaii where he comes from a long line of pearl divers!! Now he spends his days out of the ocean and in the dirt, growing righteous foods for the Kansas City community. Lucky us!
"We produce all-natural gourmet beef, lamb, pork, poultry, and eggs. All of our beef and lamb is 100% grassfed. They are never fed any grain, animal by products, antibiotics, or injected with growth hormones. We have been practicing Management Intensive Grazing since 1997. It is our goal to care for all of the livestock that we have been blessed with, in as natural and humane a manner as we can. Our chickens for meat and eggs are also raised on pasture with green grass under their feet as much as the weather in this part of the world allows. Our hogs are fed grain, but do live outdoors with dirt under their feet. We do not use any petroleum based pesticides or fertilizers on our pastures. We believe that healthy people, and healthy animals start with healthy plants and a healthy, biologically active, soil community. Our meats are available at the BADSEED Market or through our Community Supported Agriculture shares."
"Life is too short to eat grocery store cheeses! Green Dirt Farm, LLC invites you to try our HANDCRAFTED ARTISANAL SHEEP CHEESES created with milk from our very own PASTURED ewes. You can be assured of a richness and depth of flavor unique to the rolling bluffs of Weston, MO. Also on the menu is 100% GRASS-FED LAMB which is of unsurpassed quality, tenderness, and flavor."
*Artisan Sheep's Milk Cheese in aged and fresh varieties
Chris produces old-world, rustic loaves from the finest locally-grown and milled flour on the market. His breads are made from a sour-dough "starter", lovingly kneaded, and baked to perfection in a wood-fired oven. Flour and water never tasted so good!
Les Miller only produces the best damn RAW HONEY on the market. No joke!! He is an encyclopedia of knowledge when it comes to sustainable bee keeping and uses 100% natural and holistic methods for managing his hives which range from 60 to 100 at any given time. His honey is sold in various quantities, and 1 gallon jugs are available on request! Bees wax candles and other by-products are also available for purchase.
"At GetReal Food Company, we’re committed to creating incredible beverages made with real foods that are naturally brewed. Hand-crafted by real people who truly care about the details, from what they make to how they make it, from what they put in their bodies to what you put in yours. The result is a series of beverages that create a new expression of soft drinks and mixers."