Everything's up to date in Kansas City... right?

Food movement: Occupy Wall Street and Big Food: October 29

Thanks to Erica Lade for sending the poster and these links to articles connecting Occupy Wall Street to the Food Movement:
And in case you missed this week’s New Yorker:

Join the food movement!

20111028 - Funky Friday Farmers' Market ~ BADSEED - Kansas City, Mo - EVERY FRIDAY 4pm-9pm

Dearest Friends and Foodies -

Planting Garlic with Dad
I had this absolutely riveting "market e-mail" planned out in my head and then I accidentally drank 1 and 1/2 glasses of wine (yes....breastfeeding mothers drink wine!!) and now at 10:23 PM I am embarrassingly worthless.   Percy is sleeping at my feet and any minute he is sure to wake up with a shrill scream and demand my (wine-tainted) milk.  OH MAN.....between feeding him and feeding YOU, I am one worn out farmer.  Anyway, before I trail off into incoherent nonsense, let's touch on some of the week's highlights - GARLIC PLANTING!  Oh yes, it is that time of year.  Farmer Dan and I and the URBAVORE Crew have been chipping away at rock hard earth in an effort to inject thousands of flavor-packed cloves of garlic that will evolve into flavor-packed BULBS of garlic come July 2012.  It's a labor of love to say the least.  As you know, we practice "no-till" agriculture so instead of simply pressing cloves of garlic into freshly-tilled, oh so soft soil, we fools are digging thousands of individual holes in a hard pan of clay that has never seen the tines of a tiller nor has it seen adequate rain fall for weeks on end.  It is about the most ludicrous thing you can imagine.  Oh yeah....did I mention we may very well be the largest garlic growers in the state of Missouri?  If not the largest, certainly the nuttiest!  Anyway, I felt like sharing a bit of my INSANE farming practices with all of you in hopes that one of you would have me committed.  I'll have my bags packed and be good & ready to be toted off to the "looney bin" this Friday at the BADSEED Farmer's Market from 4-9 PM.  In addition to INSANE Organic Farmers, you will also find a plethora of homegrown delights including mean greens, winter squash, sweet potatoes, GARLIC, wholesome baked goods, artisan cheeses, free-range meats, raw honey, liquid elixirs, and a whole lot more.  Dig in.              


New Vendor Alert:

Alright folks.....I hope your sweet tooth is in full effect cuz good ole' Alice is back with her homegrown, sugary delights!!  

Please welcome

Alice & Marvin Huenefeld of

Western Hills Produce in Wellington, MO.  Alice is famous for her utterly delicious baked goods made from homegrown, hand-milled whole wheat flour.  Other products include

Farm-Fresh Brown EGGS,
Jams and Jellies from homegrown fruit, various produce in season, and gorgeous wood turned items by Marvin.   



*This recipe is inspired by the new shipment of our locally milled & certified organic ARTISAN FLOUR as well as the onslaught of EGGS my free-ranging hens are beginning to lay!

Classic Chocolate Chunk Cookies
featuring local ingredients!!

**This recipe is a slightly altered version of Erin Reynolds Brown's who owns Dolce Baking Co. in Prairie Village, KS.  If you've got a sweet tooth, you absolutely must pay her a visit very soon!!

2 1/4 cups all-purpose flour (from Heartland Mill, www.heartlandmill.com)
1 tsp baking soda
1 tsp salt
1 cup butter, softened (from Shatto Dairy, www.shattomilk.com)
3/4 cup organic, evaporated cane juice (sugar)
3/4 cup packed brown sugar
1 tsp pure vanilla extract
2 free-range, farm-fresh eggs
*(local eggs tend to be on the slightly smaller side, so use three if necessary)
1 3/4 cups roughly chopped, semi-sweetened organic chocolate bars
1 1/2 cups Missouri Pecans


Preheat oven to 340 degrees.

Combine flour, salt, and baking soda in a bowl.  Beat butter, white and brown sugar, and  vanilla in a large mixing bowl until light and creamy.  Add your eggs one at a time, mixing thoroughly after each addition.  Scrape down sides of bowl with rubber spatula and gradually add your flour mixture, beating as you go.  Stir in chocolate chunks and pecans.  Drop heaping, rounded tablespoons onto baking sheets lined with parchment paper.

Bake for 9-11 minutes or until lightly golden brown.  Cool on baking sheet for several minutes then remove to wire racks to cool completely......(or gobble them all down while they are still piping HOT!!!!)


Sexy Veggie of the Week

This week's Runner-Up is Japanese Sweet Potatoes.   What can I say..... these tasty tubers are "roasted marshmallow goodness" to the core!!  I love these fuschia-skinned, white fleshed tubers with all my heart.  They are simply divine with their dense and deliciously DRY texture that is complimented by a subtle sweetness.  I prefer them to your typical orange-fleshed sweet potato because they have a certain quality that caters to more sophisticated dishes with a bit more complexity and character.  Use them any which way in a variety of gourmet dishes, but don't forget to simply fry them up for breakfast with a couple farm-fresh eggs.  That is my favorite way to eat em'.  They also make a killer sweet potato hash.  Eat your heart out while supplies last!!


This week's Grand Prize Winner is O'Henry Sweet Potatoes. O'Lordy!!!.....O'Henry!!!  These babies are soooooo sweet!!  No joke.  These are the sweetest of the sweet potato varieties on the market.  They are incredibly unique with their beautiful pale yellow skin, cream colored flesh, and insanely rich flavor that speaks of nuts and honey!!  This aromatic tuber bakes up perfectly as the flesh is dry and flour-y.  This sweet pot is my new favorite, not only for it's sugar-crazed flesh, but for it's absolutely angelic appearance.  Mash these mouthwatering morsels with honey and butter, or take it even further and make a PIE.  Whatever you do....sweet or savory....you cannot go wrong.  Quantities are limited.  EAT SWEET (straight from the dirt) this Friday!   


Pictures are attached.  You know the drill - print them out, blow them up, and plaster them all over the men's room!!



A project of BADSEED - Brooke Salvaggio & Daniel Heryer
5500 Bennington Ave., Kansas City, MO 64129
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.
*SWEET POTATOES (in Beauregard, Japanese, & O'Henry!!)
*Easter Egg Radishes
*Watermelon Radishes
*Giant Japanese Red Mustards
*ACORN SQUASH in Carnival, and Table Queen!!
*Sweet Dumpling Squash (the sweetest of all the winter squash)
*Sugar Pie Pumpkins
*Gourmet Red Lettuce Mix
*Oasis Gourmet Turnips
*Large & Luscious LEEKS!!
*Green Tomatoes
*Sweet Bell Peppers including Purple Beauty, Chocolate Sweet, and Carmen
*GARLIC!!! (in assorted gourmet varieties)
*Italian Parsley

Herb'n Gardener
Lew Edmister
17th and Belleview, Kansas City, MO 64108
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

JJ Farms
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!
*YAY.......they're BACK!!!
*Lettuce Heads

Blue Door Farm
Laura Christensen
Kansas City, KS
Laura grows an absolutely stunning array of certified organic vegetables on her thriving urban farm in KCK.  Her homegrown goods can be found at the Brookside Farmers Market every Saturday during the regular growing season & at the BADSEED Farmers' Market in the late Fall and early Winter.  Yum....
Rapini (last call for a couple weeks)
Purple Majesty Potatoes
Romaine and Red Sails Lettuce
Swiss Chard
a wee bit o' Broccoli
a few bags of Spinach
Cutting Celery
**Shelf-Ripened Tomatoes (they aint vine ripened but they are local & organic...)
"Also a quick note to share a bit of my fortuitous stupidity... I have been telling folks that the deer ate my sweetpotato greens with such enthusiasm that the plants did not produce any sweet potatoes of marketable size.   Boy, was I wrong.  Yes, a couple outside rows only produced tiny potatoes, but it turns out the lazy deer weren't so hard on inner rows of the sweet potato patch.  So in a couple weeks (after I "cure" them in warm, humid temps to sweeten them up and toughen the skin), I'll have sweet potatoes at market.  Hurrah!"

Parker Farms All-Natural Meats
Tom & Paula Parker
Richmond, MO
"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."
*Ground Beef  & Patties
*Pork Products: Chops, Brats, Breakfast Sausage, Italian Sausage, & Spare Ribs
*Lamb Cuts: Ground Lamb, Shoulder Steaks, Rib Chop (butterfly cut, loin chops), Leg (bone in whole, shanks, lamb liver)
**Pastured Chickens !!!!
*Tea Towels, Hand-made Teas, Candles, and Gourd Bird Houses from the lovely Parker Girls!!

Green Dirt Farm
Jacqueline Smith & Sarah Hoffman
Weston, MO
"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."
*Grass-Fed Lamb
*Artisan Sheep's Milk Cheese in aged and fresh varieties
New Traditionalist - Artisan Bread
Chris Glenn
Kansas City, MO
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!    
**Chris is MIA for now.  I am confident that he will return soon.  I'll keep you posted.

Miller's Honey
Les MIller
Independence, MO
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.
*Raw Honey
*Bees Wax Candles

Get Real Food Co.
Sean Henry
Kansas City
"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."
*Micro-Brewed, All-Natural SODA!!

Oddly Correct Coffee Roasters
Kansas City, Missouri
"Serving the nano coffee needs of the believers in a nano consumer lifestyle"
*Micro-Roasted Coffee by the bag and by the cup

Other goodies include:

Certified Organic Flour from Heartland Mill


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


Yours Truly,
-farmer and MILK mistress of the BADSEED

www.badseedkc.com * REGULAR HOURS thru November 18 - winter hours through Feb, 2012
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