20111104 - Funky Friday Farmers' Market ~ BADSEED - Kansas City, Mo - EVERY FRIDAY 4pm-9pm

Dearest Carnivores, Herbivores, Omnivores, and Locavores –


Whatever it is that you eat – whether it’s meat, plants, or kibble & bits – FOOD doesn’t happen without RAIN.  Be thankful for these glorious drops of water soaking the earth at this very moment.  Area growers have been experiencing a serious autumn drought.  We have not received adequate rain fall for months.  This flailing farmer cannot even begin to tell you how ELATED she is to have RAIN - finally!  Drink up sweet crops for soon you shall feed hordes of HUNGRY people.......this “first” Friday @ the BADSEED Farmers’ Market from 4-9 PM.  Hooray!


I could go on and on about the rain, but as I notice my cracking hands and orange-stained fingertips I am reminded of the day’s activity – SQUASH PROCESSING.  Despite the fact that Farmer Dan and I still have thousands of cloves of garlic to get in the ground, we spent the better part of the day preserving the mother-load of  “seconds” heirloom winter squash and pumpkins.  As sad as it is – only about 50% of our righteous harvest ends up on the market table.  The other half  (glorious, delicious, and oozing) ends up in the compost pile or in mason jars due to rotting caused by unavoidable pest pressure in organic production.  As much as any farmer hates unmarketable crops or "seconds", at least my pantry & freezer will be stocked all winter long.  Percival James can look forward to creamy homemade baby food as his haggard parents devour pumpkin soups, ravioli, pies, breads, and more.  To put it into perspective - I LIVE FOR WINTER SQUASH and I grow the most ridiculous varieties!  Despite the fact that the drone of the food processor gave me an awful migraine all day long, I did enjoy noting the many nuances of each cultivar as they were pureed to perfection.  The Japanese Pink Banana Squash were the creamiest, the Uncle David's Dakota Tears were the orangest, the Waltham Butternuts were the sweetest, and the Long Island Cheese Pumpkins were the richest.  

Anyway.....(after all that rambling).....it isn't even the squash itself that I want to talk about - it is the hands that grow the squash that deserve attention.  In other words, it is my righteous 2011 Farm Apprentices that are in need of a major shout-out!!  Mark Ruzicka, Calvin Kellerstrass, Rachel Meyer, and Kim Schmidt just finished their last week on the farm.  They have been busting their butts rain or shine for the last 8 months and it was no easy growing season.  They endured harsh weather extremes, heartbreaking crop failures, the brutal slaughtering of my beloved dairy goats, the birth of my gorgeous son, the opening of our Farmstand and City-wide Composting Program, and the general chaos that comes from first year "no-till" veggie production on new land.  URBAVORE Urban Farm flourished into a delicious reality because of all their hard work.....and now that I am without them (90 hours of labor a week up and gone!!!) I am PANICKING and thinking about next season.  

On that note, here is the official 2012 URBAVORE Urban Farm - CALL FOR APPRENTICES!!!  

Wanna quit your high paying job and sell your soul to KC's craziest urban growers??  Good.  For details about "life in the dirt" please check out the link on our website: http://www.badseedkc.com/farm/volunteer-apprentice/

I have not up-dated the page to reflect 2012, but details are more or less the same.  We offer both 30 hour a week apprenticeships (in exchange for housing and a weekly CSA share)  or 15 hour a week "volunteer" apprenticeships.  Apprentices will develop skills in no-till, “beyond-organic” vegetable production, integrated livestock management, orchard planting & tree crop maintenance, windrow composting, direct marketing, food preservation, homesteading skills, and more.

Application deadline is January 1st.  Grow with us!!!   


New Vendor Alert:

Many of you have been hounding me about those insanely delectable FRESH ORGANIC CHESTNUTS that were available last Fall.  Well, guess what....they're back!!  Get in the holiday spirit... ...cuz Chestnut Charlie will be at the BADSEED this Friday roasting those babies "on an open fire"!!  If you didn't get a chance to try them last year, you simply MUST.  They are supple & sweet and simply irresistible.  Samples are available.  Chestnuts are sold roasted by the cone (for devouring right then and there), or raw by the pound with excellent roasting instructions.  I get a whole bunch and freeze em' so I have them through the winter.  Don't miss out!!       SEE ALSO:     http://www.chestnutcharlie.com/roastingrecipes.html

Up-coming Class for all you wannabe Medicine Makers -

Medicinal Roots Workshop
Fresh Plant Medicine Making and a Whole Lot More

Saturday, November 12th from 1 - 4:00 at the Sub Rosa Sanctuary
(10 miles north of Lawrence)

For details and registration, please e-mail the herbalist at amy.subrosasanctuary@yahoo.com

Sexy Veggie of the Week

This week's Runner-Up is radiant Rainbow Chard.

 That's right.....this leafy lady received "sexy veggie of the week" earlier in the spring BUT (since she's soooo damn sexy) she is now making her autumn debut.  Rainbow Chard is one of those glorious greens that graces the market tables in the cooler months.  When the air is chilly her neon-colored stalks radiate life and her tender green leaves exude subtle flavor and tender texture.  This mild green is loved amongst foodies and chefs alike for her striking appearance and delicate disposition.  Simply saute this garden green with a little olive oil, a handful of chopped & roasted chestnuts, and yellow raisins OR add it to any combo of seasonal ingredients.  Whatever you do, you cannot go wrong.  Thankfully, there should be no shortage of Chard this Friday as all my gregarious growers will be stocked up.  Different dirt imparts different flavors so go wild and get some from EVERYONE!!     

This week's Grand Prize Winner is the wild and wicked Watermelon Radish.  

Whoa Mama!!  This is one wild looking radish and aptly named - when you slice this glowing goddess open you are blinded by watermelon-pink flesh perfectly outlined by a gorgeous green rind.  They are sweet too!...(at least for a radish).  They have a milder and slightly sweeter flavor that adds the perfect pizazz to salads or sautes.  Oh yeah...I forgot to mention their other likeness to watermelons - they're HUGE!  Slice em' thin and use em' like chips with a variety of homemade dips.  For those of you who need a little more direction in the kitchen - check out this Recipe for a simple salad (with BEAUTIFUL photos).  I think this rockin' root is my new favorite veggie to grow!  Load up NOW.....supplies are limited.  

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 Table Queen!!
*Gold Ball Gourmet Turnips
*Large & Luscious LEEKS!!
*Green Tomatoes
*Sweet Bell Peppers including Purple Beauty, Chocolate Sweet, and Carmen
*GARLIC!!! (in assorted gourmet varieties)
*Italian Parsley
*Thyme **PERSIMMONS....(maybe??)

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, Swiss Chard, 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
*Green Beans!!
*Swiss Chard

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....
Purple Majesty Potatoes
Romaine and Red Sails Lettuce
Swiss Chard
a few bags of Spinach
Cutting Celery
**Shelf-Ripened Tomatoes (they aint vine ripened but they are local & organic...)

Western Hills Produce
Alice & Marvin Huenefeld
Wellington, MO


Alice is famous for her utterly delicious baked goods made from homegrown, hand-milled whole wheat flour.  Her tasty breads, cakes, cookies, and muffins are complimented by an assortment of jams, jellies, pickles, and relishes all made from ingredients sustainably grown on the farm.  Marvin adds his own touch with one of a kind wood-turned items handcrafted with the utmost care and creativity.  Products can be found during the regular growing season at the Westport Farmers' Market.  
*Farm Fresh Brown Eggs
*Wholesome Baked Breads
*Sweet Treats
*Canned Goods
*Wood-turned items by Marvin

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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