Gibbs Road Farm (KCK) hosts a Biodynamic Workshop and Preparation Application Demo on Saturday, November 19, 2011

Biodynamic Workshop 
and Preparation Application Demo on 
Saturday, November 19
9am-12pm with potluck and discussion to follow. 

Workshop led by Mark Trela of Saint Mary-of-the-Woods, Indiana. 

Mark has been studying/applying BD methods for more than 20 years and holds several workshops and speaks frequently in the midwest. Mark is the farmer Alicia worked with before coming to Kansas City. 

$15/person, at Gibbs Road Farm (4223 Gibbs Road, Kansas City, KS 666106

Register asap. Space is limited.

Alicia Ellingsworth
Farm Manager, Gibbs Road Community Farm
Cultivate Kansas City
The Center for Urban Agriculture

20111111 - Funky Friday Farmers' Market ~ BADSEED - Kansas City, Mo - EVERY FRIDAY 4pm-9pm

Voracious Eaters and Farm-Fresh Fanatics,

Let's talk shop!

The BADSEED Market is going through some delicious seasonal changes as we move into our *Winter Farmers' Market* which officially begins on Friday, December 2nd and runs all the way through February!!  YAY!.....(good local eatin' all winter long).  Products change, vendors change, and the general flavor of the food morphs into soul-warming yumminess.  

However, the big "shabang" is right around the corner with the BADSEED Pre-Thanksgiving Farmers' Market on Friday, November 18th - our BIGGEST MARKET OF THE YEAR featuring the mother-load of local/organic delights from an awesome array of die-hard farmers who have worked their butts off to bring you the finest fare for your Thanksgiving menu.  This year's featured vendors will include:

Miller's Honey Farm
New Traditionalist - Artisan Bread

PLEASE HELP US SPREAD THE WORD.  Post it on your facebook pages, tell your (hungry) co-workers, scream it at the top of your lungs while idling in your vehicles at stop lights....whatever means necessary!  The KC public MUST KNOW about this STELLAR food event that only happens once a year!  

OK, more shop talk:

The Egg Situation:
The BADSEED Market has had an inconsistent free-range egg supply since our beloved Paul and Judy Miller of PJ's Mushroom Farm had to pull out.  However, the tides are changing.  My "ghetto birds" on URBAVORE Urban Farm are beginning to lay more and more luscious eggs each week.  Right now I have about 8 dozen a week, but soon I should have around 20 dozen.  These eggs are coming from heritage breed hens and are about as "free-range" as it gets.  They exist with no fencing, have access to the entire 13 acre property, and their house (which they tend to migrate around) is moved through the orchards and vegetable grounds in the off-season.  Right now, they are in the former tomato plot eating juicy bugs and over-wintering pests!  Anyway, come early for these coveted yolks!

Alice of Western Hills Produce also has a few dozen farm-fresh eggs available each week.  It is these very eggs that Alice puts in her mouth-watering, ultra moist baked goods!

Lastly, Parker Farms will soon have eggs for sale.  The Parkers' eggs are free-range and very good.  Now that their CSA commitments are over, they will have more eggs to bring to market.  

In conclusion - THE EGG SUPPLY IS INCREASING EACH WEEK!  Get your yolk on.   

The Bread Situation:
OOOOH glorious flour, water, and yeast!!!  Our ever talented (and ever handsome) baker, Chris Glenn, of New Traditionalist is COMING BACK SOON!!  I know you have been viciously jonesing for his hot hot loaves.  Every market I am attacked by some loaf-crazed customer demanding to know the whereabouts of "bread boy".  Well - he will make a triumphant return at the Pre-Thanksgiving Market on the 18th and he will be heavily armed with crusty creations that will make you swoon.  For those of you who like to be in the loop - Chris quit his job where he had access to a bread oven.  He has now scraped up every penny to buy his own oven, is installing it as we speak in a rented kitchen, and will fire it up this coming week.  There is a slim, slim chance he will get it together by this Friday.  Keep you fingers crossed!

Other bread related news - Lew of Herb'n'Gardener has finally completed the construction of his wood fired clay oven!!!  This crazy bastard built it himself right smack in his garden plot and it is GORGEOUS!  Lew will be bringing rustic, fresh baked loaves to market soon.  He is doing test runs now....(trying to understand the FIRE and the FLOUR)....and once he gets it right - you are in for a treat!  Those of you who graciously invested in Lew's oven will be getting your share of bread in a jiffy.  Finalmente!!   

The TURKEY Situation:
Well folks, if you didn't put down your deposit for a free-range turkey from Parker Farms earlier this year, you are in luck.  Paula has 3 to 4 birds extra.  IF YOU WANT ONE, get to market early this Friday and put down a $5 deposit.  First come first serve.  The turkeys fattened up right at the end and finished out between 15 and 20 lbs.  They were butchered by the Parkers themselves a couple weeks back and will be brought to the Pre-Thanksgiving Market frozen to be paid for and picked up.  They are $4/lb.  *A really good price for ethically raised, free-range birds!  

Alright....that was a mouthful!  That's what I've got for now.  Stay tuned and see you Friday!
Sexy Veggie of the Week

This week's Runner-Up is the wonderfully warty and strangely beautiful Celeriac - also know as celery root.  NPR referred to it as the "vegetable world's ugly duckling".  They went on to call it "the unsung frog prince of winter vegetables....pare off it's warty exterior and you'll uncover the royal vegetable within: a perfect, ivory-fleshed, winter alternative to potatoes and other starches."  I'm quoting them cuz I couldn't say it any better!  Celeriac is indeed ugly to the untrained eye - but if you know your sexy veggies, this one is a "must eat"!  A cousin to anise, carrots, parsley, and parsnips, Celeriac is a celery variety that produces a knobby and undeniably flavorful root that is a historic favorite in European countries.  It was used for both medicinal and religious purposes in early civilizations.  Personally speaking, I don't do no voodoo with this stuff - I just eat it!!  It is incredibly versatile and can be peeled and sliced thinly in salads, thrown in stir-frys along with your garlic for flavor, roasted to perfection with other root vegetables, used for stock, or made into a creamy soup!  Get some of this ugly/sexy root vegetable while supplies last.  Our harvest was kinda lousy due to pest pressure from (get this) Roly Polys!!  They love this stuff!!!.....(damn Polys).   As a result, they are small....but still tasty.

This weeks Grand-Prize-Winner isn't a vegetable at all - it is a native tree fruit - but I get to cheat now and again.  Give it up for Wild Persimmons!!!!  How can I express to you how utterly delicious these luscious little fruits are?  They are simply heavenly.  Persimmon trees grow all over Missouri.  The fruits are small, burnt orange, and have large seeds encompassed by luscious sugary flesh reminiscent of a date.  Once the first frost hits and the fruits fall from the trees, they can be carefully gathered and frantically devoured.  The best way to eat em' is to pop em in your mouth whole like a piece of candy.  You can easily separate the vanilla-marshmallow like flesh from the seeds with your tongue and then spit them out.  The seeds have a sweet, jelly-like casing around them, and if you are a bona fide wild persimmon eater you will chew this off as well before discarding the seeds.  Wild Persimmons make the most delectable and moist muffins or cakes - BUT you must have incredible patience and persistence to use them for this purpose because it is quite a feat removing the flesh from the seeds without the talents of ones tongue!  We will have samples available this Friday and the fruits will be sold for $3 a carton.  You gotta try one!!
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 and 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.
(our remaining tots are really ugly but still tasty, available at a reduced price!!)
*Easter Egg Radishes
*Watermelon Radishes
*Giant Japanese Red Mustards
*ACORN SQUASH in Table Queen!!
*Gold Ball Gourmet Turnips
*Large & Luscious LEEKS!!
*Sweet Bell Peppers including Purple Beauty
*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, Swiss Chard, Lettuce Mix, and "Spice on Spice" Mustard Madness

JJ Farms
John and 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!
*Lettuce Heads
*Bok Choy
*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 - purple inside and out, delicious baked, fried or roasted
*Caribe Potatoes - White fleshed potato with bright purple skin makes the fluffiest, tastiest mashed potatoes.
*Broccoli - Tasty fall crop, limited amounts this week
*Swiss Chard - again, limited quantities
*Lettuce - a nice mix of green and red leaf lettuce
*Pac Choi - young, white stemmed, mild green, perfect raw or lightly cooked
*"Surprise" Tomatoes - an odd assortment from my high tunnel tomatoes that I gave up on weeks ago but have somehow managed to survive...  a mix of green and a few ripe.  Not as sweet due to the cold, but still tasty.  I was quite surprised to find them....
*Broccoli Raab - a few bunches from the older planting (getting pungent) and a few from the new planting (much milder, but not heading yet)

Western Hills Produce
Alice and 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 and 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!    
**He will be back on the 18th!!!!

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

(~^CLICK ADDRESS FOR MAP^~) * REGULAR HOURS thru November 18 - winter hours through Feb, 2012
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