There is something about extreme HEAT & WIND in the midst of a severe spring drought that makes a farmers' blood curdle. My blood is boiling right now, and my soil is BONE DRY. I have no irrigation on my farm. I am fighting the urge to FREAK OUT!! In fact, I freaked out on poor Farmer Dan earlier and had to leave the farm in order to write this damn e-mail, and give us both some space. Farming with your "sweetheart" in hard times is not at all easy. As we literally pour our lifeblood into our crops, we are at each other's throats, desperately trying to get all the work done, and taking our shortcomings (or the weather) out on each other. But hey, I'm not here to talk relationship problems. I'm not here to talk about the godforsaken weather. I am here to talk about PURE FOOD - down-right delicious homegrown morsels full of fantastical flavor and full-on freshness!!!! Despite dry days, the BADSEED Farmers' Market will be loaded with "earthly delights" produced with LOVE from the area's most dedicated farmers. Support Local Growers and make those bellies happy THIS FRIDAY from 4-9 pm at the funkiest farmers' market in town.
Yum. Yum. Yum.
So yeah, my crops may shrivel up and die, but nevertheless URBAVORE Urban Farm will plow ahead with our SEASON OPENING on Saturday, June 2nd from 2- 7 pm. WILL YOU COME???...pretty please??? It is going to be super-fun. Here's the scoop:
Our abundant Farmstand will be overflowing with fresh food straight from the field. We will have live music, compost education (to promote our city wide composting program!!), farm tours, and public art-making!! The Picnic Project will hold a workshop at our farm from 2-5 pm. Individuals, kids, and families can participate in creating red & white canvas picnic blankets using a variety of paints, stamps, and stencils. On July 15th, these blankets will become the individual gingham tiles of a 10,000 sq. ft. community blanket that will be assembled on the south lawn of the Nelson Atkins Museum of Art as part of a city-wide picnic event!!! How cool is that!!! Oh but there's more...
From 5-7 pm we will host a NEIGHBORHOOD POTLUCK...(you don't gotta live in the 'hood to come). Bring a dish to share and I'll provide some "social lubrication" in the form of Boulevard Beer...(I'm planning on getting a keg...I'm gonna need it!).
So, in conclusion, IT'S GONNA BE GREAT & it would mean a great deal to me if you and yours could be there. As you know, Dan and I have been working our butts off to create a 13.5 acre "edible oasis" right smack in the middle of a city neighborhood. We have baby orchards, free-range chickens, lush fields of organic veggies, and so much more. Frankly, there is nothing else quite like this in the entire nation. You just don't see working farms like this in urban areas!! We have A LOT of work ahead of us, and everyday we give a little more "life" to our budding farmstead. Someday our efforts will be truly astounding. Come see our city farm grow...and have a beer on me!
Last Chance to Sign-Up For
(to sign-up respond to this e-mail cuz it is too late to mail-in your registration form!!)
Sunday, May 27th, 3-5 pm
*Located at URBAVORE Urban Farm, 5 miles east of the plaza - 5500 Bennington Ave., KCMO 64129
Join urban-chicken-maniac, Brooke Salvaggio (and her 40 feathered friends), and discover the joys of keeping backyard birds from day-old chick to egg-producer. Learn everything the future city-chicken keeper needs to know for a successful mini-flock including:
*breeds and varieties (behavior, hardiness, egg-laying potential)
*brooder, coop and run design
*benefits of pasture and grazing
*feed and organic supplements
*natural predators (hawks, raccoons, dogs, etc.)
*not-so-natural predators (the City and residential zoning ordinances….)
Students will receive informational packets including local sources for chicks, feed, and various supplies.
Cost of Class - $30
Sexy Veggie of the Week
This week's Runner-Up is peppery, perfect ARUGULA. For those of you who stick to those old, tired salad greens - you gotta "live on the edge" and mix it up with some of the best green stuff on earth. Arugula originates from the Mediterranean and has been cultivated since Roman times where is was considered an aphrodisiac...(take note single dudes). From Morocco & Portugal to Lebanon & Turkey, peeps have been gettin' down on some arugula!! It has an exceptionally strong flavor with fine notes of peppery-goodness that give your taste buds a real treat. Eat it raw in salads, or chop it up and sprinkle it on homemade pizza. Toss it in pasta right at the end and let the hot noodles wilt the greens to yummy perfection...or use it instead of basil for a spring pesto that will knock your socks off. I could go on and on. The point is, Arugula is incredibly versatile and will add pizazz to any old dish. This week's arugula will be the first cutting on a new bed!! The first cutting is also know as the "virgin" cutting and that one is always the best!!! Get it this week, or settle for next week's "non-virginal" arugula. (does that make it slutty??)
This week's Grand-Prize-Winner is OASIS GOURMET SALAD TURNIPS. I think my apprentices want to kill us cuz we grow so damn many of these things and as a result they spend hours pulling, cleaning, and bunching them. But hey - they taste so freakin' good we can't help ourselves. Even if you HATE turnips, you will absolutely LOVE these. Oasis is a delectable variety with stark white, supple flesh that is surprisingly sweet and refreshing. You can bite into these things RAW like and apple and find yourself in sheer turnip bliss. Baby Percy loves gnawing on these "bad boys" in the field. He's my best seller at City Market on Saturday mornings where he can be seen waving a giant white turnip around and occasionally shoving it in his mouth while squealing with delight. It's pretty darn cute. In conclusion, get your jaws on Oasis while they last. Percy might eat the whole field...
Pictures are attached. You know the drill - print them out, blow them up, and plaster them all over the men's room!!
THIS WEEK'S ORGANIC OFFERINGS -
URBAVORE Urban Farm
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.
*SEX IN A BOWL - Gourmet Salad Mix
*EUROPEAN MESCLUN MIX
*SUGAR SNAP PEAS!!!
*GIANT RAINBOW CHARD
*"SIAMESE DRAGON" Stir-Fry Mix
*Giant JAPANESE RED MUSTARDS & Osaka Purple Mustards
*HEIRLOOM LETTUCE HEADS (Buttercrunch, Red Sails, Red Romaine, Pirat)
*RADISHES in French Breakfast, Easter Egg, and Cherry Belle
*Ruby Red GOURMET TURNIPS
*Oasis SALAD TURNIPS
*Gold Ball Buttery Cooking Turnips
*FRESH HERBS: CILANTRO & DILL & Flat-Leaf Parsley
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 2012 - RUSTIC BREAD straight from Lew’s hand-built wood-fired oven. YUM!
OFFERINGS From The Lips of Lew:
well folks it's the old grind again. i do want to say i'm glad to see some friendly faces showing up at the market again. i was going to say, "old" faces, but that just didn't have the right ring to it...
this week i'll start with bringing all the stuff i forgot last week. like bunches of parsley, thyme and zinnies. the zinnies will be purple, scarelet and hot pink. sexy stuff, huh?
jump on the kale bandwagon and gobble it down. i'm bringing toascano and a killer recipe for uncooked kale salad. i'll also have ripbor, winterbor, blue scotch, and red russian. swiss chard and then more swiss chard. the arugula patch is still kicking it and so with spice on spice and i purposely let the kale salad mix grow large enough to bunch for either salad or stir-fry.
that's enough, i've got to get bread ready. maybe this week i can get one of my own loaves.
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!
*Red & Green Lettuce Heads
Rocky Creek Valley Farms
Elizabeth & Gary
Rayville, MOLizzy is an herbalist turned farmer who cultivates glorious acreage north of Richmond, MO. Lizzy's diversified farmstead includes organic vegetable & herb production, free-range laying hens, and dairy goats. Lizzy also offers classes in sustainable gardening and herbalism.
*FRESH HERBS: cilantro, Russian & French tarragon, French sorrel, lemon balm, young horseradish leaves, rosemary, spearmint, peppermint, catnip, chives, thyme
*New Zealand Spinach
*Heirloom Micro Greens!!
*French Breakfast Radishes
Parker Farms All-Natural Meats
Tom & Paula Parker
"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, and many gourmet cuts
*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
"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 including:
Dirt Lover, Woolly Rind and Wee Woollys, and *maybe* a few Bossa ... and all flavors of fresh sheep's milk cheeses (Plain, Rosemary, Garlic & Peppercorn, Lovage, Nettle and Spicy Chilis)
New Traditionalist - Artisan Bread
Chris & Cara
Kansas City, MO
Hand-made small batch breads made from local organic ingredients and natural Kansas City Sourdough, what could be finer? Chris and Cara bring you classic european loaves and variations based on what's new and what's fresh. We can't wait to share with you.
"Thank you so much to everybody who attended my class Monday night! It
was a blast and you all were such great students. I was touched and
thrilled by the response, the interaction, and the interest. My only
regret is that there are now twenty-one people out there who will no
longer need to buy bread from us. But for the rest of you...Friday
will feature Cherry Apricot, Sunflower Wheat, and Rustic White loaves.
And coming in two weeks, the premier of Newtra Toasting bread, the
ultimate whole wheat toast and sandwich loaf made with Green Dirt Farm
yogurt and Miller's Honey Farm honey. o yeah."
Hippie Chow Granola
Suburban Kansas City
Small-scale producer of high-quality, high-character natural foods. Our gourmet granola is handcrafted in small-batches with 100% natural ingredients including organic Kansas oats and local wildflower honey. Peace. Love. Granola.
*CHERRY WALNUT (new!!)
*Peanut Butter Banana
Soda Vie & Manos Chocolates
"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."
*Kombucha (all flavors)
*Micro-Brewed, All-Natural SODA!!
*RAW VEGAN CHOCOLATES FROM MANOS (dark chocolate & not-quite-white!)
THIS IS THE BEST STUFF ON EARTH!!!!
Nutressant - Bath & Body
John & Sandy
John & Sandy's hand-crafted, organic body products are petroleum and chemical free and will not pollute the planet or irritate your skin! Furthermore, they are luxurious and fragrant and oooh soooo wonderful. They have the mother-load of offerings including tooth paste, dish soap, and detergent!!!...(not to mention your more typical health and beauty products). Lather up and feel good!!!
*Bar Soaps, Body Scrubs, Facial Sprays, & a whole lot more
**new SCRUB BAR soap made with ODDLY CORRECT coffee!!
Other goodies include:
Certified Organic Flour from Heartland Mill
The new shipment has arrived and we have a full assortment of artisan flours locally grown and milled. A bakers dream....
LIVE NUDE VEGETABLES!! and other organic delights...
EVERY FRIDAY AT BADSEED