Showing posts with label badseed bad seed farmer market urban homestead class organic crossroad kansas city missouri mcgee food green veggie locavore vegetable bread egg cheese kombucha tea soap herb local food. Show all posts
Showing posts with label badseed bad seed farmer market urban homestead class organic crossroad kansas city missouri mcgee food green veggie locavore vegetable bread egg cheese kombucha tea soap herb local food. Show all posts

BADSEED Funky WINTER Friday Farmers' Market - KCMO @ 4-8pm @ 19th & McGee - 20120210


Precious Eaters -

Percy turned 8 months old today and he is teething like a mad man.  It is down right unbearable...for him...and ME!  I haven't slept a wink for over a week now.  I know all parents cringe when they look back on these various humps in the road...whether it's teething or potty training or the first ear infection...it's just SO FREAKIN' HARD!  



Why does NOBODY tell you the real scoop on raising kids.  Why don't they say "Look, you'll never know a LOVE greater than this one BUT you will be left with a fragment of the person you once were, being completely stripped of body, mind, and spirit!!".  


Well, here I am...(a mere shadow of the farmer I used to be)...and despite my lack of sanity the FOOD REVOLUTION will continue this Friday at the BADSEED *Winter* Market from 4-8 PM.  If I can manage to get my tired ass there, you'd better believe that you can!!  


Remember - Real Food is worth fighting for....and you don't even have to fight...just show up! Percy and I will be waiting for you AND those damn teeth!!!!  See you Friday.

(sorry...no new pics this week...I'm fried...)



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Up-coming Workshop
BEYOND BEANS
Traditional Methods of Soaking & Sprouting Gluten-Free Grains

*Taught by our "house herbalist" - Amy Lynn Bousman of Sub Rosa Sanctuary

Saturday, February 25th from 1-3 PM

Call/email amy (a) subrosasanctuary. com for more info or to register.


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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.
OFFERINGS:
*FREE-RANGE EGGS
*Locally-grown, locally-milled Artisan Flour (www.heartlandmill.com)

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!
OFFERINGS:
"OCCUPY A GARDEN - and take lots of my hearth baked sourdough breads with you!!!"

Avery's Produce of Hoyland Farm
Avery Lominska
North of Lawrence
Street-musician turned farmer, Avery Lominska, will be carrying on his father's legacy with an UNBELIEVABLE selection of homegrown goodness.  


Avery's father, Bob Lominska, is a regular "rockstar" in the organic growing scene.  He's been plowing the way for over 30 years.  He's an encyclopedia of (dirt-filled) knowledge and an inspiration to his son who has boldly followed in his footsteps.  At 31 years old, Avery has been a full-time farmer for 7 years!  Take a bite out of a strong family tradition this Friday!!
OFFERINGS:
*OYSTER Mushrooms from Wakarusa Farms
*Organic Tofu From Central Soyfoods
*Gourmet Salad Mix
*Spinach
*Bok Choy & Tot Soi
*Daikons
*Black Spanish Radishes
*Swiss Chard
*Mustard Greens
*Nappa Cabbage
*FREE-RANGE EGGS

Western Hills Produce

Alice & Marvin Huenefeld
Wellington, MO

816-934-2549

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.  
OFFERINGS:
*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."
OFFERINGS:
*Grass-fed Beef in various cuts
*All-Natural Pork products
*Grass-fed Lamb
*Pastured CHICKENS!!!
*FREE-RANGE EGGS

Wells Family Farm
Kim & Steve Wells
King City, MO
Our Grass Fed Operation has proven time and again that quality, taste, and tenderness take a dedicated plan.  Not only the processing aging, but the types of feed our animals consume are of vital importance.  We inter seed our pastures and hay fields with additional varieties of grasses and legumes each year.  We also learn from our neighbors and contacts of many new veggies that are wonderful forage. learning all we can to create a superior product.
OFFERINGS:
*Certified Organic Grass-fed Beef

Rocky Creek Valley Farms
Elizabeth & Gary
Rayville, MO

 Lizzy 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.  Check out her website to learn more!!
OFFERINGS:
*Herbal Teas
*Healing Salves *Herbal Tinctures *Free-Range Eggs

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!    
OFFERINGS:
*Whole Wheat Loaves
*Country Loaves

Hippie Chow Granola
Lexie Johnson
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.
OFFERINGS:
*Original Mix
*Cafe Blend
*Chai Spice
*Peanut Butter Banana
*Mocha Hazelnut


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

Nutressant
John & Sandy
Mission, KS
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!!!
OFFERINGS:
Body Scrubs, Bar Soaps, Facial Sprays, Detergent, Toothpaste, Deodorant, and a whole lot more!!



Other organic products include:

Certified Organic Flour from Heartland Mill



Remember

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

EVERY FRIDAY AT BADSEED



Yours Truly,
Brooke
-farmer and MILK mistress of the BADSEED

BADSEED
(~^CLICK ADDRESS FOR MAP^~)
www.badseedkc.com * WINTER HOURS through Feb, 2012


BADSEED WINTER MARKET - URBAN HOMESTEADING CLASSES START in OCTOBER

Attention Farmers and Producers of Sustainable Goods:


(from BADSEED's original announcement - September, 2008)

A WINTER MARKET is being organized @ the BADSEED storefront in downtown Kansas City starting in November.


This is a "organic" market featuring producers utilizing sustainable and environmentally responsible practices (however farmers are not required to be certified organic).

The market will be held every Friday from 4:00 to 8:00 pm.

I currently have 6 vendors committed and I am looking for at least 3 more. Products include: certified organic beef, artisanal breads, baked goods, jams and jellies, gourmet mushrooms, winter greens, and organic produce including storage crops and APPLES.

Comforts include: electricity, heating, and kitchen (not to mention no tent set-up!!!)

Please contact BROOKE at badseedfarm@hotmail.com for more info.



BADSEED

An Urban/Organic Farm and Market
Celebrating Local Food, Culture and Community

1909 McGee - Kansas City, MO - 64108

www.badseedfarm.com

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BADSEED
...where farmers and eaters unite!


(this is a republished listing - see the original at http://www.badseedfarm.com/classes.html)


URBAN HOMESTEADING

"Old World Skills for the New Millennium"


Rediscover the essential craft of the "Agrarian Life" through a complete curriculum of traditional skills for self-sufficiency and personal fulfillment

(FOR SIGN-UP PLEASE CONTACT Brooke AT badseedfarm@hotmail.com)

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FEATURED CLASSES:

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THURSDAY, OCT 16 (6:30 - 9 pm) - Introduction to Urban Homesteading

Don't know your lids from your bands, or the difference between a root cellar and a larder? But you do know that you want to have a hand in as much of the food you eat as possible. An "Introduction to Urban Homesteading" will teach you how to stock your cupboards, freezers, basements, and closets with the luxury of local food.
The class will deal with how to make food preservation a part of your life.

Canning, freezing and dehydration methods will all be discussed. Recipes for standard items like tomato sauce, salsa, pickles, dried herbs, jams and other goodies will be reviewed. You'll get to handle the batterie de cuisine of equipment you will need, from a food mill to a sausage grinder. You'll also learn how to keep a bulk of onions, squashes, carrots, sweet potatoes and other vegetables over the winter, as well as how to find bulk sources of fruits, vegetables, nuts, meats and dairy in the KC area.

*Instructor Tom Ruggieri and partner Rebecca Graff farm for a 103 member CSA in Kearney, Missouri. Tom has been an urban homesteader for the past 20 years, filling his pantry with everything from locally made tomato sauce to salami to champagne, whether living in a house, a studio apartment, or on a farm.

Cost of Class - $35

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SATURDAY, OCT 18 (2:00 - 7 pm) - Traditional Canning & Preserving

Join canning "guru", Lori Watley, for a hands on afternoon filled with chopping, mixing, mashing and more as you create delicious concoctions from seasonal organic produce including apple-raisin chutneys, and sweet & savory sauces. Students will learn basic water- bath canning and pickling techniques that will be fit to fill your cupboards for the cold winter months ahead. Students will receive informational packets to take home and some of Lori's favorite recipes, not to mention a hot jar of the day's accomplishments!

Cost of Class - $50

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SUNDAY, OCT 19 (4:00 - 6 pm) - Preserving with Lacto-Fermentation

Keep your produce Alive! this winter with lacto-fermentation.

Before modern day canning, freezing and TV dinners, food was preserved in root cellars and via lacto-fermentation. This method of storing your veggies is simple and convenient, nourishing and delicious! From sauerkraut to salsa, from dilly beans to pickled beets, nearly any veggie can be easily transformed into a delicacy for your pantry.

Local vegetables will be supplied for a Kimchi-type dish (a korean spicy sauerkraut). Feel free to bring other vegetables to experiment with. A snack will be shared at the end of class.

Cost of Class: $19

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SATURDAY, OCT 25 ( 2:00 - 7 pm) - Basic Bread Baking

The delightful Mrs. Amy Kenney of "HOTMAMA" Bakery will provide hands-on training in the art of bread baking. Students will make several different breads from scratch (whole wheat loaves, basic pizza dough, etc.) as well as snacks that will be eaten during class. At the end of the workshop students will take home a loaf of bread, recipes for items made, and BASIC BREAD MAKING SUPPLIES!!!

Cost of Class: $65

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SUNDAY, OCT 26 (10 - 12 pm) - Bee-Keeping

Chris Johnson, long time "urban" bee-keeper will provide the necessary knowledge and resources for those looking to procure their own honey in a sustainable and holistic fashion:

"Come examine the differences and similarities of the most popular bee hive styles- the common Langstroth framed hive, the horizontal top bar hive, and the vertical top bar hive. And, learn why the Abbe Warre vertical top bar hive, aka " The People's Hive" , is the best choice for sustainable beekeeping with personal or commercial honey, bee's wax and pollination in mind. A leaflet containing Abbe Emile Warre's book, "Beekeeping for All" and building plans will be provided. Necessary materials and hive will be present for close examination."

Cost of Class: $35

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SATURDAY NOV. 1 (2 - 6 pm) - Beer Brewing Part 1
SATURDAY NOV. 15 (10 - 2 pm) - Beer Brewing Part 2

Learn the principles of all grain brewing using inexpensive equipment and techniques. During the 2 session class, participants will get hands on experience crafting a fine Red Ale using organic malted barleys from Seven Bridges Cooperative.

Session 1 - Brewing

  • Home Brewing equipment and sanitation
  • Ingredients
  • Single infusion Mashing
  • Sparging
  • The boil and hopping
  • Yeast and fermentation
Session 2 - Bottling and Conditioning
  • Equipment and Sanitation
  • Bottling and aging
Brew master, Steve Mann, home brewer with over twenty years experience, was winner of the 1st place ribbon for German style lagers in 1995 and 1997 in the KC Bier Meisters Homebrew Competition.

Cost: $50

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SUNDAY NOV. 9 (1 -5 pm) - Backyard Gardening : Growing Food for your Family

Urban/organic farmers Brooke Salvaggio (owner of BADSEED Farm) and Daniel Heryer (farm manager for Kansas City Center for Urban Agriculture) will teach a hand-on workshop in the basic art of vegetable farming designed specifically for urban/suburban spaces.

Students will physically create a garden from "scratch" (removing sod, preparing soil, planting, etc.) on-site at BADSEED Farm at 95th and State Line Road. In addition to hands-on training, students will receive comprehensive literature including planting guides, information regarding local seed sources, supplies, and soil amendments.

Cost of Class - $40

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SATURDAY NOV. 15 ( 3:30 - 5:30 pm) - Entering the Wild World of MEDICINE MAKING : Preparing Your Pantry for Winter-time woes

Join herbalist, Amy Bousman, on a journey into the healing and self-sufficient world of plant medicines.

We'll begin with herbal introductions, a brief overview of basic herb-related terminology and the curious traditions of medicine-making. With a bit of knowledge behind us, we'll continue on to create (or expand) your medicine chest by decanting an echinacea tincture and make a batch of garlic infused honey. Everyone will take home an echinacea tincture, a jar of garlic honey, and essential herbal wisdom that can be carried on in the comfort of their own kitchens. Sip immune enhancing teas while discussing vital brews to have on hand for the upcoming cold season. Please come prepared with a pen and journal for note taking, and an herbal treat to share if possible. Class will end with questions and an open discussion.

Cost of Class - $50

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SUNDAY NOV. 16 ( 3 - 6 pm) - Cheese Making

The world of cheese making is vast and decadent, but creating a simple soft cheese is an easy and delicious practice that anyone can bring into their home kitchen.

Join the accomplished Sarah Hoffman, cheese-maker and co-owner of Green Dirt Farm - the home of 200 happy and healthy sheep grazing on rich grasses to produce the highest quality milk for her fresh and aged cheeses.

Students will make fresh RICOTTA, a rich and versatile soft cheese used in both savory and sweet dishes including many Italian desserts! Take home a bit of Ricotta, some of Sarah's basic "fresh-cheese" recipes, and the necessary knowledge for those looking to expand their soft cheese-making skills and advance into aged cheeses. Sarah will also discuss the advantages and disadvantages of using raw milk, the differences in flavor that come from sheep milk vs.cow's milk vs goat's milk, and where to locally source each one.

Cost of Class: $75

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see also: www.badseedfarm.com