Greetings Market Friends,
I think we all agree that the Tomato Festival last week was a huge success! I hope you all got to stop by and sample some of Jasper's terrific tomato treats. He did a wonderful job! The vendors all had a great selection of tomatoes, as well as other summer garden treasures. This week you can look forward to much the same. As you will read in the farmers' section below, all the crops are in full swing. A new favorite of mine are the blackberries from East Winds Gardens. They are the best I have ever had (seriously). Not too tart, not too sweet. Just right with your cereal, yogurt, ice cream or straight out of the carton. Blue Door Farms also has peaches in season. I promise if you try our fruit, you will swear off the grocery store imports for good.
Speaking of grocery stores, did you know the average grocery store product item travels 1500 miles to make it to your cart? There was an article in the Star this week discussing this very topic. Here is the link: http://www.kansascity.com/
Also, please remember that the market does accept monetary donations. Support from market patrons in the form of a financial contribution helps keep us up and running from year to year. Please stop by the market tent for information about making such a contribution. Non-cash donations in the form of items for our annual raffle drawing (as well as the items for crafts listed below) are accepted as well. And speaking of the raffle, you can also purchase a raffle ticket this season to win one of many fabulous prizes. The grand prize is a dinner for 8 at the winner’s home complete with all organic products from the market. Please contact Eddie Adel for information at 816-965-0934.
As always, we look forward to seeing you at the Border Star School at 63rd and Wornall Road in the heart of Brookside from 8 am to 1 pm every Saturday. Please check out our website with information about our market and our calendar: http://www.
See you Saturday!
Franki
From Bread of Life Bakery: The week has been a busy one with Bryce and Lili keeping us all going at the bakery. Bryce loves the cinnamon rolls and likes to have them around to snack on at all times. I think his Mommy is not totally for that. He will have to switch off with Potato Bread since he likes to have that We will have our market burritos, meat (sausage) and non meat, quiches with smoked grueyre cheese and cheddar, coffee (Puddin' Head), rolls, bars and a variety of breads. Have a good week and see you Saturday, From the KC Center for Urban Agriculture: Blue Door Farm: Wells Family Farms: Hi Everyone, Hope you week has been filled with accomplishments and joy! If only it wasn't such hard work!!! For this weekend we are limited in cuts, I don't have any KC Strip, Filet or Ribeye. I do have Sirloin, Roast, Round, Ground, Ribs some stew meat. Our next processing will be done by the 12 or 13 of August. Talk to you this Saturday. Stay healthy, live Green! Kim The Rustic Owl: This will be our last week at the market for the season. We have enjoyed getting to know all of you and being part of this great organization. I will be giving out a free tea light with every purchase this week. Thank you for your business, and we will see you next year! Amanda New Roots for Refugees Farm: A few recipes to inspire your market shopping list: Dairy-Free, Gluten-Free, Vegan Cooking Method #1 Cooking Method #2 Per Serving (203g-wt.): 210 calories (40 from fat), 4.5g total fat, 0g saturated fat, 5g protein, 39g total carbohydrate (4g dietary fiber, 3g sugar), 0mg cholesterol, 180mg sodium Preheat oven to 350°F. Cut out 8 squares of foil (big enough to wrap each squash) and lightly brush with oil. Cut a slit along the length of each squash and insert slices of cheese. Add some chopped mint and sprinkle with olive oil. Wrap each zucchini individually and bake for about 25 minutes, or until tender. One variation is to omit the mint and baste the cheese-filled squash with crushed garlic infused olive oil, using a fresh rosemary basting brush. If cooking outdoors, these can also be placed on the grill. Per Serving 80 calories (45 from fat), 5g total fat, 2.5g saturated fat, 2g dietary fiber, 5g protein, 6g carbohydrate, 10mg cholesterol, 60mg sodium * both recipes from www.wholefoods.com
Now from our Farmers…
shipped out to him in California. We are having our farmer deliver some of our wheat this week. Harvest has been good for him and the variety he grows does well for him in Kansas.
Kathy, Luke and ChrisRosemary Roasted Potatoes
Serves 6–8
Preheat oven to 375°F. Quarter potatoes and steam for 5–8 minutes, until slightly tender. Put potatoes in a mixing bowl and coat with oil. Sprinkle with rosemary, salt and pepper. Place evenly on baking sheet and bake for 30 minutes, turning occasionally.
Preheat oven to 375°Fs. Quarter potatoes, put in a mixing bowl and coat with oil. Sprinkle with rosemary, salt and pepper. Place evenly on baking sheet and bake for 1 hour, turning occasionally.Nutrition Info
Baked Zucchini with Goat Cheese
Nutrition Info
