From Green Dirt Farm
The cool weather has been more than we could have hoped for! The grass is lush
and the girls are in seventh heaven. The ewes milk production drops off steadily
as the days shorten, so we are expecting a slowly decreasing milk supply for our
cheese making. Even so, we will have a small but regular supply of cheese all the
way through December. And with our new Tommes, which can age up to a year, we
should have cheese enough to carry us through to the next milking season. Our
cheeses this week include, Dirt Lover, Bossa and all of the flavors of our Fresh.
We will have lamb at the market this week (but sorry, no sausage or racks.)
Don't forget to make a reservation for our next cheese tasting event on August
15. We will be comparing artisan cheeses made from cow, goat and sheep milks and
discussing the differences.
Hope you can make it out to visit with us!
Sarah
From Bread of Life
Hello market friends,
We have had a quieter house this week with Bryce and Lili having to go back to California where it is "boring". Bryce and Lili are ready to move to Brookside and visit the farm and bakery often.
We will have Lili and Bryce's Honey Bee cookies and Vegan Pumpkin Muffins still to help fund Chris and Bethanys' wedding in March. Good thing they came up with some good recipes. The Honey Bee Cookies are my new favorite and we Ambrose Farm Honey to make them. Try these with a cup of coffee for a treat.
Our Burritos this week will have some of Josiahs first potatoes out of the his garden and are they beautiful. Our whole grain breads, cookies, brownies,cinnamon rolls, black olive bread and Italian herb bread will be some of what Luke will have at market this week.
Have a great weekend and hope to see many of you on Saturday,
Luke, Chris and Kathy
From Wells Family Farms
Sharon and I (Kim) are getting ready to pick berries! The gooseberries are
really thinck on the plants. The blackberries are beautiful, but those
crafty birds are quick. I have been keeping a sharp eye on the patch, but
darned if they don't beat me to this spot every time. Hopefully in the
timber of the Rock Quarry there will be more.
I won't have any ground until around the 8th of august. I do have some
great cuts of steaks, kabob meat, stew meat, and some beautiful roast. Bug
repellant, that truly does work and smells great, Diatomaceous Earth,
Soybeans, dried, red clover/burdock seeds for sprouting, and the horse
leavins to make all your plants grow great. Hope to see you at the market.
Kim
From the Kansas City Community Farm
Nature has been kind these past two weeks. The weather's made it very pleasant to work in the field. This time of year, Alicia and her crew are spending most of their time harvesting. Gone are the days when we harvested only on the day or two before market. Now we're harvesting some crops every day (like okra) and some three times a week (like summer squash and cucumbers). Our tomatoes and wonderful filet beans and tri-color beans require twice-weekly harvesting. And do they take time to pick... The weather helps; it's really exhausting picking beans when temperatures are in the upper 90s or warmer. Then, with sweat pouring down your neck, it's best not to look left or right (avoid the sight of the long rows of beans that lie ahead) but to keep the eyes focused on the plants right in front of you. Doing so for hours makes for an interesting mental exercise, I think, but so far we've not had that kind of weather. :)
So this Saturday we'll be bringing you the loveliest vegetables this farm has to offer, harvested in balmy weather with much gratitude. You'll find the best-tasting, juiciest, spiciest, most colorful TOMATOES on our tables. A real bonanza, including heirlooms, hybrids, cherries, salad tomatoes and roma tomatoes. This is the season for tomatoes, so enjoy. Also, expect the summery quartet of SUMMER SQUASH, CUCUMBERS, EGGPLANT and BELL PEPPERS as well as lovely FILET and TRI-COLOR BEANS. We'll bring a variety of POTATOES including FINGERLINGS and an assortment of root vegetables like BEETS, CARROTS, perhaps even a few TURNIPS. From the alliums family we'll have GARLIC, ONIONS, CHIPOLINNIS, SCALLIONS and LEEKS. Also, OKRA, FENNEL, and BUNCHED KALE and CHARD (cross you fingers). Last time I looked the EDAMAME weren't ready but you never know what happens between now and Saturday. Finally, this week come to get more organic SHIITAKE mushrooms courtesy of Oak Ridge Farm in Lawrence.
It'll be a pleasure seeing you all. Thanks so much for your support.
Daniel
From Blue Door Farm
I’ll be there folks, with plenty of my mixed salad tomatoes and big, red slicers too. The peppers are here too: sweet, red italian fryers, dark green anchos, spicy jalapenos, fruity/spicy Mariachis and tasty green and white bell peppers.
I’ll have more garlic, potatoes, onions plus some bunches of that marvelous italian broccoli and, of course, tasty zucchini, yellow squash and “flying saucers” (pattypan squash).
See you soon!
