Dearest Eaters
& Farm-fresh
Enthusiasts -
& Farm-fresh
Enthusiasts -
This is Farmer Brooke
and I have a
confession to make:
and I have a
confession to make:
I AM A PERVERT......
and not just any
kind of pervert,
a VEGGIE PERVERT.
and not just any
kind of pervert,
a VEGGIE PERVERT.
Some dudes drool over half-naked women. Well, this "dudette" drools over totally naked vegetables. It's true......what can I say? Most days, as I go about my field work, I have trouble concentrating because I am so darned distracted by the sensuous ruffles of a ruby red lettuce head, or the heavenly body of a golden turnip. I cannot help myself. I have to stop everything I am doing and kneel down in the dirt to contemplate and worship their beauty. Sometimes the temptation is too much!! Before I know it I am pulling their naked flesh from the glorious earth and stuffing them into my mouth.
This week's first-runner up is none other than: PURPLE BOK CHOY!! Her lavender leaves and distinguished flavor are sure to distract any farmer (not just the perverts like me). Experience her exotic flavor in Badseed's "Asian Invasion" stir-fry mix.
Without further ado, our grand prize winner (drum roll please.....) is EASTER EGG RADISH!! So crisp, so bold, so down-right delectable......in pink, cherry red, magenta, and pure white.
Pictures are attached. Print them out and plaster them all over the men's room......or better yet come see them in the flesh this Friday at the BADSEED Farmers Market from 4-9 PM!!!
This Week's Organic Offerings:
*Heirloom Transplants (aromatic Basil *Sex in A Bowl (badseed's signature SALAD MIX with chocolate mint, dill, and chive blossoms)
*Asian Invasion (a spicy salad mix or stir-fry mix with tasty asian greens and PURPLE BOK CHOY)
*BADSEED Braising Mix (with baby kale and baby chard.....yum)
*Radishes (in easter egg and cherry belle)
*Rainbow Chard (in limited quantities, come early)
*Fresh Garlic Chives, Oregano, Thyme, Chocolate Mint, Savory, and Russian Tarragon
Herb"N"Gardener, Lew Edminster (Westside, KCMO)
"first, i must start with my very fancy, very snooty french tarragon from the same bed that houses more one gallon pots of odiferous california rosemary. today's sun has boinked the swiss chard and kale into growth enough for harvest - two types kale. my arugula decided to bolt, but i'm still going to pick it. (even though it won't be as totally perfect as usual, it will beat what comes off the truck by a long shot.) i know i'll have an adequate amount of tender and lucious all-star mix as well as another custom mix of salad yums. you'll do well to take advantage of the price reductions while the supply is heavy. it's been hard to get succession plantings to come along like they should this spring. i might sneak in a couple bunches of mustard greens as well as chives.............and that's no chive!"
*Spinach
*Ruby Lettuce
*Spring Garlic
*Spring Onions
*Carrots
Bigg Blue Farm, Stan & Carmen Biggs (Mosby, MO)
*Green onions in red, white and yellow
*Spinach
*Radishes - cherry belle, white icicle (hotter than hell!!), French Breakfast & more tasty heirlooms
*Swiss Chard, Collards, & Bok Choy (in limited quantities)
*Herbs
PJ's Mushroom Farm, Paul & Judy Miller (Warrensburg, MO)
*A whole lotta' Shitake Mushrooms!!
(check out the recipe below featuring these delicious morsels...)
*Oyster Mushrooms
*Farm-Fresh Brown Eggs
*Cornish Hens
*Hand-made crafts (compliments of Judy) from recycled materials
*A variety of 100% grassfed beef and all natural pork including:
pork chops, country breakfast sausage, Chipotle brats, pork bratwurst, pre-cooked franks, chili-cheese links, T-Bones, Rib steaks, KC strip steaks, stew meat, ground beef patties, Beef Kabob meat, and Chipotle Brats with cranberries!!
*Homemade soy based candles and gourd birdhouses (compliments of their lovely girls who grew the gourds on the farm!!)
*sandwich breads
*savory breads
*sweet breads
*specialty treats
**ALL MADE FROM 100% Locally Grown, Organic Wheat!!!!
*Only the BEST fair-trade/organic/micro-roasted coffee in town!!
Get yourself some beans or grab yourself a mug. COFFEE BY THE MUG IS ONLY $1.00!!!!
....and thats not all!!! Other "Liquid Elixirs" will include WHEAT GRASS SHOTS & TRAYS from the lovely Angela Hoffman. This is hard red winter wheat and it is oh so sweet and oh so good for you. Take a shot. I know I could use one.....
Other goodies will include:
Only the most sophisticated goat cheese in the midwest. This healthy herd of 50 gorgeous goats in Harrisburg, MO are eating plenty of fresh pasture so that they can bring you delicious Aged & Fresh varieties including Moniteau Blue, Prairie Bloom, Taum Sauk,Osage Orange, Herb Crusted Chevre, Marinated Chevre, and Greek-style Feta
Certified Organic Flour from Heartland Mill
An impressive selection will be available each week including all purpose, whole wheat, whole wheat pastry, golden buffalo, malted (for peak crust coloration), and blue cornmeal!! An artisan bakers dream. Check out the pizza recipe below featuring this excellent product.
and, of course, Kombucha Mushroom Tea (Brooke's home brew)
Sip while you shop!
Don't forget about our up-coming Urban Homesteading Classes for June. Last chance to sign-up for the Canning & Preserving Workshop: Jams and Jellies!! To read course descriptions go to: http://www.badseedfarm.com/farm/?page_id=8
Remember:
LIVE NUDE VEGETABLES !!
THIS FRIDAY AT BADSEED
(Awesome pizza recipe below)
Yours Truly,
Brooke
- perverted farmer and mistress of the BADSEED
BADSEED
An Urban-Organic Farm & Market Celebrating Local Food, Culture, & Community
1909 McGee*KCMO*64108
BADSEED Farmers Market Spring Pizza (RECIPE)
(featuring 100% Local Ingredients including Shitake Mushrooms from P&J)
(featuring 100% Local Ingredients including Shitake Mushrooms from P&J)
Last night Dan and I made a killer pizza featuring our home-grown goodies and other local ingredients found at the BADSEED market. It was to die for. Paul and Judt's shitake mushrooms were all the rage complimented by the exquisite cheeses of Goatsbeard Farm. This recipe is a local variation on the rustic pizzas I encountered in southern Sicily with a healthful twist featuring a whole wheat crust. Enjoy with a generous glass of good red table wine.
100% Whole Wheat Pizza Crust
(makes enough crust for two mid-size pizzas)
INGREDIENTS
1 package (2-1/4 teaspoons) dry active yeast
1/4 cup warm water (100° to 115°)
1 tablespoon local honey
3-3/4 cups whole wheat flour (from Heartland Mill)
1 cup cool water
1 tablespoon olive oil
Pinch salt
Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. Put the flour in a large mixing bowl and make an indentation in the center for the wet ingredients. Add the olive oil and salt to the cool water in the measuring cup and mix. Pour the olive oil mixture, then the yeast mixture into the flour and mix with a wooden spoon until a sticky ball begins to form. Transfer the dough to a lightly floured surface. Knead vigorously for 8 - 10 minutes. Transfer the dough to an oiled bowl. Cover with a moist towel. Place in a relatively warm, draft-free spot and let rise until doubled, about 1 hour. Punch down the dough and knead again on a lightly floured surface for 3 minutes. Divide the dough into 2 equal portions (or desired amounts) and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours at room temperature, or overnight in the refrigerator.
An ideal way to bake a thin crust pizza is on a pizza stone. If you have one, place it in the oven and preheat to 475° F. To form the crusts, roll or stretch each ball of dough into a 12/14 inch circle. Place on a pizza peel (a wooden board with a handle used to slide the pizza onto the hot stone) one at a time. If you do not have a pizza stone, you can get a similar effect by using a baking sheet that is preheated in the same manner.
(makes enough crust for two mid-size pizzas)
INGREDIENTS
1 package (2-1/4 teaspoons) dry active yeast
1/4 cup warm water (100° to 115°)
1 tablespoon local honey
3-3/4 cups whole wheat flour (from Heartland Mill)
1 cup cool water
1 tablespoon olive oil
Pinch salt
Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. Put the flour in a large mixing bowl and make an indentation in the center for the wet ingredients. Add the olive oil and salt to the cool water in the measuring cup and mix. Pour the olive oil mixture, then the yeast mixture into the flour and mix with a wooden spoon until a sticky ball begins to form. Transfer the dough to a lightly floured surface. Knead vigorously for 8 - 10 minutes. Transfer the dough to an oiled bowl. Cover with a moist towel. Place in a relatively warm, draft-free spot and let rise until doubled, about 1 hour. Punch down the dough and knead again on a lightly floured surface for 3 minutes. Divide the dough into 2 equal portions (or desired amounts) and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours at room temperature, or overnight in the refrigerator.
An ideal way to bake a thin crust pizza is on a pizza stone. If you have one, place it in the oven and preheat to 475° F. To form the crusts, roll or stretch each ball of dough into a 12/14 inch circle. Place on a pizza peel (a wooden board with a handle used to slide the pizza onto the hot stone) one at a time. If you do not have a pizza stone, you can get a similar effect by using a baking sheet that is preheated in the same manner.
Toppings and Sauce
This is the fun part. Use whatever you have in the garden, or derive inspiration from the following. I am not including measurements and detailed directions at this point because pizza making should be fun and relaxed and vary with the moment....
*First I created a "sauce" by sauteing P&J's shitake mushrooms in a generous helping of olive oil, fresh herbs, sea-salt, fresh-cracked pepper, and several spoonfuls of my smokey tomato compote (last years heirloom tomatoes cooked down into jellied perfection in brown sugar). Slather this onto your nicely formed crust and top off with crumbled Moniteau Blue Cheese from Goatsbeard Farm and an additional topping of grated Taum Sauk Cheese (a nutty, aged goat cheese excellent for Italian inspired dishes).
Slide the pizza onto the stone and bake until nicely browned. About 12 minutes. Repeat for the remaining pizza. Don't hesitate to broil the pizza for the last few minutes to get those cheeses browned and bubbling. **Top with BADSEED garlic chives and fresh oregano. BADSEED
An Urban-Organic Farm & Market
Celebrating Local Food, Culture, and Community
Celebrating Local Food, Culture, and Community
Fridays, 4-9pm
