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Help the NOC Maintain the USDA Ban ~ STOP GENETICALLY ENGINEERED ALFALFA
Troostwood Youth Garden & Market ~ OUR GRAND OPENING 2010 ~ Saturday, 10am-4pm
COME TO OUR
GREEN NEIGHBORHOOD FESTIVAL
on Saturday, May 22nd, 2010 - 10am - 4pm
on Saturday, May 22nd, 2010 - 10am - 4pm
Troostwood Youth Garden
5142 Paseo
Kansas City, Missouri 64110
5142 Paseo
Kansas City, Missouri 64110
View Large Map
816-444-5788
eMail: Managers (@) TroostwoodYouthGarden.info
Neighborhood youth are providing fresh and healthy vegetables from A to Z. All foods grown on-site using organic methods. We are members of JJ FArms. Please call if you have questions.
816-444-5788
eMail: Managers (@) TroostwoodYouthGarden.info
Neighborhood youth are providing fresh and healthy vegetables from A to Z. All foods grown on-site using organic methods. We are members of JJ FArms. Please call if you have questions.
Farmers' Community Market at Brookside - SATURDAYS 8am-1pm
BROOKSIDE
SUNSHINE THIS SATURDAY AT THE MARKET!!!
For those of you who have been following our egg/health department saga - thanks for your support and feedback. We are working on what seems to be a simple solution. Border Star has agreed to provide space for storage of refrigeration. We are looking at a possible purchase of an on-site refrigerator for our egg vendors. However, this purchase was not in our 2010 budget, so donations from our supporters are welcome!!!
Here's what's fresh and new with our vendors:
From Blue Door Farm:
Ah, sunshine. It is supposed to be sunny on Saturday, right? I hope so, as the plants in the field seem to have taken all that rain and "popped"! The summer crops will be happy next week, but this week the cool season crops had a great time.
I'll have a full and tasty table this week with: Broccoli Raab, Fennel, Spring mix (a new and tender planting!), Chard, Head Lettuce, Kohlrabi, "Pink Beauty" Radishes, and Spring Garlic!
I'll also be bringing herb and veggie transplants as well as great flowers for your yard, garden or patio.
See you soon,
Laura
Hello, Dog Lovers - We were rained out last week but we're ON again for this week. Join us Saturday morning at Brookside Community Farmers Market & at the First Annual Crestwood Dog Show. Registration for the dog show is 9am. Registration is only $10. The show is provided by the merchants of Crestwood at 55th & Brookside Blvd. There will be celebrity judging with prizes for "Most Wonderful Dog" in small, medium and large categories. "Best Dressed" and "Best in Show" will also be awarded. Join us for the fun and help homeless pets. All proceeds benefit Wayside Waifs. Thank you - Bob & Kay.
Bear Creek Farms
Another sloshy week - 7 inches. The ark is almost ready - we'll be selling tickets at market this Saturday. Come early, space is limited.
And while we are at market we'll also have snow peas, asparagus, incredibly yummy head lettuce (we've been having huge salads every night - add boiled eggs, lightly steamed asparagus, fresh strawberries, snow peas, cottage cheese and whatever else is hiding in the ice box - the perfect spring supper!) and broccoli.
It looks like it is going to perfect weather on Saturday. For those of you who've been holding out waiting to get your tomato plants - we'll have plenty. We'll also have lots of herb transplants and more.
Robbins and Jim
Lonnie, Jeanna and Logan
Another sloshy week - 7 inches. The ark is almost ready - we'll be selling tickets at market this Saturday. Come early, space is limited.
And while we are at market we'll also have snow peas, asparagus, incredibly yummy head lettuce (we've been having huge salads every night - add boiled eggs, lightly steamed asparagus, fresh strawberries, snow peas, cottage cheese and whatever else is hiding in the ice box - the perfect spring supper!) and broccoli.
It looks like it is going to perfect weather on Saturday. For those of you who've been holding out waiting to get your tomato plants - we'll have plenty. We'll also have lots of herb transplants and more.
Robbins and Jim
Lonnie, Jeanna and Logan
From Kansas City Center for Urban Agriculture and the KC Community Farm
Where has this week gone? The sun on Tuesday was grand. But, you know, I’ve even begun to really enjoy these last few rainy days of spring. With 90s forecasted for SATURDAY and next week, I’m wondering if these are the last cool, snuggly days we’ll have for a while?
But before I get all sentimental about six inches too much rain…
Here’s what will be at our corner stand this week…
BABY SQUASH, Spring garlic, beautiful green onions, leeks, scallions, fennel, spinach, salad mix, lettuce mix, head lettuce, microgreens, pea shoots, arugula, Chinese cabbage, Chinese broccoli, broccoli raab, BROCCOLI, Swiss chard, kale bunches,
collard bunches braising mix, cucumbers, kohlrabi,turnips, beets, carrots, radishes and fresh cut herbs.
We’re bringing the transplants for a few more weeks only, so get what you need and want for your own garden now. We’ll be there to help!
See you Saturday
Green Dirt Farm will have Dirt Lover, Wee Woolly and Woolly Rind cheeses
this week (this batch is really lovely!) and all of our flavors of Fresh
plus our new Feta. We will have a small amount of lamb cuts.
Hope to see you!
Sarah
Red Ridge Farms
Well the weather is looking up, and we are all smiles around here. Planted 50 trays of 'stuff' this
morning and hope to plant again Friday morning, too! Come see us Saturday- beautiful peony and iris
bouquets, transplants, containers full of herbs and flowers, stepping stones, hypertufa pots, and-
oh yes- goodies to eat too. Microgreens look especially good so far (this week's experiment might
just be a success!!), more ramps, lettuce, spinach, cilantro, etc. Will bring more of those pepper
transplants that sold so fast!
See you Saturday. From Childrens' Corner - Hello! We're making egg box critters this weekend! Bugs and insects with wobbly eyes, pipecleaners
and recycled egg boxes! How many legs will your bug have?
Border Star Montessori Rain, rain and more rain. We hate it but plants are happier about it than us. My garden is doing beautifully with all this rain. I guess part of this is a testament to the raised bed (Square Ft Gardening Method). So, don't let all this rainy weather keep you from getting your garden put in. I'll have tomatoes, peppers, eggplant, squash, cucumbers, pumpkins, watermellon, sunchokes and much more. Let the rain help you establish your plants and forget that water bill. At least until the summer! We'll be bringing our kitty litter earth boxes this week as well. For those who don't have a garden and still want tomatoes, this might be the best option for you! See y'all Saturday! Dave Hello Brookeside Friends! Will this rain ever let the plants grow. Our garden is having a slow start without some sun to go with
all the water. Josiah feels he will never have tomatoes! We will have our burritos that will be filled
with farm fresh eggs, Benidict Builders sausage, collard greens, onion, cheese and potatoes. Our
Vegetarian burritos will have eggs, collard greens, onion, cheese and potatoes. These are a wonderful
market breakfast to enjoy while you shop the market. If a sweet tooth is what you have try a scone
or Honey pecan roll with Puddin' Head coffee to brighten your day.
The usual breads, cookies, granola, and bread sticks will be available for your weekday needs, so come
by and see Luke or Chris.
See you Saturday, Kathy, Luke and Chris
Saturdays, 8am to 1pm
under the white tents at theBorder Star Montessori School
63rd & Wornall, Kansas City, MO 64113
under the white tents at theBorder Star Montessori School
63rd & Wornall, Kansas City, MO 64113
The Farmers' Community Market at Brookside is Dedicated to Creating a Unique Partnership between the Community and Farmers who provide High Quality, Local and Organic Products in an atmosphere that is mutually beneficial, wholesome and fun.The Market also helps to support the Border Star PTA.
Market Friends! We are on Facebook. Please, take a minute to visit our page and suggest it to your friends!
If you are on Facebook, do a search for Farmers Community Market.
If you are not on Facebook, click on the direct link listed below:
http://www.facebook.com/home.php?#!/pages/Kansas-City-MO/Farmers-Community-Market-at-Brookside/115620695123742
Thank you for your continued support!
Pam
Pam Bramlett – Market Manager
Farmers’ Community Market at Brookside
Phone 913-217-8535
Buy Organic, Buy Local, By Brookside
Funky Friday Farmers Market at BADSEED - A MUST ON FRIDAYS IN THE CROSSROADS
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
WESTPORT PLAZA FARMERS' MARKET - at Westport & Wyoming - Wednesday Evening Local Food in Kansas City
Locavores, bring it on... Wednesday the 12th from 4:30 -7:30, make your local food selections on Westport Road and Wyoming Street in the lot located three (3) blocks east of State Line on the north side of the street. Greens, Salad Mix, Onions, Radishes, Herbs, Jams, Breads, Grass Fed Beef, Free Range Eggs, Oyster Mushrooms, Handmade Goods, Cut Flowers, Starts and Plants of all kinds. Get your own garden started now so you won't have to buy later! Be there this Wednesday for good food, great community!  |
CORRECTION! Troostwood Youth Garden & (Organic) Market will open with an annual GREEN NEIGHBORHOOD FESTIVAL on Saturday, May 22
Photos and details (and photo archives from last year) will be posted at: http://www.troostwoodyouthgarden.info/green-neighborhood-festival/
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