Overboard...
OK, folks...
I might have gone overboard (excessive use / SPAM) in Facebook recently.
If so, I humbly apologize.
Dave Lawrence - WebMinion
P.S. If it isn't SPAM, but we've posted something you find objectionable, please be forthright enough to address the issue directly - we have a large following, and our online presence is important to them.
RE: An Open Letter to Michelle Obama (see the topic thread in Facebook)
I'm glad we have folks waking up to our problems with conventional food.
ONE THING that makes the defense of corn syrup as a basic foodstuff irrelevant (so far as I am concerned):
The simple fact that high fructose corn syrup is converted to fat much more readily than beet and cane sugars makes me demand the better products.
AMONG OTHER THINGS that make excessive use of U.S. conventional corn products a problem for me and the people I care about:
GMO (genetically modified organisms), Monsanto-style BT corn is worm-free (sweet corn, nearly all of the varieties that hit our conventional supermarket shelves) because it (the corn itself) is actually poisonous to eat. I actually enjoy picking worms off of our local organic corn because I know, beyond any doubt, that if the worms are alive and having a good meal so will I be.
DON'T EVEN get me started on how much fossil-fuel energy goes into conventional corn (fertilizer, pesticides, harvesting, processing & transport) - and converting it to ethanol is just an end-of-the-pipeline shell-game, a massive consumer-directed fraud, which sends BIG OIL lots of cash, all subsidized (talk about adding insult to injury) by our tax dollars.
Nuf sed?
For more about Michelle Obama
Read the Article at HuffingtonPost
Troostwood Youth Garden Market - FRIDAYS & SATURDAYS - 5142 Paseo (KCMO)
Troostwood Youth Garden Market
Nieghborhood youth, providing fresh produce from A to Z...
| Date: | Saturdays, 2009 |
| Time: | 8:00am - 2:00pm |
| Street: | |
| Phone: | 816-444-5788 |
| Email: |
** At the top-left of the mapping site, our garden is green, green, GREEN now...
http://www.troostwoodyouthgarden.info/
Youth gardeners have the opportunity to explore urban agriculture in Kansas City, MO at the Troostwood Garden in Kansas City. Located on a corner lot donated for use by Rockhurst University, Troostwood Gardens is in an urban neighborhood.
There, a master gardener and ten youth work with Ericka Wright’s “Urban Agriculture Youth Program,” building their urban agriculture skills. They grow produce to sell at the Troostwood Youth Garden Market. Through the help of a 2005 grant from the NCR-SARE Farmer Rancher Grant Program, the Urban Agriculture Youth Program at Troostwood Garden’s hopes to in uence a change in youths’ lifestyle and at the same time improve their nutrition, environment, social and economic practices. Ericka Wright’s family started Troostwood Gardens on their property in 2000 as an activity for neighborhood youth.
“In the community I live in, we were the only house in the neighborhood with a swing set, so we had always kids in the yard. Many of the kids had low scores in reading and math,” explained Wright. “Most people enjoy eating, whatever level they’re at, and we gured we could read a little, eat a little, do a little math, and learn together in the garden with the kids.”
At 41 years-old, Wright is disabled from muscular dystrophy, and values a healthful diet. Wright wanted to show children healthful nutrition as part of a healthy lifestyle. “In terms of sustainable agriculture, our project falls in line with community. It brings people together in an outdoor classroom, and makes people aware of sustainable gardening practices in the inner city, saving seeds, and eating healthfully,” said Wright.
Youth begin gardening each March and continue working in the garden and at the Troostwood Youth Garden Market until the last vegetables are harvested, typically in late October. “We’ve found that the youth developed better self esteem. They saw the fruits of their labor and how their hard work had paid off…They now have knowledge of a garden, what it takes to have and build one, and team work.”
Excerpted from:
http://www.sare.org/ncrsare/newsletter/NCRSARE_WinterSpring2008.pdf
Farmers Community Market at Brookside - Saturdays at 63rd & Wornall
Greetings Market Friends,
I missed last week due to the arrival of my parents. This was their first visit ever to Kansas City, and they loved it! I have heard great things about last week’s market from the vendors though. Thanks for coming out and sharing part of your holiday weekend with the Brookside Market gang. We really appreciate it, and hopefully you found something delicious to serve as part of your holiday feast.
As you will read from our vendors below, we are reaching the end of spring produce season. Make sure you come on by on Saturday to gather up some of the last of spring’s treasures like spinach, lettuce and asparagus (to name a few). Also remember that we want your recipes! Please send in any recipes you love that feature products from our market. Forward them to franki@farmerscommunitymarket.com, and you just might see one of them in the weekly newsletter.
As always we look forward to seeing you every Saturday from April through October from 8:00 a.m. to 1:00 p.m. in the heart of Brookside at the corner of 63rd and Wornall. Also, check us out at www.farmerscommunitymarket.com.
See you Saturday!
Franki
Now from our vendors:
From Bear Creek Farms:
Another grey wet week here - mud everywhere and still no way to get into the fields. The frustration levels are a little high - about as high as the weeds that we can't get to. Ah well, it has to change soon. Our younger son Laine arrived home on Tuesday and, for the 9th time in a row, his luggage didn't make it with him. But, hey, he is here, ready to work, and full of great stories and laughs! This week at market we'll have lots of chard, kales, head lettuces, some cauliflower and broccoli, and less than usual asparagus. We'll bring a few plants for those of you that, like me, haven't gotten things all planted yet. And I'm sure that in our wading around we'll find a few other goodies out among the weeds and mud. Hope to see you all on Saturday - looks like it will be Laine and I manning the market. Robbins and JimLaine
From Blue Door Farm:
The time has finally come folks - we are at the end of my head lettuce. I suspect this week will be the last week for it. Similarly, the spring garlic is well on its way to setting garlic scapes, so this week will also be the last week for it.
We're just heading into that weird transition between spring and summer crops. A few crops have leapt up to fill the void though: the fennel is looking great (and I've heard rave reviews of grilled fennel), the kohlrabi is still marvelously... kohlrabesque and a new round of salad mix is looking great. I'll also have some beautiful winterbor kale, mustard greens, radishes, broccoli and turnips.
If I can keep from eating it myself I will also bring the lone ripe tomato from my high tunnel. Not for sale I'm afraid - unless perhaps I auction it off???
And yes, I'll be bringing more coreopsis and other flowers.
See you Saturday,
Laura
From the KC Center for Urban Agriculture:
We hope you had a nice Memorial Day weekend. We really enjoyed last week's market. The weather was gorgeous (it promises to be just as nice this week) and so many of you came out--it was wonderful. Since then, it's been a very productive week here at the farm. A lot of planting on Monday, then came the cooler weather and time for some weeding, grass cutting and general maintenance. Although the field overall is still a little behind because of this spring's relatively cool and wet conditions, the last couple of weeks have brought some real signs of growth. Peas are flowering, fava beans are starting to set fruit and the potatoes are blooming as well. We've even seen a couple of cherry tomatoes that have started to turn.
This week we'll be bringing a wonderful mix of beautiful organic spring vegetables. Please enjoy them while they last as summer will inevitably put an end to the delicious cool season crops in season right now. These include more CARROTS, TURNIPS and BEETS. SCALLIONS and GARLIC SCAPES (the tasty flower stalks that some garlic varieties produce before the bulbs mature--we cut them to encourage larger bulbs). Also, we'll have more FENNEL this week and yummy KOLLRABI. A couple of small CABBAGES even? Too early to tell right now. Definitely more CUCUMBERS from our greenhouse / high tunnel production (they're growing wild in the tunnel!). And all the wonderful spring greens for fresh eating and cooking. SPINACH, SPRING MIX, LETTUCE MIX and more of our special MICRO-MIX (a delicious blend of baby greens grown carefully in our greenhouse, setting a standard in flavor, texture and color). We'll also bring more bunched KALE and RAINBOW CHARD as well as FRESH HERBS. And I probably forgot a thing or two...
And more TRANSPLANTS... tomatoes, herbs, peppers, eggplant, kale & chard, and more for your kitchen garden.
C'est tout, see you and Saturday!
Daniel
From Bread of Life Bakery:
Hello Brookside Market,
We have had a busy few days with our dear friends from Australia. We were introduced to their new little one Gideon. He is a 5 month old bundle of cuteness that we all fought over to hold. Luke and Amanda were his favorite rides around the house plus they are more fun than the rest of us. While we were all playing with the baby Josiah was moving 190 bales of hay onto our place from another farm. I think holding a baby is not high priority for him. The rain this week has made it hard to get out in the garden again but the veggies will hopefully be fine for Friday’s pickings by Josiah and Bethany.
We will have sausage burritos, veggie burritos, quiches, and coffee for your morning walk around the market. Raspberry bars, and oatmeal raisin cookies are also very good for breakfast. Come by and say "Hi" to Luke and Chris.
See you all Saturday,
Luke, Chris and Kathy
From Wells Family Farm:
We are wadding along here on the farm, we just had an additional 3 plus inches of rain. Hopefully the oats that were planted and the soybeans will stay where they were put! Some fields of our neighbors are now lakes, so we’ll see!
We will be at market on Saturday and will have a complete selection of cuts available. We do have Prime rib roast, along with chuck and arm on sale for 15% off. We have lots of steaks to fill your grilling orders and lots of ground too. I also will remember to bring dog and soup bones! We do have liver, tongue and heart to round out the list. Our bug repellant has been going fast, it is nice to offer something that works! We will have all our regular goodies, so come on down and see what all the vendors have to offer!
Kim & Sharon
From Roaring River Bakery:
Greetings! Thanks to all of you that came to market on Memorial Day weekend. It was busy all day. I think lots of people had "staycations" at home and came out to see us!The Roaring River Bread Co. will not be at market this weekend due to overwhelming end of school children obligations. I will see everyone next Saturday!!!
Kim
Now for a recipe to inspire your market shopping list:
Creamed Spinach Gratin (from www.realage.com)
Ingredients
1 pound frozen spinach
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1/3 cup low-fat milk
1/3 cup reduced-fat mayonnaise
Salt and freshly ground pepper, to taste
1/4 cup seasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 teaspoon extra-virgin olive oil
Directions
1. Preheat oven to at 450°F. Coat a gratin dish with nonstick cooking spray.
2. Heat oil in a medium skillet over medium-high heat. Add spinach and garlic and sauté until fragrant. Remove from heat; stir in milk and mayonnaise. Season with salt and pepper.
3. Place the spinach mixture in the prepared baking dish and top with breadcrumbs, Parmesan and oil. Bake for 10 to 15 minutes.
Nutrition Information
Per serving
Calories: 149
Carbohydrates: 14g
Fat: 8g
Saturated Fat: 2g
Monounsaturated Fat: 3g
Protein: 7g
Cholesterol: 3mg
Dietary Fiber: 4g
Potassium: 444mg
Sodium: 429mg
Nutrition Bonus: Vitamin A (267% daily value), Vitamin C (47% dv), Folate (40% dv), Calcium (24% dv), Magnesium (22% dv), Iron (15% dv).
--
Farmers' Community Market at Brookside
Saturdays, 8am to 1pm
under the white tents at theBorder Star Montessori School
63rd & Wornall, Kansas City, MO 64113 << Map it!
The Farmers' Community Market at Brookside is Dedicated toCreating a Unique Partnership between the Community andFarmers who provide High Quality, Local and Organic Productsin an atmosphere that is mutually beneficial, wholesome and fun.The Market also helps to support the Border Star PTA.
I missed last week due to the arrival of my parents. This was their first visit ever to Kansas City, and they loved it! I have heard great things about last week’s market from the vendors though. Thanks for coming out and sharing part of your holiday weekend with the Brookside Market gang. We really appreciate it, and hopefully you found something delicious to serve as part of your holiday feast.
As you will read from our vendors below, we are reaching the end of spring produce season. Make sure you come on by on Saturday to gather up some of the last of spring’s treasures like spinach, lettuce and asparagus (to name a few). Also remember that we want your recipes! Please send in any recipes you love that feature products from our market. Forward them to franki@farmerscommunitymarket.com, and you just might see one of them in the weekly newsletter.
As always we look forward to seeing you every Saturday from April through October from 8:00 a.m. to 1:00 p.m. in the heart of Brookside at the corner of 63rd and Wornall. Also, check us out at www.farmerscommunitymarket.com.
See you Saturday!
Franki
Now from our vendors:
From Bear Creek Farms:
Another grey wet week here - mud everywhere and still no way to get into the fields. The frustration levels are a little high - about as high as the weeds that we can't get to. Ah well, it has to change soon. Our younger son Laine arrived home on Tuesday and, for the 9th time in a row, his luggage didn't make it with him. But, hey, he is here, ready to work, and full of great stories and laughs! This week at market we'll have lots of chard, kales, head lettuces, some cauliflower and broccoli, and less than usual asparagus. We'll bring a few plants for those of you that, like me, haven't gotten things all planted yet. And I'm sure that in our wading around we'll find a few other goodies out among the weeds and mud. Hope to see you all on Saturday - looks like it will be Laine and I manning the market. Robbins and JimLaine
From Blue Door Farm:
The time has finally come folks - we are at the end of my head lettuce. I suspect this week will be the last week for it. Similarly, the spring garlic is well on its way to setting garlic scapes, so this week will also be the last week for it.
We're just heading into that weird transition between spring and summer crops. A few crops have leapt up to fill the void though: the fennel is looking great (and I've heard rave reviews of grilled fennel), the kohlrabi is still marvelously... kohlrabesque and a new round of salad mix is looking great. I'll also have some beautiful winterbor kale, mustard greens, radishes, broccoli and turnips.
If I can keep from eating it myself I will also bring the lone ripe tomato from my high tunnel. Not for sale I'm afraid - unless perhaps I auction it off???
And yes, I'll be bringing more coreopsis and other flowers.
See you Saturday,
Laura
From the KC Center for Urban Agriculture:
We hope you had a nice Memorial Day weekend. We really enjoyed last week's market. The weather was gorgeous (it promises to be just as nice this week) and so many of you came out--it was wonderful. Since then, it's been a very productive week here at the farm. A lot of planting on Monday, then came the cooler weather and time for some weeding, grass cutting and general maintenance. Although the field overall is still a little behind because of this spring's relatively cool and wet conditions, the last couple of weeks have brought some real signs of growth. Peas are flowering, fava beans are starting to set fruit and the potatoes are blooming as well. We've even seen a couple of cherry tomatoes that have started to turn.
This week we'll be bringing a wonderful mix of beautiful organic spring vegetables. Please enjoy them while they last as summer will inevitably put an end to the delicious cool season crops in season right now. These include more CARROTS, TURNIPS and BEETS. SCALLIONS and GARLIC SCAPES (the tasty flower stalks that some garlic varieties produce before the bulbs mature--we cut them to encourage larger bulbs). Also, we'll have more FENNEL this week and yummy KOLLRABI. A couple of small CABBAGES even? Too early to tell right now. Definitely more CUCUMBERS from our greenhouse / high tunnel production (they're growing wild in the tunnel!). And all the wonderful spring greens for fresh eating and cooking. SPINACH, SPRING MIX, LETTUCE MIX and more of our special MICRO-MIX (a delicious blend of baby greens grown carefully in our greenhouse, setting a standard in flavor, texture and color). We'll also bring more bunched KALE and RAINBOW CHARD as well as FRESH HERBS. And I probably forgot a thing or two...
And more TRANSPLANTS... tomatoes, herbs, peppers, eggplant, kale & chard, and more for your kitchen garden.
C'est tout, see you and Saturday!
Daniel
From Bread of Life Bakery:
Hello Brookside Market,
We have had a busy few days with our dear friends from Australia. We were introduced to their new little one Gideon. He is a 5 month old bundle of cuteness that we all fought over to hold. Luke and Amanda were his favorite rides around the house plus they are more fun than the rest of us. While we were all playing with the baby Josiah was moving 190 bales of hay onto our place from another farm. I think holding a baby is not high priority for him. The rain this week has made it hard to get out in the garden again but the veggies will hopefully be fine for Friday’s pickings by Josiah and Bethany.
We will have sausage burritos, veggie burritos, quiches, and coffee for your morning walk around the market. Raspberry bars, and oatmeal raisin cookies are also very good for breakfast. Come by and say "Hi" to Luke and Chris.
See you all Saturday,
Luke, Chris and Kathy
From Wells Family Farm:
We are wadding along here on the farm, we just had an additional 3 plus inches of rain. Hopefully the oats that were planted and the soybeans will stay where they were put! Some fields of our neighbors are now lakes, so we’ll see!
We will be at market on Saturday and will have a complete selection of cuts available. We do have Prime rib roast, along with chuck and arm on sale for 15% off. We have lots of steaks to fill your grilling orders and lots of ground too. I also will remember to bring dog and soup bones! We do have liver, tongue and heart to round out the list. Our bug repellant has been going fast, it is nice to offer something that works! We will have all our regular goodies, so come on down and see what all the vendors have to offer!
Kim & Sharon
From Roaring River Bakery:
Greetings! Thanks to all of you that came to market on Memorial Day weekend. It was busy all day. I think lots of people had "staycations" at home and came out to see us!The Roaring River Bread Co. will not be at market this weekend due to overwhelming end of school children obligations. I will see everyone next Saturday!!!
Kim
Now for a recipe to inspire your market shopping list:
Creamed Spinach Gratin (from www.realage.com)
Ingredients
1 pound frozen spinach
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1/3 cup low-fat milk
1/3 cup reduced-fat mayonnaise
Salt and freshly ground pepper, to taste
1/4 cup seasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 teaspoon extra-virgin olive oil
Directions
1. Preheat oven to at 450°F. Coat a gratin dish with nonstick cooking spray.
2. Heat oil in a medium skillet over medium-high heat. Add spinach and garlic and sauté until fragrant. Remove from heat; stir in milk and mayonnaise. Season with salt and pepper.
3. Place the spinach mixture in the prepared baking dish and top with breadcrumbs, Parmesan and oil. Bake for 10 to 15 minutes.
Nutrition Information
Per serving
Calories: 149
Carbohydrates: 14g
Fat: 8g
Saturated Fat: 2g
Monounsaturated Fat: 3g
Protein: 7g
Cholesterol: 3mg
Dietary Fiber: 4g
Potassium: 444mg
Sodium: 429mg
Nutrition Bonus: Vitamin A (267% daily value), Vitamin C (47% dv), Folate (40% dv), Calcium (24% dv), Magnesium (22% dv), Iron (15% dv).
--
Farmers' Community Market at Brookside
Saturdays, 8am to 1pm
under the white tents at theBorder Star Montessori School
63rd & Wornall, Kansas City, MO 64113 << Map it!
The Farmers' Community Market at Brookside is Dedicated toCreating a Unique Partnership between the Community andFarmers who provide High Quality, Local and Organic Productsin an atmosphere that is mutually beneficial, wholesome and fun.The Market also helps to support the Border Star PTA.
KC Organics and Natural Farmers Market - Saturdays in Minor Park
KC Organics and Natural Farmers Market - Saturdays in Minor Park
Reposted from the KC Food Circle calendar:
...this is a reminder for
Farmers Market - KC Organics (Minor Park - KCMO)
Saturdays 8am – 12:30pm
(Timezone: Central Time)
E 110th St & Red Bridge Road, Kansas City, MO (map)
KC Organics and Natural Farmers Market
“The Farmer’s Market in a Park”
Open Saturdays May 2nd through October 17th
8:00 am to 12:30 pm, in Minor Park
Go 1 mile South of I-435 on Holmes,then east on Red Bridge Road (111th St.)
Reposted from the KC Food Circle calendar:
...this is a reminder for
Farmers Market - KC Organics (Minor Park - KCMO)
Saturdays 8am – 12:30pm
(Timezone: Central Time)
E 110th St & Red Bridge Road, Kansas City, MO (map)
KC Organics and Natural Farmers Market
“The Farmer’s Market in a Park”
Open Saturdays May 2nd through October 17th
8:00 am to 12:30 pm, in Minor Park
Go 1 mile South of I-435 on Holmes,then east on Red Bridge Road (111th St.)
- fresh-picked, locally grown organic produce
- also honey, edible flowers, herbs, mushrooms
- breads and baked goods, grains, sauces
- Free-Trade coffee and Eco-products
- free-range eggs and some meats
- soaps, body care products
- natural stoneware jewelry
A Unique Market Experience in all the Best Ways
On the Grass, Under the Trees, in Beautiful Minor Park―with hikeable trails, lots of acreage, and the Little Blue River
In partnership with Kansas City Missouri Parks and Recreation
More event details»
11am TODAY - Sustainable World Radio - Interview w/Robyn Francis
What
Sustainable World Radio - Interview w/Robyn Francis
Sustainable World Radio - Interview w/Robyn Francis
When
Fri May 29 11am – 12pm
Description
Friday, May 29 9-10am (Pacific Standard Time), Sustainable World Radio, Interview with Robyn Francis -Sustainable Aid Permaculture for 2/3 World
Friday, May 29 9-10am (Pacific Standard Time), Sustainable World Radio, Interview with Robyn Francis -Sustainable Aid Permaculture for 2/3 World
Sustainable World Radio, KCSB 91.9 FM
and streaming live on http://www.kcsb.org/
(9a-10a Pacific / 11a-12p Central)
interviews also posted on http://www.sustainableworldradio.com/
Join Jill Cloutier of Sustainable World Radio for an interview with International Permaculture Teacher/Designer Robyn Francis from Australia as she talks about her 25 years of permaculture work around the world and her promoting and teaching of SUSTAINABLE AID -Facilitating Resilient Community Development in Areas of Need - Permaculture for 2/3rds World, Indigenous and Culturally Diverse Communities.
Effective aid is leaving people empowered with the information and skills to solve their own problems - Bill Mollison
Robyn will be join be Margie Bushman and Wesley Roe of Santa Barbara Permaculture Network who have convened with/at Quail Springs Learning Oasis and Permaculture Farm
Robyn will be join be Margie Bushman and Wesley Roe of Santa Barbara Permaculture Network who have convened with/at Quail Springs Learning Oasis and Permaculture Farm
www.quailspring.org the Upcoming Courses on Sustainable Aid in the USA in Juy/Aug 2009
UPCOMING SUSTAINABLE AID COURSES
Facilitating Resilient Community Development in Areas of Need - Permaculture for 2/3rds World, Indigenous and Culturally Diverse Communities with Robyn Francis
Both Courses USA and Australia 2009
Both Courses USA and Australia 2009
USA: Quails Springs, New Cuyama CA: Part 1: 27-30 July, Part 2: 1-6 Aug, 2009. http://www.quailsprings.org/
Australia: Djanbung Gardens NSW Sep 7-18, 2009. http://www.permaculture.com.au/
Synopsis of Sustainable Aid Course
This course specifically for people working in community development programs with culturally diverse communities around the world. Organized in two complementary parts this course develops awareness and skills for working in areas of need. This intensive course is inspiring, challenging and deeply empowering. Participants will gain vital skills and a toolkit of processes to work effectively in both a first-world context and in overseas development work. Graduates from these courses are undertaking significant work in diverse projects all over the world.
This course was originally developed by Robyn Francis in 1991 and undergoes constant revision in keeping with global changes and their impacts on the world's poorest and most vulnerable peoples.
This course was originally developed by Robyn Francis in 1991 and undergoes constant revision in keeping with global changes and their impacts on the world's poorest and most vulnerable peoples.
International permaculture designer Robyn Francis has over 25 years experience throughout Australia, New Zealand, USA, India, Indonesia, Germany, Cuba, and Taiwan, and including projects ranging from outback communities to urban development.
<<<
Re-posted by way of Kaw Permaculture
To join, visit this group at http://groups.google.com/group/kpc-dev
Funky Friday Night Farmers' Market - BADSEED - Fridays at 1909 McGee (KCMO)
Dearest Friends, Eaters, and Connoisseurs of Local Flavor,
This is Farmer Brooke here, the “baddest” of the seeds, writing to tantalize your taste buds with decadent descriptions of this weeks array of local-organic delights to be showcased for your eating pleasure at the BADSEED Farmers Market this Friday from 4:30-9 PM!!!!
So let us begin this mouthwatering journey:
From BADSEED Farm –
Brooke & Dan
Southside, KCMO
www.badseedfarm.com
*Sensational salad bowl mixes with aromatic herbs including fennel, dill, mint, and edible flowers
*Our Famous “stir-fry” mix with garlic chives, tarragon, spicy mustards, and chive blossoms
*Radiant Rainbow Chard bunches and nutrient-rich Kales
*Flavor bursting spring garlic and heavenly garlic scapes
*Luscious Lettuce heads in red, green, and speckled
*”eat em’ like an apple” tender and sweet Turnips
*Broccoli Florets
*Culinary and Medicinal Herb/Flower transplants for your organic garden
From Root Deep Urban Farm –
Sherri Harvel
Eastside, KCMO
www.rduf.net
*Gorgeous heirloom tomato and herb transplants
*Glorious greens including Dino Kale, and Swiss Chard
*Eater Egg Radishes
From Herb “n” Gardener –
Lew Edminster
Westside, KCMO
*”All you can eat” ARUGULA!! (peppery and perfect)
*Succulent salad bowl and greens mixes
*Transplants including heirloom tomatoes and nasturtium (my favorite edible flower!!)
From Platte Prairie Farm –
Steve Mann (aka Squash Father)
Northside, KCMO
www.prairietrading.com
*Sweet Potatoes (local and organic from last years harvest…still delicious!!)
*baby spinach
*organic grains and bulk goods including oats, almonds, and peanut butter…..
From WILD ALCHEMY (our newest vendor!!!) –
Jen and Brandon
KCMO
Wild-crafted foods and herbs including:
*wild salad mixes with lambs quarter and nettles
*dried tea blends
*medicinal and culinary mushrooms
*wild wheat grass shots
From Puddin’ Head Coffee –
George and Vicki Hartmann
KCMO
www.puddinheadcoffee.com
*Fairly Traded, Organic Coffee roasted in small batches – Rainforest Blend, Ethiopia Blue Nile Blend and Decaf Peru
*Free samples available as well as coffee sold by the cup
*For the home roaster - raw green coffee beans available
And if that is not enough to tempt you –
*Aged and Fresh GOAT CHEESE from Goatsbeard Farm including a farmstead white cheddar, an orange-rind muenster, and a feta soaking in brine fit to bathe in (some of the finest artisan goat cheese in the mid-west!!)
*Wholesome Breads and baked goods from BREAD of LIFE Bakery made with local organic flour and a whole lotta love
*Free-Range Eggs
*Kombucha “magic mushroom” Tea (brewed by yours truly)
……………and more
So folks, treat yourself!!! Stay out of that soul-sucking SUPERMARKET this week and come on down to the BADSEED and get some GOOD FOOD: grown ethically, with love, and close to home!!!
FYI – (for all you “Urban Homesteaders”) Upcoming Canning & Preserving Class @ BADSEED -
Saturday, June 13th (10-3 PM) –
Making Jams & Jellies
This is the first canning opportunity of the season as luscious strawberries grace our mid-western fields. Take advantage of this early berry and “jam” it up for the “fruitless” times ahead. Learn how to make traditional jellies and preserves with techniques that can be applied to other seasonal fruits.
Feel free to bring some berries, and any other local goodies you would like to experiment with!!!
Cost of Class: $50
For full 2009 class schedule and descriptions or to sign-up please visit www.badseedfarm.com
See you Friday!
Sincerely,
Brooke (farmer and mistress of the BADSEED)
This is Farmer Brooke here, the “baddest” of the seeds, writing to tantalize your taste buds with decadent descriptions of this weeks array of local-organic delights to be showcased for your eating pleasure at the BADSEED Farmers Market this Friday from 4:30-9 PM!!!!
So let us begin this mouthwatering journey:
From BADSEED Farm –
Brooke & Dan
Southside, KCMO
www.badseedfarm.com
*Sensational salad bowl mixes with aromatic herbs including fennel, dill, mint, and edible flowers
*Our Famous “stir-fry” mix with garlic chives, tarragon, spicy mustards, and chive blossoms
*Radiant Rainbow Chard bunches and nutrient-rich Kales
*Flavor bursting spring garlic and heavenly garlic scapes
*Luscious Lettuce heads in red, green, and speckled
*”eat em’ like an apple” tender and sweet Turnips
*Broccoli Florets
*Culinary and Medicinal Herb/Flower transplants for your organic garden
From Root Deep Urban Farm –
Sherri Harvel
Eastside, KCMO
www.rduf.net
*Gorgeous heirloom tomato and herb transplants
*Glorious greens including Dino Kale, and Swiss Chard
*Eater Egg Radishes
From Herb “n” Gardener –
Lew Edminster
Westside, KCMO
*”All you can eat” ARUGULA!! (peppery and perfect)
*Succulent salad bowl and greens mixes
*Transplants including heirloom tomatoes and nasturtium (my favorite edible flower!!)
From Platte Prairie Farm –
Steve Mann (aka Squash Father)
Northside, KCMO
www.prairietrading.com
*Sweet Potatoes (local and organic from last years harvest…still delicious!!)
*baby spinach
*organic grains and bulk goods including oats, almonds, and peanut butter…..
From WILD ALCHEMY (our newest vendor!!!) –
Jen and Brandon
KCMO
Wild-crafted foods and herbs including:
*wild salad mixes with lambs quarter and nettles
*dried tea blends
*medicinal and culinary mushrooms
*wild wheat grass shots
From Puddin’ Head Coffee –
George and Vicki Hartmann
KCMO
www.puddinheadcoffee.com
*Fairly Traded, Organic Coffee roasted in small batches – Rainforest Blend, Ethiopia Blue Nile Blend and Decaf Peru
*Free samples available as well as coffee sold by the cup
*For the home roaster - raw green coffee beans available
And if that is not enough to tempt you –
*Aged and Fresh GOAT CHEESE from Goatsbeard Farm including a farmstead white cheddar, an orange-rind muenster, and a feta soaking in brine fit to bathe in (some of the finest artisan goat cheese in the mid-west!!)
*Wholesome Breads and baked goods from BREAD of LIFE Bakery made with local organic flour and a whole lotta love
*Free-Range Eggs
*Kombucha “magic mushroom” Tea (brewed by yours truly)
……………and more
So folks, treat yourself!!! Stay out of that soul-sucking SUPERMARKET this week and come on down to the BADSEED and get some GOOD FOOD: grown ethically, with love, and close to home!!!
FYI – (for all you “Urban Homesteaders”) Upcoming Canning & Preserving Class @ BADSEED -
Saturday, June 13th (10-3 PM) –
Making Jams & Jellies
This is the first canning opportunity of the season as luscious strawberries grace our mid-western fields. Take advantage of this early berry and “jam” it up for the “fruitless” times ahead. Learn how to make traditional jellies and preserves with techniques that can be applied to other seasonal fruits.
Feel free to bring some berries, and any other local goodies you would like to experiment with!!!
Cost of Class: $50
For full 2009 class schedule and descriptions or to sign-up please visit www.badseedfarm.com
See you Friday!
Sincerely,
Brooke (farmer and mistress of the BADSEED)
BADSEED
An Urban-Organic Farm & Market Celebrating Local Food, Culture, and Community
1909 McGee*KCMO*64108
www.badseedfarm.com
An Urban-Organic Farm & Market Celebrating Local Food, Culture, and Community
1909 McGee*KCMO*64108
www.badseedfarm.com
College Students - from Academe to Agriculture...
From: http://www.mnn.com/
See links below for summer work in the KC area...
Photo: woodleywonderworks/Flickr 
Kim Severson wrote about this new trend in her article for the New York Times, Many Summer Internships Are Going Organic. “Katherine L. Adam, who runs the National Sustainable Agriculture Information Service, financed by the Department of Agriculture, said 1,400 farms sought interns this year, almost triple the number two years ago.” Source: The New York Times
The article goes on to explain that the students seeking these internships are not all agriculture majors looking for an opportunity at one of the nation’s large conventional farms. Instead, students come from a variety of degree programs and are seeking internships at organic and sustainable farms.
To get a better idea of what kind of opportunities are available, I visited the Sustainable Farming Internships and Apprenticeships Database run by the National Sustainable Agriculture Information Service. The database was just updated this morning and it appears that there are still quite a few opportunities available.
Hay Creek Stock Farm in Sebeka, Minn., is looking for one person to intern at their 160-acre farm. The intern will gain skills in animal husbandry, pasture management, organic vegetable production and direct marketing. The internship begins on June 1 and runs through Sept. 15.
Other farm internships still available as of today include opportunities at Flat Creek Lodge in Swainsboro, Ga., and Charis Eco-Farm in Staunton, Va. For more information on the hottest green job for the coming decade, read my green jobs spotlight on farming.
Photo by ILoveButter
See links below for summer work in the KC area...
Farming: Summer's hot internship opportunity
Tue, May 26 2009 at 1:43 PM EST
Read more: GREEN JOBS, ORGANIC FARMING
Photo: woodleywonderworks/Flickr Summer is here and college students across the United States are beginning their internships. While many college students may be seeking cushy corporate opportunities, a new trend has emerged this year – farm internships. Perhaps these students have read Fast Company’s report that farming will be the hottest green job for the next decade.
Kim Severson wrote about this new trend in her article for the New York Times, Many Summer Internships Are Going Organic. “Katherine L. Adam, who runs the National Sustainable Agriculture Information Service, financed by the Department of Agriculture, said 1,400 farms sought interns this year, almost triple the number two years ago.” Source: The New York TimesThe article goes on to explain that the students seeking these internships are not all agriculture majors looking for an opportunity at one of the nation’s large conventional farms. Instead, students come from a variety of degree programs and are seeking internships at organic and sustainable farms.
To get a better idea of what kind of opportunities are available, I visited the Sustainable Farming Internships and Apprenticeships Database run by the National Sustainable Agriculture Information Service. The database was just updated this morning and it appears that there are still quite a few opportunities available.
Hay Creek Stock Farm in Sebeka, Minn., is looking for one person to intern at their 160-acre farm. The intern will gain skills in animal husbandry, pasture management, organic vegetable production and direct marketing. The internship begins on June 1 and runs through Sept. 15.
If you’d prefer to gain experience in a non-traditional farm setting, the Lavender Hill Farm in Vashon, Wash., may be a good fit. The intern will work on a ½-acre lavender farm and garden and live with the farm owners and their two children. The lavender internship begins on July 1 and ends Aug. 15.
Other farm internships still available as of today include opportunities at Flat Creek Lodge in Swainsboro, Ga., and Charis Eco-Farm in Staunton, Va. For more information on the hottest green job for the coming decade, read my green jobs spotlight on farming.
Photo by ILoveButter
(MNN homepage photo: fatihhoca/iStockphoto)
http://www.mnn.com/business/green-jobs/blogs/farming-summers-hot-internship-opportunity
http://www.mnn.com/business/green-jobs/blogs/farming-summers-hot-internship-opportunity
GREATER KC AREA STUDENTS (Kansas & Missouri):
IF YOU ARE LOOKING FOR SUMMER WORK on a LOCAL ORGANIC or FREE-RANGE FARMSTEAD or in an URBAN / COMMUNITY GARDEN,
post your WORK WANTED ad by e-mail
to
HarvestHotline@KCFoodCircle.org
or
sign up for the KC Food Circle's eList**
** Google login is required to Sign In or join the GGroup
IF YOU ARE LOOKING FOR SUMMER WORK on a LOCAL ORGANIC or FREE-RANGE FARMSTEAD or in an URBAN / COMMUNITY GARDEN,
post your WORK WANTED ad by e-mail
to
HarvestHotline@KCFoodCircle.org
or
sign up for the KC Food Circle's eList**
** Google login is required to Sign In or join the GGroup
THURSDAY - Farmers' Market in Leawood, KS - Mission Farms Farmers' Market
Mission Farms
ORGANIC
Farmer's Market
THURSDAYS
Come introduce yourself and get to know our local farmers with their fresh organically-grown produce, free-range meats, fruits and other locally grown products. The market is open every Thursday on the east end of the Mission Farms parking lot. Join in the fun.
GROWERS & VENDORS 2009
Robert Jones | produce, sprouts, wheatgrass | |
| | | |
Cherie Schenker | beef, pork, lamb, honey, brats | |
| | | |
Nancy Gordon | soap, body care, greens, produce | |
| | | |
Kathy Crowther | bread, produce, cane juice, | |
| | | |
Rick Newson | eggs | |
| | | |
Ethan Jones | flowers, green plants | |
| | | |
John and Susie Hess | beef | |
| | | |
Mission Gardens | John Cook | produce, herbs |
| | | |
Tammy Crandell | produce, herbs, sweet corn | |
| | | |
Denise and Dan May | produce | |
| | | |
Kay Peoples | Kay Peoples | organic dog treats |
| | | |
Pete | vegetable, fruits, meat, grains |
39th Street Community Farmers Market - Wednesdays 4:30-7:30pm
It's blindingly green outside right now. If you can evade the vines and trudge through the tall grass, then make your way here to 39th and Genessee on Wednesday at 4:30. We'll feature music by Santo Fabian on the guitar and Spanish vocals. We'll also have some good local folks offering some good local food.
Kim Wells will have a variety of cuts of grass fed beef, diatomacious earth, as well as some sweet and effective bug spray.
Drumm Farms will have sugarsnap peas, lettuce, beets, and broccoli, some potted beauties, and Bruce will be there in all his sparkling effervescence.
Sherri of Rootdeep will be bringing salad and cooking greens, garden plants and herbs as well as other fresh goodness.
Alice will have the best sweet baked treats in town made with her own home grown wheat. She is also sure to bring some other treats from her farm.
We will also be getting a visit from the honey fairy, Joanne from Ambrose Bee Pharm.
Be there, or be doing something else equally as productive.
Get some green and stay healthy!
==========================
BEEF...
Kim Wells will have a variety of cuts of grass fed beef, diatomacious earth, as well as some sweet and effective bug spray.
Drumm Farms will have sugarsnap peas, lettuce, beets, and broccoli, some potted beauties, and Bruce will be there in all his sparkling effervescence.
Sherri of Rootdeep will be bringing salad and cooking greens, garden plants and herbs as well as other fresh goodness.
Alice will have the best sweet baked treats in town made with her own home grown wheat. She is also sure to bring some other treats from her farm.
We will also be getting a visit from the honey fairy, Joanne from Ambrose Bee Pharm.
Be there, or be doing something else equally as productive.
Get some green and stay healthy!
39th St. Community Market
39th and Genessee, Kansas City, Missouri
Wednesdays, 5 to 8 pm, May 6th - Oct. 7th 2009
www.39thStreetMarket.com
The 39th Street Community Market is conveniently located near KU Medical Center in the 39th Street shopping area. Stop by after work and talk with your local farmers. Organic and sustainably grown vegetables and fruit, free range meat and other goodies are available. If you live in the neighborhood, stroll on over and bring your kids! Regular music events and children's activities are also scheduled.
Call 913-432-4101 for specific dates, or check on our web site.
==========================
Well I searched the weather and it says it should be less likely to rain tomorrow evening. 40 % chance, so I will be seeing all you folks (hopefully) at the market. We are planning to have a brisket to barbque a week from this wed, so be prepared to come and enjoy it with us. Yum Tum, is going to be busy stocking up on B-B-Q sauce and many other wonderful goodies and will not be there tomorrow night. So we will plan to bring the goodies with us on the following market day. Else wise.... we have all the great cuts available and many other goodies, bug repellant, Diatomaceous Earth, soy beans, clover/burdock seeds for sprouting! We do recycle grocery bags and plastic or glass bottles so if you bring these reusable items with you and make a purchase we will give you a nice discount. Also, bring a long a friend and if they buy you get a 15% discount. Hope to see you all there, Kim & Sharon
Steve & Kim Wells
Wells Family Farms
4009 State Hwy UU
King City, MO 64463
660-783-2930/660-562-7892
Steve & Kim Wells
4009 State Hwy UU
King City, MO 64463
660-783-2930/660-562-7892
BEEF...
Johnson County (KS) EarthDay - "Go Green, Save Green" in Olathe - TODAY!!
 | ||
WED. MAY 27TH, 11:00 - 1:30 AT THE | ||
11811 S. SUNSET DR. | ||
| Johnson County Government is hosting their first annual Go Green, Save Green Earth Day event. Please join us over the lunch hour to learn about how to go green and save green from informational booths hosted by community environmental organizations and see what sustainable efforts are happening in Johnson County Government. The entire event is FREE and open to the public. |
Schedule of Classes and Tours |
| 11:30 - 12:00 (meet in the lobby) |
| Tour of Sunset Drive LEED certified building with Neal Angrisano and the 360 Architects. |
| 12:00 - 12:30 (in front of Susnet) |
| Tree Planting ceremony at Sunset. Also learn about how to plant a tree in your yard, the right tree for the right place and species varieties. |
| 12:30 - 1:00 (class held in Garden Demonstration) |
| Learn how to build a rain barrel. Save money on watering your garden and reduce your impact on the storm drains. |
| 12:30 - 1:00 (room 1060) |
| Learn how to start a backyard compost pile from the experts. Live in an apartment? You can learn to compost with worms! |
| 12:30 - 1:00 (meet in the lobby) |
| Tour of Sunset Drive LEED certified building with Neal Angrisano and 360 architects |
| 1:00 - 1:30 (room 1060) |
| Take a walk about the Master Gardener's demonstration garden and learn how you can plant your own low maintenance garden. |
Questions? Contact Julie Coon - 715-6938
Wednesdays at the 39th Street Community Farmers' Market - 39th & Genessee (KCMO)
- strawberries
- fresh flowers
- tomato and pepper plants
- herb plants
- basil
- rosemary
- mint
- kale
- collards
- tot soi
- sprouts
- salad mix
- lettuce
- spinach
- green onions
- radishes
- baked sweets
- jellies
- non-dairy cheeses
- eggs
- beef
- barbeque sauce
- wood for smoking meats
- hand made goods
Get some green and stay healthy!
39th St. Community Market
39th and Genessee, Kansas City, Missouri
Wednesdays, 5 to 8 pm, May 6th - Oct. 7th 2009
www.39thStreetMarket.com
The 39th Street Community Market is conveniently located near KU Medical Center in the 39th Street shopping area. Stop by after work and talk with your local farmers. Organic and sustainably grown vegetables and fruit, free range meat and other goodies are available. If you live in the neighborhood, stroll on over and bring your kids! Regular music events and children's activities are also scheduled.
Call 913-432-4101 for specific dates, or check on our web site.
==========================
MARKET ADDENDUM
from
WELLS FAMILY FARMS:
Hi everyone, tonight at 39th and Genessee, we have market from 5 to 8 pm. It is a nice market with lots of goodies to choose from.
We just picked up meat so we have all cuts available. Rump roast are looking great, and for those who need that spring boost, liver is available. We have all the great steaks for grilling and brisket and short ribs to help feed the crowd you will be having for the beautiful weekend weather.
Diatomaceous Earth for bug control around the house, and Bug Repellant to spray on you and your family and pets to also keep all the bugs away.
Hope to see you tonight, it should be a great day. Check out the 39th Street Farmers market web site to see all the vendors available.
Thanks,
Kim and Sharon
We just picked up meat so we have all cuts available. Rump roast are looking great, and for those who need that spring boost, liver is available. We have all the great steaks for grilling and brisket and short ribs to help feed the crowd you will be having for the beautiful weekend weather.
Diatomaceous Earth for bug control around the house, and Bug Repellant to spray on you and your family and pets to also keep all the bugs away.
Hope to see you tonight, it should be a great day. Check out the 39th Street Farmers market web site to see all the vendors available.
Thanks,
Kim and Sharon
Steve & Kim Wells
4009 State Hwy UU
King City, MO 64463
660-783-2930/660-562-7892
BEEF...
Funky Friday Night Farmers' Market - BADSEED - Fridays at 1909 McGee (KCMO)
Ye Seekers of REAL Food,
Thanks to all of the truly dedicated eaters that braved insane storms last Friday to find our market still standing, as well as many a farmer seated sipping wine and kombucha!! Things have dried out considerably since then, resulting in a more optimistic lot of farmers.
Will farmers' ever stop complaining about the weather? I suppose not. But understand that we simply become self-conscious of our dear customers' expectations. Do you all notice when the temperature drops to 41 degrees on May 16, and recognize it for the irreconcilable aberration it is? Or do you notice the absurd amount of rain that pours down from the sky, making our farms feel like those non-absorbent generic diapers represented in Huggies commercials? We can't be sure that you pick up on these phenomena this amidst the endless miles of parking lots and storm sewers that persistently obscure nature. So we must dramatize, complain, obsess over the facts and figures of rainfall and degree days. All so you understand one simple and constant message:
It's not us, it's the weather.
And so, despite the weather, we're pleasantly surprised to present you with the following delights this week:
Local Goat Cheese from Goatsbeard Farm
There's fresh, there's aged and then there's FETA!
You will not be disappointed by any of the abundant cheese varieties we offer.
Fairly-Traded Organic Coffee from Pudd'n Head
Micro-Roasted to Perfection, try it by the cup or by the pound!
Bread of Life's Fabulous Loaves
Whole wheat, spelt, multi-grains galore. And something for your sweet tooth, too.
BADSEED Farm's "Beyond Organic" Vegetables
Holy Crap, we have Produce!! You will lust for our richly colored Lettuce Heads that burst with spring flavor. Our thick stalked spring garlic will make you next meal astonishingly aromatic. Stir-fry Mix - need I say more?
We would also like to introduce our beautiful goats: Ramona, Maybelline, and Anastasia Sweet Cream. They are the newest addition to BADSEED Farm. Thanks so much to Goatsbeard for such lovely and healthy gals!
Steve Mann of Platte Prairie Farm with his Host of Fresh and Dried Foods
Green Onions, Salad Mix, Sweet Potatoes, Cat Grass, Oatmeal, PB (but no J),
Grains,and Sprouting Seeds
Root Deep Urban Farm with Spicy and Sweet Radishes
The Herb'n Gardener with his fabulous Salad Greens
If all of that's not enough for you, we'll also have some spectacular EGGS
layed by the finest pastured hens.
Stop down, bring a friend, hang out for a while. We've got all the best in local organic food at BADSEED Market!!
We'll see you Friday!
Dan the Farmer
BADSEED
An Urban-Organic Farm & Market Celebrating
Local Food, Culture, and Community
FRIDAYS 4:30 - 9:00pm
Local Food, Culture, and Community
FRIDAYS 4:30 - 9:00pm
1909 McGee
KCMO*64108
Kansas Milk Labeling Update - From last week... Monday, May 11th, 2009
Sebelius Veto Stands
Kansas rBGH-Free Labeling Preserved
The four-month battle to preserve Kansas’s rBGH-free labeling without restrictions ended 2:30 a.m. Saturday (May 9, 2009) when the state legislature adjourned without an over-ride attempt of Kathleen Sebelius’ veto of HB 2121.
The bill would have required the FDA-recommended disclaimer that there is no significant difference between rBGH and non-rBGH milk. This disclaimer is false and Oregon PSR coordinated a coalition of local, state and national organizations and individuals in opposing the bill.
Although organizations like the Kansas Farmers Union, Kansas Rural Center, Kansas Sierra Club and Kansas City Food Circle opposed the bill, it passed both the House and Senate. The powerful Kansas Farm Bureau favored it.
As we’ve said on numerous occasions, the only way we were able to stop this bill is by working closely with groups like the Kansas organizations cited above and national organizations like Consumers Union, Center for Food Safety, Food and Water Watch, Organic Consumers Association, National Family Farm Coalition, Health Care Without Harm and many others.
In addition, we worked closely with the International Dairy Foods Association (which doesn’t oppose the use of rBGH like us), but fought the bill on the grounds that dairy processors should have freedom of labeling. Progressive rBGH-free dairies like Ben & Jerry’s and Stonyfield also threw their resources into the fray. Finally, thousands of individuals took the time to call or send e-mails or letters to legislators and the governor to express their views. Gov. Sebelius wasn’t kidding when she cited the “overwhelming opposition” to this bill.
Finally, we worked directly with two key state legislators, Sen. Marci Francisco and Rep. Josh Svaty, who were instrumental in leading the opposition inside the capitol. Our thanks go out to both for all their hard work that was such a crucial component of this victory.
This was the third attempt in Kansas to ban or restrict rBGH-free labeling. The saga started in February 2008 with a bill, backed by Monsanto, that would have banned any kind of labeling telling consumers about the rBGH status of the milk. It was pure, unadulterated censorship. Our national coalition immediately connected with Kansas organizations and within a week mounted a massive opposition in the state legislature to stop the bill in its tracks.
Then, last fall, the Kansas Dept. of Agriculture tried to implement rules that, while not banning all labeling, would have made it much more difficult and still specifically banned “rBGH-free” labels. In other words, they would have made it illegal to tell the truth. After another all-out opposition campaign to KDA and Governor Sebelius, they announced they would not implement the rules. That’s when pro-rBGH legislators adopted the KDA rules almost verbatim and made them into a bill last January.
Oregon PSR will always defend freedom of speech and the consumers’ right to know. We’re keeping a constant watch out for any other anti-labeling bills or rules that may pop up.
And now that Kansas has been settled, we’ll have more time to take the offensive once again. Finally, we’ll be getting more news to you on the overall anti-GMO effort beyond the rBGH world. Stay tuned –
Rick North, Project Director – Campaign For Safe Food
Oregon Physicians for Social Responsibility
503-968-1520
Troostwood Youth Garden Market - GREEN NEIGHBORHOOD FESTIVAL - Today, Saturday, 5/16/2009
COME TO OUR GREEN NEIGHBORHOOD FESTIVAL
on Saturday, May 16th, 2009 - 10am - 4pm
Troostwood Youth Garden -- updated March 2009
5142 Paseo, Kansas City, Missouri 64110
Friday nights, 5 - 8 PM and Saturdays, 8 am to 2 pm, May 15 thru late October
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.
COME TO OUR GREEN NEIGHBORHOOD FESTIVAL on
Saturday, May 16th, 2009
10am - 4pm
www.TroostwoodYouthGarden.info
Saturday, May 16th, 2009
10am - 4pm
www.TroostwoodYouthGarden.info
KC Organics and Natural Farmers Market - Saturdays in Minor Park
Reposted from the KC Food Circle calendar:
...this is a reminder for
...this is a reminder for
Farmers Market - KC Organics (Minor Park - KCMO)
2009-05-16 8am – 12:30pm
(Timezone: Central Time)
E 110th St & Red Bridge Road, Kansas City, MO (map)
Calendar: KC FoodCircle
KC Organics and Natural Farmers Market
“The Farmer’s Market in a Park”
Open Saturdays May 2nd through October 17th
8:00 am to 12:30 pm, in Minor Park
Go 1 mile South of I-435 on Holmes,
then east on Red Bridge Road (111th St.)
Click on the picture for a larger, street-view image
◆ fresh-picked, locally grown organic produce
◆ also honey, edible flowers, herbs, mushrooms
◆ breads and baked goods, grains, sauces
◆ Free-Trade coffee and Eco-products
◆ free-range eggs and some meats
◆ soaps, body care products
◆ natural stoneware jewelry
A Unique Market Experience in all the Best Ways
On the Grass, Under the Trees, in Beautiful Minor Park―
with hikeable trails, lots of acreage, and the Little Blue River
BROOKSIDE - The Community Farmers Market at Brookside (KCMO) - for Market Day (SATURDAY) May 16th, 2009
Greetings Market Friends,
[reposted from 5/14/2009]
Looks like the weather is shaping up for a great weekend. It is exciting to move along into the warmer growing season. As you will read below in our vendors’ section, the list of market goodies available for purchase is growing. This being “greens season” (as I like to call it), our vendors will have lots of different salad mixes and other greens for braising or sautéing. At our house this week, we had bok choi sautéed with spring garlic from Blue Door Farm. It was quite tasty, and oh so easy to pull off even on a work night. I have included the recipe in the recipe section, so that you can try it. It would work with any number of greens. Be adventurous—swap out a new, fresh market veggie you may have never tried for an old frozen stand-by this week. You may find that you have a new favorite.
We are not sure if we will have music this week. We are working out the kinks with the music schedule at the start of this new market season. I promise in the near future we will have it back down to a science. Kim at Roaring River will host a children’s craft though. Read her section below for details.
As always we look forward to seeing you every Saturday from April through October from 8:00 a.m. to 1:00 p.m. in the heart of Brookside at the corner of 63rd and Wornall. Also, check us out at www.farmerscommunitymarket.com
See you Saturday!
Franki
Now from our vendors:
From Bear Creek Farms:
Surprise, surprise - another wet week here, though we feel so lucky not to have had the flooding and tornadoes that others got. We watched the radar on the computer and it sure looked like Sweet Rose Farm must have been really flooded again - boy, do we know how that feels and it just isn't fun.
But with that said I am amazed that some things are actually trying to grow. We'll be bringing asparagus, several kinds of kale, a little rhubarb (it really wants some sun!), more of the tiny cauliflower, green onions, beautiful head lettuces and whatever else we might find.
On another note - we are really trying to eliminate as much plastic as is possible from our lives and from our market stall. Many of you are so nice to bring extra bags and provide bags for your produce - we do appreciate that! But we are going to stop using plastic produce bags - we will have paper ones on hand - so if you are aghast at drippy greens in paper bags please try to remember to bring some plastic ones. (Of course we'll continue to have some rolls of produce bags for a bit, but hope we can transition to no plastic ones over the next few weeks.)
Keep your fingers crossed for a sunny Saturday!
Robbins and Jim
From Roaring River Bakery:
Hello market fans!
Last weekend was wonderful and the moms were out in full force. I hope all the Mother's out there had a great weekend. Our two new products; Breakfast Bagels and Prairie Bread, have been very well received and will get to stay in the rotation. To everyone that missed having cookies last week - sorry, sorry, sorry. It will not happen again, at least this week.
The Roaring River Bread Company is sponsoring this weeks children's activity. We have had plenty of April showers so come on by and make some May flowers. Bring the kids this Saturday and they can make beautiful tissue paper flowers to celebrate Spring!!!!
See you Saturday!
Kim
From Blue Door Farm:
Wow. Head lettuce in spades folks. My favorite, yummy butterhead (Pirat) will be back, along with other lettuces in all colors, shapes and sizes. Give head lettuce (and this farmer) a purpose in life - eat a lot of salads this week.
New on the table will be some .... gorgeous? kohlrabi. Can I call it that? It's just such an odd looking vegetable that gorgeous seems a bit much. All the same - big, tender and nary a nibble from the bugs on the leaves. Does anyone out there cook with kohlrabi leaves? If so, I'd love to hear your recipes.
Also on deck - Spring Garlic! Prize Choi! Salad Mix! Golden Frill Mustard! Radishes!
Also making an appearance, but in slightly smaller quantities:
- Swiss Chard (come early - the deer sure did)
- Broccoli Raab
And yes, the nasturtiums will be returning, along with blooming baskets, coreopsis, violas, marigolds and more. Herbs and veggie transplants will be available for a few more weeks too.
See you Saturday,
Laura
From Green Dirt Farm:
We had a wonderful time at the Farm Table dinner last week, and our guests seemed to enjoy it too. The food prepared by Chef Patrick Ryan was awesome! Come out to the market and get information about our other upcoming events- including the cheese appreciation event this coming Saturday evening. We will be featuring natural rind cheeses (including some of our own) paired with American micro-brewed beers. We will have all of our cheeses at the market this Saturday. The Bossa we wrapped this week is fantastic. Come visit with us and take some home to try!
Hope to see you at the market.
From the KC Center for Urban Agriculture:
Hel---lo, Brook-side Market!
Sun!
What a difference a few days make. We actually had to water in the field this week. So much dryer out there than anytime this spring. We’ve begun to catch up on tilling, seeding and transplanting. Things look hopeful!
We are excited to see how this season plays out…always an experiment, always challenging and absolutely thrilling in all ways! Life on the farm is good.
So-
Liberty, Leslie and myself are staffing the produce stand this Saturday. Daniel has the day off, deservedly. Katherine will be dashing to the airport. She is part of a group of KC farmers and sustainable ag supporters who are travelling to Japan to learn and share practices with growers there. Then, later in the summer KC will return the hospitality when a Japanese group visits here.
From the farm, we’ll bring…
Broccoli and cauliflower, if you come early. Fennel, kohlrabi and squash blossoms will also come out of the field…summer is just around the corner. I can almost taste it now!
We’ll have a huge harvest of cucumbers. Turnips, beets, carrots and radishes are decreasing in supply now, but we’ll bring what we have. We’ve also replanted, so there should be more a little later. Scallions are still beautifully delicious and we will have plenty.
All the usual greens will be on the table. Kale and Swiss chard are doing wonderfully this year and we all should eat our hearts out since they are so good for us. Braising mix, everyone’s new favorite, and salad mix will be bagged and ready to go. We have gorgeous head lettuce to share. Micro mix, pea shoots and watercress are loving this weather and taste yummy right now. We’ll bring a large selection of cut herbs, some spinach, but sorry, it will be another week before the arugula is ready for harvest.
Lots of transplants will also make the trip to MO. Heirloom tomatoes of many varieties and sizes, cool weather crops, cucumbers, squash, eggplant, peppers and herbs will be available. Ask one of us if you want something you don’t see and we can probably hook you up next week. We’ll also be happy to share advice…we are usually full of it!
See you at the market!
From Bread of Life Bakery:
Hello Brookside Friends,
What a lovely week for yard and garden work. Things grow better with a little more sun than what we have had lately. Our family has had a busy week of helping Josiah with his garden and moving cows. We did not get much help garden help from Chris and Bethany since they hold hands all the time. Maybe next week we will separate them while they work in the garden. Gabriel's chickens are growing fast and will be going out with the other poultry soon. We will have eggs this week and some will be blue from our Araucanas. I love the variety of eggs we get when we have a few different breeds of chickens.
Josiah is bringing greens, french breakfast radishes, Lettuce mix and arugula to the market this week. He hopes to grow his own gardening skills this year and he has the support and encouragement from the other vendors which is a huge blessing to him. He learns quite a bit from the other farmers, and Brookside has a very nice group of farmers working together to bring the best to the Brookside community.
Our baked goods this week will be the usual whole grain breads and goodies with the addition of the raspberry bars (by request) vegan brownies with walnuts and Hannah's homemade pretzels. The Breakfast Burritos will have spinach, garden onions and potatoes added to them. The Sausage burritos have Benedict Builders sausage in them along with some veggies. Come early though, Chris sells out fast.
Come by and get a cup of Puddin’ Head Coffee and shop the market.
Luke, Chris and Kathy
From Wells Family Farm:
Hey everyone, come on in and get the best beef possible! Grillin' was never
so good!
See ya Saturday!
Now for a recipe to inspire your market shopping list:
Sautéed Greens with Garlic (from www.wholefoods.com)
Serves 4
Ingredients
2 large bunches greens (chard, collards, kale or mustard)
1 tablespoon Extra Virgin Olive Oil
4 cloves garlic, thinly sliced
Few pinches red pepper flakes
1 tablespoon sherry vinegar or cider vinegar
1/2 teaspoon salt, plus more to taste
Method
Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop.
Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between.
Stir in vinegar and salt. Cover. Cook until just tender, 2–10 minutes, depending on the type of greens and your preference.
Nutrition
Per serving (about 7oz/203g-wt.): 80 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 510mg sodium, 10g total carbohydrate (4g dietary fiber, 2g sugar), 4g protein
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under the white tents at theBorder Star Montessori School
63rd & Wornall, Kansas City, MO 64113 << Map it!
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.
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