Basic Info:
| Description: | 5142 Paseo, Kansas City, Missouri 64110 Friday nights, 5 pm to 8pm and Saturdays, 8 am to 2 pm May 15 thru late October Organically grown vegetables and produce grown sustainably by neighborhood youth - a member of JJ Farms - one of a number of farmers' markets featured by the Kansas City Food Circle. |
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Greetings Market Friends!
This season brought some wild ups and downs to customers and vendors alike, but every Saturday we could count on friendly faces. Thank you for your support, friendship and appreciation of our local foods and farmers. We couldn't do this without you - you are the most important part of local food - the local part. You remind us that we aren't just growing vegetables or making cheese, we are being invited into your homes and to your tables every week. That honor is what keeps us planting, prepping, creating and going. There is nothing quite like thinking of a particular market customer as you harvest an item you know will delight them.
We'll keep thinking of you over the winter as we prepare for next season. We hope you will all take care and stay warm and well-fed through the cold months. We'll miss you! We'll miss market! We'll miss sharing recipes, bragging about our wares and commiserating over the weather. We'll miss the market kids, the market dogs, and the market music. We will miss all of it ... but maybe not so much next Saturday morning, as we snuggle back under the warm covers for a well deserved sleep-in. :)
But no sleeping in this Saturday... this is the grand finale! We'll be at market with plenty of fresh local food to stock up on. We hope you'll come see us and help us usher out the season in style.
THANK YOU!!!
From our vendors:
Wells Family Farms
Hi Everyone, It will be good to see you all again, I am sorry that I ran out of beef, in the freezer, not the field! But am back in business and ready to share all the goodies from our farm.
We have all cuts available, also we have sweet breads! it is actually suet, it was requested so had a couple extra made up.
We also will be bringing other goodies, wreaths, baskets full of squirrel food (acorns! yummy!) and hedge balls. Our diatomaceous earth is jarred up and ready and our teas have made a big splash. I will have Red Raspberry and Blackberry with me. Dried soy beans to make your snakes with and seeds for planting and sprouting. '
I hope to be harvesting my horse radish this week, it will be sold as whole fresh root. I was warned to grind it out side so will experiment with this!
Call or email with special orders!
Thank you,
Kim
Blue Door
Yeah! My fall crops matured in time and I will have a plethora of new crops to share! I'm glad to be able to share this last abundance with you all, so please come by and see me. I'll have:
- Persimmons!!! If you've never enjoyed a ripe, native persimmon, you simply must, must, must come by and try one. These fall treats have been described as a mix of a date, plum and tangerine... tantalized yet?
- Broccoli. Fall broccoli is super tasty, but quantities are limited.
- Baby fennel. Great raw in salads, roasted or poached with fish.
- Sorrel. This lemony green is great raw or in sorrel soup.
- Head lettuce (Romaine and Red Summer Crisp)
- Shunkyo radishes. This neon pink, daikon like radish is sweet to start, with a pleasant, slow building heat to finish. My absolute favorite radish.
- Raab. This new crop is tender and marvelous. If you've never had raab, come by and ask for recipes.
- Pac choi. Fat and juicy, white stemmed and perfect for raw snacking for stir fry.
- Chard. The yummy rainbow green.
- Turnips love this weather.
- Garlic chives.
- Kale. My loyal Winterbor kale continues to produce.
Thank you all so much for your support this season. I love growing food for you all and am excited about next season. If you have suggestions or requests, please let me know - I'm always up for new ideas!
Best wishes,
Laura
KCCUA
Late October. The last market. Time for reflection. Time to celebrate the summer’s harvest. Time to say see-ya-later to market farmers and friends. We come to the last market with gratitude for the support of the Brookside neighborhood, the area merchants, the new customers of the year and our long-time regular customers. It’s been a great year full of cooperation and growth, struggle and success, rain and more rain. Have you ever seen so much rain?
What we lost in potatoes because of the rain, we gained in peppers.
This year we’ve eaten peppers and more peppers and more peppers. Some years it’s eggplant and more eggplant and far too often it’s squash and more squash. As a farmer though, I’m thankful whenever anything grows. I always think eating something is better than eating nothing.
So, to this last market of the season, we will bring PEPPERS- sweet, bell peppers and tiny, hot peppers. TOMATOES---a few red ones for the market early-birds and lots of green ones for everyone else. Think fried green tomatoes, green tomato relish, green tomato salsa, green tomato and parsley soup? We still have EGGPLANT ripening in the field and will bring that. GREEN BEANS and EDAMAME. New crop of SCALLIONS and LEEKS. Freshly dug SWEET POTATOES---Yumyumyum! BABY SQUASH. KALE and SWISS CHARD. MICROGREENS and WATERCRESS. Our wonderful leaves of SALAD MIX and LETTUCE MIX. The most perfect SPINACH I’ve ever seen or tasted anywhere anytime. ARUGULA that will knock your wool socks off. And ROOTS---the TURNIPS are flawlessly delicious, BEETS and maybe 14 CARROTS (we’re between crops). The HERBS are doing fine in this weather. LEMONGRASS and PARSLEY, ROSEMARY and SAGE, and some others will be handily available as you check out at the stand. Oak Ridge Farm is bringing us their melt-in-your-mouth SHITAKE MUSHROOMS.
Be sure to up sign up at the stand for the farm’s winter veggie email. Weather permitting we’ll be growing all the way through the night of winter bringing fresh, organic and local produce to you and yours. Our high tunnels will be full of greenness if you want to stop by the farm and check them out.
We thank each and every one of you for your continued support through this year. We would not be the farm we are without you. We would not be able to do the things we do without you all doing what you do.
Thank you. We’ll see you Saturday.
Green Dirt Farm
Our last market day for the season. We will have all of our Fresh cheese and almost all of our aged cheeses including Prairie Tomme (sorry no Queen of the Prairie- she is sold out until next year.) We will also have a good selection of lamb cuts including sausage. Hope to see you there!
But if you can't make it on Saturday please come and see us on Friday evenings at the Bad Seed Farmers' Market (19th and McGee.) We expect to be at this indoor farmers' market through January.
Sarah
BROOKSIDE MARKET'S VENDOR LINKS:
” Do it Yourself ” Farm City Tour
* With Novella Carpenter *
After doing a “straight” tour promoting her New York Times best-selling book, Farm City: The Education of an Urban Farmer, Novella Carpenter is taking her urban farming skills and knowledge on the road with hands-on workshops devoted to empowering people to grow their own food and raise livestock in city areas. To that end, she’s offering the following talks and classes in Kansas City at BADSEED this Fall !!! Special guest, Samin Nosrat, former Chez Panisse chef, will be joining Novella for a butchery & cooking demo.
Saturday, October 24, 6-7:30 PM @ BADSEED –
Farm City Talk: An Evening with Novella Carpenter
Novella Carpenter, author of Farm City: the Education of an Urban Farmer (the Penguin Press) will present a slideshow about her rag-tag farm in the middle of downtown Oakland. Her story of farming on land she doesn’t own inspired the New York Times to call it: “easily the funniest, weirdest, most perversely provocative gardening book I’ve ever read. I couldn’t put it down.” In addition to reading from her book and showing slides of her farm where she has raised vegetables and fruit; turkeys, bees, rabbits, chickens, ducks, geese, pigs and now goats, Novella will discuss the history of urban farming in America, the state of the movement today, and what we can learn from urban farmers around the world. She will also be available to give consultations to people eager to start their own urban farms
*This is an unlimited, all ages event - $10 at the door. Kids are free.
Sunday, October 25, Part 1, 10 AM-1 PM, Part 2 , 4-5 PM –
The Complete Chicken
Part 1 - Generations ago, many recipes called for the woman of the house to first kill and clean a chicken for dinner. These days we are content to shop at grocery stores where that work is done for us. But some people are yearning to re-learn that lost knowledge, or they are curious what it really means to eat meat. At the same time, as more and more people keep backyard chickens for their eggs, it might become necessary to learn how to dispatch an older bird, cull non-producers or aggressive hens, or the occasional rooster from the flock. The first hour of the class will cover backyard chicken basics for keeping happy, healthy hens on a budget, from day old chick to egg producer. The remaining section will focus on best practices for killing a chicken quickly and humanely. It will also cover plucking feathers and cleaning your bird so that you can put healthy, home-grown meat on your table. Depending on the number of students, most people will work in groups to kill, pluck, and clean their own bird.
Part 2 - Butchery and Cooking Demo with Samin Nosrat: Since home-grown birds can be tougher than what you’re used to from the grocery store, we’ll focus on techniques to tenderize the meat. We’ll show you how to chill and hang the bird to thoroughly drain its blood, and the proper way to rest meat so that your dinner will be as delicious as possible. You’ll learn how to butcher a chicken quickly and efficiently into eight pieces and make a rich stock with its carcass. The class will also include a cooking demonstration with tips on how to season, roast, braise and grill so that you can extract maximum flavor from your backyard bird, as well as recipes for using all the offal, heads and feet so that none of your bird goes to waste.
Cost of Class is $100 per student, pre-register and payment required, spaces are limited, for details, location, or to sign-up contact Brooke at brooke@badseedfarm.com
BIOS:
Novella Carpenter is the author of Farm City: The Education of an Urban Farmer (the Penguin Press, June 2009). She farms on a 4500 square foot abandoned lot near downtown Oakland and has been raising farm animals in urban areas for over ten years. Her writings have appeared in Mother Jones, Food and Wine, salon.com, and more. She also keeps a popular blog about her adventures in city farming at GhosttownFarm:http://
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She has spent the past five years as the sous chef and farmwife at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco.
See you this Friday from 4:30 to 9 PM
714 Vermont Street Lawrence, Kansas 66044 785-856-7827 www.localburger.com newsletter (@) localburger.com Hours: Mon-Sat 11am-9pm, Sun 11am-8pm |
Come introduce yourself and get to know our localfarmers 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 | |
Tammy Crandell | produce, herbs, sweet corn, eggs | |
Denise and Dan May | produce | |
Kay Peoples | Kay Peoples | organic dog treats |
Pete | vegetable, fruits, meat, grains |
Robbins Hail | vegetable produce, eggs | |
Farmers Market - Mission Farms Organic Farmers' Market (Leawood, KS)THIS IS IT - OUR LAST MARKET DAY Mission Farms Organic Farmers' Market -- NEW MARKET 2009 106th & Mission Road THURSDAYS - 4:00-7:30pm Grand Opening - Thursday, May 7th, 2009 Vendors (incomplete list - posted in April, 2009): Little Muddy Farm -- Robert Jones -- produce, sprouts, wheatgrass Contact: See also:
Going? | ||||
Invitation from Google Calendar You can sign up for a Google account at http://www.google.com/calendar/ and control your notification settings for your entire calendar. |
2:00-4:00pm $20
With Lisa Markley, MS, RD, LD
As we enter into the holiday season, find ways to make some of your traditional baked goods in a more nutritious way. Learn why not all sugar is created equal and how you can make healthier substitutions in your favorite recipes. Featured Recipes: Pumpkin Cranberry Upside Down Cake, Luscious Pear Plum Crisp, and Autumn Fruit Compote with Vanilla Nut Cream. These recipes are gluten, meat, and soy free.
Instructor Bio:
Lisa Markley is the registered dietitian and nutrition educator for the Program in Integrative Medicine at the University of Kansas Medical Center. She obtained a master's degree in Whole Foods Nutrition from Bastyr University where she learned to adopt a holistic, "food as medicine" approach to health and healing. She enjoys teaching regular cooking classes and helping to translate healthy eating into tangible, practical habits while having fun in the kitchen.
http://www.wholefoodsmarket.com/stores/metcalf/cookingclasses.php
A big round of applause and thanks to everyone who came to the market last week. The temperatures may have been low, but loyal customers warmed us up and kept us going! Despite the coldest October on record, our vendors continue to bring great local food to market. It's pot roast weather, roasted vegetable time and the season for clutching steaming cups of coffee. We can help you with all that! The season is definitely not over yet, so grab your sweater (and maybe a hat...) and join us this Saturday.
From our vendors:
Green Dirt Farm
We will be at the market on Saturday with lots of cheese, including lovely new batches of Dirt Lover, Prairie Tomme, Bossa and Woolly Rind.
We will also have some wonderful lamb cuts for a warm fall stew or roast. And we have sausage!
Hope to see you there.
The Kansas City Community Farm
The season's coming to an end but we still have a ton of wonderful produce growing in the fields. Join us this Saturday for your next-to-last chance to get some of the best-tasting and freshest organic veggies around. Check out this list: Summer veggies that the frost didn't get like a few more TOMATOES, great-tasting BELL PEPPERS, SUMMER SQUASH, TOMATILLOS, TRI-COLOR BEANS and first-rate FILET BEANS. Alicia put a late planting of EDAMAME in the ground and her timing was perfect and we now have for you some of the last fresh edible soybeans grown in local fields. On top of that, SPINACH (super yummy), MICRO MIX, PEA SHOOTS, WATER CRESS, SALAD MIX, ARUGULA, SWISS CHARD and KALE and from the root family, BEETS, TURNIPS, CARROTS (not too many this week), RADISHES (Cherry Belle and Nero), SWEET POTATOES (gotta have 'em) and some delicious JERUSALEM ARTICHOKES (a special fall treat), and from the alliums, LEEKS, SCALLIONS, a few ONIONS, and to round it out some FRESH HERBS, HORSE RADISH and that's it. That doesn't sound like "end of season", does it?
But it is. So get it while you can :)
See you all Saturday. Thanks for coming out!
Daniel
Bread of Life
Hello Market friends,
We had a busy farm week finding new homes for our two Jersey Heifer calves. They have been alongside their Mama's for over 6 months and need to be handled more to make good family milk cows. Our healthy babies both went to a retired couple who are thrilled to work with these gentle beauties. The Jerseys have very mild dispositions and are so cute, I want to keep them all but the men in the family say 7 is to many(one is a bull) My old Mama's are friends to me so most of the ones I train to milk stay here on the farm the rest of their lives. I am glad that this couple will appreciate them like I do.
Luke had a cold and busy Saturday last week without Chris but he did a fine job keeping everything going and staying warm.
We will have our hot Puddin Head Coffee, warm burritos and quiches for your visit to the market.
Our usual breads, cinnamon rolls, pumpkin rolls, granolas, cookies, scones and jams will also be available.
I am hoping for a warmer day and no rain.
See you,
Luke, Chris and Kathy
Blue Door
Hi folks, I have a workshop to help with, so will not be at market this Saturday, but promise to return next week for a last hurrah. See you then!
Best wishes,
Laura
BROOKSIDE MARKET'S VENDOR LINKS:
