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

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

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 -

This is Farmer Brooke
and I have a
confession to make:

I AM A 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.

So, in celebration of my perversion, I have decided to nominate a "Sexy Veggie of the Week". Each week we will have a grand-prize winner and a first runner up.

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:

BADSEED Farm, Brooke Salvaggio & Daniel Heryer (South KC) www.badseedfarm.com
*Heirloom Transplants (aromatic Basil in Genovese, Purple Opal, Thai, and Lemon!!, Edible Nasturtium Flowers, African Marigolds, Bronze Fennel, and many more glorious gifts for your garden....)
*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!"


Platte Prairie Farms, Steve Mann (North KC) www.prairietrading.com
*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



Parker Farms, Tom and Paula Parker (Richmond, MO) www.parkerfarmsmeats.com
*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!!)


Bread Of Life Bakery, The Crowther Family (Stewartsville, MO) www.breadoflifebakery.net
*sandwich breads
*savory breads
*sweet breads
*specialty treats
**ALL MADE FROM 100% Locally Grown, Organic Wheat!!!!


Puddin' Head Coffee, Harry Lee, (Raytown, MO) www.puddinheadcoffee.com
*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:

ARTISAN GOAT CHEESE from Goatsbeard Farm
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)

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.

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
Fridays, 4-9pm

WESTPORT PLAZA FARMERS' MARKET - at Westport & Wyoming - Wednesday Evening Local Food in Kansas City


Locavores, bring it on...

There is more growth happening out there, and you have access to it here in the big city...
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.

Our new location is hopping, and we will have more vendors this Wednesday.

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!

Dave



Squash Blossom Food Buying Co-op - OPENING at the BADSEED Wed./Sat.



Squash Blossom KC
- Local Food Buying Co-op
OPENING in BADSEED on
SATURDAY, May 15th, 2010
1909 McGee, KCMO -- click to map it
Wednesdays 4:30-6:30pm*
Saturdays 4-6pm* - bring your BULK food orders and learn about a new way to buy local.

OPENING SCHEDULE:
(only two dates in May 2010)
* May 15 (only Sat. in May)
** May 19 (only Wed. in May)
Opening again Wed./Sat., starting June 2nd


Home Page:

eList and Discussion Group

Online Ordering System:



Funky Friday Farmers Market at BADSEED - A MUST ON FRIDAYS IN THE CROSSROADS

Dearest Connoisseurs of Local Organic Delights -

This is your "badseed" Farmer, Brooke, and man ooooooh man am I pooped! It is 10:45 at night.....I dragged my old bones in from the field around 9:00.....made pasta from scratch with my honey......and now I have this dang "market e-mail" to write!! I know I am supposed to be all cute and clever and make y'all wanna jump for joy while supporting local farms and eating ethically produced food, BUT I simply don't have it in me this week. Will you forgive me???? If you'd like some inspirational "agrarian rantings" check out my monthly column, "Homegrown Revolution" in Tastebud Magazine. I guarantee it will inspire the "dirt worshiper" within you and make your mouth water all the while.

Every year around this time (spring planting....) I get a little burnt-out and I NEED my darling customers to rejuvenate me. You will have your chance this Friday night from 4-9 PM at the BADSEED Farmers Market!!.....and if my tired ole' booty isn't enough to lure you, then maybe this week's totally delicious farm-fresh fantasia of goodness will be. Read on....


New Farmer Alert!!!
Everybody please welcome our newest full-season vendor
Stan & Carmern Biggs with Bigg Blue Farm in Mosby, MO
Stan began growing vegetables at the age of 10 as a 4H project. He fed his entire family of 7 for many years, and has continued to grow delicious & wholesome foods ever since. Carmen grew up on a 1500 acre fruit and vegetable farm in Romania. This farm had been in her family for 6 generations, and like Stan, Carmen's family lived entirely off the foods produced on the land. The farm operated until 1988, until the communist government took their land to build an airport. Today Stan and Carmen organically grow on 7.5 acres in Mosby, Missouri and you can enjoy the fruits of their labor every Friday. This week they will have:
Green onions in red, white and yellow, Spinach, Red Siberian Baby Kale, Radishes - cherry belle, white icicle (hotter than hell!!), French Breakfast & more tasty heirlooms, Rhubarb in limited quantity, Mustard Greens, and Herbs (Sweet Marjoram & Sage)


From the usual gang of gregarious growers:

BADSEED Farm, Brooke Salvaggio & Daniel Heryer (South KC) www.badseedfarm.com
*Heirloom Transplants (voluptuous eggplant, hot peppers, culinary herbs, edible nasturtium flowers and more....)
*Sex in A Bowl (badseed's signature SALAD MIX with chocolate mint, herbs, and chive blossoms)
*Asian Invasion (a spicy salad mix or stir-fry mix with tasty asian greens and mustards)
*Radishes (in easter egg and cherry belle)
*Spring Garlic (totally outrageous)
*Fresh Chives, Oregano, Thyme, Mint, Savory, and Russian Tarragon
*Farm-Fresh Eggs

Herb"N"Gardener, Lew Edminster (Westside, KCMO)
*Transplants including heirloom tomatoes, sweet and hot peppers, eggplant, flowers, etc.
*Peppery & Perfect Arugula
*Gourmet Salad Mixes
*Chives, Sorrel, Green Garlic.....
*Kale & Chard !!

Platte Prairie Farms, Steve Mann (North KC) www.prairietrading.com
*Spinach
*Arugula & other mean greens....
*Bamboo Shoots
*Black Raspberry Plants, Tomato Plants, & Bamboo Tomato Trellises

PJ's Mushroom Farm, Paul & Judy Miller (Warrensburg, MO)
P & J may not make it this week, but if they do, they will be bringing down the house with:
*A whole lotta' Shitake Mushrooms
*Oyster Mushrooms
*Brown Eggs
*Cornish Hens
*Hand-made crafts (compliments of Judy) from recycled materials

Parker Farms, Tom and Paula Parker (Richmond, MO) www.parkerfarmsmeats.com
*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, and Beef Kabob meat
*Homemade soy based candles and gourd birdhouses (compliments of their lovely girls who grew the gourds on the farm!!)

Bread Of Life Bakery, The Crowther Family (Stewartsville, MO) www.breadoflifebakery.net
*sandwich breads
*savory breads
*sweet breads
*specialty treats
**ALL MADE FROM 100% Locally Grown, Organic Wheat!!!!

Puddin' Head Coffee, Harry Lee, (Raytown, MO) www.puddinheadcoffee.com
*Only the BEST fair-trade/organic/micro-roasted coffee in town!!
I won't drink anything else. Get yourself some beans or grab yourself a mug.


....and lets not forget about the green stuff!!! 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 and feel the difference.


Other organic offerings include:

ARTISAN GOAT CHEESE from Goatsbeard Farm
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, Walloon, Taum Sauk, Osage Orange, Herb Crusted, Feta, and more....

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......

and Kombucha Mushroom Tea (Brooke's home brew)
Sip while you shop!


Up-coming Urban Homesteading Classes for June -

CANNING & PRESERVING WORKSHOPS At BADSEED
Not just a fad, but a way of life for many, preserving our food also helps preserve our health! Learn how to make the many canned goods you buy at the market and wonder…”how do they do that”? From sweet strawberry preserves to smooth tomato puree to multi-purpose pepper relish, organic farmer, Tom Ruggieri, and local foodie, Emily Akins, will show you how. Students will be instructed on canning science, safety, and technique while making some tried and true (oh so delicious) recipes—family secrets that are meant to be shared. At the end of this 5 hour intensive, hands-on course students will take home 1 flavorful jar of the day’s accomplishments. **All ingredients are organic, and produce is from local farms.
.

Preserves and Jellies -

*Sunday, June 6th, 1-6 pm at the BADSEED Market, 1909 McGee, KCMO, 64108

There are many ways to make preserves and jellies, and each “canner” has their favorite way. We will prepare these sweet treats using 4 methods, so that students can experience them all. We will make jams and jellies using pectin, sugarless pectin, no cook pectin, and finally the old fashioned way of cooking the fruit and sugar down until it sets into a wonderful preserve!!

Planned recipes (depending on fruit availability) include strawberry preserves, mint jelly and orange marmalade. Come ready to taste the delectable differences and decide on the method you like best. *Water bath

Cost of Class - $50


Oyster Mushroom Cultivation Workshop
*Sunday, June 27th, 1-3:30 pm at the BADSEED Market, 1909 McGee, KCMO, 64108
Join Tena Bellovich, Mushroom Aficionado and owner of Shroom Heads Organic Farm, and learn the magicalprocess of growing gourmet Oyster Mushrooms on logs. Students will engage in a short discussion on the process of mushroom cultivation including cloning and making spore prints, transferring the mycelium from agar to grain, and from grain to wood dowels.

Students will then get a hands-on experience as they receive a log, oyster plugs, cheese wax, and a demonstration on how to plug your logs. Everyone will take home their (newly plugged) oyster mushroom log, and enjoy the wonderful world of fungi first-hand!! Bring your own drill with a 5/8 inch drill bit.

Cost of Class - $30


For a full list of classes and to download a registration form please go to www.badseedfarm.com


See you Friday!!!

Yours Truly,

Brooke
-farmer and mistress of the BADSEED







BADSEED
An Urban-Organic Farm & Market
Celebrating Local Food, Culture, and Community
Fridays, 4-9pm