HER GREEN LIFE

No rest for the weary

Don’t get me wrong, I love all of the fabulous produce coming in from the garden and from farmers’ market purchase, but dealing with it all is A LOT of work, and it just doesn’t seem to stop. The fridge can only hold so much, and fresh produce only stays good for so long — a demanding combination!

I spent significant portions of the last two days dealing with the influx (and more time being very stressed about it). I’ll share just a sample of the craziness.

I chopped and blanched carrots for freezing. We grew 10+ pounds of carrots in six square feet of garden space — not a bad yield!

I roasted eggplant to make baba ghanoush. (By the time I finished with everything else yesterday, I didn’t have the energy to actually make the baba ghanoush, that’s on the list for today.)

An axe or circular saw would have been an appropriate tool for splitting this spaghetti squash....*


~~~ one of our favorite bloggers is on the mark, every week... ~~~

* FOR ALL THE REST, GO TO:

http://hergreenlife.wordpress.com/2010/08/07/no-rest-for-the-weary-2/


Troost Community Farmers' Market - Saturdays at Linwood & Troost


The Troost Community Farmers' Market

Open SATURDAYS
8:30 a.m. - noon

At the corner of
Linwood and Troost
Kansas City, MO

Claudia Sue Toomim
Program Developer
816-797-1327

Troost Community Farmers' Market
ON FACEBOOK:

KC Organics at Minor Park - Saturdays, just East of Red Bridge Rd & Holmes (KCMO)


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

  • 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

~~

http://ww.kcorganics.com

Farmers' Community Market at Brookside - SATURDAYS 8am-1pm


We welcome Doug, Benito and the boys from Freestate Ramblers back this Saturday! There are plenty of cool veggie delights awaiting you this week. Here’s what’s happening and what’s fresh with our farmers:


From Blue Door Farm:

The heat has been roasting me, but it has been ripening the "Carmen" sweet peppers beautifully, so look forward to roasted, grilled, raw, fried deliciousness.

I'll also bring plenty of gumbo-friendly okra, blue and yellow potatoes, frilly kale, lovely onions, japanese eggplant (also great on the grill!) and, of course, the jewel of summer - tomatoes.

Put your straw hats and sunscreen on and come visit me Saturday!

Laura


Bear Creek Farms

Hot, hot, hot! Ugh! But that is even more reason to get to market and get those amazing vegetables that those amazing farmers sweated so to get picked and ready for you! There is nothing quite like spending an afternoon picking tomatoes when it's 100+ degrees!

This week we will have gourgeous eggplant - perfect for grilling, crispy cool cabbage, fabulous colorful heirloom tomatoes, peppers of every color, freshly dug purple and yellow potatoes, basil for pesto, okra, zucchini, sweet onions, yummy kale, and lots more!

So, hope we see you all at market! Summer is brief (though some of these hot days seem to go on forever!) so get all the summer delights while they are fresh and local!

Lonnie, Jeanna, Logan and Makayla
Robbins and Jim


Green Dirt Farm
We will be at the market with our new traditional sheep's milk ricotta,
and all of our usual cheeses. We will also have all of our lamb cuts ans
SAUSAGE!!! Hope to see you there!


From New Roots for Refugees

It's been a HOT week, which makes us farmers a little cranky and loopy, but the veggies sure seem to love it.

New Roots for Refugees farmers will be back at Brookside this week with the treats you love! More Heirloom Tomatoes! Basil! Those crazy looking (and really tasty) Red Noodle Beans! Fresh Shell Beans! Cucumbers! and more!
Hope to see you this Saturday.


Caanan Fruits - If the bushes cooperate, Pat Mabary will be there with berries and bells!


Benedict Builders will be back with their fresh, happy meats, eggs, cheeses, crafts and other treats!


From KCCUA’s Community Farm…
Our field crew has become quite attached to the tomato plants and report this week that the plants are now veterans of the summer. Explained to mean they’ve been around, seen a lot and are still here doing what is expected of them. We love those tomato plants. I love this crew.
So along with the most cared for tomatoes (you should see our trellising…some plants are growing upwards to 12 feet, thanks BobbyWright) we’ll bring tomatillos, basil, eggplant, garlic, peppers, cucumbers, beans, squash and the recipes that go with these summer veggies. We’ll also have a nice selection of potatoes, alliums, herbs and many greens including Malabar spinach, Funky Fresh, arugula, microgreens, kale, mustard greens, purslane and sweet potato greens. It is the year of the BEET and we’ll bring our lovelies accompanied by their cousin carrots.
See you at the market, we can compare our “oh, so hot” stories.


Red Ridge Farms

This week we'll have cooked squash, cooked tomatoes, cooked cucumbers... oh, sorry my mistake...can somebody turn down the heat??!! We'll be bringing 22 tons of cucumbers as usual, but will also have some luscious tomatoes, potatos, onions, zucchini, summer squash, SPAGHETTI SQUASH!!, eggplant, perhaps a few more okra, sweet corn, ARMENIAN CUCUMBERS that are oh so delicious and crunchy- and did I mention versatile, and whatever else we can dig, pull, pluck, cut, or snap! See you Saturday. -Ami, Jim, and two hot kids, Anna & Andrew


And now, a Word from our Sponsor:


Wow, August is here with some record temps, but my, don't the tomatoes love it! Enjoy this summer's mouth-watering tomatoes while they're in season, grab a cold drink and plan an August summer road trip!
Speaking of summer road trips: how far will you get on a gallon of gas? Well, that depends on your vehicle, doesn't it? If you're heading east from the Farmers Market at Brookside, on one gallon of gas you'll get...

In a Chevy Tahoe... to Noland Road in Independence
In a Volkswagon Jetta...to Blue Springs
In a Toyota Prius... to Odessa
But, on a Vespa LX 150... one gallon of gas takes you all the way to Sedalia and the 2010 Missouri State Fair. Neat!

Check out the fuel miserly Vespas this weekend at The Market, courtesy of Crossroads Powersports/Vespa. Plus, they're a lot of run to ride.


Don’t forget that next Saturday, August 14th is our Children’s Festival. Stone Lion Puppets will be here for a performance of Bubba & Trixie, from local author Lisa Campbell Ernst at 9 am. And, we will be welcoming back Stan Slaughter with his eco music and fun worm composting education. The Border Star Montessori PTA will be back with fun crafts for the kids, as well.

Remember to…

Buy Organic, Buy Local, By Brookside
Saturdays from 8 to 1pm
In the heart of Brookside – 63rd and Wornall


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:


Thank you for your continued support!

Pam Bramlett – Market Manager
Farmers’ Community Market at Brookside
Phone 913-217-8535
Buy Organic, Buy Local, By Brookside

Troostwood Youth Garden & Market ~ Fridays & Saturdays - 52nd & Paseo


Friday Market
5pm-8pm

Saturday Market
8am - 2pm

Troostwood Youth Garden
5142 Paseo
Kansas City, Missouri 64110
View Large Map
816-444-5788
eMail:
Managers (@) TroostwoodYouthGarden.info
Neighborhood youth are providing fresh and healthy vegetables from A to Z. All foods grown on-site using organic methods. We are members of JJ FArms. Please call if you have questions.




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

Dearest Sizzling Hot Seekers of the Freshest Flavors in Town -


This is Farmer Brooke and pardon me but DAMN !! My sunburnt booty is EXHAUSTED. (I am sure I can speak on behalf of all my rowdy and righteous BADSEED farmers when I say that). The August heat is hard on our ole' bones and it is hard on the crops as well. I bet we could all use a nice big hug from our favorite customers this "first" Friday from 4-9 PM at the BADSEED Farmers Market. Come to think of it, us farmers will be really sweaty and surely smell bad, so you might want to skip the hug and just buy some summer squash or tomatoes instead. Deal??


Anyway, I have an extra good excuse for being tired this week. As most of you know, this is mine and Dan's last season on our beloved BADSEED Farm. Last year our idyllic urban farm came under attack by the City and we have been battling to stay afloat ever since. I won't go into the whole mess (I am sure you caught a whiff of it in the papers somewhere along the lines), but the brighter side of the coin is that we have purchased 13 glorious urban acres on the East side of town, re-zoned it Agricultural, and will be creating an off-grid diversified farmstead complete with an organic orchard, vineyard, and vegetable production as well as heritage animals. All of this in the heart of KCMO!! (and yes folks.....we will be getting our GOATS back!!!). Aaaaahhhh! Easier said then done, right?? The real challenge is managing both farms at once. We are currently in full production on BADSEED Farm, and the workload on the new site is nothing short of terrifying especially for two low-tech (totally broke) organic farmers.


Right now we are prepping the entire 13 acres for both vegetables and fruit trees. Yesterday (which happened to be the hottest day of the year reaching 100 degrees) we spread 4 tons of ground limestone by hand. We only have 6 more tons to go!! So that is 10 tons total, or to be a bit more clear - 20,000 freakin' pounds!!! Like I said, we are very low-tech. We don't possess big machinery for handling such jobs. Furthermore, we are "old-school". Our two hands are the tools we trust and know best. You should have seen us though.....it was totally nuts. I am a whopping 104 lbs and Dan is an even more impressive 148 lbs (yeah yeah yeah, we are really small), and we kept joking that we were 252 lbs up against 20,000. But hey, Team 252 is tough as nails. We tackled that freakin' limestone with more gusto than you can ever imagine. Dan and I have chosen a hard life and we may have very well bitten off more than we can chew. However, when it really boils down to it, muscles and machines don't mean a thing. All you really need is sheer determination, passion, and heart....and believe me, we have no shortage of that. Stay tuned for up-dates. We hope our edible oasis in the city will someday serve as a successful national model for large-scale, diversified urban agriculture. We believe that Kansas City can responsibly feed it's people off it's very own (wasted) land with creative planning and progressive policy....AND (of course) "tough as nails" farmers to grow the food.



***Sexy Veggie
of the Week***

This week's runner-up is the totally wild and wonderfully wicked TWO FOOT LONG CHINESE RED NOODLE BEAN!!!!

Yeah, I am not joking! These long ladies really do exist and they happen to be my favorite bean to grow in the whole wide world. They boldly trellis up my massive corn stalks and gracefully hang from the plant like some other-worldly red serpent swaying in the deep blue sky. They taste just as wild with a nutty, crisp, and fulfilling flavor. Eat em' raw or fry em' up Asian style in hot oil, garlic, peppers, and spices.....or don't eat em' at all!! For all you "fashionistas" out there, where em' around your neck like organic/edible jewelry......OR whip you husband with them when he misbehaves. Dan and I like to pull the "lady in the tramp" move....(ya know, when the two dogs are at the Italian restaurant and they slurp up the same piece of spaghetti on opposite ends until they connect in a kiss). Try it with a noodle bean. Life doesn't get any better than that!

This week's grand-prize-winner (move over Spinach) is none other than SWEET POTATO GREENS!!!
That's right, these leafy ladies taste better than Spinach and are truly an under appreciated delicacy. Largely grown and enjoyed in Asian cultures, sweet potato greens possess an incredibly creamy and delicious flavor when cooked. In some countries, Sweet Potatoes are only grown for their highly coveted greens which come in an impressive array of varieties. BADSEED Farm will have several - Beauregard and Japanese. (If you can tell the difference you get the bunch for free). Like most greens, they can be sauteed, stir-fried, steamed, or tossed in soups. I personally adore sweet potato greens and would pick em' over other greens any time of the year, but they are a SUPER treat in August when all other leafy greens have bitten the bullet in the heat and won't return until Autumn.
**I have included a couple very simple recipes at the end of this e-mail, but I suggest getting creative and pairing them with PJ'sShitake Mushrooms. What a combo!!!

Pictures are attached. You know the drill - print them out, blow them up, & plaster them all over the men's room!!

This week's organic offerings:

BADSEED Farm, Brooke Salvaggio & Daniel Heryer (South KC) www.badseedfarm.com
*Silver Sweet Corn (quantities are very limited!! come early)
*GARLIC (in German White......roast these babies whole and gorge yourself with creamy garlic goodness!!!)
*Summer Squash (in Costata Romanesca, Raven, Eight Ball, French Patty Pan, White Scallop, and Yellow Crookneck)
*RAINBOW CHARD (oooh my God....what else can I say?)
*Onions (sexy Italian Cippolinis!!!! and more)
*Assorted Hot and Sweet Peppers
*Cool Cucumbers
*Chives, Chocolate Mint, Savory, and Italian Flat-Leaf Parsley!!
*BASIL (in Lemon, Thai, Purple Ruffles, Purple Opal....AND Genovese!!!)
*Two Foot Long CHINESE RED NOODLE BEANS!! (this week's runner-up)
*Sweet Potato Greens!!!!!!! (better than spinach and this week's grand-prize-winner)
*Red Velvet OKRA (just a tiny selection as these velvety pods are just starting to produce, more to come as the heat rolls on)
*Heirloom Tomatoes!!! (succulent beauties in all shapes, sizes, & colors......come right at 4 PM if you want the full selection!!!!)

Herb"N"Gardener, Lew Edmister (Westside, KCMO)
From the Lips of Lew:
"for those of you out there who remember newspapers, and most specifically, the comics page - there used to be a strip called cathy, whose namesake was a totally stressed young lady with appropriately frizzed hair. when she was overloaded with her comic situation her neurotic exclamation would be a scream of "aaaaack". that's how this hellish heat makes me feel and my precious heirloom tomatoes are responding much the same way. they are reluctantly yielding fruit - but they are. same with the sweet little cherries.
okra loves this mess and i hate to pick okra, but i'll have some. kales don't seem to mind anything except perhaps time, so i'll have both kales and collards. they'll even be special priced so you can freeze a bunch of them. i'm babying a couple patches of previously picked arugula and maybe it will yield a nice batch for friday. if i can find anything else it will be because a cold front blew in and cooled my sweaty self. AAAAAAACK!!!!!"

JJ Farms, John Kaiahua (Raytown, MO)
*Green Beans
*Fresh-Dug Potatoes
*Gorgeous "Islander" Purple Sweet Peppers & Green Bell Peppers
*Chinese Cabbages
*Summer Squash
*Tomatoes
*Cucumbers
*Kale & Swiss Chard
*Japanese Long EGGPLANT!!!!!
*Red and Yellow Onions

Bigg Blue Farm, Stan & Carmen Biggs (Mosby, MO)
*Cucumbers
*Red Slicing Tomatoes
*Potatoes in Yukon Gold and Red Viking
*Peppers and Eggplant
*Onions
*Zucchini and Yellow Crookneck Summer Squash
*Fresh Flowers

PJ's Mushroom Farm, Paul & Judy Miller (Warrensburg, MO)
*A whole lotta' Shitake Mushrooms!!
*and totally delicious Oyster Mushrooms!!
*Farm-Fresh Brown Eggs
*Hand-made rugs & stained glass items (from 100% recycled materials)

Parker Farms, Tom and Paula Parker (Richmond, MO) www.parkerfarmsmeats.com
**Grass-finished LAMB available this week in both ground lamb and lamb chops!!!
**Free-range Chickens (100% pastured) available this week!!
*A variety of 100% grass-fed beef and all natural pork including:
*Pork Chops & Pork Brats
*Pre-cooked Chipotle Brats
*Pre-cooked Franks
*Country Breakfast Sausage
*T-Bones
*Stew Meat
*Rib Steaks
*Sirloin Steak
*Ground Beef and patties for the grill!!
*Homemade soy based candles and gourd birdhouses (compliments of their lovely girls who grew the gourds on the farm!!) as well as embroidered Tea Towels and homegrown Mint Teas!!!!

Woodland Organic Orchard, Kendra & Steve Kluck (Olathe, KS)
*Organic Apples (it is a little early for the larger crop of apples, but a few rare varieties will be present)
*Crab Apples
*Baby Cooking Pears
*Apple Chips
**Both fresh-eating and killer canning fruits available for all you "preserving" fools!

Bread Of Life Bakery, The Crowther Family (Stewartsville, MO) www.breadoflifebakery.net
*sandwich breads
*savory breads
*sweet breads
*specialty treats (vegan as well)
**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!!!!


.....speaking of "liquid elixirs", the lovely Angela Hoffman with her Wheat Grass Shots & Trays will be greenin' it up with her oh so sweet winter wheat!!....not to mention SEASONAL SMOOTHIES with mind-blowing herbs and garden flavors galore. **Angela uses local/organic produce in the most wonderful & refreshing concoctions. Drink up and cool down!!


Other goodies will include:

ARTISAN GOAT CHEESE from Goatsbeard Farm
Aged & Fresh varieties including Prairie Bloom (a bloom-rind crotin style cheese with a rich and creamy center), Taum Sauk (a distinguished and nutty, appropriately aged, raw milk cheese), Osage Orange (a European-style muenster with a beautiful washed rind),Moniteau Blue (only the best damned blue on the planet), Herb Crusted Chevre (a delightful fresh cheese in a flavorful herb crust), Marinated Chevre (fresh cheese relaxing in scrumptious olive oil, red pepper, and herbal goodness) and Greek-style Feta (residing in a salty brine that will make your head spin....sooo good)

Certified Organic Flour from Heartland Mill
Our new order has arrived!! We will have freshly ground & locally grown whole wheat flour, whole wheat pastry flour, unbleached all purpose white flour, malted all purpose flour for bread baking, & blue corn meal !!! A bakers dream.....

RAW HONEY!!!....YES!! Les Miller (our wicked honey man) has a delightful new batch ready to go. He will be a buzzin' this Friday with that godly golden nectar and bees wax to boot!

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


Up-coming Urban Homesteading Class:

Canning & Preserving Workshop: Tomato Sauces, Juices, & Salsas

*Sunday, Aug 15th, 1-6 pm at the BADSEED Market, 1909 McGee, KCMO, 64108

Ah, the tomato!! So versatile and delicious, you must learn to capture it in the summer for fall and winter eating. This very red day of recipes will include preparation of a smooth and delicious pureed tomato sauce. Learn the quick ways of cleaning tomatoes and the benefits of the food mill—giving you both sauce and juice from the same tomato.

Another must for tomato season is salsa. We will prepare two types: cooked and oven roasted. And how about catsup/ketchup? Are you ready to be one of those people who actually makes their own? You will learn this simple recipe, along with a similar one for pizza sauce. *Pressure canning

Cost of Class - $60

**To sign-up for this 5 hour intensive Pressure Canning workshop please download a registration form at www.badseedfarm.com

Remember:
LIVE NUDE VEGETABLES!! and other organic delights...
EVERY FRIDAY AT BADSEED

Yours Truly,

Brooke
- farmer and mistress of the BADSEED

BADSEED
An Urban-Organic Farm & Market Celebrating Local Food, Culture, & Community
1909 McGee*KCMO*64108


Stir-fried Sweet Potato Leaves

Ingredients
One bunch of sweet potato leaves (volume of the untrimmed bunch was 6-10 Qt.)
1-2 hot dried red chilies
1-2 cloves of garlic
Salt, soy sauce, pepper to taste

Method
  1. Fill a pot with water and put it on the stove over high heat. The pot should be large enough to hold the leaves, and there should be enough water to cover the leaves.
  2. Strip the leaves from the branches. The thin stems that attach the leaves to the branch are tender enough to eat, so there is no need to remove only the leaves. Wash and drain the leaves.
  3. Mince 1-2 cloves of garlic.
  4. Chop the chilies fine, and combine with the garlic.
  5. When the water comes to a boil, turn off the heat and carefully add the sweet potato leaves. After 2 minutes, remove and rinse with cold water. Chop the leaves. (This step was recommended by the cookbook to remove traces of natural slime from the leaves.)
  6. In a large skillet or wok, heat some vegetable oil over high heat. When it is hot, add the garlic and chilies. Cook for 30 seconds, stirring often.
  7. Add the greens, then stir-fry the mixture until the greens are tender, about 2 or 3 minutes. Add salt, pepper, soy sauce, or other flavorings to taste.

Sweet Potato Greens Salad

1 bunch (around 300 gms) Sweet potato (Camote) Tops, washed, cut into bite sized pieces
4 large tomatoes, chopped
1 large onion, chopped
1/3 C rice vinegar (I used brown rice vinegar)
1 T sugar (or more if you prefer a bit sweeter taste)
salt and pepper to taste

1. Blanch the leaves in boiling water. Drain. Immerse in cold water bath. Drain again.

2. Mix the rice vinegar, sugar, salt and pepper together.

3. Arrange the sweet potato leaves on a platter. Top with tomatoes and onions. Drizzle with the vinegar-sugar mixture.




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