Man! I hate writing this "market e-mail" when I am hungry. I can't think straight. My mind gets lost in mouthwatering fantasies of butternut squash gnocchi doused in brown butter sage sauce or pumpkin ravioli swimming in olive oil, caramelized onions, and an inappropriate amount of Parmigiano Reggiano. It's torture. More so because I have a 4 month old baby and the likelihood of me actually cooking a meal (let alone something complicated like my before mentioned fantasy) is incredibly slim. Even though I have just harvested hundreds of pounds of winter squash and pumpkins alike, I will NEVER experience their sheer ecstasy. What a shame. Instead I will sit here starving & sleep-deprived - staring at the computer screen as my eyes roll back into my head. Motherhood.....what a trip!! No, but in all seriousness, if you saw Percy (my son) you'd be willing to give up sleep and food as well. BUT, since you don't have a "Percy" in your life - it's time to get busy in the kitchen!! Fall is here my friends, and it is SO DAMN TASTY. The local harvest really shines this time of year with the most decadent delights the dirt has to offer. Get your "fall fix" this Friday at the BADSEED Farmers' Market from 4-9 pm. Your gregarious gang of far-out farmers will be waiting for you with awesome autumn offerings including creamy winter squash, pie pumpkins, leeks, garlic, mean greens, bodacious beets, and tasty turnips. These ever-sexy veggies will be accompanied by free-range meats, artisan cheese, micro-roasted coffee, and more. Dance the night away while you shop - our righteous house-band, Checkered Past, will be performing from 6-9 pm. BYOB and BYOS (buy your own squash)!!!!
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VERY LAST CHANCE TO SIGN-UP FOR CLASSES:
Fall Harvest
*(water bath canning, freezing, dehydrating, fermenting and root cellaring)
Sunday, Oct. 9th, 1-5 PM
When the Fall harvest comes, be ready to can, freeze and squirrel away the final bounty of the season!! You will learn it all in this homesteading tour de force. We will water bath can a savory relish or other seasonal dish. We’ll show you how to let nature ferment your cabbage into a wonderful sauerkraut, conveniently in a one quart jar!
Blanching & freezing techniques will be discussed and demonstrated so you can save the late harvest of greens, broccoli and other nutritious veggies. Examples of food dehydrating methods will be shown along with several types of equipment.
Finally, we will discuss how to store the many vegetables that don’t need freezing or canning, but just a good place to rest over the winter like potatoes, beets, carrots, squash, onions and garlic.
Cost of Class: $50.00
Other Up-coming Classes:
Stocking the Herbal Family Pantry
Preparing Your Herbal First Aid Kit+Top Herbs to Have on Hand
It's time to clean out your old medicine cabinet! Toss out those outdated
antibiotics, mysterious cough syrups, and replace them with safe, effective
herbal remedies - all of which can be grown and processed in the comfort of your home! (Look for related medicine-making workshops in the months to come). Find which herbs to use for common household ailments, such as headaches, stomachaches, fevers, insomnia/restlessness, colds, flus and more. Also discover which herbs are a "must" to have on hand for minor medical emergencies.
To get you started with stocking your herbal pantry, each participant will assemble and take home a kit including a 1 oz tincture of individual choice and a trauma compress blend. Other plant-based medicines discussed in class will be available for sale at a discounted price.
~Class cost: $40
~Class size is limited (and space fills up fast!); registration is required.
~To register for classes at the BADSEED in Kansas City, or to inquire about workshop dates in Lawrence, please contact the herbalist, Amy Bousman at herbsfromtheburbs@yahoo.com.
EXPERIENCE REAL FOOD SEMINAR
Thursday, October 13th from 6:30pm-8:00pm
For more information please visit:
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Sexy Veggie of the Week
This week's Runner-Up is Giant Japanese Red Mustard Greens! These insanely gorgeous, reddish-purple, green-veined leaves add an incredible "bite" to any dish. They have a mustard flavor with a wasabi twist!! Eaten raw, they light your mouth up with "fiery goodness". Chop em small, and mix em' in asian-themed salads...(the dressing will dull the bite). If they are too spicy raw, throw em' in any saute or stir-fry. Once cooked, they become much milder adding a really nice flavor and complexity to a simple meal. Check out this very simply recipe for Sauteed Mustard Greens, or for those of you who would like to take it to the next level, check out this recipe for Red Beet Risotto with Mustard Greens & Goat Cheese. FYI - they also make a wicked (spicy) pesto!!
This week's Grand-Prize-Winner is the buxom and buttery Butternut Squash. I couldn't help but celebrate this "classic", most popular winter squash. I grow a lot of "weird" varieties and although they are funky, fun, and delicious, nothing tops a good butternut squash. Butternuts have that ever-creamy texture and nutty-sweet flavor that makes EVERYONE happy. Unlike an acorn squash and many pumpkins, butternuts have stringless flesh. It is deep orange and delightfully rich, especially when fruits are at their ripest. Versatile as any winter squash, butternuts can be roasted, toasted, and also pureed for soups and pies. In addition to that, they can be mashed for fillings, breads, and muffins. One of my favorite (more complicated) preparations is Butternut Squash Gnocchi. Their are many variations on this recipe (and I tend to improvise), but check out this one for starters - http://www.hungrycravings.com/2009/11/butternut-squash-gnocchi.html. If this more basic approach to gnocchi does not satisfy you, try adding ricotta cheese to your dough. It is heavenly....
Pictures are attached. You know the drill - print them out, blow them up, and plaster them all over the men's room!!
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THIS WEEK'S ORGANIC OFFERINGS -
URBAVORE Urban Farm
A project of BADSEED - Brooke Salvaggio & Daniel Heryer
5500 Bennington Ave., Kansas City, MO 64129
Welcome to URBAVORE - an off-grid, diversified, urban farmstead in the heart of KCMO. Born in 2011, URBAVORE is working towards the creation of an “edible oasis” that brings organic growth, sustainable life, and creative solutions to a city neighborhood. We grow an extensive variety of heirloom vegetables noted for their unique appearance and extraordinary flavor, as well as an array of culinary/medicinal herbs and edible flowers. URBAVORE is a non-certified, beyond organic operation dedicated to respecting both the health of the individual and the environment. It is our aim to build community and collective consciousness through the universal pleasure that comes from eating good food.
OFFERINGS:
*Giant Japanese Red Mustards
*BLUE HUBBARD WINTER SQUASH!!!
*ACORN SQUASH in Paydon, Carnival, and Table Queen!!
*Sweet Dumpling Squash (the sweetest of all the winter squash)
*Sugar Pie Pumpkins
*BUTTERNUT SQUASH!
*BADSEED Braising Mix
*ARUGULA
*Large & Luscious LEEKS!!
*Green Tomatoes
*Sweet Bell Peppers including Purple Beauty
*RADISHES!!
*GARLIC!!! (in assorted gourmet varieties)
* THAI BASIL
*Purple Ruffles Basil
*RED VELVET OKRA
*Italian Parsley
*Sage
*Thyme
Herb'n Gardener
Lew Edmister
17th and Belleview, Kansas City, MO 64108
For the “meanest greens” in town, check out Lew's gourmet selection of urban-grown goodies. He grows a mouthwatering array of lettuces, spicy mustards, arugula, and gourmet salad mixes on KC’s west side. Other tasty morsels include heirloom tomatoes, peppers, cucumbers, okra, and filet beans. New For 2011 -RUSTIC BREAD straight from Lew’s hand-built wood-fired oven. YUM!
OFFERINGS
I haven't heard from Lew this week, but no doubt the ole' Bastard will be sporting loads of luscious GREENS fresh from the garden. Dig in!!!
JJ Farms
John & Judy Kaiahua
8531 E. 81st Terrace, Raytown, MO 64138
816-356-3938
John has been growing organically since 1984!! He plants, weeds, and harvests all his own crops on urban land that has been chemical free for over 20 years. Produce includes a wide array of vegetable offerings as well as apples, peaches, and pears in season. John is originally from the far off lands of Hawaii where he comes from a long line of pearl divers!! Now he spends his days out of the ocean and in the dirt, growing righteous foods for the Kansas City community. Lucky us!
*YAY.......they're BACK!!!
OFFERINGS:
*Potatoes
*Onions
*Beets
*Peppers
*Eggplant
*Kale
*Swiss Chard
Parker Farms All-Natural Meats
Tom & Paula Parker
Richmond, MO
"We produce all-natural gourmet beef, lamb, pork, poultry, and eggs. All of our beef and lamb is 100% grassfed. They are never fed any grain, animal by products, antibiotics, or injected with growth hormones. We have been practicing Management Intensive Grazing since 1997. It is our goal to care for all of the livestock that we have been blessed with, in as natural and humane a manner as we can. Our chickens for meat and eggs are also raised on pasture with green grass under their feet as much as the weather in this part of the world allows. Our hogs are fed grain, but do live outdoors with dirt under their feet. We do not use any petroleum based pesticides or fertilizers on our pastures. We believe that healthy people, and healthy animals start with healthy plants and a healthy, biologically active, soil community. Our meats are available at the BADSEED Market or through our Community Supported Agriculture shares."
OFFERINGS:
*Ground Beef & Patties
*Pork Products: Chops, Brats, Breakfast Sausage, Italian Sausage, & Spare Ribs
*Lamb Cuts: Ground Lamb, Shoulder Steaks, Rib Chop (butterfly cut, loin chops), Leg (bone in whole, shanks, lamb liver)
**Pastured Chickens !!!!
*Tea Towels, Hand-made Teas, Candles, and Gourd Bird Houses from the lovely Parker Girls!!
* HOT PEPPER JELLY !!!
Green Dirt Farm
Jacqueline Smith & Sarah Hoffman
Weston, MO
"Life is too short to eat grocery store cheeses! Green Dirt Farm, LLC invites you to try our HANDCRAFTED ARTISANAL SHEEP CHEESES created with milk from our very own PASTURED ewes. You can be assured of a richness and depth of flavor unique to the rolling bluffs of Weston, MO. Also on the menu is 100% GRASS-FED LAMB which is of unsurpassed quality, tenderness, and flavor."
OFFERINGS:
*Grass-Fed Lamb
*Artisan Sheep's Milk Cheese in aged and fresh varieties
New Traditionalist - Artisan Bread
Chris Glenn
Kansas City, MO
Chris produces old-world, rustic loaves from the finest locally-grown and milled flour on the market. His breads are made from a sour-dough "starter", lovingly kneaded, and baked to perfection in a wood-fired oven. Flour and water never tasted so good!
OFFERINGS:
*BAGELS
*other surprises...
Miller's Honey
Les MIller
Independence, MO
Les Miller only produces the best damn RAW HONEY on the market. No joke!! He is an encyclopedia of knowledge when it comes to sustainable bee keeping and uses 100% natural and holistic methods for managing his hives which range from 60 to 100 at any given time. His honey is sold in various quantities, and 1 gallon jugs are available on request! Bees wax candles and other by-products are also available for purchase.
OFFERINGS:
*Raw Honey
*Bees Wax Candles
Get Real Food Co.
Sean Henry
Kansas City
"At GetReal Food Company, we’re committed to creating incredible beverages made with real foods that are naturally brewed. Hand-crafted by real people who truly care about the details, from what they make to how they make it, from what they put in their bodies to what you put in yours. The result is a series of beverages that create a new expression of soft drinks and mixers."
OFFERINGS:
*Kombucha
*Micro-Brewed, All-Natural SODA!!
THIS IS THE BEST STUFF ON EARTH!!!!
Oddly Correct Coffee Roasters
Kansas City, Missouri
"Serving the nano coffee needs of the believers in a nano consumer lifestyle"
OFFERINGS:
*Micro-Roasted Coffee by the bag and by the cup
Other goodies include:
The new shipment has arrived and we have a full assortment of artisan flours locally grown and milled. A bakers dream....
Remember:
LIVE NUDE VEGETABLES!! and other organic delights...
EVERY FRIDAY AT BADSEED
Yours Truly,
Brooke
-farmer and MILK mistress of the BADSEED
* REGULAR HOURS thru November 18
...Winter Hours thru February
Join the BADSEED
on Facebook! -- CLICK HERE^^click
http://beansandgreens.org/
