Homegrown Revolution

In the Dirt

Hardworking hands and grumbling bellies will ache no more!!!  Relentless spring planting has come to an end and the harvest season is upon us.  Gardeners can ditch the spade and trade it in for a pair of scissors and a basket.  Cut luscious greens and herbs early in the morning or late in the evening, avoiding sun & heat.  Root vegetables can be harvested throughout the day but their greens fare better in cooler temps.  Certain post-harvest practices will result in better quality produce that will stay crisp and fresh longer.  Loose salad greens, arugula, and Asian greens should immediately be spritzed with water and fluffed once brought inside (full-on washing isn’t necessary with organically-grown greens).  Any yellowing or imperfect leaves should be removed.  Store remaining contents in large ziplock bags in the crisper where they will last up to two weeks.  Root vegetables should be thoroughly cleaned taking care not to damage attached greens.  Bunch them, put them in airtight bags, and again store them in your crisper.  Produce left loose and un-bagged in the fridge is likely to dry up or wilt and go bad quickly.

On the Plate

There is simply nothing better than a bustling Farmers Market in June!  The warm sun is complemented by cool breezes making their way through endless market tents overflowing with vibrant spring greens, radiant roots, succulent shoots, and aromatic herbs.  FRESH is an understatement!  This fabulous homegrown food has just been plucked from the rich black dirt and deserves a place on your dinner table tonight!! 

Organic offerings are by far the tastiest and healthiest choice at Farmers Markets.  Thought to be “pricey,” local organic produce is often a better deal than conventional supermarket fare.  Kansas City is lucky to have a plethora of “all natural” markets.  For a detailed listing of Farmers Markets exclusively featuring organically grown foods go to: www.kcfoodcircle.org/markets/.

When frequenting these markets, keep your eyes peeled for one of my favorite June offerings: fresh Fava beans.  This Italian staple won my heart during a summer in Sicily where I shucked ’em till the cows came home!  The ancient bean has been cultivated and enjoyed for centuries in Europe, but has been slow to catch on in the New World.  Known as the  “meat of the poor,” Fava beans are a nutritional powerhouse loaded with protein.  They are as delicious as they are healthy, lending themselves to light salads and cooked dishes alike.  Eat ’em fresh tossed with a little olive oil, sea-salt, lemon and parsley, topped off with young sheep’s milk cheese from our one and only local producer: Green Dirt Farm.  For a heartier dish, boil them first, then puree them with cream & butter! 

*Fava beans should be available from my very own organic farm during the earlier part of this month.  Don’t miss out. 

 From the Field 

This month’s “farmer shout out” goes to John & Judy Kaiahua of JJ Farms in Raytown, MO.  They have been cultivating the urban soil since 1984 using strict organic practices resulting in a plethora of gorgeous greens, vegetables, and apples & pears in season.  Find these delicious offerings every Friday night at the BADSEED Farmers’ Market in downtown KC.