Author Archive | Edible Kansas City

NOTES TO SELF SPRING 2015

THE SECRET ORDER OF CRAWDADDIES

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Plan to attend the 14th Annual Village Craw sh Festival Saturday, May 2 from 6 to 11 p.m. at St. Pius Church in Prairie Village, Kansas.  e event features music by Ernest James Zydeco and Potter’s Field and a sea of Cajun food – craw sh, sausage, red beans & rice, KC style BBQ pork, corn on the cob, potatoes, onions, mushrooms, bread, and dessert. Wash it all down with beer, wine, soda, and bottled water.  is is a genuine feast! And best of all, it is all for charity. Last year’s event raised $35,000 which went to Head Start; this year’s goal is $40,000 which will go to reStart, Inc., a local organization aiming to end homelessness in Kansas City.

reStart, founded by a Methodist minister with support from an interfaith group of clergy and lay people, began providing emergency shelter in 1981 at Grand Avenue Temple United Methodist Church in downtown Kansas City, Missouri and was incorporated as a non-profit in 1984. Over its 33 years of service, reStart has evolved from an emergency shelter for adult men and women into a community leader advocating for and modeling best practices for permanently ending homelessness for all populations.

For tickets and information go to CrawDaddies.org.

PICK UP SOME LOCAL GOODNESS

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Top: Menu planning in earnest; bottom: The Sundry’s “local” infoboard
Photos by Tracey Russell

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From cheeses to Missouri grown rice and everything in between, including a dog biscuit or two, The Sundry is one of the best places in town to find local edibles. Add some additional staples, and you’ll realize that you might just be able to pick up everything you need for dinner at this recent addition to the Crossroads.

In addition to the vast spread of local goods, The Sundry is doing the right things the right way – solar panels on the rooftop, no garbage service because they recycle, compost, or reuse everything, and an all-electric kitchen where former inmates get a chance to work for a decent wage.

At the risk of sounding like a Billy Mays infomercial, that’s not all!

The Sundry prepares their smoked meats in house, bakes most of their breads, rolls, and cookies, and offers up perhaps the best biscuits and gravy in town. Open from 8 to 8 Monday through Friday and 10 to 6 on weekends, the popular lunch spot is easily accessible to those who don’t work downtown.… Read More

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SOURCE GUIDE SPRING 2015

These businesses show support for Kansas City’s food-related initiatives by partnering with edible Kansas City as it highlights the stories behind the production, distribution, and consumption of local food.

In concert with edible Kansas City’s editorial voice, they provide a full panorama of the rich local food scene for both locals and visitors. We appreciate their support and hope you will in turn tell them you saw their businesses in this magazine.

360 VODKA

Just in time for the Kansas City Royals season opener, Kansas City’s own proud sponsor 360 Vodka has launched a limited edition, commemorative Kansas City Royals bottle to honor our hometown team with a tribute to their outstanding performance.

The multiple award winning 360 Vodka will have a large presence at Kauffman Stadium this year and continue to celebrate their hometown team with signature Royals cocktails, which will be served throughout the stadium and at the new 360 Bullpen Bar. The recipes for each cocktail will also be shared on their Facebook page to ensure fans can enjoy them at home too.

BADSEED FARMERS’ MARKET
Celebrating Local Food Culture & Community
1909 McGee, Kansas City, MO 64108
badseedkc.com
Farmers’ Market Hours: Every night, 4–9 PM
May 1st thru Nov. 20th

Join the Food Revolution and experience the funkiest farmers’ market in town! Our gregarious gang of growers offers a delectable array of organically-grown products every Friday night. Cool classes & “green” events are held throughout the year. Visit our website for details.

BEAUTY OF THE BISTRO—Food Truck

At Beauty of the Bistro, we understand Delicious Cuisine is only half the recipe for an extraordinary event. We will ensure a unique experience and a wonderful menu that you and your guests will never forget. We pride ourselves in using the freshest ingredients and finest quality offerings from local markets • beautyofthebistro.com

BIER STATION—Waldo

We’re here to share our love of beer, not judge. That’s why we call ourselves “Beer Enthusiasts,” not “Beer Snobs,” and it’s reflected in all we do. It’s why we love to match draft beers to people’s individual tastes and gladly hand out a sample to make sure you’re happy with your selection. Whether you’re here to eat a local bratwurst from AFFARE or snack on a Farm to Market pretzel, everyone has a place at Bier Station. We hope you’ll join us too, so we’ll save a seat for you at the bar. Prost!… Read More

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FARMERS’ MARKETS DIRECTORY SPRING 2015

KANSAS

JOHNSON COUNTY

Merriam Farmers Market
Location: Merriam, KS – Marketplace Pavilion 5740 Merriam Drive
Info: merriam.org/park
May–October, Saturdays 7 a.m. to 1 p.m.
Accepts SFNMP Vouchers

sfmnp

Overland Park Farmer’s Market
Hours: April 18 – Sep 26, 7:00 am – 1 pm
7950 Marty Street
Overland Park, KS. 66204
Accepts EBT/SNAP/SFNMP

ebtsfmnpbeans

LEAVENWORTH COUNTY

Leavenworth Farmers Market
Location: Leavenworth, KS – Haymarket
Square 7th St. and Cherokee
Info: leavenworthfarmersmarket.com
May–October, Saturdays 7 a.m. to 11 a.m.
Accepts EBT/SNAP and SFMNP Vouchers

ebtsfmnpbeans

WYANDOTTE COUNTY

KCK Greenmarket at Juniper Gardens
Location: Kansas City, KS–3rd and Richmond
Info: yourneighborhoodmarketkc.org
June–Mid-October, Mondays 7:30 a.m. until sold out
Accepts EBT/SNAP and SFMNP Vouchers
Beans & Greens participant

ebtsfmnpbeans

KCK Greenmarket at Catholic Charities
Location: Kansas City, KS – 2220 Central Ave.
Info: yourneighborhoodmarketkc.org
June–Mid-October, Tuesdays 7:30 a.m. until sold out
Accepts EBT/SNAP and SFMNP Vouchers
Beans & Greens participant

ebtsfmnpbeans

KCK Greenmarket at 6th & Barnett
Location: Kansas City, KS–6th and Barnett
Info: yourneighborhoodmarketkc.org
June – Mid-October, Wednesdays 7:30 a.m. until sold out
Accepts EBT/SNAP and SFMNP Vouchers
Beans & Greens participant

ebtsfmnpbeans

Rosedale Farmers’ Market
Location: Kansas City, KS – 4020 Rainbow Blvd.
Info: rosedalefarmersmarket.com
May–October, Sundays 11 a.m. to 2 p.m.
Accepts EBT/SNAP and SFMNP Vouchers
Beans & Greens participant

ebtsfmnpbeans

MISSOURI

CASS COUNTY

Harrisonville Farmers Market
Location: Harrisonville, MO – Mill Walk Mall parking lot in front of Cinema 6
Info: cassfarmers.com
May–October, Saturdays 8 a.m. to 1 p.m.
June–October, Wednesdays 3 p.m. to 6 p.m.

Raymore’s Original Town Farmers Market
Location: Raymore, MO–200 Block of S.
Washington behind 1st Baptist Church
Info: 816-322-2791
June–October, Tuesdays 4 p.m. to 8 p.m.

CLAY COUNTY

Gladstone Farmers Market
Location: Gladstone, MO–525 NE 70th St.
Info: gladstone.mo.us/farmersmarket
May–October, Saturdays 7 a.m. to Noon
Accepts SNAP
Beans & Greens participant

ebtbeans

Historic Downtown Liberty Farmers Market
Location: Liberty, MO–111 N Water Street
Info: info@historicdowntownliberty.org
May–October, Saturdays 7 a.m. to Noon
Accepts EBT/SNAP and SFMNP Vouchers
Beans & Greens participant

ebtsfmnpbeans

Liberty Wednesday Farmers Market
Location: Liberty, MO–Feldmans parking lot 1323 W Kansas
Info: libertyfarmersmarket.com
May–October, Wednesdays 7 a.m. to Noon

North Kansas City Farmers Market
Location: North Kansas City, MO–Armour Rd. and Howell St.
Info: nkcbusinesscouncil.com
May–October, Fridays 7 a.m. to 1:30 p.m.
Beans & Greens participant

beans

JACKSON COUNTY

Badseed Organic Friday Farmers Market
Location: Kansas City, MO–1909 McGee
Info: badseedkc.com
May–November 21st, Fridays 4 p.m. to 9 p.m.
December 19, 4p.m. to 8 p.m. “Happy Holiday” Market Fiesta
Accepts EBT/SNAP
Beans & Greens participant

ebtsfmnpbeans

mktKey

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VIOLET VINEGAR

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Pick enough violet flowers to fill a pint jar. Pour unseasoned white wine vinegar over the flowers. Put the lid on the jar and set aside on the counter for 4 days. Strain the liquid into another pint jar, put a lid on the jar and refrigerate.

For salad dressing:

1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon plus 1 teaspoon violet vinegar

Mix well and serve over salad greens.

GardensAblaze.com

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ASPARAGUS STOCK

Recipe from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).

I make asparagus stock with the trimmed off ends of asparagus spears. You can hold the stock in the fridge, but it tends to ferment in a few days; so it is best to freeze or pressure can it. There is no USDA data for asparagus stock. I have based my pressure canning time on the recommendation for whole raw asparagus tightly packed into a pint jar. This is the same timing as the Ball Complete Book of Home Preserving uses for pints of vegetable stock.

MAKES 2 PINTS

1 pound asparagus trimmings, cut into 2-inch pieces

Place the asparagus in a deep pot and cover with about 1 inch of water. Bring to a boil over medium heat, cover, and gently boil until the asparagus are very, very soft, about 45 minutes or longer. Add more water to be sure the asparagus stems stayed covered if necessary.

Let cool in the water.

Grind the asparagus in a food processor with a little of the cooking water. (You may not be able to grind up the woodiest parts.

It’s okay.) Pass the ground asparagus plus the rest of the cooking water through a food mill. You will get about 1 quart of stock, mostly green water with about one-third the volume in pulp.

To store stock in the refrigerator, have ready the appropriate size jars. I like to use 1 quart jar, mainly to save space. Sterilize the jar, band, and lid. (To sterilize, boil the jar, band and lid for 10 minutes at sea level, adding 1 minute for every 1,000 feet above sea level.)

Pour the stock into the jar; wipe the rims, place on the lid, and screw on the band. You can store the stock in the refrigerator indefinitely, as long as you sterilize the stock every fourth day or so (you don’t need to re-sterilize the jar). The stock will reduce in volume every time you do this.

To store stock in the freezer, be sure to use freezer safe jars or plastic containers. You don’t have to sterilize the jars but they need to be very clean. Pour the stock into the jars leaving 2 inches of headroom. You can freeze asparagus stock for about a year, after which the flavor may begin to degenerate.

For shelf-stable stock, you can pressure can it. Have ready 2 clean pint jars and bands, and new lids that have been simmered in hot water to soften the rubberized flange.… Read More

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SPAGHETTINI WITH ASPARAGUS PESTO

Recipe from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).

If you have asparagus pesto on hand you always have a quick dinner. This pasta dish is elegant, beautiful as a first course or a light dinner. For an extra savory dish, cook the pasta in chicken broth (see side bar). You can also jazz up the garnishes: try sautéed shrimp, a dollop of homemade ricotta, or chopped fresh chives, or a combination.

SERVES 4

¾ lb spaghettini
1 heaping cup asparagus pesto (recipe below), warmed
Salt and freshly ground black pepper to taste
4 tablespoons grated Parmesan or pecorino cheese for garnish
4 tablespoons toasted breadcrumbs

Bring a large pot of salted water to a boil over a high heat. Add the spaghettini and cook until al dente. Drain. In a large serving bowl toss the pasta with the asparagus pesto. Add salt and pepper to taste, and garnish with the grated cheese and breadcrumbs.

ASPARAGUS PESTO

This puree is great to have on hand. It makes an excellent sauce for broiled fish or for pasta or ravioli, or a poached egg on an English muffin. With added cream and seasoning, it’s also perfect as a warm soup. It is not thick, but loose and light. To make this pesto more robust, add 1/3 cup pineaaaa nuts to the food processor. Save the asparagus cooking water and ends or peels for Asparagus Stock (recipe below).

MAKES 1 PINT

1 pound asparagus, trimmed
1/3 cup pine nuts (optional)
2 garlic cloves, sliced
2 tablespoons olive oil
4 teaspoons fresh lemon juice
Salt

Cut the asparagus in large pieces and place them in a large pot. Add just enough water to barely cover and bring to a boil over high heat. Reduce the heat to medium, cover, and boil the asparagus gently until they are fork-tender, about 10 minutes for slender asparagus, longer for thick ones. Reserving the cooking water, drain the asparagus.

Place the asparagus in a food processor along with 1/4 cup of the reserved cooking water and the garlic. Add the pine nuts, if using, the oil, lemon juice, and salt to taste and pulse to combine. If necessary, add a bit more cooking water to get a smooth pesto.

The asparagus pesto holds in the freezer for 8 to 12 months. Add salt and pepper as you use the pesto (seasoning loses its oomph when frozen).

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SHAVED ASPARAGUS, PEA, AND PEA SHOOT SALAD

shavedAspSalad

Recipe from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).

I have served this surprisingly rich salad as a second course after a pasta dish, on top of a piece of broiled fish, and garnished with croutons: they’re all good! When choosing pea shoots, look for small pale leaves with plenty of thin, curling tendrils. Avoid large stemmy pea shoots, which are tougher. But if you do find them in the market with very long stems you can cut the stems off and throw them in the stockpot. Save the asparagus ends or peels for Asparagus Stock.

SERVES 4

1½ cups shelled fresh peas (about 1 pound in the shell)
12 thick spears asparagus, trimmed
1 large garlic clove, smashed and peeled
½ teaspoon mustard powder
1 teaspoon fresh lemon juice
1 whole anchovy (see Note), chopped
2 tablespoons olive oil
¼ pound pea shoots
Salt and freshly ground black pepper
1 tablespoon grated Parmesan cheese

In a pot of boiling water, cook the peas until tender, about 10 minutes. Drain. Using a very sharp knife (or a mandolin if you have one) cut the asparagus into very thin slivers on an angle. Raw asparagus must be very thinly sliced to be palatable.

Rub the garlic clove around the inside of a wooden bowl. Add the mustard powder and lemon juice. Mix until the mustard powder dissolves. Add the anchovy and combine well.

Add the oil, mixing all the while. Add the peas, asparagus, and pea shoots and toss in the dressing. Season with salt and pepper to taste and toss with the Parmesan cheese.

Note: I prefer whole anchovies cured in salt, which you can find in Italian markets. Soak them for 10 minutes to remove the salt, then rinse and fillet them. You don’t have to get all the bones, just the spine.

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STRAWBERRY RASPBERRY CHIA COMPOTE

Prep time: 15 minutes • Yields: 2 cups

1½ cups fresh or frozen strawberries, halved
1½ cups fresh or frozen raspberries
2½ tablespoons orange juice
Optional: 2 teaspoons pure maple syrup, local honey, or sugar
2 teaspoons arrowroot starch
1 tablespoon chia seeds

Place fruit, juice, and sweetener of choice in a small saucepan and bring to medium heat. Bring to a low boil, and then reduce heat slightly to simmer. Using a spoon, gently mash the fruit. Continue cooking over medium-low heat for 7-8 minutes while stirring frequently.

Meanwhile, dissolve arrowroot starch in a small bowl with 2 tablespoons of water and whisk together to form a slurry. Once dissolved, stir arrowroot slurry into compote and continue to simmer for 4-5 minutes to allow thickening to occur.

Remove from heat and stir in chia seeds. Transfer to a clean jar or container to cool thoroughly in the fridge – compote will continue to thicken as it cools.

Once cooled, serve over Honey Lemon Pudding, your morning oatmeal, pancakes, or yogurt.

Recipe by: Lisa Markley, MS, RDN

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HONEY LEMON PUDDING

Prep time: 15 minutes

6 local egg yolks, beaten
6 tablespoons water
6 tablespoons local honey
2 tablespoons organic cornstarch
1 tablspoon organic lemon zest
2 tablespoons fresh lemon juice
2 tablespoons coconut oil or organic unsalted butter
2-4 tablespoons canned coconut milk or other milk of choice

In a small bowl, whisk egg yolks together and set aside. In a medium saucepan stir together water, honey, cornstarch, lemon zest, and lemon juice. Cook and stir over medium heat until thickened and bubbly, just a minute or two. Stir half of the lemon mixture into the egg yolks to temper the yolks. Return egg and lemon mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Lower heat and stir for 2 more minutes.

Remove from heat. Add in coconut oil or butter and stir until melted and fully incorporated. Pour into a glass bowl and place into the fridge to cool. When curd has cooled whisk in a small amount of milk until desired consistency has been reached.

Serve topped with Strawberry-Raspberry Chia Compote.

Recipe by: Lisa Markley, MS, RDN

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