moosnsqrl

I have to confess, when Robert Collins asked if he and his wife could come to bluestem I was tempted to tell him he could have our spots. But it was just the bbq talking. I've showered, have an iced coffee in my hand, and just got off of the phone from talking to Chef Garrelts. Robert & Wife - you're welcome if Wife (sorry, name-challenged again!) is up for this after her flight. I texted Aaron with the OK as well but he's either repairing lawn mower or (more likely) asleep on the couch. Anyway, the conversation brought me back to life with promises of wild arugula, chanterelles, blossoms ("all kinds"), watermelon and, of course, tomatoes. The kitchen is psyched about all of this wonderful "materie prime" and so am I.

Here are the updated directions to Crum's Farm for Sunday brunch. Take 1-70 West to the KS-7 (224) exit Turn North (right) Take the US 24/40 West exit Travel 3.2 miles to 158th St (County Road 2) Turn South (left) Travel 5 miles (you will cross K-32/Linwood Road) to Stillwell Road Turn West (right) Travel 1/2 mile to 16211 Stillwell Road (yellow mailbox) on South side of road Allow 35-40 min from downtown

Hey, while we're driving around today set your dials to 89.3 and check out The Food Critics on KCUR-FM, one of the local npr stations. They're on from 10-11 e/o Friday and today is the day. The show is hosted by a KC legend, Walt Bodine, but the anchor is our award-winning food writer Charles Ferruzza, who I find endlessly entertaining.

Chris, you forgot my memorial service on Monday!

Naturally it made me wonder if they would later feature Duck-fried chicken (since frying in duck fat seems to be in vogue, in some parts).

you're a trooper

I had lunch at The Farmhouse today. I was alone so couldn’t try as many things as I might have wished. Even though the space has changed a lot, I was subconciously taken back to the Delaware Café and as a result opted for a burger when I couldn’t make up my mind amongst the other items on my short list. The burger was perfectly MR, well-seasoned and juicy. It comes topped with an oven-roasted tomato, red onion and lettuce. Since tomatoes are rocking right now, I toyed with asking for a slice of fresh, uncooked instead, but decided not to start being a pain on their 3rd day in business (I save that for week 2). I was really glad I tried it as designed – the oven-roasted Roma was perfect on a burger – I’m going to start doing that at home. The egg bun was grilled to give it a little char. I really can’t think how they would improve on it. I didn’t go for cheese but you can add either cheddar or bleu (I think it’s a buck extra). House-cut fries were just my style, too – neither greasy nor crunchy. If I had to pick a nit, it would be the ketchup. It seemed really sour to me. Then I tasted the pickled veg (kind of a giardiniera) which looked kind like it would be more along the line of half-sours but was, in fact, pucker-inducing-one-and-a-half sour. I suspect some of it had perhaps dripped into the ketchup. All in all it was a nice lunch. They have 5 or 6 salads and I just couldn’t commit to one – people next to me had the roasted beet (w/housemade crème fraiche, orange reduction and parsley, IIRC) and heirloom tomato (w/crispy fried leeks and prosciutto) and shared a crock of French onion soup and all looked really good. I was tempted to offer to share bites but sometimes total strangers are “funny” about that. The spinach and arugula with egg, polenta croutons and bacon lardoons [sic] sounded tempting, too. [Although they are over-seeing the raising of their own pigs (through an arrangement with a Platte Co farmer), I doubt they're feeding cardoons so I think that's a typo. ] Other sandwich offerings were a Reuben, a turkey club, a grilled veg with goat cheese, a BLT and a chicken salad. Oh, and there was a potato leek soup also. Sodas from Fitz’s, the usual coke products and an option to upgrade to Mexican coke for $1, which will appeal to a lot of people I’m guessing. They are awaiting their liquor license so that and iced tea are about it. Desserts today were blueberry-blackberry pie or a trio of icecreams; someone else will have to weigh-in on those (UE?). There was a decent crowd and the service was really good for this early – all three of the principals were there and as they’re only open for lunch at this time, I hope that will remain the case.

One might say rarified

It was a great article - and here's a link to it. Good job Tony et al. Looking forward to some more of that farm table goodness later this month @ Crum's (see Hearland Gathering thread for more info) - I hope you and the new bride will be joining us.

Funny, I thought of you and the woman you were tutoring on low-cost, nutritional meals when I read this announcement (see below). I told Lisa, the teacher/convener, that I would be willing to sponsor a session or two of her classes whenever she has a group together that has been referred to her (or otherwise shown interest in attending) but cannot afford to attend on their own. I'll see how that goes and report back.

another from the dept of redundancy dept: Today's Soup du Jour Other irritations: the "v" word (veggie) - is it really that much trouble to spell-out vegetables? use of the word "gourmet" as an adjective to describe any food item "farm-fresh" (unless it's really true - as in the example of Rick Bayless' microgreens) "Tuscan" used to describe things that no self-respecting Toscano would recognize

On the way to a dinner party last night I realized that just a week ago we were sitting at the cocktail bar at OH, enjoying Katie's company and libations and some wonderful oysters. We both got a little misty and toyed briefly with the idea of driving instead to the airport and coming up for another round, but figured our friends who spent the day cooking would be mad. Sigh. I thought Nick was going to eat every cracker in the joint - turns out he'd never had "real" ones before (I've neglected his education, apparently). When he saw David sitting at the bar dipping them in horseradish it was (literally) Katie bar the door. I hope I got him out of there before there was a serious shortage. I love the 'old school' oyster house vibe, decor and service. And the family who owns it [again] were very enjoyable to visit with. It's obvious that they belong in the restaurant business - they just have that ability to make you feel welcome and special that can't be trained (or beaten into) restaurant staff. And I just read back up-thread about your bloody marys. Damn! My favorite thing about tomato season is a great bloody mary with real tomato juice. Incomparable. It's a good thing I didn't know about them at the time, but I'll be baaack.

If you've never tried any of the cheeses from Green Dirt, you're missing out on some good stuff. And if you've never been to a working farm like this, you're missing out on a great time. I regret that time won't allow us to go up there during The Heartland gathering but if you're ever in the area, I highly recommend They have frequent community outreach/education offerings in addition to regular appearances at area farmers markets. For a good time, great cheese and friendly people, check them out. You'll be glad you did! Green Dirt Farm

I will read backas far as I can in the brief time I have but quick help will be appreciated! Leaving rittenhouse area shortly for airport & want to take "the best" hoagie with me for in-flight dining. Extra points for messy and odiferous;-)

I think there are two disparate goals/questions here (at least two). Honestly, from a health perspective, your family might be better off going to a reputable local salad bar, eating less-processed foods and discussing how your day went without stressing out the cook (whomever he or she may be) than kidding yourselves into thinking that a "home-cooked" meal consisting of a lot of highly processed foods is the lesser of two evils. From a social perspective, if eating in your home around your own table is more important than the nutritional content, by all means, break out the American Beauty and Ragu and have a nice heart-to-heart with the family. I'd like to think the two aren't mutually exclusive, but I'm a dreamer (and a non-two-legged parent). I agree with the basic premise that simply growing gardens (for most of us mortals, who do not have staff) is only half of the battle. I have to assume, knowing the Obamas, that the produce from the White House garden will either be used in the feeding of family/guests at 1600 Penn Ave, OR donated to a pantry. Either way, it's a win-win.

A dilemma for us all. Like the rest, I do the best I can. I rarely eat at place whose practices do not favor local, sustainable, but yes, the 'que joints tend to get a pass. Having worked for a natural foods grocer and sponsored American Royal teams, I am here to tell you the cost of pulling-off something that size with the "good stuff" is staggering. We had a rep from a major meat supplier on our team for the last 5 years, and he got us top-of their-line product for free. Needless to say, we didn't complain. That said, some of us always knew it was not what it could be and we bought some competition meats from sustainable, local sources. All I can say is, we placed very high in brisket (10th, IIRC, out of more than 400 teams) and the meat we turned in was NOT mass produced. Lesson learned (as if we didn't know). I don't know many people who would eschew "the real deal" if money were no object. I live for the day when we re-discover that, without the subsidies, tax abatements, and other false economies, responsibly raised meats and poultry (and crops) are not economically ruinous. I think those of us who are able to drive to Trimble already enjoy the benefits without paying the Park Avenue/Rodeo Drive prices. And the local Lidia's serves mostly those products, at a competitive price in this market. Granted, they have other outlets across which to spread costs, etc, but it can be done. And finally, Howard, bring on the crudo!

I envy you the Crum stuff but I think the parents/children were frightened more by YOU than by opera. Although, in your 'hood, it's a toss-up.

Shatto plans to attend the City Market "often but not every week" according to their latest Facebook posting. If you friend them, you can receive frequent updates about their market activities, farm tours, etc.

Yes, that's the only thing I really dislike about City Market. Most of the smaller markets have "producer only" rules but CM (and Overland Park) allow hucksters. I don't feel too sorry for people who buy Missouri March tomatoes (caveat emptor!) but it does become sketchy as the season progresses. A quick sniff test usually helps ferret-out the weasles

We've congratulated Chef CAG on his Beard nom but it occurs to me that the even-greater achievement, which he shares with Megan, Jeremy and all of their great staff, is reaching the five-year anniversary. This Friday is the celebration which, regrettably, I can't attend. I'm sure it will be fabulous and cheers to them for beating the odds and not only surviving but thriving in this very-challenging environment.

Oh, OK. Congratulations, Chef. Yawn.

Yes, what with the plummeting ad revenues, general lack of enthusiasm for print media and veritable army of bloggers, I thought it would be a great career move!

From The Star's front page, and just in time to influence hordes of out-of-town guests we have here for NCAA and NAIA tournaments, I have to appreciate the exposure for those who work tirelessly to improve the quality of dining in the metro. If you were undecided on attending The Heartland Gathering in July, perhaps this will entice you! Jill Silva's article can be found in its entirety here (along with a video clip of Chef CAG working his magic with some foie gras).

When my friends bought their house that was an undisclosed extra. I think all of their land is infested with morel spores - they're the proverbial "grocery bagful a day" when the season is right. It's really unfair. But it's already thyme time at our place so I will be thankful for that and try not to resent the lack of morels.

1. Good (unless you're Kim Shook) 2. No, but I'll believe that when I see it. 3. Run away, UE, run away. They're just funghi - save yourself!