Harvest Hootenanny! Nov 5th!

It is time to celebrate the end of an amazing year! And we can't think of a better place than Green Dirt Farm.

There will be a tour and cheese tasting with Green Dirt Farm. Afterwards we are gathering with some of our favorite chef & maker friends for amazing food, delicious beverages, and yard games.

BBQ will feature food grown and produced by our member farmers, local beer and other beverages. There will be vegetarian options available.

Kids Under 12 - Free to attend


Sun, November 5, 2017

12:00 PM – 6:30 PM CST

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Green Dirt Farm

Weston, Mo

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It’s National CSA day!

Spring is right around the  corner, which means it's time to starting thinking about all of the the amazing local, organic, and free-range food to be had right here in KC! And it's not just for veggie lovers anymore.  Many farmers have a meat option if that's what you are looking for.

Want to know what all the fuss is about?  How to you make sure and get your own piece of the pie (so to speak!)

Visit All About CSAs.  Each farm only has a limited number of subscriptions available, so sign up soon!

Feb 21- Slow Money Entrepreneur Showcase

The Slow Money Showcase is an easy way to see Slow Money at work. We've selected five people with strong projects--some from the Douglas County area and some from the KC area. These people work to heal our planet through creating good environmental businesses. The projects include; farmers and ranchers waiting to expand, a pay-as-you-go cafe, and an event space that uses local produce. We've invited them to give an eight minute presentation to a room full of potential investors, environmental enthusiasts, and Slow Money supporters.

Visit http://www.slowmoneynekansas.org for more info.

Cultivate KC’s Farmers and Friends Meeting- Feb 4

Join Cultivate Kansas City for our twelfth Annual Farmers & Friends Meeting, a gathering that brings together our city's farming and food dreamers and doers.

We share knowledge, we start conversations, we introduce the community's leaders to those who are just getting started, we dream about what a healthy food system for Kansas City could look like, and then we venture out to make it happen. The event features:

  • Workshops and panels lead by local experts
  • Opportunities to connect with your local growing community
  • Keynote speakers and announcements
  • Two potlucks meals! Homemade pie for breakfast and a hearty lunch

The event is free and open to all Kansas City area farmers, growers and friends.

Saturday, February 4, 2017, 9 am - 3 pm, doors open at 8 am for pie and coffee

Second Presbyterian Church, 318 E. 55th St., Kansas City, MO 64113

Visit our Facebook event page to RSVP and invite your friends.


For more details:


Seed Savers KC Winter Seed Exchange Jan 21

Our friends at SeedSavers-KC are hosting their annual Winter Seed Exchange!

Please bring your things to trade in individual labeled containers (envelopes, bags, jars, pots). Things you can trade are seeds, bulbs, cuttings, oils, tinctures, dried herbs, dried vegetables, ferment starters, fresh eggs, pickles, jams, jellies, garden/environmental, homestead books the options are numerous.

Please give a suggested $3-5 donation at the door to help cover costs. We are a 501 (c) (3) organization. Volunteers are welcome..
PLEASE CARPOOL if possible.

Saturday, Jan 21, INDOORS at the Anita B Gorman Conservation Center
4750 Troost Ave, KCMO

More Info can be found here

Mid-America Organic Association Conference Comes to KC!

This year, MOA has a new venue, the Sheraton Kansas City Hotel at Crown Center in Kansas City, MO. Join us for over 70 informative educational sessions, hands-on workshops, special events including the MOA Top Chef Competition, and, of course, great food! Don't miss it! And, as always, thank you for your support of the Mid-America Organic Association and its goals...educating farmers and consumers about organic and sustainable agriculture.

January 25-28, Sheraton at the Crown Center

Highlights include:

The MOA Chef Showcase- Who's cooking at the MOA Showcase of Chefs? Only eight of the best chefs in Mid-America(including three from KC!) Meet, greet, and eat at this fun event on Friday, January 27th, from 6-7 PM. Samples will be provided at each station where you can talk to the chefs personally about their creations.

Panel discussion on Saving our Food Diversity with Joseph Simcox, Chef Sean Sherman, Jerry Youngbear, Matt Powers and Tina Ellor.

Several sessions on sustainable farming, including our own Emily Akins who will present "How to Eat Local."

Get your tickets

Time to Reserve Your Turkey!

The last few months of the year come on so quickly it can feel a bit like the rug is being pulled out from under us. If the speedy onset of the holiday season has caught you off guard, it's possible that you haven't ordered your Thanksgiving turkey yet. We're here to help! 


If you're thinking about opting out of a boring supermarket bird and upping your turkey game this year by choosing a locally raised or heritage breed turkey we recommend reserving that turkey from your farmer a month before Thanksgiving Day. They sell out that quickly, and for good reason: Many people think local and heritage turkeys just taste better, and helps keeps your holiday money right here in the community. 

You might be thinking, "Hey, it's a turkey. Aren't they all the same?" Not really.  What most of us know today as a classic Thanksgiving turkey is a Broad Breasted White, selectively bred by USDA scientists over the past 50 years to put on maximal breast meat in minimum growing time. This triumph of modern agricultural science is the industry's answer to what they think we want -lots of white meat, on the cheap. The biological cost of such great efficiency is an ungainly bird, too stocky in the chest to fly or to reproduce naturally. The turkeys sold by our farmers are usually endangered breeds such as Standard Bronze, Narragansett, Black Spanish, and White Holland, or a combination of these breeds. These birds are very similar to what would have been eaten by the Pilgrims. Plus, they are raised out-of-doors like a good turkey should be, and aren't injected with water, salt, preservatives, and flavorings during the packaging process like supermarket birds.

When you call your farmer to order, plan for about 1 1/2 pounds of turkey per person, which will afford you a little bit extra for leftovers. We always plan for sandwiches the next day.  When you pick up your order, it will be frozen just like you are used to.  Cooking times may be a little less, and there may be a bit more dark meat.  Expect the flavor to knock your mother-in-laws socks off! Cook's Illustrated even did a taste test between store bought birds and heritage breeds. 

Our handful of family farmers have gone the extra mile to provide you with the perfect centerpiece to your meal.

Each of the farms below has turkeys available - reserve yours today!

Mysfit Acres sold out

Decoder Rings & Egg Cartons

Do you feel like you need a decoder ring to understand all of the labels on egg cartons?  

unnamed-5Let us help you out!

Pasture-Raised: Chickens happily running around on actual grass, or in a movable enclosure to keep them safe from coyotes, raccoons, and hawks.  (Hey, we aren't the only ones who think chicken tastes good.) In this system, they are eating bugs and grass, and can be given chicken feed as well. These happy chickens make some amazing eggs!
Cage-Free: Hmm, this sounds good, but what does it really mean? Well, in large commercial egg houses, hens were kept in dark cages with about as much space to hang out as a piece of copier paper.  Some chicken houses have moved to cage free, which means just that, no cages.  Usually, they are raised indoors in giant barns with thousands of other chickens.  Better, but not as great as pastured!
Organic: Eggs with this label must come from free-range, fed organic feed (no synthetic pesticides), and receive no hormones or antibiotics. They may or may not, have access to outdoors.  It's just all about the food they eat.
Vegetarian-Fed Diet: Did you now that chickens are not really vegetarians?  It 's true!  So to get the protein they need, these ladies are fed soybean meal. So why the label? Some industrial egg houses have fed their hens ground chicken feathers an other, ahem, unsavory byproducts of their industry. Vegetarian fed means that they are only getting grains & most likely eat corn fortified with amino acids.
All Natural/Natural: There's really nothing natural about all-natural.  It's really just a marketing ploy to convince you that the food is somehow "better" because it claims to be natural.
No Hormones: It is illegal to give hormones to poultry; it is the equivalent of putting a label boasting "no toxic waste" on a cereal box
No Antibiotics: Antibiotics are rarely used in egg industry, so it's like another free pass.
Free Range-Cage Free and Access to Outdoors: There is no government oversight to this term, so companies can have more or less interpret it as they see fit.
If you see none of these claims on your carton, you should probably assume the worst.
One last note: if your grandma told you that that brown eggs are healthier than white eggs, it is only because back in the day, brown eggs came from real farms.  The color of the egg depends on the breed of chicken.  When these big egg houses started up, they only used chickens that produced white eggs, because consumers thought they were cleaner and healthier.
Get your eggs from your Food Circle Farmer!