Celebrate Thanksgiving with our Dining Card partners

Several of our Dining Card restaurants are featuring special menus for Thanksgiving carry out - you can pre order what you need whether you are looking for a full meal, or just a few sides. And if you opt to dine out on Thanksgiving, you can visit Affäre which will be open on Thanksgiving Day!

Whether you dine in, carry out, or pre order, you can celebrate Thanksgiving the local, organic, and free-range way and be grateful that KC has such an assortment of incredible farmers, amazing restaurants, and delicious food!



AffäreAffare logo

Affäre will be serving brunch all morning and afternoon as well as a four-course Thanksgiving dinner including Missouri elk brats and pumpkin cheesecake.


Can I Have a Bitecanihaveabite

You can pre order an assortment of delicious sides, soups, stuffing, and relish. The perfect accompaniment to your feast. Vegan, paleo, and omnivore options available. (French Green Beans, Butternut Squash Bisque, Roasted Root Vegetables, Pumpkin Pie, Sausage and Walnut Stuffing, Mashed Heirloom Potatoes and Garlic, Cranberry Orange Relish)


Eden Alley

Pre order youedenalleyr vegan and soy-free carry-out Thanksgiving Feast! Seitan roast and creamy cauliflower gravy, mini eight-grain dinner rolls with sweet potato butter and our cranberry sauce, kale stuffing, roasted vegetables, roasted potatoes. Order a la carte or as a whole meal.  Orders must be in by 11/21! 


Renee Kelly's Harvestreneekellyharvest

Choose from local and free-range turkey, non-GMO chicken, prime rib or meatloaf as well as an assortment of delicious side dishes.


Heirloom Bakery & Hearth

Screen Shot 2015-11-19 at 4.32.14 PMOur friends at Heirloom Bakery will be taking orders for pies (Chocolate Pecan, Honey Apple Thyme, Cranberry Pear Crumble, and Pumpkin), rolls (Challah, Rye, Rosemary Wheat), and more. All orders are due by 6 PM on Friday, November 20 and orders must be placed by phone. Heirloom will be open (bakery and coffee only) on Thanksgiving Day!


The Sundry 

sundryOur friends and Expo Sponsors over at The Sundry are offering Thanksgiving carry out - pre order by Monday, 11/23. You can get an entire meal or order a la carte - turkey, sides, rolls, and pie.


Honoring our Veteran Member Farmers

November 11 has long been a day to honor the veterans who have bravely served our country.  Of the 118 farmers who are members of the KC Food Circle, 19 farms are run by veterans. In our KCFC family, our veterans are near and dear to our hearts. We would like to pause in recognition and admiration for our farmers’ service to this country. As a way of thanking them for their service, we want to highlight the ways in which their service has contributed to how they feed their neighbors and enrich their community.

One such veteran, Lisa Siegfried of Liberty Hill Farm, gained valuable experience from her time in the Navy from 1993-1997, and then later when she reenlisted and joined the Marines. Her military service has taught her that she is capable of more than she thinks. “It has given me a resilience that I do not see in others," says Lisa. "To be a farmer you have to have grit--and I believe I have that thanks to the military.”

Marie Blankenship, of Marie’s Alpaca Acres, who served in the U.S. Air Force as Logistics Readiness Officer and later Captain, gives advice to veterans who are new to farming: “do your research, talk to other farmers and be willing to take risks to reach your goals. Ten years ago I never thought I would be an alpaca farmer. It has been an interesting journey. I enjoy showing people all the wonderful things you can do with alpaca fleece," says Marie. "Remember, if you decide to start farming there may be a few bumps in the road along the way, but your military service has prepared you to be resilient. Follow your passion!”

Barbara and Bryan Ritter, of Black Dogs Farm, both served as Hospital Corpsmen for United States Navy and offer words of encouragement to new farmers as well.  Bryan believes “with farming comes a great sense of pride in being self-sufficient” as well as being in an occupation where you have the opportunity to feed people. His wife, Barbara, wants veterans to know that becoming a farmer is “soul soothing.  Nothing returns you to nature quite like hands in the soil and tending to animals.”

With sincere gratitude to all our veteran member farmers.

written by Kelsey Hulse, KCFC Intern

Fair Share Farm October 2012

Outstanding in the Field returns to Fair Share Farm

Outstanding in the Field, a traveling farm-to-table dinner, returns for a third time this year to KCFC member farm Fair Share Farm in Kearney, MO. This nation-wide program, started in 1999 by artist Jim Denevan, brings guests together to share a meal “in celebration of the farmer and the gifts of the land.” The dinners are hosted on farms, ranches, vineyards, etc. and feature the work of highly acclaimed local chefs who utilize the produce from the site.

The OITF crew have chosen Ted Habiger of Room 39 for this year’s feast at Fair Share Farm. The farmers - Tom Ruggieri and Rebecca Graff - and their crew will provide produce for the meal, make the farm as pretty as possible, and give a short tour of the farm at the beginning of the event.

“It is always a bit surreal to go from working up a sweat in the field in the morning to being wined and dined in the same spot in the afternoon,” says Rebecca. “After the crazy season we have experienced we are looking forward to an enjoyable evening to cap off the year on a high note.”

The open-air feasts are susceptible to weather - not unlike farming itself - and Fair Share Farm has been host to both the hottest (in July 2011) and the coldest (in October 2012) dinners in OITF history. The forecast for this year’s dinner shows a high of 75 and a clear, sunny day. The event will be at 2:00 pm on Wednesday, October 14 at Fair Share Farm in Kearney; purchase tickets HERE.

“The OITF crew is super organized and professional plus really fun and creative,” said Rebecca, “and we look forward to welcoming their traveling caravan to the farm once again.”


Fair Share Farm's van "Sweet Pea" - July 2011


the tradition of the plates (July 2011) OITF diners are encouraged to bring their own plates which creates an eclectic and personal touch to the beautifully set table.

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Celebrate July 4th the Local, Organic Way

Screen Shot 2015-07-01 at 4.34.11 PMGet ready to celebrate your Fourth of July holiday the local, organic, and free-range way! Stop by our favorite farmers markets and retailers this week to get delicious goods from #kcfcmember farmers. And check out a Fourth of July celebration at one of our member farms!

Our list of ALL area Farmers Markets is HERE. And our list of Featured Organic Farmers Markets is HERE. You can shop the Waldo market on Wednesday, 3:00-7:00. There are two markets on Friday: Ivanhoe (3700 Woodland) from 5:00-7:00 and Badseed (19th and McGee) from 4:00-9:00. There are also two markets on Saturday: KC Organics and Natural Market at Minor Park is from 8:00-12:30; Brookside Farmers Market (63rd and Wornall) runs from 8:00-1:00.

11411736_998685796817223_3251952550466598482_oNote: Brookside is offering a special customer appreciation drawing to show gratitude for your continued support of their local farmers! With each purchase you make on Saturday you can get your name entered into a drawing for a fair trade basket filled with $100 of goodies from the farmers and vendors. There will be two baskets raffled off. Stop by and buy for your chance to win! 

There are several grocery stores and shops around town where you can find some local, organic goods. Look for the names of your favorite #KCFCMember farmers at our Featured Retailers as well as other fine grocery stores around town. And don't forget to preorder your baked goods from Heirloom Bakery and Hearth in Brookside - they'll be closing early on Saturday the 4th, but will have lots of delicious local and organic treats for your festivities. Click HERE for their Fourth of July Menu.

Our #KCFCMember Cobinesteinz Farm in Bucyrus, Kansas will be hosting a Fourth of July party on their farm! Come see the farm and enjoy an evening with friends and a spectacular fireworks show. The event starts at 4:00. For more details click HERE.

Last but not least, here are some great summertime recipes, too!

- Red, White and Blue Veggie kabob -

Follow us on Instagram, Facebook and Twitter and share pictures of your local, organic, and free-range Independence Day feast with the hashtag #eatlocalkc.

Have a safe, happy, and delicious holiday weekend!


This Weekend! Maker Faire and Urban Grown Farms and Gardens Tour

Our fabulous KCFC Member Farmers will be participating in two big events this weekend! Won't you come on out and join the fun? We'd love to see you!

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Maker Faire KC - June 27, 28

The 5th Annual Maker Faire is back at Union Station this weekend! Several of our farmers will be on hand - we've got some genuine makers in our midst! There will be a soap demo, info on worm composting, aquaponics, and seed-saving, and a virtual beehive!

Our KC Food Circle tent will feature a couple of our sponsors, markets, and partners - Harvesters, Wood & Salt, Seed Savers KC, Bread of Life, Waldo Farmers Market and Brookside Farmers Market - and a whole bunch of our KCFC Member Farmers, including Buds and Berries (Wisely Farms), Adams Osage Ridge, Antioch Urban Growers, Black Dogs Farm, Homestead Hill, Maries Alpaca Acres, Smoky Hills, Borgmans Dairy, Fruitful Hills, Stony Crest Urban Farm, Small Barn Farm, and Pearly Gates. Old Wood Farm (Antique Woods) will also be in attendance at Maker Faire.

Come make • create • craft • build & play with us! The Faire is 10-6 on Saturday and 10-5 on Sunday. Details at

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Urban Grown Farms and Gardens Tour - June 27, 28

Cultivate KC has prepared another amazing roster of urban farms and gardens to tour for this year's Urban Grown event! We're proud to have 6 of our folks on the list!

As you're planning your Urban Grown self-guided tour, be sure to stop by and see our KCFC Member Farmers!

  • City Bitty Farm - 9615 Grandview Road, KCMO 64137
  • Gibbs Road Farm- 4223 Gibbs Road, KCK 66106
  • Juniper Gardens Training Farm (New Roots for Refugees) - 100 Richmond Avenue, KCK 66101
  • Niles Garden (one of our Featured Organic Farmers Markets!) - 1911 E 23rd Street, KCMO 64127
  • Urban Farming Guys - 1121 Myrtle Avenue, KCMO 64127
  • Urbavore Urban Farm - 5500 Bennington Avenue, KCMO 64129

Like our friends at Cultivate KC say, Urban Grown is much more than a tour. It's a celebration of the good food growing in our city! And it's an amazing and fun way to get to know the folks who grow your food. Come see for yourself! The Tour is 9-4 on Saturday and 12-5 on Sunday. Details at

Note: KCFC Eater Members get discounted tickets! Single tickets are regularly $8 but you can get a $3 KCFC Member Discount. Email to get your discount code.

CSA goods


This is an excerpt of an article called "Sharing: How I Found My Way to CSA" by Emily Akins, originally published in Edible KC


Community Supported Agriculture - or CSA - is a wonderful way to eat with the seasons and to get to know the people who grow your food. And even though we know that eating locally is rewarding, we also know that sometimes it takes a shift in both mindset and methods. Here are a few ideas to make life as a locavore much simpler.

  • Get the tools you need to process your food. One of the things that makes processed food so easy is that it’s ready to cook and eat. CSA vegetables have to be chopped and prepped. Some things shouldn’t be washed or chopped until you’re ready to eat, like tomatoes, for instance, but many vegetables and greens can be washed and chopped in advance so they will be ready when you are. Take one night a week to prep veggies so they are ready to use. I use a salad spinner, a lot of storage containers for the fridge, a good sharp knife, and a mandoline.
  • Use seasonal recipes and cookbooks. Websites and cookbooks that are focused on local food are helpful, especially if they are organized by vegetable. Particularly helpful are local cookbooks featuring the produce I get in my CSA. Examples: “Rolling Prairie Cookbook” and the University of Missouri extension program’s “Seasonal and Simple” cookbook and website http://seasonalandsimple. info. CSA farmers always have good recipes many of which incorporate several ingredients from each share into one meal.
  • Create a “reverse grocery list.” One of the nice things about food from a CSA is that it’s fresh. But, fresh also means it’s not shelf stable. Hardier greens, veggies, and peppers will last a week or two; tomatoes, peas, beans and berries need to be eaten sooner, etc. Create a prioritized list of all share items based on how long they stay fresh and what needs to be eaten first. Use this to plan meals based on what you need to use. I call this the “reverse grocery list” because it tells me the things I already have – not the things I need to buy.
  • Have the right staples on hand and be flexible. I have learned that I can turn almost any assortment of CSA vegetables and herbs into either a stir-fry or pasta. If you have on hand the right sauces (or better yet – make your own and preserve them!) and the right grains (whole wheat pasta, brown rice, quinoa, noodles etc.), you will find it easy to whip together a hearty meal using a colorful, eat-the-rainbow assortment of whatever CSA vegetables happened to be harvested that week.


If you are interested in finding a CSA that is right for you, email