Featured item: Amish Butter, $6/lb.
Goode Food Delivery Schedule & Price Lists, May 26 - 31
It’s been a busy week responding to all the questions generated by Sylvia Anderson’s lovely
story about us in the Newspress. We are overwhelmed by how many new people interested
in joining us! YEA!
Thank you for feeding Goode Food to your face and to your family!
All Goode Food is organically grown, locally, and freshly harvested for each delivery.
To order Goode Food for delivery May 26 - 31 on your designated delivery day, please reply by
Tuesday at 7PM. See below for the Delivery Schedule and list of free pick-up locations.
Reply to: Goodefood2you@gmail.com. Please note, messages sent to this address are viewed
and processed by Goode Acres volunteers. Personal messages to Val can be sent to:
studiolevel@stjoelive.com.
Scowl down for extra-special al-a-cart items (Listed as "Goode Extras"), You may request listed
items al a cart, to build a custom box, or add to your box. The home or office delivery fee of
$4 per order applies to single items as well as boxes. See below for free-pick-up locations.
To subscribe to a standing order for weekly or twice-monthly delivery, Go to
goodeacres.com
Our farmers are:
* John B. Goode, Wathena, KS. You can check out the farm website at
* David Kline, Nannie Cheese, Maysville, MO
We can change the landscape of where we live by choosing to eat local organic highest-quality foods.
Contact Val Rae, Kitchen Coach and Living Foods Chef, with questions and suggestions!
816-364-692
Hugs and chickens!
-Val
SUBSCRIPTION ORDER OPTIONS
$75 weekly order: Family Abundance Box ($55) + Extra Goode Extras ($20)
$55 weekly order: Family Abundance Box
$45 weekly order: Goode Abundance Box ($25) + Extra Goode Extras ($20)
$35 weekly order: Goode Budget Box ($15) + Extra Goode Extras ($20)
$25 weekly standing order: Goode Abundance Box ($25)
$20 weekly standing order of Extra Goode Extras
$15 weekly standing order: Goode Budget Box
To subscribe, Go to
CUSTOM ORDERING
Abundance Box Contents for May 26 -31
Goode Family Abundance Box - $55 includes:
· 1 pint of strawberries
· 1 dozen farm-fresh eggs
· 3 one-gallon baggies of mixed gourmet greens:
o "Kiss Me" Lemon Sorrel
o "Mix it up Baby" Kale
o "Tender Mixed Young Lettuce
· 2 lbs of Vine-ripened tomatoes
· 1 bunch of Rainbow Chard
· 1 bunch of Rainbow Chard
· 1 quart-sized baggy of young broccoli
· 1 quart-sized baggy of fresh dill
· 1 quart-sized baggy of fresh cilantro
· 1 quart-sized baggy of fresh chervil
· 1 quart-sized Mustard Greens
· 1 Sacred celery
· 1 Chiogga beet (with leafy tops)
· 1 four-inch potted Italian Basil
(Also see "Goode Extras" below for other lovely things you might want to add to your order this week.
The list and prices change weekly.)
Goode Standard Abundance Box $25 includes:
· 2 one-gallon baggies of mixed gourmet greens:
o "Kiss Me" Lemon Sorrel
o "Tender Mixed Young Lettuce
· 1 quart-sized baggy of young broccoli (may substitute celery)
· 1 bunch Mixed Swiss and Rainbow Chard
· 1 quart-sized baggy of fresh dill
· 1 quart-sized baggy of fresh cilantro
· 1 four-inch potted Italian Basil
(Also, See "Goode Extras" below)
Goode Budget Box -$15-includes:
· 1 quart-sized baggy of young broccoli (may substitute celery)
· 1 one-gallon baggy of "Tender Mixed Young Lettuce"
· 1 quart-sized baggy of fresh dill
· 1 quart-sized baggy of fresh chervil
· 1 four-inch potted Italian Basil
(Also, See "Goode Extras" below)
We may need to substitute an item from time to time. I will try to keep you informed via e-mail if and when that happens.
This week, we are adding new customers and are unsure if there will be enough broccoli. So, we may sub sacred celery
in some of the boxes.
NEW Goode Extras:
* NEW! * Chiogga beets with tops, $1.50 each
* NEW! * Fresh dill, $4.00 for a quart-sized baggy
* NEW! * Fresh Cilantro, $4.00 for a quart-sized baggy
* NEW! * Fresh Chervil, $4.00 for a 1 quart-sized baggy
* NEW! * Young Broccoli, $3 for a quart-sized baggy
* NEW! * Baby Butter-crunch lettuce heads, $1.50 each or $4.50 per gallon-sized baggy
* NEW! * Young Romaine lettuce, $4.50 per gallon-sized baggy
* NEW! * Nappa Cabbage, $4.00 per mature head
* NEW! * Local whole Pecans - limited quantities, hulled and ready to eat - $12/pint jar
(photo)
Other lovely things you might want to add to your order:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NANNIE GOODIES
Made fresh to order weekly! Nannie orders may be delayed by one week if we do not have the flavor you are requesting on hand. Order by Tuesday at 7PM for the possibility of same-week delivery on local Nannie products.
*Nannie Milk, unsweetened. $7.50 per half gal or $4.00 a quart (Quantities limited.)
*Nannie Yogurt, unsweetened plain, or honey-sweetened maple or vanilla,
$7.50 per Quart. (The best you've ever had!!!)
*Artisan Cheeses, $7.50 each/ 8 oz. package
(made weekly from fresh lightly pasteurized goat's milk) Choose from:
* NEW Flavor * : Nannies Spreadable Plain Goat Cheese
* Nannies Pride (Goat Cheese)
* Plain Whole Curd
* Herbal Curd made with organic parsley
* Ricotta
* Herbed Ricotta
* Cheddar Curd
* Plain Feta
* Olive Feta
* Hot-pepper Feta
* Goat-volone (similar texture to Provolone)
* Jalapeno Feta
* Garden Cheddar Feta
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Goode Wood!
* Gourmet grilling and smoking wood: $10 per 1/2-bushel bag.
Choose from: Cherry, Pecan, Peach, Apple or Hickory
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
More Goode Extras:
* Russian Kale, $3.50 per bunch or $4.50 per gallon sized baggy
* Strawberries vine-ripened - limited quantities. $4.00 per pint
* Spring Asparagus- limited quantities. $4.50 per bunch
* Local Black Walnuts - limited quantities, hulled and ready to eat - $12/pint jar
* Local whole Pecans - limited quantities, hulled and ready to eat - $12/pint jar
* Living Wheat Grass. Keep watered in a sunny outdoor or indoor spot to harvest up to 5 times!: 4"-pots $3 or 6"-rounds for $5
* Sacred Celery with tops, $4 bunch
* Extra Goode Greens - $4.50 per gallon-sized bag or $2.50 per quart sized bag
Your choice of:
* Mustard Greens
* Butter-crunch lettuce heads
* Spinach
* Leaf-Lettuce Mix
* Butter-crunch heads
* Romaine
* Arugula
* "Kiss Me Lemon Sorrel"
* "Mix It All Up Baby Greens"
* Rainbow Chard, $4.50 a bunch
* African "Blue Planet" Basil, (snipped fresh!) $4.00 per quart-sized baggy, $8.50 per gallon-sized baggy
* Mixed Baby Kale & Mustard Greens, (snipped fresh!) $2.50 per quart-sized baggy
* Small Bloomin' Broccoli, (edible flowering heads, cut fresh) $2.50 per head
* Planters: 12" hanging or "seated" with up to 6 herbs $28.00. Single Herbs in 4" pots, $4 each.
(See herb list below)
* Amish Brown Eggs: $3.50 per doz. while quantities last
* Amish Butter, salted: $6 per pound (limited quantities. Delivery may be delayed one week.)
* Heirloom Tomatoes: Mix of Cherokee Purple, Trust, Big Beef, and Crimson Globe and Little Red Pear.
Limited Quantities $4.50/lb (We will leave them on the vine until you order them.
Then, be patient, it may take 1-3 days to ripen after harvest. Do not refrigerate.
Do allow to deepen in color and watch for green stripes to appear on Cherokee Purples.)
* Snipped Mixed Salad-dressing Herbs $4.50 (1 quart baggy) or $8.50( 1 gallon baggy)
* Mixed Basil (Italian Sweet and African Blue) Herbs $4.50 (1 quart baggy) or $8.50( 1 gallon baggy)
* Sprouting Peas for edible pea shoots and flowers: $2 - 1 cup dry-measure
* Buckwheat Grouts for sprouting "buckwheat lettuce" $2 - 1 cup dry-measure
* Organic soil for sprouting (1/2 gallon baggy), $3.00
* Organic US Garbanzo Beans (about 1 1/2 lbs in each container) $1.50 per pkg.
* Mendocino Sea Palm Fronds, $9.50 per ounce. Must have a group order of 1 lb. prior to ordering. Ask for a sample (3 to 4 strands) $2, dehydrated. Or you can order direct from www.seaweed.net
*Herb Planters with your choice of up to 6 plants: $28, Individual Herbs in 4"-pots, $4 each (see below)
* Herb Planters with your choice of up to 3 plants: $15, Individual Herbs in 4"-pots, $4 each (see below)
Organic PETS!
Delivery of pet food and bones may be delayed. Organic beef is processed seasonally.
* Wells Raw Dog Food made from organic grass-fed beef ($3.50 per 1 lb. frozen package)
* Raw Marrow Bones made from organic grass-fed beef ($1.50/lb. frozen)
* Raw Goat Curd Cat Food from Nannies: $7 per 8 oz. package.
* PETS LOVE Living Wheat Grass! Harvest up to 5 times!: 4"-pots $3 or 6"-rounds for $5,
Flats for $18 (must pre-order flats)
Bedding Plants
* Tomatoes 4-pack, $4 :
Cherokee Purple
Tumbling Tom
Big Boy
Rutgers
Mr. Stripy
Roma
*Cucumbers 4-pack, $4
*NEW *Burpless Cucumbers 4-pk, $4
*White Lettuce 4-pack $4
* Rhubarb, 4" pot, Sml $4 or Lrg, 8" pot $6
* NEW * Habenaro Peppers,4-pk, $4
* NEW * Sweet Banana Peppers, 4 pk $4
* NEW * Red and Green Sweet Bell Peppers $4-pk, $4
* NEW * Yellow Banana Pepper $4-pk, $4
* NEW * Yellow Squash $4-pk, $4
Potted Herbs in three sizes
· Italian Basil
· Culinary Sage
· Pineapple Basil
· Parsley (Italian Flat-leaf or Curly)
· Rosemary
· Thyme
· Lemon Thyme
· Lemon Balm
· Sweet-leaf Stevia
· Flowering Chives
· Oregano
· Marjoram
· Spearmint
· Wintermint
· French Lavender
· English Lavender
· Cilantro
· Dill
· And many more. Please request!
Abundance Box Delivery Schedule
Please e-mail your order, or call it into Val or Jamie at 816-364-6922.
- Saint Joseph:
* Please note, we have changed to an alternating Thursday delivery schedule. The next pick up for St.Joe is May 26.
* Please submit your order by 7 PM Tuesday, May 24 for delivery, Thurs., May 26(Free Pick-up at Whisky Mansion Café, 12:30 to 2PM**) or (Home Delivery Only $4 per address)
* Note: No St. Joe Delivery June 2nd
* Order in by 7 PM Tues. June 7 for delivery, Thurs. June 9 - Saint Joseph (Free Pick-up at Whisky Mansion Cafe, 12:30 to 2PM**) or (Home Delivery Only $4 per address)
- Kansas City, MO
* Order in by 7 PM Tuesday, May 24 for delivery, Sat, May 28 or Sun. May 29 - (Please indicate which day you will pick up.) The Kansas City Farmer's Market Goode Acres Booth** is at 5th and Walnut, DT KC, MO (7:30 AM to 2:30 PM Sat and Sun) Please note, we cannot bring meat or cheese items to the market.
-Topeka, KS
Order in by 7 PM Tuesday, May 24 for delivery, Thurs., May 27 only. FREE Pick-up at Blue Planet Café** 5:00 PM to 6 PM Thursday. No home-delivery available this week. Sorry, we gotta scoot to Colorado that same night!)
-Zona Rosa, North Kansas City, MO
Order in by 7 PM Tuesday, May 24 for delivery, Tues, May 31. Free Pick-up at Goode Acres Booth**
**FREE pick-up locations this week
1) Whiskey Mansion, Historic Bed & Breakfast
723 Francis Street, Saint Joseph, MO 816-676-1529
Pick-up Thursday 12:30 to 2:00 PM. The cafe opens at 11:00 AM. Stop in for lunch! We're going to! The food is awesome!
2) Circle M Horse Ranch South of South-end. Call Anne at 816-238-7116
to arrange for pick-up in the after noon Thurs.
3) Val and Jamie's house 2516 Lover's Lane, Saint Joseph, MO. Call Val or Jamie 816-364-6922 Pick-up Thurs. after 2-ish PM til' around 6:30 PM.
4) Wathena Farmer's Market (Goode Acres Booth) St. Joseph Street, Wathena KS. 5:30 to sell-out)
Pick-up 7:30 AM to 2:30 PM, Saturdays. 816-390-46025) The Kansas City Farmer's Market (Goode Acres Booth), 5th and Walnut, DT KC, MO.
6) Zona Rosa Farmers Market (Goode Acres Booth), "Northland" Kansas City (Call John 816-390-4602)
7) The Blue Planet Cafe, 110 SE 8th Street, DT Topeka, KS(Good Eats!) 785-783-8883
Announcements
(There are new people signing up, so I'll repeat the Announcements this week. Usually, I send these one time a month. Recipes follow! See below)
Calling All Carnivores!
OR purchase direct from your choice of:
for a price list)· Golden Rule Meats (Call 417-876-3371 or e-mail
· Well's Family Farms Organic (Go to wellsfamilyfarms.com for a price list and order information)
· Drum Creek (For current price lists, please contact them on facebook or e-mail at grassfed@drumcreek.com)
· Ask for delivery by Goode Food Delivered and let them know the date you would like us to deliver it to you. No up-charge for most producers! Some beef producers have minimum orders. So, gather your friends and all stock the freezers. A Drum Creek group order will be placed May 23rd for June delivery TBA.
Gluten-free Seasonal Meals and Snacks Featuring Goode Food (St. Joe only at this time)
You can donate to the Alternative Food Distribution System and receive gifts of abundance from Val!
Gifts are prepared at your request and are available evenings on Tues. Weds. or Thurs., most weeks. Let me know by Weds each week how many meals you will need for the following week. The advance notice helps me shop and harvest effectively. However, you can call and ask for a spontaneous co-op meal, but it will be hit or miss. Anyway, here's the grub:
* $5 donations receive your choice of Hummus and Sprouted Golden Flax cracker snack
OR 3 pieces of raw coconut truffle fudge (flavors change weekly).
* $15 donations receive 7 ounces of sprouted golden flax crackers and a 4 oz. fresh salsa.
* $25 donations receive your choice of a High-raw Vegan or Vegetarian Meal
OR Healthy Snacking Pack: 8 oz. Salsa, 7 oz. Crackers and 4 oz. Humus
* $30 donations receive a Paleolithic-Style Meal (High-raw, gourmet meal that includes a 2 to 6 oz portion of cooked organic meat, fish and/or cooked eggs)
* $50 donations receive 2 meals and 2 deserts.
* $100 donations receive 4 meals, 2 deserts and 2 smoothies.
You can donate as much and as often as you like. Schedule meals at your preference!
Call 816-364-6922. Home delivery is $4 extra or free with Goode Food Delivered orders on Thursdays.
Val will be a featured chef at a cool farm tour in Kansas Cit
Fun weekend road trip from St. Joe, Lawrence or Topeka. June 25 and 26.
Details here:
Goode Volunteers are Needed for the Following Areas:
Planners
Fundraisers and Philaphthopists
Organizers!
Volunteer Coordinator!
Investors!
Customer Service and Order Processing
Brochure Design and Printing
Media Relations and Marketing
Booking Agent and Events Planner
Facebook and Social Media
Vendor Relations
Establishing a Time-Bank Account
IT Support
Grant-writing and Grant Research
Not-for-Profit Status Research
Assistant to Accounting / Book-keeping
Event Planner
Business Manager
Accounting
Thursday Vending at Whiskey Mansion
Bee-keeper
Goat-feed grower
Sun-dried Tomato dryer (for fall)
House-keeper
Canners (for fall)
Please contact Val ASAP. We need you now! The farmers are growing the food. Let's pitch in and do the rest! We can be a spontaneous Co-op! Hey, that's good name for something! Idea's? 816-364-6922
Enjoy Goode Plants at the St. Joseph Community Garden.
or call Jay Kerner at 816-671-5850.Visit, volunteer or adopt a plot. For more information go to
Hugs and Vegetables! -Val
For Free Recipes Go to: demoanddinelive.blogspot.com
Reply to address is:
Questions and suggestions, call or email Val 816-364-6922,
Goode Recipes
(More recipes featuring Goode Food can be found at demoanddinelive.blogspot.com
Goode recipes are very flexible. Feel free to substitute your favorite ingredients for some of my more rare and exotic ones. I'm a superfoods junky! So, I include lot's a unusual ingredients with our local fare. If you do not have access to coconut aminos, soy sauce works just fine. No Himalayan pink salt in the pantry? Don't send a yak, substitute a real salt of unrefined salt of your liking.
Marinated Kale
* 1 Gallon baggy of Russian Kale (or mixed Kale of any type!)
* 1/2 cup extra virgin olive oil
* 1 to 3 TBS of raw apple cider vinegar (to taste)
* 1/4 tsp of high-quality mineral salt or 1 TBS liquid Coconut Aminos
* 1 to 5 crushed garlic cloves (to taste)
* juice of one fresh-squeezed lemon or orange
* 1/4 cup syrup from soaking apricots, dates or raisins
(or 1 TBS of raw honey melted in 2TBs of ht water)
* a handful of raisins or goji berries or un-sulferated apricots (chopped)
Refresh Kale in clean source water, Allow to drain and remove stiff stems. (Reserve stems for green drink or broth). Mix other ingredients in an oversized salad bowl, stir to incorporate. Add Kale and massage dressing into kale with hands or wooden spoon. The idea is to "Bruise" the kale to soften it.
Allow to "rest" for 20 minutes to overnight. Refrigerate after 5 hours.
Leftovers, if there are any, can be dehydrated into kale "chips" at 105 degrees until crisp.
Ideas for optional toppings:
Sprouted lentils or quinoa; sprouted pumpkin seeds soaked in Coconut Aminos or Namu Shoyu and dehydrated at 105-degrees; crumbled goat cheese; hard-boiled eggs; nutritional yeast flakes; brazil nut chez (raw brazil nuts, garlic and salt processed in a food processor with an S-blade or in a sturdy spice mill or coffee grinder); other raw nuts or seeds like: hulled sunflower seeds, hemp seeds, sesame seeds, black or English walnuts, whole almonds, or pecans.
Val's Fresh and Sun-dried Tomato Salsa
(...with notes on how to use left-overs to make digestive enzyme support supplement that tastes awesome! You can use it as a condiment and enjoy your "medicine"! You know what Hippocrates said centuries ago and it is still so true, "Let your food be your medicine and your medicine be your food." Yesh, brother! For a cheesy flavor and much needed additional B-vitamins, add organic soy-free nutritional yeast. YUM!!!)
The sun-dried tomatoes, honey and garlic serve two purposes (besides taste):
1. The antimicrobial properties keep the salsa stable longer in fridge and results in a richer thicker fresh salsa.
2. When the salsa separates, the sun-dried toms, honey and garlic, rich-in-antimicrobial-activity, will serve as food for the live enzyme cultures. To activate, keep it at room temp for 10 to 30 days, burping the jar daily, for living high-enzymatic fermented salsa. Make sure the top of the mix says very wet. Add salt water, if needed to cover. Do not stir. Taste occasionally, looking for a vinegar-taste, then add some mineral salt to the water at the top of the jar (about 1 tsp per 16 oz jar) and wait another few days before refrigerating. If anything funky starts to grow up there on top, No worries. Pour off the water, scrape off a layer, including any funky stuff. Add a fresh coating of ¼ to ½ inch of salt water and its probably time to refrigerate it.
The fermented food under the salt water topping should have a sharp pickled taste.
Ingredients:
As many tomatoes as will fit in your blender (Raw or roasted)
* 1 Tsp of local honey
* 2 tsp or to taste of ground cumin
* 1 Goode Red Chili Chili (fresh or dried) or your favorite chili pepper
* 1//4 tsp of Himalayan pink salt or to taste with any highly-mineralized salt.
* 6 or 8 sun dried tomatoes packed in oil and 1/4 cup of their oil.
* 1 large white onion, halved - or as many onions as you like
* 2 or 3 green onions with tops (chopped) or as many as you like
* 3 cloves of raw or roasted garlic - or as many as you like
* 4 cups or as big a bunch of fresh cilantro as you can find! (Chopped)
Blend most of tomatoes, honey, cumin, Chili Chile, salt, sun-dried tomatoes, oil, 1/2 the white onion and the garlic first, to liquefy. Saving some tomatoes and the other 1/2 onion to use as chopped veggies along with the green onion, cilantro and anything else you like: oregano, fresh bell peppers, more fresh cilantro, sweet corn, steamed black beans, nutritional yeast flakes, chili or cayenne powders, coriander seeds). Place chopped veggies into glass jars in equal portions or to individualized tastes. Pour liquefied tomatoes mix over the chopped veggies and herbs. Store in the fridge or ferment. Or store in the fridge and ferment left-overs, if there are any!
Rice-crust Goat Cheese Pizzas
Ingredients:
* 1 or more Packages of prepared gluten-free pizza crust of choice (available frozen)
* Val's fresh organic salsa or prepared salsa or tomato sauce
* Nannie's Jalapeno Feta or Goat-valone
* Goode Spicy Oregano leaves or (garden oregano mixed with hot pepper flakes to taste)
* Goode Mixed Basil Leaves
Preheat oven to 350 degrees. Place empty crusts on a cookie sheet or pizza stone to lightly toast. (This also works in an electric skillet with a lid. I like the one by Salad Master. Line it with brown parchment paper for easy clean-up.)
Slice cheese into large flat pieces about 1/8 to 1/4-inch thick.
Flip the crusts if the bottom is browed more than the top. (Ovens vary.) Layer the cheese slices to cover the crust surface and return to the oven to melt.
Add sauce and herbs to your liking. Return to the oven to warm through.
Ideas for optional Toppings: Nannies Herb Ricotta (melted over the sauce or crumbed as a cool topping) spicy or mild peppers, Val's walnut veat,,* raw or sautéed or grilled veggies, whole roasted garlic cloves, capers, cooked organic meats, brazil nut cheese.*
Kitchen-Munchy of the week: "Rummmmmm Rummmm Rum Balls" or "Un-rum-balls"
(Kitchen munchies are those quicky-snacks that can be made with very little fuss or clean-up!)
* Larabar Tropical Fruit Tart flavor, cut into squares
* 2 to 6 drops of Sweet Leaf liquid Stevia Vanilla Crème flavor on each square
(Stevia keeps blood sugar level so you can enjoy the sweet chewy dried fruit in the Larabar.) Optional:
Roll into balls, if you like, and sprinkle with fine-sifted nutmeg --It tastes like traditional Irish Rum balls! You swear there's a high-quality rum involved!
Rummm is the vibrational syllable for digestive health. Put your fingertips to feel the back of your neck. Take a deep breath through your nose. As you breath out, sing "Ruuummmmmm." Feel that? Your are feeling the good energy you are sending through your body. To increase the flow of this positive energy throughout your spine, sing "Lummmmmm, Vrummmmm, Rummmmmm, Yummmmm, Hummmmm, Oummmmmmmmm. Enjoy the Un-rum-balls!
*For additional free recipes from Val, go to demoanddinelive.blogspot.com . Use the search engine on the blog to find recipes for individual ingredients.
Val is available for kitchen coaching, living-food demos, nutritional counseling and special-needs diet preparation. Call her at 816-364-6922 for additional information.
