Upcoming Dates
for more information or to RSVP contact:
volunteering@cultivatekc.org

Urban Farms & Gardens Tour Planning Meeting May 22 | 7 PM to 8:30 PM
Want to be part of the 2013 Urban Farms & Gardens Tour? Join us for our first planning and brainstorming meeting at the KCMO Public Library - Plaza Branch. Email ami@cultivatekc.org to RSVP

Work the Farm Days
May 12, May 26, Jun 9, June 23 | 9 AM to 12 PM
Come Work the Farm with us at Gibbs Road Farm. Get out and get your hands dirty! Give back to your community and see what an urban farm in Kansas City looks like first-hand. Learn by doing!

Breaking through Concrete Jun 26 |6 PM to 8 PM
"Breaking through Concrete," published in February, documents Edwin Marty's cross country journey exploring the urban farming revival. Join us for a free reception at the KCMO Public Library - Central Branch to hear author and photographery share his experiences. Book sales and signing will follow. Co-sponsored by Kansas City Public Library and Chipotle. RSVP at kclibrary.org.

Brookside Farmers' Market Every Saturday | 8 AM to 1 PM
Shop for fresh, local, organic produce from our Gibbs Road Farm every Saturday at the Brookside Farmers Market, 63rd & Wornall, KCMO. We've got tips and recipes to help you enjoy your veggies!

Dig In, KC! Sep 23 | 6 PM to 10PM
We are busy planning our first annual community dinner which will be held in the City Market Sept. 23, Want to volunteer? Email jill@cultivatekc.org or call 913-601-5005 to get involved.

Meet the Gibbs Road Farm Crew!
Food is growing; markets have opened; CSA season is underway. So who is doing all of the work to make this happen? Allow us to introduce you to the 2012 Field Crew!

Sarah Dehart is back for her second season at the Gibbs Road Farm (well, to be honest, we never really let her leave this winter). After eight years in the corporate world, Sarah was ready for a change. She found her way to Gibbs Road as a volunteer in the fall of 2010, and has been hard at work here ever since. Sarah led the farm-fashion revolution by wearing overalls every day. Her hobbies include cooking, eating, and seeing how many containers of food she can bring for lunch. One day soon, Sarah would like to run her own urban farm business.

Luke Kammrath is a Pastor at Trinity Lutheran Church and in 2010 he connected with the Gibbs Road Farm to engage some youth in volunteering at the farm. Luke's passion for working outside and developing self-sufficiency through sustainable farming kept him coming back to the farm as a volunteer. Recognizing his work ethic, he was invited to join the field crew at the end of the 2011 season and is working part-time again this year.

Cara Lawrence grew up in a farming community in Nebraska, and living in the city, she missed the connection to the land and fresh food. Upon returning to Kansas City after a few years abroad with her gig in Human Resources at Black & Veatch, Cara noticed that in America people were far more removed from their food than what she had experienced abroad. So she sought an opportunity to reconnect with her agricultural roots and the food she was eating by working on our Gibbs Road Farm.

Justin Mitchell moved to the city from rural Missouri in search of work. After roofing for several years, he wanted a change of pace. He was growing all kinds of food at home, and it suddenly dawned on him that his passion was growing food. This spring, he reached out to us and joined our crew to learn and explore how he might turn his passion into a career. Justin has figured out how to make farm wear classy– look for him out in the field rocking overalls and a tweed fedora.

Ryan Tenney wanted to get a deeper experience with and better perspective of urban agriculture by working at the Gibbs Road Farm. Ryan brings experience gained from volunteering on a few farms and school gardens in KC area. A skilled painter, Ryan adds artistic flair to the crew, especially with his bright green overalls!

Volunteer Spotlight Erika Massow

How did you find out about Cultivate KC and the Gibbs Road Farm?
I have always been interested in urban farming and I did a local google search for urban farming in Kansas City and Cultivate KC was at the top of the list.

What inspired you to volunteer at Cultivate KC and the Gibbs Road Farm?
I was laid off in January after six years and I am not sure what I want to do next career wise.  Friends kept telling me that I should volunteer with a local non-profit, and I really like what Cultivate KC does in the community as a whole and the fact that they grow for CSA customers, farmers market customers, and local restaurants.

Why do you keep coming back?
I feel like I have a sense of purpose when I am here and I am a part of a group again.  When I leave the farm I have something to show for my work.  I am constantly learning something new.  The staff always allow me to ask questions about the process and the plants.  Even if I make a mistake I am thanked every day for volunteering.  The produce is amazing too!

What is the most interesting thing you have learned from the staff or field crew?
It is important to not make working harder than it should be. Making an extra step for yourself can make it harder and more time consuming when working on a task.

Have you tried any new vegetables out at the farm? If so, what is your favorite? 
There is a world of greens that I never knew existed.  My new favorite is arugula.  I want to try making pesto out of arugula & cashews sometime soon.

What’s in your refrigerator right now? 
Well it's busting at the seams right now…but the highlights are this amazing headcheese with goat cheese from Local Pig, a pitcher of sun tea, some of those great greens from the farm, some really neat radishes I bought at an Amish store in Bethany Missouri, fresh pasta, and some amazing local eggs.

Do you have a favorite recipe?
Recently, I made some homemade yeast rolls for dinner and I can't stop using the left overs to make these great little egg sandwiches.  I toast the bun in the pan and it makes them nice and crunchy with the contrast of the soft egg, and little bit of aged white cheddar.

What do you do when you aren’t volunteering your time with Cultivate KC?
After six years of working 50-60 hours a week indoors, I am enjoying the time outdoors with my boyfriend, Michael, and our dogs Harold and Clover. We are working on our house, cooking, gardening, and trying new restaurants with friends.

Recipe Herb Vinaigrette

INGREDIENTS
1 T red wine vinegar                     1 T lemon juice
1/8 tsp salt                                     ¼ tsp dry mustard
6 T extra virgin olive oil                Black pepper
2 T mixed minced herbs:  parsley, chives, tarragon, basil, etc.

PREPARATION
1. Whisk vinegar, lemon juice, salt and dry mustard together.
2. Add olive oil in a stream, whisking as you go, to combine and emulsify.
3. Whisk in pepper and herbs.
4. Serve over a green salad or raw or steamed vegetables.

Adapted from: Mastering the Art of French Cooking, Julia Child

In the news

Volunteers dig in to urban farming, 41 Action News

For the farm-fresh experience, visit the source, Ink Magazine

Props to Get Growing KC campaign, Mike & Roxie's Vegetable Paradise