for more information or to RSVP contact:
Work the Farm Day
Nov 12th | 9 AM to 12 PM
Work the Farm Day at Gibbs Road Farm. Get out and get your hands dirty! Join us to see what an urban farm in Kansas City looks like first-hand and learn by doing.
Eat Local for the Holidays Nov
24th | your Thanksgiving meal
Due to the Holiday season, we will
not have any more Saturday volunteer days in 2011. While planning
your Holiday feasts, think about what ingredients you can find from local
Look for Farmer Alicia at the BADSEED Farmer's Market on Friday, Nov. 18th or sign up for a Weekly Winter Veggie Bag - email firstname.lastname@example.org.
Harvest Shindig -
appreciating your work! The Farmhouse -
Many thanks to all who attended our Harvest Shindig celebrating our
volunteers. Thanks to Michael Foust and his crew at The Farmhouse for sharing their beautiful restaurant and for cooking up delicious farm-grown veggies for us. We enjoyed seeing all of you out of your work gloves and appreciated having time together. You make our work possible - whether pulling weeds, updating our database, planning events or serving on our Board of Directors and Committees. Your time, energy and enthusiasm make an important impact in our community. We look forward to continuing to nourish and fulfill each other. From all of the staff and field
crew at Cultivate Kansas City, THANK YOU!
Featured Volunteer Andrew Marquardt
How did you find out about Cultivate KC
and the Gibbs Road Farm?
I was watching KCPT and saw Cultivate KC’s profile on the Difference
What inspired you to volunteer at Cultivate KC and the Gibbs Road Farm?
I own a couple farms so have always felt a strong connection to the land.
As a society we’ve gotten away from staying grounded (pun
intended). Staying true to the ground and working the land provides a
real balance in one’s life. I was yearning for opportunities to be
outside and be productive. I can go for a run or bike ride, but that
feels selfish… it is different when you are outside doing physical labor in a
way that helps your community. It feels good for the soul.
I believe in the teachings of Saint Benedict – you should have balanc in the
day. He says balance is four hours of hard labor every day, four hours of
intellectual study, and four hours of prayer, meditation. Society has
completely gotten away from that. When I come out here I get balance and
perspective from working the land.
Why do you keep coming back?
I love the connection to community that you get from doing this, and
the connection to the land. Once you start doing it, you really
notice when you are NOT doing it. Now I gotta get my farm fix in!
Have you tried any new vegetables out at the farm? If so, what is your
Yes, I’ve tried okra and all kinds of leafy green things that Sarah
shoves in my face. Kale is my new favorite. And, I really enjoy the
What’s in your refrigerator right now?
Well, you know I’m the “Golden M” guy, right? The kids and I
are awful about that stuff – we love all kinds of processed stuff but
I’ve definitely become more mindful of what I eat by being around you people
eating stuff straight off the vine.
Do you have a favorite recipe?
Double cheeseburger… No, no, I really like grilling
artichokes with some seasoning.
What is the most interesting thing you have learned from the Field
I didn’t know this was such hard work. I have learned about a million
things from talking to people as we are out there working - ranging from
philosophical points of view and perspectives, political views, and how
people choose to live their lives. I was surprised that everyone here is
highly educated; I was surprised to find out that highly educated people
choose to do this with their lives. Relative to organic farming, I
never in a million years thought you could raise 40 different varieties of
veggies on fwo acres. It is amazing what you can produce on such a small
piece of ground, especially in urban core.
What do you do when you aren’t digging potatoes at the Gibbs Road
I spend all time with my family (three kids and wife) or in my businesses (IT
staffing and accounting).
untangles the weed whacker cord Andrew dug 1,200 pounds of potatoes and sweet potatoes this summer while volunteering at the Gibbs Road Farm
|Recipe Not-your-average Kale Chips
1 large bunch kale
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 cup nutritional yeast (brewer’s yeast)
1 - 2 tablespoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Use dehydrator (preferred) or preheat oven to 350 degrees.
2. Tear kale leaves into bite size pieces, removing thick stem in the
middle. Thoroughly wash and dry kale pieces.
3. Place in large bowl and toss with oil, vinegar, nutritional yeast (for
a yummy cheesy flavor), Italian seasoning, salt and pepper. Make sure the
seasonings are evenly distributed.
4. Lay seasoned kale pieces on dehydrator trays or on parchment paper
lined cookie sheets. Place in dehydrator a few hours until light and
crispy or in oven for 10 - 15 minutes until the edges are brown but not
Eat within 2-3 days to ensure freshness (this will not be a problem
because they are better than Pringles... Once you pop you can’t stop!)
Source: Freeberg Family Kitchen
How you help
100 volunteers lent hands to farmers at the Food DayCrop Mob, helping out on 10 different farms
Growing Growers Each season
apprentices with the GG program volunteer on a farm. Many thanks to
our 2011 apprentices Jessie Wiard and Melissa Armstrong who volunteered 361 hours with us