Upcoming Events & Other Updates
Sustainable Backyard Tour – THIS Sunday, June 24
The Second Annual Sustainable Backyard Tour is a free, self-guided, open-house-style tour of sustainable outdoor spaces in and around St. Louis. The tour includes a range of green living practices such as rainwater harvesting, composting, keeping chickens, bees, or goats, using renewable energy, permeable surfaces, recycled art and more.
Maude’s Market is a sponsor and featured on the tour. This is the third summer we have worked on the design and layout of our garden adjacent to the Market. Currently, the garden consists of these features:
- A permaculture garden with heirloom fruits and vegetables from Baker Creek. This produce will be available for sale in the Market this summer.
- A solar-powered Electric Fertilizer experiment
- Hay bale compost bins
- Rain barrels
- A honey bee hive
- A variety of native plants for food and housing to attract native pollinators
We will also offer samples of cold iced tea from Traveling Tea and a restroom is available for Sustainable Backyard participants. We look forward to seeing you!
Last Spring CSA THIS Weekend – Summer CSA Begins July 6
It’s hard to believe, but the last pick up for the Spring CSA is this weekend — June 22 and 23. We will take a one week break and close the Market on Wednesday June 3, re-opening Thursday, July 5. Visit the Maude’s Market website to sign up for the 12 week summer CSA which starts July 6 and 7. And don’t forget about our customer referral program, click here to read all about the benefits.
On Sale This Week
- Just Sweets biscotti – $3/package (regular $4.25)
- Bay leaves – 1.50/ounce (regular $2)
- Companion pretzel four-packs (frozen) – $3.25 (regular $4)
Spring CSA Menu – June 22 & 23
- Red, White, OR Yukon Gold Potatoes, Carter’s Produce, 1 lbs
- Sweet Onion, Yellow Dog Farm, 1 bunch
- Tomatoes OR Peaches, Double Star, 1 lbs
- Green beans, 1 lbs OR Sugar Snap Pea, ½ lbs OR Shitaki or Oyster Mushrooms, ½ lbs
- Choice: Geistert Bacon or Brats Brat; Buttonwood Farm Ground Turkey OR Lucas Farms Ground Veal (2 lbs or packages for large shares)
- Choice: Chicken Eggs, The Humble Homemaker, 1 dozen OR Duck Eggs, Harr Family Farms, ½ dozen
- Choice: A Large Plain or Vanilla Yogurt; 3 Small Fruit Yogurts, OR any Marcoot cheese OR Goatsbeard cheese EXCEPT wedges
Poached Duck Egg Dish
- Bacon (optional)
- Butter (optional)
- Sweet onion sliced in half (1 half per person)
- Green beans (¼ lbs per person)
- Duck eggs (1 per person)
- 1 to 2 tsp rice vinegar (helps hold egg together, omit if you don’t like the taste)
- Salt & pepper (to taste)
Always Optional Bacon
- Pan fry bacon in your prefered method. You will cook the onion and green beans in the bacon fat left over in the pan.
Poach the Eggs
- Bring water in a shallow saucepan to almost boiling (if the water is already boiling, lower the heat until it is no longer boiling), add one or two teaspoons of vinegar.
- Crack each egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks to help hold the egg whites together. Alternatively, place a mason jar ring at the bottom of the saucepan, drop the egg over the mason jar ring and let it settle in the ring.
- Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
- Lift eggs out of pan with a slotted spoon.
Prepare the Veggies as Eggs Poach
- In the pan with bacon fat (if not cooking bacon, heat butter to) fry the onion (about 2 minutes on each side) and green beans (about 4 minutes total, stirring every minute).
Grilled Peaches Dressed in Yogurt
- 4 medium ripe peaches, cut in half (pit removed)
- 1/2 cup Greek yogurt (plain or vanilla)
- 4 tbsp honey
- Cinnamon (to taste)
- Place peaches, cut side down, on the grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side.
- Combine yogurt, honey and cinnamon. Pour 1 tbsp yogurt over each peach half. Drizzle with honey and enjoy.