Spring CSA Week 5 Fresh Herbs and Oats, Lentils, or Peas

Dutchtown Classic Party

Bike Race Watch Party at Maude’s

THIS Sunday, May 12 11am-3pm

Bring your mom and watch the Dutchtown Classic bike race from 11am to 3pm at Maude’s Market’s. We will have complimentary ice tea, smoothies and beer. Ted Drewes’ Frozen Custard, Companion Bavarian Pretzels and more available for sale. See you Sunday

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What’s New

 

Spring Greens

• Lettuce, Butterhead, Ivan’s Fig Farm – $3.85 / each
• Asparagus, Scharff Farms – $6.90 / 1 lbs bundle
• Rhubarb, Maude’s Garden – $5 / lbs
• Lettuce, Mix, Seven Cedars Farm – $4 / ½ lbs bag
• Lettuce, Butterhead, Ivan’s Fig Farm – $3.85 / each
• Swiss Chard, Seven Cedar Farm – $3 / lbs

 

Hot House Fruits

• Tomatoes, Buttonwood Farm – $3.65 / lbs

 

Herbs, Etc…

• Fresh Cut Herbs, Rosemary, Thyme, Tarragon, Kruse Gardens – $2.30 / oz
• Green Baby Garlic Bunches, Veggie Boy – $4 / bunch
• Potted Herbs, Basil, Chives, Oregano, Parsley, Rosemary, or Thyme, Herb’s en’ Route – $3.50 for 1 OR 3 for $9

 

Kimker Hill Farm Certified Organic Beans, Grains, Peas, Seed & Flours

• Brown Rice Flour – $5 / lbs
• Chickpea Flour - $5 / lbs
• Cornmeal - $3.85 / lbs
• Black-Eyed Peas – $3.85 / lbs
• Chickpeas / Garbanzo Beans – $3.85 / lbs
• Flax-seed – $3.95 / lbs
• Lentils, Green – $3.40 / lbs
• Lentils, Red – $3.00 / lbs
• Split Peas, Green or Yellow – $3.00 / lbs
• Oats, Steel Cut Rolled Oats – $3.00 / lbs

 

Ozark Forest Mushroom Products

• Pesto, Frozen – Arugula & Spinach, Purple Basil, & Regular Basil – $7.35 / tub
• Mushroom Rice & Noodle Meals - $7.30 / box

 

Meats

Todd Geisert

• Breakfast Sausage links & patties for Mother’s Day – $6.35 / package
• Baby Back Ribs – $6.35 / lbs

Bacon, 1 lbs package

• Hickory Smoked – $8.15
• Jowl - $6.15
• Bacon Ends - $6.15

Bratwursts & Large Sausages 4 packs

• Mushroom Swiss & Tomato Basil with Mozzarella  – $7.05
• Apple Cinnamon – $6.65
• Andouille, Beer & Onion, Chorizo (ground & in casing), Italian, Jalapeno, Potato - $6.35

Snacks

• Ham Sausage Party Chub – $40
• Braunschweiger, 16 oz – $8.50
• Braunschweiger, Ham & Summer Sausage – $4.75 / 8 oz
• Snack Sticks, Regular, BBQ & Jalapeno with Cheese – $5 / 5 pack
• Jerky - $4 / 2 oz

Turkey, Ground, Buttonwood Farm – $8.45 / lbs

Boneless Trout Fillets, Troutdale Farm – $12.35 / lbs

Elixir Farm Organic, Grass-Fed Beef

• Ribeye Steak – $20 / lbs
• T-bone Steak – 19.45 / lbs
• Sirloin Steak – $12.30 / lbs
• Stew Meat – $9.20 / lbs
• Ground Beef – $8.30 / lbs

 

Dairy

Marcoot Cheese

• Mozzarella - $5.95 / tub
• Gouda, Havarti, Plain Jack, Pepper Jack, Tomato Basil Jack - $5.40 / wedge
• Smoked Gouda - $5.90 / wedge
• Curds, Taco – $5 / bag
• Heritage (similar to Parmesan) – $4.10 / wedge

 

Windcrest Dairy Yogurt

• Greek, Vanilla - $6 / 24 oz tub
• Greek, Plain – $5.40 / 24 oz tub
• Homestyle, Vanilla – $5 / 24 oz tub
• Homestyle, Plain - $4.45 / 24 oz tub

 

Bakery

Angel Baked Cookies

$1.20 / each OR 3 for $3

• Chocolate Chip
• Sugar
• Oatmeal Raisin

 

Stringbean Coffee

• Good Vibe Light Roast – Light-medium roast.
• Ethiopian Harrar True Blue – Medium roast, blueberry.
• Mexican Chiapas – Medium roast, sweet.
• Freddie’s House Blend – Medium roast.
• Midnight Run – Medium roast.
• Colombian – Medium-dark roast, single origin.
• Star Clipper – Medium-dark roast, tobacco notes.
• Sumatra – Dark roast, single origin.

 

Flowers, Plants & Seeds

Dried Lavender, Artful Home Decor – $8 / bundle

Seven Cedar Farm Native Plants & Perennials

• Switchgrass, Various – $12 / 2 gallon container OR 3 for $30
• Hostas, Black Eyed Susan, Purple Cone Flowers, Phlox – $8 / 2 gallon container OR 3 for $20

 

Snack Food

Kakao Chocolate

• Chocolate Grilling Rub – $4.60 / bag
• Bacon Chocolate Bark – $4.60 / each
• All other Chocolate Bark  – $3.10 / each

Caramel House Caramels – Almond, Bacon, Beer & Pretzel, Cookie & Caramel, Lavender, Naked Turtle, Vanilla

• $1.25 / each
• 6 for $6.50 (Save $1)
• 12 for $11.50 (Save $3.00)

Billy Goat Chips

• Original or Kicker 3 oz Bag – $3.50 / bag OR 2 for $6
• Original or Kicker 1 oz Bag – $1.50 / bag OR 2 for $2.50

 

Cosmetics

Hanley Fold Farm Goats Milk Products

• Lotion Bars, Perfect for soothing rough skin after a hard day of gardening, Lavender, Orange, Eucalyptus, Unscented – $8.60 / tin
• Soap, Lavender, Lemongrass, Gloria’s Oatmeal & Honey (Unscented), Orange with Lavender, and Eucalyptus – $6.15 / bar
• Lip Balm, Coconut, Coffee, Mint, Huckleberry, Unscented – $3.35 / tube

 

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Spring CSA Menu – May 10 & 11

 

Produce

• Asparagus, Scharff Farms, 1 lbs

Choice (Veggies & Large = Choice of 2):

• Butterhead Lettuce, Ivan’s Fig Farm, 1 head OR
• Lettuce Mix or Swiss Chard, Seven Cedars Farm, ½ lbs

Choice (Veggies = Choice of 2):

• Green Garlic, Veggie Boy Produce, 1 bunch OR
• Fresh Rosemary, Tarragon, Oregano, Kruse Gardens, 1 oz

Choice (Large Veggies = Choice of 2):

• Tomatoes, Buttonwood Farm, 2
• Rhubarb, Maude’s Garden, ½ lbs
• Frozen Blueberry, Cherry OR Gooseberry, Missouri Highland Farm
• Applesauce, Blue Heron Orchard
• Cranberry Chutney, Circle B Ranch
• Spicy Hot Relish, Georgie Girls
• Butternut Squash, Pickled Green Beans OR Sweet Pickles, Hilty Bee Yard

 

Meat

• Breakfast Sausage Links or Patties, Todd Geisert’s Farm – For Mother’s Day Brunch (Large = Both)

 

Staple

Choice, Kimker Hill Farm, 1 lbs (Veggies & Large = Choice of 2, Small Paleo = Flaxseed, ½ lbs, Large Paleo = 1 lbs Flaxseed)

• Rolled Oats – Mother’s Day Brunch Oatmeal
• Red Lentils
• Split Peas, Yellow OR Green

 

Treat

• Potted Herb, Basil, Chives, Oregano, Parsley, Thyme, OR Rosemary, Herb N Route – A Great Mother’s Day Gift (Large = Choice of 2)

 

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Recipe Ideas

For Mother’s Day Brunch…

 

Sausage & Asparagus Mini-Frittatas

 

Ingredients

• 10 eggs
• 1 bunch asparagus, washed and cut into ½” pieces
• 1 tablespoon preferred herb
• 1 tablespoon green garlic, minced
• 1 package breakfast sausage
• ½ cup shredded Marcoot cheese (Mozzarella or Heritage)

 

Preparation

Grease a muffin tin and preheat oven to 350 degrees.

In a skillet brown the sausage.  Once cooked through, set aside and cut into bite-sized pieces.

In same skillet, cook onion and garlic over medium heat for 2-3 minutes. Add the asparagus and cook for another 2-3 minutes. Stir in the sausage and set aside.

In a large bowl, whisk together all of the eggs and add salt and pepper to your taste.  Pour egg mixture into greased muffin tin, about ½ way up.

Add a large spoonful of sausage/vegetable mix to each muffin cup and sprinkle top with cheese.

Bake at 350 degrees for 10-12 minutes or until edges begin to turn light brown.

Blueberry Oatmeal

 

Ingredients

• 1 cup rolled oats
• 1 cup milk (cow, soy or almond)
• 1 cup cup water
• ½ cup frozen blueberries
• Maple syrup, to taste
• Pecan pieces, to taste

 

Preparation

Combine oats, milk and water in a medium pan. Turn the stove on medium to medium-high heat and bring to a boil. Reduce heat to low, add blueberries and simmer for 3-5 minutes, stirring occasionally until oatmeal reaches desired thickness.

Spoon oatmeal into a bowl, add maple syrup and pecans.

Rhubarb Salad

 

Ingredients

• ⅓ lbs rhubarb, cut into 3/4-inch pieces
• 2 tablespoons honey
• ¼ cup pecan pieces
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar (preferably white)
• ½ tablespoon of preferred herb
• Coarse salt and ground pepper, to taste
• 1 bag lettuce mix
• ½ cup shredded asparagus
• ¼ cup fresh mozzarella, shredded

 

Preparation

Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast pecans on lower rack until fragrant, about 5 minutes.

In a large bowl, whisk together oil and vinegar and season with herbs salt and pepper. Add lettuce, asparagus and toss to combine. Top with rhubarb, pecans and mozzarella.

Gooseberry Smoothie

Fruity, floral and a little bit tart, gooseberries are a quintessential summer fruit. The frozen gooseberries, blueberries and cherries at Maude’s Market come from Missouri Highland Farm located in Jamesville, MO.

Ingredients

• 1 cup of gooseberries
• ½ cup blueberries
• ½ cherries or strawberries
• ½ cup vanilla almond milk
• ¾  cup Windcrest Dairy Vanilla Yogurt
• 2 tbs Shane-Mills honey

 

Preparation

Put all ingredients into a blend and mix until the smoothie reaches its desired consistency.

Enjoy!

 

Spring CSA Week 2: Nettles, Sunchokes & Cucumbers

Love Maude’s Market?
Help Spread the Word

Share the reasons why you participate in the CSA, write a review on our LocalHavest.org CSA page.

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What’s New

Produce

• Spring has sprung, Asparagus is here! Double Star -  $6 / 1/2# bundle
• Season’s First Tomatoes! Buttonwood Farm – $4 / lbs. They are hot house tomatoes, but they are vine ripened and delicious.
• Green Baby Garlic Scapes and Green Onions Veggie Boy – $3.50 / bunch
• Basil, Double Star – $3 / 2 oz bag

Eggs

• Chicken Eggs – $4.10 / dozen
• Arriving Saturday, Duck Eggs, Harr Family Farm – $4.20 / 1/2 dozen OR $7.80 / full dozen. Perfect for baking, casseroles and more.

Meats

Todd Geisert Pork

Bacon, 1 lbs package

• Hickory Smoked – $8.15
• Jowl - $6.15
• Bacon Ends - $6.15

Bratwursts & Large Sausages 4 packs

• Mushroom Swiss & Tomato Basil with Mozzarella  – $7.05
• Apple Cinnamon – $6.65
• Andouille, Beer & Onion, Chorizo (ground & in casing), Italian, Jalapeno, Potato - $6.35

Snacks

• Ham Sausage Party Chub – $40
• Braunschweiger, 16 oz – $8.50
• Braunschweiger, Ham & Summer Sausage – $4.75 / 8 oz
• Snack Sticks, Regular, BBQ & Jalapeno with Cheese – $5 / 5 pack
• Jerky - $4 / 2 oz

Elixir Farm Organic, Grass-Fed Beef

• Ribeye Steak – $20 / lbs
• T-bone Steak – 19.45 / lbs
• Sirloin Steak – $12.30 / lbs
• Stew Meat – $9.20 / lbs
• Ground Beef – $8.30 / lbs

Dairy

Marcoot Cheese

• Gouda, Havarti, Plain Jack, Pepper Jack, Tomato Basil Jack - $5.40 / wedge
• Smoked Gouda - $5.90 / wedge
• Curds, Taco – $5 / bag
• Heritage (similar to Parmesan) – $4.10 / wedge

Windcrest Dairy Yogurt

• Greek, Vanilla - $6 / 24 oz tub
• Greek, Plain – $5.40 / 24 oz tub
• Homestyle, Vanilla – $5 / 24 oz tub
• Homestyle, Plain - $4.45 / 24 oz tub

Bakery

Companion Bavarian Pretzels – $5.45 / 4 pack

Queens Cuisine Scones – $2.50 / each OR 3 for $6

• Blueberry Lemon
• Lavender Coconut
• Strawberry with White Chocolate

Angel Baked Cookies – $1.20 / each OR 3 for $3

• Chocolate Chip
• Sugar
• Oatmeal Raisin

Flowers, Plants & Seeds

Vegetable Seedlings, Carondelet Garden Urban Farm, Arugula, Broccoli OR Lettuce – $1.50 each OR 3 for $3

Dried Lavender, Artful Home Decor – $8 / bundle
Seven Cedar Farm Native Plants & Perennials

• Switchgrass, Various – $12 / 2 gallon container OR 3 for $30
• Hostas, Black Eyed Susan, Purple Cone Flowers, Phlox – $8 / 2 gallon container OR 3 for $20

 

Snack Food

Caramel House Caramels – Almond, Bacon, Beer & Pretzel, Cookie & Caramel, Lavender, Naked Turtle, Vanilla

• $1.25 / each
• 6 for $6.50 (Save $1)
• 12 for $11.50 (Save $3.00)

Billy Goat Chips

• Original or Kicker 3 oz Bag – $3.50 / bag OR 2 for $6
• Original or Kicker 1 oz Bag – $1.50 / bag OR 2 for $2.50

Cosmetics

Hanley Fold Farm Goats Milk Products

• Lotion Bars, Perfect for soothing rough skin after a hard day of gardening, Lavender, Orange, Eucalyptus, Unscented – $8.60 / tin
• Soap, Lavender, Lemongrass, Gloria’s Oatmeal & Honey (Unscented), Orange with Lavender, and Eucalyptus – $6.15 / bar
• Lip Balm, Coconut, Coffee, Mint, Huckleberry, Unscented – $3.35 / tube

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Sales & Deals

Eggs

• Arriving Saturday, Duck Eggs, Harr Family Farm – $4.20 / 1/2 dozen OR $7.80 / full dozen. Perfect for baking, casseroles and more

Meats

Bottom shelf meat is always 25% off

Bakery

Queens Cuisine Scones – $2.50 / each OR 3 for $6

• Blueberry Lemon
• Lavender Coconut
• Strawberry with White Chocolate

Angel Baked Cookies – $1.20 / each OR 3 for $3

• Chocolate Chip
• Sugar
• Oatmeal Raisin

Flowers, Plants & Seeds

Vegetable Seedlings, Carondelet Garden Urban Farm, Arugula, Broccoli OR Lettuce – $1.50 each OR Three for $3

Baker Creek Seeds – $2.50 / packet OR 5 packets – $8.75 (select seeds only). We have a variety of heirloom Baker Creek Seeds available. Please let us know if there are any specific seeds you want us to carry this year.

Seven Cedar Farm Native Plants & Perennials

• Switchgrass, Various – $12 / 2 gallon container OR 3 for $30
• Hostas, Black Eyed Susan, Purple Cone Flowers, Phlox – $8 / 2 gallon container OR 3 for $20

Snack Food

Caramel House Caramels – Almond, Bacon, Beer & Pretzel, Cookie & Caramel, Lavender, Naked Turtle, Vanilla

• $1.25 / each
• 6 for $6.50 (Save $1)
• 12 for $11.50 (Save $3.00)

Billy Goat Chips

• Original or Kicker 3 oz Bag – $3.50 / bag OR 2 for $6
• Original or Kicker 1 oz Bag – $1.50 / bag OR 2 for $2.50

Cosmetics

Harmony Hill Goats Milk Products

• Soap – $4.15 (regularly $5)
• Moisturizing Cream, 2 oz – $2 (regularly $3)
• Moisturizing Cream, 4 oz – $3.25 (regularly $5)

Paper Products

Sister’s Gra Notecards – $2 / each

• 3 for $5
• 6 for $9

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Spring CSA Menu – April 19 & 20

Produce

• Nettles, Missouri Wild Edibles, 1/3 lbs (Large Shares = 1/2 lbs, Veggies = 0.75 lbs) IMPORTANT: Read the instructions below for information on how to handel and prepare your wild nettles
• Organic Sunchokes, Sandhill Farm, 1/2 lbs
• Pickling or Large Cucumbers, Double Star Farm, about 1 lbs (Gluten Free, Paleo & Vegan = 2 lbs)
• Choice of 1: Canned Item - Hilty (Beets, Butternut, Green Beans, Pickles,Tomatoes), Relish, Sorghum (16oz only) OR Frozen Fruit (Blueberry, Cherry, Gooseberry)
• Vegetarian & Large Choice of 1: Basil, 2 oz, Green Garlic Bunch, Green Onion Bunch, Radish Bunch OR Swiss Chard, 1/2 lbs
• Vegans & Large Paleo = Napa Cabbage, Double Star
  

  

• Large Shares = Tomatoes, Buttonwood Farm, 2

Meat

• Bratwurst OR Large Sausage, Todd Geisert, Pack of 4: Andouille, Apple Cinnamon, Beer & Onion, Chorizo (ground or in casing), Italian, Jalapeno, Mushroom Swiss, Potato, OR Tomato Basil with Mozzarella (Large Shares = 2)

Staple

• Companion Bavarian Pretzel, Pack of 4 (Large Share = 2, Gluten Free & Paleo = None)

Treat

• Vegetable Seedling, Carondelet Garden Urban Farm, Arugula, Broccoli OR Lettuce

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Menu Notes & Recipe Ideas

How to Handle Nettles

Use the plastic bag, a paper towel or tongs to handle your nettles, rather than your hands, otherwise you may receive a bit of a sting. After cooking, nettles produce an entirely sting-free and delicious eating experience, reminiscent of spinach but more floral and earthy.

This wild native has a lot of iron, potassium, manganese, calcium, vitamin A and C, and are also a decent source of protein. Many cultures use nettles as a medicinal herb to treat arthritis, anemia, hay fever and kidney problems, among other ailments. Dried leaves may be used to make a tea that is useful in alleviating allergy symptoms.

Drying

Remove the leaves from the stem (to ensure even drying) and rinse them in a colander. Place the leaves on a baking dish on the lowest shelf, at the lowest temperature (about 200 degrees). Check every 5 minutes until dry. Store in a plastic ziplock bag and use in tea to add strong ‘green’ flavor.

Cooking

Rinse the plant in a colander. Plunge the leaves into a pot of boiling water for 1-2 minutes and you’ll be left with a sleek, slick pile of vivid green leaves.

Nettle Pesto

Ingredients

• 6-8 tablespoons cooked, chopped nettles
• 2-3 garlic cloves or 2-3 green garlic plants
• 2 tablespoons pecan pieces, toasted
• 2 tablespoons grated Marcoot Heritage cheese
• Salt & pepper, to taste
• Olive oil, as needed

Preparation

In a food processor or blender add the nettles, garlic, pecans, cheese, a bit of olive oil (start with 2 tablespoons), salt and pepper to taste. Blend. Add more olive oil to obtain the desired consistency.

Can be stored in the fridge for a week or frozen. Excellent as a spread or dressing to add punch to dishes with simple flavors think trout (which we will get in the CSA next week), bread & pasta, and sunchokes.

What to do with Sunchokes

No need to peel the thin skin of a sunchoke. Related to the sunflower, these tubers are an excellent source of iron and have a fresh, nutty flavor. To prepare, just slice to desired size, eat raw in a salad, steam, saute or roast in the oven with olive oil and your favorite herbs, salt & pepper.

Enjoy!

 

Bulgarian Peppers & Dragon Tongues

Heritage Turkey Orders

Due Next Week!

 

Maude’s Market is offering Bourbon Red & Royal Palm turkeys for your Thanksgiving table. All turkeys are raised by small Missouri farmers, have access to pasture and never receive hormone or antibiotic-laced feed. Rare heritage turkeys take longer to raise for market, however because they are bred specifically for their taste, they are well worth the wait and price.

Each turkey cost $7.90/lbs+tax and range between eight and 20 pounds.

To order your turkey, fill out this form and submit a $50 deposit by Thursday, November 15, 2012. You can submit your deposit online, in the store, or by phone 314-353-4219. Once we have received your deposit we will confirm your order by phone or email.

You will then pick up your turkey at Maude’s Market on Tuesday, November 20 or Wednesday, November 21 between 2pm and 6pm. If you cannot pick up the turkey during those hours, we can work with you to accommodate your schedule. Upon pick-up, you will pay the balance owed for your turkey.

 

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What’s New

Cheese from Goatsbeard Farm

Read descriptions about all of Goatsbeard’s cheeses their website.

• Goat Cheese Tubs – Plain, Chipotle, Garlic, Herb – $6.15 each
• Goat Cheese Rounds – Plain, Herb, Pepper – $6.15 to $6.50 each
• Goat Cheese Wedges – Osage Orange, Pitzicato, Walloon – $7.50 each

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On Sale

• MoFu Tofu – $4 / block (regular $5)
• Mozzarella, Marcoot Jersey Creamery – $10.75 / tub (regular $12.55)
• Carving Pumpkins – $0.55/lbs

 

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Autumn CSA Menu

November 9 & 10

Produce

• Choice: Bagged Lettuce, Head Lettuce, Kohlrabi OR Swiss Chard 1 lbs
• Turnips, Carter’s Produce, 1 lbs (2 lbs for veggies & large shares)
• Acorn Squash, Three Girls and a Tractor (2 for veggies & large shares)
• Bulgarian Red Peppers, Ivan’s Fig Farm, 3 (6 for gluten free & veggies)
• ½ lbs Broccoli Raab OR Dragon Tongue Bean, EarthDance Farm (1lbs for staple free, small gluten free & veggies; 1.5 lbs for large gluten free)
• Choice: Apples, 4; Jalapenos, 3; Serrano Pepper, 5; OR Tomatoes, 1 lbs (Choice of 2 for small gluten free & veggies)

Meat

• Choice: Bratwurst, Chicken Grill Pack, Ground Beef, Jowl Bacon, Meatballs, Stew Beef (Choice of 2 for large shares OR 1 whole chicken)

Staple

• Choice: Little Pleasures Soup or Berhanu Organic Lentil Soup (None for staple-free)

Treat

• Queen’s Cuisine English Scones, made with fresh, local apple & pumpkin, 2 (none for gluten free) 

 

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About the Menu & Recipe Ideas

 

Winter Squash Recipe Ideas

Chow.Com shares this great discusion about Winter Squash recipe ideas.

Ten Ways to Eat Acorn Squash

Tired of baked acorn squash? Check out this article from The Kitchn.

Bulgarian Red Peppers – Perfect for Roasting

These peppers were bred for their sweetness and shape which is perfect for roasting. Consider roasting these peppers and using them to top off a Little Pleasures Dutch Pea soup, add them to a meat dish, or eat them in an acorn squash recipe (if you use use savory herbs and spices for your baked acorn squash).

Dragon Tongue Bean Salad

These purple beans lose their color when cooked, I recommend that you just slice them into bite sized pieces, add them to your greens, toss with a light vinaigrette, and enjoy.

Turnip Purée

 

Ingredients

• 1 lb white turnips, cubed into 1 inch pieces
• 1 large white potato, cubed into 1 inch pieces
• 2 Tbsp unsalted butter
• 1 medium white onion, peeled and roughly chopped
• garlic, peeled and crushed, to taste
• ½ cup dry white wine (Alcohol free substitute: white grape juice diluted with a touch of white vinegar)
• 1 qt vegetable broth (Save you vegetable stems, tops, tips and other ‘waste’ to make your own veggie broth, freeze and use as needed)
• Salt & Pepper, to taste

 

Directions

In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don’t let them get mushy, though.

Remove from heat and purée in a blender, working in batches if necessary.

Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary. Season to taste with salt & pepper. Serve right away.

Optional: Stir ¼ cup hot cream into the soup just before serving.

Note: The soup can be thickened with rice instead of potato. Just substitute about 1/3 cup of uncooked rice for the potato, and simmer the soup until the rice is soft.

Broccoli Rabe and Acorn Squash with Rice

 

Ingredients

• Olive oil
• 1 acorn squash, peeled, seeded and cut into 1/4-inch cubes
• Salt & pepper, to taste
• 2-3 cups vegetable broth
• ½ tablespoon butter
• ¼ onion, chopped
• ½ lbs broccoli rabe, use the whole vegetable
• ¾ cups rice
• ½ cup white wine (or white grape juice diluted with a touch of white vinegar)
• ½ cup freshly grated Marcoot Heritage cheese, plus more for serving

 

Directions

In a saute pan, heat a dash olive oil over medium heat and add the squash. Cook, shaking the pan frequently, until the squash is softened but not mushy, about 5 minutes. Season with salt and pepper and set aside.

Place the stock in a saucepan on the back of the stove and adjust the heat so that it is just below a simmer.

In large, heavy-bottomed pot, heat another dash of olive oil and 1 tablespoon of butter over medium-high heat and add the onion. Cook, stirring, until the onion becomes translucent, 3 to 4 minutes.

Add the rabe and continue to cook for another few minutes until it is somewhat reduced in volume. Add the rice and toss until well coated. Add the wine and cook, stirring, until it is almost completely evaporated.

Add the stock, letting the liquid all but evaporate and stir constantly (lower the heat if necessary to keep the rice from sticking). Add more stock if rice needs to cook further. Then add the squash and continue to cook, stirring, until the mixture is almost completely dry.

Lower the heat and stir in the cheese add more stock if needed to thin the mixture. Season to taste with salt and pepper and cook, stirring, for a minute or two more until the mixture becomes creamy. Remove from the heat and serve immediately with more cheese on the side.

Enjoy!

 

Sunchokes & Pumpkin Party THIS Saturday

Pumpkin Art Party

THIS Saturday, October 20
1pm-4pm

• Decorate a pumpkin (you will receive one in your CSA that week)
• Dip apples in chocolate & caramel
• Sample hot cider cocktails (virgin & grown up)
• Hang out with neighbors.
• Prizes for the best decorated pumpkins (a perfect opportunity to take your pictures for the Autumn CSA photo contest)

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Healthy Cooking With Locally Grown Ingredients

THIS Tuesday, October 23
11am-Noon

Thanksgiving is around the corner. This year, consider preparing your fall meals with local produce from Missouri. Maude Bauschard, owner of Maude’s Market, will demonstrate the tasty and unique produce grown by regional farmers. Sample the dish, take home the recipe and receive a coupon for 10% off at Maude’s Market, where you may purchase all of the ingredients.

Fee: $10
Reserve your space:
Call 314-353-3050 or email info@tdunn.org

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Summer CSA Photo Contest Winner

Congratulations Hilary Hitchcock for your lovely Zinnia photo!
You will receive a free CSA this week.

Did you know we have a photo contest for CSA customers? You can win a free week’s share for the best photo of the season. Click here for all the details.

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What’s New

Produce

Sunchokes, Theresa’s Garden -$6.80 / lbs

Squash & Pumpkins – $0.85 to $1.70 / lbs – Variety of squash and pumpkins from Buttonwoods Farm, Three Girls & a Tractor, & Theresa & Justin’s Backyard. Acorn, Buttercup, Butternut & Spaghetti Squash. As well as Pie & Carving Pumpkins.

Staple Item’s & Treats

Cheese from Marcoot Jersey Creamery

• Quark & Cheese Curds (Plain, Garlic Herb, Taco) – $5.00 / each
• Gouda, Havarti, Just Jack, Pepper Jack  – $5.25 / piece
• Gouda, Smoked – $5.50 / each
• Tomato Basil Jack – $5.75 / each
• Fresh Mozzarella – $12.55 / tub

Just Sweets Hazelnut & Hazelnut with Chocolate Chip Biscotti,  $4.90 / package of 2

River Hills Harvest Elderberry Products:

• Pure Elderberry Juice – $14.30 / bottle – Made from American grown native elderberries. Full of antioxidants, vitamins A, C, B-6, thiamin, riboflavin, niacin, folate, calcium, iron, magnesium, phosphorus, potassium, and copper. Elderberries are known for boosting the immune system. One bottle makes nearly a whole gallon of mixed juice or spritzer.
• Elderberry Throat Coat & Herbal Cordial -  $14.30 / bottle – Made with pure elderberry juice, cinnamon, cloves and sweetened with local honey. A splash added to sparkling water makes a great elderberry soda kids love.
• Elderberry Jelly – $6.15/jar – Made with pure Elderberry Juice, lightly sweetened using pure cane sugar with just a hint of lemon.

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On Sale

Last chance to get your Seven Cedars Farm perennials into the ground! Time for fall planting with perennials from Bee Balm & Hostas – $5.75 each (regular $8)

Duck Eggs, Harr Family Farm ½ Dz – $3.50 (regular $4.20) Full Dz – $6 (regular $7.15)

Veal Ossobuco, Lucas Farms – $9.90 / lbs (regular $12 / lbs)

Stringbean’s decaf coffee, $10.75/lbs (Regular $12/lbs)

Cheese spreads, River City Savories, flavors include blue cheese, Greek, horseradish & bacon, morel mushroom, and peppercorn. $6.75 each (Regular $8)

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Autumn CSA Menu – October 19 & 20

Produce

Sunchokes, 1lbs, Theresa’s Garden
Pie Pumpkin, Theresa’s Garden
Potatoes, 1 lbs Carter’s Produce
Apples, 1 lbs, Akins Orchard (2 lbs for staple-free share)
Choice of 2 for Veggies & Large Shares:

• Bell Peppers 3
• Collards ½ lbs
• Cucumber 2 lbs (limited)
• Eggplant 2 lbs
• Mushroom Hen of the Woods or Shiitake ½ lbs (limited)
• Turnip Greens ½ lbs
• Tomatoes 1 lbs

Meat

Ground Beef, 1 lbs, Elixir Farms (2 lbs for large shares)

Staple

Martin’s brown or white rice (None for staple free)

Treat

Carving Pumpkin, Three Girls and a Tractor

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Recipe Ideas

Sunchoke & Pumpkin Stew

Ingredients

• Olive oil
• 1 large onion, julienned
• Garlic, grated, to taste
• Pumpkin or other winter squash, diced into 1 inch pieces, 4 cups
• Sunchokes, cut ½ inch coins, 2 cups
• Tomatoes (green or canned), enough to add some water to the mixture
• Herbs, chopped, ½ cup (suggest: rosemary, sage, lavender)
• Salt & pepper, to taste
• Pecan pieces, ½ cup

Directions

Heat large pot over high heat, add oil to lightly coat the bottom of the pot. Once the oil just starts to smoke add the onions and sauté until slightly translucent (about 3-5 minutes). Add the garlic and saute a minute longer. Add the squash, sunchokes and tomatoes, bring the whole thing to a simmer. Once simmering, add the herbs, salt & pepper, simmer till the squash is soft. Serve topped with pecan pieces.

Enjoy!

 

This Saturday!

 

 

Hen of the Woods & Highland, IL Chicken

 

Upcoming Events & Important Dates

 

Dutchtown Harvest Festival: A Food Day Event

THIS Sun, Oct 14 from 11am – 4pm
FREE at Marquette Park
Located at the corner of Gasconade & Compton
Local Restaurants, Live Music, Cooking Demos & Contest, Dance Troupes, Art, Kids Zone
Questions? Contact: Dana@DT2STL.org

Pumpkin Art Party
Saturday, October 20
1pm-4pm

Decorate a pumpkin
Sample hot cider &
Hang out with neighbors
Prizes for the best decorated pumpkins!

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Healthy Cooking With Locally Grown Ingredients

Tuesday, October 23

11am-Noon
Cost: $10

Reserve your space!
Call 314-353-3050 or
email info@tdunn.org

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What’s New

Produce

Squash & Pumpkins – $0.85 to $1.70 / lbs – Variety of squash and pumpkins from Buttonwoods Farm, Three Girls & a Tractor, & Theresa & Justin’s Backyard. Acorn, Buttercup, Butternut & Spaghetti Squash. As well as Pie & Carving Pumpkins.

Meats

Circle B Ranch Berkshire Pork Meatballs – $8.95 / 16oz package

Staple Item’s & Treats

Just Sweets Hazelnut & Hazelnut with Chocolate Chip Biscotti,  $4.90 / package of 2

River Hills Harvest Elderberry Products:

• Pure Elderberry Juice – $14.30 / bottle – Made from American grown native elderberries. Full of antioxidants, vitamins A, C, B-6, thiamin, riboflavin, niacin, folate, calcium, iron, magnesium, phosphorus, potassium, and copper. Elderberries are known for boosting the immune system. One bottle makes nearly a whole gallon of mixed juice or spritzer.
• Elderberry Throat Coat & Herbal Cordial -  $14.30 / bottle – Made with pure elderberry juice, cinnamon, cloves and sweetened with local honey. A splash added to sparkling water makes a great elderberry soda kids love.
• Elderberry Jelly – $6.15/jar – Made with pure Elderberry Juice, lightly sweetened using pure cane sugar with just a hint of lemon.

 

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On Sale

Last chance to get your Seven Cedars Farm perennials into the ground! Time for fall planting with perennials from Bee Balm & Hostas – $5.75 each (regular $8)

Duck Eggs, Harr Family Farm ½ Dz – $3.50 (regular $4.20) Full Dz – $6 (regular $7.15)

Bavarian Pretzels, 4 pack, Companion – $3.75 / pack (regular $5)

Veal Ossobuco, Lucas Farms – $9.90 / lbs (regular $12 / lbs)

Stringbean’s decaf coffee, $10.75/lbs (Regular $12/lbs)

Cheese spreads, River City Savories, flavors include blue cheese, Greek, horseradish & bacon, morel mushroom, and peppercorn. $6.75 each (Regular $8)

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Autumn CSA Menu – October 12 & 13

Produce

Mushrooms:

• Hen of the Woods, 0.25 lbs, Patrick Harvey – Mushroom Hunter
• Ozark Forest Shitaki 0.25lbs (0.5 lbs for large shares)

Choice of Buttonwoods Farm Produce:

• Bell Peppers, 2 (4 for veggies, 3 for gluten free & large shares)
• Cucumber, 1 lbs (2.5 lbs for veggies, 2 lbs for gluten free & large shares)
• Eggplant 1 lbs (2.25 lbs for veggies, 2lbs for gluten free & large shares)

Choice for Veggies & Large Shares:

• Mixed Salad Greens, 8oz, Yellow Dog Farm
• Kale or Swiss Chard, 0.5 lbs, Double Star
• Collard Greens, 0.5 lbs, Maude’s Market

Carrots, 1 bunch, Thies Farm & Greenhouse
Akins’ Orchard Apples, 1.5lbs (2 lbs for veggies, 2 lbs for large shares)
Jalapeno, 1oz (2oz for veggies & large shares)

Meat

Chicken Grill Pack or Thighs, Cock & Bull Farm (2 packs for large shares)

Staple

Bosnian Bread, White or Wheat, Zlatno Zito (None for gluten free)

Treat

Hazelnut & Hazelnut with Chocolate Chip Biscotti, Package of 2, Just Sweets (None for gluten free)

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Recipe Ideas

 

Sauted Hen of the Woods & Shitaki Mushroms

This is be a great side dish to a chicken or an eggplant meal. Consider wilting chopped kale, chard, or collards into the mushroom dish.

Ingredients

• ½ lbs Sauted Hen of the Woods & Shitaki Mushgrooms
• 1 ½ tablespoons olive oil
• ½ onion, sliced thin
• 2 cloves garlic, chopped fine
• 2 tablespoons of dry white wine or 1 tablespoon of white balsamic vinegar
• 2 teaspoons chopped mixed herbs (rosemary, sage, thyme and marjoram are all great with mushrooms)
• Coarse salt & freshly ground pepper, to taste
• ¼ cup parsley, chopped

Directions

Gently wipe the mushrooms. Trim and discard any tough stems. (Shiitake stems are great for stocks but are too tough to eat. The very bottom of mushroom clusters like hen of the woods may have a slightly woody layer, so trim it away). Slice the mushrooms ⅛  – ¼ inch thick.

Warm the olive oil over medium high heat in a large skillet. Add the onions, cook 1 minute, and add the mushrooms. Cook, stirring frequently, for 6-8 minutes, until the mushrooms have released their juices and begin to brown.

Stir in the garlic and white wine or white balsamic vinegar, increase the heat to high, and cook about 2 more minutes, until the wine/vinegar has evaporated. Toss in the herbs; stir well and season to taste. Stir in the parsley and serve

Blueberry Elderberry Apple Crisp

 

Ingredients for Filling

• 24 oz (1.5 lbs) frozen blueberries
• 10oz Elderberry Cordial
• 2 tablespoons flour
• 4 large tart apples, peeled and chopped

Ingredients for Topping

• 2 cups oats
• 1 cup sorghum
• 4 tablespoons flour
• 8 T Coconut Oil
• ½ cup pecan pices

Directions

Preheat oven to 350 degrees.

Heat the blueberries in 6 oz of cordial over medium heat until hot. In a separate bowl, whisk 2 tablespoons of flour into remaining 4 oz of cordial. When dissolved, add to heated blueberries.  Stir blueberries constantly until thickened to the consistency of syrup.  Remove from heat.  In large bowl, combine blueberry-elderberry cordial mixture and apples.

Prepare the topping by combining the oats, sorghum and flour in a large bowl.  Add the coconut oil and chopped pecans and stir until well combined.

Pour blueberry-apple mixture into a 9×13 glass dish, sprinkle topping evenly over top, and bake at 350 for 30 to 35 minutes until topping is golden brown.  Let cool for one hour before serving.

 

First Autumn CSA – Mixed Greens & Meatballs

Autumn CSA Details

• First pick up: October 5 and 6
• No pick up: November 23 and  24 (Thanksgiving)
• Last pick up: December 14 and 15

Cost

Small Share = $30+tax / week
Large Share = $50+tax / week

Small Prepay = $290.00+tax / 10 weeks
Large Prepay = $480.00+ tax / 10 weeks

 

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Call for Vendors, Performers, Demonstrators & Volunteers!

Dutchtown Harvest Festival

A Food Day Event

Marquette Park, St. Louis, MO
Sunday, October 14
11am – 4pm
Contact Dana@DT2STL.org for all the details

 

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Upcoming Events & Important Dates

Dutchtown Harvest Festival: A Food Day Event
https://sites.google.com/site/dtownharvestfest/
www.foodday.org/

Marquette Park
Sun, Oct 14
11am – 4pm
Vendors, Performers, Demonstrators & Volunteers
Contact Dana@DT2STL.org for all the details.

What’s New

Produce
Mixed salad greens, Yellow Dog Farm
Kale & Swiss Chard, Double Star Farm
Bell Peppers, Cucumbers & Tomatoes, Buttonwood Farm

Meats
Circle B Ranch Heritage Pork Meatballs

Staple Item’s & Treats
Askinosie Coco Nibs – $10.50/ 6oz tube (www.askinosie.com/) – Roasted Cocoa Nibs are cocoa beans bits that are dry roasted. They have almost 65 times more antioxidants than broccoli, according to the ORAC (Oxygen Radical Absorbance Capacity) rating. These crunchy snacks can make almost any meal nutritious. Roasted cocoa nibs can be eaten on their own or combined with yogurt, cereal, salad, peanut butter toast, cookies, and more.

On Sale

Plain Greek Yogurt, Windcrest Dairy – $5.50 (regular $6.75)
Vanilla Geek Yogurt, Windcrest Dairy – $4.85 (regular $5.85)
Fruit Yogurt, Windcrest Dairy - $1 (regular $1.90)
Duck Eggs, Harr Family Farm ½ Dz – $3.50 (regular $4.20) Full Dz – $6 (regular $7.15)
Bavarian Pretzels, 4 pack, Companion – $3.75 / pack (regular $5)
Veal Ossobuco, Lucas Farms – $9.90 / lbs (regular $12 / lbs)
Stringbean’s decaf coffee, $10.75/lbs (Regular $12/lbs)
Cheese spreads, River City Savories, flavors include blue cheese, Greek, horseradish & bacon, morel mushroom, and peppercorn. $6.75 each (Regular $8)

Autumn CSA Menu – October 5 & 6

Produce
Mixed salad greens 8oz, Yellow Dog
Choice of Kale, Swiss Chard, Double Star or Collard Greens, Maude’s Market ½ lbs
Apples, Akins Orchard, 2lbs (Veggies 3lbs, Large 4lbs)
Tomatoes, Buttonwood Farm, 1lbs (Veggies 2lbs)
Buttonwood Bell Peppers, 2 or Cucumbers, 1.5lbs (Both for small gluten free, veggies & large share receive choice of 4 peppers or 2.5lbs cucumbers, both for large gluten free)

Meat
Circle B Ranch Heritage Pork Meatballs (2 packages for large shares)
Todd Geisert Bratwurst for gluten free (2 packages for large glutenfree share)

Staple
Dry Black Beans, Bellews Creek Farm, 1lbs (Veggies 2lbs)

Treat
Angel Baked Cookies, 2 (None for gluten free, 4 for large regular shares)

October CSA Menu – October 5 & 6
Produce
Mixed salad greens 8oz, Yellow Dog
Choice of Kale, Swiss Chard, Double Star or Collard Greens, Maude’s Market ½ lbs
Apples, Akins Orchard, 4lbs
Tomatoes, Buttonwood Farm, 2lbs
Buttonwood Bell Peppers, 4 or Cucumbers, 2.5lbs (Both for small gluten free, veggies & large share receive choice of 4 peppers or 2.5lbs cucumbers, both for large gluten free)
Ringhausen Apple Cider, Half Gallon     (Full gallon for veggies & large shares)
Canary Melon, Thies Farm and Greenhouse
Veggies & Large Shares Only: Choice of canned veggie

Meat
Circle B Ranch Heritage Pork Meatballs (Todd Geisert Bratwurst for gluten free)
Chicken Grill Pack, Cock and Bull Farm (Whole, cut chicken for large shares)
Todd Geisert Braunschweiger or Ham Sausage

Staple
Dry Black Beans, Bellews Creek Farm, 1lbs (Veggies 2lbs)
Mofu Tofu (2 packages for veggies)

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Recipe Idea

Black Bean and Bell Pepper Soup

Ingredients
2 tablespoons olive oil
1 medium onions, peeled and chopped
1 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
1 garlic cloves, peeled and minced
1 (10 ounce) cans Rotel tomatoes & chilies, undrained
1 (29 ounce) cans black beans, drained and rinsed
1 cup whole wheat elbow macaroni
4 cups vegetable broth
1 teaspoon cumin ( or to taste)
sour cream ( garnish)
extra-sharp cheddar cheese, shredded ( garnish)
tortilla chips ( garnish)

Directions
Saute the green and red bell peppers, onion, and garlic in olive oil over medium heat until softened, about 6-8 minutes. In a separate sauce pot, bring salted water to a boil and cook the elbow macaroni according to the package directions. Drain, return to pot, and mix with a little olive oil to prevent sticking. Add broth, beans, and Rotel diced tomatoes and chiles to the onion/bell pepper mixture. Season with cumin and simmer for 10-15 minutes. Just before serving, add cooked elbow macaroni to the soup. Garnish individual bowls of soup with shredded cheddar cheese, crushed tortilla chips and a dollop of sour cream.

 

Last Summer CSA: Canary Melon & Perennial Plants

Final 2012 Summer CSA Pick Up

Market Closed Next Week

Visit the Maude’s Market website to sign up for the 10 week Autumn CSA which starts October 5 and 6. Don’t forget about our customer referral program, click here to read all about the benefits. Remember, the market is CLOSED Wednesday, September 26 through Saturday the 29 for Autumn Break. We will take a breather between the Summer and Autumn CSA and will reopen Wednesday, October 3.

Autumn CSA Details

• First pick up: October 5 and 6
• No pick up: November 23 and  24 (Thanksgiving)
• Last pick up: December 14 and 15

Cost

Small Share = $30+tax / week
Large Share = $50+tax / week

Small Prepay = $290.00+tax / 10 weeks
Large Prepay = $480.00+ tax / 10 weeks

 

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Call for Vendors, Performers, Demonstrators & Volunteers!

Dutchtown Harvest Festival
A Food Day Event

Marquette Park, St. Louis, MO
Sunday, October 14
11am – 4pm
Contact Dana@DT2STL.org for all the details

 

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Whats New

Produce

• Canary Melon, Thies Fam & Greenhouse – $4 each
• Honey Dew Melon, Akins Orchard – $3 each
• Enterprise, Fuji, & Yellow Delicious Apples, Akins Orchard – $1.50 / lbs

Meats

Elixir FarmOrganic Grass Fed Beef

• KC Strip Steak – $12.15/lbs
• T-Bone Steak – $17.15/lbs
• Ribeye – $17.90/lbs

Todd Geisert’sPork

• Spare Ribs – $2.90/lbs
• Chops – $6.95/lbs
• Snack Sticks, 5 Pack, Regular, BBQ, Cheese, Jalapeno & Cheese – $4.60/package

Staple Item’s & Treats

• Time for fall planting with perennials from Seven Cedars Farm! Bee Balm, Black Eye Susan, Coneflowers, Hostas, Jethro Tull & Plox – $8 each
• Fall Seeds from Baker Creek, variety of beets, radish, turnips and greens – $2.50 packet
• Gringo George Tortilla Chips – $3.70 / 16 oz bag
• Gringo George Salsas, Mild, Medium, Hot, Black Bean & Corn, Sweet Onion – $4/16 oz jar
• Apple Cider, Ringhausen Orchard – $4.50 per ½ gallon or $6.25 per gallon
• Billy Goat Chips, Originals & Kickers – $3.30/3oz package, $8.55/1 lbs packag

 

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On Sale

• Last figs of the season, Ivan’s Fig Farm – $5/box (regular $6.95/box)
• Just Sweets organic and fairtrade cookies – chocolate chip and raspberry – $1.75 for a 2 pack (regular $3.50)
• Duck Eggs, Harr Family Farm ½ Dz – $3.50 (regular $4.20) Full Dz – $6 (regular $7.15)
• Bavarian Pretzels, 4 pack, Companion - $3.75/pack (regular $5)
• Veal Ossobuco, Lucas Farms – $9.90 / lbs (regular $12 / lbs)
• Stringbean’s decaf coffee, $10.75/lbs (regular $12/lbs)
• Cheese spreads, River City Savories, flavors include blue cheese, Greek, horseradish & bacon, morel mushroom, and peppercorn. $6.75 each (regular $8)

 

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Summer CSA Menu

September 21 & 22

Produce

• Canary melon, Thies Family Farm, or honeydew or cantaloupe, Akins Orchard
• Enterprise, Fuji or Yellow Delicious apples or Asian pears, Akins Orchard, 2 lbs (3 lbs for veggie, 4lbs for large share)
• Mama’s Edamame 1 lbs (1.5 lbs for veggie) OR Buttonwood Farm Tomatoes 2 lbs (3 lbs for veggie)
• Buttonwood Cucumbers 1.5 lbs OR Carter’s potatoes 3 lbs (Both for gluten free, veggie and large shares)

Meat

Choice of 1:

• Buttonwood’s Ground Turkey
• Todd Geisert’s Brats, Burgers or Jowl Bacon
• Elixir Farm’s Ground Beef

Large shares receive choice of 2 items listed above or a choice of 1 of the following:

• Salmon Fillet
• Pork Ribs
• Pork Chops

Staple

• Lepina, Bosnian Flat Bread, Zlatno Zito, 2 (None for gluten free, 4 for large share)

Treat

• Perennial Plant, Seven Cedars Farm

Shade Plants

• Hosta, Great Expectations – Puckered heart-shaped leaves have creamy-yellow centers and blue-green margins. White flowers bloom on 2.5’ scapes in midsummer. Height 22″
• Hosta, Liliaceae ‘Halcyon’ – Heart shaped, smooth, thick gray blue leaves. In summer lavender gray flowers bloom on 18″ stalks. Height: 1.5’ Width: 2’
• Hosta, Honeybell – Forms a large, loose open mound of oval to heart shaped green leaves. In late summer white sometimes lavender blue flowers bloom on leafy stalks. Height: 2.5’ Width: 4’
• Hosta, Sharmon – Colorful foliage and attractive flowers will brighten the shady spots of your perennial garden. Height: 22-28″ Width: 28-36″

Part Shade to Full Sun

• Jethro Tull – A flourish of fluted, golden-yellow petals. Large trumpets bloom from late spring through summer.
• Ornamental Grass, Red Baron – Upright with bright green and wine red stained tips. It becomes increasingly red as season progresses. Height: 12-24″
• Phlox, Blue Paradise – This Phlox emerges as cornflower blue in the cooler temperatures of morning. During the heat of the day blue turns to violet, and then back to blue as temperatures fall at night. Height 3-4’
• Phlox, Bright Eyes – Salmon pink flower with a darker ruby eye. Height: 2-3’
• Phlox, Laura – A purple bloom with white center. Mildew resistant. Height: 2-3.5’

Full Sun

• Bee Balm, Coral Reef – Tight, compact mounds of shiny, dark green foliage spangled with gangs of rich lavender-purple flowers. Height: 1-1.5’
• Bee Balm, Grand Parade – Large flowers, up to 3″ across, are creamy white in warm weather. Constantly in bloom from early summer into fall. Height 20″
• Black Eyed Susan – Deep gold flowers that bloom up to 3 months over the summer. Height: 3-4’
• Purple Coneflower – Large purple daisy-like flowers with swept black, reddish purple rays and orange cone centers. Height: 3-4’

 

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Recipe Idea

Melon Salad topped with
Cranberry Chutney & Greek Yogurt Dressing

 

Ingredients

• Plain Greek yogurt, 2 Tbl
• Honey, 1 Tbl
• Mint, 4-5 minced leaves
• Salt & pepper, to taste
• ½ melon, de-seeded, skinned and sliced very thin
• Medium cucumber, sliced very thin
• ½ onion, sliced very thin
• Marina’s cranberry chutney, 2 Tbl

Directions

Place yogurt, honey, mint, salt & pepper in a bowl and stir.  Add a few drops of water and still until mixture is at ideal consistency. Set aside.

Place cucumber slices on a plate, layer with the onion on top of the cumber, the melon slices on top of the onion. Spoon the yogurt dressing over the salad. Spoon the cranberry chutney over the dressing.

 

Blackberries, Sweet & Spicy Peppers and Trout

Tomato Festival

THIS Sunday, August 12

Maude’s Market will again participate in the always terrific Tomato Festival. Food, drink, music, children’s activities and glorious tomatoes.

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Whats New – Tomatoes!

Large heirloom varieties ($5/lbs) from Double Star

Green Zebra and Garden Peach ($4/lbs) from Deep Mud Farm

Yellow Slicers ($3.25/lbs) and Red Slicers ($2.75/lbs) from Buttonwood Farm

Roma Tomatoes ($1.50/#) from Buttonwoood

Cherry tomatoes, red, yellow, black ($4/Pint) and mixed varieties ($5/Pint) from Buttonwood, Deep Mud & Yellow Dog Farm

 

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On Sale

Eggplant $1.50/lbs (Regular $2.50/lbs)

Stringbean’s decaf coffee, $10.75/lbs (regular $12/lbs)

Cheese spreads, River City Savories, flavors include blue cheese, Greek, horseradish & bacon, morel mushroom, and peppercorn. $6.75 each (regular $8)

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Summer CSA Menu – August 10 & 11

 

Produce

Sweet Corn, 5 ears, from Crop Circle (6 for Veggies, 10 for Large Shares)

• Note: This is no spray corn so there may be corn earworms (Heliothis zea larvae) on some of the ears. Earworms don’t like to share and due to their, ehm,  cannibalistic tendencies, there is seldom more than one per ear. If this is a problem, give the shucking job to the kids — insect fascinate them.

Blackberries, 1 pint, from Crop Circle (2 pints for Large Shares)
Swiss Chard (limited) or Kale, ½ lbs, from Crop Circle (1 lbs for veggies)
Choice of Pepper also from Crop Circle (Choice of 2 for Veggies):

• 6 Jalapeno;
• 3 Habanero – VERY SPICY; OR
• 3 Sweet Banana Peppers

Choice of (Choice of 2 for Gluten Free, Veggies and Large Shares):

• 1 Leek;
• ½ lbs Zephyer Squash;
• 1 Large Tomato (red or yellow);
• 1 lbs Roma Tomato; OR
• ½ lbs Garden Peach/Green Zebra Tomatoes

 

Meat

Trout fillet from Troutdale Farm (2 for Large Shares)

Staple

Whole Wheat Flour from the Missouri Grain Project (None for Gluten Free)

Treat

Several choices from Traveling Tea or Adventures in Spice (back to a sweet treat next week)

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Recipe Ideas

Missouri Bread

Ingredients

• 1 ½ cups water
• 3 tbsp olive oil
• 5 tbsp honey, sorghum or maple syrup
• 3 ½ cups whole wheat flour
• ½ cup each of pecans
• 1 ½ tsp salt
• 1 ½ tsp instant yeast

Directions

Combine all of the ingredients and mix to form a shaggy dough. Let the dough rest for 20 minutes. Flour your work surface and knead for 10 minutes until the dough is smooth and supple. Place the dough in an oiled, covered bowl overnight or for at least 1 hour.

Shape the dough into a log, and place it in a greased 8½ x 4½ inch bread pan (standard-sized). Cover the pan with a clean dishcloth or an oiled piece of plastic wrap, and let rise for about an hour, until it is about 2 inches over the edge of the pan.

Preheat the oven to 350. Bake the bread for 25 minutes uncovered then lightly tent some aluminum foil over the top for another 20 minutes. Remove from the oven, turn the bread out of the pan, and let it cool on a rack.

Baked Trout with Blackberry
& Pepper Butter Sauce

Ingredients

• ½ lbs trout fillet
• Olive oil
• Sea salt and pepper, to taste
• ½ cups red wine
• ½ cup blackberries, mashed
• 1 jalapeno pepper, ½ habenero pepper, OR ½ banana pepper – de-seeded & minced
• 2 tsp sugar
• 1 1/2 tblsp butter
• Salt, to taste

Directions

Pre-heat oven on to 350.  Place trout on a baking sheet and brush with olive oil. Sprinkle with salt and pepper.

Heat wine over medium-high heat until boiling and reduce by half. Add blackberries, reduce heat to low and cook for 5 minutes. Add mined pepper and sugar and simmer for  3 minutes.  Remove from heat and stir in the butter until sauce is thickened. Add salt to taste.

Bake trout for 5 minutes or until cooked through.

Pour sauce on top of fillet and serve immediately.

 

Cubanelle, Lepinja and Zephyr

Maude’s Market will again participate in the always terrific Tomato Festival. Food, drink, music, children’s activities and glorious tomatoes.

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On Sale

• Basil, $0.88/oz (regular 0.99/oz)
  Plain Greek Yogurt, Windcrest Dairy, $5 (regular $6.25)
• Stringbean’s decaf coffee, $10.75/lbs (regular $12/lbs)
• Cheese spreads, River City Savories, flavors include blue cheese, Greek, horseradish & bacon, morel mushroom, and peppercorn. $6.75 each (regular $8)

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Summer CSA Menu – August 3 & 4

Produce

• Parsley, Deep Mud Farm, 1 bunch
• Large tomatoes, ½ pound OR cherry tomatoes, 1 pint, from multiple farms – Akins Orchard, Buttonwoods Farm, Maude’s Garden
• Leeks, Double Star, 1 (2 for veggies)
• Peaches, Akins Orchard, 1 lbs (1.5 lbs for large shares, 2lbs for veggies)
• Zephyr Squash, Double Star, ½ lbs (1 lbs for veggies and large shares)
• Cubanelle Peppers, Double Star, 5 (7 for large shares and 10 for veggies)

Meat

• Pork Chops, Todd Geisert (2 for large share)

Staple

• Lepinja Bosnian Flatbread, Zlatno Zito Bakery, 2 (4 for large share)

Treat

• Big John’s BBQ Sauce, Circle B Ranch, 1

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Recipe Ideas

Stuffed Cubanelle Peppers

Ingredients

• 5 cubanelle peppers
• 5 ounces River City Savory Cheese Spread

Directions

On a medium-hot grill, roast the peppers, turning occasionally, until completely charred (about 8 minutes).
Place charred peppers in a paper or plastic bag to steam for a further 8 minutes to loosen the skins.
Peel peppers, then cut a slit down the length of each and remove the seeds and membranes
Stuff each pepper with the cheese.
Secure with toothpicks to hold the peppers closed. Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices. Grill the packet until heated through (about 8 minutes).
Allow packet to cool for 5 minutes. This will give the cheese time to harden and make the peppers easier to handle. Remove toothpicks and serve warm.

Simple Saute Sandwich

Ingredients

• Olive oil, tbl
• Leek, white and light green part, halved and finely sliced
• Large tomatoes, halved & sliced, ½ lbs OR cherry tomatoes, halved, 1 pint
• Zephyr Squash, halved and sliced, ½ lbs
• Parsley, ½ bunch
• Salt & pepper, to taste
• Lepinja bread, sliced open

Directions

Heat olive oil on a skillet. Add leeks and saute until wilted. Mix in tomatoes and squash and cook for 5 minutes. Add parsley, salt & pepper,. Cook another 2 minutes. Serve inside or with Lepinja bread.