The asparagus from last week is still fresh, but if you want to extend its shelf life, put it in a glass filled with about 2 inches of water and store it in the fridge. Of course we recommend eating it as soon as possible, since fresh veggies are best.
Have you heard about the FEAST 50 via FEAST magazine? They’re asking St. Louis residents to recommend their favorite foodie spots, dishes and culinary memories. Show some love for Maude’s Market by recommending us! For more information go to http://www.feaststl.com/online-exclusives/the-feed/article_3025d0a8-6a2a-11e1-aab1-0019bb30f31a.html.
Farm Focus of the Week: Elixir Farm, Brixey, MO
Elixir provided us with the amazing beef in this week’s share. Farmer Daniel Roth takes great pride and joy in his products and is an all around really nice guy.
From their website:
We believe that to keep a healthy herd of cattle, you need lots of healthy grass. By managing our pastures with care, we are able to improve our fields, while maintaining the well-being of our cows. The key to growing growing good cows is growing great grass.
Because grass is so essential to a sustainable cattle herd, we are happy to extend our biodynamic practices to all of our pastures and maintain our organic certification of not only our cows, but also our pasturelands, and all of our harvested hay. The certifications we maintain are for the benefit of our customers. Routine farm visits from organic inspectors provide extra assurance that our beef is humanely and sustainably produced on chemical-free pastures.
In the Store & On Sale:
- Tender, delicious Claverach Pea, Sunflower & Radish shoots, $5.00 – $5.85/bag
- Duck eggs, $4.25 / half doz, $7.15 / doz; Americana eggs, $5/doz; White chicken eggs, $3.25/doz; Brown chicken eggs, $4.25/doz
- Homestyle Vanilla and Plain yogurt, on sale for $5.15/tub and $4.25/tub respectively
This Week’s CSA:
Produce
- Radishes, Double Star, 1 bunch (2 bunches for 4P Regular)
- Choice: 2 lemons, 1 grapefruit, Double Star, or 1 package of sundried tomatoes, Ozark Forest
- Green onion, Eat Here STL, 2 bunches (3 bunches for 4P Regular)
- Hydroponic Mixed Greens, Yellow Dog Farms, 1 bag (2 bags for 4P Regular)
- Also for veggie shares: Choice of 2 bunches of Asparagus from Yellow Dog Farms or 1 bunch of asparagus and 1 bunch of swiss chard from Double Star
Meat
- Choice of Organic, Grass fed Beef from Elixir Farm or Veal from Lucas Farms, Ground or Stew meat, 1 package each (2 packages for 4P Regular)
Staple
- Dried black beans, Bellews Creek Farm, 1 lb (2 lb for 4P Regular)
Treat
- Organic popcorn, Bellews Creek Farm, 1 lb
Recipe Ideas
From Head Chef Michelle Blodget
Spring Risotto with Pan-Fried Radishes – Substitute the rice from last week’s share for the Arborio in this recipe
Serves: 4-6 Courtesy www.lighterandlocal.com
Risotto
2 cups roughly chopped broccoli raab (rapini)
2 cups chicken broth plus 1 cup water
2 1/2 tablespoons butter
2 large shallots, chopped (you can also use 1 small sweet onion here as well)
1 cup Arborio Rice
1 cup chopped garlic greens (or 2-3 garlic cloves minced)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground back pepper
3/4 cup freshly grated parmesan cheese
Pan-Fried Radishes
1 cup sliced radishes (greens and ends removed)
1/3 cup flour
1 egg, beaten
1/2 cup panko bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 teaspoons parmesan cheese
2 teaspoons olive oil
First, let’s blanch your broccoli raab. Boil water in a large saucepan. While it’s coming up to a boil, take a large bowl and fill with ice and water. Once that water is boiling, dump your raab in and cook for 1-2 minutes, until just softened. Remove from boiling water with a sieve or slotted spoon and transfer to the ice bath. This will stop the cooking process and keep that beautiful green. Drain ice bath and set aside your broccoli raab.
Now, let’s start on the risotto. First, you want to get your broth/water mixture warm. Combine the two in a small saucepan and heat until warmed, but not hot.
Next, in large dutch oven, oven medium heat, melt your 2 1/2 tablespoons of butter. Once melted, add your shallots and cool about 5-6 minutes until softened. Now, you want to add your arborio rice and cook until rice looks translucent. At this point, you can add your cup of garlic greens, stirring away until everything is nicely combined.
You can now start adding the warm broth to the rice, 1/2 a cup at a time, stirring constantly until the liquid is absorbed. Keep adding broth mixture 1/2 a cup at a time until rice is al dente. That’s very important, you don’t want it to get mushy. You may not use all your broth mixture, and that’s OK.
Once you reach that desired consistency, stir in your blanched broccoli raab, salt and pepper. The last step here is to mix in your Parmesan cheese. Don’t skimp here, it helps make that risotto even more irresistibly creamy than the rice itself. Keep that risotto warm on the stove while you quickly make up your topping.
In a small plastic ziploc bag or bowl, put your 1/3 cup flour and your radishes and shake or toss until they’re coated. Now, in separate bowl, beat your egg and pour the flour-coated slices into the egg and make sure they’re coated well. In that same ziploc bag or bowl, add your 1/2 cup panko bread crumbs, salt, pepper, and parmesan cheese. Transfer your now flour and egg coated radish slices into the panko mixture and shake or toss to coat.
In a large skilled over medium to medium-high, heat olive oil until shimmering. Add your coated radish slices and fry until just brown, flipping to get all sides. Serve the risotto with several radish slices as your topping.
Homemade Black Bean Burgers
Courtesy www.wholefoodsmarket.com
Serves 6
These easy-to-assemble burgers can be shaped ahead of time and cooked off when you’re ready to eat.
Ingredients
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons extra-virgin olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced
Method
Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.
Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.
Duck Egg Carbonara
Ingredients
- ½ lb jowl bacon, Todd Geisert Farms, chopped
- 1 lb fresh spaghetti, cooked
- 4 duck eggs, beaten
- 2 cloves chopped garlic
- 1 C grated parmesan
- salt
- ½ bunch fresh parsley leaves
In a saute pan, cook the bacon over medium heat, then remove with a slotted spoon. Drain off any excess fat, leaving 2 T in the pan. Saute the garlic for 1-2 minutes, then add the spaghetti and bacon. Toss well. In a bowl, beat the eggs and cheese together. Add into the spaghetti off the heat, whisking quickly until the eggs thicken but do not scramble. Season with salt, top with parsley and serve.
