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.

 

Pawpaws! Enough Said.

Whats New – Pawpaws!

Pawpaws from Elixir Farm – $6.50/lbs
Mofu Tofu is back! Firm only – $5 each

Just Sweets organic and fairtrade cookies – chocolate chip and raspberry  – $3.50 for a 2 pack

Belle Journee Shea Body Butter, 2oz – $5 for unscented, $5.80 for scented

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On Sale

Watermelon, $5 each (regular $6.50)

Leeks, $1 each (regular $1.50)

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 17 & 18

 

Produce

PawPaws, Elixir Farm, ½ lbs
Apples, Akins Orchard, 1 lbs
Potatoes, Carters Produce, 2 lbs
Choice of Tomatoes (Double for veggies gluten free and large shares):

• Roma, 3 lbs
• Cherry, 1 pint
• Garden Peach or Green Zebra, 1½ lbs
• Small Heirloom
• Large Red and/or Yellow Tomatoes, 2

Choice of Pepper Garlic or Onion (Double for veggies gluten free and large shares):

• Bell Pepper, 1
• Cubanelle Peppers, 7
• Banana Peppers 3,
• Habanero Peppers, 4
• Jalapeno, 6
• Sweet Onion, 1
• Large Garlic, 1

 

Meat

Beef Kabob, Elixir Farm, 1 Package (2 packages for large shares)

Staple

Tofu, Mofu, 1 packages (2 packages for veggies)

Treat

Raspberry & Chocolate Chip Cookies, Just Sweets, 1 package (2 packages for large shares, none for gluten free)

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Recipe Ideas

Missouri’s Banana – The Pawpaw

This discussion on Chow.Com has a good summary of pawpaw recipe ideas. And this NPR article also explains the fruit’s history and allure.

Scrambled Tofu

Ingredients

• Olive Oil
• Peppers, deseeded & diced (I suggest using our bell or banana peppers and adding jalapeno or habanero peppers for additional flavor)
• 1 package, firm Mofu tofu, drained (not pressed) and crumbled into chunks
• Tomatoes, diced
• Salt & pepper

Directions

Heat a few tablespoons of olive oil in a large frying pan. Add peppers and cook for a  few  minutes until soft. Add tofu, breaking it up as you stir. Cook for a few minutes until warm, add tomatoes salt and pepper. Continue and stir for a few more minutes until everything is hot and the tofu is well scrambled.\

 

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.

 

Tomato, Melon and Basil

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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What’s New

Produce

Cherry Tomatoes – lots of varieties! Red and Black from Yellow Dog Farm, Mixed Varieties from Deep Mud Farm, Yellow from Buttonwood, $4/Pint
Large Tomatoes, including heirloom varieties, all $3.75/pound

Canned Items from Circle B Ranch

• Big John’s BBQ Sauce – $6/each
• Cranberry Chutney – $6/each
• Tomato Sauce – $8/each

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On Sale

• Rhubarb from David Lanctot’s Belleville Backyard Rhubarb Plantation – $6/pound (regular $7/pound)
• 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)
• Pasta, Midwest Pasta Company, options include fettuccine, linguine or angel hair. 9 ounce $3 (regular $3.50), 1 pound $5 (regular $6)

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Summer CSA Menu – July 27 & 28

Produce

• Basil, Double Star, 2oz
• Organic Garlic, Elixir Farm, 1 head
• Red & Green Bell Peppers, Buttonwood Farm, 2
• Cherry Tomatoes, Red or Black from Yellow Dog Farm, Mixed Variety from Deep Mud Farm, Yellow from Buttonwood, 1 Pint
• Cantaloupe or Watermelon (Yellow or Jubalee), Waverly Farm
• Gluten Free Choice of 1: Banana Peppers – 12; Bell Pepper – 1; Corn – 4; Cucumber – 2; Eggplant – 1, Kale – 1#; Rhubarb – 1/2#; Red Tomato – 1
• Veggie Choice of 2: Banana Pepper – 12; Bell Peppers – 2; Blackberries – 1pt; Corn – 6; Cucumbers – 4; Cherry Tomatoes – 1pt; Large Tomatoes, any variety – 2; Eggplant – 2; Kale – 1#; Rhubarb – 1/2#
• Large Share Choice of 4: Banana Pepper – 6; Bell Pepper – 1; Corn – 4; Cucumbers – 3;  Large Tomatoes, any variety – 1; Eggplant – 1; Kale – 1#; Rhubarb – 1/2#

Meat

• Chicken Breast or Drumstick package, Cock and Bull Farm (Choice of 2 for Large Shares)

Staple

• Pecan Pieces, Missouri Northern Pecan Growers, ½ pound

Treat

• Chocolate Chip, Oatmeal Raisin, or Sugar Cookies, Angel Baked, 2 (4 for Large Shares)

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Recipe Ideas

Cherry Tomato, Melon, and Basil Skewers

Ingredients

• ¼ cup balsamic vinegar
• ¼  cup sugar
• ¼ watermelon or ½ cantaloupe, diced into 1½ inch cubes
• Basil leaves, large leaves torn in half
• 1 pint, cherry tomatoes, halved
• 2 tablespoons olive oil
• Coarse salt

Directions

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue the pattern till skewer is full.

Drizzle the skewers with the balsamic syrup and the olive oil. Sprinkle with coarse salt.

Pecan Crusted Chicken

Ingredients

• 2 chicken breasts
• ¼ cup Sandhill Mustard
• 1 tablespoons of Jackson-Mills honey
• ½ cup of pecans
• Coarse salt

Directions

Preheat oven to 350 & Spread some olive oil on the bottom of a glass baking dish.

In a medium sized mixing bowl, blend the mustard and honey.

In a blender or food processor, finely chop the pecans, then place on a large dish.

Using paper towels, remove any excess moisture from the chicken breasts. Coat the chicken with the mustard / honey mixture. Place the chicken on the dish with the chopped pecans and cover both sides of the chicken with pecans.

Place the coated chicken in the baking dish, sprinkle each chicken breast with just a little coarse salt. Bake for 30 minutes or until the chicken juices run clear.

 

Cantaloupe, Cherry Tomatoes & Cucumbers

What’s New

• Blackberries, Akins Orchard, $6/pint
• Cantaloupe, Eric DeMange of Roxana, IL, $5.25 each

On Sale

• Pasta, Midwest Pasta Company, options include fettuccine, linguine or angel hair – 9 ounce $3 (regular $3.50) – 1 pound $5 (regular $6)
• Cheese spreads, River City Savories, flavors include blue cheese, Greek, horseradish & bacon, morel mushroom, and peppercorn. $6.75 each (regular $8)

 

Summer CSA Menu – July 6 & 7

Produce

• Cantaloupe, Eric DeMange of Roxana, IL
• Cherry tomatoes, Yellow Dog Farms, 1 pint
• Okra, Thies Farm and Greenhouses, ¾ pound
• Patty pan and other summer squash, Two Morrow’s Farm, 1 pound (2 pounds for veggie shares)
• Cucumbers, Two Morrow’s Farm, 1 pound (2 pounds for veggie shares)
• Veggie & Large Shares Only – Blackberries, 1 pint OR Peaches 1.5 pounds

Meat

• Chicken Grill Pack (drumsticks, thighs & wings), Cock & Bull Farms, 1 package (2 packages for Large shares)

Staple

• Brown or white long grain rice, Martin Rice Company, one 2 pound sack

Treat

• Popcorn, Bellews Creek Farm, 1 pound

Recipe Ideas

If you are like me, you think it’s it’s too hot to cook right now. So the first two recipes are heat-free. The last three recipes require spending some time over a grill or stove.

Cantaloupe & Tomato Salad

Ingredients

• 1 pint, cherry tomatoes, halved
• ½ cantaloupe, cut into 1-inch pieces
• ¼ cup  fresh mint
• 2 tablespoons olive oil
• To taste, salt and pepper

Directions

• Gently toss all the ingredients together in a large bowl.

Cucumber Yogurt Salad

Ingredients

• 2 cucumbers, peeled, quartered and sliced
• 1 cup, plain yogurt
• 2 teaspoons, fresh dill, chopped
• To taste, salt and pepper

Directions

• Gently toss all the ingredients together in a large bowl.

Okra Summer Garden Sauté

Ingredients

• ½ pound fresh okra, cut into 1-inch pices
• 1-2 patty pan squash, quartered and sliced
• 2 tablespoons, olive oil
• ½ sweet onion, sliced
• To taste, garlic scapes, chopped
• 1 pint, cherry tomatoes, halved
• To taste, salt and pepper
• 2 tablespoons, fresh parsley, chopped

Directions

• In large skillet, heat olive oil on medium-high heat, add onion and sauté until soft. Add garlic scapes, okra and yellow squash, salt & pepper and stir. Turn down to medium heat and cover for about 5 minutes. Serve with parsley.

Perfect Popcorn

Ingredients

• 3 tablespoons canola, peanut or grapeseed oil (high smoke point oil)
• ⅓ cup popcorn kernels
• 2 tablespoons or more (to taste) of butter
• To taste, salt

Directions

• Heat the oil and salt in a 3-quart saucepan on medium high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.
• Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a large bowl.
• Place the butter in the now empty, but hot, pan. Once melted, pour on top of popcorn and mix well.

Honey Mint Glazed Chicken

Ingredients

• ⅛  cup white vinegar
• ⅛ cup olive oil
• Chicken Grillpack
• To taste, salt & pepper
• ¼ cup honey
• 1-2 tablespoons water
• ¼ cup fresh mint, chopped

Directions

• Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken. Turn chicken pieces so that all are coated with the marinade. Let marinate for 30 minutes to an hour.
• In a small bowl mix honey, mint, and water for a good basting consistency.
• Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for 20-30 minutes, covered, turning every 6 or 7 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into the thigh (the thickest piece).