St. Louis Garlic Fest
Saturday, June 15
9am – 7pm
Carondelet Park, 3900 Holly Hills Drive
Join Maude’s Market at the fourth annual Garlic Fest in Carondelet Park. Family activities as well as a children’s corner. Live music, children’s corner, farmer’s market & local shopping, food & drink, best garlic dish competition, and more. Celebrate the harvest of this delicious and noble food.
Strawberries! Miller Farm – $6.50 / quart
Besides being delicious, berries are dense with antioxidants and other important nutrients that defend the body against everything from cancer to memory loss. Strawberries are an excellent source of vitamin C and manganese. Eat them plain as a snack, in a smoothie or as added sweetness to salads. Storage tip: Place unwashed berries in a single layer on a paper towel in a covered container in your refrigerator.
Broccoli, Double Star Farm – $4 / lbs
A single stalk of this cruciferous veggie packs three grams of protein, about as much as an ounce of chicken breast. Eating a cup offers a great dose of calcium, as well as manganese, potassium, phosphorus, magnesium, and iron. It also contains phytonutrient sulforaphane, which studies at Johns Hopkins University suggest has powerful anti-cancer properties.
Asparagus, Scharff Farms – $6.50 / 1 lbs bundle
Asparagus is loaded with bone-protecting vitamin K and it is a great source of folate, which may help fight off heart disease. “It’s a nutritious alternative to starches as a side with fish and poultry,” says Milton Stokes, MPH, RD, a spokesman for the American Dietetic Association. Tips for cooking Asparagus: Toss with olive oil, salt, and crushed red pepper, roast for 10 min at 400 degrees, finish with squeeze of lemon. — Cook bite-size pieces in a hot wok with soy-sauce, ginger, and garlic. — Sautee with olive oil (see recipe below).
Green & Red Slicers – $3.65 / lbs
Cherry - $3.65 / quart
Lycopene, the chemical that makes tomatoes red, helps eliminate skin-aging free radicals caused by ultraviolet rays. Cooking tomatoes, helps concentrate their lycopene levels, so when eating pasta, opt for the red sauce.
Scallions, Double Star Farm – $3 / bunch
Elixir Farm Organic Leeks - $4.25 / lbs
Pasture Rang Chicken, Live Springs Farm
- Whole – $5.10 / lbs
- Whole, Cut – $5.70 / lbs
- Bone-In Split Breast – $9.75 / lbs
- Thighs - $6.90 / lbs
- Drumsticks – $5.15 / lbs
- Leg Quarters – $6.30 / lbs
- Wings – $5.575 / lbs
Chops - $7.95 / lbs
Baby Back Ribs – $6.35 / lbs
Bratwursts & Sausages
- Mushroom with Swiss Cheese OR Tomato Basil with Mozzarella – $7.05
- Andouille, Beer & Onion, Chorizo (ground & in casing), Italian, Jalapeno – $6.35
- Breakfast Sausage links & patties – $6.35 / package
- Ham Sausage Party Chub (Over 5 lbs) – $40
Bacon, 1 lbs packages
- Hickory Smoked – $8.15
- Bacon Ends – $6.15
- Jowl – $6.15
- Braunschweiger, Ham & Summer Sausage – $4.75 / 8 oz
- Braunschweiger, 16 oz – $8.50
- Snack Sticks, Regular, BBQ & Jalapeno with Cheese – $4.60 / 5 pack
- Pork Jerky – $4.40 / 2 oz
Circle B Ranch – Heritage Berkshire Pork
- Italian Style Meatballs – $8.95 / 1 lbs package
- Marina’s Italian Tomato Sauce – $8 / 32 oz jar OR $6.35 / 24 oz jar
Boneless Trout Fillets, Troutdale Farm – $12.35 / lbs
- Kalamata Olive Boule – $5 / each
- Pumpernickel Basket Bread – $4.35 / each
- Rosemary with Onion Focaccia Flatbread – $3.70
- Rustic Basket Bread – $3.10 / each
Queens Cuisine Treats
Shortbread, Scottish OR Lavender – $2.50 / 1.5 oz package
Scones - $2.50 each or 3 for $6
- Fresh Strawberry
- Blueberry Lemon
- Banana, Chocolate & Pecan
Companion Bavarian Pretzels (frozen for freshness) – $4.20 / 4 pack (regularly $5.45) – Perfect for bratwurst or hot dog buns!
- Large with Bow Packaging – $4.75 (regularly $6)
- Small – New Price! $3.50 each
Spring CSA Menu – May 31 & June 1
- Broccoli, Double Star Farm, 1 lbs (Veggie & Large= 2 lbs)
- Choice: Strawberries, Miller Farm, 1 quart OR Asparagus, Scharff Farm, 1 bunch (Large Veggie = Choice of 2)
- Choice: Wild Hen of the Woods Mushroom (limited) ¼ lbs, Ozark Forest Shiitake Mushrooms, ⅓ lbs, Pint of Double Star Farm Cherry Tomatoes OR Green OR Red Slicer Tomatoes 1 lbs (Veggie & Large = Choice of 2)
- Choice: Deep Mud Farm Lettuce Mix ½ lbs, Elixir Farm Leek 1, Maude’s Garden Swiss Chard ½ lbs, Doc Osia’s Thyme 1 oz, Sage 1 oz, Rosemary 1 oz (Vegan & Large Veggie = Choice of 2)
- Gluten Free & Paleo = Extra Broccoli, Mushroom, Tomato OR Green/Herb (Small Paleo Receiving Drumstick & Large Paleo = Choice of 2)
- Choice: Live Springs Farm Chicken Breast with Bone OR Drumstick Package (Large = Both)
- Choice of Companion Bread: Kalamata Olive Bread, Pumpernickel, Rosemary Onion Focaccia, Rustic (Small Regular Choose Chicken Breast = Choice of Rosemary with Onion Focaccia OR Rustic ONLY, Large Veggie = Choice of 2)
- Queens Cuisine Shortbread (Gluten Free & Paleo = None)
Food.com has great ideas for preparing the chicken in this week’s CSA.
Strawberry Balsamic Salad
Ingredients for Dressing
- 3 tablespoons balsamic
- 3 teaspoon Sandhill Farm Mustard
- Ground black pepper to taste
- ½ cup Olea olive oil
- 2 Tbl honey
- ⅓ cup cider vinegar
- 4 ½ teaspoons finely chopped leek or garlic
- ½ teaspoon salt
Whisk all ingredients in a large bowl.
- 6-8 cups mixed lettuce
- 2-3 cups chopped strawberries
- 1 cup blue cheese (or feta crumbles)
- ½ cup chopped pecans
- 1 small red onion, diced
Toss all ingredients in a large bowl with dressing.
Broccoli Topped Lentils
Adapted from Food and Nutrition Magazine by Tony Belpedio, BS Dietetics Candidate, Fontbonne University and Maude Bauschard, Maude’s Market
- 1 cup water
- ½ tsp salt
- ½ cup preferred legume (lentils, split peas, beans, etc), rinsed and sorted
- 1 cup tomatoes, diced
- 1 tbsp Olea olive oil
- 1 leek, sliced
- ¼ – ⅓ lbs mushrooms, sliced
- 1 ½ cup broccoli, chopped
- 2-3 minced garlic cloves
- 1 tsp preferred herb, chopped
Combine legumes, water and salt and in a pot, cover and bring to a boil. Reduce heat to a simmer, add tomatoes, cover and cook for 10 minutes or until legumes are soft and moist. Add more water is needed but to not allow the mixture to become soupy. Drain if needed.
Over medium heat, add oil to a saucepan. Once hot, add leek and saute until wilted, stir in mushrooms saute for about five minutes. Stir in broccoli, garlic and preferred herb and cook for another five minutes.
Spoon the legumes into a bowl or on a plate and top with sauteed broccoli.