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
Saturday, October 20
Sample hot cider &
Hang out with neighbors
Prizes for the best decorated pumpkins!
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.
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.
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)
Autumn CSA Menu – October 12 & 13
- Hen of the Woods, 0.25 lbs, Patrick Harvey – Mushroom Hunter
- Ozark Forest Shitaki 0.25lbs (0.5 lbs for large shares)
- 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)
Chicken Grill Pack or Thighs, Cock & Bull Farm (2 packs for large shares)
Bosnian Bread, White or Wheat, Zlatno Zito (None for gluten free)
Hazelnut & Hazelnut with Chocolate Chip Biscotti, Package of 2, Just Sweets (None for gluten free)
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.
- 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
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
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.