Honey Harvest & Bee Banquet
THIS Sunday, July 15 from 11am to 1pm
FREE Potluck – Please bring a dish and serving utensil to share with other guests.
RSVP Required – Limited Space – Children welcome
Jackson-Mills City Bees
Compton Heights, St. Louis City
(Address will be shared with registered guests)
See the origin of Maude’s Market’s honey at the Jackson-Mills home in the Compton Heights neighborhood. Scott Jackson & Shane Mills will harvest the honey from their city beehives. Afterwards, we’ll have a bee banquet! Bring a bee, honey or summer inspired dish to share with other guests.
Click here to register or call 314-353-4219
We have lots of options for the grill this week from Todd Geisert including pork chops, spare ribs, brat burgers, sausages. We also restocked on is ham sausages.
Peach Cobbler & Death by Chocolate cupcakes ($6 for a package of two) from Love at First Bite Cupcakery.
On Saturday we will have a new order of duck eggs ($7./15/dozen or from Harr Family Farms .
We still have a wonderful selection of cantaloupe ($5.25 each) and the blackberries ($5.50/pint) from Akins Orchard are divine.
- Onion bunches, Yellow Dog Farm, $2/bunch (regular $2.75/bunch)
- Stringbean’s decaf coffee, $10.75/lbs (regular $12/lbs)
- Garlic scapes, Double Star, $1 buch (regular $1.50)
- 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
- Yellow & red tomatoes, Buttonwoods Farm, 1 each
- Eggplant, Buttonwoods, 1 large or 2 small
- Green peppers, Buttonwoods or Seven Cedars Farm, 2
- Banana peppers, Seven Cedars, 6 – We do have a limited number of anaheim and jalapeno peppers that you may substitute for a banana pepper.
- Green beans, Yellow Dog Farm, 1lbs
- Choice: Blackberries, Cantaloupe, Cherry Tomato, OR Okra 1# (gluten free, veggie & large shares)
- Choice: squash or cucumber, 1lbs (veggie or large shares)
- Bratwurst or large sausage, Todd Geiserts Farm, Choice: Regular, Beer & Onion, Potato & Green bean, Jalapeno, Hot Polish, Andouille, Apple Cinnamon, Mushroom & Swiss Cheese, Tomato Basil (2 packages for large shares)
- Black Beans, Bellews Creek Farm, 1lbs
- Cupcakes, Love at First Bite Cupcakery, 1 package of Peach Cobbler & Death by Chocolate (2 packages for large shares, none for gluten free)
How to Prepare Dry Beans
Soak the beans (about 1 part beans to 3 parts cold water) for 6 hours or overnight. The longer you soak beans, the more water they absorb, which helps them cook faster and also helps to dissolve the starches that cause intestinal discomfort.
Drain the soaked beans and place them in a cooking pot with fresh water (about 1 part bean to 3 part water).
Bring the beans to a boil, and then lower the heat and simmer for 45 to 90 minutes, or until the beans are tender. Check the beans every so often after the first 30 minutes. If you are flavor to your beans with vinegar, tomatoes, salt or other acidic spices and flavors, add them towards the end of the cooking process.
Serve beans hot or cool on the stove and then place in the refrigerator.
- 1 tablespoon olive oil
- 1 tablespoon vinegar (balsamic, red wine, or other favorite vinegar)
- ⅛ cup cilantro or parsley, chopped
- To taste, salt and pepper
- ½ pint cherry tomatoes, halved
- 1 cucumber
- 3 banana peppers (
- ½ cup cooked black beans, chilled
Mix the vinegar, oil and chopped herbs, salt and pepper in a bowl. Mix in tomatoes, cucumbers, and peppers. Scoop the black beans into another bowl. Top the mixture from the other bowl.
Served at room temperature or colder, this is a great side dish for your grilled meats and veggies.
- 4 tablespoons olive oil
- 1 large or 2 small eggplant, ¾ inch cubes
- 1 onion bunch, each onion halved and thinly sliced
- 1 bunch of garlic scapes, chopped very small
- 2 bell peppers, cored & cut into 1/2-inch strips
- ¾ teaspoon ground cumin or turmeric
- 2 large tomato, diced
- Pinch of sugar
- 2 tablespoons lemon juice
- To taste, salt & pepper
- 1 tablespoon fresh cilantro, chopped
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add cubed eggplant and sauté until golden (about 5 minutes). Transfer eggplant to plate.
- Add 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and sauté until onions are tender and golden, (about 5 minutes).
- Add bell peppers, garlic scapes, and cumin or turmeric to skillet and sauté until peppers are almost tender (about 5 minutes).
- Add tomatoes and sugar. Boil until mixture thickens slightly (about 5 minutes).
- Add eggplant; reduce heat and simmer until vegetables are tender (about 5 minute).
- Stir in lemon juice, salt and pepper.
- Transfer to bowl and cool to room temperature.
- Sprinkle with cilantro.