We were lucky to get some locally grown, harvested and frozen watermelon and cantaloupe in the share this week from Yellow Wood Farm!
Tricia from Yellow Wood says: The melon is best if not completely defrosted. Use it in smoothies or as ice cubes in drinks.
See the recipes below for ideas on how to use the melon in your share.
We had a customer express an interest in receiving a gluten-free share, so we are asking you to weigh in as well. When you come into the store to pick up this week, please indicate in the comment box next to your name the following:
Spring is right around the corner! We hope to see you all back for more produce and new, exciting share items.
As a reminder, don’t forget to check out all the new info we have for our referral program – you will be helping the Market reach out to new customers and sustain our mission, plus you receive great discounts!
If you haven’t already heard, Maude and head chef Michelle have been invited to participate in the Venus Envy 2012 Carnivale, an annual event that features local women performing, visual and culinary artists. It will be held at the Mad Art Gallery in Soulard March 10 from 7:00pm to 12:30am. A private preview party will be held March 9 from 6:00pm to 10:00pm.
Beyond some culinary delights from restaurants like Local Harvest and Onesto Pizza & Trattoria (and of course Maude’s Market), the carnivale will feature jugglers, music, aerial artists and a ton more. For more information go to www.venusenvy.org, or pick up a flyer when you get your share this week!
New Store Items:
  • Marcoot Jersey Creamery Gouda cheese – plus more Tomato Basil Jack, Creamy Havarti, Shorty’s Pride Cheddar and Forest Alpine.
  • Maple syrup from Hinch Creek Farm in Bourbon, MO
This Week’s CSA:
Produce
  • Choice of Grapefruit or Oranges, Double Star, 2 Grapefruit each (3 each for 4P & 4P Veggie), 2 – 3 oranges each (depending on the type, navel or mandarin) – 3 to 4 for 4P & 4P Veggie
  • Red Butterhead lettuce, Double star, 1 head (2 heads for 4P & 4P Veggie)
  • Melon balls, Yellow Wood Farm, Choice of Watermelon or Cantaloupe, 1 lb
  • Chipotle Peppers, Bellews Creek Farm, 2 each (4 each for 4P & 4P Veggie)
  • Also for veggie shares: 2 lb sweet potatoes
Meat
  • 1/2 fryer chicken, Double Star (1 whole for 4P)
Staple
  • Mangia Italiano pasta, choice of linguine or angel hair, one 9 oz package (1 lb package for 2P Veggie, 4P & 4P Veggie)
Treat
  • Adventures in Spice spice packet, choice of Italian Spaghetti blend, Genoan Pesto or Atlanic Breeze no salt Lemon Pepper (limited amount available), 1 each (2 each for 4P Veggie)
Recipe Ideas
From Head Chef Michelle Blodget
Grapefruit Glaze
Ingredients
  • 2 cloves garlic, minced
  • 1 teaspoon(s) grapefruit zest (from about 1/2 grapefruit)
  • 1/2 cup(s) grapefruit juice (from 1 grapefruit)
  • 1 tablespoon(s) cooking oil
  • 2 tablespoon(s) honey
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) fresh-ground black pepper
Whisk all ingredients together and use to baste a roasting chicken.
Pre-Summer (and Spring) Watermelon Cooler
Hey, this weird winter has been calling for warm weather drinks
Ingredients
  • 1 lb watermelon balls, frozen
  • 1 lemon, juiced
  • 1/4 C sugar
  • 1/8 tsp salt
Mix it all up in a blender and enjoy!
Cantaloupe Smoothie with Vanilla Greek-style Yogurt
Ingredients
1 C frozen cantaloupe
1/2 C vanilla greek-style yogurt
1 T honey
Blend togther in a blender.
Chipotle-Pesto Pasta with Roasted Chicken
Ingredients
  • 1/2 fryer chicken
  • 1 package pesto seasoning
  • 1 chipotle pepper, rehydrated, seeds removed, chopped
  • 3 cloves garlic, minced
  • 1 package sundried tomatoes, chopped
  • 1 nine oz. package pasta
  • Olive oil
  • salt
  • pepper
Rub the chicken with pesto seasoning, salt, pepper and olive oil. Place in a roasting pan, cover with foil and cook in a 400 degree oven covered until the flesh is white and the juices of the chicken run clear (30-45 minutes depending on your oven). During the last 10 minutes of cooking remove the foil so the skin gets crisp. Remove and let sit for 5 minutes, then cut the meat from the bones. Slice the chicken up for the pasta.
Chop up the sundried tomatoes. In a blender, put in the tomatoes, chipotle pepper and 2 T pesto seasoning. Slowly drizzle olive oil in as you blend to desired sauce consistency. Season to taste with salt and pepper.
Boil the pasta and drain. Mix the pasta together with the sauce and chicken and serve.
*Note – this dish is an easily adaptable vegetarian entree – simply leave the chicken out or replace it with tofu – 1/2 to 1 package, seasoned the same way as the chicken and baked in the oven at 350 degrees until firm, about 10 minutes.*
A great recipe from www.thedailygreen.com