Sorrel, Salmon & Spicy Relish

What’s New

Produce

Rhubarb from David Lanctot’s Belleville Backyard Rhubarb Plantation – $7/pound
Sorrel from Ozark Forest – $1.08/oz
From Deep Mud Farm:

• Fennel, last of the season! – $6/pound
• Red, orange & yellow & purple cherry tomatoes – $5/pint
• Black Velvet Tomatoes $4/pound

From Double Star

• Cherokee Purple Heirloom Tomatoes – $5/pound
• Peaches – $2/pound

From Farm to Family

• Blackberries – $5.25/pint
• Nectarines -$2/pound
• Sweet Corn – The drought was really hurt sweet corn crops this year, requiring farmers to use a lot of water for irrigation. This has dramatically impacted the cost of growing sweet corn for farmers – $0.65/ear

Cheese from Marcoot Jersey Creamery

• Cave Aged Alpine, Heritage & Tomme – 12 – $3.50/each
• Gouda, Havarti, Jack, Farmhouse Cheddar – $5.25/each
• Smoked Gouda & Pepper Jack – $5.50/each
• Tomato Basil Jack – 12 – $5.75/each
• Farmhouse Cheddar – 12 $5.25/each

Canned Items from Circle B Ranch

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

 

---

On Sale

• 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)

 

---

Summer CSA Menu – July 20 & 21

Produce

• Sorrel, Ozark Forest,  2oz
• Sweet Corn, Farm to Family, 5 ears (10 for large shares)
• Choice: Kale from Art Lehr & Sons, Collards or Blitva (Bosnian Swiss Chard), from Maude’s Garden, ½ lbs (1 lbs for large shares)
• Choice: Fennel bulb from Deep Mud Farm or Rhubarb from David Lanctot’s Belleville Backyard Rhubarb Plantation, ½ lbs (2 fennel bulbs or 1 lbs of rhubarb for large shares)
• Gluten Free, Choice of 1: Banana Pepper, 12; Cucumber, 2; Eggplant, 1 sm; Green Pepper, 1; or Large Red Tomato, 1
• Veggie, Choice of 2: Banana Peppers, 12; Blackberries, 1 pint; Cantaloupe, 1; Red Cherry Tomatoes, 1 pint; Cucumbers, 4; Eggplant, 2 small or 1 large; Green Peppers, 2; Large Red Tomatoes, 2

Meat

• Small salmon filet, Wild Alaska Salmon & Seafood (Large filet for large shares)

Staple

• Companion Baguette (None for gluten free, 2 for large shares)

Treat

• Georgie Girl’s Spicy Hot Relish – A great condiment for summer BBQs

 

---

Recipe Ideas

Shaved Fennel Salad

Ingredients

• 1 fennel bulb, shaved paper thin
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon of chopped fresh thyme leaves
• 1 tablespoon of chopped flat-leafed parsley
• 2 tablespoons shaved, Marcoot Cave Aged cheese

Directions

Mix all ingredients together.

Sorrel & Salmon

Ingredients

• 1 tablespoon olive oil
• ¼ pound of hearty greens (kale, collards, blitva), chiffonade cut with stems removed from kale or collard, keep stems on blitva (save kale or collard stems for other cooking projects, they are great sauteed with other veggies)
• A few sorrel leaves
• 1 garlic clove (peeled & crushed)
• Salt & pepper, to taste
• ½ pound pound of salmon filet
• Toasted slice of baguette

Directions

Heat olive oil in a deep pan, then place the hearty greens, sorrel, garlic, salt & pepper in the pan, cover and cook for 5-7 minutes. Move the greens to the sides of the pan and place the salmon in the center (add more olive oil to pan if needed), cook salmon for about 5 minutes on each side (keep the pan covered while cooking). Serve with a toasted slice of baguette.

Rhubarb Compote

Ingredients

• 3 cups fresh of rhubarb
• ¼ cup apple juice
• ⅛  cup honey

Directions

In a saucepan, bring apple juice to a boil. Add rhubarb and honey and stir until honey is melted and mixture is combined. Simmer mixture slowly for about 8-10 minutes. Taste for sweetness and add more honey if desired. Simmer till honey is melted. Cool completely; mixture will thicken as it cools. Store in a jar in the refrigerator for up to a week.
Serve on ice cream or cake, in plain or vanilla yogurt, add to sparkling wine for a fun cocktail.

 

Potted Herbs, Pepper Jelly & Salmon

We’ve just received a new product in the store – decadent, delicious cheese spreads from River City Savories in Alton, IL. A brother-sister team, River City Savories creates some of the most creative local spreads around. They can be found in the frozen section of Maude’s Market and defrosted to enjoy and impress quickly.

Farm Focus of the Week: Herbs en Route, Farmington, MO

Herbs en Route is a family-owned Wholesale Grower. From the website:

Our quality and attention to detail with our annual and perennial selection enables us to supply a range of customers… Our focus is growing local, state inspected, pesticide-free herbs and vegetables for the customers’ home and garden, with a commitment to improve our products as we grow.

In the Store & On Sale:

• Certified organic, grass-fed T-Bone steaks ($17/lb), KC strip steaks ($12/lb), Ribeye steaks ($18.50/lb) from Elixir Farm
• Berhanu Lentil Dip: Curry, Mild, Medium, Garlic, $5/tub
• Cheese spreads: Morel mushroom, Horseradish Bacon, Peppercorn, Bleu Cheese, Greek, $6.70 / each
• Kakao large chocolate eggs, on sale for $3/egg
• Strawberries, on sale for $6/qt

This Week’s CSA:
Produce

• Choice of a Big Red Tomato or a  Bell Pepper Plant (available: red, orange, yellow), Herbs en Route
• Radishes, 1 bu, Double Star
• 1 potted herb, Herbs en Route, choice of basil, thyme, rosemary, tarragon, sage, parsley or chervil. Note: The parsley is still very young but will keep growing.
• Buttercrunch lettuce, Seven Cedars Farm, 1 bag
• Choice of one canned item, several to choose from
• Also for veggie shares – Choice of 3 leeks, ½ lb spinach or 1 head of endive

Meat

• Wild Alaska Salmon, 1 small fillet ( 1 large fillet for 4P regular)

Staple

• Rosemary Onion Foccacia, Companion Bakery, 1 each – Note: Gluten free shares will receive extra produce to replace the staple this week

Treat

• Pappy’s Gourmet Pepper Jelly, 1 each (2 each for 4P Regular), choice of mild green pepper jelly, medium green pepper, medium strawberry jalapeno, medium raspberry jalapeno or hot blackberry habanero.

Recipe Ideas -
From Head Chef Michelle Blodget

Raspberry Jalapeno Stuffed Chicken
This recipe is from the Pappy’s Gourmet website and is easy to follow and creative. If you want to get really crazy, replace the cream cheese with one of the River City Savories cheese spreads.

Ingredients

• 4 Boneless, Skinless Chicken Breasts (1-1/4 lbs total)
• 2 Eggs
• 1 TBSP Milk
• 1 Cup Breadcrumbs
• 2 TBSP Olive Oil

Filling

• 4 oz Cream Cheese
• ½ Cup Raspberry Jalapeno Jelly

Preheat Oven to 350 degrees.

In small bowl, mix cream cheese and Raspberry Jalapeno Jelly – mix until well blended.  In
another small bowl, add eggs and milk – whisk together until combined.  Add the breadcrumbs
to a small plate or shallow dish.

Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the
opposite side.  Open each breast and add ¼ of the filling to each, filling in the center.  Close
the breast over the filling, and press the edges firmly together to seal. Repeat using the
remaining chicken and filling.

Hold each chicken breast half together and dip in the egg mixture, then dredge in the
breadcrumbs. (Please discard any leftovers.)

Heat a skillet using medium heat.  Add the Olive Oil and when hot, add the chicken breasts.
Cook until browned on one side, about 2-3 minutes.  Remove the chicken from the heat and
place the chicken in a shallow baking dish – browned side up.  Place in the oven and cook for
30 minutes, or until chicken is cooked through and no longer pink.  If you are using an instant-
read thermometer, the chicken should reach 170 degrees.

Bell Pepper & Goat Cheese Stuffed Tomatoes

Ingredients

• 2 big tomatoes, tops cut off and centers scooped out and discarded
• 1 bell pepper, seeded and chopped
• 2 garlic cloves, minced
• ¼ lb spinach, washed, stems removed, chopped
• 1 ½ C goat cheese
• olive oil
• 1 T cumin
• 1 T paprika
• ⅛ tsp cayenne pepper
• parsley or one of the other herbs from the share, to taste
• salt
• pepper

In a saute pan, heat 1 T olive oil. Over medium heat, saute the garlic, bell peppers and spices until soft. Add the spinach and cook until just wilted. Season with salt and pepper to taste. Allow to cool slightly, then mix everything together with the goat cheese.

Scoop the mixture into the tomatoes.

Brush the outside of the tomatoes with oil and place in a shallow, sprayed baking dish. Cook at 350 degrees covered for 15 minutes. Remove the cover and cook 5 more minutes. Serve with rice and beans or pasta salad.

Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Courtesy of bon appetit
Ingredients

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit.

Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

 

Salmon, Spinach and other Spring Veggies

Due to the premature warm weather we’ve been having, leafy greens are popping out of the ground like nobody’s business – and many of them are included in this week’s share!

If you haven’t already, be sure to check out the referral page on the Maude’s Market website. People who refer a new customer to join and complete a weekly CSA season will receive a free two-person share or $30 off a four-person share. This is only available on the last day of their seasonal pick up. Referrers who are not a CSA member will receive a $15 gift certificate at the end of the CSA season. To redeem your gift, the CSA customer must provide your name and contact information to a Market staff member.

A lot of you have already RSVP’d to the Winter’s End Party, happening at the Market Saturday, March 31 from 1:30pm to 4:00pm, and we are all looking forward to celebrating with you! If you haven’t RSVP’d yet but plan on attending, give us a call during store hours at 314-353-4219 or email Info@MaudesMarket.com. Can’t wait to see you there!

You can still sign up online if you haven’t already for the Spring CSA share – the first pick up day is Friday, April 6, and we are asking people to sign up by March 24.

New in the Store:

• Duck eggs! $4.25 / half dozen, $7.15 / dozen
• Soon to come: Americana eggs, white chicken eggs (great for Easter decorating), and goose eggs!

This Week’s CSA:

Produce

• Oyster mushrooms, Ozark Forest, ¼ lb (1/2 lb for 4P & 4P Veggie)
• Canned butternut squash or pumpkin, Girod Farm and Hilty’s Bee Yards, 1 each (2 each for 4P Veggie)
• Choice: 1 head of endive, Double Star or ½ lb spinach, Eat Here STL (Choice 2 endive or 1 lb spinach or 1 endive and ½ lb spinach for 2P Veggie, Choice 2 endive or 1 lb spinach for 4P Veggie)
• Kale, Eat Here STL, ½ lb (1 lb for 2P Veggie & 4P Veggie)
• Also for veggie shares: Choice of mandarin oranges or lemons, 4 each

Meat

• Wild Alaska Salmon, 1 small fillet (1 large fillet for 4P)

Staple

• Pecans, Missouri Northern Pecan Growers, ½ lb (1 lb for 4P Veggie)

Treat

• 1 packet of Baker Creek Heirloom seeds of your choice!

Recipe Ideas
From Head Chef Michelle Blodget

Salmon En Papillote with Simple Blueberry Sauce
Both salmon and blueberries are known superfoods, excellent for your health and delicious.

Ingredients

• 2 salmon steaks (1 small fillet sliced in half)
• ¼ C white wine
• ½ lb blueberries, defrosted
• 1 pinch crushed red pepper flakes
• 2 T balsamic vinegar
• 2 T honey
• 1 T herbs (thyme or rosemary would pair nicely)
• 1 – 2 T Olive oil
• sea salt
• black or white pepper

Coat the salmon with the oil and season with herbs, salt and pepper. Lay the steaks on a piece of foil large enough to fold around the salmon. Bring the edges of the foil up to form a ‘boat’ of sorts. Pour the white wine over the salmon. Fold the foil edges over each other to create a little package of sorts. Set on a baking sheet and cook in the oven at 350 degrees until salmon is cooked, about 15 – 20 minutes.

While the salmon is cooking, bring the blueberries, balsamic, honey and crushed red pepper to a boil in a sauce pot. Reduce to a simmer and crush the berries with the back of a large spoon. Serve immediately over salmon, or cool and store for later use.

Oyster Mushroom Griddle Cake
From www.sharp.com

Ingredients

• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 2 cups diced stemmed oyster mushrooms
• 1/4 teaspoon paprika
• 1/2 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1/4 cup milk
• 2 tablespoons melted unsalted butter
• Sea salt and freshly ground black pepper, to taste
• Vegetable cooking spray

Add olive oil to skillet over medium heat. Add shallots, mushrooms and paprika. Cook, stirring often, until liquid from mushrooms evaporates. Set aside to cool.

Combine flour, baking powder, salt and pepper in large mixing bowl. In separate bowl, beat egg and milk together. Whisk in flour mixture. Fold in mushrooms and melted butter. Adjust seasoning. Place large nonstick skillet over medium heat. Generously coat with cooking spray.

Ladle 1/3 cup batter into pan. Cook until puffed and dry around edges. Flip, cook to golden brown. Set aside. Repeat with remaining batter. Cut each pancake into mini cakes, using 2-inch round cookie cutter. Set aside.

Kale & Pecan Pesto

Ingredients

• ½ lb kale, washed, ribs removed and chopped
• ½ lb pecans, roughly chopped
• 3 cloves garlic
• 1 lemon, juiced
• olive oil, as needed
• salt, as needed
• pepper, as needed

Throw the kale, pecans, garlic and lemon into a blender. Drizzle a little olive oil in to get it started, then, as the ingredients blend together, drizzle more until desired pesto consistency. Season with salt and pepper and serve.

The Best Baked Spinach
A recipe by Julia Child, tested, photographed and written about on a great food blog called smitten kitten.

 

Festive Chutney, Brussel Sprouts and Wild Sockeye Salmon

Holiday Goose & Turkey

The last pick-up day for turkey and goose is December 17th. We still have plenty of broad-breasted white turkeys and 9 to 10 lb geese available - place your order now and pick up by Saturday.

Autumn CSA – Final Week!

Christmas is rapidly approaching, as is the end of the fall CSA share. As a last reminder, the winter CSA starts January 6th and runs through March 24th. Be sure to let us know if you will be continuing into winter if you haven’t already.

In 2012 you may:

• Sign on for three months (Jan-March), six months (Jan-June), nine months (Jan-Sept), OR 12 months (Jan-Dec) share, and;
• pay week-to-week OR prepay for your share and receive a great discount. See our website for all the details

This Week’s CSA:

We were finally able to get our hands on some brussel sprouts this week. We hope you enjoy them, as they are most likely the last of the season! A new supplier is featured in this week’s share as well – Wild Alaska Salmon & Seafood Company, a company that only fishes sustainable resource salmon. Employees fish, store, package and ship everything themselves. This is an especially nice addition to the share – generous portion sizes for a gorgeous fish with ruby red flesh.

 Produce

• Brussel Sprouts, from Double Star Farms, 1 lb (1.5 lb for 2P Veggie, 2 lb for 4P Veggie)
• Choice of Squash, from River Hills Harvest and Double Star, 2 acorn or 1 butternut (2 of either for 4P Veggie)
• Sunchokes, from Ozark Forest, 1/2 lb (1 lb for 4P Veggie)  - More widely known as a Jerusalem artichoks or ‘earth apple’, sunchokes are a species of sunflower native to North America. They are often used as a substitute for other starchy vegetables like potatoes as a side dish. Check out the recipe below from Head Chef Michelle Blodget for a Sunchoke & Arugula Gratin.
• Choice of 2 vegetables from the store, (choice of 3 for 4P, 4 for 4P Veggie): Number of choices available while they last.

                               -Sweet Potatoes, 1 lb

                               -Carrots, 1 bunch

                               -Bell Peppers, 1 lb

                               -Celery, 1 bunch

                               -Arugula, 1/4 lb

                               -Salad Mix, 1 bag

                               -Red and Green Tomatoes, 1 lb

                               -Yellow Onion, 1 lb

                               -Turnips, 1 lb

Meat

• Wild Sockeye Salmon, from Wild Alaska Salmon & Seafood, small fillet for 2P, large fillet for 4P

Staple

• Kimker Hill Farm beans, 1 lb (2lb for 4P Veggie)

                                -Great White Northern Beans

                                -Garbanzo beans/chick peas

Treat

• Maria’s Cranberry Chutney, 1 jar each

Recipe Ideas

Roasted Salmon with Cranberry Chutney

Fish can be a great holiday dish too, and something different than the normal fare

Ingredients

• 2 salmon fillets, skin on
• 1 T rosemary or thyme
• 1/8 cup cranberry chutney
• 2 T olive oil
• salt
• pepper

Sprinkle the rosemary/thyme, salt and pepper on the salmon. Coat the salmon lightly with olive oil and place on a roasting pan with a piece of greased foil in it. Roast in a 350 degree oven for 20 min, or until the flesh is pale and flakes easily with no resistance. During the last 5 min of cooking, top the salmon with the chutney and finish cooking.

Sunchoke & Arugula Gratin

Use this vegetable as a replacement for potatoes to make the dish more interesting

Ingredients

• 1/2 lb sunchokes, scrubbed, peeled and cut into 1/8-1/4 inch slices
• 6 cloves garlic, minced
• 1/2 cup milk, cream or broth
• 1/4 bunch arugula, washed and destemmed
• 1 C Gruyere cheese, grated
• nutmeg, to taste
• salt, to taste
• white pepper, to taste

Liberally butter a casserole dish. Lay the sunchokes out, slightly overlapping to create an even layer over the bottom of the dish. Sprinkle with nutmeg, salt and pepper, then disperse an even amount of arugula leaves over the top. Sprinkle with gruyere evenly. Repeat these steps until you run out of sunchokes. Pour the broth or milk/cream over the top, the sprinkle remaining cheese on top. Cover with foil and bake at 350-375 degrees until fork tender. Remove foil during last 10 min of cooking to get a golden brown crust.

Butternut Squash Fries

This recipe from allrecipes.com is super simple and a creative, healthy alternative to regular fries.

Homemade Hummus

You can cook all the garbanzo beans ahead of time and use them for this recipe, or in a salad

Ingredients

• 1 lb garbanzo beans, soaked over night, rinsed and boiled until tender
• 2 cloves garlic, peeled and smashed
• 1 – 2 T tahini
• 3 T lemon juice
• Olive oil, as needed
• salt
• pepper

Optional: Smoked paprika

Simply blend all ingredients together in a food processor and season to taste. Add the olive oil in slowly to desired consistency. Top the hummus with paprika for an added zing.

Sauteed Brussel Sprouts with Chestnuts and Bacon
Ingredients

• 1 lb brussel sprouts, trimmed and halved lengthwise
• 4 slices regular or jowl bacon
• 1/2 lb chestnuts
• 2 cloves garlic, minced
• salt
• pepper

Directions
You’ll want to roast the chestnuts ahead of time before your dinner, so start them an hour before you plan to finish this dish. With a paring knife, cut an X into the flat side of each chestnut. Lay the chestnuts evenly in a pan and roast in a 350 degree oven, shaking occasionally, for 30 to 40 minutes. Remove, and as soon as they are cool enough to touch peel them. Chop them up.

Boil the brussel sprouts until just tender, drain. Cook the bacon in a saute pan, remove and drain on a paper towel. Chop up the bacon. Saute the brussel sprouts and chestnuts in the bacon drippings. Mix in the chopped bacon, season and serve.

Thank you to everyone for participating, and have a happy, safe New Year!