Blueberries & Green Beans

Fathers’ Day

Sunday, June 17, 2012
Our herbs ($3 each), pepper and tomatoes plants ($3.50 each) would make a lovely gift for Fathers’ Day. And to help pollinate your dad’s vegetable garden, encourage native bees to make a home in your yard with an Isabee’s native bee habitat ($18).

Sustainable Backyard Tour

Sunday, June 24, 2012 from 11am-4pm
Click here to register for this free tour

The Second Annual Sustainable Backyard Tour is a free, self-guided, open-house-style tour of sustainable outdoor spaces in and around St. Louis. The tour includes a range of green living practices such as rainwater harvesting, composting, keeping chickens, bees, or goats, using renewable energy, permeable surfaces, recycled art and more.

Maude’s Market is a sponsor and one of the yards featured on the tour. This is the third summer we have worked on the design and layout of our garden adjacent to the Market. Currently, the garden consists of these features:

• A permaculture garden with heirloom fruits and vegetables from Baker Creek. This produce will be available for sale in the Market this summer.
• A solar-powered Electric Fertilizer experiment
• Hay bale compost bins
• Rain barrels
• A honey bee hive
• A variety of native plants for food and housing to attract native pollinators

We will also offer samples of cold iced tea from Traveling Tea and a restroom is available for Sustainable Backyard participants. We look forward to seeing you!

Spring CSA Ends June 23 – Summer CSA Begins July 6

It’s hard to believe, but the last pick up for the Spring CSA is right around the corner — June 22 and 23. We will take a one week break and close the Market on Wednesday June 3, re-opening Thursday, July 5. Visit the Maude’s Market website to sign up for the 12 week summer CSA which starts July 6 and 7. And don’t forget about our customer referral program, click here to read all about the benefits.

What’s New & On Sale

New this week:

• Fresh and fresh-frozen skinless, boneless chicken breast  ($5.75/lbs) and whole cut chicken ($4.15/lbs) from Cock & Bull Farms
• From South St. Louis City, Julia Gallo’s super sweet ‘pie’ peaches cost only $2/lbs
• Windcrest Dairy’s 6oz fruit yogurt cups are available in both homestyle ($1.90/ea) and Greek style ($2.25/ea). Flavors include blueberry, peach, raspberry & strawberry.
• Free-range chicken eggs from The Humble Homemaker of Steelville, MO are only $4/dozen

Our sale items this week include:

• Companion pretzel four-packs (frozen) – $3.50 (regular $4)
• Berhanu Lentil Dips – $4.25 (regular $5)

• Windcrest’s Homestyle Plain Yogurt (24oz) – $4.75 (regular $5.25)
• Windcrest’s Homestyle Vanilla Yogurt (24oz) – $5.50 (regular $6.15)

 

Spring CSA Menu – June 8 & 9

Produce

• Blueberries, Double Star, 1 pint
• Sugar snap peas, Double Star, ¾ lbs
• Green beans, Double Star, 1 lbs
• Garlic Scapes, Double Star, 1 bunch
• Romaine or butterhead lettuce, Two Morrow’s Farm, 1 head (Gluten free only)
• Asparagus, Scharf’s Farm, 1 bunch (Vegetarians only)
• Choice: mizuna ¼ lbs; beets 1 lbs; green tomatoes 1 lbs; summer squash 1 lbs (Choice of one for vegetarian, choice of three for large share)

Meat

• Chicken Grill Pack (drum, thighs & wings), Cock & Bull Farm (Two for large share)

Staple

• Bosnian ‘Star’ Bread from Zlatno Zito, formerly Golden Grain Bakery (None for Gluten free)

Treat

• Grandma’s Nuts Original Mix, ¼ lbs bag – Grandma recommends putting her mix into Windcrest yogurt or for topping a salad

 

Recipe Ideas

Sauteed Sugar Snap Peas & Garlic Scapes

Ingredients

• Sugar snap peas, ¾ lbs
• Garlic scapes (trim to same length of beans, remove seed pods), 6
• Olive oil, 1 tbs
• Salt & pepper, to taste
• Balsamic vinegar, 1 tbs

Directions

• Bring a large pot of salted water to a boil; add scapes and blanch for 2 minutes. Drain the pot, add very cold (ice) water and place scapes in the water.

• In a separate pot, do the same to the beans.
• Heat oil in skillet on medium heat, add scapes and saute for 2 minutes. Add the beans, toss together, cover the skillet and cook for 2 more minutes or until scapes are crisp-tender.
• Season with salt, pepper and balsamic vinegar.

 

Grilled Chicken with Green Beans

Ingredients

• Olive oil
• Chicken Grill Pack
• Salt and pepper, to taste
• Green beans, 1 lbs

Directions

• Heat grill to medium-high. Rub the chicken with olive oil and season with salt and pepper. Grill until cooked through, about 5 to 6 minutes per side.
• While grilling the chicken, toss the green beans with olive oil, salt and pepper. Grill the beans, turning them often, until tender and charred, 3 to 5 minutes.
• Sever together.

 

Blueberry & Goat Cheese Toast

Ingredients

• Bosnian ‘star’ bread (slices and lightly toasted), 1 section
• Plain goat cheese, 4 oz. (available in store)

• Honey, 1-2 tsp (available in store)
• Pumpkin pie spice, 1tbsp (available in store)
• Sea salt, pinch (available in store)
• Blueberries, 1 pint

Directions

• Whisk goat cheese, honey, pumpkin pie spice and sea salt together. Spread on toast and top with blueberries.

 

A Variety of Squash, Pole Beans, Arugula and Veal

Next weekend is the last week of the Summer CSA! That mean this weekend is the deadline for letting us know whether or not you would like to stay on for the Autumn CSA. If you have not yet done so, please let us know if we should keep you on for the fall when you pick up your share.

We do have a few more boxes of figs in the shop, they are $5.94 with the CSA member discount. I will really try to include them in next weeks share. We are also trying veal from Sassafras Valley Farm this week (they will most likely provide us with Goose for the Christmas holiday). In addition to the ground and/or stew meat you may receive in your CSA we do have veal cutlets (16.20/# w CSA discount) and veal osso (10.80/# w CSA discount) available for purchase.
Produce

• Tuscan cantaloupe from Mystic Foods USA
  

  A Variety of Squash, Pole Beans, Arugula and Veal

• 1/4# of Arugula from Deep Mud Farm (1/2# for veggies & 4 person)
• 1/2# of Pole Beans from Deep Mud (1# for veggies & 4 person)
• 1# of summer squash from Deep Mud, 2 zucchini, 3 geode, 5 patty pan, or we can weight a combination of squash (double for veggies & 4 person)
• 4 Pears from Atkins Orchard &Farm choice of Asian, Moonglow or Star King (8 for veggies & 4 person)
• 4 Apples, organic Gala from Blue Heron Orchard or Jonathans and McIntosh from Atkins Orchard & Farm (8 for veggies & 4 person)

Meat

• 1# of Ground Veal fro Sassafras Valley Farm (additional veal stew meat for 4 person)

Staple

• Star Bread from Golden Grain Bakery

Treat

• Organic Apple Sauce from Blue Heron Orchard

Recipe Ideas

Pole Beans & Apple Salad – Adapted from MyRecipes.com
Ingredients

• 1/2 pounds fresh green beans, trimmed
• Olive oil
• 1 leek thinly sliced
• White balsamic or rice vinegar
• salt and pepper to taste
• 1 apple, thinly sliced

Directions

• Cook pole beans in boiling water for 5 minutes or until crisp-tender. Drain. Plunge immediately into cold water to stop the cooking process; drain.
• Saute leeks in olive oil until brown.
• Mix the leeks, oil & vinegar, salt & pepper together and thoroughly coat the pole beans with the mixture. Best if left to marinade overnight.
• Add apple, tossing the pole beans and apple to coat with the mixture; drain and serve on a bed of lettuce.

Cantaloupe & Arugula Salad – Adapted from Food.com
Ingredients

• 3 cups of cantaloupe balls or 1/2″ cubes
• 1 cup tightly packed arugula
• 1 tablespoon olive oil
• 1 1/2 teaspoons black pepper, cracked
• 2 ounces of small cubed Gouda cheese

Directions:

• Toss together cantaloupe, arugula, oil, and pepper in large bowl. Season with salt, if desired. Divide among bowls, and top each serving with cheese.

Roasted Squash and Pears – Adapted from UKTC.CO.UK
This will go great with the veal.
Ingredients

• 3 pears, quartered and core removed
• 1/4# of new potatoes quarters and thinly sliced
• 1# of squash in thickly sliced
• 5 garlic cloves, grated
• 4 tbsp olive oil
• Salt and black pepper

• Directions
• Preheat the oven to 350 degrees.
• Mix the pears, potatoes, squash and garlic cloves. Drizzle with olive oil and season with salt and pepper.
• Roast for 1/2 hour or until the fruit and vegetables cooked.

Veal Stuffed Peppers
Ingredients

• 1 pound ground veal
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 bell peppers
• 2 pints of cherry tomatoes, halved
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves grated
• 1 leek, halved and cut into 1/4″ sliced
• salt and pepper to taste

Directions

• Preheat oven to 350 degrees
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
• In a skillet over medium heat, cook the leeks until browned, add the veal and also cook until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward (Slice the bottoms of the peppers if necessary so that they will stand upright.). Add enough water or vegetable/meat stock to cover the bottom of the baking dish.
• In a bowl, mix the browned beef, cooked rice, cherry tomatoes, Worcestershire sauce, garlic, salt and pepper. Spoon an equal amount of the mixture into each hollowed pepper.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.