Spring CSA Week 1: OMG! Season’s First Tomatoes

CSA Customer Survey

Welcome to the 2013 Maude’s Market Spring CSA! Your friends can still sign up for the CSA and you will get a benefit for the customer referral. Click here to sign up and click here for a list of the referral benefits.

Whether or not you participated in the 2013 Maude’s Market Winter CSA, please take a moment to fill out our customer survey. Your input about what you would like to receive in the CSA this spring, will help us develop our CSA menu.

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Food Snob St. Louis & Maude’s Market

Laura Beaver started the blog, Food Snob St. Louis, nearly three years ago to share her passion about cooking healthy, from-scratch meals for her family.  Most of the recipes on her blog focus on whole, unprocessed foods. Laura and Maude’s Market have partnered this spring for the series “Love Where You Live.”  As part of this weekly series, Laura will share recipes using the CSA ingredients from Maude’s Market to demonstrate how to create simple meals from a CSA box, as well as highlight the local produce, meat and other farm fresh products available to St. Louis residents. You can follow Laura’s CSA journey at foodsnobstl.com.
 

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What’s New

Produce

OMG Season’s First Tomatoes! Buttonwood Farm – $4 / lbs. They are hot house tomatoes, but they are vine ripened and delicious.

Arugula, Double Star Farm – $3.50 / 1/4 lbs bag

Basil, Double Star Farm – $3 / 2 oz bag

Green Baby Garlic Scapes , Veggie Boy – $3.50 / bunch
Radishes, Veggie Boy – $3.50 / bunch

Veggie Boy Greens – $6.95 / lbs

• Kale, Tuscan
• Spinach
• Swiss Chard

Farm Fresh Eggs – $4.10 / dozen

Meats

Elixir Farm Organic, Grass-Fed Beef

• Ribeye Steak – $20 / lbs
• T-bone Steak – 19.45 / lbs
• Sirloin Steak – $12.30 / lbs
• Stew Meat – $9.20 / lbs
• Ground Beef – $8.30 / lbs

Flowers, Plants & Seeds

Small, Sweet-Scented Daffodils, Veggie Boy – $0.50 / stem OR 6 stems for $2.50

Seven Cedar Farm Native Plants & Perennials

• Switchgrass, Various – $12 / 2 gallon container OR 3 for $30
• Hostas, Black Eyed Susan, Purple Cone Flowers, Phlox – $8 / 2 gallon container OR 3 for $20

 

Sweets & Treats

Angel Baked Cookies – $1.20 / each OR 3 for $3

• Chocolate Chip
• Sugar
• Oatmeal Raisin

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Sales & Deals

Meats

Bottom shelf meat is always 25% off

Flowers, Plants & Seeds

Baker Creek Seeds – $2.50 / packet OR 5 packets – $8.75 (select seeds only). We have a variety of heirloom Baker Creek Seeds available. Please let us know if there are any specific seeds you want us to carry this year.

Small, Sweet-Scented Daffodils, Veggie Boy – $0.50 / stem OR 6 stems for $2.50

Seven Cedar Farm Native Plants & Perennials

• Switchgrass, Various – $12 / 2 gallon container OR 3 for $30
• Hostas, Black Eyed Susan, Purple Cone Flowers, Phlox – $8 / 2 gallon container OR 3 for $20

Sweets & Treats

Caramel House Caramels - $1.25 / each OR 6 for $6.50 (Save $1) OR 12 for $11.50 (Save $3.00)Angel Baked Cookies – $1.20 / each OR 3 for $3

• Chocolate Chip
• Sugar
• Oatmeal Raisin

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Spring CSA Menu – April 12 & 13

Produce

• Large Red Tomatoes, Buttonwood Farm, 1 (Veggie = 2, Large = 3, Vegan = 4)
• Arugula, Double Star Farm, 1/4 lbs (Veggie = 1/2 lbs)
• Basil, Double Star Farm, 2oz
• Radish Bunch OR Green Baby Garlic Bunch, Veggie Boy (Veggie = Both)
• Choice of 1: Ozark Forest Shiitake Mushrooms (limited) OR Veggie Boy Greens; Tuscan Kale, Spinach, OR Swiss Chard, 1/2# (Veggie = Choice of 2)

Meat

• Elixir Farm Organic Beef, Kabob, about 1 lbs (Large = about 2 lbs)

Staple

• Eggs, 1 dz (Vegan = None)

Treat

• Angel Baked Cookies, 2, Chocolate Chip, Sugar OR Oatmeal Raisin (Vegan, Gluten Free & Paleo = Cut Daffodils Stems, Veggie Boy, Small = 6, Large = 10)

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Recipe Ideas

Arugula Salad with Basil Vinaigrette

By Food Snob St. Louis, with input from Maude’s Market and adapted from Simply Recipes.

Ingredients for Dressing

2 oz. basil, chopped
1 teaspoon Sandhill Farm mustard
1 garlic scape, diced
1/2 teaspoon salt
1 teaspoon honey
1/4 cup white wine vinegar
3/4 cup Olea olive oil

Ingredients for Salad

1/4 lbs shiitake mushroom, sliced
1 large tomato, sliced
4 cups arugula
2-3 radishes, sliced

Preparation

To make the dressing, place all dressing ingredients except olive oil in a blender and blend on high until well blended (about 2 minutes). Remove lid and scrape down the sides.

Return the lid to the blender, turn on low speed and slowly drizzle in olive oil through hole in the lid.  Continue blending until all ingredients are pureed and well incorporated.

Saute the mushrooms in some of the dressing on medium-low heat for 5 minutes. Allow to cool.

To make the salad, put all ingredients in a large bowl, drizzle with dressing and toss. Serve alongside a grilled beef kabob or grilled tofu (you could marinate the tofu in some of the dressing prior to grilling).

Enjoy!

 

Mama’s Edamame and Ivan’s Figs

Sign up for the Autumn CSA

Join the Maude’s Market CSA to access fresh, local food, all year round; support local farms at affordable prices; and receive basic ingredients and try unique, local products. The Maude’s Market 10-week Autumn CSA starts soon. Click here for all the details and to sign up.

• First pick up: October 5 and 6
• No pick up: November 23 and  24 (Thanksgiving)
• Last pick up: December 14 and 15

Cost

Small Share = $30+tax / week
Large Share = $50+tax / week

Small Prepay = $290.00+tax / 10 weeks
Large Prepay = $480.00+ tax / 10 weeks

Sign up today!

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Call for Vendors, Performers, Demonstrators & Volunteers!

Dutchtown Harvest Festival
A Food Day Event

Marquette Park, St. Louis, MO
Sunday, October 14
11am – 4pm
Contact Dana@DT2STL.org for all the details

 

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Whats New

Produce

• Mama’s Edamame (Soybeans) $6/lbs
• Figs, Ivan’s Fig Farm – $6.95/box
• Canary Melon, Thies Fam & Greenhouse – $4 each
• Honey Dew Melon, Akins Orchard – $3 each
• Slicing Tomatoes, Buttonwood Farm – $3.50/lbs
• Cucumbers, Buttonwood Farm – $2/lbs
• Enterprise & Yellow Delicious Apples, Akins Orchard – $1.50 / lbs

Meats

Boneless Trout Filets, Troutdale Farm, $11.45/lbs

Elixir Farm Organic Grass Fed Beef

• Ground – $7.15/lbs
• Kabob / Stew Meat – $8.60/lbs
• KC Strip Steak – $12.15/lbs
• T-Bone Steak – $17.15/lbs
• Ribeye – $17.90/lbs

Todd Geisert’sPork

• Spare Ribs – $2.90/lbs
• Chops – $6.95/lbs
• Snack Sticks, 5 Pack, Regular, BBQ, Cheese, Jalapeno & Cheese – $4.60/package

Staple Item’s & Treats

• Fall Seeds from Baker Creek, variety of beets, radish, turnips and greens – $2.50 packet
• Gringo George Tortilla Chips – $3.70 / 16 oz bag
• Gringo George Salsas, Mild, Medium, Hot, Black Bean & Corn, Sweet Onion – $4/16 oz jar
• Apple Cider, Ringhausen Orchard – $4.50 per ½ gallon or $6.25 per gallon
• Billy Goat Chips, Originals & Kickers – $3.30/3oz package, $8.55/1 lbs packag

 

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On Sale

• Jalapenos, Crop Circle Farm – $0.15 each (regular $0.25)
• Habaneros, Crop Circle Farm – $0.25 each (regular $0.35)
• 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)

 

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Summer CSA Menu – September 14 & 15

Produce

• Figs, Ivan’s Fig Farm, 1 box
• Mama’s Edamame, 1 lbs
• Tomatoes, Buttonwood Farm, 1lbs (2lbs for gluten free, veggie and large shares)
• Cucumbers, Buttonwood Farm, 1lbs (2lbs for gluten free, veggie and large shares)

Meat

• Boneless Trout Filets, Troutdale Farm (2 filets for large shares)

Staple

• Gringo George Tortilla Chips (none for gluten free)

Treat

• Gringo George Salsa, Mild, Medium, Hot, Black Bean & Corn, Sweet Onion (none for gluten free)

 

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Recipe Ideas

Sage-Seared Trout on Toasted Pecan Missouri Rice with a Side of Edamame

Adapted from the September 2012 issue of Feast Magazine.

Ingredients – Trout

• 1 Tsp olive oil
• 1 whole boneless trout
• ½ tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp fresh sage, finely chopped

Ingredients – Toasted Pecan Missouri Rice

• ¼ cup cooked Missouri long-grain white rice
• ¼ cup cooked Missouri long-grain brown rice
• ¼ cup cooked quinoa
• 1 Tbsp unsalted butter
• 2 oz toasted pecans pieces
• salt and freshly ground black pepper

Ingredients – Edamame

• ½ pound young green soybeans (about 4 cups of pods), fresh or frozen
• 2 Tbsp coarse salt

Directions

Add oil to a skillet set over medium-high heat. Dust each trout with salt, pepper and fresh sage. Sear the trout for 2 to 3 minutes on each side.

In a mixing bowl, add the white rice, brown rice and quinoa. Fold in the butter until melted. Add pecans and season with salt and pepper to taste.

Place edamame pods in a large bowl. Sprinkle generously with salt and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for no more than 5 minutes. To retain the beans’ bright green color, keep pot uncovered. Drain beans and serve hot or at room temperature. To eat squeeze the pods with your fingers to press the beans into your mouth and discard the pods.

Place the trout on top of the rice blend. Serve edamame on the side.

 

Cubanelle, Lepinja and Zephyr

Maude’s Market will again participate in the always terrific Tomato Festival. Food, drink, music, children’s activities and glorious tomatoes.

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On Sale

• Basil, $0.88/oz (regular 0.99/oz)
  Plain Greek Yogurt, Windcrest Dairy, $5 (regular $6.25)
• 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)

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Summer CSA Menu – August 3 & 4

Produce

• Parsley, Deep Mud Farm, 1 bunch
• Large tomatoes, ½ pound OR cherry tomatoes, 1 pint, from multiple farms – Akins Orchard, Buttonwoods Farm, Maude’s Garden
• Leeks, Double Star, 1 (2 for veggies)
• Peaches, Akins Orchard, 1 lbs (1.5 lbs for large shares, 2lbs for veggies)
• Zephyr Squash, Double Star, ½ lbs (1 lbs for veggies and large shares)
• Cubanelle Peppers, Double Star, 5 (7 for large shares and 10 for veggies)

Meat

• Pork Chops, Todd Geisert (2 for large share)

Staple

• Lepinja Bosnian Flatbread, Zlatno Zito Bakery, 2 (4 for large share)

Treat

• Big John’s BBQ Sauce, Circle B Ranch, 1

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Recipe Ideas

Stuffed Cubanelle Peppers

Ingredients

• 5 cubanelle peppers
• 5 ounces River City Savory Cheese Spread

Directions

On a medium-hot grill, roast the peppers, turning occasionally, until completely charred (about 8 minutes).
Place charred peppers in a paper or plastic bag to steam for a further 8 minutes to loosen the skins.
Peel peppers, then cut a slit down the length of each and remove the seeds and membranes
Stuff each pepper with the cheese.
Secure with toothpicks to hold the peppers closed. Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices. Grill the packet until heated through (about 8 minutes).
Allow packet to cool for 5 minutes. This will give the cheese time to harden and make the peppers easier to handle. Remove toothpicks and serve warm.

Simple Saute Sandwich

Ingredients

• Olive oil, tbl
• Leek, white and light green part, halved and finely sliced
• Large tomatoes, halved & sliced, ½ lbs OR cherry tomatoes, halved, 1 pint
• Zephyr Squash, halved and sliced, ½ lbs
• Parsley, ½ bunch
• Salt & pepper, to taste
• Lepinja bread, sliced open

Directions

Heat olive oil on a skillet. Add leeks and saute until wilted. Mix in tomatoes and squash and cook for 5 minutes. Add parsley, salt & pepper,. Cook another 2 minutes. Serve inside or with Lepinja bread.

 

End of Spring Choices

Upcoming Events & Other Updates

Sustainable Backyard Tour – THIS Sunday, June 24

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 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!

Last Spring CSA THIS Weekend – Summer CSA Begins July 6

It’s hard to believe, but the last pick up for the Spring CSA is this weekend — 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.

On Sale This Week

• Just Sweets biscotti – $3/package (regular $4.25)

• Bay leaves – 1.50/ounce (regular $2)
• Companion pretzel four-packs (frozen) – $3.25 (regular $4)

Spring CSA Menu – June 22 & 23

Produce

• Red, White, OR Yukon Gold Potatoes, Carter’s Produce, 1 lbs
• Sweet Onion, Yellow Dog Farm, 1 bunch
• Tomatoes OR Peaches, Double Star, 1 lbs
• Green beans, 1 lbs OR Sugar Snap Pea, ½ lbs OR Shitaki or Oyster Mushrooms, ½ lbs

Meat

• Choice: Geistert Bacon or Brats Brat; Buttonwood Farm Ground Turkey OR Lucas Farms Ground Veal (2 lbs or packages for large shares)

Staple

• Choice: Chicken Eggs, The Humble Homemaker, 1 dozen OR Duck Eggs, Harr Family Farms, ½ dozen

Treat

• Choice: A Large Plain or Vanilla Yogurt; 3 Small Fruit Yogurts, OR any Marcoot cheese OR Goatsbeard cheese EXCEPT wedges

Recipe Ideas

Poached Duck Egg Dish

Ingredients

• Bacon (optional)
• Butter (optional)
• Sweet onion sliced in half (1 half per person)
• Green beans (¼ lbs per person)
• Duck eggs (1 per person)
• 1 to 2 tsp rice vinegar (helps hold egg together, omit if you don’t like the taste)
• Salt & pepper (to taste)

Directions

Always Optional Bacon

• Pan fry bacon in your prefered method. You will cook the onion and green beans in the bacon fat left over in the pan.

Poach the Eggs

• Bring water in a shallow saucepan to almost boiling (if the water is already boiling, lower the heat until it is no longer boiling), add one or two teaspoons of vinegar.
• Crack each egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks to help hold the egg whites together. Alternatively, place a mason jar ring at the bottom of the saucepan, drop the egg over the mason jar ring and let it settle in the ring.
• Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
• Lift eggs out of pan with a slotted spoon.

Prepare the Veggies as Eggs Poach

• In the pan with bacon fat (if not cooking bacon, heat butter to) fry the onion (about 2 minutes on each side) and green beans (about 4 minutes total, stirring every minute).

Grilled Peaches Dressed in Yogurt

Ingredients

• 4 medium ripe peaches, cut in half (pit removed)
• 1/2 cup Greek yogurt (plain or vanilla)
• 4 tbsp honey
• Cinnamon (to taste)

Directions

• Place peaches, cut side down, on the grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side.
• Combine yogurt, honey and cinnamon. Pour 1 tbsp yogurt over each peach half. Drizzle with honey and enjoy.

 

Mushrooms, Turkey & Sunflowers

Upcoming Events & Other Updates

Fathers’ Day – This Sunday, June 17

Men love flowers too! Make a handsome sunflower bouquet for dear old dad ($1.50/stem) grown by Nature’sWayGardens. Our herbs pepper and tomatoes plants would make a lovely gift for Fathers’ Day on sale for $2.50 each. And to help pollinate your dad’s garden, encourage native bees to make a home in your yard with an Isabee’s native bee habitat ($18 each).

Sustainable Backyard Tour – Sunday, June 24

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:

• Large, sweet peaches from Double Star in central Illinois, $2.25/lbs

Our sale items this week include:

• Marcoot Jersey Creamery mozzarella – $5 each (regular $6)
• Goatsbeard Farm
  • Pepper rounds and herb rounds – $6 each (regular $7.75)
  • Feta cheese and plain rounds – $5.75 each (regular $7.50)
• Just Sweets biscotti – $3/package (regular $4.25)

 

• Beets – $2/lbs (regular $3/lbs)
• Bosnian ‘star bread – $2.75 each (regular $3.50)
• Bay leaves – 1.50/ounce (regular $2)
• Lettuce – $1.50 each (regular $3)
• Green tomatoes – $1.50/lbs (regular $2.75)
• Companion pretzel four-packs (frozen) – $3.50 (regular $4)
• Berhanu lentil dips – $4.25 (regular $5)

 

Spring CSA Menu – June 15 & 16

Produce

 

• Oyster OR Shitaki Mushrooms, Ozark Forest Mushroom, ½ lbs
  • Veggies & large shares receive ⅔ lbs
  • Please note: If you want the shitaki mushrooms, please arrive Friday afternoon or Saturday.
• Cucumbers, Yellow Wood Farm, 2  (Large shares receive 3)
• HUGE hot house tomatoes, Yellow Wood Farm, 1 (Large shares receive 2)
• Sweet onion, Yellow Wood Farm, 1
• For Veggies:
  • Summer squash, 2
  • Green beans, 1 lbs OR Sugar snap peas, ½ lbs
• For Gluten Free:
  • Blueberries, 1 pint OR 4 summer squash
• For Large Shares:
  • Garlic scapes, 1 bunch

Meat

 

• Ground Turkey, Buttonwood Farm, 1 lbs (2 lbs for large shares)

Staple

 

• Companion bread, Choice of 5 Grain, Rye, Kalamata Olive, Multigrain Sandwich, Sourdough Sandwich OR Beaucaire Sandwich (none for gluten free)

Treat

 

• Cut sunflowers, Nature’sWayGardens, 3

 

Recipe Ideas

Warm Mushroom Salad With Feta

Ingredients

 

• Olive oil, about 3 tbsps
• Mushrooms ½ lbs
• Garlic scape, chopped, 1
• Fresh thyme, chopped, about 2 tbsps
• Lemon juice, about ½ a lemon
• Salt & pepper, to taste
• Lettuce, shredded, 1 head
• Tomato diced, about ½ a large hot house tomato
• Cucumber diced, about ½ a cucumber
• Sweet onion, diced, about ¼ an onion
• Goatsbeard Farm feta cheese, crumbled

Directions

 

• Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally. Add the garlic scape, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
• Arrange the lettuce in a large bowl, scatter the remaining ingredients over the lettuce, then add the mushrooms and all the pan juices. Toss to mix and serve with crusty Companion bread.

 

Mozzarella-Stuffed Turkey Meatballs

Ingredients

 

• Ground turkey, 1 lbs
• Sweet onion, finely chopped, aout 1 cup
• Garlic scape, minced, 2
• Duck egg, 1
• Bread crumbs, 1 cup
• Marcoot cave aged heritage cheese, grated, ½ cup
• Fresh parsley, chopped, ½ cup
• Fresh basil, chopped, ⅛ cup
• Olive oil, ⅛ cup
• Milk, ¼ cup
• Salt & pepper, to taste
• Marcoot Jersey Creamery mozzarella, diced ¼ to ½ inch cubes

 

Directions

 

• Preheat an oven to 375 degrees F
• Place the ground turkey, onion, garlic, egg, bread crumbs, cave aged heritage cheese, parsley, basil, olive oil, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 ½ to 2 inch meatballs. Make a hole in the meatball with your finger and place a mozzarella cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle more olive oil over the meatballs.
• Bake for 30 minutes or until the meatballs are no longer pink in the center.
• Serve with your favorite marinara sauce and on Midwest Pasta.

 

Trout, Tomatoes & Tasty Beans

Farm Focus of the Week: Troutdale Farm, Gravois Mills, MO

From the website:

Our trout are grown in fresh spring water originating on the farm which assures the superior health and quality of our fish.

Eggs are incubated, hatched then raised to market size. Fresh trout is available year round at the farm. We offer whole trout cleaned, bagged and iced or the classic trout fillet skillfully prepared to remove all bones. Our trout are regularly delivered to fine dining restaurants and select stores.

In the Store & On Sale:

• Marcoot Jersey Creamery Mozzarella cheese – Not to be missed!! Use your tomatoes, herbs and this hand crafted mozz to make a classic caprese salad, perfect for the hot weather.
• Berhanu Lentil Dip: Curry, Mild, Medium, Garlic, $5/tub
• Cheese spreads: Morel mushroom, Horseradish Bacon, Peppercorn, Bleu Cheese, Greek, $6.70 / each
• Radishes, on sale for $3.20/bunch
• Super Sale on Bosnian bread!  $2/Loaf, great for croutons or crostinis.

This Week’s CSA:
Produce

• Red Slicer tomatoes, Double Star, ½ lb
• Asparagus, Scharf Farm, 1 bunch
• Choice: Swiss Chard or Braising Mix (combo of kale, mustard greens and beet leaves), Deep Mud Farm, ½ lb (1 lb for 2P Veggie)
• Broccoli, Double Star, ½ lb (1 lb for 4P Regular)
• Also for veggie shares: 1 lb zucchini or 1 head lolla rossa

Meat

• Trout, Troutdale Farm, 2 fillets (4 fillets for 4P Regular)

Staple

• Del Carmen Black Beans, 1 each – Gluten free shares will get the gluten free version of the beans

Treat

• Angel Baked cookies, 2 each, Choice of chocolate chip, oatmeal raisin or sugar

Recipe Ideas -
From Head Chef Michelle Blodget

Cornmeal-Crusted Pan-Fried Trout

Black Bean & Tomato Quinoa
Courtesy epicurious.com

Ingredients

• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Beet Leaf, Mustard Green & Kale Pesto
Makes 2 Cups

Ingredients

• 6 cups chopped braising mix (leaves, greens and kale)
• 1 cup nuts (walnuts, pecans, pine nuts, etc. – your choice)
• 2 garlic cloves, peeled and smashed
• Lemon juice, ¼ cup
• Olive oil, as needed
• salt
• pepper
• optional: 1 pinch cayenne pepper

Heat a saute pan over medium heat and toast the nuts until golden brown or they smell nutty and toasted.

In a food processor, add the garlic, some of the braising mix and the lemon juice. Begin to blend, adding more braising mix as needed. Slowly pour oil into the processor as it blends to desired consistency. Season to taste and serve over pasta or eggs.

 

Fresh Figs, First Pears & Fine Mutton

Last week I was on the road with my cousin visiting our grandfather in Wichita, KS.  With the change in schedule, I completely forgot to post last week’s blog. Farmers, however, are always on my mind and I did meet with some MO grape farmers while on the road. Grape season has just started and though most varieties of grapes grown in the Midwest are not best eaten fresh off the vine, there is a plethora of other delicious goodies that come from this sweet fruit – and I’m not talking about concord wine. You’ll have to wait and see what great grape products we’ll get this late summer and fall.

At the bottom of this post I’ve included the recipes that would have gone in last week’s post. Thank you Beth B. for sharing these tasty gems. Now, without further delay, here is in this week’s share:

Produce

• Fresh figs from Ivan’s Fig Farm – 1 pint – If you have never had a fresh fig, they are a real treat. They were picked this morning and are best if eaten ASAP. So, for figs sake, try to pick up you share todayand keep these little dudes refrigerated!
• The season’s first pears from Akins Orchard and Farm – 4 for 2-person, 6 for veggies, 8 for 4-person
• More peaches from Double Star (DS) – 2 for 2-person, 4 for veggies & 4-person
• Slicer tomatoes from Buttonwoods Farm (BF) – 4 for 2-person, 6 for veggies, 8 for 4-person
• Red potatoes from Dave Carter – 6 for 2-person, 8 for veggies, 12 for 4-person
• 1# of your choice – eggplant or peppers from DS, or pickling cucumbers from BF

Meat

• Ground Mutton (even though the label says lamb, it’s really mutton, the processor doesn’t have mutton labels) from Vesterbrook Farm – 2# for 4-person – Traditionally used in English Shepard’s Pie (recipe below)

Staple

• White or Wheat bread from Golden Grain Bakery – 2 for 4-person

Treat

• Elderberry Jelly from River Hills Harvest – Delicious on the bread!

Recipe Ideas

Eggplant Pepper Spread
Good on Bosnian bread, use as a sandwich spread, a dip for crudites, or a dressing for potato salad.

• 1 1/2 pounds eggplant, cut in half lengthwise
• 2 bell peppers, seeded and cut in half
• 3 tablespoons olive oil
• 2 Roma tomatoes, seeded and finely chopped
• 3 tablespoons chopped fresh mint
• 2 crushed garlic cloves
• 2 tablespoons red-wine vinegar
• Salt to taste
• Fresh lemon juice to taste

Cover broiler pan with aluminum foil and spray with cooking spray. Broil eggplant and peppers, skin side up, until blackened. Remove from broiler, seal tightly in aluminum foil, and let them cool.  When cool, slip off and discard the skins. Put eggplant and peppers in a food processor and process until smooth. Dribble the oil through the chute in the processor lid as processor is running until the oil is well incorporated. Put mixture into a bowl and add the other ingredients. Add salt and lemon juice to taste.

Hint:  to seed tomatoes, cut in half and squeeze the insides out. A grapefruit spoon is great for seeding peppers.

Eggplant Salad (Patlican Salatasi)
This traditional Turkish salad is also known in Greece as Babaganoush, and is served as a meze or small plate (tapas).

• One eggplant, split lengthwise and roasted as in Eggplant Pepper Spread above
• 2 cloves garlic, crushed, or more to taste
• 2 tbsp yogurt
• Juice of 1/4 lemon
• 1-1/2 tbsp extra virgin olive oil
• 1/2 tsp salt
• Fresh mint
• Kalamata olives

Remove the skins of roasted eggplants and process in a food processor until somewhat smooth. Transfer eggplant to a skillet and sauté with olive oil and garlic over medium heat for 4-5 minutes. Let cool, then stir in yogurt, lemon juice and salt to taste. Put on a plate and garnish with fresh mint and Kalamata olives. Serve with Bosnian bread or pita. Excellent in a pita pocket with tomatoes, pitted Kalamata olives, cucumbers and feta cheese.

Easy Shepherd’s Pie – adapted from http://simplyrecipes.com
Shepherd’s Pie is essentially a casserole, lined with cooked meat and vegetables, topped with mashed potatoes, and baked.

• 1 lbs ground mutton
• 3/4 onion chopped
• 1.5 cups vegetables – chopped carrots, corn, peas
• 1 – 1 1/2 lbs potatoes
• 6 tablespoons butter
• 3/4 cup of veggie broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Quarter potatoes, boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, melt 3 Tablespoons butter (1/2 a stick) in large frying pan. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.Add ground mutton and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of vegetable broth and cook, uncovered, over low heat for 10 minutes, adding more broth as necessary to keep moist.Mash potatoes in bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Enjoy!