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Mar 22, 2018
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Posts Tagged ‘Farmers’ Market’

Meatless Monday: Asparagus Frittata

Monday, May 9th, 2016



In our zeal for the return of farmers markets, we snagged one too many bunches of fresh spring asparagus last weekend. Tonight, we’re turning to a classic “use up extra produce” recipe – a frittata. Though this recipe calls for a jar of white asparagus, you can easily substitute fresh white or green asparagus, too. Just be sure to trim the tough woody ends from the spears before you toss them in with sauteed potato, garlic, onion, egg whites and a generous handful of fontina cheese. Bake, then broil the top to a golden-brown for a meat-free masterpiece. Get the recipe here.


The Scoop: Mobile grocery MetroMarket to bring fresh produce to North City neighborhoods

Monday, March 30th, 2015




Part farmers market, part food truck, The St. Louis MetroMarket is set to roll into North St. Louis communities in July. As reported by St. Louis Public Radio, the nonprofit aims to bring affordable, fresh produce, meat, dairy and more to St. Louis-area food deserts where nutritious food is not readily available.

Colin Dowling, Tej Azad and Jeremy Goss are spearheading the project with a $75,000 grant from Incarnate Word Foundation, and they’re beginning with the JeffVanderLou neighborhood. Goss said the community’s most recent grocery store closed in May 2014, and currently it subsists on three corner convenience stores.

Goss, Dowling and Azad partnered with Metro Transit – St. Louis, which donated a city bus to be retrofitted into a mobile food market. Seats and rails will be replaced with shelves and refrigerators, and beginning this summer, MetroMarket will open the door for business outside a community center and churches. The fresh produce, priced affordably, will also be eligible for SNAP and EBT benefits.

MetroMarket will source microgreens and fish from HOSCO Food, and it will source produce and more from St. Louis University’s department of nutrition and dietetics, which has granted MetroMarket access to same network of 65 local farms and 200 community gardens that source SLU’s some of its own dining options.

Goss also hopes to maintain access to fresh food during the week by working with those same corner convenience stores. “We’re approaching the corner stores that exist in these communities and building supplier relationships,” he said. (We want to) stock fruits and vegetables, match prices, make sure there are fresh fruits and vegetables throughout the week, and have impact beyond the time that The St. Louis MetroMarket can (physically) be in the community.”

Education and advocacy is also a key component of MetroMarket. SLU will host nutritional education sessions and cooking demos on market days. “Interns will provide demonstrations at the site when the bus is, so when we have the different produce, (the customers) will recognize it, taste it, know how to cook it, just get more familiar with it,” said Millie Mattfeldt-Beman, chair of the SLU department of nutrition and dietetics.

To offset operation costs, MetroMarket won’t sit idle during the week. Goss and his team will take the bus to corporate campuses, which can purchase memberships for their employees to buy the same market produce to help subsidize weekend sales.



Thursday Giveaway: The clock is ticking!

Thursday, November 29th, 2012

Love free stuff? Stressing about holiday shopping? We have good news! Today we’re giving away a multi-compartment produce bag by Mercado. With this quirky bag, you’re sure to become the most fashionable shopper at your local farmers market. To enter to win, all you have to do is click here. Entries start NOW and last until 6:30 p.m. Then, we’ll randomly pick a winner and announce him or her tomorrow morning via Facebook, Twitter and our blog.

**Our winner this week is Barb Hughes. Barb, look for an email from the Sauce crew. Thanks for playing!**

Just Five: Delicata Squash with Pears and Pancetta

Monday, October 15th, 2012

Although you’ve probably noticed delicata squash at the store or farmers market and assumed it was just a gourd for decoration, you would’ve been wrong to have passed it by. It’s the kinder, simpler version of butternut squash; there’s no need to peel these sweet and tender babies, and the skin is beautiful. I frequently cook delicata squash with soy sauce, sugar and jalapeño peppers, or cinnamon, maple syrup and butter, but this simple pancetta and pear preparation is my favorite. The salty, chewy pancetta is the perfect foil for the sweet squash and pear, and the chili powder and brown sugar give it a glaze with just a little kick. Add a bit more chili powder if you enjoy more spice. Just looking at this dish makes me want to put on jeans, boots and a sweater and kick a pile of leaves at a pumpkin patch. Well, to be honest, it really just makes me want to grab a fork.

Delicata Squash with Pears and Pancetta
Adapted by Dee Ryan from a recipe originally published on eatingwell.com
1 to 3 servings

1 delicata squash
1 pear, ripe but firm (I prefer red pears.)
1 Tbsp. olive oil
1 oz. diced pancetta
2 Tbsp. brown sugar
1 tsp. chili powder (or more to taste)

• Slice the squash in half, lengthwise, and remove the seeds with a spoon. Discard the seeds. Slice the lengths into 1/2-inch thick “half moons.”
• Core and chop the pear into ¾-inch cubes.
• In a large skillet, heat 1 tablespoon of olive oil and add the diced pancetta. Saute the pancetta for about 4 minutes and then add the squash and saute for another 3 minutes.
• Stir in the pear cubes, brown sugar, chili powder, and 2 tablespoons of water. Cover and cook for 2 minutes, or until fork tender. Serve warm, or at room temperature.

The Scoop: Sappington Farmers Market to close

Tuesday, August 14th, 2012

Sappington Farmers’ Market is shuttering on Friday, August 24. As reported by Feast and the Riverfront Times, supporters of the Missouri farmer-owned cooperative learned of the imminent closure in a letter that cited “declining sales, outdated equipment and competition from larger markets in the neighborhood” as reasons for the decision.

The statement also noted, “Our company, Impact Funders, remains dedicated to our mission of making locally produced food available to consumers in the St. Louis area. We will continue to offer these products through our Farm to Family food brands and our local distribution operation.”

Paul Zemitzsch, spokesperson for Impact Funders, confirmed that only the grocery store is closing and that none of the Farm to Family brand or other operations, including the Farm to Family CSA and mobile market, will be affected.

Stocking Up on cucuzza

Wednesday, September 7th, 2011

090711_gourds“What …” squealed my 10-year-old daughter, “… is that thing?” She had noticed a pile of squash at the YellowTree Farm stand at last week’s Maplewood Farmers’ Market. But these were no ordinary squash. Some reached nearly three feet in length and their sinuous shape more closely resembled a snake than a zucchini.

Farmer Justin Leszcz good-naturedly told us that they were cucuzza, a type of edible gourd with a very mild taste, somewhat similar to other summer squash. He recommended peeling them and scooping out the seeds before use. An intact stem nourishes the gourd, technically keeping it alive for up to a week.

I also learned that the squash tends to soak up whatever other flavors are present in a dish, which makes it a good base for quick braises. Sauté them lightly with onions and garlic, then add some stewed tomatoes and chicken broth. They’re perfect as a topper for whole-wheat pasta. In fact, we saw a similar dish at Stellina Pasta Café over Labor Day weekend.

Leszcz was fairly confident that he would have some cucuzza on hand at this week’s market, although that is no guarantee. Either way, check out his booth, since YellowTree always offers produce that is out of the ordinary.

Stocking Up: Market season is upon us

Wednesday, April 6th, 2011

040611_FarmersMarketIt’s the most wonderful time of the year. No, we’re not talking Christmas, the World Series or the return of Mad Men. Break out your piggy banks folks, it’s farmers’ market season. Area market masters have set their opening dates and most are right around the corner (one actually opens today). Before you head out, here are a few simple tips to maximize your experience.

For the best selection, plan to visit early in the day and remember that most vendors take only cash, so leave the plastic at home. Early birds might also want to change in their $20-bills for a stack of $1-bills so as not to deplete vendors’ change supply too quickly.  Also, carrying around a bunch of bags can be awkward (not to mention un-green), so toss a few reusable canvas bags into your trunk before heading out. As the weather heats up, you might even want to invest in one of those rolling coolers and some reusable frozen gel packs to keep all your food finds on ice.

We’re lucky to have a number of markets around the St. Louis area. Check the list of opening days below for your favorite.

•  Maplewood: Wednesdays beginning April 6 – 4 to 7 p.m., Schlafly Bottleworks, 7260 Southwest Ave., 314.241.2337, schlafly.com/community/farmers-market

• Ferguson: Saturdays beginning April 30 – 8 a.m. to noon, Victorian Plaza, 20 S. Florissant Road, 314.324.4298, fergusonfarmersmarket.com

• Webster Groves: Thursdays beginning May 5 – 3 to 7 p.m., Big Bend Boulevard and South Old Orchard Ave., 314.963.5696 x 888, webstergrovesfarmersmarket.com

• Tower Grove: Saturdays beginning May 7 – 8:30 a.m. to 12:30 p.m., Tower Grove Park (west of the Whitaker Theater at the Pool Pavilion), tgmarket.org

• Goshen: Saturdays beginning May 7 – 8 a.m. to noon, St. Louis Street and Main Street (next to the Courthouse), Edwardsville, 618.307.6045, goshenmarket.org

• Clayton: Saturdays beginning May 7 – 8:30 a.m. to 12:30 p.m., Straub’s, 8282 Forsyth Blvd., 314.913.6632, claytonfarmersmarket.com

• Downtown: Thursdays beginning June 2 – 11 a.m. to 2 p.m., Locust Street between 8th and 9th Streets, tgmarket.org

• Ellisville: Thursdays beginning June 2 – 4 to 7 p.m., 225, Bluebird Park, 225 Kiefer Creek Road, Ellisville, ellisvillefarmersmarket.org

• North City: Saturdays beginning June 4 – 9 a.m. to noon, Crown Square, 2700 N. 14th St., 314.241.5031, northcityfarmersmarket.org

What’s new at the markets this year?

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