Schlafly Farmers Market
Wednesday, June 28th
7260 Southwest Ave, Maplewood MO
SPECIAL GUESTS at the Market – “Guerrilla Street Food’s” Brian Hardesty and Malou Perez-Nievera of “Skip to Malou” will be joining us tomorrow for a special Guerrilla Alliance Pop Up event. We are excited to have Brian and Malou preparing 6 different meat skewers over a charcoal fire and selling them for $2-$3 per stick. You may know Malou from her popular Kamayan monthly feasts, her Filipino style Saturday brunch or dinners at Hiro Asian Kitchen. We are excited to share the space with them and thank them for joining us.
As much as we are all enjoying the cooler temps of this St Louis summer and probably many of us wish we could “bottle it”, it’s slowing down the summer ripening and harvest of some of the produce. This means that we could have a longer growing season. Could. It’s still a little early to predict. Meanwhile, the delay of the hot, humid St Louis summer weather is something I will not complain about!
I have been noticing less and less green lettuce salads are at my table. Soon the lettuces will be bolting and getting bitter. Over the last week I have enjoyed a nice variety of early summer produce. The colors of the produce have been stunning. Green and yellow beans, eggplant, lots of beautiful carrots, the start of tomatoes with a variety of sizes and colors, a few varieties of squash, larger onions, a few peppers, peaches, blueberries and corn on the cob. Because I manage two farmers each week, I get to enjoy a little bit from different producers from mid Missouri to Illinois.
I have been putting a lot of veggies on the grill over the last few weeks. Last night I also put peaches on the grill and enjoyed them with ice cream, blueberries and a rich, thick balsamic vinegar. A nice way to end a meal.
Each summer I make a few mustards using brown mustard seeds, ground mustard powder, a variety of beers, different vinegars and sweeteners, sometimes herbs and fruits. This week I have made a Raspberry Hefeweizen mustard using the Schlafly beer, a few fresh raspberries, honey and a raspberry vinegar. I also made a Peach Saison mustard with the beer, a little bit of fresh, diced peach, honey and another flavored vinegar. In a few days I will taste them, maybe make some adjustments and perhaps add herbs.
I have also been working on some BBQ sauces using the Peach Saison beer. I have not finished the final sauce yet, but it has started with chopped onion, Peach Saison beer, fresh peaches, chopped tomatoes and a little tomato paste. I will probably add something smoky like a little bit of chipotle pepper or smoked paprika. I have a lot of honey and tend to use honey for sweeteners when I cook. Honey or brown sugar will also go into the sauce pot. I am thinking it would be good with grilled chicken or pork.
Another creative, culinary adventure is using local, seasonal produce to make simple syrups for soda, teas, dessert sauces or cocktails. The most recent one I have enjoyed is a blueberry, lemon verbena, honey simple syrup. I have adjusted the amount of blueberries and lemon verbena with each of the two batches. I have also adjusted the time that I steep the ingredients. It has made a very refreshing soda and has been a good in gin and tequila cocktails. It would probably be a delicious syrup to spoon over ice cream.
And finally (for now), this morning I made a blueberry, peach streusel coffee cake! It’s still too hot to cut. But the aromas in the kitchen are amazing!
Please share your recipes and ideas for using the local, seasonal produce from the market. I will post the formulas and recipes that I have used for mustard, bbq sauce, simple syrup and coffee cake in a separate post.
Meanwhile, please make plans to join us at the market. Live music by the Wise Bros, free Schlafly beer samples and Guerrilla Street Food Pop Up. This week we also continue to have nutrition information and recipes from the University of Missouri Extension staff, SNAP card tokens and Schlafly’s own matching token program available at the market tent.
I am slowly hearing from the vendors and I can predict that we will have a lot of beautiful, fresh, local, seasonal, delicious food for you tomorrow. I will continue to update the list through market time.
Look for peaches, new potatoes, tomatoes, a variety of pastured eggs, house made preserves, butter, pastured meats, local cheese and MORE.
See you at the market.
Current Vendor List
Rosy Buck Farm
Flower Hill Farm
Ivan’s Fig Farm
Buila Family Farm
Eckenfel’s Family Farm
Farrar Out Farm
Larder and Cupboard
The Tamale Man
Three Rivers Community Farm
Alpacas of Troy
El Chico Bakery
Red Guitar Bread
Baetje Artisan Goat Cheese
Thierbach Orchards and Berries
Maplewood Richmond Heights School
Grand Army Farm
The Earring Lady