Friday, July 29, 2011


City Greens Shoppers!

What a great week we had at the market this week... Thank you all SO much for your continued support. City Greens is only able to exist because of YOU and we sincerely appreciate that.

We will be closing the market at 3:30 on THURSDAY, August 4th.

The following week we will be back on our normal 11-5 schedule. We apologize for the inconvenience and appreciate your understanding!

Please call us if you have anything you'd like to talk to us about.

Tuesday, July 26, 2011

Millions of Peaches Peaches for Me

You guessed it...the wait is over and peaches have finally arrived and unlike the lyrics of the song attest the peaches at City Greens do not come in a can and were not put there by a man in a factory downtown...instead our freshly picked peaches come from our friends at Dry Dock Farms in Silex, Missouri.

Not only do our peaches taste great, but they are also great for you!!! Nutrition information for one large peach is below.

Peaches are also a good source of Niacin and Potassium

So What do I do with Them?

Peaches are great to eat on their own, but they also are delicious added to simple foods and make a great desert. For those of you who are more adventurous here are two simple and affordable recipes for you to try, one with a video for those of you, like myself who are visual learners.


Fresh Peach Salsa

  • 2 cups chopped, peeled fresh peaches (Can be purchased at City Greens)
  • 1/4 cup chopped sweet onion (Can be purchased at City Greens)
  • 3 Tablespoon lime juice
  • 2 to 3 Tablespoon finely chopped, seeded fresh jalapeno pepper (Can be purchased at City Greens)
  • 1 clove garlic, minced
  • 1 Tablespoon snipped fresh cilantro (Can be purchased at City Greens)
  • 1/2 tsp. sugar
In a medium mixing bowl stir together peaches, onion, lime juice, peppers, garlic, cilantro, and sugar. Cover and chill for 1 to 2 hours.
Makes 2 cups.

Balsamic Peach Pork Loin Chops Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick (Can be purchased at City Greens)
  • Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground chipotle chile powderbalsamic peach pork loin chops recipe sauce receipt
  • 3 Tablespoons butter
  • 1/4 cup minced sweet onion (Can be purchased at City Greens)
  • 1 fresh peach, peeled and chopped (Can be purchased at City Greens)
  • 1/4 cup balsamic vinegar (Can be purchased at City Greens)
  • 1 cup chicken broth
  • 1 Tablespoon minced fresh sage (Can be purchased at City Greens)
  • Peach slices and chopped parsley for garnish (Can be purchased at City Greens)


Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt, garlic powder, onion powder, and ground chipotle.

Heat a large heavy skillet over medium-high heat. Add 1 tablespoon of the butter and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once. Remove to a platter and keep warm.

Reduce heat, add 1 tablespoon of the butter, and saute the minced onions for 2 minutes. Add the remaining tablespoon of butter and peaches, cooking another 2 minutes. Carefully pour balsamic vinegar into the pan. Deglaze by stirring and scraping up the browned bits, cooking about 1 minute. Add chicken broth and minced sage, stirring to combine. Simmer until reduced by half and thickened.

Return pork loin chops to the pan, along with any juices that have accumulated on the platter. Coat both sides with sauce and simmer for 2 minutes to re-warm.

Serve pork loin chops with the balsamic peach sauce, garnished with fresh peach slices and a sprinkling of chopped parsley.

Yield: 4 servings

Notes: Ground chipotle pepper is available in the spice aisle of most major grocery stores.
We will have lots of other goodies including corn, tomatoes, cantaloupes, peppers, zucchini and squash and the usual dry goods. We are experiencing a shortage of eggs so these are at a premium and we are looking at other suppliers to help us fill our customers need for eggs.

Thursday, July 21, 2011

It's HOT... Come in and enjoy some FRESH produce!!!

Hello All!

Have you tried our COLD summer soups? A very refreshing treat made by our friend over at St. John's Soups. We'll have our Carrot/Ginger/Coconut and Green Gazpacho soups ready for everybody to sample! You can also choose between a Cucumber/Avacado or Cucumber/Zucchini... All straight from the fridge in order to cool you down a bit :)

As for produce this week, we've got a great selection for you to choose from including: Sweet Corn, Tomatoes (red and yellow), Beets, Turnips, Zucchini, Potatoes (red and white), Peppers (banana and bell), onions, cucumbers, and MORE!!

NEW THIS WEEK: Cherry Tomatoes and Okra... and BLACKBERRIES!! ($5.00 qt)

And of course, check out our MEAT products (As always, grass fed and free range!)

Come in and hang out for a bit!

Friday, July 8, 2011

Friday Update

The Supa' Fresh Veggie Mobile continues at Casa de Salud (Tues) and at the corner of 39th and Russel (Weds).  We've been blessed with clear, yet hot, weather and have met a variety of new shoppers excited to come back and see what Missouri's earth is producing each week. 

St. John's Soups has created two new soups for the market: Coconut-Ginger-Carrot, and Vegan Zukes and Cukes.  Come by to sample them.  We have also restocked our red and green gazpacho. 

We have FREE collards, kale, and mustard greens while they last, graciously given to us by a community garden.

There's cabbage, yellow peppers, tomatoes, sweet onions, red onions, potatoes, green beans, turnips, pickling cucombers, seedless/burpless cucombers, pork, Companion Bread, eggs, and all the other common dry goods we love.

Have a great weekend and please visit next week as there will be sweet corn coming in!