Saturday, June 28, 2014

Zucchini, Anyone?

City Greeners,

If you've been keeping up with our haps you'll know that we're on a zucchini kick. At City Greens these babies end up costing less than $1.50 per pound, and we just want everyone to know what a delicious, versatile food they are. And they're in such abundance in the summer we don't want anyone getting tired of zucchini!

We've already posted a couple zucchini recipes, one for zucchini gratin and another for zucchini parmesan crisps. Well wouldn't you know, it's time for another?!

This recipe is for zucchini pancakes. It's the zucchini bread of the griddle. And this recipe can be jazzed up to fit however you're feeling. Looking for some sweetness? Top like you would with traditional pancakes, and serve with maple syrup or honey. Craving a savory flavor? Try grating some cheese into the batter, mix in spices (oregano, thyme, chives, grated onion, garlic/garlic powder), top with plain Greek yogurt or make a mushroom gravy to pour over them. So many options! This recipe comes to you from AllRecipes.com.

Zucchini Pancakes


Ingredients

  • 4 eggs
  • 2 cups grated zucchini
  • 3/4 cup all-purpose (or wheat) flour
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon salt
  • 3 Tablespoons olive oil
  • 4 teaspoons baking powder
Preparation
  1. Preheat grill to 425 to 450 degrees F.
  2. In a large mixing bowl, beat eggs, add shredded zucchini, and mix well using a fork. Add flour, sugar, salt, and vegetable oil and stir blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
  3. Spoon batter on hot grill (about 2 tablespoons for each pancake). Cook until there are no longer bubbles forming on the pancakes - about 2 minutes. Then turn over and cook for 2 minutes longer. Serve immediately.

Recipe and photo courtesy of AllRecipes.com

Wednesday, June 25, 2014

...and the zuke recipes continue...

City Greeners,

As the warm weather finally persists, so do the cucurbits. That's right. The plant family that brings you the bounty of cucumbers, zucchini, squash, and melons are growing their massive vines in gardens and farms all over this time of year. While we have yet to see the first harvest of melons, the cucumbers are having their first showings, and squash and zucchini have hit the market. Boy is it summertime!

But as we well know, if we fail to be creative in the kitchen, yellow squash and zucchini can start to get old, especially as sweet neighbors drop off dozens of squash on your doorstep when they think nobody's looking.

Well City Greeners, we want to try to help you through these kitchen conundrums. We've already posted a recipe for zucchini gratin and want to keep this eight ball rolling. So here's another recipe coming to you from FoodNetwork.com.


Ellie Krieger's Zucchini Parmesan Crisps

Ingredients
  • 2 medium zucchini (about 1 pound total)
  • 1 Tablespoon olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup plain dry breadcrumbs
  • 1/8 teaspoon salt
  • Freshly ground black pepper
Preparation
  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  3. Bake the zucchini rounds until browned and crisps, 25 to 30 minutes. Remove with spatula. Serve immediately.
 
Recipe and image courtesy of FoodNetwork.com

Tuesday, June 10, 2014

Camping Locally with CGM Food!

City Greeners,

Thinking of doing something fun for the weekend? Camping is a great way to escape the bustle of the city, and Missouri has a handful of state parks just a quick drive away! The Missouri State Parks website has an easy-to-use reservation system which is great for planning ahead. Many of the state campgrounds have non-reservable sites that are available on a first-come, first-serve basis as well.

If you're new to the camping scene, one of the crucial aspects of planning is making sure you have your meals covered. You can plan out your menu (based on what is in season!) and do some preparations ahead of time. Here's a sample menu for a weekend of camping - City Greens Market style!

Friday night supper: turkey burger made from Buttonwood Farm's ground turkey or a portabella mushroom burger from Ozark Forest Mushrooms (on rolls from Companion Bakery) and grilled asparagus from IISTL's Global Farm

Saturday morning breakfast: Granola from Companion Bakery, small yogurt cups from Windcrest Dairy, strawberries from Dry Dock Farm, and coffee from Stringbean Coffee

Saturday afternoon lunch: PB&J sandwiches! featuring bread from Red Fox Baking (or Companion), peanut butter from Eastwind Nut Butters or Mound City and jam from Hilty's Bee Yards. Serve with a side of Billy Goat Chips!

Saturday night dinner: Pork chops from Patchwork Family Farms or BBQ MOFU tofu with Freddie Lee's Ghetto Sauce (make then into sandwiches with some Companion bread!) and veggie skewers with fresh veggies from Dry Dock Farm.

Sunday morning breakfast: repeat Saturday morning breakfast, but with different flavors of yogurt!

Be sure to bring some bags of Grandma's Nuts and Singing Prairie Farm's pork snack sticks - these both make excellent snacks. Hummus or dip from del Carmen are a great way to spice things up around the campsite, too!

Also, we don't sell ingredients for the classic camping dessert, s'mores, but maybe try a twist on an old favorite - break one of the Angel Baked Cookies in half and use that instead of graham crackers!

If you do have any food that requires preparations, like the veggie skewers, plan ahead! Chop and skewer the veggies ahead of time so all you have to do is stick them on the grill or over the fire. If you're doing burgers, form the patties ahead of time. Marinade pork chops and portabella mushrooms the night before you leave, so those are ready for cookin' too.

Some folks don't like to, but you can chop up veggies and put them in foil packets to put over the fire. Pre-cut potatoes and put them in the hot coals. If you have leftovers, put them in the cooler and save them for breakfast potatoes.

Another tip - if you're planning on having some frozen meat or hummus, plan these for the second night. That way you can pack them in your cooler and use them as ice packs. Likely by the time you're ready to cook with them the evening of the second day, they'll be thawed out and ready for grilling.

Be sure to check City Greens and other local food vendors when doing your shopping, so you can get the most flavorful, freshest, and healthiest foods to make your camping trip outstanding!

See you at the market :)



Photos courtesy of Michelle Erhard.

Friday, June 6, 2014

Bring on the Zucchini Recipes!

City Greeners, it's that time. The summer squash is just starting to hit the shelves, and before you know it your neighbors will be leaving you phantom zucchini deliveries on your doorstep.

While starting preparations for the summer solstice, we thought it might be a good idea to start accumulating zucchini recipes early.


This recipe was sent to us from FoodNetwork.com. You can find zucchini, onions (we have green onions right now!), flour, milk, and cheese (sub the Gruyere for mild white cheddar, gouda, or Havarti) at City Greens. And you can use stale bread from Red Fox Bakery to make the bread crumbs! So here it is:

Ina Garten's Zucchini Gratin

Ingredients
  • 6 Tablespoons (3/4 stick) unsalted butter, plus a little extra for topping
  • 1 pound yellow onions, cut in half and sliced (about 3 large onions)
  • 2 pounds zucchini, sliced 1/4-inch thick (about 4 zucchini) - can also substitute summer squash!
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons all-purpose flour (sub whole-wheat for sure!)
  • 1 cup hot milk
  • 3/4 cup fresh bread crumbs
  • 3/4 cup grated Gruyere
Preparation
  1. Preheat oven to 400 degrees F.
  2. Melt the butter in a very large (12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 x 10 inch baking dish.
  3. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 Tablespoon butter cut into small bits and bake for 20 minutes, or until bubby and browned.
Zucchini Gratin Recipe
 
Happy cooking, and see you at the market, City Greeners!
 
 
Recipe courtesy of FoodNetwork.com
Zucchini photo courtesy of Microsoft Clipart
Gratin photo courtesy of FoodNetwork.com

Wednesday, June 4, 2014

Chill Out!

City Greeners,

Looking for the freshest, most local, naturally-grown lettuce (and other veggies!)? Search no more. Our greens are staying super crisp now that they can CHILL OUT in their new home - a brand new refrigerator!

As you see here, we have lettuce, arugula, spinach, kale, and sorrel staying cool.
We also have some of the other delicious springtime veggies - beets, radishes, green onions, mustard greens, and turnips.

Plus, the start of the summer is upon us! We're seeing the first of the tomatoes, plus we got our first delivery of yellow summer squash and zucchini! Not to mention, fruit is starting to roll in - starting with strawberries!! There're the small, tangy ones, too - perfect to put on biscuits :)


Come on over to City Greens for your local, affordable, St. Louis foodie needs!

See you at the market!

Thursday, May 29, 2014

Greens at City Greens

Oh boy, City Greeners.

The growing season is finally in full force! Our farmers have been hard at work making sure that we have the most epic selection for the season.

And by epic, we mean EPIC.

Not only are we seeing the first of the turnips and beets, but we also have radishes, red onions, and tomatoes. Plus chard, kale, pac choi, arugula, spinach, and amaranth.

And the lettuce. Oooooh the lettuce. We have leaf lettuce, miner's lettuce, fozzy lettuce, green romaine, blonde lettuce, red lettuce, and red romaine lettuce. It's all beautiful and it's all delicious.


 
Arguably the best part? Strawberries are here!!

We're open every week 10am-6pm Tuesday thru Friday and 9am-1pm on Saturdays.

See you at the market!

Tuesday, May 13, 2014

Happy Hour This Week!

City Greeners who come every week very well know we've had a lot going on.

The Grand Opening was a huge success! It was a beautiful day and we had community members speaking about the market, a ribbon cutting, lots of (delicious!) samples, and lots of shoppers in attendance. Thanks to all who came out and showed their City Greens love!

 
 
We've gotten in some new products, including lard, sliced deli ham (comes frozen), and pork snack sticks, all from beautiful Singing Prairie Farm, home of John, Holly, and family. Plus we have a few different whole-bean roasts from Stringbean Coffee (regular and decaf available!), roasted by Pete in super small batches. Also new to our shelves are Billy Goat Chips which come in original and kicker (a little spicy!) and in three sizes for your snacking needs. We're now carrying MOFU, Missouri tofu that's hand crafted in small batches, made from non-GMO, Missouri soybeans. We're also starting to get deliveries Wednesday and Friday afternoons from Red Fox Baking of fresh artisan loaves of bread. Finally, Buzz Broz Balm is now on our shelves, too! Luke and his brother have bee hives in Maplewood and Hermann, MO. Their lip balm goes on really smooth and there are great flavors!
 
Stay tuned for more info about that happenings at City Greens Market!
 
 
 

Thursday, April 24, 2014

City Greens Market Grand Opening!

City Greeners, it's time.
 
 
 


In just ONE WEEK we'll be kicking off our Grand Opening and 5th Year Anniversary celebrations.
 
Join us Thursday, May 1 at our new home, 4260 Manchester Ave, at 11am. We'll have our ribbon cutting ceremony followed by some beer tastings from our neighbors, Urban Chestnut Brewing Co.

We'll have more information to come in the coming days!


SEE YOU AT THE MARKET!

Tuesday, March 25, 2014

Pak What?!

Pak choi... Boc choy.... Pac choy.... Bak choi....

Maybe you've heard of one of these. What's the difference?

Trick question - they're all the same!



Pac choi or boc choy is from the same plant family as broccoli, cabbage and Brussels sprouts (the Brassicas). According to the BBC's Good Food Glossary, this green can also be found under even more aliases - horse's ear, Chinese celery cabbage and white mustard cabbage. Location-wise, in addition to becoming increasingly popular in the US, pac choi is grown throughout Asia, particularly in the Philippines, China, and Vietnam.

This green is more tender the smaller it is in size. With a flavor profile similar to a mild cabbage or chard, pac choi makes a great addition to a stir fry, omelette, or as a side dish. Like chard, the leaves and stalk are edible, but be sure to chop the stalk into smaller pieces than the leafy parts (so they all cook pretty evenly).

Looking for a place to buy some pac choi?  COME TO CITY GREENS MARKET!

Image courtesy of agrisabbatini.com

Wednesday, March 5, 2014

WE ARE OPEN FOR BUSINESS!

City Greeners, the wait is over!

We have the usual dairy, eggs, and meats, plus the dry goods. Our fresh veggies are limited due to the hard freezes our farmers have been enduring this winter, but we do have fresh mushrooms and sprouts, plus some butternut squash (limited quantities). We'll have more in tomorrow, too. Be sure to check back as the weather warms up and our farmers bounty grows!

Folks have been asking about the parking situation. Here's a photo to help:

If you're headed east on Manchester (from Kingshighway), Sweetie Pie's is at the corner of Tower Grove and Manchester (there's a set of lights at this intersection, too). Our store is located just two storefronts down from there. Just diagonal (northeast) from us is a large parking lot. Continue about a quarter of a block east and you'll find another small parking lot open to City Greens shoppers on the same side of the street as us.  

See you at the market!

Monday, February 24, 2014

Trivia Time!

City Greeners, it's TRIVIA TIME!

We just wanted to remind you that this weekend (March 1) is the 10th annual "I KNEW THAT" Trivia Fundraiser for City Greens' parent organization, Catholic Charities Midtown Center.

Followers of What's Happening at City Greens know all about this event because of our post February 10th. We just wanted to give a quick reminder about what this event is about and why you should register to attend!
 Midtown supports a whole plethora of programs in St. Louis city. Some of the different programs include:

  • Family PRIDE - Prenatal Resources, Infant Development and Environment 
  • PEOPLE 1st - People Eliminating Obstacles through the Pursuit of Learning and Employment  
  • Family Aid and Assistance
  • Youth Programs (Tutoring, Club, Supper Club, Summer Academy Daycamp)
  • Group Programs (Men's Club, Midtown Mamas, Women in Leadership, Housing NOW, Helping Hands Bank)
  • City Greens Community Garden
  • City Greens Market (of course!)
...to name a few!

We stay pretty busy at Midtown, and to help support all these awesome programs, every year we host a trivia night fundraiser. This event will be held Saturday, March 1st at College Church Ballroom (at Grand and Lindell). The cost is $200 for a table of 8 (or $25 per person) and registration is required! There are only 40 tables available but we still have a few left!!

What's in it for you, you may ask. Well, signing up for our Trivia Night includes beer and soda, snacks, attendance prizes, and cash prizes (for 1st, 2nd, and 3rd place). There are prizes for Best Food, Best Themed Table, and Best Team Name. We'll also have desserts for sale - made by our beloved Midtown Mamas, plus raffles and fun games. 

The doors open at 6 and trivia begins at 7. 

Be sure to sign up before Friday! All you have to do is contact Catholic Charities Midtown Center. You can email us or call (314) 534-1180 to reserve your spot. 


See you at Trivia Night!

Friday, February 21, 2014

Whole Wheat Penne with Roasted Cauliflower and Parsley Pesto

City Greeners, in our last post, we shared a recipe for Parsley Pesto we saw in USA Weekend's February 14-16 issue - Part One of a two-part recipe series.

Well City Greeners, it's time for Part Two. This recipe takes the pesto and pairs it with penne pasta and some dynamite veggies. Just like with the pesto recipe, feel free to make this recipe your own! Try a different shape of pasta or swap out the olives for cherry tomatoes. Happy cooking!


Whole Wheat Penne with Roasted Cauliflower and Parsley Pesto


Ingredients

  • 2 pounds cauliflower, sliced into 2-inch-by-2-inch pieces
  • Extra virgin olive oil, as needed
  • Kosher sea salt, as needed
  • Ground black pepper, as needed
  • 8 ounces whole wheat penne pasta
  • 2/3 cup Parsley Pesto (see recipe here)
  • 3/4 cup oil-cured black olives (such as nicoise, kalamata, or Cerignola), pitted and cut in half lengthwise 
  • 1 cup canned cannellini beans, drained and rinsed
  • Crushed red pepper, as needed (optional)
  • 3/4 cup Asiago or Parmesan cheese, thinly shaved
  • Fresh mint sprigs for garnish, as needed (optional)

Preparation

  1. Preheat the oven to 450 degrees-F.
  2. Brush both sides of the cauliflower with olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet. Put in the oven and roast for 15 to 20 minutes, turning once, or until the cauliflower is nicely browned and tender.
  3. In a large pot of lightly salted boiling water, cook the pasta until just al dente, about 9 minutes (about 3 if using fresh pasta from Midwest Pasta Co.). Drain the pasta, reserving 1/2 cup of the cooking water. 
  4. In a large warm bowl, add 1/2 cup of the pesto and some of the reserved hot water, stirring to create a sauce. Add the hot pasta along with the cauliflower, olives, beans, and crushed red pepper (if using); toss to coat with the pesto sauce. If the mixture seems dry, adjust by adding a small amount of the reserved hot water and the remaining pesto. 
  5. Top with cheese and mint. Serve warm or at room temperature. 


Per serving: 451 calories, 15g protein, 45g carbohydrates, 9g fiber, 24g total fat (6g sat fat), 721mg sodium, 22g cholesterol

Recipe and photo courtesy of USAToday.com

Thursday, February 20, 2014

Parsley (or your other favorite herb!) Pesto is the Best-o

City Greeners, it's time to start planning your herb garden at home! Once your herbs are in full bloom you can put your culinary skills to use. Not sure how? Well here's the first of a two-part recipe series.

This recipe is for Parsley Pesto, which you can easily customize to make your own signature dish. For example, instead of parsley, try cilantro (or the classic basil). Experiment with the nuts - don't feel obligated to toast them as the recipe instructs. Or, roast some of them and make two batches of pesto (and do a blind taste test to see which you and your family like better!). Cashews and peanuts add different flavors as well - find your favorite!

So here it is, as published in the Feb. 14-16 issue of USA Weekend.


Parsley Pesto

Ingredients
  • 3 cups packed fresh parsley leaves
  • 2 teaspoons roasted garlic, chopped (see below on roasting garlic)
  • 1 1/2 teaspoons pistachios, almonds or pine nuts, toasted (see below for toasting nuts)
  • 1 1/2 Tablespoons grated Parmesan or Asiago cheese (freshly grated preferred!)
  • Zest of 1 lemon
  • 1/4 cup plus 2 Tablespoons extra virgin olive oil 
  • Kosher or sea salt, as needed
  • Ground black pepper, as needed

Preparation 
  1. In a food processor or blender, combine the parsley, garlic, pistachios, cheese, lemon zest, and olive oil, and process until smooth.
  2. Season with salt and pepper. 
  3. Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.
      To roast garlic: Cut off the top 1/3 of a head of garlic. Place the garlic on a square of aluminum foil large enough to enclose it. Drizzle with a little olive oil, wrap the garlic in the foil, and seal closed to make a pouch. Roast in a 400-degree F oven until tender, about 30 to 40 minutes. 

     To roast nuts: Arrange the nuts in a single layer on a sheet tray and place in a 350-degree F oven and roast for 5 to 7 minutes, until golden brown, checking frequently to prevent burning. 

Image courtesy of MyRecipes.com

Monday, February 10, 2014

Trivia, anyone?!

Calling all trivia buffs!


City Greeners, as you know we are a program of Catholic Charities Midtown Center. Midtown has a whole host of programs which serve our neighbors. Our programs include: Family PRIDE (working with pregnant moms and moms with newborns), PEOPLE 1st job readiness, Direct Aid, Youth (featuring after school clubs and tutoring - plus our Summer Academy Day Camp), Midtown Mamas (mother's club - supporting our microfinancing bank, women's empowerment organization, housing advocacy, and others!), Community GardenMen's Club, and of course, City Greens!


Wow. That's a lot.


Every March, Midtown hosts a trivia night to raise funds to support all our programming. Again, we have a lot of programs! This year we're celebrating our 10th Annual "I KNEW THAT! TRIVIA NIGHT." Our super-fun event will be held Saturday, March 1st at College Church Ballroom (at Grand and Lindell in St. Louis City). The cost is $200 for a table of 8 (or $25 per person) and registration is required. There are only 40 tables available, so get your group together and register soon!

Interested yet?!


Signing up for our Trivia Night includes beer and soda, snacks, attendance prizes, and cash prizes (for 1st,
2nd, and 3rd place). Plus there are prizes for Best Food, Best Themed Table, and Best Team Name. We'll also have desserts for sale (made and sold by the Midtown Mamas), raffles, and fun games.

Come join us. The doors open at 6, and trivia begins at 7. Again, registration is required in order to take part. We also have round- and table-sponsorships available!

So now you're sold.

To sign up, contact Catholic Charities Midtown Center. You can email us or call (314) 534-1180 to reserve your spot!


Wednesday, February 5, 2014

Stay Warm with Some Gratin

City Greeners, with this chilly weather and snow upon us, it's nice to warm up with a nice wintery meal. This recipe features some really cozy ingredients, and offers a great blend of warm spices. Happy cooking!

Kale and Sweet Potato Gratin



Ingredients
  • 5 Tablespoons butter
  • 3 garlic cloves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 bunch kale, stemmed and roughly chopped
  • 3 large sweet potatoes (about 2 1/2 pounds), peeled and sliced about 1/8" thick
  • 2 cups half-and-half
  • 2 teaspoons ground cinnamon
  • Fresh nutmeg
  • 1 cup grated white cheddar cheese
Preparation
  1. Preheat oven to 400 degrees F. Rub the inside of an 8"x 8" baking dish with 1 Tablespoon of butter. Smash garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste. 
  2. Combine garlic paste, kale, potatoes, half-and-half, cinnamon, and remaining 4 Tablespoons butter (cut into 1/2" pieces) in a pot; stir. Season with salt and pepper and taste the creamy liquid - it should be seasoned generously. Grate a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8-10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably.
  3. Transfer the mixture to the prepared dish; smooth the top as much as possible. Cover the gratin with cheddar and bake until deeply golden brown, about 20-30 minutes. Let gratin cool and set a little before serving. 
Recipe and photo courtesy of Saveur.com


Tuesday, February 4, 2014

What's the status, Gladys?

Well, this isn't Gladys coming to you, but there are some status updates to share!

As you well know, our new home at 4260 Manchester has been under construction for some time.

Here are some images of our progress:


Andre Tuckpointing & Brickwork and Missouri Glass Co. made the door to our patio possible. The brickworkers cut a hole in the wall  and the Glass Co. installed the door.



BL Construction built us new walls. They put in the frames, then hung the drywall, and finally smoothed over all the cracks and holes. Now we'll have some space in the back of the market for a little desk and storage refrigerators! We got a couple new ceiling fans from Holt Electrical Supplies which we had installed by our electrician Jason Hart.


CJ Plumbing installed two new sinks for us - a hand sink for all our employees and volunteers to use, and a three-hole sink so we can be sure the produce coming to you is looking good before you make your purchases.


The architecture and design team at SPACE designed and constructed two new produce stands for us. We have wicker-looking baskets from Hubert that will fit right in to keep the produce looking great in these new display pieces.

....So those are the updates for right now. Each day we're getting closer and closer to opening our doors at 4260 Manchester. Check back for more updates coming up soon!

Friday, January 31, 2014

Last of the Super Bowl Recipes

City Greeners, we're closing out the last of our series of Super Bowl recipes with a couple of crowd pleasers. The first recipe is for pan-fried chicken and the second is for Philly Cheese Fake - it's a Philly sandwich made with portabella mushrooms instead of steak (vegetarians rejoice)! Have a safe, fun, and tasty Super Bowl Sunday!

Pan-Fried Chicken


Ingredients
  • 1/2 cup whole-wheat flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 2 bone-in chicken breast halves, skinned
  • 2 bone-in chicken thighs, skinned
  • 2 chicken drumsticks, skinned
  • 1/4 cup peanut oil 
Preparation
  1. Sift together first 6 ingredients; place mixture in a large zip-topped plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a rimmed baking sheet. Reserve remaining flour mixture. Loosely cover chicken; chill for 1 1/2 hours. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture. 
  2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes. Internal temperature should reach 165 degrees F. 
Tip: The key to success with this recipe is even heat. If the oil gets too hot, the chicken may brown too quickly before fully cooking. You can lower the heat, or brown the chicken on the stovetop and then cook at 350 degrees F until done. If the oil is not hot enough, the chicken will absorb too much of it. Omit spices in the breading, if you prefer.  

Yields 4 servings (serving size 1 chicken breast half or 1 thigh and 1 drumstick). Total time: 3 hours. 

Philly Cheese Fake Sandwiches



Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 4 large portabella mushrooms, stems removed, sliced
  • 1 large red bell pepper, thinly sliced
  • 2 Tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1/2 teaspoon freshly ground pepper
  • 1 Tablespoon all-purpose flour
  • 1/4 cup vegetable broth, or reduced-sodium chicken broth
  • 1 Tablespoon reduced-sodium soy sauce
  • 3 ounces thinly sliced, reduced-fat provolone cheese
  • 4 whole wheat buns, split and toasted
Preparation
  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano, and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. 
  2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes. 
  3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately. 
Makes 4 sandwiches. Total time: 25 minutes.

Fried Chicken recipe and photo courtesy of MyRecipes.com
Philly Cheese Fake recipe and photo courtesy of EatingWell.com

Thursday, January 30, 2014

Even MORE Super Bowl Recipes!

City Greeners, as the countdown to the Super Bowl continues, so do our big game recipe ideas. Today we're sharing two recipes to keep your guests snacking away. The first is for pita chips (which would pair perfectly with the white bean dip we shared on Wednesday!) while the second is a homemade version of a pub food favorite, jalapeno poppers. Check it out!

Garlic & Herb Pita Chips



Ingredients

  • 4 6-inch whole-wheat pitas
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
Preparation
  1. Position oven racks in middle and lower third of oven; preheat to 350 degrees F. Coat 2 large baking sheets with nonstick cooking spray.
  2. Cut pitas into 8 wedges each and separate each wedge at the fold. Place the pita wedges, rough side up, in an even layer on the prepared baking sheets. Brush with oil and sprinkle with Italian seasoning, garlic powder, and salt.  
  3. Bake the pita wedges, switching the baking sheets halfway through, until golden and crispy, 6 to 10 minutes (depending on the thickness). 
  4. Serve with guacamole, salsa, hummus, or bean dip. Store in an airtight container for up to 4 days. 
Makes 8 servings of 8 chips each. Active time: 20 minutes; total time 20 minutes. 


Jalapeno Poppers



Ingredients
  • 12-18 whole, fresh jalapeno
  • 1 cup nonfat refried beans
  • 1 cup shredded monterey jack of extra-sharp cheddar cheese
  • 1 scallion, sliced
  • 1 teaspoon salt, divided
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup fine cornmeal 
  • Olive oil or canola oil cooking spray
Preparation
  1. Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on high until just softened, about 5 minutes. 
  2. Meanwhile, combine refried beans, cheese, scallion, and 1/2 teaspoon salt in a small bowl. 
  3. When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4 teaspoon measuring spoon works well). Fill each pepper with about 1 Tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling. 
  4. Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray. 
  5. Place flour in a shallow dish. Lay beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Drop in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray. 
  6. Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more. 
Tip: Cover and refrigerate the filling (step 2) for up to 1 day if you would like to make ahead.
Tip: Touching hot peppers can "burn" your hands. Wear rubber gloves or wash your hands thoroughly after handling them. Be sure not to touch your eyes! 

Makes 12-18 poppers. Active time: 40 minutes; total time 40 minutes. 


Pita chip recipe and photo courtesy of EatingWell.com
Jalapeno popper recipe and photo courtesy of EatingWell.com

Wednesday, January 29, 2014

More Super Bowl Recipes

Following suit with our previous posts, we're preparing our beloved City Greeners for a Super Bowl smorgasbord. The central theme of our featured recipes incorporates a healthy twist on the old favorites.

Today we're featuring two concoctions. The first is a favorite pub food - onion rings! These little guys are battered then baked in the oven instead of fried. The second delicacy is an alternative to french fried potatoes- they are oven "fried" zucchini sticks!

Happy cooking, City Greeners.

Oven Baked Onion Rings



Ingredients
  • 2 medium sweet yellow onions
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3 large eggs
  • 1 1/2 cups fine dry breadcrumbs, preferably whole-wheat
  • 1 Tablespoon seasoning blend, such as Cajun or jerk
  • Olive oil or canola oil cooking spray  
Preparation
  1. Position racks in upper and lower thirds of oven; preheat oven to 450 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
  2. Cut off both ends of each onion and peel. Slice into 1/2-inch-thick (or slimmer) slices; separate into rings. Place the rings in a medium bowl; cover with cold water. 
  3. Combine flour and baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine breadcrumbs and seasoning in a third shallow dish. Working with one ring at a time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg and let any let any excess drip off. Then coat in the breadcrumb mixture, shaking off any excess. Place on the prepared baking sheets. Generously coat the onion rings with cooking spray.  
  4. Bake for 10 minutes. Turn each onion ring over and return to the oven, switching the positions of the baking sheets. Continue baking until brown and very crispy, 8 to 10 minutes more. 
Makes 6 servings of 6-7 onion rings each. Active time: 40 minutes; total time: 1 hour. 

Oven Fried Zucchini Sticks



Ingredients

  • Canola or olive oil cooking spray
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 2 Tablespoons cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
  • 2 large egg whites, lightly beaten
Preparation
  1. Preheat oven to 475 degrees F. Coat a large baking sheet with cooking spray. 
  2. Combine flours, cornmeal, salt, and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with a generous amount of cooking spray. 
  3. Bake on the center rack for 10 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 8 to 10 minutes more. Serve hot. 
Makes 4 servings. Active time: 20 minutes; total time 40 minutes. 

Onion ring recipe and pictures courtesy of EatingWell.com
Zucchini fries recipe and pictures courtesy of EatingWell.com

Tuesday, January 28, 2014

Super Bowl Recipes

City Greeners, since our baked potato bar Super Bowl post was so popular, for the rest of the week we'll be providing recipes to help you make the most of your Super Bowl menu. What will all these recipes have in common? Each one will be a healthy twist on an old favorite.

To keep the ball moving, today's recipe is a white bean dip. Enjoy on the side of some pita chips or a veggie platter!


White Bean Dip 

Ingredients
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 Tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/4 cup loosely packed chopped fresh sage leaves
  • 1 teaspoon extra-virgin olive oil
  • Salt and pepper, to taste
Preparation
  1. Place cannellini beans in a bowl and mash with a fork; set aside.
  2. Heat a small pan over medium heat; add 2 Tablespoons extra-virgin olive oil, and let warm. Add garlic and chopped sage leaves. Stir consistently for 4 minutes or until garlic is brown and sage is crispy. 
  3. Pour hot oil over beans; stir. Mix in salt and pepper to taste. Garnish with 1 teaspoon extra-virgin olive oil. Cover and store in refrigerator up to one week. 
Recipe and image courtesy of Health.com

Thursday, January 23, 2014

Super Bowl Gets Super Easy

City Greeners, Super Bowl XLVIII is rapidly approaching! While we watch as the Seattle Seahawks and the Denver Broncos face off, millions of Americans will be munching away. If your house is one of those football hot spots, here's a super easy way to liven up your Super Bowl gathering - a baked potato bar.



Baked potato bars are all the rage. You provide the potatoes and the fixins, and your guests help themselves to create their personally-crafted combination. Toppings may include shredded cheese (try some from Marcoot), chives, butter, sour cream (or plain Greek yogurt from Windcrest Dairy), olives, salsa, broccoli, bacon (from Patchwork Family Farms), chili, or anything else you think would be great with a baked potato!



While you get the toppings ready you can bake the potatoes in the oven, or you can "bake" them in the slow cooker!

Slow Cooker "Baked" Potatoes

  1. Scrub the potatoes until they're clean.
  2. Poke holes in the potatoes with a fork. 
  3. Wrap in aluminum foil. 
  4. Cook in slow cooker for 8 hours on low or 4 hours on high.  

HAPPY COOKING! 


Photos courtesy of...
Super Bowl logo: Wikipedia
Baked Potato Bar: Tucker's Catering

Tuesday, January 21, 2014

Slow Cooker Squash

It's chilly outside and one of the best ways to warm the body is through the belly. Again City Greeners, we hope that you were able to buy a little extra before we closed for the MOVE hiatus! Here's a simple recipe that features bacon (straight from Patchwork Family Farms) and acorn squash (from Dry Dock Farm if you put some aside!). Put it in the slow cooker in the morning, then come home and enjoy!


Crockpot Acorn Squash

Ingredients:
  • 2 acorn squash, cut in half and seeded
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 4 Tablespoons butter
  • 1 heaping Tablespoon brown sugar
  • 2 slices bacon, diced 
Preparation:
  1. Season acorn squash with salt and pepper. Sprinkle with remaining ingredients. 
  2. Pour water into slow cooker. Add squash to the slow cooker, arranging so they do not rest directly on top of each other. 
  3. Cook squash on HIGH for 1 hour. Reduce to LOW and cook about 6 hours longer, until tender. 
Serves 4. 



Recipe courtesy of southernfood.about.com 
Images: Acorn squash from Finecooking.com, Bacon from 52KitchenAdventures 



Tuesday, January 14, 2014

Not Open Yet!

City Greeners, we just wanted to remind everyone that we're not yet open at the new market space. Please hold on a bit longer, and we'll let you know when we'll be open full time over there! 

Monday, January 13, 2014

Delicious Delicata Squash Recipe

City Greeners, we know that it's a huge bummer not being able to come to your favorite local food market, but we want to keep your hopes up and your kitchens warm! Here's a recipe you can use with your locally-grown, delicious delicata squash [which we hope you set aside in the pantry before City Greens closed for the big move!].


Roasted Red Onions and Delicata Squash 

Ingredients
  • 1 Tablespoon unsalted butter, melted
  • 1 Tablespoon chopped fresh thyme
  • 1 Tablespoon honey
  • 2 teaspoons olive oil
  • 3 garlic cloves, sliced
  • 2 (12-ounce) delicata squashes, halved lenghwise, seeded, and cut into 1/2-inch slices
  • 1 (1-pound) red onion, cut into 12 wedges
  • 1/2 teaspoon salt, divided 
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 3 Tablespoons chopped fresh flat-leaf parsley
Preparation
  1. Place a baking sheet in the oven. Preheat the oven to 475 degrees F (leave pan in the oven).
  2. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add squash and onion; toss gently to coat. Sprinkle vegetable mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange vegetable mixture in a single layer on pan. 
  3. Bake at 475 degrees F for 20 minutes or until tender, turning once. 
  4. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and chopped parsley. 
Recipe yields 6 servings (serving size of about 1 cup), and takes a total of 30 minutes. 

Recipe and photo courtesy of myrecipes.com 

Friday, January 10, 2014

New Space Update!

Happy New Year, City Greeners! We're all hoping that everybody has had a happy and healthy start to 2014!
We know how curious everybody must be about the progress of our new space at 4260 Manchester. (Our bellies are grumbling, too!) The holidays slowed down the progress, but we're back in full swing. Here's the latest update -

The Board of Adjustment for St. Louis City approved our appeal for re-zoning so we can sell the best food
in the land
Two Men and a Truck helped us move our big refrigerators to the new space (for free!)
Our contractors have built a couple new walls
The electrician is coming Monday to add in some power to the new walls
Plumbers are coming to install our two new sinks (required for food service - again, so we can sell you the finest food!)
Andre Tuckpointing & Brickwork are coming mid-week to make room for a new door to our patio, then our door will be installed the next day
Junior League of St. Louis volunteers have been working out a new checkout system

...PLUS, we'll be meeting with the health inspector and also our architect (who has designed some awesome new produce displays for us!).

Needless to say, we're moving right along, but don't have an exact date in place for the new opening. (With all the work we're doing, we have to have inspections for the plumbing, electric, etc. just so the City knows everything is up to code and in proper working condition... for our safety and yours!)



We'll keep everybody updated through email and here on our blog.  If you're not on our email list, contact us at citygreensproduce@gmail.com and we'll be sure to add you on!


Photos: Clipart, City Greens File