Point Labaddie Farmers Market
Thursday, June 21, 2018, 4:00pm-7:00pm
at Point Labaddie Brewery
1029 Thiebes Rd, Labadie MO
As I write this, the weather is stunning. And, it’s the first day of summer! I really like giving you the latest and greatest market report and blog about who will be at the market from week to week and what you will be able to purchase. But I also know from doing this for many, many years that sometimes it’s just not possible. As the season progresses, the temperatures warm up, the rain may or may not drop on a particular farmer’s fields or gardens, produce begins to pop overnight (or not)…these folks working hard to grow our food and raise our chickens, pigs and cows are just WAY too busy to sit down and email or text me. They really are. Or, they may not know what they are going to find ready for harvest until hours before market when they are ready to bring US the freshest food possible.
I know we have all gotten into the habit of planning our meals and menus around whatever we feel like eating or preparing from day to day and week to week and go to the grocery store to buy whatever we want, whenever we want it. Or, we look at ads and plan what’s on sale. I get it. Planning menus and deciding what to eat by waiting to see what’s going to be at the market may not seem realistic or practical. I am a creative and spontaneous person when it comes to meals and preparation and through many seasons of shopping primarily at farmers markets I have learned to make it work for us. I find it fun to be surprised from week to week and season to season. It didn’t happen overnight. I think after a while when I really started to taste the difference in fresher, seasonal, locally grown and produced food that those eventually became the deciding factor for me. “Grocery store food” just doesn’t have the quality taste or color or aroma and for the price that I am paying and the calories and nutrition that go into meals and food preparation, I can’t go back!
(I posted a recipe and a few ideas at the end of today’s blog)
So I ask you to give the creative, spontaneous, surprise “what are we going to eat this week” a try and see what happens. If you have questions about preparation or want recipes, ask one of the vendors or myself. We would LOVE to inspire you! I encourage you to support your local grocery store as we all need to get items from the local grocery store and probably always will. At the same time, I encourage you to move some of those food dollars to a micro-local level and give them to a local food producer. I encourage you to try some local, seasonal produce that you would not normally think of preparing or switch up your salads to more local and seasonal non-traditional ingredients. Try meat cuts from a local producer and talk to them about their methods of raising and butchering their animals.
We are the new, little market that COULD, that CAN and WILL succeed, grow, prosper with your continued support. Thank you for your feedback and comments. We are a producer only market and even if we have just a few vendors from week to week, I can assure you that it is the freshest, most local and seasonal food that is available right here, right now. We are and will stay a producer only market and will stay with a strong emphasis on veggies, fruits, meats, eggs and other local food items.Our vendor list will continue to grow as the customer base increases and as the seasonal produce continues to increase.
I really don’t know all of the vendors that will be at the market today.
I do know we will have pastured meat and eggs from Stuart Farms. We have a new produce vendor joining us this week, Maggie of Iron Hill Farm (Union MO) along with Rosy Buck and Three Girls and a Tractor
TOMATOES, cabbage, beets, zucchini, cucumbers, kale, FRESH CUT flowers, pecans, sprouts, kombucha and some surprises.
Point Labaddie Brewery Grill will be serving Crooked Creek smash burgers, Companion pretzels and Williams Bros hot dogs.
Live music by Mattie Schell (formerly of The River Kittens)
Great beer by the Grimm Brothers and lots of community fun!
Hope to see you at the market.
Recipe and Other Inspiration
Some of you that have followed the other market blogs and market reports for a year or so know that I am a home canner and preserve a lot of food and make a lot of our condiments. I have a zucchini pickle relish recipe that I will be sharing with you as we all need more ideas, inspiration and creative, culinary direction on what to do with all of the zucchini. This relish can be “hot packed” in half pint or pint jars or you might just want to make a small batch and keep in in your fridge for several weeks. (see below)
Zucchini chips, zucchini bread and casseroles are just a few ideas of how to enjoy the prolific amounts that we see at the market throughout the season. Yellow summer squash is another abundant summer vegetable that I always look for new recipes and preparation ideas. I just came across a recipe for curried yellow squash soup that looked really easy and delicious. Roasted beets, raw grated beets in salads, pickled beets, beets in smoothies, old-fashioned chocolate, beet cake (similar to red velvet cake) are all of my favorite ways to enjoy beets.
Zucchini Relish ( can also combine with cucumbers)
Makes 7 pints (can be reduced for smaller batch)
12 cups clean, unpeeled, shredded zucchini (and/or cucumber)
4 cups finely chopped onions
5 TBLS kosher or canning salt
2 sweet peppers (red or green) chopped fine
6 cups sugar
2 1/2 white vinegar
3/4 tsp ground nutmeg (optional)
3/4 tsp ground turmeric
1 1/2 tsp celery seed
1/2 tsp ground pepper
In non-reactive bowl mix shredded zucchini with onion and salt. Mix thoroughly, cover and refrigerate overnight.
Drain zucchini and onion, rinse thoroughly, drain and squeeze to dry as much as possible.
In large pot add peppers, sugar, vinegar and spices, add zucchini and onions, mix, bring to boil, stir, simmer for 30 minutes,
Hot pack in sterilized jars OR put in container and use for several weeks.