Watermelon, cantaloupe, sweet corn and a lot of tomatoes….

Point Labaddie Farmers Market
at Point Labaddie Brewery
1029 Thiebes Rd, Labadie MO
Thursday, August 2, 2018


I spent last Friday afternoon and evening, all day Saturday (morning to evening) and again Sunday morning, at a culinary camp. A cooking school where I was rather immersed with 14 other people including the author of the cookbook “Preserving Italy”, Domenica Marchetti .  I was quite excited and really looking forward to the weekend. As most of you know, I am an avid “canner” and love to preserve our local, seasonal produce. The subtitle of her book is “Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions.”  A few days before the class started, I was able to connect with the cooking school coordinator and successfully helped procure a lot of the local, seasonal produce needed for the class. It was a happy moment! It was a very enjoyable weekend and I learned a lot. I came away with a new perspective, great ideas and inspiration on canning and preserving outside of the typical Midwestern Missouri  canning and preserving traditions.  As soon as I got back home, I practiced making gnocchi, used the last of my tomatoes on the counter to make fresh sauce and looking forward to preserving more peppers, eggplant, peaches, melons and tomatoes with an Italian twist.
(**I have included the links to Domenica’s website and to the book, please take a look**)

As usual I would like to encourage all of you to shop local and seasonal. I would like all of you to create dishes and meals and menus in your home kitchens using more and more local, seasonal ingredients. Even if you are not a “canner” or preserve foods, many dishes and condiments can be made in small batches and kept in a jar in the fridge for weeks; sometimes months.  I experimented last week with some small batch canning, using a regular size pot and skillet on my stove top. Using only a handful of this and that from the market, I came up with a jar of delicious Peach Chutney and a jar of Berry BBQ Sauce.
I will be posting some recipe ideas and following up with creative ideas and inspiration throughout the week as I see what the market vendors will be harvesting and bringing to the market for you to purchase and enjoy at home.

Meanwhile, at the market today I have given the producers the opportunity to sample and sell some of their products for you, the customer to taste and to purchase. I cannot tell you exactly what will be available, but I can give you an idea of what to expect.

Stick, Bowl and Roll will be our prepared food vendor today and the menu will be:
Pork Adobo
Pork BBQ Stick with Asian Slaw
Garlic Fried Rice
Micheal cooks everything to order. He uses his mom’s and grandma’s traditional Filipino recipes

Three Girls and A Tractor will be popping their own popcorn (You know those little ears that you have been seeing on their table?)
Jamie might also have some melon slices to sell

Alpacas of Troy will have limited samples of his Boerwoer sausages and will probably accompany it with one or two of Anna’s (Memorable Creations) spicy preserves

Anna of Memorable Creations will have cobblers for sale and some samples of her preserves

El Chico Bakery, Crooked Tree Farm, Wine Creek Farm, Farrar Out Farm will also be at the market today.
Stop by and purchase baked goods, pastured meats, eggs, produce and more….


Live Music by Ryan Kemp

See you at the market.
market manager



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