Chowing at Farmer's Markets (St. Louis)
The sun was shining (finally) and I was all dressed up with no place (in particular) to go. So I meandered over to the Kirkwood Farmer's Market. This being my first spring in St. Louis, the first thing I realized is that Missouri doesn't have much home grown produce this time of year. None-the-less, I made some wonderful discoveries. Asparagus, which I later wrapped in spicy coppa, grilled and placed on bruschetta with tallegio cheese and wilted ...WOOF!
But this isn't what I am talkin' about. I had a rockin' sandwich at a place called Babalu's Snack Shack. I got a gordita, which is a weird sort of Caribbean gyro with spicy grilled chicken in a haunting sweet and spicy sauce, loaded with veggies and such. Cheap and good. They were also selling the sauce, which I bought and plan to use on grilled wings, for which they provided.
Then, when I walked that off, I joined a serpentine line of anxious teenagers awaiting the seasonal opening of the local rage, Tropical Moose. If you haven't heard of it, you're in a coma.
Wake up St. Louisans' and get your keesters over there. There are promises of wonderful produce in June. But really, my question is, where are the best farmer's markets here and is there good eatin there?...I'm in search of good eats.
I am fond of the Tower Grove Market(Tower Grove Park in St. Louis) It opened Saturday. Lots of good food to eat there too (crepes, lamb gyros, baked goods) along with stuff to take home (not too much produce yet there either, but fresh bread, eggs goat cheese, lamb, beef, jam, fresh pasta and home made dog cookies!). There is good music too.
Hi! I am a fan of the Maplewood Farmers' Market, as it is the only non-Saturday market with producers, not just re-sellers. Breads, chocolates, cheeses, fresh figs, lemonade, some sandwiches, etc. Actually, not a lot of prepared foods, now that I think about it.
Soulard might be a good place to try.
My comment is that due to the very wet and cool spring that we have had, produce is arriving a couple of weeks later this spring than normal . . . .p.j.
That's from Dana Holland, who's had a couple of first-rate restaurant kitchens around town. He really understands flavor.