Review of Agriculture data from 1925-2007 within a 100-mile radius of St. Louis

Posted by on Mar 5, 2015 in Blog | Comments Off on Review of Agriculture data from 1925-2007 within a 100-mile radius of St. Louis

Review of Agriculture data from 1925-2007 within a 100-mile radius of St. Louis

St. Louis, MO: A new report called the St. Louis Regional Food Study was released today by the Missouri Coalition for the Environment (MCE). The study analyzes the impacts of industrial agriculture on our diet, health, and environment. MCE looked at 59 counties within a 100-mile radius around the City of St. Louis using agricultural data from 1925-2007, called a “foodshed.”

The report found that only one tenth of one percent of cropland in the 100-mile radius is dedicated to non-commodity fruits and vegetables. “The St. Louis foodshed had more than six times the number of acres growing fruits and vegetables in 1925 than we do today,” said Melissa Vatterott, lead author of the study. “We have the opportunity to feed our region but instead we are growing corn and soy that are used as fuel, animal feed or unhealthy, processed foods.”

Starting in 2012, MCE gathered an array of county-based data that relates to our health, the environment, our food, and the local economy in St. Louis and surrounding 58 counties. The St. Louis foodshed spends over $17 billion annually on food, with much of the money leaving the region to pay for processing, packaging, transportation, and other costs associated with our national industrialized food system.

“The higher per-unit cost of raising a tomato on a small farm in our foodshed puts local tomatoes at a cost disadvantage compared to the economies of hundreds-acre tomato plantations in Florida, Mexico, and Texas,” said Andy Ayers, a local food entrepreneur. “This is directly related to artificially low petroleum prices from the fertilizers and pesticides used by the mono-crop farms to the diesel fuel the 18-wheelers use to bring produce into this market.”

“We hope the foodshed study increases collaborations with local farmers, food providers, health advocates and people who care about creating a local food system that benefits our health, economy, and environment,” said Vatterott. “The Missouri Coalition for the Environment looks forward to helping create this vision.”

More information on the Foodshed Study can be found here:

Spring is only 23 days away!

Posted by on Feb 12, 2015 in Blog | Comments Off on Spring is only 23 days away!

Spring is only 23 days away!

All the bands have been booked and most of the events have been scheduled…did you take a look at the calendar?  I hope to get schedules ordered and T-Shirts printed next month!  As I previously told you, we kick-off the market with a brand new “Springfest”, as we partner with the City of Ferguson to have an all-day fun-day!

Check back soon to see what is in store for you at the next indoor market!

Thank you for all your support!

See you at the indoor market March 21st, 9-12 @ St. Stephens Episcopal Church.

Pie Bakeoff Day at the Market July 12

Posted by on Jul 6, 2014 in Blog | Comments Off on Pie Bakeoff Day at the Market July 12

Pie Bakeoff Day at the Market July 12

“Clowns have no respect for pie.” ~ Demetri Martin

…but the market does!! Its pie-bakeoff day and we want you to bring your best pie. It doesn’t matter the fruit (is there really a bad fruit pie?) so bake it up and bring it out for tasting. Judging begins at 10:30, so please be at the information tent by 10:00AM.  *Recipes must be homemade, please no jars, cans or anything else you may purchase at stores and restaurants, etc. Both winners will be receiving $25 in market bucks.

Kamp’s peaches will be attending the market this Saturday!  Come early, due to weather this spring the peaches are delicious but unfortunately there are limited.

We will be featuring our Artist tent this week, stop by and grab a new book to read this summer.

We will also be featuring kid’s art activities provided by Northern Arts Council.

Maple Jam Band will be performing 9-11AM.

Red Cross Blood Drive on July 5

Posted by on Jun 30, 2014 in Blog | Comments Off on Red Cross Blood Drive on July 5

Red Cross Blood Drive on July 5

The Red Cross must collect 15,000 blood donations every day to meet the needs of patients across the country. This can be challenging during the summer months of June, July and August, when an average of two fewer donors schedule an appointment to give blood at each Red Cross blood drive than what patients need.  Please sign up for the Ferguson’s Blood Drive on Saturday between 9:00-11:00 am.  To make your apt., call 314-324-4298

We will be hosting our 1st annual Junior Vendor Tent, with kids making and selling their own products! Make sure you stop by and support our youngsters as they learn the business side of the market. After you have shopped and grabbed some delicious food, sit under the umbrella and listen to the Eastside Acoustic Duo. The Ferguson farmers Market is your Saturday destination from 8-12!

Looking for volunteer judges for July’s many food contests, please email to apply.

Berry Time Cobbler

Posted by on Jun 24, 2014 in Blog | Comments Off on Berry Time Cobbler

Berry Time Cobbler

Well its berry time…raspberries and blackberries, that is! And here is a delicious recipe for both of them from

  • 4 c. mixed berries (blueberries, blackberries, and/or raspberries)
  • 1 1/2 c. sugar, divided
  • 1 stick butter
  • 1 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. milk

Mix berries and 1/2 cup sugar and set aside. Melt butter in a 9 x 13 glass dish. Combine all remaining ingredients and mix until lumps are gone. Pour batter over butter and spoon fruit on top. Bake in a preheated 325°F oven for 50-60 minutes.

Tortellini Bacon Broccoli Salad

Posted by on May 29, 2014 in Blog | Comments Off on Tortellini Bacon Broccoli Salad

Tortellini Bacon Broccoli Salad

We are officially into June; was it me or did May fly by?? I had a hard time deciding on what salad looked best for this week’s recipe but I finally decided on this delicious recipe from I cannot wait to try it!
Tortellini Bacon Broccoli Salad

Submitted By: MostAwesomeChefEver
Photo By: Molly
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 10

A pasta salad made with cheese tortellini, bacon, and broccoli makes a flavorful side dish, and it’s hearty enough to make a lunch or light meal, too.


  • 2 (9 ounce) packages refrigerated three-cheese tortellini
  • 1 pound bacon
  • 4 cups chopped broccoli
  • 1 pint grape tomatoes, halved
  • 2 green onions, finely chopped
  • 1 cup bottled coleslaw dressing


  1. Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
  3. Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.

Printed from 5/29/2014

What To Do With All Those Radishes…

Posted by on May 20, 2014 in Blog | Comments Off on What To Do With All Those Radishes…

What To Do With All Those Radishes…



Looks like summer has arrived just in time for the holiday weekend! Are you wandering what to do with all those radishes? Here is a great recipe from “”…




Pesto, Radish, and Sea Salt Crostini

Makes 24| Hands-On Time: 10m| Total Time: 25m


  • 24 thin slices baguette (from 1 small loaf)
  • 2 tablespoons olive oil
  • 1/2 cup pesto
  • 8 radishes, thinly sliced
  • flaky sea salt


  1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
  2. Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.

Hope everyone plans a trip to the market this holiday weekend because we have some fun things happening and you can stock up on everything you need for that BBQ. WE have Northern Arts hosting activities for the kids, sheep-shearing by Wildflower Farms and of course delicious breakfast and lunches available.

Free Bio-Degradable Bags!

Posted by on May 12, 2014 in Blog | Comments Off on Free Bio-Degradable Bags!

Free Bio-Degradable Bags!

The market is excited to introduce green bio-degradable green bags free of charge if you forget to bring your own. Just ask the vendors for them, the market has provided them to vendors who don’t use paper bags. We have recycling throughout the market as well as new compost buckets. Thanks to EarthDance who has volunteered to transport them every week to the farm. Eco-Team has generously provided the buckets. We have updated the vendor list to include all our returning vendors and added our new vendors.

We are very fortunate this season to have the F.Y.I. community service youth help around the market. They will be doing some interviewing, some clean-up, taking pictures and even helping you out to your car…if you see them stop and say “HI”. Check back weekly, we will be sharing what is available what is happening, recipes, garden tips and anything else I might have received questions about.

Mid-April Market News – Going Green!

Posted by on Apr 21, 2014 in Blog | Comments Off on Mid-April Market News – Going Green!

Mid-April Market News – Going Green!

It is almost May and with the beautiful Easter holiday in your rearview it is time to think about what’s up next.  Earth Day is right around the corner and I want to tell you about some of the new green initiatives at the Ferguson Farmers Market. We are so excited to partner with EarthDance and the Ferguson Eco-Team to collect vegetable scraps, along with egg shells and donate to their compost piles. At the Market, we will have a few buckets out and information about what you can compost. My goal is for the Market to have some onsite compost bins. Also new this season: bio-degradable plastic bags will be available to our vendors so you can carry your fresh goodies home in earth friendly bags.

The trees are blooming, tulips are opening and the temperatures are rising. April and May are looking to be warmer than normal, and with the exception of a few random snow flurries last week, spring is here! The Old Farmer’s Almanac is predicting a wet spring but warm temps. I started working in my garden Easter weekend and this list was very helpful. In my next blog entry I am going to add some companion gardening tips for everyone.

Vegetable Time Table

  • Finally, no more planting indoors, the next two-weeks are all about transplanting and planting outdoors.
  • If you haven’t started, you only a few days left for prime-time planting on onions, kale, leeks & collards.
  • Starting this weekend, you can begin planting: arugula, brussels sprouts, garlic, lettuce, melons, mustard, parsnips, peas, radishes, rhubarb, salad greens and spinach. Your goal should be to have them planted by May 3rd. That allows you about three-weeks to get your garden growing.
  • Transplanting the vegetables can be tricky, if you planted in peat pots you can just dig your hole and stick the entire plant in the ground, this also works if you planted in burlap. If you used plastic pots to plant in just be careful and disturb the root system as little as possible. You can begin transplanting: broccoli, cabbage, cantaloupe, cauliflower, eggplant, peppers and tomatoes. You have time until May 31st to finish transplanting all your vegetables. Lastly, you can begin planting all your herbs, take your time you have until May 17th to finish your herbs up.


Lemon-Rosemary Dressing

  • 1 sprig of rosemary
  • 1 small garlic-clove
  • 1 strip of lemon-peel
  • ¾ cup olive oil
  • ¼ cup lemon juice
  1. Place the rosemary and garlic on a cutting board. Lightly crush both with the side of a heavy knife.
  2. Put the rosemary, garlic, and lemon peel in a clean bottle with a tight-fitting cap. Pour in the oil and lemon juice. Cap the bottle, shake well.
  3. Refrigerate and use within 1 week. Shake before serving.

*Makes 1 Cup

Herb-Infused Roasted Potatoes

  • 2 pounds small red potatoes
  • 3 sprigs rosemary & oregano
  • 2 sprigs sage, bay leaves, parsley & basil
  • 1 sprig fennel
  • 1 teaspoon sea-salt
  1. Preheat Oven to 400 (F)
  2. Place a layer of the potatoes in a 2-quart baking dish. Top with a layer of rosemary, sage, fennel, bay leaf, parsley, oregano, basil and a sprinkle of the salt. Repeat to make 1 or 2 more layers and use all the potatoes, herbs and salt. Cover tightly.
  3. Roast for 1 ¼ hours or until the potatoes are tender when pierced with a fork. Remove the bay leaf before serving.

*Makes 6 servings

I wanted to keep everyone aware of few healthy activates going on in the area. The Couch to 5K is at 6PM at Forestwood Park.

Finally, here are some helpful links for different for local community groups in Ferguson.

Happy April!

Posted by on Apr 7, 2014 in Blog | Comments Off on Happy April!

Happy April!

April showers bring May flowers… I think we are all ready for some May flowers! This winter has been extra-long and extra rough and it looks like it is still holding on. Cardinal’s Opening Day calls for highs around 50 and rain showers. Technically, opening day is not a holiday but neither is Earth Day and it gets all types of attention; let’s celebrate the three holidays in April; Cardinals Home Opener, Earth Day and Easter.

This season’s last indoor market is April 19th followed by the May 3rd start to 26 weeks of outdoor Ferguson Farmers Market fun. The first market will be a gardener’s paradise. We have scheduled a Master Gardner from the Missouri Botanical Garden. Easy Chicken, a company that will visit your home and set up a complete backyard chicken area will be at the Market. Easy Chicken provides everything you need for one price. The Ferguson Eco-Team will also be there and they will have information about composting, green gardening and recycling. This year Eco Watch and Ferguson Farmers Market are happy to partner with Earth Dance Farms. The Ferguson Eco-Team will deliver compostable food scraps collected at Ferguson Farmers Market to Earth Dance Farm. There will be a few other surprises that should help you get into garden mode. I hope you are as excited as I am for the market to open. As usual there will be live music, fantastic vendors and fun for all. I hope the entire community will get involved this season.

There are lots of healthy events happening around town. Curves in Ferguson has the new Julian Michaels’ set, The Ferguson Bike Shop is hosting weekly bike rides, the couch to 5K training for the Twilight Run and Parks & Recreation fitness/sports classes. I will include the links at the end. If you have any questions, please feel free to ask.


This recipe is one of my grandmother’s favorite. Since lettuce is about the only vegetable I have growing right now, I thought I would include it. It also includes bacon, and we all know how popular bacon is right now; I have recently seen bacon lip-gloss at stores in the mall…not sure about that one!

*you can pick up all of these items at the Ferguson Farmers Market

Dutch Lettuce

  • 1 pound lettuce
  • 2 cold boiled potatoes, diced
  • 3 thick slices bacon
  • ½ cup vinegar
  • 2 hard-boiled eggs

Shred Lettuce and mix with potatoes. Cut bacon into squares, fry & sprinkle over lettuce. Mix vinegar with bacon fat & pour over the salad. Garnish with eggs. Serves 6

Sweet Potato Waffles

  • ¾ cup sifted flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon nutmeg
  • 1 egg, separated
  • 1 cup milk
  • 1 cup mashed sweet potato
  • 4 tablespoon fat

Sift flour, baking powder, salt, sugar and nutmeg together. Combine with beaten egg yolk and milk and beat until smooth. Add sweet potato and fat and continue beating. Fold in stiffly beaten egg white. Bake in heated waffle iron until brown. Sprinkle with sugar and cinnamon and serve with roast turkey. Serve 4

I wanted to mention the 2 CSAs that our vendors offer, both Earth Dance and Mast Farms offer farm fresh vegetables and fruits, among other things every week. Both farms offer convenient market pickup.

Here is your May weekly Vegetables checklist:

Plant indoor, as Seeds:

  • Cantaloupe, 3/22-4/5
  • Cauliflower, 2/22-3/22
  • Eggplant, 2/8-4/19
  • Peppers, 2/8-4/19
  • Tomatoes, 2/22-4/19

Outdoor Plant:

  • Arugula, 4/5-5/3
  • Brussels Sprouts, 4/5-5/3
  • Carrots, 4/5-7/12
  • Collards, 3/22-4/19
  • Endive, 4/5-5/3
  • Kale, 3/22-4/19
  • Leeks, 3/22-5/3
  • Lettuce, 4/5-5/3
  • Mustard Greens, 3/29-5/10
  • Onions, 3/22-4/19
  • Parsnips, 4/5-5/3
  • Pea, 3/15-5/3
  • Radish, 3/15-5/3
  • Rhubarb, 3/29-5/3
  • Salad Greens, 4/8-5/3
  • Spinach, 3/22-5/17
  • Swiss Chard, 4/5-6/28
  • Turnips, 3/22-5/3
  • Watermelon, 4/19-5/31

Transplant Outdoors

  • Broccoli, 4/19-5/31
  • Cabbage, 4/5-5/17
  • Cantaloupe, 4/19-5/31
  • Cauliflower, 4/19-5/31
  • Eggplant, 4/19-5/31
  • Peppers, 4/19-5/31
  • Tomatoes, 4/19-5/31

 Lastly, I have included some links for different for local community groups in Ferguson.