Trillie's Taste

Recently I have had the pleasure of getting to know and become a part of a wonderful organization that is making a difference in our community. The benefits of eating locally produced and minimally processed foods are gaining national attention, from the First Lady, Michelle Obama launching a health awareness campaign to numerous media outlets marketing health conscious and "organic" living. You can become part of this movement, and City Greens Produce is a great way to serve your community and learn about local foods.





City Greens Produce, a Catholic Charities Farmers Market, allows you to purchase fresh, local, naturally grown produce at reduced prices. I joined Operation Food Search in using the local ingredients being sold at the market to make sample dishes that are affordable and healthful. Yesterday, they had a variety of greens, farm fresh eggs, and meat, all provided by  Dry Dock Farm, a locally owned farm run by Mark and Michelle Wagstaff.

Companion Bakery also sold some of their delicious breads and baked items, featuring their addictive pretzel and introducing their new chocolate chip pretzel rolls, which are being sold in local grocery stores. Angel baked  chocolate chips cookies  were spotlighted and also super tasty, providing employment, small business training, and character development, all while producing delightful treats.



City Greens Produce operate out of two locations. The Fr. Tolton Center, located at 1018 Baden Ave, 63147, is open from 9:00 to noon on Fridays and on second Saturdays. The Midtown Catholic Charities, situated at 1202 S Boyle, 63110 is open from noon to 6:00 pm on Thursdays and Fridays and from 8:30 – 11:30 am on first Saturdays.

People earning over $30,000 a year are asked to become sponsoring members to allow the underserved gain access to local and healthful foods. For more information on how you can get involved check out the Midtown Catholic Charities website.

 For a great way to make a  hearty meal using the season's fresh greens, try this Tuscan-inspired soup/stew that is sure to warm your and loved one's hearts on a chilly spring night :)

• 3 Tablespoons of olive oil
•  1/2 cup of locally produced bacon, diced
• 4 garlic cloves, minced
• 1 medium onion, diced
• 2 carrots, diced
• salt and pepper
• 1/2 cup white wine
•  2 tablespoons of cider or herbed vinegar  
• 5 cups chicken or vegetable broth
• 1/2 lb stale bread, torn into pieces
• 1 (15 ounce) can small white beans, smaller than canellini beans
• 3 cups chopped kale
•  3 cups swiss chard
• 3 cups collard greens
• 1/2 cup grated Parmesan cheese

1. Heat soup pot over medium-high heat. Add oil and bacon and render for 4 minutes. Add garlic, onion, carrots, and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.

2.  Stir in greens and cook for 5 minutes until slightly wilted. Add the stock and bring up heat.

3. Cook the greens for about 25 minutes. Add the vinegar.

4.  Simmer 5-10 minutes, stirring soup as it simmers. Add the beans and pieces of bread, keep stirring until the soup thickens and becomes dense.

4. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil. Enjoy!