Baetje Farms Wins the Gold for Remarkable Cheese

Baetje Farms LLC has received gold award recognition for their Coeur de la Creme Three Pepper Blend of goat cheese after judging in October by the United Kingdom’s Guild of Fine Food. Called the World Cheese Awards, the judging was held in Las Palmas, Gran Canaria, only the second time the awards have been held outside Britain in their 21 year history.

In addition, Baetje Farms won bronze for their Coeur de la Creme Bavarian Lemon Creme, as well as for their Coeur de la Creme Garlic and Chives. These and other flavors of their pure farmstead artisan cheese are available at the Soulard Farmers’ Market, Fridays from 8 a.m. until 1, Saturdays from 7 a.m. until 1, brought to you by Steve and Veronica Baetje and their staff.

The World Cheese Awards judging attracted 2,440 entries from 34 countries. Judges came from 24 countries, including Mexico, South Africa, Japan and Australia and 140 cheeses from around the world were awarded with gold by the international jury. For additional information about the judging, visit www.finefoodworld.co.u./content/WorldCheeseAwards/62.html.

Steve and Veronica produce their goat cheese products fresh with milk from their own herd of registered Saanen dairy goats.

Fed on an all natural diet of whole grain ration, locally grown alfalfa hay and browse pasture, weather permitting, the goats also receive an unlimited supply of filtered spring water. The cheeses are made by hand, using old world cheesemaking techniques coupled with high standards of quality and precision.

Steve and Veronica Baetje have been working with goats for over 10 years and have been licensed to produce cheese for retail sale since Sept. 2007. Veronica has completed the Advanced Cheesemaking course from the Vermont Institute of Artisan Cheese through the University of Vermont in Burlington, where experts are brought in from around the globe to give hands-on experience and to further the craft of artisan cheese here in the United States. Baetje Farms boasts a state of the art plant, built with the guidance and direction of Neville McNaughten with Cheezsorce.

Madame Chouteau, who loves the Baetje products, congratulates Veronica and Steve for awards well-deserved, and reminds area cheese enthusiasts of how lucky we are to have their outstanding products available at the Soulard Farmers’ Market.

Our Special Oktoberfest Festival

The Oktoberfest event has again landed on Soulard, another commercial exploitation of this historic district by private interests. Striving mightily to pretend that it is a neighborhood event, instead of a private, money-making activity, Oktoberfest further degrades the quality of residential life, distracting attention from growth and improvement, focusing on a party.

At the Soulard Special Business District forum, held on Sept. 30, a question was raised regarding security during Oktoberfest. It was interesting to listen to Alderwoman Phyllis Young during the ensuing discussion. She assured those attending that the responsible organization - Soulard Oktoberfest Benevolent Association - had assumed full responsibility for security.

She also said that the so-called festival will no longer be held in Soulard after this year. "They have promised this is the last year," she said, ignoring the fact that the organizers promised the same thing last year. She could have made the point that the organizers will say (and promise) anything to continue the event in Soulard.

Finally, she added that Oktoberfest was growing in popularity, and any who "did not like this event in their neighborhood should make their voices heard." She neglected to say to whom comments should be directed. Perhaps Santa Claus? The Easter Bunny?

St. Louis Post-Dispatch readers will recall that Alderwoman Young seems not to be a fan of Oktoberfest, possibly because she doesn’t want another over-the-top commercial event added to her legacy. She has good cause for embarrassment.

The Soulard Mardi Gras has grown to its present state of disorder as a public drunk during her reign as alderwoman. It gets a free pass from the City of St. Louis because our wise City Fathers are so desperate for revenue, no matter what the cost to a city neighborhood, no matter how disgraceful the event.

SMG has changed the tone of the entire neighborhood, transforming the culture from neighborhood growth and improvement to "let’s have a party." Thus, it gets a free pass from the Soulard Restoration Group, an organization now devoted to drinking. Their glib motto is: "If you don’t like Soulard Mardi Gras, then it’s time to move." And many otherwise contributing people have done this.

Anyway, after some skirmishing in the pages of the Post-Dispatch, Alderwoman Young wrote a letter - on Board of Aldermen stationary - on May 30, 2009 to Mr. Victor Wendl, President, Soulard Oktoberfest Benevolent Association, 7321 S. Lindbergh, Suite 208, St. Louis, MO 63125.

The letter pretty well catalogues the impact of Oktoberfest and reads as follows:

"I have reviewed the plan of action that you have submitted for curtailing the problems that have arisen in the past from the Oktoberfest. While I can see that you have made some effort I still have concerns. I’ll address the issues as you presented them.

"ISSUE 1: PUBLIC URINATION. Additional porta-potties in the area will be appreciated if they are used by your visitors. Will the ‘stationary officers’ patrol and issue tickets?

"ISSUE 2: PERSONAL PROPERTY DAMAGE. That might help; however, again what will the patrols do to curb this behavior? Will they issue tickets for damage?

"ISSUE 3: DAMAGE TO VEGETATION IN SOULARD MARKET PARK. Fencing the flower beds would be appreciated.

"ISSUE 4: DAMAGE TO PARK GROUNDS. That’s an item to take up with the Parks Director.

"ISSUE 5: IMPACT ON MARKET PARKING. Have you discussed this with the Market’s Merchant’s Association? In my discussions with them it was felt that the elderly and handicapped as well as those people who shop for large families will not come to the Market due to the inconvenience or inability to deal with large quantities of food on a shuttle bus. This is not an acceptable approach for resolving the Market’s issue.

"ISSUE 6: IMPACT ON MARKET SALES AND TRAFFIC. There has been no growth shown in the number of younger shoppers at the Market after either Mardi Gras or Oktoberfest. While you moved your date to the second week of October the checks for those dependent on Social Security generally arrive on the 5th of the month. Therefore, the date you have chosen is also the one that is generally the busiest of the month for the Market.

"You need to work more closely with the merchants at Soulard Market to limit the damage to their revenues. In effect your event causes them to lose a week’s revenues. It would be similar to closing a Soulard bar for a week. Keep that in mind as you plan your event.

"I’m told that the 50 cent coupons that were issued last year to offset the decrease in sales were never funded by your organization. Therefore, I am skeptical that the vendors would get reimbursed if people from food pantries came in with Soulard Oktoberfest Dollars. To show good faith to the Market Merchants a check with an agreed upon amount should be provided to the Merchants Association for deposit in an account two weeks prior to Oktoberfest to insure that the program would be funded.

"ISSUE 7: JULIA STREET VENDOR PARKING PROBLEMS. Again this is an issue to take up with the Park Director.

"ISSUE 8: EXCESSIVE DRUNKENNESS. I applaud the mandating of TIPS training for nonprofit organizations selling alcohol at Oktoberfest. I request that ID’s be checked with every sale. You’ll make the older folks feel young and be certain that everyone is of age to drink. In addition the state and local Excise officers should be asked to be at the event ticketing underage drinkers.

"ISSUE 9: GROWTH OF THE FESTIVAL TO UNMANAGEABLE ATTENDANCE. I agree that an entrance fee will help the event. I’m told that there was a $10 fee previously so I don’t understand the $5 one now proposed. You should also provide flexibility to hire additional security if the crowd builds.

"ISSUE 10: USE OF ALTERNATIVE LOCATIONS OR DISBURSE ACTIVITIES. (1) I have no information about why Strassenfest failed downtown; however, the split that brought Oktoberfest to Soulard was likely a part of it along with the fact that it occurred in the hottest part of our St. Louis summers. (2) If Oktoberfest is a German Cultural festival why not hold it at the German Cultural Center on S. Jefferson and build on the decision to locate that facility in that location. There is also a large parking lot adjacent to the St. Louis Gast Haus on Chouteau which could promote the event and the restaurant. (3) Alderman Ortmann has also agreed that your event could locate in Lyons Park in the shadow of the brewery.

"ISSUE 11: BOISTEROUS PEOPLE WHO BOTHERED RESIDENTS. While you can post on the website and throughout the neighborhood, unless there is some penalty imposed by the officers you hire there is no enforcement for this problem. What specific measures are you taking to insure the residents that your participants will be responsible and respectful?

"ISSUE 12: SHORTEN THE FESTIVAL HOURS AND/OR DAYS.

"ISSUE 13: CLOSING OF LAFAYETTE STREET NO EARLIER THAN NOON ON FRIDAY. These are the Director of Streets requirements. You may close 8th St on Thursday morning to construct the stage as was done last year, however, Lafayette Street will be available on Friday at noon. You may use the parking lanes and sidewalks for prep and staging provided that you leave the driving lanes open. You’ll need permits for all of this.

"I appreciate the thoughts and efforts of the group to meet the concerns expressed; however, I believe that more work is needed to protect both the adjacent neighbors and the Soulard Market Merchants. I will await you ideas.

"Sincerely, Phyllis Young, Alderwoman, 7th Ward"

Copies were sent to Alderman Ken Ortmann, Gary Bess, Todd Waeltermann, Jim Price, Johnny Daus, Joannie Thomas and Ann Chance.

Wow, that is some letter. These issues raise the obvious question: why let private interests - and private wallets - wag the dog and on the public dime, too?

An analysis of the issues reveals that Oktoberfest is nothing more than a microcosm of the Soulard Mardi Gras, and both events offer insights into the leadership skills - the degree of incompetence and venality - of those who run the neighborhood and the City of St. Louis. So if you don’t like what you see, well, then, it is time to move, as the neighborhood party people would say.

Pierogi Selection Available at Soulard Farmers' Market

Frozen pierogi - a Polish version of ravioli - now can be purchased at Krystyna’s European Food stand at the Market. Cabbage, meat, potato and cheese, cheese, plum and blueberry pierogi are available at the stand.

The pierogi is in addition to smoked Polish sausage, Kielbasa Weselna, Slaska brand sausage, Jalowcowa Juniper Berry Smoked sausage, duck pate, Szynka Polish style ham, dill pickles and other products.

Garden Spot Market Occupies Key Niche

Soulard Market shoppers are fortunate to have another first class vendor. Garden Spot Market, a outlet of Rick's Garden Spot Meats, based in Salem, Illinois, has opened inside the main building, right across the aisle from the Soulard Spice Shop. Meats, old time canned goods and other products, plus hot lunches, are all available on Wednesday, Thursday, Friday and Saturdays.

Marcus Shupp, one of several family members running the outlet, is extremely enthusiastic to be at the Soulard Market, and he is overjoyed at the reception the shop and its products have received.

He notes that "we have been in the meat processing business for about 14 years. We started out as a custom only processing plant, and we evolved over the years into what we are now - a USDA inspected meat processor."

The benefit to Soulard Market shoppers is that they can purchase meat products which are locally produced. Marcus observes that "the knowledgeable consumer wants to know where their food is coming from and exactly what the animals (for the meat part of our business) have been fed. All of our fresh meats come from small, local farmers. We know each one of them. We can tell you exactly what farm produced what, how the animal was raised and what they were fed."

He adds that "all of our meat is ‘naturally’ raised. No hormones have been used to ‘greenhouse grow’ or to grow them faster and bigger."

He also mentions that "all beef is dry aged for 10 to 14 days to bring out the best flavor. Store bought box meat does not compare to the quality of good, aged steer. Finally, all our pork, lamb and goat are fresh."

Marcus explains that "we are large enough that we can meet the needs of our customers, but we are small enough to care about each individual person and family we come in contact with in the course of providing service."

In addition to meats, honey, pickled dilly corn, maple syrup, salsa, a spectrum of sugar-free jams and many other canned goods are stocked on the store shelves. Marcus mentions that "all of our canned goods are prepared for us by the Amish community in Holmes County, Ohio. All canned goods are of the old fashioned nature, which means that very little or no preservatives are used in the canning process. Simply said, they are prepared just the way our grandparents and earlier generations would have done it, naturally!

"Our maple syrup is tapped and cooked at a small family operated business in central Illinois. The honey is from right here in southern Illinois and is minimally processed - just enough to prevent the product from crystalizing in the jar. The jams and jellies come from the Miller's, a husband/wife operated small business. Once again, they strive to make their products as natural as possible," Marcus states.

He goes on to explain that "our hot lunches are prepared in our inspected facility before being served in our store at Soulard. All meals are prepared fresh each day and in a home style manner. For example, the mashed potatoes that we serve are actual potatoes that we peel, cook and mash to provide in our meals. They are not instant."

Marcus comments that "we also have deli sandwiches available. They are made fresh with your choice of lunch meat and cheese and are sold from our deli case," he says.

"Our business is a family business, and participants include my parents - Rick & Jean, my brother and his wife - Jordan & Jeri, my two sisters - Lucia & Melissa, and my wife Charlou and I," Marcus concludes.

For additional information, visit their web site at http://www.ricksgardenspotmeats.com/ or e-mail Marcus at mlshupp@iglide.net. The store is definitely a must visit for Soulard shoppers. Pictured is Marcus displaying some of the meat products and stocking the canned goods shelves.

Updates from Living Well in Soulard

Those on the lookout for locally grown produce at the Soulard Farmers’ Market should check out the Wholesome Gardens Produce booth, located next to the booth of Baetje Farms, in the northeast wing. A spectrum of hydro lettuce and fresh herbs is offered. Fresh cut basil, arugula, and wildfire, butterhead and romaine lettuce are available now. Eggplant, squash and peppers will be offered in the season. All produce is grown by Gardell Strite on the farm, located in Bluford, Il.

For additional information, contact Gardell at the farm at 618-732-8552.

Also, while we are on the subject, Veronica Baetje has introduced a new cheese she is calling "Fleur de la Vallee." It is made using the same techniques as the French use to produce their famous reblochon cheese. She cannot use the reblochon name, which is copyrighted.

If you google the word "reblochon," you can research the history of that product. Of course, the French cheese is made with milk from cows, while Veronica is using goat milk. But the steps and procedures she uses copy of French techniques. It is a very interesting product, and Baetje Farms fans should take note.

Veronica learns about making different cheese products by attending a school in Vermont and from consulting with specialists in her field. She is an artist. She is constantly learning, improving, updating and experimenting, always seeking to achieve perfection and to express herself through her cheese. Madame Chouteau is so proud that Veronica and husband Steve - also an artist - have chosen Soulard Farmers’ Market as one of the outlets for their products. Watching the evolution of the booth is a wonder. Watching them aspire to be the best that they can be is inspirational.

As an aside, it is reported that Globe Drug has restocked Georges Deboeuf Beaujolais Nouveau, vintage 2008, as discussed in a posting on this blog on May 11. This French wine is perfect with Baetje Farms cheeses, as well as with many other foods. The review of the wine was posted, too.

More Recognition of Steve and Veronica Baetje

Steve and Veronica Baetje, who make Soulard Farmers’ Market shoppers so happy with their outstanding goat milk products, were recently recognized by the Southeast Missouri University for their entrepreneurial skills. In late February it was announced that Baetje Farms LLC was one of the recipients of the 2009 SPARK Award for Entrepreneurial Excellence from the Southeast Innovation Center.

The Baetje’s are goat farmers and artisan cheese makers. The goats are hand raised on their farm, located in Bloomsdale, MO. Steve and Veronica rely on the assistance of friends and family members to tend the goats and to produce their award-winning cheeses. Their cheeses are sold at four farmers’ markets, including at Soulard, in several restaurants and wineries and at 17 grocery stores.

The business was one of six small businesses in the tri-state region that were recognized by the Southeast University Innovation Center for growth and economic impact in the region. Each of the SPARK Award winners were graduates from a nationally recognized and high successful small business training program, titled Operation Jump-Start, created and conducted by the Innovation Center. Objective of the program is to teach entrepreneurs essential business planning and preparation skills in a non-academic setting. For additional information about the Innovation Center, visit their site at http://www.semo.edu/innovation.

Madame Chouteau wishes to add that Steve and Veronica and those who help them at the Soulard booth are just wonderful people. Shoppers are encouraged to stop and chat with them at the market, and to sample and purchase their products.

New Market Vendor offers Heart-Healthy Beef

Grass-fed, heart-healthy beef is brought to Soulard Farmers’ Market shoppers by Bob and Sue Eckenfels and partner Robert Hoye from Hoye Brothers Farm (HBF), located in Ste. Genevieve.

HBF occupies 114 acres of the rolling countryside which characterizes the typography of the Ste. Genevieve area. The pastures provide cool and warm season grasses, red and white clover and annual forage plots of rye and mullet, according to by Bob and Sue.

They explain that the pastures are divided into 14 individual paddocks and each is supplied with abundant well water. The cattle herds are rotated from paddock to paddock, allowing them to graze on high-quality, nutrient-rich grasses. The resulting beef is a tasty alternative to factory farmed, store-bought beef, Sue explains.

The HBF herds consist of Murray Grey and Angus cattle, known for the rich flavor of their beef. All are 100 per cent grass fed and are never given grain, antibiotics, hormones, anabolic steroids or growth stimulants, Sue notes.

She adds that beef from grass-fed animals is much lower in calories and fat than grain-fed animals, is high in healthful omega-3 fatty acids, beta-carotene and vitamin E, and is a rich source of cancer-fighting conjugated linoleic acid (CLA). The meat is flash frozen and shrink-wrapped.

At present, Bob and Sue can be found at the booth usually occupied by Steve and Veronica Baetje, who sell that outstanding goat cheese. Steve and Veronica will be back at their stand after the kidding season, of course, at which time Bob and Sue will move to a more permanent location at the Market.

For information about cuts of meat available and prices, contact Bob and Sue by phone at 573-883-0337, by e-mail at mailto:bseckenfels@yahoo.com. Best, visit them at the Soulard Market on Saturday. We welcome them as new vendors to the famous Soulard Farmers' Market.

Baetje Farm Booth Displays Gingerbread Home

At the Baetje Farm booth at the Soulard Farmers' Market, Steve Baetje displays a gingerbread house he made and patterned after a Soulard French Second Empire townhouse. Steve created the delicious looking model to publicize the December 20, 2008 drawing at their booth for a Christmas cheese plate which features their products. Baetje Farms owners Veronica and Steve Baetje produce pure, artisan farmstead goat milk cheese, "the most delicious cheese you ever put in your whole mouth," as Lafayette Square resident and seamstress Lyn deMoss comments. She runs Studio L, a drapery workroom, and she adds that "Steve and Veronica are just wonderful folks. They just welcome everybody to the Soulard Market at their booth."

Mid-August Farmers' Market Shopping

Lafayette Square resident and gourmet cook Kelly Steiman garners food tips from Chef Justin Keimon of Franco's Bistro, located at 1535 S. 8th Street. Justin was featured on August 9th in the Chefs at the Market program, held on July and August Saturdays in the front courtyard at the market.



Kelly purchased a pound of home made sweet butter from Chris Bequette at the Harr Family Farm booth, located on the western most end of the northeast wing. The butter is available salted or sweet, and many market shoppers love this product, including Kelly. It is one of those "best kept secrets."


Franco's Bistro is located on the first floor of the old Welsh Baby Carriage Factory, directly north of the Soulard Farmers' Market building. In fact, their door is the first one right out the back door of the Soulard Farmers Market after crossing the street. It was voted "Best New Restaurant" when it first opened. It is a bright spot on the St. Louis restaurant scene. Their phone is (314) 426-2500, and you can visit them at their site at http://www.eatatfranco.com/. The Chefs at the Market program provides an opportunity for interaction with professional food folks.


Other good buys at the Market on Saturday, August 9 were fresh sweet corn, blueberries from Michigan, locally grown melons - picked ripe and brought to you fresh, peaches, grapes, flowers and you name it. Specialty items include goat cheese from the Baetje Farm booth and sweet corn from Scharf.

Baetje Farm Cheese Products Explained

Careful St. Louis food consumers have hardly begun to realize how lucky they are to have such an excellent source of outstanding goat milk products at the Soulard Farmers’ Market as those provided by Steve and Veronica Baetje of Baetje Farm. Their products have attracted considerable attention. For example, Neville McNaughton of CheezSorce L.L.C. recently made several insightful comments about Baetje Farm. He noted that:

"Veronica is a little gem in the cheese business. She represents a whole new era of cheese production that will literally make us a better nation. She and Steve are making very fine cheese. They are a quick study. They have an excellent facility, they are hard working and they are destined to do well."

Neville, who is a consultant in the cheese business, adds:

"Baetje Farm throws the spotlight on some of the issues surrounding the concept of regionally produced foods. One important element is the requirement that regional food producers must be able to make a living from their efforts and from the products they produce. It is important that we are able to communicate this need to the consumers.

"Another realization is that some aspects of food production result in distortions in the entire industry. These distortions tend to favor the big guys, the result of advantages they hold over the supply chain as the result of their size and control. These advantages include passing off costs to producers and to consumers, something which undermines quality and consumer satisfaction. Freshness and flavor are lost. This is not the case with Baetje Farm products, for example. They live for these qualities.

"These issues aside, regionality is being given a boost because of the rising costs of fuel and energy. A window is being opened by devoted producers such as Veronica and Steve, who clearly offer insights into top quality and readily available options. Rising energy costs spur consumers to search for options, and Baetje Farm products reward this search."

Neville has considerable background in cheese production. Born and raised in New Zealand and now a resident of Davisville, Mo., Neville has over 34 years in the dairy and cheese industry. His job as a consultant to people like Steve and Veronica includes providing insights into project management, set-up, aging room design, plant layout, new product development, cheesemaking training and specialized promotional activities. His website is http://www.cheezsorce.com/.

Neville concludes that "it has been a privilege to be of assistance to Veronica and Steve. Their cheese is made from raw milk when it is appropriate and pasteurized when it is legally required. Her products are wholesome and represent the best of what can be done with milk. Large industrial producers rarely just use what is on the label. This applies to milk and milk products, and particularly to cheese, which usually has additives. Baetje Farm, which sells its products fresh and close to its source of raw materials, sidesteps this entire issue. The consumers benefit."

It should be added that Scharf Farm and a number of other Soulard Farmers’ Market vendors also provide market shoppers with regionally produced or grown products. As an aside, it is nice to note that KSDK Channel 5 did a very nice piece on Baetje Farm and on several other Soulard Market vendors. The short aired on Show Me St. Louis. The publicity helps broadcast one of the greatest assets of St. Louis - the Soulard Farmers’ Market. Many thanks to KSDK for the coverage and to Neville McNaughten for his explanation of the importance of Baetje Farm.

Locally Grown Produce at the Market

Allen Hagemann grows a variety of crops at Hagemann Farms in the middle of scenic Lion's Den Valley in Imperial, MO. Locally grown produce, including spinach, tomatoes, green beans, corn, catalopes, watermelons and others are available at his stand at Soulard Farmers' Market, fresh from the fields, all in their season.

Cheese Tart Recipe from Baetje Farms

Following is a recipe forwarded to Madame Chouteau by Veronica Beatje from Baetje Farms, source of the excellent goat cheese products found at the Soulard Farmers' Market:

Ingredients for crust:
1/4 cup Oat Flour from Kimker Hill Farm plus 1 3/4 cup 10 Grain Flour from Kimker Hill Farm-or 2 cups all-purpose flour
1 tsp kosher salt
1/4 tsp sugar
1 1/2 sticks chilled butter, cut in 1/2" pieces
4 T shortening
1/2 cup iced water, plus more as needed

Mix the dry ingredients in a large bowl. Place in a 2 qt. or larger food processor with the slicing blade on. Pulse once or twice to smooth out the dry ingredients. Add the butter and shortening and pulse 4-5 times, until the flour mixture starts to pull together into small pearls. Turn the blade on and add the water in one fell swoop, stopping the blade just after and pulsing another 5-10 times until the dough just starts to come together around the blade. Do not overmix!

Pull the dough out onto a lightly floured surface and quickly form into a ball, working fast to stop the butter from melting due to heat from your hands. Wrap tightly in plastic and chill for at least 2 hours and up to a day in the refrigerator. The dough will freeze for quite some time if carefully wrapped.

Preheat oven to 400 degrees. Remove the dough from the refrigerator and roll out on a lightly floured surface to just larger than 9". Carefully transfer the dough to an 8" tart pan rubbed with butter. Gently press the dough into the edge of the pan, forming the bottom and sides of the tart. Place a piece of aluminum foil on the tart and fill with beans to keep the tart from puffing during baking. Bake on a sheet at 400 degrees for 10 minutes.

Remove the crust from the oven and carefully remove the aluminum foil and beans. Use a fork to prick the bottom of the crust in several spots, then return to the oven for another 8-10 minutes. Remove when center is firm and edges are just starting to brown.

For filling:
1/2 lb. bacon lardons - I used Greenwood Farms' smoked bacon
1/2 cup sliced fresh green onions, green and white parts
4 cloves minced garlic
4 cups fresh spinach, washed and dried
9 oz. Baetje Farm's "Coeur de la Creme" cheese (1 1/2 hearts)-substitute with your favorite chevre
2 T softened butter
3 T heavy cream
2 large eggs
pinch of Penzey's French Four Spice-substitute with fresh ground nutmeg
salt & pepper to taste

Heat a dash of olive oil in a large skillet and add the bacon. Stir over med-high heat until the bacon pieces are browned and crispy. Remove to paper towels with a slotted spoon. Pour off all but 1 T drippings. Stirring quickly, add the green onions and the garlic. Heat for 30 seconds until the onions start to open up, then add the spinach. Cover and remove from heat. Let the spinach wilt for 1 minute, then stir to begin mixing in the onions, garlic and oil. Cover again and wilt for 4 minutes. Stir again and let cool (preferably to room temperature but it can be a little warmer if you're rushed for time).

Mix the softened goat cheese, butter and cream with a fork until lightly blended. Beat the eggs in a separate bowl, then add to the cheese and mix well until smooth. Season with a pinch of Penzey's French Four Spice and salt and pepper to taste.

Fold the wilted spinach into the cream mixture. Scatter bacon pieces on the bottom of the cooled tart crust, then gently spoon in the cream mixture, smoothing with a spatula. Bake uncovered for 25-30 minutes, until center is light and puffy and the top is just starting to brown. A knife to the middle should come out clean.

Cool on wire rack for 10 minutes, then gently remove the sides of the tart pan. Cool to room temperature, then slide the tart off the bottom of the tart pan. Serve at room temperature or cold. Keeps for 3-5 days covered and refrigerated.

Recipe by Chris Freeland - cfreeland27@gmail.com
More local recipes at http://countrypolitancooking.blogspot.com

Soulard Farmers' Market Quality Selections

John Davis, the Mushroom Man, shows off his wares at the market on Saturday, May 17. In the basket are Crimini, and he holds a container of morels. A variety of mushrooms are available from his specialty booth.

Despite Cool Weather, Spring has Arrived

Scharf Farm delighted Soulard Farmers' Market patrons by trotting out the first asparagus from their fields in Millstadt, IL on Saturday. They offer bundles of thin, thick and medium asparagus stalks. Madame Chouteau purchased two bundles, and this fresh-from-the-farm, locally grown produce was absolutely delicious. Many thanks for the treat.

Roco Trading, which seems to have settled in at Stand 23, sort of across the way from the Scharf booth, is offering seafood, including shrimp, Alaska cod fillets, Maine lobster tails, scallops, dressed catfish and other products. The market is offering an array of seafood, it would seem, with Roco Trading and 2 Big Fish. Seafood fans are provided with an interesting selection.

Another stand of interest, also located near the Scharf Farm booth, sells Autumn Crest Bistro Blends of Napa Valley Gourmet Flavored Balsamic Oils and Vinegars.

With the warming weather, the Soulard Farmers' Market is beginning to hop. Pictured is the barn at Baetje Farm. Of course, the snowy picture was taken in February. Warm inside were the happy goats, sources of the milk that makes the delicious Baetje Farm goat cheese, available at the market. By the way, Steve Baetje is a stone cutter, and he has created some unique and beautiful stone cheese boards. Thick and thin cheese boards are available at their booth, along with the excellent Coeur de la Creme and Fleur de la Vallee cheeses.

City dwellers are fortunate to have available at Soulard Farmers' Market so many vendors with such outstanding offerings. Stop and talk with these folks, and buy their products. And add your reactions to the market in the comments section below. Madame Chouteau is always interested in hearing from you.