Fresh Morel Mushrooms are only available for a brief period in the Spring. Stop by Straub’s today to take advantage of this wonderful culinary treat. Try them with some of these great recipes:

Crispy Polenta with Morels & Broccoli from saveur.com

Sautéed Morels with Cream

• 15-20 fresh morels, cut in half if large
• 1 large shallot chopped fine
• 1 large clove garlic chopped fine
• 2 Tbsp butter (best with unsalted)
• 2 Tbsp olive oil
• 3/4 cup chicken stock
• 1 cup heavy cream
• salt & fresh ground pepper to taste

Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but even better on a grilled New York Strip Steak.

See more recipes at The Great Morel!

Now available at our Clayton, Town & Country and Central West End locations: Jacobs & Brichford Artisanal Cheeses are made from raw cow’s milk and sustainable farming practices. Hand crafted with care, these domestic delicacies rival popular imports. The Jacobs & Brichford Farmstead has been family owned and operated since 1819 in the Whitewater River Valley of Southeastern Indiana. Now home to Leslie, Matthew & their three daughters, this dairy farm is known for its entirely grass-fed cows responsible for producing their lovely cheese varieties. Read more on their website!

Varieties available:

Briana

• a semi-firm cheese with a washed rind
• dense, smooth and slightly elastic
• modeled after Italian Alpine cheese-making traditions
• mild cheese with nutty overtones, herbaceous flavor and hints of fresh fruit to add an element of pungency to the finish
• great for melting, this cheese compliments fruit and nut trays but can also stand up to traditional roasted meats

Everton

• Alpine-style cheese, sharper than a gruyère
• strong grassy notes reminiscent of the pastures on which the milking cows have grazed
• distinct, meaty depth to its flavor
• ideal for fondue or pairing with smoked salmon, fresh salad greens and white wine

Arabella

• raw milk soft Italico cheese inspired by the fragrant, buttery cheeses of the Norther Italian grassland
• maintains a distinctly earthy aroma, reminiscent of bread dough proofing
• slightly salty, savory and mildly lactic, the flavor sweetens with age while the body grows smooth and silky

New to Straub’s Produce Department: Lollipops Kale Sprouts are now available at all four locations! A necessary ingredient for the discriminating chef – these versatile & healthy sprouts will be around for a long time. Plus, you can’t get them anywhere else in North America right now! We think they’re great, and we think you will agree.

Both Kale and Brussels Sprouts are from the same species (brassica oleracea) and are part of the same family called Brassicas or Crucifers. Kale and sprouts are classed as superfoods because they are great sources of dietary fiber and B vitamins, as well as being high in iron and folate—a nutrient highly recommended for pregnant women.

The Kale Sprout is a mix between Kale & Brussels Sprouts, and is even more supercharged than its cousins. Just 4 oz of Kale Sprouts contain:

• double the amount of vitamin B6, which helps us use and store energy from the food we eat
• twice the amount of vitamin C
• a generous double dose of immunity-boosting vitamin E, which will fight toxins as a powerful antioxidant

See how you can use Kale Sprout Lollipops with these great recipes:

Steamed Kale Sprouts

Ingredients:

• 8 ounces Lollipops Kale Sprouts
• 1 Tbsp Butter, melted
• Salt & Pepper to taste

Preparation:

Wash the Lollipops thoroughly and drain. Steam Lollipops for 5-6 minutes. Once cooked place them in a serving bowl, add butter, and season to taste. Serve as an entrée, or as a side dish paired with roasted chicken breast and yukon gold potatoes.

Festive Kale Sprouts with Chestnuts, Pancetta and Truffle Oil

Ingredients:

• 8 oz Lollipops Kale Sprouts
• 4 oz chestnuts, roughly ground
• 1 shallot, minced
• 4 oz pancetta, diced (or bacon will also work)
• 1 Tbsp butter
• truffle oil

Preparation:

Sizzle pancetta in a non-stick pan until it becomes light brown, add the shallots and sauté to soften. Add chestnuts to the pan to warm through. Blanch Lollipops in lightly salted water for 4-5 minutes. Drain well and add to the pan with the chestnuts and pancetta. Toss together and season with some freshly ground pepper. Serve drizzled with some Truffle oil and finish with freshly toasted breadcrumbs!

Tuscan Sprouts with Tortellini & Pancetta Butter

Ingredients:

• 8 oz Lollipops Kale Sprouts
• 1 pound tortellini
• 4 oz pancetta, diced (bacon as a substitute)
• 1 garlic clove, minced
• 1 Tbsp extra virgin olive oil
• 1 Tbsp butter
• lemon for juicing
• Grana Padano cheese (or parmesan)

Preparation:

1. Bring a pan of lightly salted water to boil. Heat olive oil in a frying pan and add the bacon. Fry gently until the pancetta starts to crisp. Blanch the Lollipops for 3-4 minutes. Remove from the water with a spoon and keep warm. Add pasta to water and simmer for 2-3 minutes before draining.
2. Add garlic and butter to the bacon and sizzle until the butter begins to brown. Add Lollipops and the pasta and coat well with the garlic-pancetta-butter. Finish with a squeeze of lemon juice and finish with shaved Grana Padano.

Asian Stir Fry Kale Sprouts

Ingredients:

• 1 pound Lollipops Kale Sprouts
• 4 tbsp Canola or Safflower oil
• 1 clove garlic, minced
• 1” chunk ginger root, minced
• 1 chili pepper, minced
• 4 oz sweet onion, cut into wedges
• soy sauce to taste
• toasted sesame seeds (to finish)

Preparation:

Steam Lollipops Kale Sprouts for approx 3-4 minutes. Heat oil and stir fry the garlic, ginger, pepper and onion together. Add cooked Lollipops and stir fry on  high heat for a few seconds. Season with soy sauce and black bean stir fry sauce. Finish with toasted sesame seeds.

Meet St. Louisans Craig & Toni Brown, co-creators of Millie’s Barbeque Sauces. They bring with them a proven track record of solid sales at local farmers markets as well as the capacity to produce at volume for wholesale distribution in grocery stores and other local markets. 2011 & 2012 National BBQ News “Sauce of Honor” Winners & 3rd Place Winner of the Kansas City American Royal BBQ Sauce Competition in 2012, the Browns invest sincere and honest hard work to create their signature sauces. Inspired by his mother’s home cooking, Craig reflects fondly on the past in hopes that he can share these memories through his own cooking: “Since my childhood, I can remember my mother Millie cooking so many delicious southern dishes using her famous sauce. Millie’s memory still lives on in our family, as she has inspired my wife and I to re-create this one of a kind sweet and tasty barbecue sauce. We hope you enjoy it as much as we do!”

This local gem is available at all Straub’s locations. Try some with your own barbecue, or pair it with our Smoker’s signature meats! See their website for more information, including some great recipes!