Green House Market Makes Fenton a Little Greener

Fenton became a little greener over the last year thanks to the efforts of Christine Manes who opened The Green House Market in Olde Towne Fenton.

Christine along with her daughter, Amanda, and mother, Louise DeVault, created  a unique market mix offering natural and organic products that enhance a healthier lifestyle.

“Being healthy your way is our motto,” said Christine as she explained her philosophy on living healthy and using organic products. "Choosing to use natural products is a way to make the transition to living green.  We encourage our customers to choose the products and the pace that’s right for them becasue you don’t have to go green all at once if you don’t want to. Ease into the lifestyle a little at a time and you’ll soon be living healthier and greener.”

The individual approach has made the Green House Market a success, which was recently celebrated its one-year anniversary with an open house ribbon-cutting that kicked off its new season.

“The Green House Market is the kind of place people are looking for these days," said Fenton Area Chamber member Russ Ahlheim. "From locally grown vegetables, naturally produced products, local crafts and artwork, the market has a lot to offer its customers. It’s definitely a good fit for Fenton.”

Besides the expected organic and locally grown fruits and vegetables the market’s product line includes a broad variety of items such as handmade soups, soy candles and tea totes. Fair trade and local gourmet coffee, organic spices, pickles, salsa, Missouri honey and fresh baked breads can also be found stocking the selves of the three-room market that’s housed in a converted frame house facing old Gravois Road in Fenton’s old town district. 

“This is a great location and we’re committed to keeping everything local and organic," said DeVault, who works with her daughter and granddaughter in the market’s daily operations. "We even feature hand-made items like jewelry and artwork (paintings) from a Fenton artist. I'm very proud of the market but it was Christine’s dream to open it, which was also inspired by my granddaughter Amanda who is a vegetarian.”

With warmer weather approaching the Green House Market will be a little greener thanks to Fenton area farmers.

“We have one farmer who is right across the Meramec River who brings in fresh lettuce, radishes, cucumbers and zucchini – all good stuff,” Christine said. "We’re passionate about bringing the best locally grown and organic food to the table because we really want to help people acheive a healthier lifestyle.”

The Green House Market has gained a solid fan base on Facebook, with fans posting a number of their favorite recipes. Christine encourages any fan of healthy eating to give one a try and invites market fans to post new recipes as they create them. As Christine said, "Sharing these recipes is another way to help each other cook a little healthier and live a little greener.”

Green House Market’s Fingerling Potatoes

• 2 pounds fingerling potatoes (or small marble-sized potatoes)
• Sea salt
• Extra virgin olive oil
• Cracker pepper
• 1/3 cup finely chopped fresh parsley

Wash potatoes and place in a saucepan filled with enough water to just cover potatoes. Add sea salt to taste.  Bring to a boil and cook until potatoes are fork tender. Drain and return potatoes to the now empty saucepan. Drizzle with olive oil; season to taste with extra sea slat and cracked pepper. Sprinkle with parsley and place in a serving dish. Garnish top with a few sprigs of whole parsley. Makes 6 servings.

Mix-it-up Stir-Fry

The Mix-it Up Stir-Fry recipe uses any combination of fresh vegetables and herbs/spices. Use this recipe as a blueprint to create your own stir-fry recipe featuring the flavors you and your family like best.

• 5 –6 cups of assorted fresh vegetables, cut into bite-size pieces (For example: carrots, peppers, onions, broccoli, squash, green beans, mushrooms etc. Tip: Select what is in season or available on the market.)
• 2 tablespoons olive oil or peanut oil, more, if needed to keep vegetables from sticking in wok
• Sea salt and pepper to taste
• 1/4 - 1/2 cup fresh spices of choice: (Editor’s pick: a cmobination of fresh thyme leaves, minced garlic, parsley and chives)

In a wok or large skillet heat oil over a medium high heat. Add in vegetables, season with sea salt, pepper and stir-fry for a minute or two. Sprinkle in fresh herbs and continue to stir fry until for a few more minutes until desired doneness is reached.  Makes 6 servings.