One of several ways my wife made Father’s Day a very special day for me, was giving me full reign to prepare that day’s main meal. It meant not just time at the grill but time at Butcher and Larder to pick the meat.  Of course free reign did not mean absolute free reign.  That is there are always other forces at work.  In this case, the kosher-ness of my sister and brother-in-law.  I make a great pork roast on the grill.  I have the butcher cut into but not all the way off, the rib bones.  I then stuff the revealed inside with herbs and garlic (and sometimes a salty tiny fish or two) and tie it all back up for cooking.  Forbidden that idea, I wanted something else that needed herbs.  Given free reign for dinner, my dinner would center around parsley.  Centering around parsley means centering around salsa verde.

When the world gives me parsley, I give the world salsa verde.  Along with cole slaw it is my great virtuosity in the kitchen.  As with cole slaw, I never quite follow the same recipe for salsa verde, but I always, sorry for the immodesty, make salsa verde that tastes good.  Salsa verde, or green sauce, is simply a mix of herbs bound with some acid, lemon juice or vinegar both work, and a little more oil.   I like a mix of herbs especially some mint and cilantro in there, but the bulk has to be, is always, parsley.  It’s parsley because parsley takes up room.  It fills the bowl with that flavor that can best be considered herb without sending things too far in odd directions, like the way say, too much marjoram would take the sauce.  Salsa verde is like an orchestra.  The other herbs add their flourishes; additions I may use like capers, anchovies, dijon mustard, bread crumbs, lemon zest, garlic–not all at once–add their own notes, but at the end of the day, the parsley is the violins, carrying the sound. Want another salsa verde pointer. Use your knife. A lot of people, including my wife, make salsa verde with a food processor, creating a thick green emulsion. No. I think it’s way better with the texture of chopped herbs. Also, it’s better when not fully mixed, so you do get to more fully appreciate the individual herbal instruments making up your orchestra.

My original thought for Sunday was BBQ. I had thought of getting something like beef ribs at Butcher and Larder, beef ribs cut thick for low and slow cooking in my barrel grill. Then there was parsley. I’ve been looking for local parsley for ages. None of the vendors at Oak Park have had it since the market opened. In recent weeks, I’ve been able to stop by the Daley and Federal markets downtown. Both markets have Smits Farm, who specialize in herbs. I’ve taken home fun stuff from Smits including lemon balm, tarragon and thyme, but they’ve had no parsley. Finally, last Saturday, Vicki Westerhoff’s Genesis Growers, had it. I had my parsley and my motivation for Sunday’s meal. I explained my need to Jimmy at Butcher and Larder, and we traded meat ideas until he came up with the ideal fit of price and style, that would marry with salsa verde, something called “chuck eye” or “poor man’s prime rib.”  This was a hunk of shoulder meat cut closest to the ribs.” Since this meat came from Kristin Boe’s La Pryor farm, it featured more than enough marbling to work as a roast regardless of the spot of the cow it originated. Indeed it went well with salsa verde on Father’s Day.

Not too far after I got home from the market, I got my weekly “Sneak Peek” on the upcoming Tomato Mountain CSA box. And there was in the list of the box’s contents. Seems, I had my parsley and I would have my parsley. Then a few days later I got the weekly newsletter.  There was Tomato Mountain Farmer Chris Covelli talking up the virtues of parsley. It’s not just an excuse for salsa verde. In fact as Chris rightly explains, it’s not just a garnish or herb, but a vegetable in its own right. To Chris (and me), parsley is a vital component to dishes, as in his pasta sauce, or as the component to the dish as in tabouli. Chris did not mention it, but I like to use parsley almost as one of the greens in a green salad. I’ll sprinkle it any where I can if given the chance.

Chris mentioned that parsley was vitamin packed. It’s more. The strong flavor of parsley is also a sign of it’s load of health promoting phytonutrients. A few weeks ago, the New York Times published a piece on how much of the nutrition has been bred out of fruits and vegetables for the sake of palatability. The article noted how much better wild plants can be for us. The article also noted an easy way to get the benefits of wild plants.

Herbs are wild plants incognito. We’ve long valued them for their intense flavors and aroma, which is why they’ve not been given a flavor makeover. Because we’ve left them well enough alone, their phytonutrient content has remained intact.

As a committed locavore, I’ve had to work hard for my beneficial parsley. It’s often not in the markets. When I do get it, the portion is often miserly, keeping me from fully indulging my parsley habits. I’m glad to report that since Chris loves parsley as much as I do, the portion that came in the CSA box was huge (see above). They’ll be a few more meals centered around salsa verde coming up for the Local Family.

*Chris owns the farm that employs my wife.

 THE LOCAL CALENDAR 

 

In with the new and out with the old. Asparagus is dwindling on the tables but strawberries are beginning to show up in droves. Nichols Farms will have up to 25 varieties before the strawberry season is over. Some of the varietals out now are Early Glow (I wonder how it got that name), Seascape, Cabot and Cavendish. Snap and English peas, lots of greens, a few cherries, the summer harvest has started!

The first of three public hearings to engage the public in the Let Me Decide Labeling of GE Foods debate will take place in Normal, IL at ISU tomorrow. The other 2 hearings are scheduled for August 7th in Carbondale and September 17th in Chicago.

The Green City Market BBQ is Thursday July 18. It always sells out and never fails to have a bit of weather drama, be it rain or heat. One thing is definitely for sure, you will have a chance to see your favorite chef because there is such incredible support for the event from the Chicago restaurant community and you will not go home hungry. The Chicago Gourmet Festival, the weekend in September (9/27/-9/29) where Chicago is Ground Zero for the culinary world in the US and abroad has already sold out its early bird tickets. You had better buy your tickets now.

Chief Beet Rob Gardner gives you an updated rundown on what is season. Our full list of area markets can be found here. If you are interested in finding out even more about what is in season, there really are some well written, highly informative market letters and farmers blogs you can access. A few include Terra Brockman’s commentary every week from Brockman Family Farms, Connie Spreen’s weekly market letter for the 61st Market, Farmer Vicky of Genesis Farms is now blogging and Prairie Fruit Farms has a monthly newsletter filled with all sorts of cheesy tidbits! Food Day Chicago (Oct. 24) has now moved on to asparagus for their Eat Real Chicago vegetable of the month.  Check out their Facebook page and “like” it while you are there!

The Local Calendar never stops, a lot going on this week including Green City Markets “Meet The Market” event at Table, Donkey and Stick on Thursday, Growing Power’s Summer Solstice BBQ on Friday and the monthly Chicago Food Swap at Gallery 1028 on Sunday.

June 19

Andersonville- Andersonville Farmers Market opens 3-8pm (6/5-9/4) On Berwyn between Clark and Ashland

Chicago – BioCheers! 6pm  Millennium Park Jay Pritzker Pavilion. Music by Pink Martini as part of the Grant Park Music Festival.Meet at the southeast corner of the lawn. Look for our sign.

Chicago - Wednesdays at Wood Street - Growing Home Wood Street Farm Stand 11am – 4pm 5814 S. Wood St.

Chicago - Green City Market Lincoln Park Location 7am – 1pm Chef demonstration 10:30am – 11:30am

Chicago – Wine Wednesdays at Province – Seasonal farm to table 5 course tasting menu with pairings $49 159 North Jefferson A Gold level LEED certified restaurant with 3 stars from the Green Restaurant Association.

June 20

Chicago - Meet The Market at Table, Donkey and Stick 6-8pm 2728 West Armitage Free admission. Proceeds from cocktail sales will be donated to Green City Market’s youth education programs: Club Sprouts and The Edible Gardens.

Chicago - Taste of the Great Lakes - 6-9pm Columbia Yacht Club The annual fundraiser for the Alliance For the Great Lakes Tickets

Chicago - Eli’s Cheesecake & Wright College’s Farmer Markets  7am!  Fresh fruits and vegetables from Nichol’s Farm and the Chicago High School of Agricultural Sciences, as well as hand crafts, flowers, and more will be available for purchase. FREE Continental Breakfast from 7am – 9am with $5 market purchase. Lunch on the Grill will be served from 11am – 1pm. For more details, contact Kathy at kkirby@elicheesecake.com or call (773) 308- 7000.

Chicago - Daley Center Farmers Market - Market will run May 16th through October 31. There are now microgreens and wheat grass sold by Alex Poltorak of The Urban Canopy and Seasons Soda is there as well!

Chicago – Uptown Market Uptown Farmers’ Market is year round. Every Thursday from 7-1 inside Weiss Memorial Hospital or in the parking lot during the warmer months. 4646 N Marine Drive This is an appropriate day to stock up on Spark of the Heart Soups

Hyde Park - C & D Family Farm delivers 7-11am Harold Washington Park

Normal – Let Me Decide! Public Hearings 10am – 12pm Bone Student Center ISU The Illinois Senate is hosting 3 hearings where defenders of our right to know will take the stage against GMO labeling opponents. The outcome of these hearings will determine whether Genetically Engineered foods are labeled in Illinois.

June 21

Chicago - Growing Power Summer Solstice BBQ - 5-8pm  Growing Power Chicago 3333 S. Iron Street Come celebrate the beginning of Summer! Growing Power Chicago has a lot to celebrate this season — 11 years of growing delicious produce in Chicago, their two year anniversary at Iron Street, and the launch of the City wide Farmers for Chicago Program at their new South Chicago Farm. Join them to eat scrumptious BBQ, drink local brew and lemonade, and come hang out with the GP Chicago Crew. For our vegan and vegetarian friends, don’t fret! We believe in equal opportunity BBQ — they’ve  got you covered. $25 PLEASE RSVP by calling 773.376.8882

Chicago - CigarBQue -  6:30 – 9:30 pm Beyond Design 4515 North Ravenswood Avenue Join chefs, Rick Gresh, Cleetus Friedman and Giuseppe Tentori for an intimate evening of fine cigars, food prepared by some of the country’s best chefs, beer, wine and cocktails by master mixologists. This is an outdoor smoking event; there is no designated non-smoking area. A portion of the proceeds benefits the Cigar Family Charity Foundation. $150 per person

June 22

Chicago - 61st Farmers Market -  9am – 2pm During the outdoor season, which lasts through the end of October, the Market is located on 61st Street between Dorchester and Blackstone Avenues. The 61st Street Farmers Market accepts LINK and Senior Farmers Market Coupons. They also match LINK purchases up to $25 per cardholder, per market day, as long as funding lasts.

Chicago - Green City Market Lincoln Park 7am – 1pm

Chicago - Iron Street Farm Stand - 9am – 3pm 3333 S. Iron St.

Evanston - Downtown Evanston Farmers Market - This market will be held from 7:30 a.m. to 1:00 p.m. every Saturday through November 2. Location: Intersection of University Place and Oak Ave. (behind Hilton Garden Inn, east of East Railroad Ave.) In 2013, the market will celebrate its 38th year.

In a fast-food world, Indie Burger is a breath of farm-fresh air. I have a rather serious burger tooth, and my favorite type of burger is the thin, griddled variety that doesn’t require me to unhinge my jaw to take a bite, adjoined by an unruly mound of thin french fries. Indie Burger begs the inevitable comparison to other similar concepts such as Epic Burger and M Burger, both of which I haunt like a ghost, so I was eager to check another burger place off my list. Little did I know how serious Indie Burger is about local and organic sourcing, and how ridiculously tasty their food is.

Plenty of fast casual restaurants talk the talk about organic and local sourcing, but this is one place that walks the walk as well. Not only are the ingredients top-tier, but the food is as deliciously finger-licking as the most guilt-inducing fast-food restaurant, with the added bonus of not making you hate yourself once you’re done. Upon dining here, I got to chat a little bit with the owner, Cyrus Rab, and learned more about the concept and ideology. Turns out, the place was inspired by Rab’s young son Jonah.

Due to his egg and nut allergies, he is unable to dine at most fast casual restaurants, as they often use egg as filler, not to mention the use of low-quality ingredients, chemicals, and preservatives. Here’s an example that will keep you up at night: a McNugget has more than 30 ingredients and is more than half corn. So Indie Burger was born as a haven for allergy-restricted eaters as well as those just looking for healthier alternatives to the chemical-laden laboratory-esque restaurants. While maintaining affordable prices and a sleek fast-food business model, Indie Burger strictly adheres to the highest quality products, and it shows in every bite and sip.

The restaurant uses certified organic grass-fed beef from Black Wing Meats in Antioch, Illinois, for its burgers, along with organic farm-reared chicken, milk, ice cream, and juices. Most vegetables and sodas are certified organic as well, the latter sweetened with cane sugar or agave nectar. Baked items, such as buns, are specially baked for Indie Burger at local organic Biondillo Bakery. That’s a lot of organic. In some cases, when restaurants bandy the word “organic” around, it starts to lose its luster and the food falls short of the high expectations, but not here. The burgers are some of the best quick service versions I’ve had, and I’ve had an embarrassing amount.

Patties are loosely hand-formed, garnering crispy edges when cooked on the griddle, imbued with a rich, innately beefy flavor. The signature Indie Burger is a 1/3-pound patty topped with grilled onions, Swiss cheese, and Indie sauce, which is a vibrant “secret” sauce that won’t make you feel like you’re eating a science experiment. Fries and onion rings are cooked in rice bran oil, providing a healthier but no less ravenous alternative to the typical grease bombs, somewhat negated by the fact that you’re bound to eat an entire plate. The onion rings are particularly revelatory, heaped on a plate like a pile of hula hoops, encased in a thin shell as crisp as deep-fried stained glass. I didn’t partake in the children’s menu, but it’s worth noting that Indie Burger has a distinguished one, featuring an organic grass-fed burger, an organic hot dog, and a grilled cheese sandwich made with Wisconsin cheese. There’s even organic lollipops! I want a lollipop. Now that’s a happy meal worth smiling about.

Indie Burger

1034 West Belmont Avenue, Chicago, IL 60657

(773) 857-7777 and http://www.indieburger.com/index.php

Garlic Scape
The Garlic Farm, West Granby, CT

I find that garlic scapes have a milder flavor than the bulbs, but just like the garlic bulb itself, the scape will vary in flavor from variety to variety. Generally if you like the bulb, you will like the scape. They can be used in stirfries, soups, pasta sauce or ground into a pesto sauce. I like to just sauté them in butter and a little olive oil. They keep in the refrigerator for a few days and can be frozen or dried. They are best picked when young and tender, within a couple of days after they first appear. After that they begin to form the bulbils and the stems become tougher.

Garlic Scapes from Smiling Frog Farm Dahinda, Illinois

In fact, if you do not pick the scape, some of the energy that the garlic plant would put into the production of the bulb will go to the production of the scape. This can result in smaller or less bulbs overall. If you do not grow garlic you can still find scapes at a lot of farmers markets. The season for scapes is short, and the demand is high, so you will have to be on the lookout for them.  The freshest scapes will come, of course, from garlic that you grow yourself. It is not hard to grow and with the hardneck varieties you will get more than one reward from the same plant!

Here are several garlic scape recipes:

Garlic Scape Pesto

Ingredients:

1 pound garlic scapes, cut into 2-inch pieces

1 1/4 cups grated Parmesan cheese

1 cup olive oil

1 tablespoon lemon juice

ground black pepper to taste

Directions:

Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth. Store in the refrigerator to use within two or three days; freeze for longer storage. Scape pesto freezes well, and it holds its green color when frozen usually even better than the traditional basil pesto.

Pickled Garlic Scapes

Ingredients: (For one pint)

About 15 garlic scapes

1 dried chile (optional)

1 cup cider vinegar

4 tsp. kosher salt

4 tsp. sugar

Directions:

Trim garlic scapes, curl them up, and place them in a pint jar with a tight fitting lid.

Work the chile, if you’re using it, into the jar with the garlic scapes.

In a small saucepan heat the vinegar, salt, and sugar with 1 cup of water until simmering and salt and sugar are dissolved.

Pour warm vinegar mixture over the garlic scapes to cover them (you may not use all of the vinegar mixture). Seal the jar. Let sit until cool, then store in the refrigerator for at least 6 weeks and up to six months.

Grilled Venison and Garlic Scape Sandwiches

Ingredients:

1 1/2 pounds venison, slightly frozen and sliced into 1/16-inch slices

8 garlic scapes, minced

1/3 cup canola oil

1/4 cup soy sauce

4 hamburger buns, split

4 slices sharp Cheddar cheese (optional)

Directions:

Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour.

Preheat grill fitted with fine grate grill topper to medium heat.

Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes.

Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.

(Recipes from allrecipes.com)

Fun Stuff Found in the Locavore-net

As a former Tulane law student, I’ve been following this current eat local challenge in New Orleans closely. Here’s a good article looking at whether eating local is just for rich vegans and another piece by the same blogger on the costs of eating local.

Anthony Todd points out in Chicagoist that how many of us are less secure with food than we think.

Local Beet contributor Matt Kirouac does not rest. Here he thinks about becoming a butcher?

52 wild plants to spot and eat.

It is really a choice between organic or local?

Jeannie would say, when in doubt, see what the have at Nourishing the Planet or what Ben Hewitt has to say.

NEW! – Strip club adopts locally sourced menu, doubles sales.

Let us know what else you’re reading.

Typical organic veggie stock sells for at least $2 a carton. While doing this simple DIY stock will not let you retire early, you’re getting every last ounce of goodness out of every veggie, and the flavor is no match to the stuff in stores. Also, every batch will taste different!

Veggie scraps to save

• carrot peels, tops and greens
• onion ends
• potato ends
• celery
• herbs that are about to go bad
• tomatoes
• leafy greens
• garlic
• unfinished salad? Throw it in.

veggie scraps to avoid

• strong tasting vegetables that would significantly alter the color or flavor in a not so awesome way, think turnips, beets, cabbage

 bow to DIY veggie stock in 4 steps

1. Keep a large ziplock bag in the freezer and add to it constantly. When the bag is full, make stock.

2. Empty the bag into a large pot. Add spices like salt and pepper, thyme, bay leaves, Italian seasoning, parsley, garlic – this part is really up to you, throw in whatever herbs and spices you like.
3. Cover the veggies with water and bring to a boil. Once boiling, reduce the heat to low and simmer for about 45 minutes. Drain the liquid and use right away in soups or sauces, or freeze it to use later.
4. Compost the veggies.

Making your own veggie stock will save money, and every batch will be unique. You will never taste store-bought stock that is better than yours! Use it in homemade soup, mashed potatoes, sauces, rice, quinoa, lentils, or to sauté onions and peppers in place of oil.

For more urban-minimalist cooking tips and super-simple plant-based recipe inspiration check out Barefoot Essence. 

 THE LOCAL CALENDAR 

It is amazing how the appreciation for local produce is spreading. I stumbled upon the Brave New Art World event that takes place the first Thursday of every month in the River North Arts district from 5-8pm. It represents a marriage of contemporary art, objects d’art and local food, including restaurants like The Local Root of Streeterville, underground dinner clubs like Thurk, Tuesday Night Dinner and Goose and Fox all of whom source from farmers markets, The beverage sponsors were Angels Envy and Lagunitas among others.

The Green City Market BBQ is Thursday July 18. It always sells out and never fails to have a bit of weather drama, be it rain or heat. One thing is definitely for sure, you will have a chance to see your favorite chef because there is such incredible support for the event from the Chicago restaurant community and you will not go home hungry. The Chicago Gourmet Festival, the weekend in September (9/27/-9/29) where Chicago is Ground Zero for the culinary world in the US and abroad has already sold out its early bird tickets. You had better buy your tickets now.

Chief Beet Rob Gardner gives you an updated rundown on what is season. Our full list of area markets can be found here. If you are interested in finding out even more about what is in season, there really are some well written, highly informative market letters and farmers blogs you can access. A few include Terra Brockman’s commentary every week from Brockman Family Farms, Connie Spreen’s weekly market letter for the 61st Market, Farmer Vicky of Genesis Farms is now blogging and Prairie Fruit Farms has a monthly newsletter filled with all sorts of cheesy tidbits! Food Day Chicago (Oct. 24) has now moved on to asparagus for their Eat Real Chicago vegetable of the month.  Check out their Facebook page and “like” it while you are there!

Now on to the busy week ahead including Executive Director of Food and Water Watch Wenonah Hauter reading from her book, Foodopoly at The Book Cellar in Lincoln Square tonight at 7pm. There is a cake walk sponsored by Les Dames Escoffier of Chicago and the proceeds will support the Green City Market and Eli’s Farmers Market with Wright College opens Thursday, now onto the week!

June 12

Andersonville- Andersonville Farmers Market opens 3-8pm (6/5-9/4) On Berwyn between Clark and Ashland

Chicago - Meet Wenonah Hauter Executive Director Food And Water Watch -7pm  The Book Cellar 4736-38 N. Lincoln Ave (Near the Western- Brown Line stop) Come to the Book Cellar in Chicago to meet Food & Water Watch Executive Director Wenonah Hauter as she reads from her new book, “Foodopoly” and discusses current campaigns in Illinois!

Chicago - Wednesdays at Wood Street - Growing Home Wood Street Farm Stand 11am – 4pm 5814 S. Wood St.

Chicago - Green City Market Lincoln Park Location 7am – 1pm Chef demonstration 10:30am – 11:30am

Chicago – Wine Wednesdays at Province – Seasonal farm to table 5 course tasting menu with pairings $49 159 North Jefferson A Gold level LEED certified restaurant with 3 stars from the Green Restaurant Association.

June 13

Chicago – Grand Opening of Summer 2013 Season of Eli’s Cheesecake & Wright College’s Farmer Markets  7am!  Fresh fruits and vegetables from Nichol’s Farm and the Chicago High School of Agricultural Sciences, as well as hand crafts, flowers, and more will be available for purchase. FREE Continental Breakfast from 7am – 9am with $5 market purchase. Lunch on the Grill will be served from 11am – 1pm. For more details, contact Kathy at kkirby@elicheesecake.com or call (773) 308- 7000.

Chicago - Daley Center Farmers Market - Market will run May 16th through October 31. There are now microgreens and wheat grass sold by Alex Poltorak of The Urban Canopy and Seasons Soda is there as well!

Chicago – Uptown Market Uptown Farmers’ Market is year round. Every Thursday from 7-1 inside Weiss Memorial Hospital or in the parking lot during the warmer months. 4646 N Marine Drive This is an appropriate day to stock up on Spark of the Heart Soups

Hyde Park - C & D Family Farm delivers 7-11am Harold Washington Park

June 15

FD!! Champaign, IL -  Prairie Fruit Farms  City Pub in the Country 4pm Bar Pastoral is a new cheese and wine bistro adjacent to the original Pastoral Artisan Cheese, Bread, and Wine Shop in Chicago. Chef Chrissy will be showcasing her love of cheese, charcuterie, pickles, and other local ingredients. $107

Chicago - Sausage Making Class - 10am – 1pm Red Meat Market This will be another class where you will havea hands-on experience learning how to make sausage and take far home than the cost of the class.

Chicago - If Recipes Could Talk: Wisconsin Foods and the Stories They Tell.  Teresa Allen Chicago Foodways Roundtable 10 am Kendall College 900 N. North Branch Chief Beet Rob Gardner has been a big fan of Terese Allen’s books on Wisconsin and farmer’s markets.  She had the eat local beat before there was an eat local beat (or Beet).

Chicago - Growing Home Open House at The Wood Street Farm - 5814 S. Wood St.  11am – 3pm An Organic Farm Stand with affordable locally grown vegetables Free Farm Tours Gardening and Nutrition Workshops Healthy Cooking Demonstrations/Tastings Green and Healthy Neighborhoods Land Use Plan/ New ERA Trail Presentation Come learn about Greater Englewood’s plan to grow into an Urban Agriculture District that will bring more jobs, businesses, resources and healthy food options to the neighborhood! Music, Tasty Refreshments, Fellowship and Fun ! FREE AND OPEN TO ALL! This is our final Open House Celebration this year.

Chicago - Mash Tun Festival - The festival is a celebration of the release of Mash Tun: A Craft Beer Journal issue #3. The Mash Tun is a publication put out by your buddies at Maria’s Packaged Goods & Community Bar and The Public Media Institute, a non profit arts and culture organization based in Bridgeport.

Chicago - Les Dames Chicago Culinary Garage Sale and Cake Walk 10am – 2pm Kendall College This event will include live music, food trucks and a cake walk to compliment the treasures from top Chicago chefs! The proceeds benefit the Les Dames d’Escoffier Scholarship Program & Green City Market.

Chicago - 61st Farmers Market -  9am – 2pm During the outdoor season, which lasts through the end of October, the Market is located on 61st Street between Dorchester and Blackstone Avenues. The 61st Street Farmers Market accepts LINK and Senior Farmers Market Coupons. They also match LINK purchases up to $25 per cardholder, per market day, as long as funding lasts.

Chicago - Green City Market Lincoln Park 7am – 1pm

Chicago - Iron Street Farm Stand - 9am – 3pm 3333 S. Iron St.

Evanston - Downtown Evanston Farmers Market - This market will be held from 7:30 a.m. to 1:00 p.m. every Saturday through November 2. Location: Intersection of University Place and Oak Ave. (behind Hilton Garden Inn, east of East Railroad Ave.) In 2013, the market will celebrate its 38th year.

Many years ago, before the Local Beet was a good pun waiting to happen, I was explaining my idea of eating local, which entailed putting food away for the colder months, to Joel Smith, Regional Governor for Slow Food USA. Smith said I had to see this place in Western Springs. Paul Virant, formerly of Blackbird, had opened a place called Vie.  At Vie, Virant had his own canning room filled with product set aside for year-round local eating. I got myself a reservation for dinner, had a great meal, and wormed my way into a post meal tour of the kitchen and canning room. Thus began a long relation with Vie and Paul. (See my old blog for some examples of our relationship.)

In the years subsequent, I’ve have the good fortune to enjoy great meals at Vie. When we got the rather miraculous news that my daughter could forsake her scoliosis back-brace many years earlier than expected, we celebrated at Vie. I’ve also have the good fortune to spend much time in the back of the house; getting canning demo’s, seeing a steer butchered, participating in an interview for WBEZ and more. I hit the road with Paul and a few others for a tour of the Ball Jar labs and factory in Minnestra, Indiana.

I have great admiration for the food Vie produces, but I have even more admiration for Paul and what he’s done with Vie. Talk a bit with Paul, and he’ll tell you that many of his fondest childhood memories involve food. He can tell you about family traditions of baking pies and sourdough bread interspersed with weekly visits to the local smokehouse and farmers market. He foraged for mushrooms with his siblings, preserved fruits and pickled vegetables with his grandmothers and visited local wineries with his parents. These experiences have driven Paul, as a chef, to use the highest-quality, best ingredients for every component at his place.

For Vie, the highest quality comes forms three facets to his approach. First, as much as any local chef, Paul has worked with local farmers to supply nearly every ingredient he needs. When it’s an ingredient not available in the Midwest, such as citrus or hearts of palm, he’s found equivalent farmer “as if local.” Vie’s commitment to local foods lasts year round; you will find as much local in January as in June. This, of course, brings up the second facet, and maybe the thing Paul’s most renown for these days, his use of preserved ingredients. Going back to those early days, Paul was canning to ensure he had his high quality ingredients all the time, but over time, the use of preserved ingredients as components to his dishes became one of signatures. Thus, you’ll find pickles, relishes, jams, and more on the menu in June as much as in January. Finally, Vie has been doing for years, what is expected these days. They break down whole animals, using all parts; making sausages and charcuterie in house. They bake their own bread, smoke their own meats. Paul calls what he does, “seasonal contemporary American cuisine, strongly influenced by Western European cultures and rustic fare.” Probably, but to me, it’s always been the Joy of Cooking come to life the way he combines a consummate sense of cooking as well as an appreciation for classics–e.g., his current menu features cassoulet, gnocchi, a burger, and spanakopita. It’s all we respect and clamor for at the Local Beet.

And now we can proudly say, Vie’s a sponsor too.  For the next month, Vie will be sponsoring the Local Calendar that is diligently and expertly done each week by Jeannie Boutelle.  I believe the Local Calendar is our signature piece on the Local Beet, and I believe that Jeannie does an amazing job with it each week, highlighting events, farmer’s markets, dinners, workshops and much more.  Vie’s sponsorship of the Local Calendar and the Local Beet recognizes their respect and admiration for what we’re doing here.  It’s been a great relationship since first hearing about that canning room many years ago.

Unlike a lot of cities of comparable size, Chicago does not have much in the way of “squares”.  About the only examples I can think of, not including any of the concrete plazas in the Loop, of what I’m talking about, are the one across from the Newberry Library (a/k/a Bughouse Square) and Palmer Square.  Places open and within the surrounding streets.  Now, Chicago has hundreds of urban parks, many remarkably grand.  Yet, a defining feature of Chicago parks seems (to me) how they are cut off, fenced from, Chicago streets.  In many cases, this is a good thing.  You can escape in Chicago parks.  And in at least two Chicago parks, you can escape away every other Sunday to find what is called a farmer’s market.  Question is, will you find farmer at the market?

In recent Sundays I visited the farmer’s market at Portage Park and then the one at Independence Park. Of the two, Portage had a much more interesting fieldhouse. The kind of place one would still work out with Indian clubs.

Both markets are dog friendly (very).

Both markets had music. Given that I’m spoiled by the bluegrass-ish players in Oak Park, I much more enjoyed the Buck Owens sound in Portage Park to the acoustic players in Independence Park.

Both markets had a dearth of farmers. Listen, I’m no farmer’s market purist. I think there’s a place for food artisans at farmer’s markets.  I’ve sampled enough product from Sheekar Delight, at Portage, to know it’s good stuff.  And I’ve sampled so much Phoenix Tofu,  at Independence, product that I’m afraid they’ll cut me off.  Phoenix is not only delicious but made from non-GMO, organic, Illinois grown soy.  A triple threat.  Portage and Independence each had a woman running a cottage food approved jam business.  I only tried Aunt Jeanne’s at Portage, but I’m rather enjoying the sour cherry I brought home. I’m not complaining about what’s there.  It’s what’s not there.

Of the twenty or so vendors at these markets, I’ve counted four farms.  Both markets had River Valley Ranch, Geneva Lakes, and Tomato Mountain Organic* from Wisconsin. Each market had it’s local meat person. Portage had Faith’s Farm; Independence had Otter Creek. I have a lot more experience with the former, and I can vouch highly for them. That was it.

We all draw our lines differently. I like Geneva Lakes. They showed up each week to the Evanston winter market bringing an array of storage crops and hoop house lettuces. Their pre-season cucumbers I get in Oak Park are surprisingly good. I also appreciate that they clearly marked their non-local produce sold at Independence Park. I’m not buying it though. I asked them yesterday, how could they have so much at Oak Park on Saturday and so little at Independence Park on Sunday. Essentially, they harvested for the weekend and what was there on Sunday was what was left from the five markets they do on Saturday–or what more strict markets won’t allow.

Chicago has some outstanding city parks. Within some of these parks you may find what they call farmer’s markets. You’ll find at these markets organic rubs, kid made snickerdoodles, crepes flipped in front of you like you’re in Paris, dog treats, whoopie pies and an assortment of other products some very good a few not so. What you’ll not find enough is (enough) farmers. I like all farmer’s markets but the ones I like more are the ones with more farmers.

The Portage Park Farmer’s Market meets June 2, 16, 30; July 21; Aug, 4, 18; Sept, 15, 29; and Oct 6.
The market is held near the corner of Berteau and Central in Portage Park from 10am to 2pm.

The Independence Park Farmer’s Market meets June 9, 23; July 14, 28; Aug, 11, 25; Sept, 8, 22; and Oct 13, 27.  The market is held on Irving Park near Hamlin.

*My wife works for Tomato Mountain, a vendor at both markets.

The Oak Park Farmers’ Market has been open since May 18, but, as always, the market started slow. The first few weeks offered little locally grown produce beyond lettuce, asparagus and rhubarb. Don’t get me wrong: I can do a lot with asparagus and rhubarb. Like grilled asparagus, asparagus pesto, rhubarb jam, and rhubarb-ginger buckle, just to name a few. But those crops really just whet our appetite for the abundance that is to come. I love the farmers’ market best in the heady days of summer when I am overwhelmed by the sheer number of different fruits and vegetables on offer and can’t decide what to buy first.

Today, it felt like the market was truly coming alive. The local strawberries had arrived. Asparagus were at their peak and we had the tail end of the rhubarb. The English peas made their first appearance. You could even find curly garlic scapes if you knew where to look. I bought all these things and more, including two dozen farm eggs, fresh basil, cultured butter, and even a small bunch of early-bird zucchini blossoms. My arms ached as I hauled my bags to the car and I knew that summer was really here.

Soon we will be drowning in berries and stone fruit; corn and tomatoes; peppers, green beans and zucchini. Those who come to the market before 8 am will be lucky enough to find just a few pints of such rarities as gooseberries, tayberries, and currants. There will be so many locally grown fruits and vegetables that the supermarket will seem superfluous. And then, before we know it, the early morning sun won’t be as bright and there will be a chill in the air. The market stalls will be offering Damson plums, apples, cranberries and root vegetables. Maybe one or two farmers will even bring some quince. As frost threatens, farmers will start selling their green tomatoes cheap – anything to get them off the vine and out of harm’s way.

But I am getting ahead of myself. Before I start dreaming about what July, August and September will bring, I am determined to enjoy the best of the late spring/early summer crops. Having already put up six jars of Rhubarb-Vanilla-Earl Grey jam (recipe from the Food in Jars cookbook), I plan to try my hand at rhubarb jelly or rhubarb chutney this week. I was so enamored of the asparagus pesto I made last week that I definitely want to make more this week — and share the recipe, of course. The English peas will become Cold Pea Soup with Mint and the scapes may garnish some white bean dip.

This is not my week to go wild with strawberries, however. A flat was selling for $40 at today’s market; I expect it will be more like $30 next week. And then I will pounce and spend the following days frantically trying to use up 8 quarts of berries before they go bad. Look out for the 2013 edition of How to Use a Flat of Strawberries in Five Days – an annual tradition on my blog West of the Loop.

Did you go to the farmers’ market in your area this weekend? If so, what did you buy?