WBEZ | Green City Market http://www.wbez.org/tags/green-city-market Latest from WBEZ Chicago Public Radio en Farmers markets in Chicago vary in offerings because of different missions http://www.wbez.org/sections/food/farmers-markets-chicago-vary-offerings-because-different-missions-110284 <p><p>On a breezy Saturday morning in early May, shoppers bustled through the French Market in Lakeview stuffing their bags with brightly colored sweet peppers, plump tomatoes and deep purple eggplants.</p><p>A couple of miles down the road, in Lincoln Park, foodies welcomed the year&rsquo;s first outdoor Green City Market. But here, the pickings were much slimmer: just ramps, asparagus, greens, radishes and some cellared stuff from last year. &nbsp;</p><blockquote><p><a href="http://www.wbez.org/sections/food/farmers-markets-chicago-vary-offerings-because-different-missions-110284#howto" target="_blank"><strong>How to get the most out of your farmers market</strong></a></p></blockquote><p>Even as the the warm weather moved in last week, Michigan-based <a href="http://www.mickklugfarm.com/">Klug Farms</a>, was still only offering, &ldquo;spinach, swiss chard, rhubarb, asparagus, herbs, lettuce, kale and potatoes,&rdquo; said Klug salesclerk Jeremy Sapp, as he stood in Daley Plaza.</p><p>So, with all the recent emphasis on seasonality and local food, why did one market look like it sold imported produce while another reflected springtime in the Midwest? &nbsp;</p><p>It really boils down to different market philosophies. But it also illustrates the importance of knowing your market before you shop. The Chicago area will host more than 150 weekly farmers markets this year and they don&rsquo;t all share the same priorities. &nbsp;</p><p>Leslie Cahill, who manages <a href="http://bensidounusa.com/">14 Bensidoun French Markets in Chicagoland,</a> says these gatherings are more about nurturing new entrepreneurs, creating community and presenting unique products. So, she&rsquo;s not so strict when it comes to local produce. &nbsp;&nbsp;</p><p>&ldquo;For example, I have a farmer who works at my Villa Park French market,&rdquo; Cahill said. &ldquo;He&rsquo;s a wonderful guy and his cousin actually farms tomatoes in Florida. So every spring, he brings up tomatoes from his cousin&rsquo;s farm in Florida. It&rsquo;s not a local product, but it&rsquo;s a personal relationship he&rsquo;s bringing.&rdquo;</p><p>Cahill said she has another vendor who imports fresh figs from the West Coast. And all she asks for is transparency. &nbsp;</p><p>Still, local food advocate Roxanne Junge, who manages the <a href="http://www.glenviewparks.org/facilities-parks/glenview-farmers-market/">Glenview Farmers Market</a>, worries that some vendors won&rsquo;t be so transparent.</p><p>&ldquo;Those who purely go to a wholesaler and buy things that are not at all local and they bring them in and they pass themselves as farmers (they) can undercut those who are doing it themselves,&rdquo; she says. &ldquo;So, we need to have real farmers at farmers markets.&rdquo; &nbsp;</p><p>Yesenia Mota has managed<a href="http://www.cityofchicago.org/city/en/depts/dca/supp_info/farmers_market.html"> City of Chicago farmers markets</a> for more than a decade. And over those years, she says, the city has become much choosier about its vendors.</p><p>&ldquo;When we revamped our application processes a few years ago the city really did a 180,&rdquo; she says. &ldquo;We threw out a lot of wholesalers. We decreased our number of markets and really focused on farmers and farmer relations and knowing who these farmers are. And it&rsquo;s amazing with social media, you can really look up a farmer and see what they are growing.&rdquo;</p><p><img alt="" class="image-original_image" longdesc="" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/French%20Market.jpg" style="height: 349px; width: 620px; float: right;" title="An early May French Market in Lakeview featured bounty normally associated with late summer. But French Market managers say that their markets are about more than local produce. (WBEZ/Monica Eng)" /></p><p>At <a href="http://www.greencitymarket.org/">Green City Market</a>, the process goes one step further. Not only does the produce need to be local. But each vendor must earn and display a specific sustainability certification.</p><p>Most markets also allow co-ops or the ability to bring in produce from a neighbor as it&rsquo;s vetted first.</p><p>Then we&rsquo;ve got the independent farmers markets. These can be located in the city or suburbs. But each is governed by a different set of rules.</p><p>And, as long as people are honest, Junge says this diversity can be a good thing.</p><p>&ldquo;In some areas, people recognize unusual fruits and vegetables. And in other areas, they don&rsquo;t and they won&rsquo;t buy them,&rdquo; says Junge, who&rsquo;s a board member of the <a href="http://ilfarmersmarkets.org/">Illinois Farmers Market Association</a>. &ldquo;In some areas, there&rsquo;s more expendable income and you&rsquo;ll have higher priced items showing up there. And in other places, there&rsquo;s lower income. So, its absolutely OK to have different kinds. They fit in what works in that area.&rdquo;</p><p>This flexibility, for instance, allowed the independent Bronzeville Community Market to include decidedly &ldquo;un&rdquo;local oranges, bananas, broccoli, grapes and packaged lettuce when it opened in 2008 (it&rsquo;s on hiatus this year). Bernita Johnson-Gabriel, who helped launch the market, says it wouldn&rsquo;t have made sense to keep them out.</p><p>&ldquo;Our community sort of fit the profile of being a food desert and so it was important for us to bring in as many healthy options as we could for our constituents,&rdquo; said Johnson-Gabriel who&rsquo;s the Executive Director of the <a href="http://www.qcdc.org/">Quad Communities Development Corporation.</a> &ldquo;Some of those healthy fruits and vegetables were not necessarily locally grown. And while we support local businesses, the access to good fruits and vegetables just wasn&rsquo;t here for us and so we felt the need to sort of make that happen.&rdquo; &nbsp;&nbsp;</p><p>So, why exactly is it so important for some people that the produce at farmers markets be purely local?</p><p>&ldquo;What we are trying to do in Illinois is try to build back our local food systems,&rdquo; Junge said. &ldquo;And to do that we have to support the local agricultural products that will ensure more health, social stability and economic stability.&rdquo;</p><p>For Cahill of the French Markets, however, the goals are a little different.</p><p>&ldquo;I think the goal of all markets is to be a community meeting place,&rdquo; she said. &ldquo;That is certainly the essence of what we want to do. Mom can find something there, dad can find something there. You can bring aunt and grandma and the kids can find something, and you can actually eat some food together at the market, and enjoy the day and enjoy the moment.&rdquo;</p><p>Whatever kind of farmers market you attend this summer, Mota suggests: &ldquo;Get to know your farmer so you know where your food is coming from.&rdquo;</p><p>And in some case, get to know your market manager, too. That way, you know what you&rsquo;re buying before you start filling up your bag.&nbsp;</p><p><strong>How to get the most out of your farmers market<a name="howto"></a></strong></p><p>No matter what kind of farmers market you attend this summer, there are some universal tips that can help make the experience better.</p><ul><li>Take an initial spin around the market and get the lay of the land before buying.</li><li>Bring your own bags, including some insulated bags with cold packs if you&rsquo;re taking home perishables.</li><li>Be open to new produce, but also shop with the week&rsquo;s schedule in mind. If you&rsquo;re going to be eating out much of the week, for example, those 10 bags of arugula could be a mistake.</li><li>Give yourself a budget. Between snacks, pastries, produce, cheese and meat, you can easily drop $100 without knowing it.</li><li>If you have limited cash, figure out who takes credit cards and then plot your purchases from there.</li><li>Figure out your priorities--organic, never sprayed, local, biodynamic, pastured, grassfed, heirloom--and then ask questions of the farmers based on them. But keep in mind that, for example, organic tree fruit farming is nearly impossible in the Midwest due to the humidity and the pests. Many fine farmers, instead, use integrated pest management which requires only the most crucial pesticide applications.</li><li>Ask farmers (or chefs doing demos) for suggestions on how best to prepare unfamiliar produce.</li><li>If you&rsquo;re making pies or sauces (or you&rsquo;re just not fussy) ask to see the box of &ldquo;seconds&rdquo; or cheaper, imperfect produce that farmers didn&rsquo;t feel was fit to display on the table.&nbsp;&nbsp;</li><li>Farm fresh pastured chicken eggs sell out fast and require you to get to the market early.&nbsp; And if you find a farmer with healthy egg yolks the color of pumpkins, it means the chickens get to live and forage outdoors. Return to that farmer often.</li><li>Bring lots of small bills. Farmers love exact change and it speeds up transactions.</li><li>Bring old yogurt containers to protect delicate berries and other produce on the trip home.</li><li>Clear off the counters and take out the bowls and colanders before you leave for the market. This may inspire you to wash, process (and even eat) your produce as soon as you come home. Produce loses nutrients within days of picking, so the sooner you can eat it, the better.</li><li>If you&rsquo;re trying to go green, ride your bike to the market. Studies show that your chosen mode of transportation plays a big role overall carbon footprint of your shopping experience.&nbsp;</li><li>If you are going to make a big batch of sauce or pies, call your farmers before the market and ask them to bring the &ldquo;seconds&rdquo; to the next market for you. &mdash; Janine MacLachlan.</li><li>If you want to plan for future cooking projects ask farmers which crops are close to coming in, or more generally consult the city&rsquo;s seasonality chart.&nbsp;</li></ul></p> Wed, 04 Jun 2014 17:30:00 -0500 http://www.wbez.org/sections/food/farmers-markets-chicago-vary-offerings-because-different-missions-110284 Handpicked: Canning demos, Veggie Bingo and more http://www.wbez.org/blogs/louisa-chu/2013-06/handpicked-canning-demos-veggie-bingo-and-much-more-107892 <p><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/cityfarmturnips.jpg" style="height: 414px; width: 620px;" title="White turnips at City Farm in Chicago (WBEZ/Louisa Chu)" /></div><p><strong>Friday, June 28</strong><br /><em><a href="http://techweek.com/chicago/events/partner-events/food-truck-face-off/"><u>Second annual Techweek Food Truck Face Off</u></a> at the Merchandise Mart South Drive.</em> A dozen local food trucks will serve $2 bites to the public and a trio of pro judges: EL Ideas chef/owner and former Meatyballs maestro Phillip Foss; the Hungry Hound himself Steve Dolinsky; and Tavernita/Little Market chef/partner chef Ryan Poli. They&rsquo;ll pick the Techweek Food Truck Champ, but you can vote for the &ldquo;People&rsquo;s Truck&rdquo; via the Techweek App. Admission FREE, food and drink additional.</p><p><em><a href="http://maaf2013.org/"><u>Milwaukee Avenue Arts Festival </u></a>on Milwaukee between Kedzie and Diversey. </em>The three day arts, food, and music street fest kicks off with Lula Cafe, Longman &amp; Eagle, Reno, and many more. Plus there will be a pop-up parking lot cocktail bar with a special food and drink menu including Parson&#39;s Chicken &amp; Fish Negroni slushies and fried food, Reno mojitos and exclusive MAAF sandwiches; and much more. Admission $5 suggested donation, food and drink additional, and you must RSVP for the popup parking lot.</p><p><strong>Saturday, June 29</strong><br /><em><a href="http://www.wbez.org/let%E2%80%99s-get-canned-homey-history-preserving-107476"><u>Let&rsquo;s Get Canned: A Homey History of Preserving</u></a> at Kendall College.</em> Author Sherri Brooks Vinton will talk preservation heritage to contemporary canning. Plus taste preserves from the private collection of Greater Midwest Foodways founder and my friend Catherine Lambrecht. Brooks Vinton will sign copies of her new book Put &#39;em Up! Fruit: A Preserving Guide &amp; Cookbook: Creative Ways to Put &#39;em Up, Tasty Ways to Use &#39;em Up, which will be available for sale. This event will be recorded for WBEZ&rsquo;s Chicago Amplified. Admission FREE for Culinary Historians of Chicago members, $3 for students, $5 general.</p><p><em><a href="https://www.facebook.com/events/199531633535262/"><u>Paul Virant canning demo</u></a> at Green City Market.</em> Virant kicks off the first in a series of three summer canning demos sponsored by Ball Jars and presented by the Green City Market Junior Board. The Vie and Perennial Virant chef/owner also co-wrote The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. You may take home many of the materials you need to get started canning. Admission FREE</p><p><em><a href="http://www.chicagoartistsresource.org/events/starving-artist-2013-chicago-artists-coalition?discipline=Theater"><u>Starving Artist 2013</u></a> at Chicago Artists Coalition.</em> Five artist and chef pairs collaborate to create edible &ldquo;installations&rdquo; to be enjoyed by the crowd and new works of art to be auctioned off the night of the event. Drinks include cocktails by mixologist Benjamin Newby, plus beer and wine. Plus there will be Taco Battle: Antique Taco vs. Big Star. This year&rsquo;s chefs and artists notably include Fat Rice&rsquo;s Abraham Conlon; BellyQ, Urban Belly, and Belly Shack&rsquo;s Bill Kim; Bar Pastoral&rsquo;s Chrissy Camba; Longman &amp; Eagle&rsquo;s Jared Wentworth; the artist Theaster Gates; and more. Admission $75 artists and arts administrators; $125 general; $175 Secret Society, includes gift bag and one year Collectors Circle membership ($150 value).</p><p><strong>Sunday, June 30</strong><br /><em><a href="http://www.open-books.org/events/events_cal.php"><u>Hot Doug&#39;s book release party</u></a> at Open Books.</em> Hot Doug&#39;s owner/cashier and modern philosopher Doug Sohn will sign copies of his new book Hot Doug&#39;s: The Book. It&rsquo;s been called &ldquo;the Critique of Pure Reason of books about hot dog stands in Avondale&rdquo; alleges the website of the legendary Sausage Superstore and Encased Meat Emporium. Refreshments will be served! Admission FREE.</p><p><strong>Wednesday, July 3</strong><br /><em><a href="http://www.hideoutchicago.com/event/281673-hideout-veggie-bingo-chicago/"><u>Veggie Bingo</u></a> at the Hideout.</em> Co-sponsored by NeighborSpace, Hideout Veggie Bingo features a grand prize of fresh produce from Irv &amp; Shelly&#39;s Fresh Picks and a cornucopia of other prizes from local artisanal food producers, farmers, and gardeners. Plus free Hot Doug&#39;s hot dogs grilled out front. All proceeds benefit local gardens. Kids welcome with a responsible adult. Admission FREE, bingo cards $3 each or 4 for $10.</p><p><strong>Thursday, July 4</strong><br />Happy Independence Day!</p><p><em>Follow <a href="https://twitter.com/louisachu"><u>Louisa Chu at @louisachu</u></a>.</em></p></p> Fri, 28 Jun 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-06/handpicked-canning-demos-veggie-bingo-and-much-more-107892 Handpicked: Fiestas Puertorriqueñas, Meet the Market and more http://www.wbez.org/blogs/louisa-chu/2013-06/handpicked-fiestas-puertorrique%C3%B1as-meet-market-and-more-107706 <p><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/radicalrootradishes.jpg" style="height: 413px; width: 620px;" title="Radical Root Organic Farm stand at Logan Square Farmers Market in Chicago (WBEZ/Louisa Chu)" /></div><p><strong>Friday, June 14</strong><br /><em><u><a href="http://www.chicagoevents.com/event.cfm?eid=279">31st annual Fiestas Puertorriqueñas</a></u> in and around Humboldt Park.</em> The Puerto Rican Festival and Parade is second in size only to the Taste of Chicago, and the biggest Hispanic fiesta in the country. The four-day cultural celebration includes food vendors of course, and is sponsored in part by La Bomba and&nbsp; Borinquen restaurants, the latter the inventor of the <a href="http://www.wbez.org/blogs/louisa-chu/2013-06/chicago-food-and-drink-destinations-intangible-cultural-heritage-list">iconic Chicago jibarito</a>. Be sure to taste <em>mofongo</em> (fried green plantains mashed with garlic and meat, classically pork, but preferably chicharrónes if I can help it) and <em>arroz con gandules</em> (rice with pigeon peas, and again, classically pork, cooked in aromatic <em>sofrito</em>). Admission FREE, food, drink, and carnival rides extra.</p><p><strong>Saturday, June 15</strong><br /><em><a href="http://lesdameschicago.org/2013/05/tickets-culinary-garage-sale-cake-walk/"><u>Les Dames Culinary Garage Sale and Cake Walk</u></a> at Kendall College.</em> Chicagoland&rsquo;s top chefs have cleaned out their prized culinary closets of Le Creuset and other treasures, plus top pastry chefs will donate their goods to the cake walk on the terrace. Proceeds benefit Les Dames d&rsquo;Escoffier scholarships and Green City Market. Food trucks and live music round out the event. Admission $5 general; $75 VIP includes early entry to the sale, food, drinks, and a swag bag; food trucks extra.</p><p><em><a href="http://www.wbez.org/if-recipes-could-talk-wisconsin-foods-and-stories-they-tell-107464"><u>If Recipes Could Talk: Wisconsin Foods and the Stories They Tell</u></a> at Kendall College.</em> Author Terese Allen shares classic Wisconsin recipes for the Friday night fish fry, and Hmong egg rolls? Hear the stories behind them, plus taste said Hmong egg rolls, filled with ground pork, rice noodles, and minced onions. Allen is a columnist for <em>Edible Madison</em> and <em>Edible Door County</em> magazines, food editor for the Organic Valley brand, co-author of the award-winning <a href="http://www.amazon.com/gp/product/0870202049?ie=UTF8&amp;creativeASIN=0870202049&amp;tag=lklchu-20"><em>The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger Stat</em>e</a>, and much more. Presented by the Culinary Historians of Chicago, this event will be recorded for WBEZ&rsquo;s <em>Chicago Amplified</em>. Admission FREE for Kendall students and faculty with ID, $3 general.</p><p><em><a href="https://www.facebook.com/events/561027563947389/?ref=22"><u>Spring Open House</u></a> at Growing Home&rsquo;s Wood Street Urban Farm.</em> Tour the city&rsquo;s first and only certified organic farm with refreshments and music. The farm stand will be open, plus gardening and nutrition workshops, and healthy cooking demos and tastings. This is the final open house celebration of the year. Admission FREE.</p><p><em><a href="http://www.smallma.org/above-the-pavement-a-city-fair/"><u>Above the Pavement: A City Fair</u></a> at Maria&rsquo;s and Pleasant House Bakery parking lots.</em> Billed as the smallest city fair in the world, with food from Pleasant House and local chefs at Maria&#39;s Packaged Goods &amp; Community Bar; Small Manufacturing Alliance (SMAll) members vending their wares; and live music. Plus an after party at Co-Prosperity Sphere. Admission FREE to the fair; food, drink, and wares additional; $5 suggested donation to the after party.</p><p><strong>Sunday, June 16</strong><br />Happy Father&rsquo;s Day!</p><p><strong>Thursday, June 20</strong><br /><em><a href="https://www.facebook.com/events/476336999109772/"><u>Meet the Market </u></a>at Table, Donkey and Stick. </em>Chef Scott Manley will feature ingredients from Radical Root Farm, plus La Sirena Clandestina and Barrelhouse Flat mixologist Austin Skyles makes cocktails with New Holland Artisan Spirits. The food menu: fried duck liver with hard cooked egg, spring onion marmalade, and charred green garlic; smoked chicken with grilled kale on and sunflower oat bread crostini; kohlrabi slaw on roasted kohlrabi rolls with quark. Admission FREE; cocktails extra and act as your donation to the Green City Market&#39;s youth education programs, Club Sprouts and The Edible Gardens.</p><p><em><a href="http://rva.ticketleap.com/2013/"><u>Soirée in the City</u></a> at Salvage One.&nbsp;</em>An evening featuring hors d&rsquo;oeuvres, cocktails, and a silent auction benefits Rape Victim Advocates. Bid on a coveted maple syrup run ride-along with the one and only Tim Burton, of Burton&rsquo;s Maplewood Farm. A dozen guests will take a progressive drink tour in the back of Burton&rsquo;s 1949 cherry red Chevy farm truck, the Donna Sue, with mixologist Adam Seger. Celebrate the summer solstice with exclusive al fresco access and tastings at the Little Goat Diner, The Ritz-Carlton, Table Fifty-Two, Perennial Virant, and the J. Parker. Admission $95 advance, $115 door.</p><p><strong>Save the Date!<br />Friday, June 21</strong><br /><em><a href="http://www.cigarbque.com/"><u>Second annual CigarBQue</u></a> at Beyond Design.</em> Primehouse&#39;s Rick Gresh, Fountainhead&#39;s Cleetus Friedman, and GT Fish &amp; Oyster&#39;s Giuseppe Tentori invite you to an intimate evening of fine cigars paired with food, beer, wine, and cocktails by master mixologists. The evening benefits the Cigar Family Charitable Foundation whose mission is to provide a significant humanitarian impact to the communities in the Dominican Republic. Admission $150.</p></p> Fri, 14 Jun 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-06/handpicked-fiestas-puertorrique%C3%B1as-meet-market-and-more-107706 Eat this, drink that: Costumes, Cake Boy, BBQ http://www.wbez.org/blogs/louisa-chu/2012-10/eat-drink-costumes-cake-boy-bbq-103435 <p><p style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/madisonmarketpumpkins.jpg" style="height: 411px; width: 620px; " title="Pumpkins at the Dane County Farmers' Market in Madison, Wis. (WBEZ/Louisa Chu)" /></p><p><u><strong>Saturday, October 27</strong></u></p><p>I can&#39;t even tell you how much I&#39;ve been looking forward to this: I&#39;m judging the&nbsp;<a href="http://www.reddoorshelter.org/events.php">Bucktown Kids and Pups Costume Contest</a> at <a href="http://reddoorchicago.com/">Red Door restaurant</a>&nbsp;with <a href="https://twitter.com/kibachu">my dog, Kiba</a>!&nbsp;We&#39;ll be joined by our friends&nbsp;<a href="https://twitter.com/ChicagoFishDude">Supreme Lobster</a><a href="https://twitter.com/ChicagoFishDude"> fishmonger Carl Galvan</a> and <a href="https://twitter.com/lisashames"><em>CS</em> magazine Dining Editor Lisa Shames</a>. Our&nbsp;<a href="https://twitter.com/cheftroygraves">chef friend Troy Graves</a> is creating special hot dogs and pup-sized burgers for the event and a portion of those proceeds will benefit the amazing&nbsp;<a href="http://www.reddoorshelter.org/">Red Door Animal Shelter</a>. (There&#39;s no relation between the restaurant and shelter!) Red Door shelter rescues cats, dogs, rabbits and the occasional chicken or duck. Please save the date for the shelter&#39;s wonderful annual <a href="http://www.reddoorshelter.org/events.php">Gift Bazaar and Famous Cookie Sale</a>. Plus you can easily <a href="http://www.reddoorshelter.org/donations.html">donate now</a>. Admission FREE, food and drink additional.</p><p><u><strong>Sunday, October 28</strong></u></p><p>The&nbsp;<a href="http://www.greencitymarket.org/about/junior-board.asp">Green City Market Junior Board</a> presents their second annual <a href="http://www.brownpapertickets.com/event/271934">Halloween Harvest Ball</a> at the&nbsp;<a href="http://www.ravenswoodeventcenter.com/">Ravenswood Event Center</a> benefitting the <a href="http://www.greencitymarket.org/programs/">Green City Market&#39;s Link card program and other programs</a>&nbsp;that educate shoppers on local, seasonal eating. Costumed chefs, pastry chefs, and mixologists will serve seasonal food and drink&nbsp;using&nbsp;the Market&#39;s farm products. Admission&nbsp;$75, $65 for <a href="http://www.greencitymarket.org/about/membership.asp">Friends of the Market</a>.&nbsp;</p><p><u><strong>Monday, October 29</strong></u></p><p><a href="http://www.greatermidwestfoodways.com/index.php/page/CulinaryHistoriansOfChicago.html">Chicago Foodways Roundtable</a> presents French pâtissier and British celebrity chef&nbsp;<a href="https://twitter.com/eric_lanlard">Eric Lanlard</a>,&nbsp;aka Cake Boy, in <a href="http://www.wbez.org/making-pastry-chef-journey-childhood-passion-apprenticeship-heights-profession-102773">The Making of a Pastry Chef: The Journey from Childhood Passion to Apprenticeship to the Heights of the Profession</a> at <a href="http://www.kendall.edu/">Kendall College</a>. Lanlard will speak and sign copies of his newest book <a href="http://www.amazon.com/gp/product/1845337190?ie=UTF8&amp;creativeASIN=1845337190&amp;tag=lklchu-20"><em>Tart It Up!: Sweet and Savoury Tarts and Pies</em></a>. <a href="http://pleasanthousebakery.com/">Pleasant House Bakery</a> will make two pies from&nbsp;<em>Tart It Up!</em>: pork and cider pie (page 77) and butternut squash and mushroom pie (page 67) available for <a href="http://www.brownpapertickets.com/event/281036">pre-order by October 26 only</a>.&nbsp;This event will be recorded for WBEZ&rsquo;s <a href="http://www.wbez.org/series/chicago-amplified"><em>Chicago Amplified</em></a>.&nbsp;Admission $3; FREE for Kendall students and staff with ID, pies $10.</p><p>The <a href="https://twitter.com/IBBQA">Illinois BBQ Alliance</a> presents <a href="http://Autumn Smoke">Autumn Smoke</a>,&nbsp;a&nbsp;dinner by 10 of our state&#39;s top pitmasters,&nbsp;at&nbsp;<a href="http://www.carmichaelsteakhouse.com/private-events/">The Warehouse at Carmichael&#39;s</a>. Join IBBQA to&nbsp;eat, talk Q, drink craft beers, and raise funds to fight breast cancer. The menu includes Chicago hot links injected with chile de árbol BBQ sauce by Barn &amp; Company&#39;s Gary Wiviott; smoky pumpkin and bacon soup by Brand BBQ Market&#39;s Sweet Charity Smith; pulled pork on pretzel slider rolls by Chicago Q&#39;s Lee Ann Whippen; smoked salmon by Smoque&#39;s Barry Sorkin; triple brisket sandwich with KC Burnt Ends by Sweet Baby Ray&#39;s Dave Raymond; smoked meatloaf by Uncle Bub&#39;s Mark Link; caramel bread pudding with bourbon sauce by Real Urban BBQ&#39;s Jeff Shapiro; biscuits and banana pudding by Lillie&#39;s Q&#39;s Charlie McKenna ; and peach cobbler by Honky Tonk BBQ&#39;s Willie Wagner &mdash; and much, much more. Admission from $35 for IBBQA members to $50 for dinner and 1 year membership.</p><p><u><strong>Wednesday, October 31</strong></u></p><p>Happy Halloween! What are you giving out this year?</p></p> Fri, 26 Oct 2012 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2012-10/eat-drink-costumes-cake-boy-bbq-103435 The way to your heart: Green City Market BBQ 2012 http://www.wbez.org/blogs/louisa-chu/2012-07/way-your-heart-green-city-market-bbq-2012-100898 <p><p style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmbutcherheart.jpg" style="width: 600px; height: 399px; " title="Grilled chicken heart by The Butcher &amp; Larder chefs Allie and Rob Levitt with Gunthorp Farms and Slagel Family Farms (WBEZ/Louisa Chu)" /></p><p style="text-align: left; ">Taste of Chicago closed Sunday night and while the check hasn&#39;t hit the table yet, the <a href="http://www.google.com/hostednews/ap/article/ALeqM5hG5-soav7qV7Yh9KwDEwyqhhzXRw?docId=f2fb9b10b2f14db78837b592b9efb4b4">grandaddy</a> of all food fests has received mixed reviews, including <a href="http://www.wbez.org/blogs/louisa-chu/2012-07/taste-taste-dispels-love-hate-100835">mine</a>.&nbsp;The reports don&#39;t mention a beloved event that&#39;s been held around the same time for a dozen years and known arguably as the real Taste of Chicago: the <a href="http://www.brownpapertickets.com/event/242539">Green City Market Chefs&#39; BBQ</a>.</p><p style="text-align: left; ">The numbers can&#39;t compare, with Taste&#39;s millions of attendees and the BBQ&#39;s 2,200. Plus Taste is intended as a profitable event for both the city and vendors, while the BBQ is a benefit.&nbsp;Neither can be the other, but for sheer culinary artistry, and both outdoors, the relatively little BBQ towers over Taste.</p><p style="text-align: left; ">One number merits comparison. This year&#39;s Taste scaled down from nearly 60 vendors to only 40, while the BBQ program lists 101 chefs &mdash; plus cocktails, beers, wines, cider, coffee and tea. The actual number was as hazy as the smoke that hung over Lincoln Park, since some teamed up and offered more than their expected menus, and all used primarily product from the market.</p><p style="text-align: left; ">The one night only fête is the <a href="http://www.greencitymarket.org/index.asp">Green City Market</a>&#39;s &quot;largest fundraiser and supports the market and its educational initiatives including <a href="http://www.greencitymarket.org/programs/">chef demos, Club Sprouts, Edible Gardens, farmer education programs, Heirloom and Heritage Project, annual Locavore Challenge, [and] Savor the Seasons festivals</a>.&quot;</p><p style="text-align: left; ">I tasted <a href="http://flic.kr/s/aHsjACdHDY">50 items</a>, documenting and <a href="http://www.wbez.org/blogs/louisa-chu/2012-04/doggie-bag-or-not-doggy-bag-98409">doggy-bagging</a> non-stop for about three hours. Here are some of the trends I observed at GCM BBQ 2012:</p><p style="text-align: left; "><strong>Food on sticks.</strong> You&#39;ll find more at state and county fairs, but not the <a href="http://notyourmommascookie.com/2012/04/dothraki-horse-heart-dessert/">Dothraki</a> amuse-bouche that was The Butcher &amp; Larder&#39;s intensely flavorful <a href="http://flic.kr/p/cwftC5">grilled chicken heart</a>. Also tasted: Spiaggia&#39;s <a href="http://flic.kr/p/cwfsqC">carne salata</a> (Calabrese style cured beef carpaccio) on an edible breadstick and Pecking Order&#39;s&nbsp;<a href="http://flic.kr/p/cwftTW">Filipino style chicken BBQ</a>.</p><p style="text-align: left; "><strong>Asian-ish.</strong> Which leads me to this notable trend, not only <a href="http://www.wbez.org/blogs/louisa-chu/2012-07/private-preview-embeya-100714">Embeya</a>&#39;s&nbsp;<a href="http://flic.kr/p/cwfpru">lemongrass beef and lettuce wrap</a>, but Trenchermen&#39;s&nbsp;<a href="http://flic.kr/p/cwfpL7">pig skin noodles</a>, actually served in a Chinese take-out box with chopsticks. Also tasted: Perennial Virant&#39;s&nbsp;<a href="http://flic.kr/p/cwfqJ7">duck sausage</a>, Red Door&#39;s&nbsp;<a href="http://flic.kr/p/cwfvaE">bulgogi glazed spareribs</a>, Big Bowl&#39;s&nbsp;<a href="http://flic.kr/p/cwfsSd">Asian BBQ pork</a>&nbsp;and Yusho&#39;s <a href="http://flic.kr/p/cwfpiW">robata tofu</a>.</p><div class="image-insert-image " style="text-align: center; "><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmtrenchermennoodles.jpg" style="width: 600px; height: 399px; " title="Pig skin noodles with market vegetables by Trenchermen chefs Michael Sheerin and Patrick Sheerin with Nichols Farm &amp; Orchard and Mick Klug Farm (WBEZ/Louisa Chu)" /></div><div class="image-insert-image " style="text-align: left; "><strong>Vegetarian.</strong> The tofu was one of 29 veg dishes, nearly a third at what was once a meatopia. Also tasted:&nbsp;Nellcôte&#39;s <a href="http://flic.kr/p/cwfrem">grilled flatbread</a>, Boka&#39;s&nbsp;<a href="http://flic.kr/p/cwfqYd">cucumber salad</a>, City Provisions&#39; <a href="http://flic.kr/p/cwfseu">couscous salad</a>, Zealous&#39; <a href="http://flic.kr/p/cwfwdf">ricotta tart</a>, Quince&#39;s <a href="http://flic.kr/p/cwfs8u">beet salad</a>&nbsp;and Browntrout&#39;s <a href="http://flic.kr/p/cwfrDs">falafel dog</a>.&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://llnw.wbez.org/styles/original_image/llo/insert-images/gcmyushotofu.jpg" style="width: 600px; height: 399px; " title="Robata tofu by Yusho chefs Matthias Merges and Jennifer Petrusky with King's Hill Farm, Seedling, Ellis Family Farms, and Tiny Greens (WBEZ/Louisa Chu)" /></div><div class="image-insert-image "><div class="image-insert-image " style="text-align: left;"><strong>Lamb.</strong> OK, it&#39;s still a meatopia, especially lamb, many in encased meat form, including Sepia&#39;s gorgeous spicy <a href="http://flic.kr/p/cwfs1U">merguez</a>. Also tasted: Old Town Social&#39;s <a href="http://flic.kr/p/cwfro3">mini lamb hot dog</a>, Vie&#39;s <a href="http://flic.kr/p/cwfqBU">lamb salami</a>, 676&#39;s <a href="http://flic.kr/p/cwft1E">lamb hot link</a>&nbsp;and&nbsp;Stout Barrel House&#39;s <a href="http://flic.kr/p/cwfw3b">lamb al asador</a>.</div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmsepiamerguez.jpg" style="width: 600px; " title="Grilled merguez sausage, harissa ailoli, and pickled eggplant by Sepia chef Andrew Zimmerman with Bennison's Bakery, Green Acres, and Mint Creek Farm (WBEZ/Louisa Chu)" /></div><div class="image-insert-image "><div class="image-insert-image " style="text-align: left; "><strong>Fancy burgers.</strong> It&#39;s not a chef BBQ without fancy burgers, and Café des Architectes merges two trends with <a href="http://flic.kr/p/cwfrx1">mini lamb burgers plus a surprising side of smoked salmon potato salad</a>. Also tasted: Sunday Dinner&#39;s <a href="http://flic.kr/p/cwfuLd">goat&#39;s cheese burger</a> and Balena/The Bristol&#39;s <a href="http://flic.kr/p/cwfrMs">cheeseburger on housemade potato bun</a>.</div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmarchitecteslamburger.jpg" style="width: 600px; height: 399px; " title="Lamb burgers with French country aioli on housemade brioche and smoked salmon potato salad by Café des Architectes chef Greg Biggers with Mint Creek Farm, Nichols Farm &amp; Orchard, and Green Acres (WBEZ/Louisa Chu)" /></div><div class="image-insert-image "><div class="image-insert-image " style="text-align: left; "><strong>Surf and turf.&nbsp;</strong>Make that three trends, as did upcoming Carriage House&#39;s <a href="http://flic.kr/p/cwfujY">lowcountry boil</a>, aka Frogmore Stew, after the South Carolina town origin story.</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmcarriageboil.jpg" style="width: 600px; height: 399px; " title="Lowcountry boil with sweet corn, potato, andouille sausage, shrimp, and hot sauces by Carriage House chefs Mark Steuer and Sean Spradlin with Nichols Farm &amp; Orchard, Green Acres, and Gunthorp Farms (WBEZ/Louisa Chu)" /></div><div class="image-insert-image "><div class="image-insert-image " style="text-align: left; "><strong>Corn.&nbsp;</strong>With the dire news about this year&#39;s <a href="http://www.wbez.org/blogs/louisa-chu/2012-07/how-high-6th-july-100667">corn</a> because of the drought, it was almost like finding gold on Girl &amp; the Goat&#39;s <a href="http://flic.kr/p/cwfqRG">goat tostadas</a>. Also tasted: on Sable&#39;s <a href="http://flic.kr/p/cwfsL1">smoked&nbsp;duck</a>, with Benny&#39;s <a href="http://flic.kr/p/cwfubq">glazed bacon</a>&nbsp;and MK&#39;s <a href="http://instagram.com/p/NFQR5NRRun/">roasted&nbsp;elotes</a>.</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmgoattostada.jpg" style="width: 600px; height: 399px; " title="Goat tostada by Girl &amp; the Goat chef Stephanie Izard with Pleasant Meadow Farm (WBEZ/Louisa Chu)" /></div><div class="image-insert-image " style="text-align: left; "><strong>Stoner food.</strong>&nbsp;The elote could be classified as a gourmet street food trend, but new Blackbird pastry chef <a href="https://twitter.com/deensie/status/224285817399554048">Dana Cree</a> described Urban Belly/Belly Shack&#39;s <a href="http://flic.kr/p/cwftLb">black bean salad</a> as stoner nachos so I&#39;m borrowing that. Also tasted: Allium&#39;s <a href="http://flic.kr/p/cwftjA">beef hot dog</a> and <a href="http://flic.kr/p/cwfttb">chili cheese chips</a>.</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmbellynachos.jpg" style="width: 600px; height: 399px; " title="Three Sisters black bean salad with vegetables and red Thai curry by Urban Belly/Belly Shack chefs Bill Kim and Will Bravo with Three Sisters Garden and Green Acres (WBEZ/Louisa Chu)" /></div></div></div></div></div></div><div class="image-insert-image "><div class="image-insert-image " style="text-align: left; "><strong>Mexican-ish. </strong>The crossover continues with avec/Big Star/Blackbird/Publican/Publican Quality Meats&#39; <a href="http://flic.kr/p/cwfq1J">beef barbacoa</a>. Barbacoa, traditionally made with a whole pig, is considered the original BBQ.&nbsp;</div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmpqmbarb.jpg" style="text-align: center; width: 600px; height: 399px; " title="Beef barbacoa with Sungold tomatoes and fresh farmers cheese on housemade ciabatta by avec, Big Star, Blackbird, Publican, and Publican Quality Meats chefs Paul Kahan, Koren Grieveson, Justin Large, David Posey, Brian Huston, Erling Wu-Bower, and Dennis Bernard (WBEZ/Louisa Chu)" /></div><div class="image-insert-image " style="text-align: left; "><strong>Old meats new.&nbsp;</strong>But there were new takes on classic meat preps too, like Terzo Piano&#39;s elegant yet substantial <a href="http://flic.kr/p/cwfsjQ">chicken leg crespelle</a>. Also tasted:&nbsp;Socca&#39;s <a href="http://flic.kr/p/cwfq9o">smoked Red Wattle</a>, Ina&#39;s/Smoque&#39;s <a href="http://flic.kr/p/cwfqvf">pastrami sandwich</a>, and Limelight Catering&#39;s <a href="http://flic.kr/p/cwfwkw">pork shoulder</a>.</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmterzocrespelle.jpg" style="width: 600px; " title="Terzo Piano chefs Meg Colleran Sahs and Tony Mantuano honeyed chicken leg with crespelle, summer vegetable salad, and goat's milk cheese (WBEZ/Louisa Chu)" /></div></div><div class="image-insert-image " style="text-align: left; "><strong>Fish.&nbsp;</strong>And there was stunning fish, one of my favorite tastes of the night was Inovasi&#39;s silky <a href="http://flic.kr/p/cwfvUy">smoked walleye</a> with radish, spearmint, and barbeque sauce. Also tasted: Dirk&#39;s <a href="http://flic.kr/p/cwfvBE">grilled walleye taco</a>, Marion Street Cheese Market&#39;s <a href="http://flic.kr/p/cwfsvS">whitefish ceviche</a>&nbsp;and Farmhouse&#39;s <a href="http://flic.kr/p/cwfn3m">smoked trout</a>.</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcminovasiwalleye.jpg" style="width: 600px; height: 399px; " title="House smoked walleye with radish, spearmint, and barbeque sauce by Inovasi chef John des Rosiers with Nichols Farm &amp; Orchard (WBEZ/Louisa Chu)" /></div></div></div></div></div><div class="image-insert-image " style="text-align: left; "><strong>Modern art. </strong>So many of the&nbsp;dishes were beautiful but a few truly stood out in not only their plating, but also creativity, including&nbsp;Atwood Café&#39;s <a href="http://flic.kr/p/cwfvss">warm corn, vanilla, tomato water, and tobacco gelée with crispy housemade guanciale</a>. Also tasted:&nbsp;The Signature Room&#39;s <a href="http://flic.kr/p/cwfvjj">smoked Superior trout with wasabi chip</a>,&nbsp;Uncommon Ground on Devon&#39;s <a href="http://flic.kr/p/cwfoyW">uncommon chilled BLT</a>&nbsp;and Moderno&#39;s <a href="http://flic.kr/p/cwfvKC">chilled cucumber melon soup</a>.</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://llnw.wbez.org/styles/original_image/llo/insert-images/gcmatwoodcustard.jpg" style="width: 600px; height: 399px; " title="Warm corn, vanilla, tomato water, and tobacco gelée with crispy housemade guanciale by Atwood Café chef Derek Simcik with Slagel Family Farms and Nichols Farm &amp; Orchard (WBEZ/Louisa Chu)" /></div></div></div><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image " style="text-align: left; "><strong>Desserts.&nbsp;</strong>What was once an afterthought was now a star of the show &mdash; and perhaps deserves a show of its own like Green City Desserts &mdash; like Hot Chocolate&#39;s made-to-order <a href="http://flic.kr/p/cwfuTs">ice cream sandwich</a>. Also tasted: Benny&#39;s <a href="http://flic.kr/p/cwfu2U">chocolate pudding cake</a>, The Chopping Block&#39;s <a href="http://flic.kr/p/cwfv27">grilled apricot</a>, Nightwood&#39;s <a href="http://flic.kr/p/cwfqgS">strawberry shortcake blizzard</a>,&nbsp;Uncommon Ground on Clark <a href="http://flic.kr/p/cwfnCh">peach pot de crème</a>&nbsp;and Sepia&#39;s <a href="http://flic.kr/p/cwfrTs">summer fruit salad with cookies</a>.</div><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://llnw.wbez.org/styles/original_image/llo/insert-images/gcmchocolatesammy.jpg" style="width: 600px; height: 399px; " title="Chocolate ice cream sandwich by Hot Chocolate chefs Mindy Segal and Chris Gibbons with Mick Klug Farm, Nichols Farm &amp; Orchard, Brunkow Cheese, Heartland Meats, Capriole Farmstead, Green Acres, Smits Farm, and Iron Creek Farm (WBEZ/Louisa Chu)" /></div></div><div class="image-insert-image " style="text-align: left; "><strong>Drinks.&nbsp;</strong>As could <a href="http://www.greencitycocktails.com/">Green City Cocktails</a> stand alone. It was impossible to taste all the beverages, though I could have sipped Intelligentsia&#39;s <a href="http://flic.kr/p/cwfm97">iced tea</a> all night long.</div><div class="image-insert-image " style="text-align: left; ">&nbsp;</div><div class="image-insert-image " style="text-align: left; ">To view all my photos as a slideshow&nbsp;<a href="http://www.flickr.com//photos/louisachu/sets/72157630558070590/show/">click here</a>. To see some of what I missed, check out the galleries by&nbsp;<a href="http://chicagoist.com/2012/07/13/see_food_green_city_market_chefs_bb.php#photo-1">Anthony Todd</a>&nbsp;at Chicagoist,&nbsp;<a href="http://chicago.seriouseats.com/2012/07/green-city-market-chef-bbq.html">Nick Kindelsperger</a>&nbsp;at Serious Eats and&nbsp;<a href="http://www.lthforum.com/bb/viewtopic.php?f=19&amp;t=34847">LTHForum.com</a>.</div></div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/gcmintellitea.jpg" style="width: 600px; height: 399px; " title="Ginger plum iced tea by Intelligentsia (WBEZ/Louisa Chu)" /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><p>&nbsp;</p></p> Mon, 16 Jul 2012 08:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2012-07/way-your-heart-green-city-market-bbq-2012-100898 Friday Foodie Forecast: Green Eggs and Ham http://www.wbez.org/blog/steve-dolinsky/friday-foodie-forecast-green-eggs-and-ham <p><p><br />It may be hard to believe, but Easter is just around the corner (really!). What better way to celebrate spring than with an homage to the incredible, edible egg: a tiny, minimalist package that contains amino acids, vitamins and protein. Whether you prefer cage-free, vegetarian-fed, brown, jumbo or anything in between, you can take your pick of egg celebrations this weekend. </p><p><a href="http://www.chicagogreencitymarket.org/"> Chicago's Green City Market</a>, the year-round farmer's market dedicated to sustainable and locally-grown food, is honoring the egg this Saturday, March 27 with a market called <strong>&quot;Green Eggs and Ham&quot;</strong>. From 8 am to 1 pm at the Peggy Notebaert Nature Museum, the market will feature chef demonstrations, a kids' Easter egg hunt and vendors that all promote the Seussian theme of green eggs and ham. </p><p style="text-align: center;"><a href="/dolinsky/2010/03/friday-foodie-forecast-green-eggs-and-ham/19132 /greeneggs_ham" rel="attachment wp-att-19135"><img height="240" width="180" alt="" src="/sites/default/files/archives/blogs//greeneggs_ham.jpg" class="size-full wp-image-19135" /></a> <br /><em>Green City Market's &quot;Green Eggs and Ham&quot;</em></p><p>The <strong>chef demonstrations </strong>will take place in the south gallery of the Nature Museum, and will feature the following Chicago chefs: </p><p>9:00 am: Kristine Subido of Wave </p><p>10:00 am: Michael McDonald of one sixtyblue </p><p>11:00 am: Christophe David of NoMI </p><p>12:00 pm: Rick Bayless of Frontera Grill/Xoco/Topolobampo</p><p>Capacity for the demonstrations is limited and an RSVP is required. To reserve a space, email <a href="admin@greencitymarket.org">admin@greencitymarket.org</a> with the demo you wish to attend and the number of guests. Check out other upcoming chef demonstrations <a href="http://www.chicagogreencitymarket.org/calendar/">here</a>. </p><p>The children's<strong> Easter egg hunt</strong> will take place in the north gallery of the Nature Museum at 9:30 a.m and is open to children ages 3 to 6. <!--break-->Plastic eggs will be filled with temporary tattoos and Green City Market treats. Space is limited and children must be registered by emailing their names and ages to&sbquo;&nbsp; <a href="admin@greencitymarket.org">admin@greencitymarket.org</a>. All children are asked to arrive for registration at 9:15 a.m on Saturday. After the hunt, an <strong>Easter egg workshop</strong> will take place in the North Science Lab of the museum. Children will learn how to dye eggs without chemicals, using natural dyes such as beets and spinach. No RSVP is required for the workshop.</p><p style="text-align: center;"><a href="/dolinsky/2010/03/friday-foodie-forecast-green-eggs-and-ham/19132 /natural-dyed-easter-eggs" rel="attachment wp-att-19138"><img height="234" width="156" alt="" src="/sites/default/files/archives/blogs//natural-dyed-easter-eggs.jpg" class="size-full wp-image-19138" /></a> <br /><em>Naturally dyed Easter eggs at Green City Market</em></p><p>In keeping with the spirit of Green Eggs and Ham, the market will feature vendors of micro-greens, eggs and ham and pork. Micro and petite greens will be available from vendors such as <a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=45">Three Sisters Garden</a>,<a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=34"> Heritage Prairie</a> and <a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=37">Tiny Greens</a>. A limited selection of standard greens including spinach, mesclun mix, watercress and possibly bok choy will be available from <a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=17">Genesis Growers</a>. Ham and pork products will be available from<a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=35"> Twin Oak Meats</a>,<a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=38"> Liberty Family Farms</a> and <a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=68">Meadow Haven Farm</a>. <a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=41">Mint Creek Farms</a> will offer lamb &quot;hams&quot; for sale.&nbsp;<span style="font-size: x-small;"> </span>Eggs vendors include <a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=36">TJ's Free Range Poultry</a>, Mint Creek Farm,<a href="http://www.chicagogreencitymarket.org/farmers/farmer.asp?id=20"> Ellis Farms</a> and Meadow Haven Farms. The Peggy Notebaert Nature Museum is located at 2430 N. Cannon Drive. Call (773) 880-1266 for more details. </p><p>Stocked up on eggs, but not sure what to do with them?<a href="http://www.greengrocerchicago.com/index.php"> Green Grocer Chicago</a>, a West Town neighborhood market featuring organically-grown local produce will host a<strong> &quot;Spring Cleaning&quot; cooking demonstration</strong> on Saturday, March 27 from 2:00 to 3:00 p.m. Host Lee Greene will focus on the egg as a symbol, a meal and a work of art, demonstrating how to clean out your fridge by cooking &quot;Fridge Frittatas&quot;. Sign up for the class <a href="http://tiny.cc/Cooking2pm">here</a>. Green Grocer Chicago is located at 1402 W. Grand Avenue. Call (312) 624-9508 for more information.</p></p> Fri, 26 Mar 2010 15:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/friday-foodie-forecast-green-eggs-and-ham