Where did all the farmers markets go?

Where did all the farmers markets go? Has anyone seen them? They were right there last time I look?

Like most people in the city of Chicago they’re inside. It’s that time of year where everyone stays in and dares not venture outside. The wind, rain and cold is starting to get worse, with hurricane Sandy not helping. How can a market go inside? Isn’t the whole idea to be outside close to nature, where the grass is green and the sky is blue? Well, when the grass is brown and the sky is grey, no one is outside.

Two of my favorite markets go year around and move inside, open on the weekends. Green City Market moves to Peggy Notebaert Nature Museum, Fullerton & Cannon on the 2^nd floor, Saturdays, 8:30am – 1pm. Logan Square Inside Market  – Congress Theater Lobby (2135 N. Milwaukee Ave) Sunday, 10am – 3pm.

It has all the same farmers and venders that the outside ones do. Since there are fewer fruits that are in season in the fall and winter, you’ll notice more meat, egg and cheese vendors. This is a good way to experience new products that you may not notice in the summer months. Grass fed meats is a little more expensive than grocery store, but worth the flavor and taste. At the Green City, there is a vendor from an Elk farm, I have never had Elk but it’s worth a try, why not?

I go to the Logan square market in the summertime but not so much in the winter time just cause I do not live that close. The City Farm a place that I have volunteered at a few time over the summer, is there and has good produce. They are located at Clybourn & Division and opened a new location on the south side near Washington Park; an urban farm in the middle of the city is pretty cool.

It may be a little bit more of a hassle to get outside and go to the markets in the fall & winter but it’s just as worth it as the summertime.

Jerusalem Artichokes

Every week I venture to the same Farmer’s Market in downtown Chicago which is located in front of the federal building. It’s also the same farmers that are at the market in Daley Plaza. I find it interesting to see which vegetables are in season at different times of the year; when they taste their best. The Jerusalem Artichokes sign caught my eye as I was looking at all the familiar produce in the colorful plastic bins. I have heard of Jerusalem Artichokes before but wasn’t exactly sure what they looked liked or how they tasted. They are not something that you would find at the grocery store so the markets are a good way to expand your taste buds.

The Jerusalem Artichokes were $3/lb and I bought half of a pound and also some Arugula for $1. Both vegetables for dinner cost me $2.50 and I even had Arugula left over for salads or a sandwich addition for the week. And the great thing was it was all fresh and supported the local farmers and economy. The markets are just as close, if not closer, as grocery stores and supplied with local fresh produce. A great benefit of market shopping too is that it keeps money in the pockets of the people that need it the most, the farmers. These are people that you can see and interact with; asking them how to prepare seasonal vegetables, where they are located, and ideas for new dishes. Getting to know where your food comes from is something that seems to have been lost to my generation. I personally find it important and interesting to know who grows my food.

At first, I thought the Jerusalem Artichokes would look like the American artichokes that I am used to having at Christmas dinner or ordering at a restaurant.  But I was wrong, they look more like small potatoes or a root vegetable. I wasn’t ever sure how they should be prepared or cooked.  I asked the farmer at the market and he said that he likes to mash them. But I decided that roasting would be easier and allow me time to prepare other dishes I was cooking too.  

 

I cleaned the artichokes, just like you would potatoes: washed them, trimmed off the tops and bottoms and took out the dark spots, but left the skins on. I cut the large ones in half and left the small ones alone. I did this to make sure they were all them same size in order for them cook evenly. Next, I added a light drizzle of olive oil, salt and pepper to them. And then lastly, I roasted them in the oven at 350* for 40-50min.

For my main course I was making chicken cutlets and an Arugula salad as a side dish. For the chicken, I flattened it with a wine bottle since I didn’t have a tenderizer. This is a great tip that my mother taught me.  Just put the chicken between sheets of plastic wrap. This makes the clean up a lot easier. Then cover the chicken in seasoned flour (salt & pepper, thyme, oregano & rosemary). Cook it in olive oil for a few minutes on each side until done.  For the Arugula, all I needed to do was just wash, dry and put on a lite vinaigrette.

I then added my seasoned chicken, tender Jerusalem artichokes and arugula onto my plate and enjoyed every last bite.

 

 

Lima Beans

The farm, where the lime beans are grown, is located in Illinois about 65miles northwest of Chicago. The lima beans can be found weekly at two downtown farmer markets in the city. Fresh local food is out there and literally right around the corner. I bought 1/2 pound of the lima beans and it cost me $2. Cheap, healthy & fresh. What more could you ask for?

 

I took the beans, shucked them, and rinsed them off. I sautéed them for 5minutes in olive oil with garlic, some lemon juice, and salt & pepper until they were soft and tender.

 

 

 

 

I had some leftover pasta in the fridge from the night before and the sauce I used included meat sauce and pork sausage. I heated up the pasta and sauce and then added the lima beans. Lastly, I topped the dish off with fresh parsley. This was such a good way to use leftover pasta while creating something fresh and tasty. It really only took me 10min to put everything together and I was even doing my laundry at the same time.

 

 

There is always some leftovers sitting in your fridge that can be created into something new, different and tasty; and all you have to do is add a few fresh ingredients and herbs and it will be a warm, home cooked meal all over again!