As the Beet’s editors correctly point out, it’s been a while since there’s been fresh content here. Demos, classes, and other advocacy work have consumed my time of late. To make up for my absence, I thought I would share my Kenmore Live Cooking Combat winning chili recipe.
A weeks ago, I participated in Kenmore Live’s Cooking Combat against Beth Aldrich Real Moms Love to Eat, going mano a mano with chili recipes. With a little help from my friends, Tomato Mountain, Three Sisters, the Downtown Farmstand, I emerged victorious. The biggest thanks go to Rob Levitt, butcher extraordinaire and owner of the newly opened The Butcher and Larder, who provided me with the beautiful, sustainably raised piece of piggy. Fatty, rich, and delectable, it was barely a fair fight.
Pork, Black Bean & Sweet Potato Chili
Serves 6-8
3 pounds pork shoulder, cut into 1-inch cubes
2 teaspoons extra-virgin olive oil
1 ½ medium onions, diced
3 large cloves garlic, minced
1 serrano chile, seeds removed and finely chopped (if you like your chili hotter, use two or include the seeds)
2 tablespoons unbleached all-purpose flour
1 tablespoon cumin
1 bottle of beer, not dark
1 ½ cups chicken stock
½ cup sherry vinegar
½ cup mild tomato salsa
2 sweet potatoes, cut into 1-inch chunks
3 cups cooked black beans
Juice of ½ lime
½ cup chopped cilantro
1 avocado, sliced
Sour cream and shredded Monterey Jack to taste
Heat the oil in a heavy large pot (I use the insert to my slow cooker) over medium-high heat. Dry the pork cubes with a paper towel. Salt and pepper the cubes and brown in batches, adding more oil if necessary. Remove the browned chunks to a bowl. Pour out all but 1 tablespoon fat from the pan. Reduce the heat to medium, sauté the onions in the fat until golden. Add the garlic, Serrano chile, flour, and cumin and cook for an additional 3 minutes. Pour in beer, chicken stock, sherry vinegar, and salsa. Bring to a boil. Add sweet potatoes and return the pork and any juices that have accumulated in the bowl. Reduce to a simmer and cook over low heat, on a slow cooker on high for about 3 hours or in a 300º F oven for 1 ½ hours.
At this point, if your fat was particularly fatty (as mine was), you can strain the liquid from the solids and refrigerate each separately until the fat can be removed easily.
Return the defatted liquid and solids to the pot; add black beans and lime juice. Season with kosher salt to taste. Cook for an additional 1/2 hour to 45 minutes. Serve with chopped cilantro sprinkled on top. Serve the avocado, sour cream and cheese on the side.
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Our friend Lee Greene, of the scrumptious, Scrumptious Pantry, is looking to raise money for her product line made from local farms. She tells a little more about her company on her Kickstarter page:
At The Scrumptious Pantry we want to recreate the Farmer’s Market on the retail shelf – in the packaged goods aisle. Although we love (LOVE) our real, live weekend market, we all know there are those weekdays in which we stare into an empty cabinet at 6pm, but really want a nice home cooked meal. Wouldn’t it be nice if you could walk to your grocery store in the evening and grab all those pantry items you need for a delicious dinner – and still know who grew the stuff inside the jar? Who grew the grain for the pasta? Who raised the beef for the sauce? Who tended to the olive trees? And who farmed the tomatoes and cranberries in your condiment?
Giving you these answers is what we are here to do. That is why the farmers’ portraits are on the label. So you can look them in the eye. And you are going to find out that they will not blink. Because they have nothing to hide. They grow real ingredients, and we help them turn these real ingredients into real food for your enjoyment and nourishment.
We started working with Italian farms a while back, as that is where we lived and knew our farmers. Now, we want to work with great American farmers and ranchers to produce tasty products with a sense of place: products that represent the so called ‘terroir” (microclimate & soil conditions), as well as the regional culinary history – making use of heritage crops whenever possible.
Please consider kickstarting this worthy project.
Well, there’s enough snow on the ground to justify calling them winter markets, and there’s enough winter markets around to justify the call to eat local. More important, let me tell you this. The best way, really the only way, to build a local food system here in the Chicago area is to eat local. Want to eat more fully local in the future. Want to be able to attract more of your friends and family to the cause of eating local. Eat local. Eat local now. You can see below that certain seasonal items remain. You also have access to high quality local products preserved for winter eating. Visit the stores listed below that specialize in local foods and visit the markets happening. And get involved! We list many opportunities.
WHAT TO BUY NOW
Do not fret. We assure you you can find something locally grown. Think indoor grown vegetables: lettuces, spinach, micro-greens, mushrooms, cucumbers, herbs, rocket; root vegetables (very limited supplies): beets, carrots, celery root, sunchokes, and storage crops like onions, potatoes, apples, and winter squash.
Do resist the tyranny of the fresh. We expect you can find frozen and dried fruits from Seedlings at various markets. Tomato Mountain does all sorts of things with its Wisconsin tomatoes, not just salsas; I love the pickles made by River Valley Kitchen. Three Sisters Garden should have dried beans at Green City Market. Use the local.
WHERE TO FIND LOCAL FOODS
These stores specialize in local foods:
It’s open! Eat locally butchered meat at the Butcher and the Larder.
C&D Pastured Pork’s sales around town.
We bet, if you look around, you can also find local apples and potatoes, maybe onions at various grocery stores. I know that the Angelo Caputo’s in Elmwood Park still has Michigan apples.
WHAT TO DO NOW
Saturday - February 26
Chicago – Green City Market – Theme: Meat & Potatoes – 8 AM – 1 PM – Peggy Notebaert Nature Museum
Geneva – Geneva Community Market – Inglenook Pantry – 11 N. 5th Street, Geneva – 9 AM – 1 PM
Sunday – February 27
Chicago – Logan Square Farmers Market – 2135 N. Milwaukee – 10 – 2 PM – All sorts of things on for Sunday including Otter Creek cheddars, Mint Creek lamb, and Tempel Farms eggs; Otter Creek Organic Farm also has grass fed beef and pasture raised organic pork and chicken – Congress Theater, 2135 N. Milwaukee – 10 AM – 2 PM
Tuesday – March 1
Chicago – Slow Food Chicago Breadmaking Workshop – Guests will learn about ciabatta and its many uses, as well as Sardinian semolina crackers and various toppings for ciabatta dough. The instructor will be Anne Kostroski, an alum of the Culinary Institute of America and a veteran of such esteemed kitchens as Tra Vigne in California and Citronelle in Washington, D.C. In 2009, she founded Crumb baking company. – Whole Foods Lincoln Park, 1550 N. Kingsbury St., Chicago
Wednesday – March 2
Chicago – Soup and Bread at the Hideout benefiting local food pantries – 1354 W. Wabansia, Chicago – 530 PM – 730 PM
WHAT TO DO SOON
Saturday – March 5
Chicago - Kilbourn Park Organic Greenhouse presents a Gardening Exchange Event – The opportunity to take basic organic gardening classes (a mix of free classes and class @ $5), purchase compost and seeds, and find gently used gardening and cooking tools at bargain prices - Kilbourn Park Organic Greenhouse – 3501 N. Kilbourn, Chicago – 1 PM – 4 PM
Chicago – Winter market associated with Faith in Place at Bethany Evangelical Lutheran Church – 9147 S. Jeffery Blvd - 10 AM – 2 PM
Saturday – March 12
Oak Park – Winter market associated with Faith in Place at Euclid Avenue United Methodist Church - 405 Euclid Ave – 9 AM - 1 PM
SAVE THE DATE!
March 13 – Slow Food Chicago Book Club – Barbara Kingsolver’s Animal Vegetable Miracle – at First Slice Pie Cafe (4401 N. Ravenswood Ave.) at 2:00 p.m. To learn more, or to purchase the book, visit here. RSVP for the event by emailing sfchicagoevents@gmail.com
March 17 – 19 – Familyfarmed.org Expo including Financing Farm to Fork, Chicago Food Policy Summit, Localicious Party and Consumer Day.
March 19 – Equinox Farm Dinner – Heritage Prairie Farm – Elburn
April 30 – GreenNet’s 19th Annual Green & Growing Urban Gardening Fair – Garfield Park, Chicago
We are proud to release our 2011 list of Chicago area CSAs or Community Supported Agriculture produced by Wendy Aeschlimann. We made a very big list in 2010 then made it bigger in 2011, and then when it seemed as full as full can be, our scouts Robin Schirmer and Wendy found even more. In addition to those Beetniks, we worked with our friends at FamilyFarmed.org on the 2011 Guide. As we did last year, we organized our listings in a table, allowing you to sort and organize as you need. Also, as in last year, the Guide features a robust search box allowing you to find your specific need.
As you know, we have been soliciting feedback on your CSA experiences, and we have gathered a good amount of intelligence. It is not too late, however, to submit your opinions. We expect to publish our consumer feedback piece soon. We also very much seek your comments, corrections and additions to our 2011 Guide. Do you want a CSA in 2011? The Local Beet is here for you.
And want to talk CSAs with us? We will be an exhibitor at the 2011 FamilyFarmed Expo, Saturday March 19, at the UIC Forum to answer all your CSA questions. In addition, at the Expo you will find representatives from many CSA farms who can tell you about their product.
Look for our table of 2011 CSAs here. You can sort and search the table by the following columns/fields:
We are pleased to have produced the 2011 CSA Guide in conjunction with our friends at FamilyFarmed.org
Cover photograph by Local Beet Contributor Roderick Gedey
We are very close to publishing our 2011 CSA Guide. In order to make our CSA Guide the best we can, we would love to have some feedback from you on your 2010 CSA. Specifically, we’d like to know:
Please feel free to post comments below. If you’d like to respond privately to the Beet, please do so here. Private responses will be kept confidential.
It’s probably not news to any Beetnik that Melissa Graham, our Sustainable Cook, produces good eating, nor is it probably not news to anyone already that the Chicago Tribune gave one of its 2011 Good Eating Awards to her. Still, we want to extend a special Beet congratulations.
The 2011 Award summarizes Melissa’s career, also probably known to a lot of you: high-falutin’ lawyer yet highly talented home cook, rejects the Bar to man the bar for various functions through a catering company called Monogramme Events all the while spearheading Purple Asparagus, a group focused on bringing families back to the source of good foods. A pretty cool story. And a story hardly complete.
The Melissa Graham story changed quite a bit in the last few years, and from a selfish perspective, it changed a bit for the worse for the Local Beet. We at the Beet love Melissa’s recipes and her tips on composting and living the sustainable life. We nudge her all the time for more content for the site. Yet, we cannot feel too bad because we know that Melissa has changed her focus from lawyer to caterer to advocate and educator. While she can still dish up a tasty event, her focus now stands almost entirely on working on the causes of school lunches and healthy eating for kids like her little Loca-Thor. If anything, Melissa’s Good Eating Award comes too soon because her efforts have really just begun.
We really look forward to watching Melissa’s efforts. We know that the energies and drive that made her a top-notch lawyer and an expert bread-baker, will make her an effective voice for children. Every week seems to bring a new week from hell for Melissa as she balances being a mom with all her demonstrations and meetings. Somewhere in there we hope for some Local Beet time, but we know all the kids and causes that are getting her time benefit pretty well.
| Name/Location/Website | Type of CSA | Type of Farm or Farming | Type of Shares & Cost | Delivery or Pickup? | How often? | Length of Season | Extra Products | Sold out or close to sold out |
|---|---|---|---|---|---|---|---|---|
| Angelic Organics Caledonia, IL web site | Vegetable & some fruit (Balanced selection of 12-16 vegetables per week & melons) | Biodynamic approach to organic farming | Full $650 Half $420 | Pickup @ farm, or in Rockford, Elgin, Arlington Heights, Deerfield, Geneva, Wheaton, Westmont, Oak Park (2 sites), Edison Park/Park Ridge, Wilmette, Evanston (2 sites), and in Chicago, Rogers Park, Andersonville/Edgewater, Uptown/Ravenswood, Ravenswood Manor, Irving Park, St. Benedict's, Logan Square, Bucktown, Wicker Park, Hyde Park (2 sites), Lincoln Park & Lakeview | Weekly | Mid-June through mid-Oct. (for full share); mid-Aug. – mid-Oct. (for ½ share) | Fruit shares extra; Winter CSA extra | Close to selling out |
| Beaver Creek Gardens Poplar Grove, IL web site | Fruits & vegetables Eggs | Mission is to reduce carbon footprint; harvests own seeds, grows own inputs, and cycles according to nature | Full $595 Half $350 | Pickup @ farm or in Crystal Lake | Weekly | 20 weeks (Jun-Oct) | Egg CSA extra (year-round) | Available |
| Big Head Farm South Haven, MI web site | Vegetables, herbs & flowers, *NEW FOR 2011: Fruit shares, Egg shares | Former Chicagoans growing organic produce on property previously used only for hunting | Full $500 (bushel) Half $275 (1/2 bushel) "Flying Solo" $150 (1/4 bushel) | Pickup in Chicago & South Haven, MI Home delivery available | Weekly | 24 weeks (May-end Oct) | Fruit: Full share $161.50/year; Half share $81.25/year, includes 10# (full) or 5# (half) tree fruits from area growers every other week Egg: Full share $110/yr, Half share $55/year, includes 1 doz eggs either weekly (full) or biweekly (half) | Available |
| Bob's Fresh and Local St. Charles, IL web site | Vegetables and herbs | Produce grown using organic practices, including only organic fertilizer and pesticides | $625 (3/4 bushel) $25 discount until March 1st | Pickup likely to be at farm, Wheaton, Elmhurst and North Aurora. Contact farm for more details. | Weekly | 24 weeks (June-Oct.) | Fruit share available | Available |
| Broad Branch Farm Wyoming, IL web site | Separate vegetable, meat & egg shares | Organic | Main season: (Full) $528 (Half) $297 Fall $60 | Pickup @ the farm or in Dunlap, Peoria, Peoria Heights & Naperville | Full share is weekly; Half-share is biweekly Fall share is 2 deliveries in Nov | Main season is 22 weeks (Jun – Oct); Fall season is in November | Egg & Meat shares available | Available |
| Bumblebee Acres Farm Harvard, IL web site | Vegetables, Chicken *Website not updated for 2011* | No chemical pesticides or commercial fertilizers; chickens are pasture-raised | Vegetable CSA $500 $160 for 10 chickens | Pickup @ Woodstock Farmer’s Market | Veggie box is weekly Chickens are biweekly | 20 weeks (Jun-Oct) | Fiber (wool, fleece, roving, etc.), turkeys, eggs extra | Close to selling out |
| C&D Family Farms Indiana web site | Meat (Pork) Partners with other farms for beef and poultry | Raises hogs in their natural environment on pasture and in wooded areas where they graze on pasture or eat leaves, weeds, berries and acorns from their large wooded pens. Hogs are very social animals and are kept in droves so they can socialize and prosper. | Option 1 (pork): 3 mos. $255; 6 mos. $500; 12 mos. $975 Option 2 (partners w/nearby poultry & beef farm): 3 mos. $255; 6 mos. $500; 12 mos. $975 | Pickup in Lincoln Square, Andersonville, Hyde Park, Beverly, Lincoln Park, and North Center | Monthly | 3, 6 or 12 months | Contact farm for additional meat products | Available year-round |
| Cedar Valley Farm Ottawa, IL web site | Meat & eggs (Various cuts of beef, pork & chicken + 2 dozen eggs) | Raising animals without hormones or drugs in sustainable environment | 3 months $255 6 months $500 Full year $975 | Pickup @ several north side locations, Naperville, Oak Park & Oak Lawn | Monthly | Year-round | None | Available |
| Chicago Honey Coop Chicago, IL web site | Honey *Website not updated for 2011* | Provides job training opportunities for under-employed; uses sustainable agricultural practices; employee-owned. | Purchase a $48 share in beginning of season, which is used like cash at their farmer's market stands | Products available at Green City Market or Logan Square farmer's markets | Weekly | For as long as Honey Coop sells at market | Body products, beeswax candles available for purchase | Available |
| City Farm Chicago, IL web site | Vegetables | Located at Clybourn & Division, City Farm is an urban farm project of the Resource Center, a Chicago non-profit dedicated to resuse and recycling | Full share (feeds small family or 2-3 adults): $550 Half share (every other week): $300 | Pickup at Farm | Weekly (Full) or Biweekly (Half) | Mid-May through end of October | None, but you may volunteer at the farm | Available |
| City Provisions* Chicago, IL web site | Meat | Local butcher/specialty delicatessen in Ravenswood neighborhood that works directly with local farms | Ten weeks ( 5 deliveries biweekly) $1000+tax includes variety of Dietzler steaks, house-cured bacon, lamb chops, Cook's bison ribeyes, homemade sausages, pâtés, terrines and deli meats | Pickup at the store | Biweekly | Ten weeks beginning March 18th through May 20, 2011 | None | Available immediately |
| Cookoo's Nest Levis Osseo, WI Local Harvest page | Vegetables, eggs and other "seasonal Wisconsin goodies" *Information not updated for 2011* | Small farm producing vegetables and culling products from neighboring small producers | Full share $600 Half share $360 | Pickup in Arlington Heights and Lincoln Park | Weekly | June-Oct. | None | 40 shares available |
| Crème de la Crop Porter, IN web site | Vegetables, herbs & edible flowers *NEW: Fruit shares* | Certified Organic (200 types of unique heirloom varieties); “Standard Market” plan gets more common market vegetables “Epicurean” gets everything they grow | Standard $615 (Full) $315 (Half) Epicurean $770 (Full) $395 (Half) | Pickup @ Farm, or locations in Valparaiso, Hammond, Merrillville, Chesterton & Laporte , IN | Weekly | 18 weeks (end of June-Oct.) | Squash/storage vegetable plan extra Fruit CSA extra | Available |
| Dea Dia Organics Grayslake, IL web site | Vegetables & Herbs; Eggs | Certified Organic | Full (1/2 bushel) $585 Biweekly $350 | Pickup in Lake Bluff, Deerfield & Grayslake | Weekly or Biweekly | 20 weeks (Jun-Oct) | Pork CSA, cut flowers extra | NOT AVAILABLE FOR 2011 |
| Earth and Skye Farm Manhattan, IL web site | Vegetables & herbs | Environmentally and sustainable methods of farming | Full $620 Half $335 | Pickup @ the farm or in Orland Park | Weekly | June – Oct. | None | Available |
| Earth First Farms Berrien Center, MI web site | Apples | Certified organic farming on 60 acres encompassing 4500 fruit-bearing apple trees | 10-lb. bag (1 peck) apples (Nov. share includes cider) $85 | Pickup @ farm or in Chicago (@ markets) | Biweekly | Mid-August-Halloween & one November pickup | Pies available Tree rental | Available |
| Earth Harvest Farm Lake Geneva, WI web site | Vegetables | Certified Naturally Grown | Full weekly share $480 Every other week $240 | Pickup @ farm or Mundelein | Weekly | 18 weeks beginning in mid-June | Pasture-raised beef and Michigan fruit extra | Available |
| Edible Alchemy Foods Co-op Chicago, IL web site | Fruits & vegetables | Food Co-op that organizes an all-organic or sustainably-grown produce share every other week | Full share -- no commitment -- purchase the Wed. before pickup | Pickup in Pilsen, Lakeview, Gold Coast & Hyde Park or Delivery for $5 | Bi-Weekly | Shares begin in May | None | Available |
| Erehwon Farm Elburn, IL web site | Vegetables (6-10 kinds) 2-week trial available | No chemical herbicides or pesticides; sustainable growing practices. | Full (1/2-3/4 bushel) $600 | Pickup @ farm & in Wheaton, Elgin, Bartlett, Lombard & Logan Square | Weekly | 20 weeks (mid-June – mid-Oct.) | None | Available |
| Elizabeth & Mary's Potting Bench Crystal Lake, IL web site | Vegetables, small fruit, cut flowers & herbs | Uses intensive planting techniques, square-foot gardening & greenhouses to grow in smaller spaces | Full $200 Half $100 | Pickup @ Woodstock Farmer's Market | Weekly | End of June-early Sept. | None | Available |
| Esther's Place/Lamb of God* Big Rock, IL Local Harvest page | Multiple farms provide vegetables, produce, meat, cheese, dairy, egg and fiber products *Listing not updated for 2011* | Embraces Christian principles in the spirit, character and depth of agrarian living | $45/week | Pickup in Wheaton, Big Rock, St. Charles and Oswego | Weekly | 20 weeks (Jun.-Oct.) | None | 40 shares available |
| Fair Share Harvard, IL web site | Vegetables | Small, sustainable farm | $395 for share (grocery bag) | Pickup in Cary, Barrington, Arlington Heights, Palatine, Mount Prospect, Des Plaines, Park Ridge, Schaumburg, Hoffman Estates, and in Chicago, Elston/Central, Loyola and Jefferson Park, and Illinois Tollway Oases in Lake Forest, O'Hare, and Des Plaines | Weekly | June-Oct. | None | Available |
| Farmer Tom's CSA* web site | Vegetables & Fruit | Purchases produce from several growers that use organic methods. Operates differently than traditional CSA - you pay upfront membership fee and then order produce when you want -- no commitment | $60 membership fee at beginning of season, then $35/week for 1 bushel & $24/week for 1/2 bushel | Pickup in Edgewater, Oak Park, Lombard, Woodlawn, North Park, Logan Square, Gold Coast & Lincoln Park Home delivery available to some areas | Weekly | Year-round (July-Oct, produce is local; from Nov-June, produce is selected from other nonlocal growers) | None | Available |
| Fat Blossom Farm Allegan, MI web site | Vegetables | Practicing sustainable agriculture | Large $550 Small $300 | Pickup @ locations in Chicago & SW Michigan | Weekly | 20 weeks (Jun-Oct) | Flower shares available | Available |
| Four Friends Farm Hebron, IL web site | Vegetables | Uses only organically-approved seeds, farms sustainably without the use of synthetic chemical pesticides, herbicides or fertilizers (not organic) | Full (1 bushel) $630 Half (2 people) $390 Single (peck) $240 Community (donates to food pantry) $100 Worker share -- call for details | Pickup @ farm, or in Batavia, or Mundelein (at Farmer's Market) | Weekly | 20 weeks (Jun-Oct) | None | Available |
| Freedom Organix Harvard, IL web site | Vegetables, herbs & flowers, eggs | Sustainable farm growing vegetables and raising chickens, geese and cows | Spring $180 Full $650 (w/eggs, $770) Half $365 (w/eggs, $425) Harvest $110 (w/eggs, $135) | Pickup in Harvard, Cary, Lake Geneva & Delavan, WI, Woodstock, Barrington, Crystal Lake, Lake Zurich, Libertyville, Highland Park, Lake Bluff, Deerfield, Lake Forest (Tollway Oasis), Vernon Hills, Schaumburg, Hoffman Estates, Des Plaines (Tollway Oasis), Chicago North (Elston/Central), Park Ridge, O'Hare (Tollway Oasis), Loyola, & Jefferson Park | Spring: Weekly Full: Weekly Half: Biweekly Harvest: 2 deliveries | Spring share is 6 weeks beginning in May, Full share is 20 weeks beginning in June | Eggs, chickens, & heritage turkeys available; option to purchase grass-fed beef | Available |
| Genesis Growers St. Anne, IL web site | Vegetables, eggs, fruits & herbs | Uses natural methods, no pesticides, herbicides or synthetic fertilizer. Available yearly or by season Shares available: Medium (20% larger than paper grocery bag) & Large (60% more than paper grocery bag) | Spring $250 (medium); $425 (large) Summer $650 (medium); $1000 (large) Fall $225 (medium); $375 (large) | Pickup @ Green City Market or in Chicago - downtown (Chicago Farmstand), Old Irving Park, West Town, West Rogers Park, North Center, Bridgeport & Hyde Park, Forest Park, Highland Park, Mokena, Oak Lawn, Oak Park, Park Forest, Arlington Heights, Skokie & Wheaton | Weekly | 9 months (Apr. – Dec.) or by season: Apr. & May (Spring); June-Oct (Summer); Oct-Dec. (Fall) | Eggs available for extra | Available |
| Gentleman Farmer Barrington, IL web site | Vegetables Eggs | Practices organic methods (no pesitcides or herbicides) | Weekly $595 Biweekly $325 | Pickup @ suburban & Chicago location TBD | Weekly or biweekly | 21 weeks (Jun-Oct) | Eggs extra | Available |
| Gibbs Family Garden Plymouth, WI web site | Vegetable | “Certified Naturally Grown” organic (no synthetic pesticides or chemicals) | Biweekly share (approx. 3/4 bushel) $425 1 doz. eggs biweekly $44 | Pickup @ Good Earth Greenhouse in River Forest, IL *Seeking residential dropsites in River Forest, Oak Park, LaGrange, Riverside, and Elmhurst* | Biweekly | June through November | Eggs available for extra | Available |
| Granor Farms Three Oaks, MI Facebook Page | Vegetables and fruit | Contact farm for details | Signups before Mar. 1st receive $25 credit for farmstand | Dropsites in Chicagoland and Michigan. Please contact farm directly for details. | Contact farm for details | Contact farm for details | Contact farm for details | Available |
| Grass Is Greener Gardens* Beloit, WI web site | Meat & Poultry Produce | Offering from 4 different Southwest WI producers who raise free range, grass & grain fed meat Also offers a produce CSA with certified organic produce, wild crops and greenhouse stock (GIGG produces about 75% for their produce CSA; remainder is from partner farms that grow according to organic standards, but are not certified) | Meat & Poultry $785 (large), $625 (medium) & $495 (small) Poultry only $390 Produce $560 (20 weeks); $290 (10 weeks); $120 (storage share) | Pickup, Meat: Lakeview, Evanston, Hyde Park & Oak Park Pickup, Produce: Lakeview, Evanston, Hyde Park, Oak Park, Pilsen, Roscoe Village, Northbrook, North Center, Monroe & Beloit, WI, | Meat: Monthly Produce: Weekly (20 week); Every other week (Half) | Year round; enrollment twice annually preferred, but if room you will be accommodated year-round | Eggs, honey & yogurt extra Jam and egg shares available | Available |
| Grassroots Farm Monroe, WI web site | Vegetables, fruit & cut flowers | Mother-daughter operation using minimal machinery to farm 40 acres as it would be done 100 years ago. Organic methods & no chemical fertilizers or pesticides. | Full $495 (3/4 bushel) | Pickup in Andersonville or Madison, WI | Weekly | 16 weeks | None | Only 40 shares available |
| Green Acres Farm North Judson, IN web site | Vegetables | 70-year old family farm started by Japanese immigrants in its third generation and growing Certified Naturally Grown organic vegetables | 2-person $550 Family $990 | Pickup @ Green City Market & Evanston Farmer's Market | Weekly | 22 weeks beginning June 1st | None | Available |
| Green Earth Farm Richmond, IL web site | Vegetables (100 different varieties) | “Certified Naturally Grown” organic | Full $450 Half $275 | Pickup @ farm. Contact farm for other drop-off sites. | Weekly | 20 weeks (Jun-late Oct.) | Free range eggs & poultry available for extra | Available |
| Green Earth Institute South Naperville, IL web site | Vegetable & herb | USDA certified organic, nonprofit operated by The Conservation Foundation, promoting health & environmental sustainability | Main Season: $671.56 (Weekly) $361.22 (Biweekly) Spring & Late Fall $113.96 | Pickup @ farm in South Naperville, IL only | Weekly or Biweekly | Spring (4 weeks), Main (20 weeks – Jun-Oct); Late Fall (4 weeks – Nov.) | None | Only a few Late Fall shares available |
| Green Grocer* Chicago, IL (West Town) web site | Vegetables and some specialty items | Small store specializing in local and organic food sources that puts together a weekly box of organic and/or local foods (not all foods are local) | $15/week for single share $28/week for double share | Pickup at store, home delivery available in a limited area | Weekly | Year-round | None | Available |
| Growing Home Chicago, IL web site | Vegetables & herbs | USDA certified organic. CSA shares of urban Chicago Farms support nonprofit transitional job program | Spring $135 for Marseilles pickup, $145 for Green City Market pickup Summer $490 for Marseilles pickup & $570 for pickup everywhere else Fall $145 for Marseilles pickup, $155 for Green City Market Pickup Early bird discount through Mar. 1st. | Pickup @ Green City Market, Hyde Park, Lakeview, Edgewater, Evanston, Lincoln Park, Logan Square or Marseilles | Weekly | Spring (4 weeks in May); Summer (early June-early Oct); Fall (3-4 weeks from mid-Oct to early Nov) | Eggs extra | Available |
| Growing Power Farm Co-op in Wisconsin web site | Vegetables, Fruit* (*During colder months, non-local produce will be sourced from small wholesalers like Goodness Greenness) | Part of a cooperative that includes farms in Milwaukee region | No commitment; place order weekly Regular $17 Junior $9 Sustainable $28 Fruit $17 | Pickup in Beverly, Bronzeville, Englewood, Humboldt Park, West Garfield Park, Lakeview, Logan Square, Oak Park, Green City Market, and Wicker Park or coordinate own pickup by recruiting 10 orders | Weekly | Spring, summer & fall | Some meat available for extra | Available |
| Harvest Moon Farms West Central Wisconsin web site | Vegetables & fruit or meat (seasonal, organic, and heirloom vegetables along with available herbs and fruit), eggs | Certified Organic | Regular (2-3 people) $525 Double (3 adults or family of 5) $825 Order before March 1st for discounts | Pickup in Palatine, Lake Forest Tollway Oasis, Des Plaines Tollway Oasis, O'Hare Tollway Oasis, South Loop/UIC, Downtown/Loop, Wicker Park, West Town, Roscoe Village, Wrigleyville, Lincoln Square & Edgewater | Weekly | 20 weeks (Mid-June – mid-Oct.) | Meat shares (beef, chicken & combo) extra; Winter CSA extra Eggs $112.48/doz. per week; $56.24/half doz. per week | Available |
| Healthy Food Hub* Chicago, IL web site | Vegetables | "Consumer-operated," holistically-focused cooperative run through the Holistic Family Medicine Healthy Lifestyle & Prevention Chicago that uses collective buying power to purchase organic produce | $25 annual membership fee, pre-pay orders for produce | Contact collective for more details | Contact collective for more details | Contact collective for more details | Contact collective for more details | Available |
| Heritage Prairie Farm Elburn, IL web site | Vegetables | Dedicated to "Four Season Farming," in which the farm produces food during all four seasons through use of hoophouses | $825 for dropoff sites or $775 for farm pickup | Pickup @ farm or @ Green City Market, West Loop (Chicago) & Evanston | Weekly | 25 weeks (1st week of Jun-Oct + 2 holiday shares) | Farm-produced honey & honey bee products extra | Available |
| Iron Creek Farm LaPorte, IN web site | Vegetables & small fruits (over 100 varieties) | Certified Organic | Standard $570 (one grocery bag) Large Share $850 (box) Winter $270 | Pickup @ farm, or Green City Market (Chicago), Andersonville, Brookfield, Oak Park, Wicker Park, Evanston or St. Joseph, MI | Weekly | Standard & Large shares run from Jun-Oct Winter runs from Oct-Nov | None | Limited shares available |
| Irv & Shelly’s Fresh Picks* Chicago, IL web site | Vegetables, meat, dairy & eggs | Sources from local & organic Chicago-area farms.* (*During the winter, the box is supplemented with produce from outside the region.) | Fresh Picks Box: Single ($18), Double ($25) or Family-sized ($40) | Home delivery. ($5.50 shipping & handling fee.) | Weekly or Bi-weekly | Year-round. | Boxes contain produce but can be customized to include non-produce items | Available |
| King’s Hill Farm Mineral Point, WI web site | Vegetables, Duck & Hen Eggs | Embraces ideology of Permaculture. Grows without pesticides, hormones, antibiotics, or GMOs. “Crops are raised from the earth, naturally, in harmony with the seasons.” | Full $380 Summer $230 Winter $120 Market $50 (includes tote bag & 10% off market purchases) Hen eggs 1 doz/10 weeks: $60 Duck eggs 1/2 doz/10 weeks: $60 | Pickup @ Green City Market, Independence Park, Glencoe @ Chicago Botanic Garden, Rogers Park, Oak Park, Palatine | 10 deliveries bimonthly for full season; 6 biweekly for summer; 2 for Winter | Jun-Oct for full season; Aug-Oct for summer season & Nov-Dec for winter season | Eggs | Available |
| Lake Breeze Organics Benton Heights, MI web site | Vegetables & fruit | Certified organic with emphasis on hard-to-find crops & Jersey blueberries | Full $500 Half $275 | Pickup in Evanston & Edgewater | Weekly (full) Biweekly (half) | June-Sept | None | Limited shares available |
| Liberty Family Farm Hart, MI web site or Andy Wright @ (231) 873-3737 | Meat including grass-fed beef, lamb and goat, pasture-raised pork & poultry | Holistic, humane & environmentally sound method of raising animals | Contact farm for details | Contact farm for details | Contact farm for details | Contact farm for details | Contact farm for details | Contact farm for details |
| Linda's Organical Farm Union, IL web site | Vegetables, fruit & Spices | Organically grown. Customizable to your needs & wants. Delivery available on weekly, biweekly or monthly basis. | Full $250 Half $125 Optional custom packages available | Pickup @ farm Delivery options avalalbe | Weekly or Biweekly | June-Oct | Fruit & nut trees available | Available |
| M’s Organic Farm Woodstock, IL web site | Vegetables, herbs, granola, eggs | Organic veggies, free-range eggs | Full $405; With eggs $435 Half $245; With eggs $275 | Pickup @ farm, Logan Square Market | Weekly | 18 weeks (Jun-Oct) | Eggs | Almost sold out |
| Majestic Nursery & Farm Millbrook, IL web site | Vegetables, herbs | Sustainable and environmentally responsible homestead that grows Certified Naturally Grown produce, annuals and herbs | 3-season $640 (single) $928 (double) Spring $100 (single) $145 (double) Summer $400 (single) $580 (double) Fall $140 (single) $203 (double) Winter (pricing TBD) Single share is about 3/4 of paper grocery bag Double is 1-1/2 of paper grocery bag | Pickup @ farm, Green City Market, or Yorktown | Weekly | 3-season: May-Dec Spring: May-June (5 wks) Summer: June-Oct. (20 wks) Fall: Nov.-Dec. (7 wks) Winter: TBD | Also sell annuals, birhouses and gourdcrafts | Available |
| Marr's Valley/Country Haven Farms Mineral Point, WI web site | Meat (angus beef, lamb, poultry, pork and eggs) | Marr's Valley is a 580-acre Black Angus Beef Farm that has been in the Marr family since 1874, and works with Country Haven Farm, another family farm in Southeast Wisconsin | Small (1/2 paper grocery bag) $480 Medium (3/4 paper grocery bag) $600 Large (full paper grocery bag) $780 | Pickup @ farm, and in Franklin, Milwaukee West, River Hills, Shorewood, Wi | Monthly for 6 months (Signup anytime-shares may be prorated) | 6 months: Winter - Nov. through April Summer - May through Oct. | None | Available year-round |
| Midnight Sun Organics Grayslake, IL web site | Vegetables | 3 acre farm in Prairie Crossing neighborhood that grows vegetables according to organic and sustainable practices; in the process of becoming certified organic | Full $575 (5/9ths bushel) Half $325 (1/2 paper grocery bag) | Pickup @ farm, Gurnee and Rogers Park | Weekly | 20 weeks (Jun.-Oct.) | Eggs and poultry available | Available |
| Mike & Clare’s Farm Woodstock, IL web site | Vegetables | Organic | $250 (5/9th bushel) | Pickup @ farm, Logan Square | Weekly | Jun-Oct | None | Available |
| Mint Creek Farm Stelle, IL web site | Grass-fed Meat (lamb, goat, beef, rose veal and more) | Organic, pasture-raised | Half Shares (5 lbs) for 3 months at $150 or 6 months at $285 and Whole Shares (10 lbs) for 3 months at $270 or 6 months at $510 | Green City Market, Logan Square Farmers Market and the Andersonville Farmers Market | Monthly See blog for pick up schedule | 6 months (May-October) or 3 months (May-July) and (August-October) | Whole or Half animal purchases an option | Close to selling out |
| Mom's Farm Lockport, IL web site | Vegetable, herbs & some apples & pears *Website not updated for 2011* | Small, roving farm currently working land in Lockport. Also working an orchard in Yorkville. | Full (4 persons) $600 Half (2 persons) $300 | Pickup in Lockport & Homer Glen. Possible home delivery based on location. | Weekly | Jun-Oct | None | Only 10 shares available |
| Montalbano Farms Plano, IL web site | Vegetables, herbs | Certified organic; committed to socially responsible practices & transparency (visitors allowed to visit farm) | 3/4 bushel $640 before May 1st | Pickup @ Logan Square farmer's market, Lincoln Square, and farm | Weekly | 20 weeks (Jun-Oct), with option to take off 2 weeks per season, and make them up later (great for vacations) | None | Available |
| Naturally Naked Foods Sugar Grove, IL web site | Fruits & Vegetables Poultry | Single farm | Contact farm for details | Contact farm for details | Biweekly | May-Oct. | None | 10 shares available |
| Nature's Choice Grant Park, IL web site | Meat | Family farm that pasture-raises chicken, turkey, eggs, pork, and grass-fed beef | 3 month shares for $300 (15 lbs. of meat, such as whole chicken (4 lbs), 1 lb of ground chicken, a chuck roast (3-4 lbs), 1-2 lbs ground beef, 1lb of bacon, 1 lbs of Italian sausage, a pkg of pork chops, 1 to 2 lbs of ground pork) | Pickup @ farm, Frankfort, and Bolingbrook | Monthly | Year-round in 3 month increments | Kosher option available | 20 shares available for June |
| New Era Farm Cashton, WI web site | Vegetables, crop berries, heirloom fruits & herbs with some bonus items such as maple syrup & tea | USDA Certified Organic growing & harvesting methods | Full (contact farm for pricing) | Contact farm for pickup locations | Biweekly | May-Oct | Jams & jellies extra | Available |
| New Leaf Grocery* Chicago, IL (Rogers Park) web site | Vegetables and fruit | Small grocer that offers weekly organic produce boxes (Note: produce organic though not entirely local) | Start at $15/week | Pickup @ store; home delivery available | Weekly | Year-round | Call store for details | Available year-round |
| New Traditions Farm Beaverville, IL web site | Heirloom Vegetables & Heritage Poultry | Organic, Pesticide & Herbicide Free | Spring Share $100 (#3 3/4 Bushel Boxes Delivered), Half Share $350 (#10 3/4 Bushel Boxes, Delivered Bi-Weekly), Full Share $600 (#20 3/4 Bushel Boxes, Delivered Weekly) | Home Delivery Avalaible for $5 / Per Box, Pick-Up Locations Available throughout Chicago & Evanston. Delivery is included in price of Spring Shares. Please contact farm directly for more information about dropsites. | Half-share is biweekly Full-share is weekly | Spring Share (3 Weeks, May 22 - Jun 5), Main Season Shares (June 12 - October 30) | Heritage Poultry Avalaible to CSA Subscribers at Discounted Rates | About 20 shares are going quickly |
| Nichols Farm and Orchard Marengo, IL web site | Variety of vegetables & fruit | Family farm using sustainable practices and specializing in variety (they grove over 1000 cultivars) | $30/week for 20 weeks of vegetables $40/week for 20 weeks of vegetables & berries | Pickup @ farm & in locations in Chicago & several suburbs (contact farm for details) | Weekly | 20 weeks (Jun-Oct) | None | Available |
| Peasant’s Plot Manteno, IL web site | Vegetables | Sustainable & organic | Individual $320 Family $640 | Pickup @ farm, Lincoln Square, Wicker Park, and North Center | Weekly | 20 weeks, Jun-Oct | None | Available |
| Plow Creek Tiskilwa, IL web site | Vegetables and berries | Mennonite farmers that practice a shalom lifestyle (promoting overall well-being) and farm by being good stewards of the soil through sustainable agriculture and animal husbandry, reducing detrimental use of chemicals and machinery, and by being economically sustainable | $480/season (Chicago-area pickup) $430/season (Princeton, IL-area pickup) Discounts available until Mar. 15th | Pickup in Chicago & Princeton | Weekly | May-Oct. | Eggs shares available | 50 shares available |
| Radical Root Farm Marseilles, IL web site | Vegetables | Certified Organic | Full $585 at Logan Square, $565 at Prairie Crossing Half $350 Extended Season (Logan Square only) $110 | Pickup on farm, or at Logan Square Farmer's Market or Green City Market | Weekly | 20 weeks (Jun-Oct) | None | Available |
| Ready Jam Farms Marengo, IL web site | Vegetables (8-14 varieties including herbs) | Organically Grown | Full (5/9th bushel): $625 Half (1/4 bushel): $355 | Pickup in Marengo, Elgin and Elmhurst | Weekly | 20 weeks (mid-June through Oct) | None | Available |
| Richert/Phillips Farms North Liberty, IN Local Harvest page | Fruits & vegetables | Small farm with new CSA that sells wholesale at farmer's markets and to restaurants | Full $525 Half $300 | Pickup at farm, in Palatine, Granger, IN, or Indianapolis, IN | Weekly | June-Oct | None | Available |
| Sandhill Organics Prairie Crossing, IL web site | Vegetables, herbs & some fruit (80% from their farm; remainder from other local organic farms) | Certified Organic | Spring $170 (SOLD OUT) Summer $510 Fall $170 Fruit $230 | farm or in Barrington, Glen Ellyn, Lake Forest, Glenview, Clarendon Hills, Oak Park, Grayslake | Weekly | Spring Vegetable Season (early May-early June) & Summer Vegetable Season (mid-Jun – late Sept) | Fruit share extra | Spring Season is sold out |
| Scotch Hill Farm SW Wisconsin web site | Vegetables | Organic. No synthetic fertilizers, chemicals or herbicides | Full $560 Large Family Double $1060 | Pickup in Oak Park, Ravenswood, Old Irving Park, Logan Square, West Town (@ Green Grocer), Andersonville | Weekly | 20 weeks | Flower shares available for extra | Available |
| Simply Wisconsin* (fmrly Homegrown Wisconsin) Farm Co-op in Southeastern & South Central Wisconsin web site or contact Katrina Pine (608) 333-1227 | Vegetables; Fruit, fruit butters & honey, when available; (Vegetables include leafy greens, carrots, potatoes, summer squash, peppers & beans); Meat, egg, cheese and "pantry" shares (staple items) | Certified Organic produce & eggs. Part of cooperative of 20+ family farms. Also offers cheese, preserves & naturally raised meats. | Full $440 Basic $230 Eggs 1 doz/wk for 18 weeks $75 or 1/2 doz/wk for 18 weeks $40 Discount available ujnti March 1st | Pickup @ several locations on Chicago’s North side + Northbrook, Evanston, Highland Park, Lake Bluff, Prospect Heights, Grayslake, Rochelle, Western Springs (Vie) & Orland Park | Weekly | 20 weeks (beginning in late June through Oct.) | Cheese, meat and pantry shares available | Available |
| Sweet Earth Organic Farm Southwestern Wisconsin web site | Vegetables (special emphasis on heirloom tomatoes) | Certified organic | Full (3/4 bushel) $485 Partial (1/2 bushel) $385 | Austin, Bridgeport, Old Irving Park, Pilsen, Austin, Bridgeport, Old Irving Park, Pilsen, Wicker Park, Green City Market Arlington Heights, Elgin, Northbrook & Evanston | Weekly or Biweekly | 20 weeks (beginning in late June) | None | Available |
| Sweet Home Organics St. Charles, IL web site | Vegetables and herbs | Organically grown (no synthetic fertilizers, herbicides, or pesticides -and- GMO free seeds) | Full (5/9 bushel or grocery paper bag) weekly: $625 Half (5/9 bushel) every other week: $350 Full+Half share: $900 | Pickup in St. Charles and Villa Park | Weekly or Biweekly | 18 weeks beginning June 9 through October | None | ~20 shares available -- order soon |
| Tempel Farms Organics (frmly Red Tail Farm) Old Mill Creek, IL web site | Vegetables & fruit | No herbicides, pesticides or petroleum-based fertilizers | Full $585 Half $345 Fruit $275 (16 weeks of Mick Klug fruit) | Pickup @ farm or in Logan Square, Lake Forest or Vernon Hills | Weekly (Full) or Biweekly (Half) | Full share is 20 weeks (Jun-Oct) Half share is 10 weeks biweekly | Fruit CSA extra | Available |
| Tom's Acres Hampshire, IL web site | Vegetables, fruit, herbs, flowers & free-range eggs *Website not updated for 2011* | Sustainable practices | No commitment - order in advance when you want a box (1/2 bushel) $15 | Pickup @ farm stand in Hoffman Estates, IL | Weekly | Contact farm for details on growing season | None | Available |
| Tomato Mountain Farm Brooklyn, WI web site | Vegetables, herbs and strawberries | Certified Organic. | Full Season (30 weeks) $1620, large (1 1/9th bushel); $1008, small; (5/9th bushel) $612 solo (1/3 bushel) Main Season (24 weeks) $1080 (1 1/9th bushel), large; $672, small (5/9th bushel); $408 solo (1/3 bushel) Fall Season (12 weeks) $540, large (1 1/9th bushel); $336, small (5/9th bushel); $204 solo (1/3th bushel) Discounts available until March 1st. | Home delivery throughout the greater Chicago area. No pickup sites. | Weekly | Full season is from April through Dec. Main season is from Jun-Sept. Fall season is from Oct-Dec. | Tomato Mountain's bottled products and extra produce (as available) can be added to weekly delivery. | Ongoing availability; shares will be prorated throughout the season. |
| Torpland Farm Grayslate, IL Local Harvest listing | Vegetables | Designed crop plan according to "five basic color groups in our daily diets: Red, Green, Orange/Yellow, Blue/Purple and White" | $550 full season share | Pickup in Lisle/Warrenville, Chicago-North, Mundelein, Prairie Crossing | Weekly | 20 weeks (June-Oct.) | None | 50 shares available |
| Trail's End Putnam, IL Local Harvest listing | Meat | USDA-Certified Organic meat that raises grass-fed Scottish Highland/Black Angus cross cattle; beef sold by halves and quarters. | $1030/year (1/2 beef) $2060/year (full beef) Will receive about 10-12 lbs. of beef per month for 1/2 cow, and 20-24 lobs for full cow. | Pickup in Wheaton, Evanston & Pekin, IL | Monthly | Year-round | None | Available year-round |
| Triple A Farm St. Anne, IL web site | Vegetables | Family farm operated by DeGroot brothers | Weekly Vegetable Box $23.50 | Pickup throughout Chicagoland, home delivery available at no extra cost | Weekly | 12 weeks (July-Sept) | None | Available |
| Trogg's Hollow Elgin, IL web site | Vegetables & herbs | Family-owned and run farm practicing biointesive farming | 1/2 bushel shares $625 | Pickup @ farm & other locations TBD | Weekly | 18 weeks | None | SOLD OUT FOR 2011 |
| Videnovich Farms Bridgman, MI web site | Vegetables & fruit | The Videnovich family has farmed for centuries in Eastern Europe. Uses old world methods such as minimal pesticides & hand weeding. | “Summer Bounty” (8 weeks) $200 Full (22 weeks) $550 | Pickup in Andersonville, Logan Square; Possible delivery to Ravenswood & River North | Weekly | 22 weeks for Full Season 8 weeks for “Summer Bounty” | Hand-spun, natural yarns available from farm’s sheep Fall & Winter extensions available | Available |
| Village Organics Elk Grove Village, IL web site | Vegetables | Greenhouse-grown; organic methods used, including no chemical pesicides or synthetic fertilizers. | No commitment; place orders in advance for pickup. | Pickup in Elk Grove Village Free local delivery in Elk Grove Village for senior citizens. | Weekly | April-Sept. growing season | None | Available |
| Walkup Heritage Farm & Gardens Crystal Lake, IL web site Local Harvest page | Meat & eggs *website not updated for 2011* | Raises heritage Poulet Rouge chickens fed on organic feed and ranged in chicken tractors | 20 weeks poultry at $4/lb Eggs (year-round) $150 or 10 weeks for $40 | Pickup @ farm | Varies depending upon arrangement with farm | Year-round (eggs) or 6 months (poultry) | Flowers extra Tennessee fainting goats & rabbits for pets for sale | 10 shares available |
| Walnut Acres Walnut, IL web site | Meat (Range-fed beef, chicken, pork, turkey, eggs) | Meat is free of antibiotics, hormones & animal by-products | Min. 3 month commitment $85/month ($80 if pickup on farm) | Pickup @ farm, St. Charles, Ottawa, Streator, Yorkville, Naperville | Monthly or Bimonthly | Year-round | Can add-on extra products such as ground beef, sausage patties, links, etc. | Available |
| Wellhausen Farm Southwestern, WI web site | Vegetables & fruit (tomatoes, cabbage, green beans, sweet corn, watermelon, cantaloupe, peppers & spinach) | No chemical fertilizers, insecticides or herbicides | $149 to join, $19/week for 15-22 weeks | Delivered to home. Delivery route includes Bloomingdale, Glen Ellyn, Roselle, West Chicago, Wheaton, Naperville, Lombard & Villa Park | Weekly | 22 weeks (beginning in mid-June) | None | Available |
| Zanjabil Gardens St. Anne, IL web site | Vegetables *Website not updated since 2011* | Halaal, biointensive organic method of growing transitioning to certified organic | Full $600 Half “Personal Share” $150 | Pickup @ farm & in Englewood | Weekly | Apr to Dec | None | Available |
*CSAs denoted with an asterisk are aggregators, meaning that they are non-traditional CSAs in that they do not grow or produce the meat or produce offered, rather, they cull the items from preferred sources.
We are pleased to have produced the 2011 CSA Guide in conjunction with our friends at FamilyFarmed.org
Last week, Chef Paul Fehribach of Big Jones restaurant in Chicago wrote a post on the restaurant’s blog regarding a new focus on using the whole hog. While his writing is very compelling, and has been for awhile – the blog is very insightful, his passion and commitment to sourcing local whole animal products, and honesty in describing the challenges of doing this in a restaurant setting, is so terribly evident in his post that it is hard not to be inspired. For me, that inspiration led me to use some local meat in an iconic recipe from the blog from Big Jones – Andouille.
As an aside, for me, the impetus for this announcement was also very exciting. The inclusion of Big Jones in the formidable Baconfest lineup moved Fehribach to announce that they have their house-made bacon recipe set. My big qualm with Baconfest was that it didn’t seem like many chefs actually cured and smoked their own bacon. It seems like making your own bacon for the competition would be step one, but it did not seem to be priority and making your own bacon has a special place in my heart.
The recipe for Andouille is pretty simple, but if you look at Big Jones’ recipe it is scaled down to include 20 lbs. of meat and fat. Even for the most staunch carnivores, 20 pounds of andouille is a lot. I scaled it down even further to 4 pounds. I had a really nice bone-in pork shoulder roast from our meat CSA, Cedar Valley Sustainable Farm and some back fat from Slagel Farms, another local farm with amazing pork.
After gathering the ingredients, the two most difficult things are to chop two pounds of pork by hand into 1/2″ cubes and then waiting for three days to cure the sausage before smoking. For hand chopping the pork, I highly suggest freezing the pork shoulder and back fat. For the waiting, consult your DVR.
I have had the Andouille from Big Jones a few times, but most memorably at the Green City Market BBQ when I finally noticed that andouille isn’t a completely ground sausage, but rather a mix of chopped and ground meats. To me, it resembled a brick sausage with the ground bits serving as the mortar. Given that I was using pork casings instead of beef middles, I was slightly concerned about a 1/2″ chop on half of the mix, so I went slightly smaller, but still kept pieces large enough to stand out from ground meat.
After three days of curing in the fridge, the sausages were far more dense and the casings had dried well. Putting the sausages over bourbon barrels instead of pecan wood definitely felt like a departure, but Logan Square’s pecan tree population has dwindled and I have a barrel and a half of amazing smoking wood. The sausages were smoked for over 6 hours and while I was looking for an opaqueness in the casing that I did not get before internal temps hit 155 degrees, I knew after a quick sample that the smoke had make it through the sausage.
We first had this andouille in jambalaya. The andouille made the dish smoky and porky, but it almost felt like the jambalaya was holding the sausage back a little. This sausage is so good that it really belongs on its own or with something simple.
In the end, I truly believe that Fehribach is really connecting some serious dots when he relates how using the whole hog, no matter how trendy, more closely resembles the cooking of our grandparents. That sort of cooking appeals to me.
A fair amount of our weekly Friday night dinners start on Wednesday at the latest, scrounging around the basement freezer for meat. There one can find a few cuts of beef from a very old cow purchase, a hunk or two of Ann Boleyn our pig who came without her head (the subsequent head provided to us was later donated for this video), bits of Bacon the lamb and other assorted carnivore catches. The fact that meat stays for a long time, frozen, should not surprise. Can you get your head around the fact that the rest of the dinner that Friday featured various vegetables lying around since at least October, including two bags of very old spinach. The real key to eating local in a northerly locale like ours is the amazing staying power of vegetables.
We subscribed to the fall/winter CSA from Tomato Mountain.* The CSA included much spinach. Much. A smart locavore would have blanched and froze the spinach for later use; a knowing locavore just waited for a later use. Now, I will admit that not 100 percent of the fall spinach made it to February use. I will also admit that I was not necessarily able to make spinach salad from this spinach. Still, after weeding out the bad leaves and snipping the occasional yellow tips, we had more than enough spinach to make one of my favorite dishes, Greek style spinach-rice. I’ll add that although the recipe for the spinach-rice called for green onions, we could substitute leeks also from long storage–with leeks, just rid yourselves of the whithered outer leaves and there is plenty leeky goodness inside.
The amount of good spinach around for dinner should have been a little amazing, but I am not that amazed that the rest of the veg that went into the dinner, the turnips and potatoes for the lamb stew; the rutabaga that got mashed with Moroccan spices and the white cabbage for my famous lemon-y garlic cabbage salad are known keepers. All we do is keep them cold and damp and they stay amazingly well for us.
I remain convinced that the secret to producing a true local food system in the Chicago area comes from the amazing staying power of vegetables. Much more effort gets focused on winter/indoor production. Even if a nice green salad breaks the monotony of winter eating, it’s not like an abundance of rocket and chard will make for more local eating anyways. We can, however, fill up our root cellars with a big variety of vegetables, from sweet squash to sulfurous onions. The only thing missing, of course, is an abundance of root cellars. The person who builds the community root cellar, who recognizes the amazing staying power of vegetables will be the person who advances the cause of eating local more than any re-packer and I-57 warehouse. It will also be a person who makes some money.
*My wife was employed by Tomato Mountain at the time of our subscription. We did not receive a discount on the subscription but received free home delivery.
So I was talking with my new best friend, Igor, at a small bar in the Latin Quarter in Paris (gotta love that generous Local Beet travel budget).
“Zat Fischer Beer … eet iz craap.” he said, seemingly with authority.
I’d always thought Fischer was a pretty good beer. Even if it is a Heineken product.
With very little authority, I replied, “Well, if you really want a good French beer, you’ll have to come to Chicago.” I didn’t think Igor would know where Warrenville is.
He gave me a look that suggested, “You must be out of your mind.”
Post-hangover, it got me thinking. Could two brothers from Illinois really make a French-style beer that rivals the stuff they make in France? (It also begs the bigger question – what could those skinny, effete, wine-drinking, smelly cheese eating snobs that make up the bulk of the French populace possibly know about beer? That’s a question I won’t attempt to explore here.)
I had to do a blind tasting. So I assembled a random variety of French beers, and compared them to Domaine DuPage, a flagship brew from Warrenville’s Two Brothers Brewery. (It’s made in DuPage County, hence Domaine DuPage … get it?)
As it happens, my little brother was in town, so he joined me in this blind tasting. Mind you, his beer fridge is loaded with Bud Light, so you know where his taste buds lie. If he even has functioning taste buds.
We compared the Domaine DuPage to La Goudale (aka the Good Ale), self described as a “biére blonde å l’ anciennne” from Douai, France, northwest of Paris, the aforementioned Fischer Amber (from Schiltigheim, in Alsace), Gavroche, from St Sylvestre Cappel (near the Belgium border), Valmy (from the Champagne region), and Brasserie Lebbe l’ Amalthée, from the Hautes-Pyrenees. A pretty damn good assortment of French beers, if I do say so myself.
l to r, Gavroche, Domaine DuPage, Brasserie Lebbe l’ Amalthée, Valmy, La Goudale, and Fischer
So, scores. The biggest discrepancy between my tastebud-challenged brother and me was on the Valmy. He liked the hopppiness, I thought it was overly astringent. We almost agreed on the Brasserie Lebbe l’ Amalthée, liking the hoppiness and balance with the malts. The La Goudale was thin, bright yellow, not much flavor, and if anything, it was Budweiser-like (and no, that’s not a good thing). The Fischer had a stale taste, but getting past that, it did have a rich nuttiness. I guess, overall, I’d have to agree somewhat with Igor about the Fischer.
The winner? We’re really not trying to be homies here, but there was no question that the Domaine DuPage was the tastiest French brew. My little brother called its taste “rounder” than the others. I thought the rich maltiness shone through. It could be because the Domaine Dpage was fresher, and didn’t have to suffer a transatlantic boat ride (these are not high alcohol beers that benefit from aging.) The Valmy, though, should have been reasonably fresh, as it came over in my luggage from the market where we purchased it in Epernay, France.)
Other than the Domaine DuPage, I almost never agree with my baby brother about anything.
But these two brothers agreed that Two Brothers Domaine DuPage beats out a bunch of brews actually made in France.
Igor would be dismayed. That could be a good thing. Mon dieu!
Hey fellow cheese lovers!
Come check out some home cheese making in action at the FamilyFarmed Expo Good Food Festival on Saturday March 19th.
I’ll be moderating the panel, Home Cheese Making: How To Make Fresh Cheese at Home!
It will be super informative and a great opportunity to see all the stuff I’ve been writing about.
Click here for more info about the workshops.
Click here for info about tickets.
Hope to see you there!
How warm is it. Warm enough that I opened my office window and also let the cat out of said window. Do we still call them Winter Markets when the snow has all melted? Well, just because there are puddles all around, don’t think the local food supply has increased much.
WHAT TO BUY NOW
We remain in the part of the year where it is not a question of what’s “in season”, it’s a question of “what’s available.” As noted above, we believe there may be a bit more indoor grown produce this week. Please let us know what you are seeing.
Indoor grown vegetables: lettuces, spinach, micro-greens, mushrooms, cucumbers, herbs, rocket; root vegetables (very limited supplies): beets, carrots, celery root, sunchokes; storage crops like onions, potatoes, and apples, and winter squash.
WHERE TO FIND LOCAL FOODS
These stores specialize in local foods:
It’s open! Eat locally butchered meat at the Butcher and the Larder.
C&D Pastured Pork’s sales around town.
We bet, if you look around, you can also find local foods at various grocery stores, especially local apples, onions, winter squash and potatoes.
WHAT TO DO NOW
Saturday - February 19
Brookfield – Winter market associated with Faith in Place at Faith Luthern Church – 12 PM – 3 PM – 3801 Madison, Brookfield
Geneva – Geneva Community Market – Inglenook Pantry – 11 N. 5th Street, Geneva – 9 AM – 1 PM
Sunday – February 20
Chicago – Logan Square Farmers Market – 2135 N. Milwaukee – 10 – 2 PM – All sorts of things on for Sunday including Otter Creek cheddars, Mint Creek lamb, and Tempel Farms eggs; Otter Creek Organic Farm also has grass fed beef and pasture raised organic pork and chicken – Congress Theater, 2135 N. Milwaukee – 10 AM – 2 PM
Chicago – Winter market associated with Faith in Place at Ebenezer Lutheran Church – 1650 W. Foster Ave. – 9A – 1 PM
Tuesday – February 22
Chicago – Logan Square Kitchen hosts the Chicago debut of the new documentary, Ingredients. In addition to the film screening (approximately 70 min), the event includes networking with other locavores, food provided by Chef Matt Maroni of gaztro-wagon and a closing panel session featuring farmers and chefs. Chef Matt Maroni will be preparing a sampler of his locally-famous naanwiches with locally-sourced ingredients. - $25 per person (includes seat and food from gastro-wagon); a cash bar will offer selected brews from Chicago’s own Revolution and Haymarket breweries. You must purchase tickets online at Brown Paper Tickets - 2333 N. Milwaukee Avenue, Chicago – 630 PM
Chicago – Our friend, Ann Flood, Editor of Edible Chicago, mans the bar at Prairie Fire, mixing up treats including the locavore tinged “maple-tini”. Your tips support the Peterson Garden Project – 215 N. Clinton
Wednesday – February 23
Chicago – Soup and Bread at the Hideout benefiting local food pantries – 1354 W. Wabansia, Chicago – 530 PM – 730 PM
WHAT TO DO SOON
Saturday – February 26
Chicago – Green City Market – Theme: Meat & Potatoes – 8 AM – 1 PM – Peggy Notebaert Nature Museum
Tuesday – March 1
Chicago – Slow Food Chicago Breadmaking Workshop – Guests will learn about ciabatta and its many uses, as well as Sardinian semolina crackers and various toppings for ciabatta dough. The instructor will be Anne Kostroski, an alum of the Culinary Institute of America and a veteran of such esteemed kitchens as Tra Vigne in California and Citronelle in Washington, D.C. In 2009, she founded Crumb baking company. – Whole Foods Lincoln Park, 1550 N. Kingsbury St., Chicago
Saturday – March 5
Chicago - Kilbourn Park Organic Greenhouse presents a Gardening Exchange Event – The opportunity to take basic organic gardening classes (a mix of free classes and class @ $5), purchase compost and seeds, and find gently used gardening and cooking tools at bargain prices - Kilbourn Park Organic Greenhouse – 3501 N. Kilbourn, Chicago – 1 PM – 4 PM
Chicago – Winter market associated with Faith in Place at Bethany Evangelical Lutheran Church – 9147 S. Jeffery Blvd - 10 AM – 2 PM
Saturday – March 12
Oak Park – Winter market associated with Faith in Place at Euclid Avenue United Methodist Church - 405 Euclid Ave – 9 AM - 1 PM
SAVE THE DATE!
March 13 – Slow Food Chicago Book Club – Barbara Kingsolver’s Animal Vegetable Miracle – at First Slice Pie Cafe (4401 N. Ravenswood Ave.) at 2:00 p.m. To learn more, or to purchase the book, visit here. RSVP for the event by emailing sfchicagoevents@gmail.com
March 17 – 19 – Familyfarmed.org Expo including Financing Farm to Fork, Chicago Food Policy Summit, Localicious Party and Consumer Day.
March 19 – Equinox Farm Dinner – Heritage Prairie Farm – Elburn
April 30 – GreenNet’s 19th Annual Green & Growing Urban Gardening Fair – Garfield Park, Chicago
Now that we have more choices for a CSA than ever (stay tuned for The Local Beet’s 2011 Guide), a company is offering bike delivery of your CSA box to your home from the farm’s dropsite point (check out the picture of the cool bike trailer on their website). This service, called Loaded Bikes, is available throughout the year, and would be ideal for those seeking home delivery of a CSA that only offers generalized dropsites, or for those who cannot fit a dropsite pickup into their busy schedules. Beginning at $6/week (full-season rate), Loaded Bikes will deliver your CSA box to your house, and for a surcharge of $2 (depending on advanced notice), will deliver it on an ad-hoc weekly basis. And for $3 more per week or every other week, Loaded Bikes will pick up your compostable scraps, and deliver them to community gardens throughout the city.
For more information, please contact Margot Considine (loadedbikes@gmail.com) or visit their website.
If you have discovered the Local Beet via David “Hat” Hammond’s recent placement of me as a food maven in the midst of Oak Park, welcome. If you have not seen the placement, go visit Oakpark.com now.
If you are just getting used to the the Local Beet and the Eat Local lifestyle, we suggest you start with our regularly updated Local Calendar (most recent version here).
Although this page is a bit dated, it still contains good links for our RSS feeds, our Facebook page and some of our Twitter personae. It’s another good place to know how to follow us.
Don’t forget to have a glass of local wine with your local food, and our wine expert Wendy Aeschlimann makes the case for local wine. Read her arguments here as well several other pieces she has done for the Local Beet.
Keighty Alvarez teaches you how to make your own cheese and also writes, with love, about other cheesey topics.
Our latest expert in Mark Smrecek who covers home curing, sausage making and other meaty matters. Mark wants you to know that the obvious course of action, when one finds a beef navel is to make pastrami.
To dive into our rich history, scroll to the bottom of this page and engage our robust search engine.
Any questions, let us know via comments or by using our contact us page.
If you want to follow us using RSS feeds, Twitter or Facebook, you can find a partially dated list of our various feeds and such here.
For the third year, the Local Beet is a part of FamilyFarmed’s three day celebration of local food. More than a celebration, the Expo is a premier way to place yourself in the local food scene and learn how to expand your business. Expect to hear much more from us about the forthcoming event. And make sure to come see the Local Beet at the Expo. On March 18 and 19, we will have a table at the Expo to address your questions about eating local as well as to provide you information to help you choose your CSA for 2011. Also, on 2011, we are proud to participate in a panel on eating local year round. The session, “Yes We Can” features such notables as Paul Virant from Vie and Terra Brockman, author of The Seasons at Henry’s Farm. Finally, the host of the Local Beet’s Cheesey Conversations, Keighty Alvarez, leads a panel on March 20th on home cheese making. Scroll down for more of what’s in store for the Expo and keep your eyes on the Beet for additional details.
Farmers and Producers: Grow Your Business by learning about financing and meeting investors on March 17. On March 18, meet those in the trade like school food service administrators, grocery buyers and distributors, chefs, and more! On March 19, meet thousands of direct consumers and build relationships to last throughout the year!
Trade Buyers, Investors, Bankers, Chefs, Food Service Administrators: Grow Your Business on March 17 by connecting with farmers and producers looking to start and expand their businesses. On March 18, meet and develop relationships with dozens of farmers and producers looking to sell wholesale. On March 19, check out the Good Food Festival to discover some of the best in the good food movement!
Thursday March 17
Financing Farm to Fork Conference:
The FamilyFarmed.org Financing Farm to Fork Conference supports the local food movement by encouraging investment in farm and food production, processing, and distribution businesses. The event is being produced by FamilyFarmed.org and sponsored by the University of Chicago’s Booth School of Business. The conference features a Financing Fair and Business Plan Competition. Keynote speakers include Gary Hirshberg, CEO of Stonyfield Farm and Will Allen, CEO of Growing Power.
Friday March 18
FamilyFarmed Trade Show:
This day-long event is the leading Midwest trade show connecting farmers and food producers with trade buyers. It also offers programming and technical assistance to support farmers, trade buyers, and other stakeholders to grow their business and the local food movement. The day will conclude with a Meet the Buyers Reception where farmers and food companies can meet leading buyers interested in local food.
Chicago Food Policy Advisory Council Summit:
Leaders in food access, urban agriculture, and food policy meet to advocate for a sustainable and fair food system serving the city of Chicago and its suburbs.
What’s Working in School Food:
On Friday, March 18, with support from Healthy Schools Campaign and Illinois Farm to School Network, School Food Focus will lead a day of programming focused on moving school food procurement towards more healthful, regionally-sourced and sustainably-produced options.
Meet some of Chicagoland’s largest buyers of local foods! This event is meant to play matchmaker between farmers and food producers and a wide range of buyers from supermarkets, distributors, restaurants, and institutions. It’s a reverse trade show in which the buyers have a table and meet farmers and food producers.
Localicious is the food event of the season! Join us for fabulous food and drinks, live music provided by Liquid Soul, and an opportunity to connect with other good food enthusiasts. The party pairs family farms with chef-driven restaurants for a sampling of the freshest ingredients and flavors of the season. Whether you’re a foodie, locavore, or just someone who loves good food, you don’t want to miss it!
Saturday, March 19
Sally Fallon leads our fun and engaging workshop lineup. Learn about growing your own food, canning, food activism, making cheese, vertical farming, shopping local on a budget, using the whole animal, and raising chickens in your backyard!
Good Food Festival:
Stephanie Izard leads our 2011 all-star line-up of celebrity chefs, food artisans and of course family farmers! You can meet farme rs, sign up for a CSA and learn how to eat local year-round, sample and purchase local produce, cheese, meats, honey, wool, soaps, and other great products. Also check out the Kids Corner, Local Food Court, bookstore, and more!
