Are These the Pictures of a Last Market?

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Posted: October 31, 2013 at 9:50 am

Will You Be Able to Eat Like a Local Family

oak park apples at the end

I have mixed feelings about this picture taken at the last Oak Park Farmer’s Market of 2013.  I agree pretty much with the storage details (although the suggestion of moisture would help the neophyte root cellarist).  I appreciate the sentiment to stock.  I just wish the stocking did not need to happen yet. Should a market be closing when this is what I purchased?

last oak park - 2013

The Local Family did do a little apple stocking a few weeks ago. See, the Condiment Queen wanted to ensure some good baking apples, so we got some Northern Spy and Mutsu from our friend Jimmy Hardin/Hardin Farms to put away. Otherwise, our shopping has been almost entirely focused on pretending it’s still summer.

last daley 2013

This was what I purchased on the penultimate Daley Plaza Farmer’s Market of 2013.  I am not tired of eggplants, nor am I tired of cucumbers.  I will never be tired of peppers, both sweet and hot.  That’s where my market money has been going.  And I have a lot less market opportunities in 2013.  These are not the purchases of end of season markets are they?

Of course Jeannie has been capturing winter/indoor markets in the weekly Local Calendar, and we’ll soon have up a good list.  There are places to buy local food.  True, but nearly all the places where you looked to buy local food have wrapped up for 2013.  This was not always true.  A few years ago, several City of Chicago markets went deep into November.  For instance, I remember meeting my wife at a late November Lincoln Square market where she was selling Tomato Mountain jars.  I made an amazing haul of heirloom winter squashes at $1/per.  Daley and Federal closed late too.  Green City was staying outside until December, with lots of late season items.  Believe me, you have not heard the last of this from me.

greens and farmers cheese

It helps to have a CSA. My CSA from Tomato Mountain* is not stopping**. Recent boxes have been long in cold weather loving greens and tasty radishes. With another seasonal treat, green tomatoes, fermented into pickles by my mother, it made exactly the kind of locavore lunch all local families should be having. Can they?

*If you have not noticed, my wife works for Tomato Mountain
**Fall Tomato Mountain CSA ends in December but then there will be an every other week winter CSA too.



The Local Calendar 10/30/13 A Bioneer Weekend and the Indoor Markets Are Opening!!

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Posted: October 30, 2013 at 9:21 am

GourdsOct13Brusselstalksturkey

It is definitely that gourd time of year, brussel sprout stalks have made their appearance on the tables. Time to start thinking of where to source that bird for Thanksgiving.

Alas, the outdoor markets have all closed except for the downtown Evanston market whose last market is this weekend. However, the fall/winter markets have opened! The Green City Market moves to their indoor locale at the Peggy Notebaert Nature Museum and will be open November through April 8am – 1pm. The 61st Market moves indoors to Experimental Station and will be open every Sat, except for Thanksgiving weekend from 9am to 2pm through December 14. The Faith In Place Winter markets start up again in Glenview on 11/23. If you have any winter markets that you know of and want us to post, let us know in the comments below!

Don’t despair as cold weather arrives, there are still places you can go for sustenance that keep the markets alive, Sauce and Bread Kitchen, and their monthly Stew Supper Club, Floriole Cafe and Bakery, check out their pizza nights, Pasta Puttanana as well as our suggestions below on where to source local foods.

WHERE TO SOURCE LOCAL FOODS

These stores specialize in local foods:

Butcher and Larder 1026 North Milwaukee in Noble Square, Chicago

Dill Pickle Food Co-op – 3039 West Fullerton, Chicago

Edible Alchemy Foods Co-op - Located in the near-SW Pilsen neighborhood, the co-op has grown to five locations in, including Hyde Park, River North, Lakeview, and Logan Square

Green Grocer 1402 West Grand Ave in West Town Watch this fantastic video about GMOs, sourcing local and see what you are missing if you don’t shop at the GG.

LUSH Wine & Spirits - 2232 W. Roscoe, 1257 S. Halsted, 1412 W. Chicago – Understanding the terroir, taking a look down under, the dirt, the land and the root of the vine, which flavors, which grapes. With food or without. And also recognizing consistently what we do not care for.

Marion Street Cheese Market 100 South Marion St. Oak Park

Provenance Food & Wine - 2 locations Logan Square 2528 N. California Lincoln Square 2312 W. Leland Ave .

Publican Quality Meats – 835 W. Fulton, Chicago

Sauce and Bread Kitchen - 6338-40 N. Clark, Chicago

Sharpening By Dave  - Green City Market and other locations throughout Chicagoland. If you want to eat local, you need to have sharp knives to prepare the produce!!  Let Dave know that you read about him in the Local Beet and you will get one dollar off each knife sharpened. 

Standard Market 333 West Ogden Ave. Westmont

Area resources for local food initiatives, workshop, classesAdvocates for Urban Agriculture ,Angelic Organics , Edible Evanston,  Illinois Stewardship Alliance , The Land ConnectionThe Peterson Garden Project , The Spence Farm FoundationThe Talking Farm , WeFarmAmerica

Lots going on with the Bioneers this weekend at Roosevelt University, join the letter writing party to save local farms at Sauce and Bread Kitchen tomorrow night and the indoor markets:

                                                                                                        The Week Ahead

October 30

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

October 31

Chicago - Day of Action to Save Local Farms – Farmers & Consumers Unite! Letter writing party Sauce and Bread Kitchen – 6338 – 40 N. Clark 6-8pm We have the opportunity to make sure the FDA gets it right for both farmers and consumers. And we have only until November 15th to respond! Join us to learn about the new rules & how they could affect farmers, and TAKE ACTION! We’ll be writing and collecting letters together, and we’ll send them in to let the FDA know we support local farms and fair food safety! Invite friends! Spread the word! BYOB!

Chicago - Eli’s Cheesecake & Wright College’s Farmer Markets  Open through October 31 7am – 1pm Fresh fruits and vegetables from Nichol’s Farm and the Chicago High School of Agricultural Sciences, as well as hand crafts, flowers. FREE Continental Breakfast from 7am – 9am with $5 market purchase.

Chicago - Daley Center Farmers Market - Market will run May 16th through October 31. The Urban Canopy sells their microgreens and wheat grass made with a hand crank!

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

November 1-3

Chicago - Great Lakes Bioneer Weekend - On November 1-3  Great Lakes Bioneers Chicago will host its second annual conference at Roosevelt University.  For three exciting days, participants will have the opportunity to join international, national and local visionaries in a program of presentations and interactive workshops interwoven with music, drama, dance, poetry and celebration.

November 1

Chicago - Lincoln Park Young Professionals present Day of the Dead 7pm International Museum of Surgical Science

November 2

Chicago 61st Farmers Market -  9am – 2pm Moves indoors to the Experimental Station 6100 South Blackstone through December 14, except Thanskgiving weekend.  Say hello to Axel at Penny Pastry and taste some of his very yummy creations! Penny Pastry jams is on my “must buy” list! 

Chicago - Green City Market Indoor Market at the Peggy Notebaert Nature Museum  8am – 1pm Chef demonstration this Saturday by Jared Van Camp of Old Town Social Club and Nellcote. 10:30am  Stop by the Chicago Indoor Garden’s booth, say hi to Paula and taste her handcrafted hummus.

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

La Fox – Heritage Prairie Saturday Farmer’s Market  9am – 1pm 2N308 Brundige Road

November 3

Chicago - Logan Square Indoor Market 10am–3pm Logan Blvd 2755 North Milwaukee. The NOSH will share space with the Indoor Logan Square market at the old Pierre Bakery Building. The market runs 11/3/13 through 3/30/14 except for 12/1/13.

SAVE THE DATE

November 12

Normal - Local and Regional Food Summit – 9am – 4:30pm  The third annual Local and Regional Food Summit will be held on November 12, 2013 from 9:00 AM to 4:30 PM (Doors open at 8:30 AM) at Heartland Community College, Astroth Community Education Center, 1500 West Raab Road, Normal, IL. This one-day event is hosted by the Illinois Farm Bureau, Illinois Department of Agriculture, and Heartland Community College.

November 14

Berwyn - Autre Monde –  Natural Wine Dinner with Sicilys Frank Cornenissen 6:30pm Owners Christine Tully Aranza and John Aranza of Autre Monde Cafe & Sprits are honored to welcome special guest and winemaker Frank Cornelissen to their popular Berwyn restaurant. Renowned for his leadership in the natural wine movement, Cornelissen joins the Aranzas and Chefs Dan Pancake and Beth Partridge for an evening exploring and celebrating his wines as they are presented alongside a Mediterranean-inspired menu.

November 16

Chicago – Harvest Feast ChicagoSpence Farm Foundation Harvest Dinner – 900 N. Branch They need your support to keep expanding our local foodshed so get tickets now to their amazing fundraiser dinner at Kendall College.

November 17

Chicago – NOMA Chef Makes One Day Only Appearance at Balena for a book signing and then dinner at The Bristol (Zagat) - The day begins at Balena with afternoon wine, some of Redzepi’s favorite dishes and a Q&A with the chef, moderated by Tasting Table’s Heather Sperling. They’ll discuss his new book, A Work in Progress. The festivities continue with a 10-course dinner at The Bristol, inspired by Noma and prepared by chef Chris Pandel. Tickets for the Q&A at Balena cost $135 (reserve online) and the dinner at The Bristol is $235 with an optional $75 wine pairing (call 773-862-5555 for reservations). Both events include a copy of Redzepi’s highly anticipated book.

November 21-23

Chicago - Chicago Food Film Festival – Kendall College - It was great last year what can I say? This is a pretty fun event for anyone interested in Chicago, in food, in film, in fun!!! Taste what you see on the screen.

November 23

Glenview – Faith In Place Winter Market – 9am – 1pm Glenview New Church 74 Park Drive

December 3

Chicago - Faith In Place Luncheon and Fundraiser – 1pm The Conference Center 1 N. Wacker Drive 2nd Floor

December 11

Springfield – Illinois Stewardship Alliance 2nd Annual Meeting

 




Weekly Harvest of Places to Eat Local Links

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Posted: October 28, 2013 at 10:51 am

This week’s harvest of eat local links includes some excellent kudos to Chicago butchers and some places around the country where you may or may not be able to successfully eat local.  Let us know any good links you find too.

 

 

Eat local Libertyville.

Eat local Spanish food (and say congrats to Mark and Liz).

It’s very good to know that the country’s 2nd and 7th best butchers are in Chicago.

Eat local Iowa.

Eat local school lunches.

Don’t waste the seeds.

The challenge of eat local North Dakota (for sure).

Eat regional food (presented without additional comment) h/t

We’re now even more excited for River Valley Kitchen to take over the old City Provisions space in Ravenswood.

We were eating local in New Orleans before we were eating local.

Eat local St. Louis.




Cohabitating: Fried Green Tomatoes and Stewed Field Peas

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Posted: October 28, 2013 at 7:29 am

Editor’s Note: What’s in season now? How about green tomatoes. With some actual frost descending across our area produce farms, the last tomatoes have to be taken off their vines. In some cases, the chemicals within these fruits have kicked in and ripening will eventually occur. In others, it will never happen, and they will be forever green. So brush up on your green tomato recipes including this one created a few years ago by Melissa Graham.

IMG_4088

There are many pleasures associated with living in the city, including easy access to world class restaurants, our choice of farmers’ markets, and the proximity to downtown locales.

There are also some small disadvantages, the smaller the worse. I know that country folk have to contend with an assortment of varmints. Us? Crazy squirrels and, shudder, rats. It’s been a particularly active year for latter the species. In our set of attached rowhouses, we and our neighbors have seen more than our fair share of the Rattus norvegicus, both dead and alive. I know the genus name only from Pixar’s Our Friend the Rat, a short film associated with Ratatouille. It seems appropriate that the featured dish in said movie highlights tomatoes, since our enemy, the rat, pilfered our last beautiful red ripe heirloom tomato. Boo hoo.

I’m tired of battling the creatures for the fruits of our vine. I also realize that I’m probably being optimistic to believe that any more will turn red given the drop in temperatures. So sadly, I stripped our plants of the hard green balls, realizing that summer is officially gone. The silver lining? I get to make Fried Green Tomatoes, an early autumn pleasure, that I indulge in only after the possibility of ripe fruit is gone. Partnering them with some stewed field peas, a newcomer to our markets, we had a delicious almost vegetarian supper, in spite of the rats.

Field Peas with Tasso and Fried Green Tomatoes1 teaspoon vegetable oil
2 ounces tasso ham sliced
10 ounces fresh field peas (you could substitute soaked black eyed peas)
¼ cup chicken stock
1 ¾ cup water
1 small tomato, chopped
2 to 3 small green tomatoes, sliced 1/2-inch thick
1/4 cup all purpose flour
1/2 cup cornmeal
1/2 cup buttermilk
dash tabasco
salt to taste
vegetable oil for fryingHeat the vegetable oil in a medium saucepan over medium heat. Add the ham and cook for about 5 minutes or until lightly browned. Pour in water and stock and bring to a simmer. Add the peas and tomato and cook until the peas are tender 30 to 45 minutes.

Heat about an inch of vegetable oil in a heavy medium skillet to 325 F. Whisk the tabasco into the buttermilk and the salt into the cornmeal. Dredge the tomato slices first in flour, then dip in buttermilk, and then into the cornmeal. Fry the slices until golden and serve on top of the field peas.




It’s Root Cellar Season – David Hammond’s Root Cellar Diaries

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Posted: October 24, 2013 at 3:21 pm

Could you keep a root cellar in your basement?

Future Root Cellar

Future Root Cellar

A few years ago, food writer and Local Beet contributor, David Hammond, decided to put a root cellar in his suburban home.

The Cellar Getting Filled

The Cellar Getting Filled

Inspired from some thing he saw on a farm as well as things he read about on the Local Beet, Hammond decided to expand his ability to eat local in the winter by keeping his own root cellar.  He had the ideal space in his basement, an old dark-room.  The room met the three primary needs of a root cellar: cold, dark, and wet.  Hammond decided to keep a diary of his nascent cellar and share it with Local Beet readers.  Of course, as we read along, we found out that a working cellar often has a fourth need, a good mouser.

When last winter approached, Hammond decided the best use of his root cellar was as a place to keep wine.  We don’t want that to stop you.  So, check out the time when Hammond was a root cellarist.

The Root Cellar Diaries by David Hammond

Returning to his roots, Hammond builds his cellar.

So it begins, putting the first bits away.

Getting down to basics, finding supplies in likely places?

Filling up.

Opening of the eyes, the first month of root cellar use.

We have seen the enemy, an unanticipated problem down there.

Survival of the fittest, help from a family friend.

How I would die on the prairie, in which we first notice rotting food.

Things go rotten.

And David wraps up a first season as a root cellar-ist.

Yet, finds use in the summer.

Filling up for a second season.

David Hammond talks about food every Wednesday in the Wednesday Journal and regularly on Oakpark.com and WBEZ, 91.5FM.  On the Dining blog at oakpark.com and on VOP-TV, he presents a monthly feature called “You Really Should Eat This.”  You can also find him often on LTHForum, a food site he helped found and where he still works diligently as a Lead Moderator.




Leeks: Not Just for Stews

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Posted: October 23, 2013 at 10:57 am

Leeks are thought of (when they are thought of at all) as a base for winter soups and stews. But they deserve far more attention than a bit player in a winter’s tale. Although the leek is a member of the onion family, the flavor is more subtle and refined than the standard onion.

An Ancient Delicacy

Leeks have been around, and enjoyed, for a very long time. They were part of the diet of the workers who built the Egyptian pyramids, and the ancient Romans were particularly fond of them. In fact, the first century Roman Cookery of Apicius includes seventeen recipes for leeks. Among them are mouthwatering recipes such as leeks stewed with shell beans in white wine, leek sauce with pepper for braised meats, fish fillets with leeks and coriander, and leeks with truffles.

Leeks Around the World

The Roman tradition continues all over Europe and the Middle East, where nearly every shopper’s market basket contains a pound or more of leeks– slender ones in spring and summer, and nice big fat ones in fall and winter. Even the biggest, scariest leeks become tender and mild after a brief cooking, so don’t let big leeks – or the dirt often found in them — put you off.

They are excellent in sauces, vegetable dishes, soups, casseroles, and stir-fries. And they are naturally low in calories and an excellent source of Vitamin C, iron, and fiber.

Simple, Hearty and Delicious

Although leeks nearly disappeared from the tables of upper classes throughout northern Europe in the 16th and 17th centuries, they kept going strong in hearty peasant fare. One of the lesser-known, but more delicious of the comforting peasant dishes is Leek Champ. (“Champ” is one of the best-loved ways of cooking potatoes in Ireland. Simply boil them, mash them with some boiled milk, and stir in a green vegetable such as scallions, chives, nettles, peas, or leeks. Then serve the creamy, green-flecked mixture with a big knob of yellow butter melting in the center. It’s a sure way to get any picky eater to eat vegetables!)

Leek Champ

 

Ingredients

1 pound potatoes
1 pound leeks
2 Tb butter
1 cup milk (more or less, depending on dryness of potatoes)
Salt and freshly ground pepper

Instructions

  1. Scrub the potatoes and boil in salted water until cooked through.
  2. While the potatoes are cooking, wash and slice the leeks into thin rounds. If the leeks are gritty, slice them longitudinally and rinse well before slicing.
  3. Melt the butter in a heavy pot. Toss in the leeks and season with salt and freshly ground pepper. Cover and cook on low heat until soft and tender.
  4. As soon as the potatoes are cooked, drain, peel, and mash.

Bring the milk to the boiling point in a small pan. Beat the buttered leeks and their juices into the potatoes along with enough boiled milk to make a soft texture. Season with salt and freshly ground pepper. Serve immediately with a lump of butter melting in the center.




The Local Calendar 10/23/13 Fund A Farmer At Uncommon Ground, Food Day 2013, Green Saturday

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Posted: October 23, 2013 at 9:53 am

WebNoshRiverValley

Lots going on at Daley Plaza this Thursday from 8am – 2pm. for Food Day Chicago 2013. Grow Real, Cook Real, Eat Real  and Live Real. CookingMatters, the Red Meat Market, Slow Food Chicago, Truck Farm Chicago, Illinois Hunger Coalition, Growing Home, Save Antibiotics, Stop Foodborne Illness, Prevent Obesity Illinois, Artizone Chicago, Edible Chicago Magazine,  The Centered Chef,  Family Farmed will all participating along with groups of CPS students. You will have the opportunity to taste raw food, learn about healthy Indian cooking, butchering(Master Butcher Ben Harrison of Standard Market) , games of chance and more, all in the spirit of celebrating local produce and food grown and cooked with care! If you are wondering what the heck is Food Day go to the national site and check it out. Building A Healthier Chicago and The Red Meat Market have been the engines behind Food Day here in Chicago. Come on down to Daley Plaza no matter the weather and celebrate Eating Real!

Sadly, most of the outdoor markets are shutting down but some will be moving inside. The NOSH, the artisanal food fair in Wicker Park will continue but in a new local alongside the indoor Logan Square Farmers Market starting Nov 3 at the old Pierre Bakery building 2755 North Milwaukee 10am -3pm.

Its cold outside but local food entrepreneur Kate Gross is bundled up to handle the weather. She manned the River Valley Kitchens stand at the MCA market. River Valley Kitchens will be opening its farm store and cafe at 1820 N. Wilson. Visit one of their booths at the Daley Plaza market, Logan Square or Green City and get a flyer for 10% off your first purchase when the store opens later this fall. Now on to yet another busy week ahead!!!

                                                                                  The Week Ahead

October 23

Chicago - Green City Market (last market today)  Lincoln Park 7am – 1pm 10:30m So sad, the last day of the Wed outdoor markets although I am positive the farmers will be very happy for a break. GCM Wed markets you will be missed!! Bring home some  stomach satisfying soup and sauces from River Valley Kitchens. Stop by the Phoenix Bean booth and taste some of their organic, gluten free tofu and they always have tastings of the different recipes using tofu.

Chicago - FACT’s Fund-A-Farmer Party - Uncommon Ground on Devon 7-9:30pm  All the funds raised at our party will go directly to farmers and their animals. Thanks in part to last year’s party, we recently awarded grants to 18 farmers for projects to improve animal welfare on their farms. You are invited to join the fun and help us make this project a success! Bid on unique silent auction items, enter our raffle, nosh on locally sourced bites, listen to live music, and meet one of our funded farmers.  Tickets are $25 and include two drinks and light appetizers. We hope to see you there!

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

October 24

FOOD DAY

!!!!!!Chicago - FOOD DAY CHICAGO and nationwide What are you going to do to celebrate Food Day? Or join the event at Daley Plaza! Checkout the Facebook page for Food Day CHI for further details. Lots going on at Daley Plaza from 8am -2pm, raw food, indian cooking, butchering demonstrations, learn how to cast a rod, taste lots of great local produce.

Chicago - Eli’s Cheesecake & Wright College’s Farmer Markets  Open through October 31 7am – 1pm Fresh fruits and vegetables from Nichol’s Farm and the Chicago High School of Agricultural Sciences, as well as hand crafts, flowers. FREE Continental Breakfast from 7am – 9am with $5 market purchase.

Chicago - Daley Center Farmers Market - Market will run May 16th through October 31. The Urban Canopy sells their microgreens and wheat grass made with a hand crank!

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

October 26

GREEN SATURDAY - Illinois Stewardship Alliance and genHkids are encouraging people to turn out in mass to their local farmers markets for the first Green Saturday. Like Black Friday, the day after Thanksgiving when the official holiday shopping season begins and a lot of retailers’ balance sheets from red to black, Green Saturday is an opportunity for people to push farmers’ balance sheets into the black for the year.

Chicago - Halloween Hog Butcher Breakdown Class - Centered Chef  The course welcomes a wide range of culinary and carnivorous backgrounds who have a passion or simply a curiosity for the art of butchery. Their special Cut, Cook & Carry Butcher classes offers foodies, grillers, chefs and meat lovers the opportunity to learn the art of butchery from Master Butchers beginning with how to break down a carcass, to the art of cooking local fresh meats with Chef Ryan Hutmacher of The Centered Chef. Participants will also have the opportunity to take home the meat they cut!

Chicago – Chicago Lights October Cookout and Kids’ Fall Festival 444 W. Chicago Ave. (Chicago and Hudson) 12pm – 2pm

Chicago - NOURISH - 2013 Meals On Wheels Celebrity Ball

Chicago – Growing Home Hoop House Ground Breaking Celebration and Open House 5814 S. Wood St. 1-4pm

Chicago(Wicker Park) – The Nosh Food Festival Last weekend for NOSH at this location!  10am- 5pm A.N. Pritzker School just off Damen

Chicago 61st Farmers Market -  9am – 2pm Located on 61st Street between Dorchester and Blackstone Avenues. Say hello to Axel at Penny Pastry and taste some of his very yummy creations! Penny Pastry jams is on my “must buy” list! 

Chicago - Green City Market(market moves indoors Nov. 2) Lincoln Park 7am – 1pm Chef demonstration 10:30am  Stop by the Chicago Indoor Garden’s booth, say hi to Paula and taste her handcrafted hummus. Club Sprouts Costumer Contest today!

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

La Fox – Heritage Prairie Saturday Farmer’s Market  9am – 1pm 2N308 Brundige Road

Oak Park - Oak Park Farmers Market - The market will run every Saturday through 10/26 7am – 1pm Pilgrim Church, right next door to where the market is held, offers fresh warm donuts, juice and coffee, with live bluegrass music nearby. The Oak Park Farmers’ Market is located at 460 Lake St., just one block west of Ridgeland Avenue.

October 27

New!! (As of 10/27) Chicago – Lunch on the Lawn Held by Ze-Zereshk and Growing Home – 12pm – 4pm 2837 W. Logan Blvd Come to their front lawn to chill & have a taste of delicious homemade modern Persian food along with organic local produce from Growing Home!. All donations will go directly to Growing Home  Suggested donation: $10

New!! (As of 10/27) Chicago - Bang Bang Pie Shop Harvest Dinner 2051 N. California 7pm – From the taste of their pies, and biscuit sandwiches, this Harvest Dinner will be really good!!!

Chicago - Glenwood Sunday Outdoor Market 9am-2pm Last day for the outdoor market!  The Outdoor Market is located Glenwood Avenue on the west side of the CTA Red Line between Morse and Lunt Avenues in Rogers Park.

Chicago - Logan Square Outdoor Market 10am–3pm Logan Blvd between Whipple and Milwaukee Ave Last day for the outdoor market, moves inside next week at 2755 North Milwaukee.

October 28

Chicago - Green Zebra The menu focuses specifically on a locally grown ingredient today.

October 29

Chicago - Dinner of the Dead - The Stew Supper Club  7-10pm “This will be a doozy” , “Effigy, Homage, and Tribute will be the inspiration for this fall kick off supper. Our own version of pumpkin spice OWW”

SAVE THE DATE

October 31

Chicago – Day of Action to Save Local Farms – Farmers & Consumers Unite! Letter writing party Sauce and Bread Kitchen – 6338 – 40 N. Clark 6-8pm We have the opportunity to make sure the FDA gets it right for both farmers and consumers. And we have only until November 15th to respond! Join us to learn about the new rules & how they could affect farmers, and TAKE ACTION! We’ll be writing and collecting letters together, and we’ll send them in to let the FDA know we support local farms and fair food safety! Invite friends! Spread the word! BYOB!

November 1-3

Chicago – Great Lakes Bioneer Weekend - On November 1-3  Great Lakes Bioneers Chicago will host its second annual conference at Roosevelt University.  For three exciting days, participants will have the opportunity to join international, national and local visionaries in a program of presentations and interactive workshops interwoven with music, drama, dance, poetry and celebration.

November 3

Logan Square – The NOSH will share space with the Indoor Logan Square market at the old Pierre Bakery Building at 2755 North Milwaukee. 10am – 3pm

November 12

Normal - Local and Regional Food Summit – 9am – 4:30pm  The third annual Local and Regional Food Summit will be held on November 12, 2013 from 9:00 AM to 4:30 PM (Doors open at 8:30 AM) at Heartland Community College, Astroth Community Education Center, 1500 West Raab Road, Normal, IL. This one-day event is hosted by the Illinois Farm Bureau, Illinois Department of Agriculture, and Heartland Community College.

November 14

Berwyn - Autre Monde –  Natural Wine Dinner with Sicilys Frank Cornenissen 6:30pm Owners Christine Tully Aranza and John Aranza of Autre Monde Cafe & Sprits are honored to welcome special guest and winemaker Frank Cornelissen to their popular Berwyn restaurant. Renowned for his leadership in the natural wine movement, Cornelissen joins the Aranzas and Chefs Dan Pancake and Beth Partridge for an evening exploring and celebrating his wines as they are presented alongside a Mediterranean-inspired menu.

November 16

Chicago – Harvest Feast ChicagoSpence Farm Foundation Harvest Dinner – 900 N. Branch They need your support to keep expanding our local foodshed so get tickets now to their amazing fundraiser dinner at Kendall College.

November 17

Chicago – NOMA Chef Makes One Day Only Appearance at Balena for a book signing and then dinner at The Bristol (Zagat) - The day begins at Balena with afternoon wine, some of Redzepi’s favorite dishes and a Q&A with the chef, moderated by Tasting Table’s Heather Sperling. They’ll discuss his new book, A Work in Progress. The festivities continue with a 10-course dinner at The Bristol, inspired by Noma and prepared by chef Chris Pandel. Tickets for the Q&A at Balena cost $135 (reserve online) and the dinner at The Bristol is $235 with an optional $75 wine pairing (call 773-862-5555 for reservations). Both events include a copy of Redzepi’s highly anticipated book.

November 21-23

Chicago - Chicago Food Film Festival – Kendall College - It was great last year what can I say? This is a pretty fun event for anyone interested in Chicago, in food, in film, in fun!!! Taste what you see on the screen.

December 3

Chicago - Faith In Place Luncheon and Fundraiser – 1pm The Conference Center 1 N. Wacker Drive 2nd Floor

December 11

Springfield – Illinois Stewardship Alliance 2nd Annual Meeting

WHERE TO SOURCE LOCAL FOODS

These stores specialize in local foods:

Butcher and Larder 1026 North Milwaukee in Noble Square, Chicago

Dill Pickle Food Co-op – 3039 West Fullerton, Chicago

Edible Alchemy Foods Co-op - Located in the near-SW Pilsen neighborhood, the co-op has grown to five locations in, including Hyde Park, River North, Lakeview, and Logan Square

Green Grocer 1402 West Grand Ave in West Town Watch this fantastic video about GMOs, sourcing local and see what you are missing if you don’t shop at the GG.

LUSH Wine & Spirits - 2232 W. Roscoe, 1257 S. Halsted, 1412 W. Chicago - Throwing it down, Lush style, and getting all down and dirty with your wine. Understanding the terroir, that is. Taking a look down under, the dirt, the land and the root of the vine. But, more importantly, learning what exactly we like and how to ask for it by name. Which flavors, which grapes. With food or without. And also recognizing consistently what we do not care for. Life is just too short to drink undesirable beverages.

Marion Street Cheese Market 100 South Marion St. Oak Park

Provenance Food & Wine - 2 locations Logan Square 2528 N. California Lincoln Square 2312 W. Leland Ave .

Publican Quality Meats – 835 W. Fulton, Chicago

Sauce and Bread Kitchen - 6338-40 N. Clark, Chicago

Sharpening By Dave  - Green City Market and other locations throughout Chicagoland. If you want to eat local, you need to have sharp knives to prepare the produce!!  Let Dave know that you read about him in the Local Beet and you will get one dollar off each knife sharpened. 

Standard Market 333 West Ogden Ave. Westmont

Our full list of area markets can be found here. Area resources for local food initiatives, workshop, classes: Advocates for Urban Agriculture ,Angelic Organics , Edible EvanstonIllinois Stewardship Alliance , The Land ConnectionThe Peterson Garden Project , The Spence Farm FoundationThe Talking FarmWeFarmAmerica




Food Safety Modernization Act and Why it Matters!

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Posted: October 22, 2013 at 1:21 pm

Here is a short video from The Michael Fields Agriculture Institute about S.510 Food Safety Modernization Act. It explains why it is a threat to local food and small farmers:

 

 

 

Please get involved and let the FDA hear your opinion on S.510 Food Safety Modernization Act!




Exotic Vegetables for the Garden – Latin American Greens

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Posted: October 22, 2013 at 9:55 am

It is that time of year to start planning what next year’s garden will look like. In recent years here has been a proliferation of ethnic vegetable varieties, many of which were originally brought here by recent immigrants, grown by the more adventurous gardeners. If you feel adventurous yourself, here are a couple of Latin American greens that you might like to try.

Many times mistaken for its cousin cilantro, culantro is a biennial herb indigenous to Central America and the West Indies. The herb is used extensively in Latin America and is also used in Caribbean and Asian dishes. It is used mainly as a seasoning in the preparation of a range of foods, including vegetable and meat dishes, chutneys, preserves, and sauces. It has long, serrated leaves and a pungent aroma and flavor. In common with cilantro, it has a tendency to bolt in hot weather.

Culantro  Photo: Wikipedia

Culantro
Photo: Wikipedia

Culantro is grown as an annual in the Midwest as it is native to the tropics and is very sensitive to frost. Experts at Purdue University recommend that you start culantro in containers and set out after the danger of frost is passed. Transplants should be spaced 4 – 6 apart using compost or any soil amendments that you would use for leafy greens. 

Culantro Plant Photo: Purdue University

Culantro Plant
Photo: Purdue University

Huauzontle (pronounced ““wah-zont-lay”) is a Mexican vegetable related to the common American weed goosefoot. It sort of resembles a thin version of broccoli. It is also called “Aztec spinach” or “Aztec red spinach.” According to Deborah Madison, author of “The Greens Cookbook,” huauzontle can be used in the same way as broccoli, but it should be boiled first when using in any dish to remove bitterness. In traditional Mexican cuisine, it is also boiled then covered in cheese, battered and deep fried in a dish called tortas de huauzontle. This is usually served with a salsa made with dried guajillo chilies.

Huauzontle  Photo: Wikipedia

Huauzontle
Photo: Wikipedia

Fast growing Huauzontle is planted directly in the garden after the danger of frost has passed. The seed heads are cut when they are young and used as above. The leaves turn red as they mature but it is suggested that huauzontle should be harvested before that point. After they sprout, the plants should be thinned so they are spaced 4 – 6 apart and again use compost or any soil amendments that you would use for leafy greens.

There are many more Latin American and Caribbean treats out there for you to grow. If you feel like to taking your garden on an adventure next summer run to the border and order some Latin American seed this winter!

Baker Creek Heirloom Seeds carries culantro seeds:

http://www.rareseeds.com/culantro-or-vietnamese-coriander/

Huauzontle seed is a little hard to find, but Terrior Seeds does carry them:

http://store.underwoodgardens.com/Aztec-Red-Spinach_Huauzontle-Chenopodium-berlandieri/productinfo/V1128/




The Local Food Remains a Click Away – Shop with Local Beet Sponsor Fresh Picks

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Posted: October 22, 2013 at 9:26 am

Continue to Eat Local

freshpicks - larger

Has your area farmer’s market packed up for the season? A good chunk of Chicago area farmer’s markets are over for 2013, and nearly all the rest will be closed by the end of October. We’re not happy about this here at the Local Beet, but luckily we have a good alternative to remind you. The current inventory at Irv and Shelly’s Fresh Picks includes a full array of local produce. We expect that to continue for many more weeks, actually many months.  You can continue to eat local by shopping online.

For instance, take herbs. We love to cook with fresh herbs. You can find at Irv and Shelly many locally grown fresh herbs including basil, cilantro, parsley  chives, mint and oregano. The last two dry very well, so now is the time to ensure a full stock for many months. Your pasta sauce will thank you.

Speaking of colder months, we know that soon, your sole choice for fresh local fruit will be apples. So, we think you should be gorging now on whatever not apples remain out there. Irv and Shelly have local melons, grapes, pears and raspberries.

Finally, we’re never ready to give up on our favorite summer foods. We can hold out because Irv and Shelly still have local tomatoes, eggplants, and several kinds of peppers. Hell, they still have some local sweet corn.

Stock up at the farmer’s markets still open, but also know that you can meet your eat local needs through our friend and sponsor Fresh Picks.




You’ve heard of Black Friday, now make way for Green Saturday!

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Posted: October 22, 2013 at 8:37 am

 

http://www.ilstewards.org/wp-content/uploads/2013/10/green-saturday.jpg

On Oct. 26 Illinois Stewardship Alliance and genHkids are encouraging people to turn out in mass to their local farmers markets for the first Green Saturday.

Like Black Friday, the day after Thanksgiving when the official holiday shopping season begins and a lot of retailers’ balance sheets from red to black, Green Saturday is an opportunity for people to push farmers’ balance sheets into the black for the year.

“Farmers markets thrive in the summer but when fall hits, there are less and less shoppers at many of the markets yet there is still an abundance of local produce,” Lindsay Record, program director of Illinois Stewardship Alliance said.  “It’s a shame to see the lost opportunity for both the farmers and consumers.  We want to encourage people to go to the farmers market because it’s not over yet.”

Green Saturday is a day for people get some of the last of the bounty of the land for the season, and show their support for the people that grow their food in one of the best ways possible – with their wallets.

“October is a great month to shop and stock up on items for the winter.  Take a little extra time to talk with your farmers – they’ll be more than happy to give you tips on prepping, canning, freezing or otherwise storing produce.  Shop Green Saturday and support your local farmer and economy,” Kemia Sarraf, genHkids founder and president, said.

A list of farmers’ markets throughout the state can be found at http://www.agr.state.il.us/markets/farmers/.

Illinois purchases $4.3 billion worth of food every year. Nearly $4 billion of that is spent on food raised out of state. If customers in central Illinois spent just 15 percent of their food budget on locally raised food, it would pump more than $600 million back into Illinois’ economy.

Green Saturday is just one way consumers can get fresh food raised locally, and help support their local communities and economies.




The Fate of VB6 Decided (For Now)

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Posted: October 21, 2013 at 2:10 pm

Eat More Anchovies

I really appreciate Mike Gebert spreading the word on my VB6 efforts.  And just when more are paying attention, I’m here to tell you, I’m done.  From now on, I can have anchovies with my lunch salad and also put a little feta cheese come dinner.  I’m risking it.

For those just checking in as our story comes to an end, let me run through the tale quickly.  It started in April when my younger daughter decided to eat vegan for an episode of the Oak Park River Forest TV show she produced.  A week of eating for the show seemed too easy, so she challenged herself to a month of soy-a-copia.  Her mom jumped right along as support.  I did not but had to eat a lot of vegan anyways as that’s what was happening in the kitchen.  Although I would make it a point to have weekly business lunches just for the excuse to eat burgers at Monk’s Pub, I did notice a rapidly decreasing diameter to my midline.  Something was working.  So, my wife said, dared, commit to a more vegan lifestyle.  Not one fully vegan, but the reasonable method espoused by Mark Bittman, of mostly vegan eating.   Challenge set, I went fourth to see what would happen for 28 days.  I may have said that the days flew by, but at not point was I less than miserable on VB6.  I was constantly aware of what I was not having.  Yet, when she released me to eat more yogurt, I hesitated.  As I noted, here and here, I kept a-going.  I liked what I was seeing in the mirror.  I did not want to ruin a good thing.  Until it did not seem a good thing.

Like I say, I bristled constantly under the strictures of Vb6.  Would I really die if I ate a little more meat things?  Especially when I looked at calorie counts, was I gaining that much slack in my diet with vegan meals.  I did not know as I wrestled though more days of VB6.  Then, I noticed it was not just my spirit that seemed miserable.  I felt a little more miserable all over.  In addition to my diet improvements of late, I’ve also been trying hard to work out regularly and also work out with that dreaded, newly popular, intensity.  My diet did not seem to support my workout habits.  I felt I was not quite recovering well enough.  I stayed tired a little longer than I needed, and as you may be able to tell from the dearth of posts, I had some focus issues.  I felt I needed to amp up the protein in my diet a bit.

I wanted those 20+ grams of protein in a serving of Greek yogurt.  I wanted the anti-inflammatory wonders of those little salty fishes.   I wanted a little more oomph in my eating to oomph me along.  I’ll also tell you this.  I had exhausted my will power.  In pretty much every VB6 post I made, I mentioned the secret to the diet was not so much the animal, vegetable, mineral mix; it was the proclamation to “eat (almost) no junk.”  Surely no one get’s healthier on a diet of Do Rite donuts and Delightful Pastries.  You don’t need me or Bittman telling you that.  Knowing not to eat junk and not eating junk, are, of course, two different things. Being in the Loop and skipping a Do Rite was hard. Very hard. Keeping the lid on the anchovies because it was not six yet, that was insult to injury.

The scary thing is, now that I’ve released myself, what fills the void. Will I just start scarfing Gene and Jude’s hot dogs like Kobayashi until I gave back all my winnings? I have to tell you, my wife’s a bit worried. She believes I need the discipline of VB6. I’m hopeful I don’t because I’m significantly happier with my eating now. Now currently includes a fair amount of vegan meals, and until Tomato Mountain stops putting so much damn lettuce in our CSA boxes, I’m not letting go of all those the salads. It was just nice, today, to meet up with one of my old friends, big salad, a/k/a salad with leftover roast chicken, for lunch and not worry if it will impact my dinner.

 

Don’t go away. I’ll keep you in the loop on how things are going.




Weekly Harvest of Marathon and Other Good Links

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Posted: October 21, 2013 at 12:24 pm

 

Just read it again.

And Jeannie would want you reading this too.

The good food movement so often focuses on what’s wrong, what’s failing or what seems hopeless, but the stalwarts at Food Tank show it’s not all bad.

Greatest article Reader’s posted in months?

My two worlds pleasantly colliding.

Eat local Tigers.

10 things farmstands supposedly won’t tell you–yes, we’re not buying all of this.

What if jackfruit was your local fruit?  Interesting quandary.

Make a cheese pilgrimage to Wisconsin.

Congrats to Civil Eater.  We look forward to many years of linking.




The Local Calendar 10/16/13 Savor the Days, Outdoor Markets Closing Soon, Food Day Chicago 10/24/13

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Posted: October 16, 2013 at 1:08 pm

WebSpignarelloTomatoesOct

Lots going on at Daley Plaza in a week for Food Day Chicago 2013. Grow Real, Cook Real, Eat Real  and Live Real. Taste raw food, learn about healthy Indian cooking, butchering, games of chance and more, all in the spirit of celebrating local produce and food grown and cooked with care! If you are wondering what the heck is Food Day go to the national site and check it out. Building A Healthier Chicago and The Red Meat Market have been the engines behind Food Day here in Chicago.

There are still greens at the markets like this hearty Italian green, sprigarello, on the tables of Nichols Farms. Heirloom tomatoes still abound as well with the tomato harvest running later than last year. Don’t despair yet and enjoy the ourdoor markets while they are still open, only 1 more week left!

                                                                                  The Week Ahead

October 16

Chicago - Reception and Book Signing with James Beard Award Winners Karen Page and Andrew Dornenburg  The Spice House - 6:00 – 7:00 p.m. Old Town Spice House, 1512 North Wells Street

Chicago - Green City Market (last market Oct. 23)  Lincoln Park 7am – 1pm 10:30m Chef demo Eric Freeberg Bar Toma. Be sure to check out the 5 Star salads at The Honest Meal Project along with a Seasons Soda from Bobbie Chang and bring home some  stomach satisfying soup and sauces from River Valley Kitchens. Stop by the Phoenix Bean booth and taste some of their organic, gluten free tofu and they always have tastings of the different recipes using tofu.

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

October 17

Chicago – Terzo Piano’s 4th Annual Farm to Fork Fest

Chicago - Eli’s Cheesecake & Wright College’s Farmer Markets  Open through October 31 7am – 1pm Fresh fruits and vegetables from Nichol’s Farm and the Chicago High School of Agricultural Sciences, as well as hand crafts, flowers. FREE Continental Breakfast from 7am – 9am with $5 market purchase.

Chicago - Daley Center Farmers Market - Market will run May 16th through October 31. The Urban Canopy sells their microgreens and wheat grass made with a hand crank!

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

Evanston - Vander Mill Cider Dinner at Quince  - 6:30pm

October 18

Chicago – Shaw’s Oyster Fest Bigger and better than ever! Certainly a local place and as local as local can be.

October 19

Chicago(Wicker Park) – The Nosh Food Festival Last weekend for this, and it is a chili fest!! No pun intended about the weather. 10am- 5pm A.N. Pritzker School just off Damen

Chicago 61st Farmers Market -  9am – 2pm Located on 61st Street between Dorchester and Blackstone Avenues. Say hello to Axel at Penny Pastry and taste some of his very yummy creations! Penny Pastry jams is on my “must buy” list! 

Chicago - Green City Market(market moves indoors Nov. 2) Lincoln Park 7am – 1pm Chef demonstration 10:30am  Andrew Deuel / tesori  Stop by the Chicago Indoor Garden’s booth, say hi to Paula and taste her handcrafted hummus.

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

La Fox – Heritage Prairie Saturday Farmer’s Market  9am – 1pm 2N308 Brundige Road

Morton Grove - Morton Grove Farmers Market (6/8-10/19) 8am – 12pm  - 6210 Dempster St

Oak Park - Oak Park Farmers Market - The market will run every Saturday through 10/26 7am – 1pm Pilgrim Church, right next door to where the market is held, offers fresh warm donuts, juice and coffee, with live bluegrass music nearby. The Oak Park Farmers’ Market is located at 460 Lake St., just one block west of Ridgeland Avenue.

October 20

Chicago - Glenwood Sunday Outdoor Market 9am-2pmIt is the 4th anniversary for the market and runs until October 27, 2013.  The Outdoor Market is located Glenwood Avenue on the west side of the CTA Red Line between Morse and Lunt Avenues in Rogers Park.

Chicago - Logan Square Outdoor Market 10am–3pm Logan Blvd between Whipple and Milwaukee Ave; May 19–Oct 27

October 21

Chicago - Green Zebra The menu focuses specifically on a locally grown ingredient today.

October 22

Chicago - Frontiers of Food Justice - Philip H. Corboy Law Center JOIN US FOR A FREE DINNER EVENT! Corboy Law Center- Kasbeer Hall (Floor 15) Suggested donation to Oxfam’s Syrian Refugee Crisis Fund: $5 One in eight people go to bed hungry each night. Righting this wrong is an immense challenge, but courageous local leadership and innovative global partnerships are paving the way toward a brighter future. All sectors have important roles to play. Please join Food Tank, Oxfam America, and friends for dinner and a panel discussion as we celebrate some of the most promising people and practices in the future of food.

Woodstock - Local Food Systems Conference -Engaging institutions in developing regional food systems:Setting the table for collaboration Hosted by Northeastern Illinois University 9:30am -6pm

SAVE THE DATE

October 23

Chicago – FACT’s Fund-A-Farmer Party - Uncommon Ground on Devon 7-9:30pm  All the funds raised at our party will go directly to farmers and their animals. Thanks in part to last year’s party, we recently awarded grants to 18 farmers for projects to improve animal welfare on their farms. You are invited to join the fun and help us make this project a success! Bid on unique silent auction items, enter our raffle, nosh on locally sourced bites, listen to live music, and meet one of our funded farmers.  Tickets are $25 and include two drinks and light appetizers. We hope to see you there!

October 24

!!!!!!Chicago – FOOD DAY CHICAGO and nationwide What are you going to do to celebrate Food Day? Or join the event at Daley Plaza! Checkout the Facebook page for Food Day CHI for further details. Lots going on at Daley Plaza from 8am -2pm, raw food, indian cooking, butchering demonstrations, learn how to cast a rod, taste lots of great local produce.

October 26

GREEN SATURDAY - Illinois Stewardship Alliance and genHkids are encouraging people to turn out in mass to their local farmers markets for the first Green Saturday. Like Black Friday, the day after Thanksgiving when the official holiday shopping season begins and a lot of retailers’ balance sheets from red to black, Green Saturday is an opportunity for people to push farmers’ balance sheets into the black for the year.

Chicago – Halloween Hog Butcher Breakdown ClassCentered Chef  The course welcomes a wide range of culinary and carnivorous backgrounds who have a passion or simply a curiosity for the art of butchery. Their special Cut, Cook & Carry Butcher classes offers foodies, grillers, chefs and meat lovers the opportunity to learn the art of butchery from Master Butchers beginning with how to break down a carcass, to the art of cooking local fresh meats with Chef Ryan Hutmacher of The Centered Chef. Participants will also have the opportunity to take home the meat they cut!

Chicago - NOURISH – 2013 Meals On Wheels Celebrity Ball

October 29

Chicago – Dinner of the Dead - The Stew Supper Club  7-10pm “This will be a doozy” , “Effigy, Homage, and Tribute will be the inspiration for this fall kick off supper. Our own version of pumpkin spice OWW”

November 1-3

Chicago – Great Lakes Bioneer Weekend - On November 1-3  Great Lakes Bioneers Chicago will host its second annual conference at Roosevelt University.  For three exciting days, participants will have the opportunity to join international, national and local visionaries in a program of presentations and interactive workshops interwoven with music, drama, dance, poetry and celebration.

November 21-23

Chicago - Chicago Food Film Festival – Kendall College - It was great last year what can I say? This is a pretty fun event for anyone interested in Chicago, in food, in film, in fun!!! Taste what you see on the screen.

December 11

Springfield – Illinois Stewardship Alliance 2nd Annual Meeting

WHERE TO SOURCE LOCAL FOODS

These stores specialize in local foods:

Butcher and Larder 1026 North Milwaukee in Noble Square, Chicago

Dill Pickle Food Co-op – 3039 West Fullerton, Chicago

Edible Alchemy Foods Co-op - Located in the near-SW Pilsen neighborhood, the co-op has grown to five locations in, including Hyde Park, River North, Lakeview, and Logan Square

Green Grocer 1402 West Grand Ave in West Town Watch this fantastic video about GMOs, sourcing local and see what you are missing if you don’t shop at the GG.

LUSH Wine & Spirits - 2232 W. Roscoe, 1257 S. Halsted, 1412 W. Chicago - Throwing it down, Lush style, and getting all down and dirty with your wine. Understanding the terroir, that is. Taking a look down under, the dirt, the land and the root of the vine. But, more importantly, learning what exactly we like and how to ask for it by name. Which flavors, which grapes. With food or without. And also recognizing consistently what we do not care for. Life is just too short to drink undesirable beverages.

Marion Street Cheese Market 100 South Marion St. Oak Park

Provenance Food & Wine - 2 locations Logan Square 2528 N. California Lincoln Square 2312 W. Leland Ave .

Publican Quality Meats – 835 W. Fulton, Chicago

Sauce and Bread Kitchen - 6338-40 N. Clark, Chicago

Sharpening By Dave  - Green City Market and other locations throughout Chicagoland. If you want to eat local, you need to have sharp knives to prepare the produce!!  Let Dave know that you read about him in the Local Beet and you will get one dollar off each knife sharpened. 

Standard Market 333 West Ogden Ave. Westmont

Our full list of area markets can be found here. Area resources for local food initiatives, workshop, classes: Advocates for Urban Agriculture ,Angelic Organics , Edible EvanstonIllinois Stewardship Alliance , The Land ConnectionThe Peterson Garden Project , The Spence Farm FoundationThe Talking FarmWeFarmAmerica




Weekly Harvest of Eat Local Links includes Paw Paws and More

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Posted: October 15, 2013 at 9:14 am

 

Eat local paw paws!

Call us satisfied.

Some help with your food decisions–NB Local Beet sponsor Tomato Mountain offers whole roasted tomatoes in jars.

Speaking of Tomato Mountain, the nearest “city” to Tomato Mountain’s Brooklyn, Wisconsin farm is Oregon, Wisconsin, and speaking of Oregon Wisconsin, we have some very good reasons to show up there over the next year.

Cornell kids looking at the locavore movement.

If they can eat local in Alaska

This is our Illinois State Senator in action.

A cruel victim of the government shutdown.

Very useful corrective on the “we can’t feed the world” line peddled by Big Ag.

 




The Fate of VB6 Continued – I’m Right or They’re Wrong Monday, October 14th, 2013
Kendall County to Consider Poultry Processing Plant Approval Monday, October 14th, 2013
The Local Calendar 10/11/13 Food Truck Rally at Daley Plaza, Wild Plants Gathering, Only a Few Weeks Left for Outdoor Markets Friday, October 11th, 2013
The Fate of VB6 – Knowing How to Best Eat Wednesday, October 9th, 2013
This Week’s Harvest of Eat Local Links Goes for Many Challenges Monday, October 7th, 2013
FDA’s Sweeping Powers May Halt the Local Food Movement Monday, October 7th, 2013
Meet the Original Locavore – THIS SATURDAY! Thursday, October 3rd, 2013
The Local Calendar 10/2/13 A (Mostly) Veggie Affair, Pilot Light, Edna Lewis Wednesday, October 2nd, 2013
Poultry Palooza & Backyard Chicken Care Tuesday, October 1st, 2013