Green City Market, Chicago – May virtual csa

may virtual csa

Green City Market has long been a very special place for me. When I first moved to Chicago in 2007, my first job was selling pastries each Wednesday and Saturday for Floriole Bakery. I set up our tent for two years, rain or shine or sleet or snow,  slinging pecan sticky buns and still-warm bread pudding. I became friends with the other vendors– they wanted breakfast, I wanted ingredients for dinner. I saw which chefs actually bought produce from market. I learned of people’s families, their preferences and found my first Chicago community.

In early 2015 I decided to move back to Chicago full time. I wanted to reconnect with this market and the people that made me feel at home so quickly. My dear friend Elise Bergman encouraged me to join her on the Green City Market Junior Board, and this fall started my four year tenure on the board.

This week Elise and I kicked off the Virtual CSA– a shopping list and recipes to help engage shoppers with different ingredients from the market. Together we sought out the produce, I wrote the recipes and she (per usual) made everything beautiful. A new packet will be available at market and on the Green City Market Website the third Wednesday of each month.

Here’s to local produce and shopping outside. 

Rhubarb Crumble

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  • ½ C flour
  • ½ C rolled oats
  • 1 C brown sugar
  • 1 C butter
  • 1 tsp salt
  • ½ C almonds
  • 1 lb rhubarb
  • ¾ C sugar
  • ½ tsp salt
  • 1 lemon zest and juice
  • ½ tsp vanilla
  • 2 T flour
  1. In a large bowl combine the first five ingredients and with your fingers rub the butter into the flour and oats until it comes together and holds a loose ball when held tightly in your hand
  2. Add the almonds and mix well
  3. Chill the crumble topping 15 minutes
  4. Heat the oven to 350F
  5. Clean and cut the rhubarb into ½” chunks
  6. Toss with the sugar, salt, lemon, vanilla, and flour
  7. Place into an oven proof dish
  8. Top with the crumble and bake until bubbly and golden brown (approx. 40 minutes)
  9. Serve warm or room temperature ideally with a great big scoop of vanilla ice cream

Green Garlic and Spinach Pasta

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  • 4 stalks green garlic thickly sliced
  • 8 oz fresh spinach washed and chopped into strips
  • 1 small onion thinly sliced
  • 1 cup chicken stock or water
  • 4 Tbspn butter
  • 2 large servings of pasta just finished cooking (I like any long noodle with this sauce)
  1. In a low pan sweat the onions and garlic in a knob of butter and a pinch of salt until soft.
  2. Increase the heat and add the chicken stock or water.
  3. When the liquid comes to a boil add the 3 T of butter and let reduce until saucy.
  4. Drain the pasta and toss with the sauce and fresh spinach allowing the spinach to wilt.
  5. Serve with a hefty grating of Raclette or Parmesan cheese.

Asparagus Lentil Salad

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  • 1 bunch of asparagus, any color
  • 1 bunch of radishes
  • 2 C cooked lentils
  • 4oz feta
  • ½ C olive oil
  • ¼ C apple cider or wine vinegar
  1. Wash and dry the asparagus and radishes
  2. Shave the asparagus and radishes thinly
  3. Toss the lentils, shaved veggies, feta, olive oil and vinegar with a big pinch of salt and black pepper
  4. Taste and adjust seasoning as desired
  5. If bringing to work for lunch, layer the lentils, olive oil, vinegar, then feta and then veggies and simply shake to mix just before eating.

 

Poached Egg Salad

 

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  • 1 bag spinach or spring greens
  • 4 oz bacon
  • 1 shallot
  • ¼ C sherry vinegar
  • ¼ C olive oil
  • 1-2 potatoes
  • 4 eggs
  1. Heat the oven to 400F
  2. Wash and dry the greens
  3. Wash and cut the potatoes into wedges
  4. Toss the potatoes in a glug of olive oil, season with salt and pepper and roast until golden brown and tender
  5. Cut the bacon into lardons
  6. Render the bacon until crispy
  7. Mince the onion
  8. Remove the bacon from the pan but reserve the fat
  9. Add the onions to the fat and let slowly soften off the heat
  10. In a bowl combine the vinegar, olive oil and onion mixture, whisk to combine to make the dressing
  11. Just before serving poach the eggs
  12. While they are cooking, toss the greens with the dressing, salt and pepper
  13. Top with the bacon lardons, the potatoes and the poached egg and serve

 

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