This Father’s Day weekend, skip the trip to the local grocery store. Instead, plan your meals and more at Green City Market. There is no better way to have a traditional Father’s Day than with delicious grilled meats and veggies that you know are sustainable and all-natural. Located in Chicago’s Lincoln Park neighborhood, Green City Market (7 a.m. to 1 p.m. every Wednesday and Saturday between Clark Street and Stockton Drive at approximately 1817 N. Clark), Green City Market Fulton in the Fulton Market District (799 W. Fulton Market at Halsted; 8 a.m. to 2 p.m. Saturdays only), and Green City Market Soho House, 113-125 North Green Street, Chicago (opening Sunday, June 14 and running 9 a.m. to 2 p.m. every second Sunday of the month through October 11) are filled with dozens of farmers and vendors stocked with fresh goodies the whole family can enjoy.
Let Dad fill his grill with meat bought straight from the farmers who raised it and with veggies picked the morning you buy them. While you’re there, pick up a copy of the Green City Market Cookbook and discover new ways to grill the classics.
The Green City Market Cookbook is a collection of recipes gathered from our entire community of customers, volunteers, farmers and Chicago chefs. Each recipe was carefully selected by a team of culinary professionals and features the main crops of each season, and the story behind the recipe from each contributor.
The culinary talent of The Green City Market community is what makes this book unique. It's like a giant recipe swap where professional chefs, customers, and farmers exchange their favorite things to cook with the best ingredients from each season.
GCM Cookbook is available at the market as well as on the Green City Market website http://www.greencitymarket.org. The cost is $24.95.
What's in it?
•Over 90 seasonal recipes based on ingredients from the market.
•Appetizers, entrees, soups and desserts for each season.
•Over 100 photos of the delicious dishes and their key ingredient so you know what to look for at the market.
•Each recipe features a short story submitted by the recipe's author about why the recipe is special to them.
Buy Dad and the Family Tickets to the Green City Market BBQ Thursday, July 16
Green City Market will be hosting its 15th annual Chef BBQ Benefit 5 p.m. to 8 p.m. Thursday, July 16 in Lincoln Park, featuring the who’s who of Chicago’s culinary scene. It makes the perfect father’s day gift for the foodie dad in your life.
All dishes served at the BBQ feature items offered from the bounty of the market with nearly 100 chefs and restaurants creating culinary magic. In addition to food, 50 of the Midwest’s best brewers, distilleries, wineries, and mixologists will feature locally made craft beer, wine, hand-crafted cocktails and non-alcoholic beverages. Advance tickets are available through Brown Paper Tickets and at the Green City Market on Wednesdays and Saturdays. Check the Green City Market website at http://www.brownpapertickets.com/event. General admission tickets are $125; individual VIP tickets are $250. For the first time this year, VIP tickets may be purchased in various quantities, making it easy for companies and families to enjoy the special treatment in groups of whatever table configuration they want. VIP ticket holders are treated to a special early VIP reception from 4:30 p.m. to 5 p.m. Guests are encouraged to purchase tickets early this year as this event has sold out in past years.
Summer Bean Salad with Sun Gold Tomatoes, Market Herbs, Smoked Trout, and Goat Cheese Dressing
I’ve been going to Green City Market twice a week since 1999. My thing is to get there before anybody else, just before it opens, around 6:00 a.m. At that hour, I might chance upon a special find or something in limited quantity: tiny mustard greens with flowers, baby sunchokes, or the first of the July tomatoes. The beans and tomatoes in this dish just happened to be sitting on Beth Eccles’ tables at the Green Acres Farm stand one day, and the idea leapt into my mind to do a light salad with smoked trout from Rushing Waters. These are the kinds of magical moments you search for as a chef; those that seem to happen at that early morning hour as you walk through the day’s harvest. —Jason Hammel, co-owner/chef, Lula Cafe; co-owner, Nightwood Restaurant
Prep time: 30 minutes
Cook time: 1 minute
Makes 4 servings
2 ¼ teaspoons salt, divided
½ pound mixed pole beans, such as yellow, green, and haricots verts, etc.
2 small pattypan squash, sliced on a mandoline or very thinly sliced
2 radishes, sliced on a mandoline or very thinly sliced
½ cup yellow Sun Gold cherry tomatoes, quartered or halved
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar or champagne vinegar
¼ cup chopped mixed fresh herbs, such as tarragon, thyme, basil, and chives
¼ cup sour cream
¼ cup buttermilk
1 small shallot, minced
1 tablespoon honey
1 ½ teaspoons cider vinegar
1 teaspoon Dijon mustard
½ cup crumbled goat cheese
3 ounces smoked trout, broken into chunks
1. Place a bowl of ice water next to the sink
2. Fill a large stockpot with water and place it over high heat. Add 2 teaspoons of the salt and bring to a rolling boil. Add the beans and simmer for 30 seconds to 1 minute. Remove from the heat.
3. Drain the beans and plunge them into the ice water bath to cool. Drain, pat dry with a paper towel, and cut the beans on the bias into ½-inch slices.
4. In a large bowl, toss together the beans, squash, radishes, tomatoes, oil, red wine vinegar, and the remaining ¼ teaspoon of salt. Add the herbs and toss again.
5. In a medium bowl, combine the sour cream, buttermilk, shallot, honey, cider vinegar, and mustard and mix well. Stir in the goat cheese.
6. Spoon the dressing onto 4 serving plates. Top with the bean mixture and smoked trout and serve.
Reprinted with permission from The Green City Market Cookbook, Agate Publishing, 2014.