Tag Archives: Green City Market

Chicago Summers

Even though the calendar claims that it is mid-August and some kids are already back to school, I feel like my summer is just beginning.  Chicago had a record breaking “cold” July so it never felt like hot summer (not that I would have known since I was inside studying all day) but my day yesterday made me feel that summer had finally arrived.

I woke up and took a leisurely trip to the market. Went for the first run in a while that unfortunately was a bit asthma plagued but it still felt great to have the 74 degree breeze on my face. I bought a new bike saddle at Kozy who pumped up my tires (which were apparently always flat-whoops) and now my bike is fast and comfortable to ride. I spent an hour sitting outside the Starbucks in my neighborhood, people watching and reading a book and then came home to whip up a pasta salad to take with me to the free concert in Grant Park for a picnic with friends. Continue reading

pickling

I have a bit of a confession to make. Even though my recipe index implies otherwise, I really prefer salty over sweet. For a while my “dessert” after dinner,would be a bowl full of salt and vinegar Lays (SOOO addicting and SOOO bad for you) rather than a couple of scoops out of a Ben and Jerry’s Pint. However, recently I have found a new way to get my salty-fix: jar pickles. Specifically, pickled sugar snap peas and spicy pickled carrots.

Continue reading

Green Garlic Pesto

Last summer when I was just reading blogs and hadn’t yet taken the plunge to writing my own, interesting produce (Ramps! Green Garlic! Fiddleheads!) was creeping into my favorites which of course inspired me to seek out the unusual at the market. I have definitely embraced that philosophy this season.

Take these radishes for example. Continue reading

5.27.09 Market

I am still trying to wrap my head around the somewhat frightening incredibly organized “Paced Program” provided by Bar/Bri (my Bar Review course for all your lucky non-law school students/lawyers out there) so I only have a few minutes tonight, but I still managed to find the time to hit up the market on Wednesday morning.  I was most excited to find STRAWBERRIES (I splurged on TWO pints) and carrots from one of my favorites Genesis Growers. I almost got a CSA from them this season but likely will next summer when I hopefully have less Bar stress and (hopefully) a salary.  I hope that you are having a great week and I should be back this weekend with a super yummy and easy Chicken Enchilada recipe.

What is your favorite item current at your market?

5.6.09 Market

Yesterday morning I got up bright and early and headed to the first Green City outdoor market of the season at 7AM. (need to also get in a run before my 1PM estates and trusts final). I had forgotten that the market opens that early, which makes me very excited because I will be able to make a quick stop during the week before Barbri. I discovered last summer that the weekday market is far less crowded and enjoyable (not that I wont still go on Saturdays as well). Continue reading

7 Miles and the Market

This morning I got up and ran 7 miles along the lakefront ending at the last Green City up at the Nature Museum. I am really glad that they managed to have a market throughout the winter but I am VERY excited for it to come back down into the park right by my apartment. My legs are getting very tight/sore/tired from all my training but I feel pretty awesome that I was able to run for an hour and 20 mins today (I run slow and don’t hesitate to drink a few gulps at every water fountain I see). 2 years ago, I couldn’t even run a mile. Continue reading

Warm and hearty: Black Beans and Rice


A few weeks ago at Green City, I picked up a pound of super fresh black beans, bell peppers, garlic and a smoked ham hock.  Then I pulled out my trusty The New Best Recipe Book to find a good way to cook them up. This did take the better half of a Saturday afternoon but it smelled awesome the entire time. The pot made enough for 2 weekend meals, a few packed lunches and a big portion sitting in the freezer for a quick weekday meal.

Boil the beans and veggies in a big pot

Boil the beans and veggies in a big pot

Lots and lots of garlic

Lots and lots of garlic

Big ole ham hock

Big ole ham hock

Sofrito

Sofrito


Look at all the garlic

Look at all the garlic


Pick apart the ham

Pick apart the ham


Hunting for the 2nd bay leaf

Hunting for the 2nd bay leaf


Tasty meal

Tasty meal

Black Beans serve with white rice
From: The Best New Recipe Book, Page 232

Beans
12 cups water
1 pound (about 2 1/2 cups) dried black beans; picked over and rinsed
1 smocked ham hock (about 2/3 pound-mine was almost twice as big)
1 green bell pepper, cored, seeded and quartered
1 jalapeno (my addition)
1 medium onion, minced
6 garlic cloves, minced
2 bay leaves
1 1/2 teaspoons salt

Sofrito
2 tablespoons EVOO
1 medium onion, minced
1 small green pepper, cored, seeded and quartered
8 medium garlic cloves, minced
2 teaspoons dried oregano (I used an mix from Spice House that contained oregano)
3/4 teaspoon salt
1 1/2 round cumin
1/2 cup chopped fresh cilantro

For the beans: Bring all the beans ingredients to a boil over a medium-high heat in a large pot (this would be a great place to use a Dutch Oven but sadly I don’t have one…yet.) Skim the surface as the scum rises. Reduce the heat to low and simmer, partially covered for about 2 hours. Add more water if it is getting low and taste the beans to make sure they are getting tender but not splitting. Remove the ham hock. When cool enough to handle, remove the ham from the bone, discard the bone and skin, and cut the meat into bite-size pieces; set aside. Remove and discard the bay leaves.

For the sofrito: Heat the oil in a large skillet over medium heat; add the onion, bell pepper, garlic, oregano, and salt; saute until the vegs soften, 8 to 10 mins. Add the cumin; saute until fragrant, about 1 more min.

To finish: Scoop 1 cup of the beans and 2 cups of the cooking liquid into the pan with the sofrito; mash the beans with a potato masher until smooth. Simmer over medium heat until the liquid is reduced and thickened, about 6 mins. Return the sofrito mixture with the meat from the ham hock to the bean pot; simmer until the beans are creamy and the liquid thickens, 15-20mins. Stir in the cilantro and salt/pepper to taste. Serve hot over rice.

Pumpkins: So Cute and So Many Uses


Growing up, I used to love go to a pumpkin patch (really just a parking lot of one of the many churches in The Woodlands) and pick out the perfect pumpkin.  Then a few days before Halloween, I would carve it with my Mom and inevitably I would break one of the little pumpkin kit knives.  Then we would roast up the seeds to crunch for the next few days.  However, I can’t remember the last time that I carved a pumpkin but I have been tempted to buy one from Green City every time that I have been in the last few weeks.  After reading Kristin’s post about pumpkin puree and that TWD this week is pumpkin muffins, I finally had an excuse to buy a cute little pie pumpkin.  Don’t worry, I have bought myself, and my boss Melissa, little pumpkins to have at our desk at work.

It really is amazing to really use a pumpkin for more than just a carving surface.   I have already added the puree into muffins, the seeds have been roasted, and I have 3 more cups of puree in the freezer for future use.  It took some time, and made a mess our of the kitchen, but it was a fun project for a Saturday (and much better than starting my Bankruptcy outline or working on a Secured Transactions Problem).

Halved and Ready for the Oven

Halved and Ready for the Oven

All you have to do is cut the pumpkin in half, pop off the stem, scrap out the seeds and goo (yes-goo is a technical term), save the seeds!, then place the halves on a parchment lined baking sheet in the oven for about an hour at 400.

Roasted and Ready

Roasted and Ready

Once the pumpkin gives to the touch, let it cool until you can handle it. Then scoop out the flesh from the skin.

Pumpkin Leftovers

Pumpkin Leftovers

Throw away the leftovers and puree the flesh in batches. I added a little water to help the Cuisinart out. Then drain it overnight through a cheese cloth (I used a paper towel, but bought a cheese cloth today at Dominicks).

Puree

Puree

Then freeze the leftovers in 1 cup portions for future receipes.

Ready for the freezer

Ready for the freezer

TWD #2: Dimply Plum Cake

Dimply Plums

Dimply Plums

The Dimply Plum recipe that was chosen for this week was quite yummy and I will probably make it again with other fruits. It is much better warm on the first day than reheated the next, so make this when you know that you will be able to share it quickly with others. It was also fun to try out some of the plums from the farmer’s market. I used cinnamon in place of the cardamom because I have a weakness for the Spice House and already had some great quality cinnamon in my spice box (yes-I have boxes–this is a subject of a future blog).

Lovely orange zest

Lovely orange zest

Dave got to it before I got a picture...

Dave got to it before I got a picture...

Recipe is from Baking: My Home to Yours on Page 41. This is a lovely book that I got for under 10 bucks on Half.com 🙂

Straddling summer and fall…

I have been in the habit of going to Green City every Wed and Sat mornings.  I am really liking going on Wed, right at 7:30 when it is nice and empty.  The only downfall if that I can’t really take my time because I still need to get to work around 9 and I have no time to play with my goodies until the evening (or even Friday!)  This past Wed I picked up some of the last cherry tomatoes from Nichols and also got my first tiny pumpkin for the apartment.  That just seemed like the perfect way to get the last glimpse of summer until next year (when I will be studying for the Bar-eek!) and the first taste of Fall and crunchy leaves before the inevitable winter (and no more markets-tear).  I wanted to share a few of my favorite things from the market that I have been buying over the past few weeks.  Enjoy!

Look at the little pumpkin!

Look at the little pumpkin!

Dilly Beans for Dave (I'm such a nice GF)

Dilly Beans for Dave (I am such a good GF)

The perfect tomato

The perfect tomato