Sue’s Morning Stretch: Don’t miss Green City Market’s cookbook
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Ooh, I have been waiting for this cookbook since I heard it was coming out this summer. I am not disappointed.
The “Green City Market Cookbook” – from the nationally recognized Chicago farmers market of the same name – shows home cooks how best to put to use the organic, sustainable and locally sourced farm products that it showcases.
There are 88 recipes in all, some by well-known Chicago chefs — including Rick Bayless and Stephanie Izard – because our city’s chefs have been loyal customers of the market since its inception. (This is the market’s 16th year.)
But what I liked particularly were the recipes contributed by Green City customers. In their intros, they explain how or why they came upon their particular recipe, which offers home cooks so many ideas on how to make the most of what they buy at farmers markets.
They talk of how they’ll buy produce from this farmer and that one, a product from that one and combine them to make not only a fresh dish but one that celebrates the ingredients offered at Green City Market. I also like how they talk about subbing this ingredient or adapting a family recipe to add a new ingredient; I think it shows home cooks the importance of being flexible and using produce that’s in season and grown nearby. I know it may sounds a little goofy (that’s me), but please, don’t skip those intros.
I always say if you can avoid it, don’t skimp on photography in a cookbook. “Green City” didn’t, and the photographs by Chris Cassidy are just lovely. They make you want to stop what you’re doing and make one of those recipes right now.
On Sunday there will be a dinner at Prairie Grass Cafe that will feature guest chefs and six recipes from the cookbook. Tickets are $65, plus tax and gratuity. The cookbook will be on sale for $24.95. (By the way, if you want to pre-order the cookbook, go here. All proceeds from the book go toward Green City Market.) Prairie Grass Café is at 601 Skokie Blvd., Northbrook. Space is limited, but to make reservations for the 6 p.m. dinner, call the restaurant at (847) 205-4433.
And if you want to check out the Green City Market before you buy the book, it is open from 7 a.m. to 1 p.m. Wednesdays in the south end of Lincoln Park between Clark and Stockton.
Here’s one of the customer’s recipes from the book – with the intro of course!
Broccoli and Mushroom Salad
This is a popular recipe at our family’s barbecues. The bright green broccoli pairs well with the earthy mushrooms, which pick up a sweet-and-sour flavor from the dressing. I find Green City Market broccoli to have a milder, fresher taste and to be much more tender than the grocery-store version. – Audrey Miller, customer
Makes 8 Servings
1/3 cup olive oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 clove garlic, put through a garlic press
1 large bunch broccoli (about 11/4 pounds), cut into florets, reserving the stalks for another day
8 ounces cremini, oyster and/or other mushrooms, sliced
In a small bowl, whisk together the oil, vinegar, mustard, sugar and garlic; set aside.
In a medium serving bowl, combine broccoli and pepper. Add dressing and toss well. Chill for at least 8 hours or overnight.
Just before serving, add mushrooms and toss well.
From “Greet City Market Cookbook” (Agate Publishing, $24.99)
— Sue Ontiveros