Front cover: pHlour Bakery & Cafe by Tess Graham Photography
This page: The Flower Garden by Megan Marshall
Back cover: Tess Graham Photography
PUBLISHER & EDITOR-IN-CHIEF
Megan Marshall megan@ediblechicago.com
COPY EDITOR
Megan Ashley
BUSINESS DEVELOPMENT & SALES
Chris Moran chris@ediblechicago.com
SOCIAL MEDIA & MARKETING
Tamar Wittenburg
PHOTOGRAPHERS
Tess Graham
Laura Scherb
Dario Durham
CONTRIBUTING WRITERS
Laura Scherb
Sara Faddah
Dario Durham
CONTACT US
Edible Chicago PO Box 47045 Chicago, IL 60647 info@ediblechicago.com
SUBSCRIPTIONS
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Edible Chicago is published quarterly and distributed throughout Chicago and the surrounding suburbs. All rights reserved No part of this publication may be used without written permission from the publisher Every effort is made to avoid errors, misspellings, and omissions If an error comes to your attention, please accept our sincere apologies and notify us. Thank you.
Tess Graham Photography
Fall 2024
From the Publisher
One of my earliest career memories in Chicago is tied to Green City Market (GCM) I was working for an events startup with grand ambitions, one of which was to host a farm dinner. The morning of our pop-up to promote the dinner, I went to GCM to buy up every bite-sized tomato I could find for the tasting. That day stands out in my memory so vividly Dave Dyrek, the co-owner of Leaning Shed, warned me that I’d swiped the last of them right from under the esteemed L2O chef This tiny interaction made me feel like I was in it Shopping from the best, with the best
Over the years, the market has been a place of restoration for me. Wednesday mornings became my ritual grabbing a breakfast pizza on my way to work, or indulging in a grilled cheese with onion jam and tomato from Gayle’s when my stomach and dairy were on better terms
Even during the height of the pandemic, the market remained my touchstone. It was the one place I ventured out to, volunteering and later working to aggregate market orders at the old office on Lawrence From there, my connection deepened as I worked for the market as their Director of Operations before leaving Chicago for a year to complete my Master’s in Food Studies at NYU.
Since returning to the city, I’ve continued to build relationships with vendors, volunteers, and staff that enrich my life and now, inform these pages
As we celebrate Green City Market’s 25 years in Chicago, I hope this issue inspires you to reconnect with your earliest market memories, where ever your market may be Start with introductions to a handful of GCM’s newer vendors, challenge yourself in the kitchen with recipes from some of Chicago’s top chefs, and be inspired by the market’s ever growing community impact.
Here’s to 25 more years of securing the future of food at Green City Market!
Megan Marshall
Publisher Editor-in-Chief
Me (left) working the Farm to Fork promo event -- no tomatoes left behind!
My dog, Spritz, proudly sporting her GCM bandana
GrowingHome
Since 1996, Growing Home has remained committed to its mission: "To serve communities through paid, innovative employment training and access to local, healthy, affordable food." The roots of this mission trace back to the early 1990s, when Les Brown, founder of the Chicago Coalition for the Homeless, pulled into an empty lot in Englewood, picked up a group of people, and brought them to a nearby farm to work for the day. His efforts caught the attention of the city's mayor, who offered him a piece of land to further his vision of helping homeless Chicagoans gain job skills and rebuild their confidence through farming
Growing Home offers individuals work and the opportunity to develop essential skills on the farm. Participants learn crop cultivation, harvesting processes, and the science behind agriculture, while also receiving training in interview preparation, resume building, conflict management, and job searching Additionally, participants have access to Cabrini Green Legal Aid, where they can receive free services to help with record sealing or expungement
Learn more about Growing Home: growinghomeinc.org
Story and photos by
Sara Faddah and Dario Durham
WillowbrookFarms
Like many, the Frias family struggled with the idea of not knowing where their food came from. Their solution was Willowbrook Farms Two years ago, the Frias family left the city behind and acquired 35 acres in southern Michigan, embarking on a farming journey with no prior experience As first-generation Black and Hispanic farmers, they leaned on the knowledge and support of their community to bring their vision to life. Their goal was simple: to prove that anyone can own and operate a successful farm.
Willowbrook Farms soon became a place of connection, inviting neighbors to visit and participating in local markets to introduce themselves to the community Today, they host a variety of events, including summer camps for kids, women’s retreats, goat yoga, and farm tours The farm produces a wide range of products from lamb, goat, and pork to all poultry, honey, soaps, and subscription boxes.
Learn more about Willowbrook Farms: willowbrookmi.com
Story and photos by
Sara Faddah and Dario Durham
Marshall
Tess Graham Photography
Flock&Forage
Samantha Demichael, the talented chef and owner behind Flock and Forage, saw a need for fresh, grab-and-go options during her eight years working with vendors at Green City Market. This realization led to the creation of Flock and Forage, now a celebrated vendor at the market, where you can find her innovative grab-and-go offerings every Wednesday and Saturday. There is an unexpected magic about her deviled eggs -- a market staple, that are topped with crumbled blueberry muffins and a thin slice of jalapeno
Beyond the market, Chef Sam extends her passion for local, seasonal ingredients through a farm-to-table supper club and a series of popup events across the city. Flock and Forage is all about celebrating the bounty of seasonal produce provided by the farmers and vendors, making it a must-visit at the market and beyond
See what’s next for Flock & Forage: instagram.com/flockandforage
Story and photos by Megan
NobleFat
Chef Agnes Capili, founder of Noble Fat, believes food is the best way to build community and connect with people. Noble Fat was born out of Capili's desire to fill the gap in the city’s markets with authentic, diverse Asian cuisine and break the stereotypes of what Asian food can be. Capili is also passionate about proving that locally sourced ingredients can lead to truly delicious food.
Every ingredient in Noble Fat’s market menu is sourced from vendors within a 100-mile radius and often from vendors at Green City Market. They rely on local suppliers like Jake’s Country Meats for pork and River Valley Ranch for mushrooms.
This female-owned and family-operated business started as a catering service and is now celebrating five successful years at Green City Market
Learn more about Noble Fat: noblefat.com
Story by Sara Faddah and Dario Durham
Photos by Tess Graham Photography
Sidekick! Ferments
Co-Founders Jenny Yoon and Alex Ginsberg's journey with fermentation began over a decade ago, sparked by an unexpected introduction to the world of microbes. Jenny, already familiar with the tangy and delicious flavors of kimchi, shared her passion with Alex, whose first taste of radish kimchi ignited a curiosity that would evolve into a shared obsession Together, they spent years refining their techniques, exploring every aspect of fermentation until Sidekick! Ferments was born.
root concoctions, they offer something for every palate. Their commitment to smallbatch production and sourcing from local farms allows them to constantly experiment and deliver exciting new flavors.
Discover more about Sidekick! Ferments: sidekickferments.com
Kikwetu Coffee has been caffeinating the Green City Market since 2020. On early market mornings, before the hordes of Chicagoans on the hunt for their next fix of the summer harvest arrive, cups of Kikwetu coffee fuel the vendors as they stack beautiful mounds of produce on tables. From the moment the market opens, the coffee line ebbs and flows with patrons searching for a delicious Kenyan coffee and Kikwetu’s famous mandazi alike.
STORY AND PHOTOS BY LAURA SCHERB
“For us, it's important. We were born and raised in Kenya, but we are making our lives here in Chicago.”
Founder Martha Itulya-Omollo wanted to bring Kenyan coffee to Chicago, where she noticed that it was under-appreciated and under-lauded After starting Kikwetu in 2015 with both her father and her husband as business partners, they began sourcing coffee beans from farmers they knew in Kenya to import to the United States “Kenyan coffee is considered some of the highest quality coffee in the world because of how it's grown and the climate and the volcanic soil,” said ItulyaOmollo After receiving the green coffee beans from Kenya, the Kikwetu team partners with a local roaster in Chicago who uses Kikwetu's recipe -- roasting the beans to perfection
Kikwetu first started at Green City Market by selling beans and have since expanded to a variety of coffees and speciality cold brews made with local ingredients. Also on the menu? Mandazi, which are fried dough squares flavored with ginger and cardamom
“It’s actually my mother-in-law’s recipe,” said Itulya-Omollo.
“Everyone in Kenya has their version of this ” When Kikwetu first started selling these treats, they had to explain them to patrons by comparing them to beignets or donuts Now, she said, patrons ask for them by name “That makes me excited, because again, it's part of sharing our culture with others and creating that community,” said Itulya-Omollo
Founder Martha Itulya-Omollo by Tess Graham Photography
Kikwetu’s popular mandazi are made fresh at market, where customers can choose between ginger, cardamom, or a mix of both.
“’Kikwetu’ is a Swahili word for our way, our culture, our style,” said Itulya-Omollo “It encompasses who we are as a people It’s bringing who we are, our culture, our way, our style, to what we do and sharing that with people For us, it's important We were born and raised in Kenya, but we are making our lives here in Chicago ”
Itulya-Omollo explains that serving high quality Kenyan coffee beans that are custom-roasted here in Chicago is a way to honor family traditions while celebrating the future: “It just helps us feel a little bit more at home while we build a new life in a new place We're still connected to home and to where we're from,” she said
At its roots, Kikwetu is about building a bridge: between Chicago and Itulya-Omollo’s native Kenya; between Kikwetu staff and Kikwetu patrons; and between the customers enjoying their coffee at Kikwetu’s mobile coffeehouse These seating areas, marked with orange folding chairs, are key to ItulyaOmollo’s mission of building a larger community around coffee.
Community is so important to their business model that Itulya-Omollo believes it’s essential to bring their mobile coffeehouse with them to markets. “That part is key to being able to make a human connection, to be able to really, truly engage with people You have to slow down enough and sit with them,” said Itulya-Omollo.
Looking ahead, Itulya-Omollo aims to gather community feedback to help imagine what a Kikwetu brick and mortar coffeehouse might look like, but for now, serving dedicated patrons at farmers’ markets remains their focus
To join Kikwetu’s coffee community, you can find them at a variety of pop-up locations curated on their website: kikwetu coffee
RECIPE COURTESY OF DAISIES
2 oz mushroom syrup*
1 oz of lemon Juice
1 oz of egg white
Garnish: mushroom powder
Instructions:
Combine all ingredients in a shaker tin without ice (dry shake) and shake. Add ice and shake once more.
Strain into a chilled coupe and top with mushroom powder.
*Mushroom Syrup:
16g dried mushrooms
1.5g fresh thyme
1 bay leaf
2 each allspice
2 each clove
2 cups water
4 oz demerara sugar
Instructions:
Combine all ingredients sugar in a saucepan an on a low simmer for ab 25 minutes.
Strain solids, add the d sugar, and stir until sug dissolved
LIQUID ASSETS
MEALS
We asked a handful of Chicago’s most esteemed chefs and frequent Green City Market shoppers to share a recipe showcasing produce easily found at market. Each recipe puts produce front and center, with variying degrees of difficulty. Their challenge is your gain — enjoy!
Tess Graham Photography
PREP, ROAST, AND MARINATE ROOT VEGETABLES
This technique is perfect when you’re cooking for friends and family because it takes way less time than roasting the vegetables whole thirty to forty minutes tops and they can be roasted ahead, which just means they spend more time hanging out in their tasty marinade in the fridge. Then they’re ready to be tossed back in the pan to be crisped up again—or not. They’re delicious at room temperature, or even served cold. It’s the kind of thing you want to have in your back pocket.
Serving Size: 6
Ingredients:
2 pounds beets, sweet potatoes, or turnips (any color, golf ball– to baseball-size)
⁄ cup rice bran oil, grapeseed oil, or olive oil*
⁄ teaspoon crushed red chile flakes
1 tablespoon kosher salt
2 teaspoons sugar or honey
1 teaspoon freshly ground black pepper
2 sprigs thyme
2 sprigs rosemary
Juice of 1 orange or lemon, or 2 tablespoons red, champagne, or cider vinegar
2 tablespoons extra-virgin olive oil
Instructions:
1
Prep
Preheat the oven to 350°F
Depending on the size and type of the root, peel it or not Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do
Cut the roots into chunks; I like them about 1 inch thick and 2 inches long Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2inch pieces. If you can find baby sweet potatoes, just cut those in half.
There’s no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly.
2
Roast
Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking.
Carefully add the roots and let them caramelize on one side, 2 to 3 minutes Check to make sure they’re not burning lower the heat if they’re scorching in some spots Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven.
Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes.
They’re done when they’re easily pierced all the way through The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often
3 Marinate
Spoon the roasted vegetables into a large bowl
Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated.
4
Serve
You can serve at this point, or store in the fridge for up to 5 days
Reprinted with permission from Cooking for Good Times by Paul Kahan, copyright (c) 2019 Published by Lorena Jones Books, a division of Penguin Random House, LLC
CHARRED RADICCHIO WITH ARUGULA, CHERRIES, AND PARMIGIANO
This is a technique that I’ve used for chicories for a long time because they’re bitter but have a lot of locked-in sugar content that comes out when you take them pretty far over ripping-hot heat. Then when you smoodge ‘em with lemon juice and balsamic or saba and, of course, salt and pepper it creates a whole new level of depth of flavor that’s true to life factual big time. Period.
Serving Size: 6
Ingredients:
2 small heads radicchio, cut into 1inch slices
3 tablespoons balsamic vinegar, plus more as needed*
1 ⁄ teaspoons kosher salt, plus more as needed
6 cranks black pepper
⁄ cup plus 2 tablespoons extravirgin olive oil
2 tablespoons freshly squeezed lemon juice, plus more as needed
1 cup fresh cherries, pitted**
3 cups hearty arugula
2 ounces Parmigiano cheese
*Bonus points for good balsamic, or saba if you can find it
**This also would be good with sliced pear, apple, or peach.
Reprinted with permission from Cooking for Good Times by Paul Kahan, copyright (c) 2019
Published by Lorena Jones Books, a division of Penguin Random House, LLC
Instructions:
CHAR THE RADICCHIO
In a large bowl, toss the radicchio with 2 tablespoons of the vinegar, 1 teaspoon of the salt, and half of the pepper Let the mixture marinate while you heat a large heavybottomed sauté pan over high heat.
Add 2 tablespoons of the oil. When the oil looks very hot (almost smoking), carefully add the radicchio to the pan so it sits in one layer You may need to do this in batches. Cook on one side until charred and just starting to soften, 2 to 4 minutes. Transfer to a large bowl
PUT IT TOGETHER AND SERVE
Add the remaining 1 tablespoon vinegar and 1 tablespoon of the lemon juice to the bowl. Toss and taste It’ll be pretty bitter, but feel free to add more salt, lemon juice, or vinegar. Let the radicchio cool to room temperature.
Add the remaining ¼ cup oil, 1 tablespoon lemon juice, ½ teaspoon salt, and pepper plus the cherries to the bowl and give everything a good toss Add the arugula and give it one more good toss. Using a peeler or rasp grater, peel or grate the cheese over the top of the salad and serve
HEIRLOOM CARROTS WITH PISTACHIO, DATE, AND SMOKED GOAT CHEESE
This recipe was developed by Chef Lee Wolen and was originally published in Boka: The Cookbook.
This is an advanced recipe that builds on techniques explored in the cookbook We recommend picking up a copy at a local bookstore before tackling this recipe and wow-ing your friends and family
Heirloom Carrots
Heirloom Carrots:
10 Heirloom carrots, mixed color
Canola oil
Salt
Date Gastrique:
500g date vinegar
225g dark brown sugar
Smoked Goat Cheese:
400g goat cheese
Smoked Goat Cheese Mousse:
400g smoked goat cheese
600g whole milk
7 gelatin sheets
Pistachios:
200g pistachios, raw and shelled
Canola oil
Salt
For garnish:
Sprouted sunflower seeds and sprouted wheat berries, see Boka:
The Cookbook pg 213
Reprinted with permission from Boka Restaurant Group.
Scrub carrots in warm water until the exterior skin is removed, then toss with oil and salt In a rondeau over high heat, roast carrots until caramelized Transfer to a sheet tray lined with a rack and roast in a convection oven set at 350°F until they are tender. Cool at room temperature and slice on a bias, into 4" planks
Date Gastrique
Combine and reduce to a syrup
Smoked Goat Cheese
Place the goat cheese in a half-hotel pan over ice and build a smoker Smoke the cheese for 10-15 minutes
Smoked Goat Cheese Mousse
Bloom the gelatin in ice water and remove as much excess water as possible, then add to 300g of the milk Warm the milk until the gelatin has melted, then combine with the remaining milk and smoked goat cheese Blend on high for 2 minutes, then strain into an ice bath. Funnel into an iSi canister and charge twice before use.
Pistachios
Toss the pistachios in salt and canola oil, then toast in an oven at 350°F for 10-12 minutes, or until golden brown Cool at room temperature then pulse in a food processor until a medium crumble has formed. Adjust seasoning with more salt, as needed.
To Assemble
In a bowl, fully coat the carrots with the date gastrique. In the center of the plate, spread the smoked goat cheese mousse in a tight circle Place the carrots in a horizontal row across the mousse The carrots should be slightly offset from one another. Combine the sprouted grains in a bowl, and season them with olive oil and salt Scatter the dressed grains across the carrots, and sprinkle the toasted pistachios over top.
PHOTO BY GALDONES PHOTOGRAPHY
OAT GALETTE WITH SEASONAL FRUIT
This recipe was developed by Greg Wade and was originally published in Bread Head: Baking for the Road Less Traveled.
Dough Ingredients:
1 1/3 C + 1 Tbs all purpose flour
3/4 C + 2 Tbs oat flour
2 tbsp. sugar
2/3 tsp salt
1 cup butter, cold
1/3 cup + 1 tbsp. ice water
Filling Ingredients:
5 cups soft-ish seasonal fruit (berries, stonefruit, etc.)
3/4 cups + 2 tbsp. sugar
1/3 cup + 2 tbsp Gran Marnier
1 tbsp + 1 tsp cornstarch
1/2 tsp. salt
Reprinted with permission from Bread Head: Baking for the Road Less Traveled by Greg Wade, copyright (c) 2022. Published by W. W Norton & Company
Make the dough:
Combine flours, sugar and salt thoroughly in a mixing bowl and place into the freezer for 1 hour. Cut the cold butter into marble sized pieces. Toss the butter into the cold flour Pinch each piece of butter in the flour with a rubbing motion in between your thumb and forefingers. You are trying to coat the butter nicely with the flour, which will create flakey layers in the pie dough Once you have pinched each piece of butter, pour the ice water into the flour a few tablespoons at a time, toss to combine. The dough should be quite shaggy and firm, but if it doesn't come together as a dough add another few tablespoons of water until the dough does come together. Divide the dough in half, then plastic wrap each piece and refrigerate for 1 hour.
Make the filling:
Prepare the filling by cutting the fruit into 1/2" pieces if using large fruit, or if using raspberries or blueberries whole is fine Toss with the rest of the ingredients in medium sized bowl. Reserve until ready to fill the pie.
Roll the dough:
Roll the dough on a floured surface to be about 1/8" thick and about 12 inches in diameter. Place the dough onto a parchment lined baking tray. Scoop half of the filling onto the center of the dough, leaving about 2 inches of dough without filling on the outside of the pie. Starting with one side of the dough, fold each edge of the empty ring of dough over, encasing the filling Repeat with the rest of the pie dough There should be a ring of exposed fruit in the center of the pie. Refrigerate the pie for 30 minutes. You can also prepare this as a regular pie, using a pie tin Use the second piece of pie dough to make a double-crusted fruit pie.
Bake:
Preheat an oven to 350 Egg wash the pie dough and sprinkle with raw sugar. Bake at 350F for 30-40 minutes or until the pie is golden brown and the filling is bubbling
PHOTO BY E E BERGER
25 YEARS OF GREEN CITY MARKET’S BOUNTIFUL IMPACT ON CHICAGO
In 1998, a trip to the farmers markets of Europe inspired Abby Mandel to bring a similar vision to Chicago. By 1999, that vision became reality with the founding of Green City Market (GCM). What started as a small farmers market with a handful of vendors has grown into a beloved institution that has transformed how Chicagoans connect with their food, farmers, and community.
Over the past 25 years, GCM has grown from its modest beginnings into a vibrant hub of activity, drawing customers from across the city and beyond. It’s a place where chefs, farmers, families, and food enthusiasts come together to celebrate the bounty of the Midwest. But GCM is more than just a market it's a nonprofit organization that supports sustainable agriculture, expands food access, and fosters a resilient, more equitable food system
By Megan Marshall • Photography by Tess Graham Photography
“Abby Mandel started this market and we gathered around her.
And when I mean we, it was a force in Chicago that gathered around her.”
A Force in Chicago: The Founding of Green City Market
“Abby Mandel started this market, and we gathered around her,” recalls Chef Sarah Stegner, a James Beard Award-winning chef and one of the founding members of Green City Market “And when I mean ‘ we ’ , it was a force in Chicago that gathered around her”
In those early days, Green City Market was a modest affair, with just nine farmers setting up their stalls in an alleyway behind the Chicago Theater But even then, the market had a clear purpose: to create a place where consumers could buy directly from farmers who were committed to sustainable practices Mandel wanted to create a market that would serve as a model for others across the country, demonstrating the viability of local, sustainable food systems
The market quickly gained a reputation for its high-quality produce and the strong sense of community it fostered Chefs like Stegner and founding market member and emeritus board member, Rick Bayless, became regulars at the market, sourcing ingredients for their menus and spreading the word about the importance of supporting local farmers as leaders in the Chicago restaurant industry. The market became a gathering place for people who shared a commitment to sustainability, and it wasn’t long before it outgrew its original location
From Alleyway to Icon: The Growth of
Green City Market
Over the past 25 years, Green City Market has grown significantly in size and influence
“We opened 25 years ago with 9 farmers in an alley behind the Chicago Theater and today, we have over 60 vendors joining us this season celebrating and connecting with over half a million customers,” says Mandy Moody, Green City Market’s Executive Director But the market’s growth has been about more than just numbers; it has been about deepening its impact, expanding its reach, and staying true to its mission of supporting sustainable agriculture
One way GCM has achieved this is through its innovative programs like GCM for All, which provides SNAP (Supplemental Nutrition Assistance Program) matching to triple the purchasing power of food-insecure families at the market In 2023 alone, GCM provided over $274,000 in increased purchasing power for 1,102 food-insecure individuals from 116 zip codes, nearly 75% more than the 2022 season In 2024, the budget for GCM for All has increased to $375,000. This initiative not only makes it easier for low-income families to access fresh, nutritious food, but it also directly supports the farmers by generating additional revenue
Another key program is Club Sprouts, which engages children with local produce and helps them develop healthy eating habits from a young age Each time a child participates in Club Sprouts, they receive a $1 voucher to spend directly with a farmer In 2023, GCM partnered with its vendors to identify $1 products and created signage to help young customers discover where they could use their vouchers. The program saw 4,700 visits in 2023, a testament to the market’s commitment to educating the next generation about the importance of local food
“The farmers are our champions. It matters what you do. It matters that you acknowledge them. It matters that you talk to them. It matters that you know who your farmer is who is growing your food.”
Pete Ternes, co-owner and co-founder of Bungalow by Middle Brow, connects with Jerry Boone, farmer and owner of Froggy Meadow Farms at market
Culinary Connections, another GCM program, not only brings Chicago’s chefs and local farmers together through cooking demonstrations and interactive events, but it also creates valuable wholesale opportunities This program facilitates direct relationships between chefs and farmers, enabling restaurants to source the freshest, seasonal ingredients while supporting local agriculture By connecting chefs with these wholesale opportunities, Culinary Connections helps strengthen the local food economy and ensures that more of Chicago’s restaurants feature sustainably grown produce
Supporting Chicago, One Neighborhood at a Time
Green City Market’s impact extends far beyond the busy market days in Lincoln Park and West Loop
The market has become a vital part of Chicago’s food ecosystem, nourishing not just individuals, but entire communities In 2023, GCM donated over 16,700 pounds of food to local pantries and mutual aid groups
These initiatives not only provide muchneeded support to Chicago’s food-insecure communities, but they also help to build a more resilient local food system By ensuring that everyone, regardless of income, has access to fresh, healthy food, GCM is playing a key role in creating a more equitable food landscape in Chicago
The Champions of Green City Market: Farmers at the Heart
At the heart of Green City Market are the farmers who work to bring fresh, sustainably grown food to the people of Chicago
For these farmers, GCM is more than just a marketplace it’s a community, a lifeline, and a source of inspiration
“The farmers are our champions,” says Stegner “It matters what you do It matters that you acknowledge them. It matters that you talk to them It matters that you know who your farmer is who is growing your food”
This deep connection between farmers and consumers is one of the things that makes Green City Market so special. At GCM, shoppers aren’t just buying food they’re building relationships with the people who grow it. They’re learning about the challenges and rewards of sustainable farming, and they’re gaining a deeper understanding of where their food comes from
Looking Forward: Sustaining the Legacy
As Green City Market enters its next quarter-century, the focus remains on sustainability, community, and innovation The organization is committed to continuing its work of expanding food access, supporting farmers, and educating the public about the importance of local food systems
Looking ahead, GCM plans to continue expanding its reach and deepening its impact This includes plans to grow its educational programs, increase its support for food-insecure communities, and further its efforts to promote sustainable agriculture The market is also committed to continuing its tradition of innovation,
exploring new ways to connect farmers and consumers, and adapting to the changing needs of the community As we look to the future, it’s clear that Green City Market will continue to play a vital role in shaping the future of food in Chicago and beyond
GCM’s outdoor season will continue through November 23rd for both the West Loop and Lincoln Park locations before moving indoors for the winter
Shopping at markets through the fall and winter seasons secures critical cash flow, supporting farmers through the early growing season of 2025
LET’S EAT!
Recipes by Edible South Florida, adapted from Cocina Criolla and Cocina al Minuto by Nitza Villapol
Ropa vieja
Ropa vieja is Cuba’s national dish. It is traditionally made with flank steak and gets its name from the texture of the beef, which shreds when it is cooked.
Ropa vieja is usually served with white rice.
1. Place the beef in a pot (or a pressure cooker). Add half of the onion, garlic, and aji pepper Cover with water
2. Bring to a boil, then cover and cook over low heat for 2–3 hours (or cook in pressure cooker) until the beef is tender enough to easily shred with a fork
Ingredients:
• 2 pounds (1 kg) flank steak, skirt steak, or brisket
• 1 onion, sliced in half-rounds, divided in two equal piles
• 3 cloves garlic, finely minced, divided in two equal piles
• 1 large aji pepper (or other sweet pepper), cut into strips, divided in two equal piles
• 1/3 cup (80 mL) vegetable oil
• 8-oz can (220 g) tomato sauce
• 1 teaspoon salt
• 1 bay leaf
• ½ cup (120 mL) golden cooking wine (vino seco)
• 7-oz can (200 g) red pimientos
• cooked white rice to serve 8
• optional: olives or capers
3. Scoop the cooked beef into a large bowl, setting aside the pot with the leftover cooking broth for later use. In the bowl, use two forks to separate the meat into fine strips.
4. In another large pot, heat the vegetable oil over medium heat. Add the remaining onion, garlic, and pepper, and sauté for a few minutes.
5. Lower the heat and add the beef, tomato sauce, salt, bay leaf, and cooking wine Cook, covered, for 15–20 minutes, stirring occasionally to avoid sticking If necessary, add a spoonful or two of the leftover cooking broth to keep the mixture moist
6. Remove the bay leaf Drain and add the pimientos, and add optional olives or capers.
7. Serve over white rice
Vegetarian/vegan option: Use a meat alternative such as soy curls, which come in pieces that look like ropa vieja. Soak an 8-oz package in warm water for 10 minutes, then drain the soy curls and start with step 4. Sauté all of the onion, garlic, and aji pepper at once rather than dividing them up into two equal piles Use hot water instead of broth if needed to keep the mixture moist. Tofu or green jackfruit could also be substituted but would not look as similar to the shredded beef.
Adult helper needed | Serves 8 Arroz con leche (“rice with milk”) is a rice pudding. It’s a popular dessert in many parts of Latin America, including Cuba Many different cultures around the globe have their own versions of rice pudding
Ingredients:
• ½ cup (90 g) uncooked short-grain rice
• 1 ½ cups (350 mL) water
• zest from 1 lemon
• 1 stick cinnamon
• 4 ¼ cups (1 L) whole milk*
• ¼ teaspoon salt
• 1 cup (240 g) sugar
• 1 teaspoon vanilla extract
• ground cinnamon to taste
* Instead ofthe whole milk,you can also use a 12-oz can (410 g) of evaporated milk plus 2 ¼ cups (540 g) of water.
1. Place the rice in a sieve and rinse under running water for a minute or two, then drain.
2. Put the rice in a large saucepan with the water, lemon zest, and cinnamon stick. Bring to a boil.
3. Once boiling, reduce heat to low and cover with a lid Simmer until the rice is tender, about 15–20 minutes
4. Add the milk, salt, and sugar. Cook uncovered over medium heat for 45–90 minutes, depending on how thick you’d like your arroz con leche. As the mixture thickens, stir occasionally to prevent sticking.
5. Remove the cinnamon stick and stir in the vanilla
6. Pour into serving dishes and sprinkle with ground cinnamon Arroz con leche can be served warm, or you can refrigerate and serve it cold
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Wait, for Dinner?! What’s
Cultures all over the world have recipes with imaginative names that, like “ropa vieja,” describe what the food looks like on the plate rather than what it’s really made of.
a beloved breakfast treat and appetizer in the US made of a small sausage (the "pig") wrapped in pastry dough (the "blanket")
Orecchiette
Ma yi shang shu
(mah yee shahng shooh) a classic dish from the Sichuan region of China. The name means “ants climbing a tree” in Mandarin, because the small bits of pork that cling to the noodles look like ants on branches
(oh-rek-KYE-teh) Italian for “little ears.” This pasta, which does indeed look like ears, is traditionally served with small meatballs and a vegetable-based sauce
Lady fingers
Pigs in a blanket Spätzle
Buss up shut
a Caribbean dish, common in Trinidad, that means “busted-up shirt.” It’s made from a flatbread called roti (roh-tee) that has been beaten to pieces, making it look like a ripped-up shirt
spongy biscuits from the mountains of France and Italy They are long and narrow, like fingers. There is a similar biscuit in Indonesian cuisine called kue lidah kucing (kooh-eh lee-dah ku-cheeng), which means “cat’s tongue biscuits ”
(SHPET-sleh) small dumpling noodles common throughout central Europe Before machines, these little noodles were made by pinching a round dough ball with your fingertips. They were named “little sparrows” in German because their pointy ends and round “bellies” make them look like small birds.
Pico de gallo
(pee-koh deh GAI-yoh) a Mexican salsa that translates to “beak of the rooster” in Spanish It is made with chopped tomatoes, onions, and spicy chili peppers How it got its name is not clear Some say it’s because it was originally eaten by picking the vegetables up with the index finger and thumb making the hand look like a rooster’s beak.
Buddhiya ke baal
(BOO-dee-yah kay BAHL) in India, the Hindi name for cotton candy translates to “old woman’s hair.”
This sweet treat, which is made by spinning sugar in different shades (like pink or blue), is known as “fairy floss” in Australia
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