Seasonal Summer Recipe 6 medium carrots 2 medium summer apples, plus half a lemon 1 small torpedo onion 1/4 cup spearmint leaves 1/4 cup cider vinegar 3 Tablespoons honey, or to taste 1/4 cup fruity extra virgin olive oil, French or Northern Italian 2 teaspoons kosher salt, or to taste 1 teaspoon chili flakes, or to taste
GreenCit
serves 6-8
Cut the tops from the carrots. Scrub thoroughly and peel, if desired. Using a mandoline or box grater, julienne the carrot on the bias into 2" strips, and place in a mixing bowl. Do the same with the apples, and toss in the juice of 1/2 lemon to prevent browning. Julienne the torpedo onion and mint, and add to the mix. In a separate small bowl, whisk together the vinegar, honey, olive oil, salt, and chili flakes. Add to the vegetable bowl and toss. Refrigerate thirty minutes before serving.
every wednesday & saturday 7am-1pm lincoln park chicago
M A R K E T
GreenCity
June 2013
every wednesday & saturday 7am-1pm lincoln park chicago
Green City Market is a nationally recognized marketplace model for distributing, promoting and educating about local sustainably-grown food. cauliflower chard fennel herbs kale
spinach strawberries string beans turnips zucchini
here is a list of produce in season for June in the Midwest:
Wondering what to look for?
2013
June 2013 Ingredients:
Method: Cut the tops from the carrots. Scrub thoroughly and peel, if desired. Using a mandoline or box grater, julienne the carrot on the bias into 2" strips, and place in a mixing bowl. Do the same with the apples, and toss in the juice of 1/2 lemon to prevent browning. Julienne the torpedo onion and mint, and add to the mix. In a separate small bowl, whisk together the vinegar, honey, olive oil, salt, and chili flakes. Add to the vegetable bowl and toss. Refrigerate thirty minutes before serving.
Carrot Salad with Summer Apples & Spearmint Recipe by Paul Fehribach of Big Jones
lettuces mushrooms onions peas radishes rhubarb
June Calendar
serves 6-8
6 medium carrots 2 medium summer apples, plus half a lemon 1 small torpedo onion 1/4 cup spearmint leaves 1/4 cup cider vinegar 3 Tablespoons honey, or to taste 1/4 cup fruity extra virgin olive oil, French or Northern Italian 2 teaspoons kosher salt, or to taste 1 teaspoon chili flakes, or to taste
arugula asparagus beets broccoli cabbage carrots
GreenCity
M A R K E T
Seasonal Summer Recipe June 2013
join us for special events to learn about leading a more sustainable lifestyle in the kitchen.
Saturday,
June 8
Chef Demonstration Erik Freeberg, Bar Toma 10:30 AM–11:30 AM Saturday,
June 15
Edible Garden Workshop 9:30 AM–10:15 AM Chef Demonstration Susan Goss, West Town Tavern 10:30 AM–11:30 AM
Wednesday,
June 12
Chef Demonstration Chris Gawronski, Henri 10:30 AM–11:30 AM Wednesday,
June 19
Chef Demonstration Andrew Hroza, Goose Island Clybourn 10:30 AM–11:30 AM Saturday,
June 22
Chicago Cutlery Knife Demonstration 8 AM–1 PM Chef Demonstration John Anderes, Telegraph 10:30 AM–11:30 AM
Wednesday,
Saturday,
Chef Demonstration Bruce Sherman, North Pond 10:30 AM–11:30 AM
Chef Demonstration Bryan Moscatello, Storefront Company 10:30 AM–11:30 AM
June 26
June 29
M A R K E T
GreenCity
June 2013
Wondering what to look for? here is a list of produce in season for June in the Midwest: arugula asparagus beets broccoli cabbage carrots
cauliflower chard fennel herbs kale
lettuces mushrooms onions peas radishes rhubarb
spinach strawberries string beans turnips zucchini
Green City Market is a nationally recognized marketplace model for distributing, promoting and educating about local sustainably-grown food.
Seasonal Summer Recipe June 2013
serves 6-8
Ingredients: 6 medium carrots 2 medium summer apples, plus half a lemon 1 small torpedo onion 1/4 cup spearmint leaves 1/4 cup cider vinegar 3 Tablespoons honey, or to taste 1/4 cup fruity extra virgin olive oil, French or Northern Italian 2 teaspoons kosher salt, or to taste 1 teaspoon chili flakes, or to taste
Method: Cut the tops from the carrots. Scrub thoroughly and peel, if desired. Using a mandoline or box grater, julienne the carrot on the bias into 2" strips, and place in a mixing bowl. Do the same with the apples, and toss in the juice of 1/2 lemon to prevent browning. Julienne the torpedo onion and mint, and add to the mix. In a separate small bowl, whisk together the vinegar, honey, olive oil, salt, and chili flakes. Add to the vegetable bowl and toss. Refrigerate thirty minutes before serving.
Carrot Salad with Summer Apples & Spearmint Recipe by Paul Fehribach of Big Jones
June Calendar 2013
join us for special events to learn about leading a more sustainable lifestyle in the kitchen.
Saturday,
June 8
Chef Demonstration Erik Freeberg, Bar Toma 10:30 AM–11:30 AM Saturday,
June 15
Edible Garden Workshop 9:30 AM–10:15 AM Chef Demonstration Susan Goss, West Town Tavern 10:30 AM–11:30 AM
Wednesday,
June 12
Chef Demonstration Chris Gawronski, Henri 10:30 AM–11:30 AM Wednesday,
June 19
Chef Demonstration Andrew Hroza, Goose Island Clybourn 10:30 AM–11:30 AM Saturday,
June 22
Chicago Cutlery Knife Demonstration 8 AM–1 PM Chef Demonstration John Anderes, Telegraph 10:30 AM–11:30 AM
Wednesday,
Saturday,
Chef Demonstration Bruce Sherman, North Pond 10:30 AM–11:30 AM
Chef Demonstration Bryan Moscatello, Storefront Company 10:30 AM–11:30 AM
June 26
June 29