Green City Market Fulton Opens Saturday, 6.6

Green City Market Fulton, sister to the Green City Market in Lincoln Park, opens its second season this Saturday, June 6 at the southeast corner of Fulton and Halsted streets. Hours are 8 a.m. to 2 p.m. every Saturday through October. Green City Market is Chicago’s premier sustainable outdoor farmer’s market.

Green City Market Fulton shoppers 300Having a market so central to Chicago’s burgeoning Fulton Market Innovation District is exciting,” says Melissa Flynn, Green City Market’s executive director.  “Green City Market is a perfect market partner for the district,” said Sarah Stegner and Vi Daley, co-chairs of the Green City Market board. “We have a 17-year proven history in Lincoln Park. We are excited for the farmers to have an opportunity to increase the flow of local food to the community and thrilled that we’ve been asked back for our second season here.”

Vendors will be selling organic and sustainable produce, vegetables and other goods 14104905445_9d3ca1f880_o at the market. The growing Fulton Market District/West Loop is one of Chicago’s most popular and fastest growing neighborhoods.

 

Confirmed Vendors include:

Bushel and Peck’s

Co-op Sauce

Crumb Chicago

Green Acres Farm

Hillside Orchard

Hoosier Mama
Leaning Shed Farm

Mint Creek Farm

Nichols Farm and Orchard

Phoenix Bean

Seedling

The Flower Garden

Tomato Mountain  

 

Simon Majumdaar Book Signing June 6Fed White and Blue 300
Simon Majumdar, a mainstay on The Food Network and known as one of its toughest  critics, will be signing his new book, Fed, White and Blue: Finding America with My Fork, beginning at 10 a.m. June 6 at the Green City Market Fulton. Simon has appeared on numerous episodes of Iron Chef America, Beat Bobby Flay, The Next Iron Chef, Best Thing I Ever Ate, and Extreme Chef. He is a recurring judge on Cutthroat Kitchen.

 

About Green City Market
The mission of Green City Market is to improve the availability of a diverse range of high quality foods, connecting local producers and farmers to chefs, restaurateurs, food organizations and the public, and supporting small family farms while promoting a healthier society through education and appreciation for local, fresh, sustainably raised produce and products.

 

Green City Market has been a destination for locals and visitors to Chicago since its inception in 1998. It has consistently been named in the top 10 of the nation’s best farmers markets by national publications such as USA Today, Bon Appetit, Travel & Leisure, Forbes, Shape, CNN, Huffington Post and US News, among others. 

 

For more information, visit Green City Market’s website at http://www.greencitymarket.org or call 773-880-1266.

A Presidential Cooking Demonstration 11.15

greencitymarket.org

greencitymarket.org

Peggy Notebaert Museum 
2430 N. Clark St. 
Chicago, IL 60614

Chicago chef extraordinaire Paul Kahan (Blackbird, avec, The Publican, Big Star, Nico Osteria and others) will be teaming up with rising culinary artist Tess Boghossian, a 12 year old from Palatine, to do a cooking demonstration at 10:30 a.m., Saturday, November 15 at the Green City Market’s indoor location, the Peggy Notebaert Museum (2430 N. Clark St.). The demonstration will feature Boghossian’s creation, Lincoln’s Inaugural Soup, a recipe that won the praise of First Lady Michelle Obama in her “Healthy Lunchtime Challenge.”

As a part of the Let’s Move! initiative to encourage healthy lifestyles, the demonstration also will include a simple, affordable, and healthy recipe to make at home.

After being inspired by the duo’s healthy take on the soup President Lincoln was served after his inauguration, guests may shop Green City Market’s wide selection of fresh and local goods to spark their own creativity for healthy recipes. The market is open Saturdays from 8 a.m. to 1 p.m.


About Paul Kahan 
Executive Chef and Partner Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria and most recently Dove’s Luncheonette. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs. For more information, visithttp://www.oneoffhospitality.com

About Tess Boghossian 
Tess is a 12-year old from Palatine, Illinois who swooned Michelle Obama with her “Lincoln’s Inaugural Soup Recipe” that she submitted to the First Lady’s Healthy Lunchtime Challenge. Her winning recipe earned her a trip to the White House and a seat at the presidential dinner table with President Barack Obama and the 53 other winners, one from each state. An avid reader and history enthusiast, Tess was inspired by the soup her favorite president, Abe Lincoln was served after his inauguration. She approached the old recipe with a mission of making it healthier while paying tribute to Lincoln. After laboring in the kitchen for a few days, Tess perfected Lincoln’s Inaugural Soup by adding whole grains, lean protein, and lots of vegetables. See recipe below.

Lincoln’s Inaugural Soup Recipe: 
Makes 4 servings

Ingredients 
2 tablespoons olive oil 
1 small onion, peeled and diced 
1 small parsnip, peeled and chopped 
½ cup chopped green beans 
1 carrot, peeled and chopped 
1 quart low-sodium chicken broth 
½ cup cooked quinoa 
1 cup chopped asparagus (tough ends discarded) 
8 ounces canned white beans, rinsed 
½ cooked rotisserie chicken, skin removed, and chopped or 2 cups skinless boneless cooked chicken, chopped 
1 quart low-sodium chicken broth 
¼ teaspoon salt 
¼ teaspoon pepper

Preparation 
In a large pot, warm the olive oil over medium-high heat. Sauté the onion for 4 minutes or until soft. Add parsnips, green beans, and carrots, and continue to cook for 5 minutes, stirring occasionally. Add chicken broth, bring to a boil and then add quinoa. Cover and simmer for 10 minutes. Add asparagus, white beans, and chicken, season with salt and pepper, and cook for 5 minutes more, or until the chicken is heated through.

About Green City Market 
Green City Market is a 501 (c) (3) not for profit organization celebrating its 16th anniversary. The mission of Green City Market is to provide a marketplace for purchasing sustainably grown food and to educate, promote and connect farmers and local producers directly to chefs, restaurateurs and the greater Chicago community. Green City Market values education about quality food and its source. Green City Market is funded by individual donations, corporation sponsorships, grants and fund raising events. For more information visit http://www.greencitymarket.org/.

Green City Market

Green City Market Cooking Class Series (Wed: June-Sept)

What: Learn to make 3 farm-fresh courses with Kendal Duque

When:
Wednesday, June 15; July 13; Aug 17; Sept 14
6 p.m. – 7:30 p.m.

Cost:
$60 per person

Chef Kendal Duque will host a cooking class series that is based on his shopping voyages at the Green City Market. On four Wednesdays (June 15, July 13, August 17 and September 14), Duque will take inspiration from the farmer’s offerings that morning and then create a three course menu for an evening cooking class. Some of June’s dishes will include wild greens, such as arugula and watercress, along with baby carrots, string beans, zucchini and cherries.

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