City Market vs. Country Market

          A few days ago I made a quick trip to Chicago to have a reunion of sorts with friends from college.  Arriving late Saturday evening, I was excited to learn that the first thing on our agenda for the next day was to visit the local farmers market.  The Logan Square Market in Chicago, which is the one we visited, takes place every Sunday from 10am-3pm. 

         My friends buy a farm share, meaning that they pay a farm a fee in the spring and, in return, each week throughout the summer they receive a bag filled with an assortment of produce that is currently available on that farm.  This system is known as community supported agriculture or CSA.  We needed to go to the market to pick up the bag from their farmer. 

            My friends laughed at me when we got to market and I pulled out a pen and notepad to take notes on what was available.  I was so curious to see how a big city market compared to the market in our small community.  Here are some of the things I observed.

            Most of the farmers at this market come from within a two hour radius of the city--an area that covers three states, Illinois, Wisconsin and Indiana.  Most of the farmers at our market come from within a 25 mile radius--Muskingum or a contiguous county. 

            The prices were usually at least double what we pay for the same goods in Zanesville.  For example, a small hanging basket was $22 and larger ones were about $35.  Vegetable plants were about $3.00 each.  Bacon was $12.50/lb and ribeyes were $23.00/lb.  Eggs were $5.00-6.00 per dozen.  Asparagus was $3.50 for a half pound bundle and a small bundle of radishes or green onions was $3.00.

           I saw some things no one offers in Zanesville.  For example, the first booth I walked up to was filled with beautiful gourmet mushrooms.  I have often thought of trying my hand at mushroom growing but have not yet undertaken the project.  The farmer was so friendly; he gave me his card, and insisted that if I wanted information on how to get started to email him for advice.

            There were a lot of farmers selling items that most of us consider to be weeds such as stinging nettles and sorrel.  Foodie people are really interested in cooking with “foraged” plants these days.  Remember last week I encouraged you to try dandelion greens?  Well, in Chicago they sell them at market.  If you think about it, these city folk do not have access to these items and, therefore, they are happy to pay someone to bring these products to them.

        The experience of attending a big city market was fun—it had an atmosphere of excitement about it.  I was happy to see that the aisle way was completely crowded with people ready to spend money.  The average age was probably 30 and many were people with young families.  I took some pictures and to check them out, visit my blog at curlygirlfarm.blogspot.com 

          The message that I bring back to Zanesville is to appreciate what we have available in our small community.  Many of our customers have a strong relationship with our vendors and often visit the farms and can see where products come from.  Be thankful you are able to eat fresh, healthy food at such a low cost.  Let’s work to get more of our friends and neighbors out to our market and make it a fun, hip destination in Zanesville.

            Because of her weekly farm share and other purchases at the Farmers Market, my college friend Katie Bringman Baxter, is able to cook fresh healthy meals every day right in the middle of the big city.  Here is a good springtime recipe that she shared with me. 

RADISH LEAF PESTO PASTA SALAD
For the radish leaf pesto:
1 large bunch of radish leaves, washed and patted dry (radishes set aside for use in pasta salad)
3 heads of green garlic (or 3 cloves of normal garlic)
1/2 cup toasted walnuts
1/4 cup grated parmesan cheese
1/4 – 1/2 cup olive oil
Salt & pepper, to taste
2 Tablespoons lemon juice
Dash of red chili flakes
1 large handful of fresh spinach (or any other leafy green you have on hand)

Method: Mince garlic using a food processor. Add in nuts, radish leaves, spinach, and lemon juice. Blend until combined. Add olive oil in small amounts, until you reach desired consistency. Season with salt, pepper, chili flakes, and extra lemon juice (if so desired). If not using immediately, refrigerate until use.

For the pasta salad:
1 small bunch of asparagus
1/4 cup freshly shaved parmesan cheese
1 lb fresh pasta of your choosing
1/2 cup low fat Greek yogurt
1/2 – 1 cup radish leaf pesto
1 cup baby arugula
Radishes, washed and sliced thinly

Method: Cook pasta according to package directions. Drain pasta water and set pasta aside to cool. Snap the ends off the asparagus. Bring a small pot of lightly salted water to a boil. Meanwhile, prepare an ice bath. When the pot of water is boiling, add asparagus. Allow the asparagus to cook for 2 minutes. After 2 minutes, remove the asparagus from the boiling water and immediately plunge into the ice bath. Once the asparagus has cooled (a few minutes), remove it from the ice bath and cut into 1″ pieces. Toss cooled pasta with a drizzle of olive oil. Stir together pesto and Greek yogurt, then toss yogurt and pesto mixture with the pasta. Gently stir in parmesan cheese, sliced radishes, asparagus and arugula. Allow to chill at least 20 minutes before serving, as this will allow the flavors to meld.

Photos from the Logan Square Market in Chicago.  5/19/13

 Not the best shot, but the place was packed!

 Beautiful Mushrooms!  Curly Girl Farm needs to start growing mushrooms!

 Plants and flowers.

 More plants.

 Lovely spring veggies.

Some of the great girls I got to spend time with in Chicago.  This is not at the market.  Clearly, we were at the lake front.