(Minimally) Processed Food at the Markets
Plus, Cast Iron Man got a brand new pan!
Not the Prettiest Saturday
With today’s dismal weather, It’s hard to believe we’re only a week away from Memorial Day weekend, aka the unofficial start to the Chicago region’s summer season. At least this round of rain held off until late morning (at least here in the city), giving the Saturday farmers markets a break. (I paid a visit to The Lincoln Park Farmers Market, so please keep scrolling.)
These guys are probably happy with this turn in the weather…
Like the Knights Who Say “Ni!” in Monty Python and the Holy Grail, it appears these ducks like a good shrubbery.
Sunday’s forecast is beautiful, though, and if you’re headed for Logan Square Farmers Market late morning, keep an eye out for the old hippie-looking guy taking photos. And keep your eyes open for a sunny bunny as you walk through the neighborhood.
Minimum Processing, Maximum Taste
The reason most people shop at farmers markets is to buy the beautiful fresh, raw products from their favorite vendors. But healthy processed foods, especially those that are minimally processed, also have a strong presence at the markets.
One outstanding example is Bushel and Peck’s (Beloit, Wisconsin), whose pickles, fermented products (such as sauerkraut and kimchi), fruit preserves and hot sauces are longtime fixtures at Chicago’s Green City Market.
We’re still waiting for the big surge of fresh products to hit town, so I spent some time this morning at The Lincoln Park Farmers Market chatting with a couple of the newer packaged goods producers.
The friendly fellow in the above photo is Ayub Julany of Albaik Tahini, based in suburban Arlington Heights, Illinois. Albaik makes beautiful, pourable tahini (the sesame paste that is a staple in Middle Eastern cooking) in plain and honeyed varieties, as well as hummus and baba ghanoush, the two most popular dips made with tahini.
I also learned from Ayub that his tahini has at least up to 18 months of shelf life. No refrigeration needed! I bought some hummus, baba ghanoush and tahini to take home.
I also caught up with Brian Greene of Pickled Prince, who I met last year at Lincoln Square Farmers Market. Brian is a chef by trade and he started his company when he had time on his hands after being laid off at the start of the pandemic. His products are super fresh-tasting; I brought home a jar of pickled red onions, and look forward to the sour pickles that Brian said he has fermenting.
I did get some more fresh asparagus from Los Rodriguez Farm (Eau Claire, Michigan) to round out my small market haul, which also includes some sumptuous 4-year-old Wisconsin cheddar from Stamper Cheese (Chicago).
Cast Iron Man Has a New Toy
I didn’t expect to add another piece to my massive collection of cast iron cookware — until my wife Barb alerted me to the Upan sausage pan that she had stumbled upon.
I love sausages, but they’ve always been a bit of a pain to make in a standard pan, requiring frequent turning and pressing to keep them from curling and cooking unevenly. The maker’s promise that this slotted pan turns out beautifully browned sausages with minimal tending was alluring.
And as shown by the photo above, of local bratwurst I purchased from Finn’s Ranch (Buchanan, Michigan) at Wednesday’s Green City Market, they ain’t lyin’. The sausages cooked quickly and as perfectly as possible.
Guess I’ll have to get some more sausages at Logan Square tomorrow.
Luv the brand new pan!