The Green City Market in Lincoln Park, Chicago has been on my bucket list for quite awhile.
There is a local farmer's market in my neck of the woods, but the one in the city is like the queen of farmer's markets. It runs twice a week outside from May through September, so really there should have been no excuse to get down there! The rest of the year it is inside. Well, this past Saturday we decided to make a visit to the Lincoln Park Zoo and check out the market. Oh my gosh! It's my new favorite market and will be worth many, many future visits!
Pack your reusable bags and a big appetite! Whether you live in the 'burbs or are in town for a visit, here's a fabulous foodie experience you need to take in the big city! Green City Market is located just outside of the Lincoln Park Zoo at the Southwest end. Just a train and bus ride away or drive down and park in the parking lot for the zoo so you can spend the day in this area of the city.
We parked in the zoo parking area and walked to the market. Is that beautiful or what? Surrounded by big city life, yet in the peacefulness of the park!
Let me tell you a little about the Green City Market...
Their vision statement says it all, "Green City Market is a nationally recognized marketplace model for distributing, promoting and educating about local sustainably-grown food." The market is full of seasonable produce from locally grown farms. Each booth has a bio about the farm and it's location from the city. You would think that would be enough, but no...there's more...so much more. I told you to bring a huge appetite. Booths with fresh pastries, breads and even a crepe making booth. Let my pictures do the talking.
Veggies to fruit...yum!
But this is what really got my heart beating faster...
I think I could've had one of everything!
And then there was the crepe making booth...Abby's Crepes.
A peach and blueberry crumble crepe and a caramel crepe. Breakfast!!!
There are many booths with prepared food as well as all the booths with organic produce. Everyone is extremely knowledgeable about their product, so ask questions!
Green City Market also schedules chef demonstrations and "talks." On our visit, Ina Pinkney of the famed Ina's restaurant in Chicago did a chef demo. She is known as the breakfast queen and cooks simple recipes. Who knew how funny she could be?
She whipped up a Whole Wheat Apricot Cake that is just perfect for what is in season. I'll post her recipe at the bottom. It was so easy, yet tasted super yummy. The recipe really allows the apricot flavor to come through.
What a fabulous morning at Green City Market. Make sure to click the link to learn more. Breakfast was satisfied and off for some exploring at the zoo before needing more food! I have a suggestion! Of course, right? Check out Basil Leaf Cafe just a few blocks away on Clark Street. Wonderful food, atmosphere and service. A quiet, pretty restaurant where 98% of the menu is gluten free!
A spring mix berry salad with a light honey vinaigrette with a flavored water hit the spot!
Always fun to be in Chicago! Now you have a event to check out too.
Celebrate the little things that make life sweet,
Looking for other ideas when in Chicago? Check out where I like to go!
Ina Pinkney's Whole Wheat Apricot Cake
1 stick unsalted butter
1 1/2 lbs apricots, pitted and sliced
1 1/4 cups plus 2 Tbsp whole wheat flour
1/2 Tbsp baking powder
1/2 tsp salt
1/2 cup plus 2 Tbsp sugar
1 tsp vanilla
1/2 cup milk
powdered sugar for dusting
Preheat oven to 400 degrees. Lightly grease a 9 x 13" pan. Place the apricot slices in a bowl and gently toss with 2 Tbsp whole wheat flour. In a separate bowl, combine the remaining flour with the baking powder and salt.
In another bowl, beat together butter, sugar and vanilla until combined. Add the egg and beat until thoroughly combined. Add half the flour mixture to the egg/butter mixture. Pour in the milk and continue beating. Then, add the remaining flour mixture. Scrape the dough into the prepared pan, smoothing the top. Scatter the apricots on top.
Sprinkle with the 2 Tbsp sugar. Bake at 400 degrees for 35-40 minutes. Cool and dust with powdered sugar.