Green City Market to be open during two major summer events.
Online PR News – 30-June-2015 – Lincoln Park, IL – Good news for market-goers everywhere: Green City Market (1817 N. Clark; 7 a.m. – 1 a.m.) Green City Market Fulton (799 W. Fulton Market; 8 a.m. – 1 p.m.) will be open during two major summer events. The first is the 4th of July, which falls on a Saturday for the first time in six years. Shoppers can show their patriotism this Independence Day with produce such as red popcorn, blueberries, and white button mushrooms. And for the first time, the markets also will be open on Saturday, August 15, during the Chicago Air and Water Show. Fly on by to Green City Market and pick up some delicious, local fruits and vegetables to munch on during the show. Whether you’re cooking an America-themed 4th of July dinner or packing a lunch for the Air and Water Show, Green City Market will be available to fulfill all of your fresh food needs. And if you’re having trouble deciding what to make, pick up a copy of the Green City Market Cookbook for fun ideas the whole family will enjoy. The cookbook is available for purchase at the market and online at www.greencitymarket.org.
Sunday Dinner Club Market Burger
We really deeply love a good burger. Sunday Dinner Club has always served up the foods we crave using the best ingredients we can find. We like our burgers simple, but each component is carefully sourced and handled. Over the years at Green City Market, we’ve made many friends who have sought out a weekly burger from our stand while shopping the Market. One group remains our favorite—all of the farmers who line up at 7 a.m., just as the grill is getting fired up, to order a burger for what might appear to be a hearty breakfast and fuel for the long day. The truth is that these farmers rose at 2 a.m. to drive hours to Chicago for the early morning Market, so really, our hamburgers are their lunch. —Joshua Kulp and Christine Cikowski, chefs/co-owners, Sunday Dinner Club and Honey Butter Fried Chicken
Prep time: 30 minutes
garlic, 30 minutes
burgers, 8 minutes
Makes 6 servings
For the Roasted Garlic Mayo:
1 head garlic
2 teaspoons olive oil
1 cup mayonnaise
Juice from 1/2 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Burgers:
2 pounds ground beef chuck*
6 soft New England, challah, or pretzel hamburger buns
Brunkow Cheese's Horseradish Cheddar
Spread (or similar spread), to taste
Ketchup and mustard, such as LocalFolks Foods brand (optional)
1 bunch arugula
To make the Roasted Garlic Mayo:
1. Preheat the oven to 350°F.
2. Cut the top off the head of garlic, place it on a small sheet of foil, and drizzle it with the oil. Wrap the foil around the garlic and bake it for 30 minutes, until soft and golden brown. Remove from the oven and allow it to cool completely.
3. Squeeze the garlic from the skins and discard the skins. Mash the garlic into a paste. Place the mashed garlic in a small bowl and add the mayonnaise; mix well. Add the lemon juice and season with the salt and black pepper. Stir well. Refrigerate until ready to serve (will keep for up to 4 days).
To make the Burgers:
1. Divide the beef into 6 portions gently shaped into loose balls. Gently press each ball into a patty of the desired thickness, taking care not to overwork the beef.
2. Preheat a charcoal grill with hot coals using lump wood natural charcoal, started using a chimney (and not lighter fluid). Allow the grates to heat up.
3. Place the beef patties on the grill and cook for 2 to 3 minutes on 1 side, until seared. Once the meat releases easily or has a good sear, turn to the other side and cook for 2 minutes, to medium rare (or longer to desired doneness). Remove from the grill.
4. Place the bottoms of the buns on a serving platter and spread the Roasted Garlic Mayo on them. Place the burgers on the bottoms of the buns and spread the Horseradish Cheddar Spread on the tops of the buns. Add the ketchup and mustard, if using, and top the burgers with the arugula. Place the bun tops on the burgers and serve warm.
*If you choose to grind your own meat or have a local butcher do the grinding, look for an ideal meat-to-fat ratio of about 80/20, and consider adding short rib or brisket to the mix. Grind the beef fresh the day you are going to serve it. Make sure the beef is super cold, or perhaps even a little frozen, before you grind it. Remove any gristle or silverskin from the beef. Cut the beef into pieces that will fit through your grinder, season it with salt and black pepper, and use a medium die on your grinder to gently push the beef through.
Reprinted with permission from The Green City Market Cookbook, Agate Midway, 2014.
Green City Market would like to invite everyone in town for the Grateful Dead concerts 4th of July weekend to enjoy a fun-filled day at the market. May the four winds blow you to one of our markets the morning before the concert on Saturday, July 4 and enjoy some local goodies before heading off to Soldier Field. We hope to see you there!
About Green City Market
Green City Market is a 501(c)(3) not for profit organization celebrating its 17th 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 values farmers who take care of the land; the preservation of sustainably farmed land; a vibrant thriving community of local farms; and consumption of locally grown foods.
Green City Market’s incredible momentum comes from its broad base of support including conscientious and caring farmers and producers, consumers, chefs, restaurateurs, and other culinary professionals. It also reflects Chicagoans' increasing concern for a more sustainable food system by improving the quality of food on the table, produced by local farmers using organic and sustainable practices that preserve the environment for future generations. GCM's support of these local artisan farmers and producers increases the density of fresh, high-quality, locally produced food in Chicago, and provides the basis for a regional cuisine.
Red Popcorn photo credit: Cindy Kurman, Kurman Communications, Inc.; White Button Mushrooms photo credit: River Valley Ranch & Kitchens; Blueberries photo credit: Green City Market; Sunday Dinner Club Market Burger photo credit: Chris Cassidy, Chris Cassidy Photography Inc.; Green City Market Crowd photo credit: Cindy Kurman, Kurman Communications, Inc.
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