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Seasonal Chicago: Tips From Bruce Sherman
August 2006

Welcome to another of my (late) "Seasonal Chicago" monthly newsletters. August is an exciting month, as we're the height of the summer growing season, enjoying all kinds of wonderful products from our farms and purveyors. I've got a simple - yet marvelous (if I do say so myself) - recipe featuring the best-of-the-best Midwest sweet corn. I also share one of my favorite summer drinks - a refreshing blueberry cocktail. Here at the peak of summer's abundance, I've chosen to feature our very own Green City Market as "charity of the month." I also provide details on a benefit dinner we're hosting at the restaurant that will help two Indian farmers attend this year's Slow Food Terra Madre conference. Finally, I share an article which considers another perspective on choosing locally- produced products.

And thank you for considering my "electronic" perspective in this, my latest, monthly newsletter. I hope to see you at the market!

Stay cool as a Diva cucumber!
Tips from the Green Market
The Most Plentiful Market of the Year

Wow. This is it: the single most bountiful fruit and vegetable month at the market. It's so difficult this time of year to choose between the profusion of products available from the farms. For me, August is all about two things: heirloom tomatoes and sweet corn. Some of my favorite heirloom varieties include Aunt Ruby's German Green, Cosmonaut, and Kellogg's Breakfast. As for sweet corn, search out Argent or the fabulous, reliable Silver Queen. Choose, too, golden or green summer squash, mild sweet onions, or perhaps one of the remarkable choices of this year's bumper beet crop.

Fruit, Fruit, Fruit. The last-of-the-season blueberries are among the best of the year. And famous freestone Michigan Red Havens are renowned for a reason. It's worth a special hunt for a Charentais melon, too. Nectarines, white peaches, purple and green Italian plums, and sweet concord grapes should all be enjoyed before they disappear. Try baking these fruits into a simple fruit cobbler. Yum!
North Pond Charity of the Month
Chicago's Green City Market

Each year, we accumulate donations through our wine program for four deserving organizations. Their inclusion on the list is based on their work to help preserve diverse food choices, contribute to the local community, support local farmers, and help create a more sustainable future. A natural choice this time of year, the Green City Market (GCM) is one of our current recipients.

Chicago's only fully sustainable green market, GCM improves the availability of a diverse range of high quality foods. The market connects local farmers to chefs, restaurateurs, food organizations, and the public - thus supporting small family farms and promoting a healthier society.

For more information, please call 847-424-2486 or visit the link below.

Green City Market Website
News from North Pond
Late Summer South-Indian Fundraising Dinner

On September 12th, we're hosting a very special dinner to benefit two Indian farmers - in an effort to defray some of their travel costs to this October's Slow Food biennial Terra Madre conference in Italy.

I am often asked what impact my time on the subcontinent has had on my cooking, and I'm taking this opportunity to share some of the experience I gained there. The dinner will feature a pukka - or authentic - South-Indian non- vegetarian menu, served family-style. I plan to feature the best of the season's market product - prepared in the tradition of the little-known cooking of the Malabar coast.

Proceeds from the dinner will be distributed to Indian farmers through Slow Food. Cost for the dinner will be $130 - exclusive of tax and gratuity. Please call North Pond for more information or to make your reservation.

Slow Food Terra Madre Conference
Recipe of the Month
Sweet Corn Soup

Yield: 4-6 servings / 1.5 Quarts

Ingredients:

12 ears sweet corn
½ ea medium onion (3" diameter), diced small
1 stalk celery, diced small
1 ea small organic carrot, diced small
1 ea small firm apple, peeled, diced
1 clove roasted garlic
3 cups chicken or vegetable broth
3 Tbl unsalted butter, cubed
1 Tbsp Canola or other cooking oil
Salt & Pepper
Tabasco

Preparation:

  • Bring a very large pot of water to a boil. Add in a generous amount of salt, and drop in the shucked ears of corn. Count 1 1/2 minutes from when the water returns to a boil; then quickly remove the ears of corn to ice water to stop the cooking.
  • When cool, carefully cut the kernels off the cob. Discard the cobs.
  • In a medium-sized pot, heat the oil over a medium flame. Add the carrots, celery, onion, apple, and garlic. Stir, cooking for approximately 3-4 minutes, until carrots, celery, onion, and apple soften. Salt and pepper the vegetables. Be careful not to "color" them with too much heat.
  • Add in the reserved corn kernels, and cook together for an additional 2 minutes.
  • Remove the mixture from the stove and place in small batches in a blender. Blend the liquid to a smooth puree. (Note: You may also choose to use an immersion or "stick" blender.) For a finer, silkier soup, pass the puree through a fine-meshed strainer at this stage.
  • Place the soup back in a clean pot. Bring to a boil, and whisk in the butter.
  • Salt and pepper the soup to taste, and add a dash of Tabasco. Adjust the consistency if necessary with additional broth.
  • Serve hot, perhaps accompanied by croutons and/or finely chopped chives and a generous amount of fresh cracked black pepper.


Bruce Sherman
North Pond Restaurant - Chefs Collaborative - Green City Market
Reservations: (773) 477-5845