News from North Pond                                                                   August 2007

 

 

 

 

 

 

News from North Pond

As everyone heads to the beach, mountains (or glaciers!) this month, a few things are still happening around here you might wish to note:

 

-- It might already be too late to catch my riveting and entertaining demo at the Green City Market TODAY!!! -August 1st-at 10:30 a.m. Abandon your monitor and run down to the south end of Lincoln Park, between Clark and Stockton to catch the act.

 

-- If you don't make it in time, consider coming to the market Saturday, August 4th at 9:00 a.m. to meet Marion Nestle, author of the indispensable "What to Eat", in which she expertly and humorously explains and documents everything we need to know about food and our food choices. Bring your copy for signing after the discussion!

 

-- We finally have a (somewhat) firm confirmed PBS air date for my and my girls' episode of "Chefs A'Field: Kids on the Farm": WYCC CH 20, August 25th at 4:00 p.m. CST.  Clear the schedule, clean off the couch, invite the in-laws and get out the chips 'n dip for the action-packed half hour.

 

-- September 9th sees the annual Chefs' Harvest Celebration and Auction at the fabulous Mettawa home and gardens of Bill Kurtis and Donna LaPietra. Consider joining an impressive array of talent and notoriety --cooking and eating-- on this hopefully-beautiful Sunday evening. For more info, click here. 

 

And as of this writing, my beloved Cubbies are within bratwurst-smelling distance of the first-place Brewers. Stay tuned - and hope they stay focused!

News from the Green Market
Summer lovin'
  

August. Summer. Heirloom Tomatoes. Peaches.

Is there really much more to say?

 

This is the time and month that heirloom tomatoes are at their finest. Whether you prefer tart, sweet, acidic, earthy, aromatic, red, white, gold, yellow, green, variegated, purple, round, oblong, pear-shaped, flat and on and on, this is your month. As heirlooms have finally made it back into the mainstream, one can practically find them in the national chain supermarkets, but quite honestly, the tomatoes from the farmers at the market are infinitely better. Don't be put off by superficial scarring, for as unnatural as their shapes, sizes and complexions may be, so too are the intensity and interest of their corresponding flavors and nuances. They are well worth the relatively small difference in price!

 

 

And peaches.  Ahhh.  August brings the freestone deliciousness of luscious Red Haven and Cresthaven peaches from Michigan. But don't miss the juicy white peaches at the beginning of the month, either.  Seek them out for they're only around for a couple of weeks and their perfumy sweet drippy goodness more than justifies the mess!

 

Recipe of the Month
Heirloom Tomato, Mozzarella Tart

Serves four

 

  • 1 T olive or cooking oil
  • 1 large yellow onion, peeled, halved and thinly sliced
  • salt and white pepper
  • 1 sheet  puff or pie pastry, available in the freezer section at the grocery
  • 3 medium size red tomatoes, heirloom
  • 3 medium size yellow tomatoes, heirloom
  • ¾ lb fresh mozzarella, approx. 3 balls
  • 1 bunch fresh basil
  • extra virgin olive oil

.Preparation:

  • Preheat oven to 400 degrees. Thaw puff pastry.
  • Over medium flame, heat olive oil in medium frypan and then add sliced onions.  Salt and pepper them, reduce flame to low and cook slowly for 20-30 minutes until a rich golden brown color. Reserve.
  • Lay pastry out on counter and use rolling pin to roll to even thickness of 1/8".  Prick throughout with fork. Carefully place on greased baking sheet.  Place in preheated oven and bake 5-8 minutes, or until golden brown. Remove from oven and cool on rack.  Turn oven down to 350.
  • When cool, use plate or cutter to cut 5" rounds of pastry.
  • Slice tomatoes into 1/8 inch rounds, and mozzarella into thin disks.
  • Pick tops of basil for plate decoration and reserve.  Pick 15-20 leaves, stack together and proceed to cut into very thin strips.
  • Assemble tarts:  place pastry circles on counter, and on each one, spread thin layer of browned onions.  Alternate layers and colors of heirloom tomatoes with discs of cheese -1 red, 1 cheese, 1 yellow, 1 cheese -- around circumference of tarts, atop onions.  It should be possible to fit 3 red wheels, 3 yellow wheels and 6 cheese wheels around each top.
  • Place tarts back on baking tray, drizzle with olive oil, sprinkle with thinly sliced basil and salt and pepper before placing in oven for 5-7 minutes until cheese melts and begins to brown.
  • Remove, garnish with reserved basil top,  and serve on plates with, perhaps, small mixed salad.

 

Farm of the Month
Smits Farm, Chicago Heights, IL

 

Carl and Deb Smits farm on 125 acres just south of

Chicago's city limits. They started with a small greenhouse 15 years ago and couldn't shake the bug, expanding their growing acreage along with their offerings. Today, with the help of their five children, they grow an impressive array of some of the most fragrant and flavorful herbs available at the market.  And although they specialize in basil, we particularly love to use their sweet parsley and baby fennel.


Smits Farm

Tips from the Fish and Meat Market
Just ducky!
 

This month were talking duck.  And we're serving the Muscovy variety on our current summer menu, cinnamon-crusted breast on a bed of braised leg-rainbow chard quinoa with roasted Michigan peach compote.  Sounds good, huh?  Some of the more common ducks are the fattier Pekin or leaner, bigger-breasted Muscovy. And while the Pekin variety reaches full maturity at an earlier age, the Muscovy develops a more distinctive meatier flavor over its maturation, and is the preferred breed of  European diners.

 

All About Ducks

 

Charity of the Month
North Pond Conservation Council
 

Each year, we accumulate donations through our wine program for four deserving organizations. Their inclusion on our list is based on their work to help preserve diverse food choices, contribute to the local community, support local farmers, and help commit to a more sustainable future. Though this month's charity is not currently on our list, it's doing great work to keep our area beautiful.

 

The North Pond Conservation Council works with the Chicago Park District to help manage, maintain, and beautify the North Pond Nature Sanctuary, including the area immediately surrounding the restaurant.  Their work includes landscape improvement, education, pond ecology and community outreach, in an effort to preserve the integrity of the prairie and woodlands surrounding "our" pond and the natural wildlife indigenous to the area.

 

 

 

Seasonal Drink

Red 'Rita

Picture a swing on a large porch on a hot August day.  Now picture this in your perspiring hand:

 

1.5        oz         Patron Silver Tequila (or other white Tequila)

1          oz         Cointreau

½         c          watermelon juice (seeded red watermelon, blended then strained)
1          wedge lime

 

Combine all ingredients and pour over ice in tall glass. Garnish with lime wedge on rim (and watermelon if you want) though we recommend squeezing lime into drink just before diving in.

 

 

Watch Our Garden Grow!




 

fennel flowers

 

  

sylvetta arugula         

Yet Another Pithy Article / Think Piece

In case you've been hibernating in a remote Afghani cave for the last few months, it's been hard to miss all the debate about the farm bill legislation currently up for renewal. I include here a few articles you might have missed, to bring you up to speed:

 

Bruce Sherman

North Pond -- Chefs Collaborative -- Green City Market

773 - 477 - 5845