Loading Events

« All Events

  • This event has passed.

Mid-Summer Farmers Market Cooking Class

July 23, 2017 @ 10:30 am - 4:00 pm


We’ll be buying produce from Armstrong, Iron Creek, Geneva Lakes, Growing Home, Radical Root, Sandbox Organics, River Valley Kitchen, and Oriana’s Farms at the Logan Square market to create a lovely 5 course meal together! Which means lunch will be provided. You’ll also get a nice recipe booklet of everything we made. The class is at noon, but if you want to meet at the market at 10:30, we can shop together, and carpool back.
This entire menu will be gluten-free, and I’m excited to go to the market with you!

The class with lunch, and a recipe booklet is an all inclusive (no tax, no tip!) $50, and reservations can be made here.

That said, here’s a sample menu of what we’ll be making in this class:

Glazed Pole Beans with Almond, Black Olive, Sweet Corn Pudding
We’ll likely be buying our pole beans from Sandbox Organics, glazing it in a slightly sweet and acidic olive oil glaze with herbs, and topping it with some diced cured black olive, slivered and toasted almonds, and a nice corn pudding. Last week, beautiful sweetcorn was available from Geneva Lakes Produce at $5 for a bakers dozen! Corn is such a versatile ingredient, that we’ll go over several preparations together.

Persian Cucumber Pirikara
We can likely get Persian cucumbers from Iron Creek Farms, and will use a Japanese salt rolling technique to slightly pickle and soften them a bit. Then we’ll toss them with sesame oil, and togarashi chile to create the classic cucumber pirikara dish from Japan.

Butterball Potato Salad with Sorrel Pesto and Walnuts
We’ll roast butterball potatoes from Peidt Farms, chill them, and toss them with a pesto made with fresh sorrel from Armstrong Farms. Last week Sandbox Organics had some nice chive blossoms we could use as a garnish as well!
A classic potato salad with the fresh untamed flavors of spring.

Spring Onion and Garlic Scape Stuffed Shiitake Mushrooms
We’ll fill shiitake mushrooms with MORE shiitake mushrooms, courtesy of River Valley Kitchen, as well as some spring onions from Iron Creek Farm, and fresh garlic scapes from Willow Garlic.
Also, a touch of ginger, sesame, and tamari.
This makes for fantastic party food, and is found in many a Japanese izakaya.

Almond Cake with Blueberry Basil Compote
I have an excellent recipe for a gluten free almond cake that I use quite frequently, and it is lovely when paired with a seasonal fruit compote. We can get lovely blueberries from Piedt Farms, and nice basil from Radical Root Farms for making a nice compote.

Keep in mind, this is a sample menu of what we’ll be making, some changes may be made depending on the quality and availability of the produce.  That said, it was all looking good this week!

This class, meal, and recipe booklet is once again, $50, and reservations can be made here.

Hope to see you in class!



Subscribe to our Newsletter
I agree to have my personal information transfered to MailChimp ( more information )
Join our newsletter to receive notice on upcoming dinners, and events. We share seasonal recipes with every email, and first time subscribers get a download of 5 of our classic recipes.
We hate spam. Your email address will not be sold or shared with anyone else.


July 23, 2017
10:30 am - 4:00 pm




Humboldt House
Chicago, 60651 United States + Google Map