Chicago Localvores-Day 1

Today is the first official day of the Green City Market Chicago Localvores Challenge. This means that for the next week, I will be attempting to purchase and eat only locally grown and produced food. Local meaning states bordering IL + Michigan. This should be an interesting challenge, forcing me to really think about what I am buying and where it is coming from.
I went to the Green City Market on Saturday Morning and picked up some great things. I have carefully planned out a menu for the next few days, finding new and creative ways to use these foods. I am still on a search for flour though. I have read all over that there is a local family farm that produces flour, but I have yet to read where I can buy it.
There are some things that I will probably have to do non-local; salt, pepper, olive oil, things like that. Though the bulk of what I will be preparing will come from around these parts.
This morning for breakfast, I prepared scrambled eggs (Country Cottage Farm, IL) with peppered goat cheese (Prairie Fruits Farm, IL) served along side a slice of toasted cranberry walnut bread from Bennison’s Bakery up in the North Shore.

For lunch I had a fantastic BLT made with Bennison’s Wheat Bread, Genesis Growers arugula, Dreymiller and Kray smoked bacon, and Tomatoes that I picked up at the Green City Market. (I can’t remember for the life of me which booth I picked them up from!) It was delicious! I mean, what carnivore doesn’t love a good BLT now and again?
Dinner was a treat. I roasted a whole chicken from Country Cottage Farm. It was so plump and juicy! My husband and I were totally impressed. I served it with steamed green beans and mesclun and arugula salad topped with Prairie Fruits Farm peppered goat cheese and local carrots sauteed in Organic Valley butter and sweetened with honey. The bitterness of the arugula and the sweetness of the carrots totally complemented each other.
Last but not least, we ended the meal with a bread pudding made from left over Bennison’s Baguette from Saturday night. I used Organic Valley milk and Country Cottage Farm Eggs. It was warm and comforting. Bread pudding was something my mom used to always make with her left over heels of bread. That is about the only thing I really ever remember her baking when we were kids. We loved it!
BREAD PUDDING
2 c stale bread
3 whole eggs
1 egg yolk
1/2 c milk
4 Tb sugar
1 tsp vanilla
1 tsp cinnamon
Preheat oven to 350F. Spray 2-1c ramekins with cooking spray. Cut bread into 1 inch cubes. Place 1 c of cubed bread into each ramekin. In a mixing bowl, beat eggs and sugar until light and fluffy. Stir in milk, vanilla, and cinnamon. Pour mixture over bread, separating equally between the two ramekins. Place ramekins in a pan and fill pan with until ramekins are half-way covered. Carefully place pan in oven. Bake for about 40 minutes until pudding is set.

3 thoughts on “Chicago Localvores-Day 1

Tell Me What You're Thinking