Green City Market
Neighborhood: Lincoln Park
Address: 2732 N. Clark St., #302, Chicago, IL 60614
Phone Number: (773) 880-1266
Price Range: $6-30
Our Rating: 4 out of 5
What We Tried: Black Garlic, Peaches, Nectarines, Apples, Apple Cider
Our Take: I came to Green City Market with obnoxiously high farmer’s market standards, thanks to two summers spent in Park City and Saturdays at the Salt Lake City Farmer’s Market. Green City Market looks bigger from the outside than it actually is, but it has everything you need in terms of fresh fruits and veggies. There are a couple stands each for jams, sauces, and cheese, and two or three baked goods stalls. One corner of the market is devoted to food vendors. We didn’t stop at any of the food vendors, but the line for the savory spinach crepes was down the block, and people were raving about some kind of bacon cookie. My only complaint? Everything was very expensive. I purchased five peaches for $6, but other than that, I couldn’t afford much else. (Although, as soon as I get my next paycheck, I will be treating myself to a package of black garlic) I am fully in favor of eating local and supporting nearby farms, but I also need to pay my rent. Maybe someday!
So, we went to Jewel and bought all the same vegetables that we wanted to buy at the farmer’s market, instead. At Jewel, I also participated in an in-store contest where you stood inside a glass box and tried to grab paper dollar bills as they flew around. Which was maybe the exact opposite of the farmer’s market. But hey, the nectarines we bought at Jewel were still gone in two days, and Meredith and I made an excellent dinner of cauliflower pizza with three different toppings. (Kale, Sweet Potato and Caramelized Onion; Eggplant and Pepper, and Peach, Arugula, and Balsamic). Speaking of balsamic, see below. You can just pretend I bought the strawberries at the farmer’s market.
PS. My must-make recipe of the moment:
Balsamic Roasted Strawberries
1 pint fresh strawberries, hulled and sliced in half
3 tbsp. balsamic vinegar
1-2 tbsp. pure vanilla extract
1. Preheat oven to 375F. Line a small baking dish with parchment paper.
2. Combine liquid ingredients in a bowl and mix thoroughly. Add in strawberries and toss until they are well coated. Transfer the contents to the baking dish. Be sure to drizzle out all the sauce from the bowl into the baking dish, too.
3. Bake for approximately 40 minutes, or until the balsamic vinegar is thick and syrupy.
4. Let cool, and then store in a closed mason jar (or any kind of container) in the refrigerator.
Use the strawberries as an addition to salad, pasta, yogurt, oatmeal, ice cream, or even on their own. I made a zucchini noodle pasta salad with them, which I am posting below:
Zucchini Pasta Salad with Balsamic Roasted Strawberries, Avocado, and Pistachios
Salad Greens, I prefer a Spring Mix
Balsamic Roasted Strawberries (see above)
25-30 shelled pistachios
1 avocado, cubed
Zucchini Noodles (We own a spiralizer, see how to make zucchini noodles here)
1. Place the first five ingredients in a large bowl.
2. Dress the salad with one turn around the bowl each of the rice vinegar and balsamic vinegar.
3. Toss, and serve.