Need fresh produce? Head to the Loop
NEW IN TOWN | City's Farmstand offers fruits, veggies and so much more
(Al Podgorski/Sun-Times)
Chicago's Downtown Farmstand carries a joyful air. The sun dances through large windows along 66 E. Randolph, illuminating bushels of fruits, vegetables and herbs, all produced within 250 miles of the city. There's organic baby food as well as honey from the roof of nearby City Hall.
The in-store energy comes from a sense of rebirth.
It's the new root of the Loop.
The 700-square-foot Chicago's Downtown Farmstand opened Oct. 1 in the former Gallery 37 Cafe, a block west of Michigan Avenue.
The Farmstand also is a laboratory for the local sustainable food industry. Classes and seminars, designed to harvest interaction between local growers and producers and Chicago residents and tourists, will be held there as well.
Chicago's Downtown Farmstand was a longtime vision of Lois Weisberg, Chicago Cultural Affairs commissioner.
"This is part of our society right now, probably more than some of the things we do in Cultural Affairs," Weisberg said on opening day. "We also work hard to support creative industries like fashion and food, which contribute so much to Chicago's image and economy."
The city refers to the Farmstand as a pilot program, and Weisberg admitted it is not the "year-round closed market" that many foodies have been clamoring for. The Farmstand will be open through mid-December.
Hours are 11 a.m. to 7 p.m. Tuesday through Friday and 11 a.m. to 4 p.m. Saturday. The Farmstand will reopen in the spring on a year-round basis.
Mary Ellen Diaz of Chicago's First Slice Cafe has her apple and cherry pies at the Farmstand. Peter Klein of the popular Seedling Orchard in South Haven, Mich., sells his mixed label apples and killer smoothies that are popular at the Green City Market.
But the Farmstand's conscience can be found with Lloyd Nichols, owner of Nichols Farm & Orchard in Marengo. Nichols has beets, potatoes, eggplant, peppers, onions, leeks, celery, pumpkins and more at the Farmstand. Nichols grows only for farmers markets.
A Near Northwest Side native, Nichols started his Marengo farm in 1977 when he was 32. Today, with help from his three adult sons, he offers more than 1,000 items on the 300-acre family farm about 65 miles northwest of downtown Chicago.
Nichols worked with his first farmers market in 1978 and has produced exclusively for farmers markets for the past 15 years.
"The biggest change has been with the localvore movement," Nichols said, talking about the growing number of people who have made the commitment to eat foods grown locally and nearby as much as possible. "They are not only insightful people who appreciate good taste, but now chefs are coming. We did not do a lot of chef business a few years ago."
As if on cue, Nichols' cell phone rang. The call was from acclaimed chef Paul Kahan, who was touching base about Nichols speaking to the staff of Publican, his new restaurant at 845 W. Fulton.
"Since Blackbird opened up, he has been a regular customer," Nichols said after the call. "He is one of those chefs who appreciate the benefit of local tastes. We can offer it fresh, immediately after it gets picked. And our local soil is some of the best in the world."
Some argue that people have to pay more for quality food, a tough pill to swallow in rough economic times.
"You don't have to pay a lot more, but there is additional cost when you grow on a small scale," Nichols said. "You grow things in a natural way -- limiting the use of chemicals and trying to give the product to people as natural as we can. And that does add cost." At the Farmstand, Nichols Farm sweet Brussels sprouts are $4 a pound. Sweet potatoes are $3 a pound. Red tropea onions are $3 a pound. "Not too many people would grow this," he said as he picked up the narrow onion. "It's got a lot of flavor. It's an Italian roasting onion."
Nina Winston is the Farmstand manager. She has worked as an apprentice to a pastry chef and in the kitchen of a small French restaurant, both in Cambridge, Mass. Most recently she was executive director of the Illinois Tourism Alliance.
In its embryonic stages, the Farmstand will be a resource for downtown residents, workers and visitors who are searching for healthy, sustainable food options. The Farmstand may evolve into a center for local chefs to stock up on produce.
The Farmstand space also is hosting some classes offered by Gallery 37's culinary arts program, World Kitchen. From 11 a.m. to 2 p.m. Nov. 1, guest instructors will share the secrets of "Terrific Tamales" -- with tastings, of course. And from 6 to 8:30 p.m. Nov. 6, Klein will lead "In the Apple Orchard." He will talk about the heirloom orchard full of apple trees he saved at Seedling Orchard and how to use the cider pressed from the old-fashioned varieties.
All World Kitchen classes are $30 and require pre-registration. For more information and a complete series schedule, call (312) 742-8497 or visit www.cityofchicago.org/CulturalAffairs/.