LOGAN SQUARE FARMERS MARKET
This Sunday, 10am to 3pm, indoors at
2755 N. Milwaukee Avenue (at Spaulding)
The Market Report...
good food from near, not far
Sunday, December 21, 2014 -- Week # 7 of 21  
THIS WEEK'S VENDORS:
Artisanal Foods
GROCERY
Pear Tree Preserves
SenTEAmental Moods
Spark of the Heart

BAKERS 
Letizia's Fiore
Farmers
FRUIT, VEG & GRAIN
Tomato Mountain 

MEAT, FISH & DAIRY
Jake's Country Meats
Underground Meats
Prepared Foods
SNACKS & TREATS 
Gayle's Grilled Cheese
 
AND NOSH VENDORS:
GROW foods
Rock n' Roll Noodle
Gandi the Juice Guru
Cup & Spoon
Karl's Craft Soup
Other Good Stuff
Abbey Brown Soap Artisan
Gretta's Goats Soap & Wool
Coming Soon
Paleo Scavenger
Primordial Foods

++++++++

* Indicates that this Vendor has been third party certified for sustainable or organic practices.  Want to know more?  Ask the Vendor or Market Manager.

  

** Indicates an Associate Vendor whose product is being sold on commission at another Vendor's stall.
Facebook

Follow the Market on Facebook
 The Logan Square 
Farmers Market
is a project of

Chamber Logo

Cell phone service for the 
Logan Square
Farmers Market 
is generously provided by
Visit T-Mobile on Elston 
2737 N. Elston Ave
773-486-4713

A Logan Square Chamber of Commerce Member 
Chanukah Greetings! 
My grandmother is not a particularly proud woman, but when it comes to latkes she will be the first one to tell you that hers are
the best. She recently emailed me her recipe with tips and other musings, and I was delighted to see that (a) for the most part it's a fairly fail-proof process (b) most what I needed - like potatoes, eggs, olive oil, carrots, onions, flour and apples - I could snag at the farmers market. So here it is, enjoy! 

Potato Latke Recipe
 
- Baking potatoes either grated by hand or done in a food processor 
- Enough eggs to make it quite moist
- Salt & pepper
- A bit of baking power and optionally, a bit of flour or oat bran

Heat oil in skillet: use mix of canola and olive

Fry away until crisp underneath, then flip to other side.

My grandmother is adamant that the most important, yet tricky, thing is not letting the latkes get soggy post frying. Her trick: put them in the oven (at 300 F, less if they'll have to sit for a long time) on a cooling rack with a cookie sheet under it that way the hot air can circulate under and over the latkes.

For a twist on the original, my grandmother (she does have a name, it's Susan) suggests adding grated carrots and zucchini to the potatoes (equal portions of each). She also does one verson that's completely potato-less, using instead celeriac and some grated onions (she admits she may even like better than the traditional ones). 

As far as condiments go, she likes to replace sour cream with greek yogurt. But the most important thing (second to the crisp factor, of course) is that you must have cold applesauce to go with your warm latkes. She makes her own using an old fashioned food mill, and, of course, apples. 

Wishing you a very merry holiday season, 

Rachel Fletcher
Market Manager
rachel@loganchamber.org

MUSIC AT THE MARKET
 
Jeannette Buerke
 

Harpist Jeannette Buerke will be playing  

from 11:00 am to 2:00 pm.

 

   

AT THE COMMERCIAL TABLE
 
Our doctors and staff educate the community on how chiropractic care can help express maximum potential to ones physical, intellectual and emotional well being by empowering people to choose extraordinary wellness. Chiro One's vision is that all human beings discover their full potential.

 A Last Word

  

Dear Neighbors,

 

Do you get a kick out of boundary changes? Like watching the odometer in your car roll over from 999.9 to 1000.0, or straddling a border, one foot here and the other foot there, so you're sort of in two places at once?  

 

Well, on Sunday we've all got an opportunity to observe as we cross two boundaries, one astronomical, one meteorological, and briefly exist in two places at once. Sort of.    

 

This coming Sunday, December 21st, is the Winter Solstice, the shortest day of the year. And because of that, it's a day with two seasons. We get up in the morning, and it's Fall outside. We go to the Farmers Market, pick up our vegetables, and head home. Then--watch your clocks, now--when the second hand crosses the 12, at 5:03 PM, everything changes, and...it's Winter!

 

On Sunday, the sun's path across the sky, from sunrise to sunset, will reach its farthest south position. Once that happens (at 5:03 PM, remember) our days, which have been growing shorter since the summer solstice in June, will start to get longer, as the sunrise and sunset points on the horizon begin to creep north, little by little. So...even though Winter is coming, and we'll only have a few minutes more than nine hours of daylight on Sunday, take a little comfort in knowing that the days are going to be getting longer. Why, a week from this Sunday, at the Market on the 28th, we'll have picked up two minutes more of daylight! And with that good news...I'll see you at the Market!     

     

Paul Levin, Executive Director

The Logan Square Chamber of Commerce 

paul@loganchamber.org
 
 
Cauliflower