Betsy Sanchez will be baking Walnut Cranberry Linzer Tarts, Pumpkin Pecan Tarts, Pumpkin Cake Roll, Swedish Cardamom Rolls (Bullar), Swedish Cardamom Braids (Pulla), Butter Braids, Biscotti for purchase.

The Location is at Inglenook Pantry, 11 North 5th Street, Geneva IL 9 a.m. to 3 p.m.  Localvore Brunch will be served with the farmers’ products from 9:30 to 2 p.m., so you can make Thanksgiving shopping an afternoon experience for the whole family.

If there is a particular ingredient that you are looking for, you can make a request by 1 p.m. at the Geneva Winter Market on Saturday, November 15th. Call to pre-order pies and make brunch reservations at 630-377-0373.

You can pre-order a Heritage Bourbon Red Turkey from Caveny Farm Heritage poultry at www.cavenyfarm.com. They will be available for pick-up at the Thanksgiving Festival; also local artisans will be selling their wears.  Klean Kanteens, $15.50-$20.00 will be for sale from Dianne Peterson’s wood toys and silks.

Local Wines

Little Traveler is your destination for some interesting and tasty wines to complement your holiday table.  We will have available for tasting a tart and refreshing Cranberry Wine and a soft delicately sweet Pear Wine from Lynfred Winery in Roselle, Illinois and from August Hill in Utica, Illinois.
We will also have available for sampling Traminette, similar to a Gewurtztraminer and Trapolino, a light bodied red served slightly chilled.  For those of you that lean towards a sweeter varietal, we will have their Sweet Catawba, remincsent of citrus and fruit candy.  It is just about time to warm up the Glogg and we will be bring along Glunz Family Winery’s Glogg, from Grayslake, Illinos…..perfect balance of sweetness and spiciness to warm you up on these cold winter nights.

Because we are only tasting these at the Geneva Green Market Thanksgiving Festival,  The Little Traveler is offering a $5.00 discount coupon good for your purchase of a bottle wine at The Little Traveler during November 24 - November 26, 2008 so you can enjoy these libations during your Thanksgiving Feasts and beyond.

Meet the Local Author – Book signing - 10 a.m. to 1 p.m.
“Talk Turkey to Me”, by Renee Ferguson,
“Now coming to a town near you”, by Gina Olszowski

Geneva Winter Market will be open Saturday, November 8 and 15 and will be held every Saturday after November 29 Until December 20. from 8 a.m. until 1 p.m. (Thanksgiving Festival held on Sunday, November 23, 2008) at the Inglenook Pantry, 11 North 5th Street. There will be an assortment of winter vegetables, herbs, apples, mushrooms, eggs, cheese, milk and various kinds of meat on a weekly basis. It will then start up again, after the holidays.

Heritage Prairie Market is an indoor market that is open all year, it has longer, daily hours providing the benefits of locally grown and produced foods.

Store Hours
Monday to Friday 9:00am to 6:00pm
Saturday 9:00am to 4:00pm
Sunday 12:00pm to 4:00pm
Phone us at 630 443 8253
or email us at info [at] hpmfarm [dot] com

Heritage Prairie Market is located just west of Randall Road
on Highway 38.
2N308 Brundige Road
Elburn Illinois 60119

There are Winter Farmers’ Markets & Meals sponsored by Churches’ center for Land and People (CCLP) in Chicago held by at various churches dedicated to provide a space for local farmers to sell their produce. This website http://www.localharvest.org/farmers-markets/M19510 gives a list of when and where the markets will be held from week to week.

In Chicago, the Green City Market takes place each Wednesday and Saturday from 8 am-1 pm at the Peggy Notebaert Nature Museum (2430 Cannon Drive). They plan on changing their location in January. To stay posted checkout http://www.chicagogreencitymarket.org

The Dane County Farmers’ Market is held in Madison, Wisconsin year round. For the exact times and place visit http://dcfm.org/wandw.asp

The farmers listed below have heritage turkeys, ham, geese, ducks, goats, and lamb available for Thanksgiving and Christmas. They are conscientious stewards of land and animals, and are committed to sustainable and humane livestock production, many are free range, antibiotic free and sustainably farmed.

Caveny Farm

Farmers: John and Connie Caveny, Caveny Farm
Breeds (Turkeys): Bourbon Red (Heritage breed)
Weights: 6 - 18 lbs
Price per lb.: varies by weight, see the Caveny Farm website
Deposit required: 50%
Pick-up locations: Various- including Evanston, Green City Market, Old Town, Geneva
Dates: Saturday before Thanksgiving.
On-farm pick-up available? Yes. Call to arrange. There is an $8 discount for farm pick-ups.
Contact: 217-762-7767, or Order a Caveny turkey on-line
Website: www.cavenyfarm.com
Farm location: 1999 N 935 East Road, Monticello, IL 61856

John and Connie Caveny describe themselves as “grass” farmers whose job is to manage the life cycles of pasture and pastured animals so as to optimize the health of both. As practical conservationists they believe farm and ranch land should be “working land” instead of “retired land.” It can be managed to make money from both core enterprises and from ecosystem services. The Cavenys raise poultry, beef and lamb, in pastures that grow grasses, clovers and amaranth. Heritage breeds of turkeys, ducks and geese are their mainstay.

Organic Pastures

Farmers: Larry and Marilyn Wettstein, Organic Pastures
Breeds (Turkeys): Broad Breasted Bronze
Weights: 14 - 16 lbs
Price per lb.: $4.00 Deposit required: None
Pick-up locations: Evanston Farmers Market
Date: Nov. 1st
Pick-up locations: Immanuel Lutheran Church, at Sherman & Lake, Evanston
Date: Nov. 22nd
On-farm pick-up available? Yes. Call to arrange
Contact: 309-467-6006 or Email the Wettsteins
Farm location: 669 County Road 1800E, Eureka, IL 61530

Our turkeys are certified organic with plenty of pasture for open grazing. They are in a shelter at night and during the day they peck and scratch as they please.

We farm 250 tillable acres and 250 pasture/timber acres, all organically certified. We rotate a variety of field crops including corn, soybeans, oats, flax, wheat, sunflower, vetch, rye, alfalfa, and clovers, and also raise organic beef, pork, chicken, turkeys, and laying hens. Marilyn says: “We truly believe that as stewards of the soil, it is our responsibility to provide the healthiest food possible.”

Mint Creek Farm

Farmers: Harry Carr, Mint Creek Farm
Breeds (Turkeys): Broad-breasted White
Weights: 10 - 20 lbs
Price per lb.: $5.75 Deposit required: $10
Other meats available: Lamb see the Mint Creek Farm website
Price per lb.: varies with cut
Pick-up locations: Green City Market
Dates:Some weights available immediately. (Currently have only 16-20 lbs, frozen. Will have 10-12 lbs, available fresh Nov. 22.)
On-farm pick-up available? Yes. Call to arrange.
Contact: 815-256-2202, 815 953 3824 (cell), or Email the Carrs
Website: www.mintcreekfarm.com
Farm Location: 1693 E. 3800 N. Road, Stelle, IL 60919

Farmer comments: Our farm is organically certified. Animals are rotationally grazed on lush pasture and exclusively fed certified organic feed with no GMO’s.

Moore Family Farm

Farmers: Jim and Diann Moore, Wes Moore, Moore Family Farm
Breeds (Turkeys): Turkeys are sold-out
Other meats available: Lamb - legs, shoulders, stew
Price per lb.: Legs & shoulders- $8.50/lb, Stew meat- $9.50/lb
Pick-up locations: On-farm only
Dates: Call to arrange
Contact: 815-432-6238
Farm location: 2013 N. 1950 East Road Watseka, IL

In the spring the Moores lost more than 50% of their turkey flock to a night-time raid by marauding dogs. The surviving birds are all sold. They still have plenty of lamb for sale.

TJ’s Pastured Free-Range Poultry

Farmers: Tim and Julie Ifft, TJ’s Pastured Free-Range Poultry
Breeds (Turkeys): Broad-breasted White
Weights: 11 - 22 lbs
Price per lb.: $3.19 Deposit required: $10
Pick-up locations: Green City (Indoor) Market
Dates: November 1, 8, 12, 15, 19, and 22
Dates: Xmas pick-up, December 6, 13, 20
On-farm pick-up? Yes
Contact: 815-686-9200, 815-848-8961 (cell) or Email the Iffts
Farm location: 2773N 1500E Rd., Piper City, IL 60959

Farmer comments: Our poultry (chicken and turkeys) are raised on a two-acre “pasture” of grass and alfalfa. This gives them room to roam, fresh air, and a healthy way to live and grow. They are fed our own all-natural diet containing no animal by-products.

Twin Oak Meats

Farmers: Tom and Amy Ifft, Twin Oak Meats
Breeds (Turkeys): None
Other meats available: Boneless hams, $4.89/lb.
Other meats available: Boneless Honey-glazed spiral sliced hams, $5.89/lb.
Pick-up locations: Green City Market
Dates: Every Wednesday and Saturday, through Xmas
Contact: 815-692-4215 or Email the Iffts
Website: www.twinoakmeats.com
Farm location: 11197 N 2300 East Rd, Fairbury, IL 61739

Freedom Organix

Farmers: Cindy Nawiesniak, Freedom Organix Farm
Breeds (Turkeys): Standard Bronze, Broad-breasted Whites
Weights: 12 - 30 lbs
Price per lb.: $4.50 Deposit required: $20
On-farm pick-up? Only
Contact: 815-910-1160 or Email Cindy
Website: www.freedomorganix.com
Farm location: 8406 Maxon Road, Harvard, IL

Farmer comments: Freedom Organix was founded in 2005 as a sustainable, diversified farm.. On our 20 acre farm we produce many different types of vegetables, herbs, flowers along with grass fed poultry and beef. Our farm is also home to four horses, a donkey, and a flock of Sebastopol geese.

Green Earth Farm

Farmers: Scott and Kathy Mor, Green Earth Farm
Breeds (Turkeys): Bourbon Reds (Heritage breed)
Weights: 8 - 22 lbs
Price per lb.: $4.50 Deposit required: $15
On-farm pick-up? Only, the week before Thanksgiving
Contact: 815-910-1160 or Email the Mors
Website: www.greenearthfarm.org
Farm location: 8308 Barnard Mill Rd., Richmond, IL 60071

Farmer comments:Green Earth farm is a Certified Naturally Grown CSA and also raises free range chickens, ducks, and Heritage turkeys. The farm is solely family owned and operated. The farm is located in Richmond, IL and spans on 10 acres. We raise about 100 turkeys for Thanksgiving and have chicken, and duck eggs year round.

Top O’ the Hill Farm

Farmers: Anthony and Mary Keisling, Top O’ the Hill Farm
Breeds (Turkeys): Narragansett, Royal Palm, Slate, Bourbon Red, and White Holland (Heritage breeds)
Weights: 8 - 21 lbs
Price per lb.: $4.50 frozen, $7.00 fresh Deposit required: $30
On-farm pick-up? Only
Dates: Frozen- after Nov. 11, Fresh- after Nov. 21
Contact: 815-260-1520 or Email the Keislings
Website: www.topothehillfarm.com
Farm location: 4320 Doty Rd,. Woodstock, IL 60098

Farmer comments: In 2004, my husband and I and our five children moved to my grandparents’ farm. Long before I was alive, it was Top O’ the Hill Dairy Farm, and later a Christmas Tree Farm so we decided to try to carry on the family farm tradition. It started with the desire to have healthy food for our own family. We planted an organic garden and acquired a rooster and two hens. It quickly grew from there and now includes chickens, ducks, geese, guinea fowl, turkeys, and pigs. 2007 was our first year selling to the public and it has been wonderful to meet so many people who care about where their food comes from and share our little farm with them.

We are devoted to raising our animals in a way that allows them to live as naturally as possible. All of our birds-( turkeys, ducks, geese, chicken, and guinea fowl) are free-range and free to roam. Their grazing is supplemented with certified organic feed. Our pigs are raised on pasture in a movable pen so that they always have fresh grass. They are also supplemented with certified organic feed. It is very important to us that the animals are treated as humanely as possible. We do not clip the turkeys’ beaks or desnood them. We don’t clip the pigs’ teeth or remove their tails. We have found that when they are given plenty of room ( as opposed to being raised in confined quarters), these things are not necessary.

Panozzo Family Farm

Farmers: Patty and Alex Panozzo, Panozzo Family Farms
Breeds (Turkeys): Narragansett, Bourbon Red (Heritage breeds)
Weights: 8 - 15 lbs
Price per lb.: $4.59 Deposit required: None
On-farm pick-up? Only. Call to schedule.
Dates: Frozen- Nov. 15, 16 . Fresh- Nov. 24,25,26
Contact: 815-932-3948 or Email the Panozzos
Website: www.aneedtofeed.com
Farm location: 2450 W. State Rte 17, Kankakee, IL 60901

Farmer comments: This is our first year raising heritage breeds. The turkeys enjoy ample space, a healthy pasture and sustainably-produced homegrown fruits, vegetables and grains. Their diet was supplemented with non-medicated commercial feed to balance nutrition.

Brockman Centennial Farm

Farmers: Jill and Will Cummings, Brockman Centennial Farm
Breeds (Turkeys): None
Other meats available: Goat
Price per lb.: Varies by cut. Whole and half goats available. Goat brats also available.
On-farm pick-up? Yes. Call to schedule.
Pick-up locations: Delivery to Chicago/Evanston can be arranged.
Contact: 815-269-2003 or Email the Cummings
Farm location: 708 E 2300 North Road, Danforth, IL 60930

Farmer comments: The Brockman Centennial Farm is a fourth generation family farm, founded in 1898 by our German and Dutch immigrant ancestors. With our neighbor Harold Wilken, we have transitioned the farm to USDA Certified Organic grain and hay production. Our ducks, chickens, and goats, while not certified organic, are fed mainly organic hay and grain from our own farm. I am the youngest of the Brockman siblings, and with my husband Will, we’re now raising our four girls (the fifth generation) in the same house that their grandfather and great-grandfather were born in. All of our goats are young and tender, born right here on the farm, raised out on pasture, and sleeping each night in the big red barn built in 1912 by our great-grandfather.

Slagel Family Farm

Farmers: LouisJohn, Leslie, Dennis, and Logan Slagel, Slagel
Breeds (Turkeys): None
Other meats available: Ham, Lamb, Prime Rib
Price per lb.: Whole smoked ham- $2.52/lb. Boneless ham- $4.99/lb. Whole Lamb- $6.29/lb. Prime Rib- $18.49/lb.
On-farm pick-up? Yes. 10% discount for on-farm pick-up.
Pick-up locations: Delivery can also be arranged on Wednesdays, anywhere along I-55.
Contact: 815-848-9385 or Email the Slagels
Farm location: 103 E Krack Street, Forrest, IL 61741

Farmer comments: We are a fairly small scale farm, but large enough to offer a steady and reliable supply of quality meat products fresh off our farm. We raise all natural livestock in open lots and feed grain and hay we produce ourselves. We do not use any hormones, implants, or continuous antibiotics. We have been marketing our meats directly for several years, and are looking to expand our markets into the Chicago area.

We raise hogs which are crossed between our Yorkshire sows and high marbling Duroc boars. We use traditional production methods and do not use artificial insemination. Our beef is Batavian and we do a grass hay and high energy grain diet. Our lambs are crossed between Polypay and Katahdin.

We offer beef pork and lamb we raise ourselves and process in our own newly opened processing facility a few miles from our farm. For the holidays, we offer old fashioned bone-in smoked and cured whole hams, fully cooked small boneless hams, whole lambs and also a limited number of beef prime rib roasts which actually grade prime.

Wettstein Organic Farm

Farmers: Dennis and Emily Wettstein, Wettstein Organic Farm
Breeds (Turkeys): Broad Breasted White, sold-out for Thanksgiving, still available for Xmas
Weights: 14 - 25 lbs
Price per lb.: $3.75 for whole turkeys, ($4.00 for ∏ turkeys) Deposit required: None
Other meats available: Whole duck, Leg of lamb, Pork and Ham roasts
Price per lb.: Duck- $6.00. Pork, Ham- $6.00. Leg of Lamb- $9.00., Boneless $11.00
On-farm pick-up? Yes. Call to schedule.
Pick-up locations: Oak Park Farmers Market, (and Buzz Café for Xmas pick-ups)
Dates: Saturdays
Contact: 309-376-7291 or Email the Wettsteins
Website: www.wettsteinorganicfarm.com
Farm location: 2100 US Hwy 150, Carlock, IL 61725

Dennis and Emily Wettstein’s picture-perfect farm in the rolling hills of the Mackinaw River valley, supports a family of 11 through hard work and commitment to quality organic farming.

Emily and Denny sell certified organic beef, pork, poultry and eggs directly to legions of customers who value fresh, healthful food and who want to see their food dollar benefit local farmers. They also raise organic soybeans, corn and other grains that they make into feed for all their animals, and sell to neighboring organic livestock and dairy farmers.

“We enjoy everything we do on the farm,” says Denny. “The most encouraging change we’ve seen since 1985,” says Emily, “is that more and more people are coming to us for their food. City people are coming back to the farms with their own children to learn where their food comes from and how it is grown.” Denny adds, “Our experience over the past 20 years with organic farming has restored our love of farming and given us the hope that the future of farming, if we continue to think outside the conventional box, is very promising.”

adapted from www.slowfoodchicago.org

www.visitnorthernillinois.com/wineTrailWineries.html

August Hill Winery
106 Mill Street, Utica, IL 61373
815-667-5211
www.augusthillwinery.com

Fox Valley Winery
The Faltz Family
5600 Route 34, Oswego, IL  60543
630-554-0404
www.foxvalleywinery.com

Illinois River Winery
723 South Clark Street, Utica, IL  61373
815-667-4012
www.illinoisriverwinery.com

Sycamore Winery
322 West State Street, Sycamore, IL  60178
815-899-2920
www.sycamorewinery.com

Waterman Winery and Vineyards (formerly: Stiengtunt Vineyards & Winery)
11582 Waterman Road, Waterman, IL  60556
815-264-3268
www.sunsetwines.net

These wineries grow and bottle their own grapes and each one has a unique story.  One winery is the first to grow the first Chardonnay grape in the State of Illinois successfully. Another Winery just won the best White Wine at the Illinois State Fair for the second year in a row.  The third only uses the grapes they grow to make their wine.  Start out early, these wineries are not that far, so make a day of it and taste the fruit of Illinois.

Pine Row Farm will be selling Nantucket pie pumpkins at the Geneva Green Market, NFP this week. Enjoy them now or bake and freeze the puree for Thanksgiving pies.

Famous Pumpkin Pie

Serves 8
Adapted from Rick Rodgers’ “Thanksgiving 101″ (William Morrow. $15.95 paperback.) This pie, delicious chilled and topped with whipped cream, can be made a day ahead of time. Be sure to refrigerate leftovers.

• Dough for 1 (9-inch) single crust pie shell
• 2 eggs, slightly beaten
• 1 3/4 cups pumpkin puree
• 3/4 cup sugar
• 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (12-ounce) can evaporated milk or 1 1/2 cups half-and-half

Line a 9-inch pie pan with the pie dough. Pre-heat the oven to 425 degrees.

Meanwhile, beat all remaining ingredients together in a large bowl. Pour into the pie shell. Place on a baking sheet. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake the pie until a knife inserted near the center of the pie comes out clean - 40 to 50 minutes. Cool completely.

Crepes:

• 4 whole eggs
• 1 cup water
• 1 cup milk
• 2 cups unbleached four
• 1/2 tsp salt
• 1 T sugar
• 6 T unsalted butter, melted

Beat eggs, water and milk in a bowl. Beat in the flour, salt and sugar, then the butter until the mixture is smooth. Refrigerate until ready to use.

Apple Filling:

• 2 T unsalted butter
• 1/2 cup sugar
• 1/4 cup apple cider
• 7 apples, peeled, cored and thinly sliced
• 1/2 tsp cinnamon

Melt the butter and sugar in a saute pan over medium heat. Add the cider. Add the apples and cook until the apples are cooked through but still hold their shape. Add the cinnamon and set aside.

Caramel Sauce:

• 3 cups sugar
• 1 cup water
• 2 cups heavy cream

Combine the sugar and water in a heavy saucepan over medium heat. Cook until mixture turns golden brown. Remove from heat and beat in the cream with a wire whisk.

To Assemble: Fill the crepe with apple mixture. Roll it and if desired, top with vanilla ice cream. Drizzle with caramel sauce.

Kendra Morrice isn’t about to pay $4.53 for a box of cereal at the grocery store, not when she can order a dozen at $3.75 a pop through her food-buying club.

“In the long run, you’re saving oodles,” said Morrice of Des Plaines, who estimates she salts away hundreds of dollars a year through membership in a club in Chicago’s Oriole Park neighborhood. “But you want to be sure you’re going to be using 12 boxes of cereal.”

Spurred by the sluggish economy, there is welling demand for such clubs, which allow consumers to band together–neighbors, friends, co-workers–and pay wholesale prices for large food orders, experts say.

Always a “well-kept secret,” food clubs have experienced on-again, off-again success. Now they are ripe for a new surge of interest during the economic downturn, said Ronnie Cummins, national director of the Organic Consumers Association, a non-profit based in Minnesota.

Read the full story here…

Genetically modified organisms are already all around us: in crops that grow faster, bigger, in more extreme temperatures, or in ways that resist pests and disease; in pharmaceuticals; in animal testing; and in the production of cheese, bread, beers, and wines.  But what the future holds, at least in the eyes of proponents of genetically modified animals, are animals that grow faster, emit less phosphate or methane in their manure, are resistant to diseases like mastitis or mad cow, or have omega-3 fatty acids at levels similar to fish. The first animal to go through the regulatory process will probably be an Atlantic salmon developed in a Massachusetts lab. According to the New York Times, the fish fattens up to market weight in 18 months instead of 30.

Read the full article here…

Chef Jeremy Lycan, along with Kevin Bozis from the Spice House and Matt Lennert from Moveable Feast will prepare a six course meal paired with wine for $125 inclusive of tax and gratuity. A portion of the proceeds will benefit the Chef’s Demonstrations held weekly at the Geneva Green Market.

All three of these chefs have participated in the Geneva Green Market’s Chef demos.  We would like to thank them in contribution towards the maintenance the Chef’s demos for next year.

To all the Chefs and cooks who contributed their time and talents in creating the demonstration, we thank you. These talented individuals added so much to educational aspect of the Geneva Green Market, NFP.

Support the Chef’s Collaborative Dinner
When : Wednesday, October 22, 2008
Time: 6:30 p.m.
Where: Niche Restaurant
14 South Third Street
Geneva, IL
Six course meal paired with wine
cost: $125 inclusive of tax and gratuity - limited seating
Call to make your reservation:  630.262.1000

The menu:

• Peppery arugula & potato soup with soft pretzel “croutons
• Shredded beet spread served with homemade crackers
• Grilled sausages, roasted onions, & fennel with cranberry jalepeno jam
• Tangy autumn greens with roasted squash, honeyed walnuts, dried cherries & blue cheese in a cider dressing
• Roasted apple sauce
• Hearty dark breads & Bron’s Bees honey butter
• Cranberry pumpkin bread pudding with carmel sauce & whipped cream garnished with carmel corn

When: Thursday October 16
Where: Heritage Prairie Farm
2N308 Brundige Road, Elburn, IL 60119
Time: 6:30 PM reception, dinner at 7:00 PM
BYOB:  Fresh apple cider will be served. Feel free to bring your favorite beverage to enjoy.
Price: $60 per ticket or $55 per ticket when paying for 4 or more tickets

A credit card number holds your reservation. Payment due at time of dinner. Tax and gratuity not included. Arrangements will be made for inclement weather. Limited seating is available so make your reservation today by calling (630) 443-8253.