Geneva Green Market: Geneva, Illinois - A Local Food Green Farmers Market

Niche Restaurant will be hosting a Chef’s Collaborative Dinner benefiting the Geneva Green Market, NFP on Wednesday, October 22, 2008, at 6:30 p.m. call for reservation 630.262.1000

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

Come shop for your Thanksgiving dinner ingredients, pick up pre-ordered grass fed turkeys from Caveny Farms and crafts that make great Christmas gifts. There will be locally grown, organic food and craft vendors.

Enjoy a locavore brunch before or after you shop!

Sunday, November 23, 2008
Hosted by Inglenook Pantry
11 N 5th Street
Geneva, IL 60134

Thanksgiving Market: 10:00 a.m. thru 3:00 p.m.

Locavore Brunch: 10:30 a.m. thru 2:00 p.m. $12.95; $5.95 for kids 6 and under

Note: We are also still looking for craft vendors. If you would like to participate in this market contact Karen at (630) 208-9321.

Edible Chicago is a publication dedicated to providing its readers with “a direct connection to the local producers who can provide a bounty of fresh ingredients for consumption.”  Their mission is to educate people about local food and the benefits that local food brings to their communities.  Edible Chicago “values local, seasonal, authentic foods and culinary traditions.” The magazine helps bring the farmer and community together to utilize natural, healthy resources to enhance the quality of food consumed every day.

The Geneva Green Market is a local distributor of edible Chicago in the Fox Valley area.  Copies are available at the market, Thursdays 7:00 a.m. - 1:00 p.m., 75 N River Lane in Geneva.  For more information about Edible Chicago, please visit their website, www.ediblechicago.com.

Fresh at the Market:
beets, blackberries, fall flowers, greens, heirlooms (portland), honey crisps, lamb, macintosh apples, peppers, pork, potatoes, raspberries, squash (summer), squash (winter), sweet corn, swiss chard… and much more!

Chef’s Demo:
Chef Jeremy Lycan of Niche

Kids Corner:
Homemade applesauce
Dianne Peterson - talking about water … will have stainless steel water bottles for sale from Klean Kanteen

Special Guest:
Dave Coulter - Arborist for the city of Geneva
If you have question on Ash Borer in Geneva check out the city’s info
http://www.geneva.il.us/BulletinBoard/emeraldashborer.htm

Winner of the Wine and Local food basket:
B.J. German of Geneva

Directions for Making Applesauce

Ingredients and Equipment:

• Apples (see step 1)
• Cinnamon
• Jar grabber (to pick up the hot jars)
• Lid lifter (has a magnet to pick the lids out of the boiling water where you sterilize them.
• Jar funnel
• At least 1 large pot (at least 8-quart size or larger)
• Large spoons and ladles
• Ball jars 1 Water Bath Canner (a huge pot with a lifting rack to sterilize the jars of applesauce after filling. You can use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they’re worth the investment.
• Sieve: KitchenAid with the Sieve/grinder attachments ($370) or a Foley Food Mill ($25) or if you are really into a tedious, time-consuming method, a simple metal sieve.

Recipe and Directions

Step 1 - Selecting the apples

The Fuji’s and Gala’s give it an aromatic flavor! Honeycrisp and Pink Lady are also excellent, sweet, flavorful apples. Macintosh with some Jonathan mixed in make a more tart Read More…

Lyon Fishery Farm raised Trout of Sandoval, IL

Lyon Fishery is offering trout through Curd and Whey this Thursday at the Geneva Green Market.

There is a demand by environmentally conscious consumers for fresh, healthy, good tasting food products high in protein, low in fat & cholesterol and contaminate free.

The general perception of farm raised products is positive. Compared to wild caught species, farm raised aquaculture products are considered fresher, higher quality & have greater price stability.

Rob Murphy will be demoing this Thursday and answer question about farmed raised trout.

Garbage: The Revolution starts at Home

A documentary film screening on the hard-truth facts about of the global impact of one family’s waste…

How much garbage does an average family generate in three months?
What is the effect on the environment?
Find out the first weekend in September at a screening of “Garbage: the Revolution Starts at Home.”
Geneva Green Market, NFP and Geneva Film Festival will present the film at 7:15 p.m. Saturday, Sept. 6, at River Park in Geneva. Admission is free.

“Garbage,” a film by Andrew Nisker details the global impact of local waste. Concerned for the future of his new baby boy, Sebastian, Nisker takes an average urban family, the McDonalds, and asks them to keep every scrap of garbage that they create for three months. He then takes them on a journey to find out where it all goes and what it’s doing to the world.
From organic waste to plastic bags and water bottles to the waste they create carting their kids around town, the McDonalds discover that for every action there is a reaction that affects them and the entire planet.

The park is located at 75 River Lane, just north of Riverside Receptions. Movie-goers are encouraged to bring blankets, flashlights and chairs.

Locally made root beer floats, apple cobbler, or 3 large cookies will be available for purchase for $5 at the screening. Pre-dessert tickets will be sold at Geneva Green Market (5 desserts for $20) from 7 a.m. to 1 p.m. Thursdays. All proceeds will benefit the Geneva Green Market, NFP.

Rain location will be the Geneva History Center, 113 S. Third St.

“We hope the documentary screening of ‘Garbage!’ will get people excited about attending Geneva’s upcoming film festival,” said Vic Portincaso, event chair. Sponsored by the Geneva Cultural Arts Commission, the Geneva Film Festival, now in its second year, will be held Saturday, Nov. 8. The festival will feature morning workshops by film producers, writers and directors. Movie screenings of the finalist movies from the contest will be held throughout the day. All ages are welcome.

The activities will culminate that evening at an awards ceremony at the history center, where the winners will be announced in the seven categories of films: Feature Films, Short Film; Short Documentary; Animation; Music video; Student film (College/University); and High School.
Submissions to enter the contest must be postmarked by Monday, Sept. 15. For more information, visit www.genevafilmfestival.org. Read More…

In celebration of Geneva’s annual Festival of the Vine, the Geneva Green Market will hold a “Local Food Gift Basket” give-a-way containing the best of Local Wine, Local Food and Cheese!

Come sign-up at the Geneva Green Market, one entry per Thursday, with a drawing on September 11, 2008.

Festival of the Vine
September 12 - 14, 2008

The autumn harvest is celebrated with food and wine tasting, flower markets, antique carriage rides and family games. Reap the best of Geneva cuisine from a smorgasbord of specialties from Italy, Mexico and France. Whether it’s fine dining or a deli you crave, you’ll find it all under a huge outdoor tent in downtown Geneva.

Other events include crowd-pleasing music & live entertainment, our renowned Fine Arts & Crafts Show.

Fresh at this Weeks Market:

• Beans
• Broccoli
• Cabbage
• Carrots
• Cauliflower
• Chinese Cabbage
• Fennel Bulbs
• Kale
• Summer Squash
• Sweet Corn
• Swiss Chard

Chef’s Demo:

Chef Jeremy Lycan, of Niche Restaurant, in Geneva, IL

Kids Corner:

Talking about plastic bags and how we can bring our own to the market. Decorating our own bags!

The Chicago Tribune featured a cover story with Chef Jeremy Lycan, of Niche Restaurant and vendor Heritage Prairie entitled “Support Your Local Farmer - Movement to eat food grown within 100 miles of home is gaining traction” in the July 6, 2008 issue:

Growing concern about such “food miles” has inspired many consumers to become locavores.

Betsy Zinser, 44, of Batavia began her pursuit of locally grown food two years ago after finding that a bag of broccoli in her freezer was produced in China.

Deri Gray, 47, a dedicated locavore in Geneva, said the ability to trace her food to its origin has given her peace of mind, particularly while health officials have been focused on tomatoes as they probe a nationwide salmonella outbreak.

“I knew right away the tomatoes I got here wouldn’t be tainted,” Gray said outside the Heritage Prairie Market in Elburn. “It hasn’t been touched commercially, so there’s nobody in between contaminating it with any disease.”

Many locavores cite a different reason for their dietary decision: Locally grown food is fresher, more nutritious and tastes better. That may explain why many chefs in the Chicago area’s trendiest restaurants feature locally grown ingredients.

“We’re finally getting back to craving the flavor and textures of produce that’s extremely fresh,” said Jeremy Lycan, chef at Niche Restaurant in Geneva.

Lycan gets his rib-eye from Dietzler Farms, a 750-acre farm in Walworth County, Wis., about 65 miles from his restaurant. And he gets garlic and beets from Heritage Prairie Market.