Sue Gill

The Oak Park Farmers Market, offering high quality, locally-grown produce, is held in the Pilgrim Church Parking lot at 460 Lake St. from 7 a.m. to 1 p.m. every Saturday through October. | Thanks to Sue Gill of Oak Park for her photos of the 6/23 farmers market.

Farmers Market Manager, Colleen McNichols, is looking ahead to the 6/30 market and shared some tips and updates with Oak Park Eats:

This warm summer weather is producing some extraordinary harvests, here in the Midwest!The 6/30 market will be the last week of strawberries–get them while you can and freeze them.

Michigan fruit growers (numerous farms) are excited about the sweet cherries arriving this week in abundance. Tart cherries will make an appearance the first weekend in July. The first raspberries of the season and some blueberries will make an appearance at the market this weekend; they are not abundant yields, so come early before they sell out. July is going to be the month for blueberries!

IMPORTANT REMINDER: Please remember to bring bags and or storage containers to transport your produce and berries (yogurt containers with lids work well for berries). The Oak Park Farmers Market is working to reduce the need for single use plastic bags at the market. Thanks for doing your part!

Bake sale: Oak Park Women’s Exchange

Guest vendor: Bushel and Peck’s

We love coming to OPFM as a pop-up vendor, so you do not have to make a road-trip to our Beloit store and farm. From our best-selling hot-sauces to fermented jarred items; our preservation kitchen products are unique because we grow everything ourselves. We will be present this Saturday and next SATURDAY –and we will not be back in OP until August. Store up now for the summer.

VENDOR UPDATES:

Katic Breads: Offering two specialty items on 6/30; Blue Cheese Roasted Walnut Bread and  Pistachio Blackberry Croissants. Get a behind the scenes look at this unique family-run bakery HERE.

Prairie Wind Farm: Zucchini, cucumbers and beets are here!

Herbally Yours:  Back this week (every other week) with award-winning artisanal herb-infused vinegars (featured in Michelin Guide Chicago 2013). They also offer dried herb rubs and herb blends. All ingredients are homegrown and they do not add salt nor MSG. 

River Valley Ranch: Five varieties of (chemical-free) mushrooms and a seasonal harvest of vegetables and herbs will be out in full force this Saturday. Check out their handcrafted food products (mushroom tamales, sauces, granolas, dips, pastas, etc.) and farm-to-table cuisine.

MARKET READY RECIPE: Garlic Mushrooms with Arugula

The Oak Park Farmers Market is fortunate to have, River Valley Ranch,  the largest (and oldest) organic mushroom farm in the Midwest. Check out their fabulous market friendly recipe!

Farmers Market Inspiration: Garlic Mushrooms with Arugula

  • 8 Garlic scapes, minced
  • 2 Large Onions (red or white)
  • 1 lb Crimini Mushroms
  • 3 Stalks of Celery
  • 1 C. arugula
  • Olive Oil
  • Salt and Pepper to taste

Julienne onions and celery and place in cold pot on low heat with the oil, garlic and seasoning, cover. Once the onions are melted but not caramelized add the mushrooms and raw garlic and cook for 10-15 minutes covered.  Once the mushrooms have reduced in size by 1/3 add the arugula and remove from heat.  Try adding diced jalapeno for a little kick or a shot of Worcestershire.  This recipe also works very well with Shiitake and oyster mushrooms in place of half of the Crimini.

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