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.
Farmers market manager, Colleen McNichols, is looking ahead to the 7/7 market and shared some tips and updates with Oak Park Eats:
The sweet corn is almost ready! July 14 will be the official sweet corn introduction, but look for a tease of sweet corn this weekend. And do not forget our big corn roast on August 11 with farm fresh corn and butter. See you Saturday–what looks to be a lovely summer day!
This week the market will also offer the season’s first blackberries, tart cherries (and sweet), zucchini, potatoes, green beans, cucumbers, spring kohlrabi, and patty pan squash. Of course greens and root vegetables have been thriving and market shoppers can expect many varieties of produce this week. Also, set a beautiful table with fresh sunflowers, gladiolus, lilies, snapdragons and zinnias.
Bake sale: PFLAG
Guest vendor: Minni’s Organic Blueberries
Chef demo: A chef from The Heritage will perform a cooking demonstration.
Geneva Lakes Produce: Look for a limited supply of the first sweet corn of the season this Saturday from their ILL farm. It will sell our very fast, so come early. The corn from their WI farm is still a week away.
Herbally Yours: Hand-crafted small-batch herbal infused vinegar and herbal seasonings will be available for purchase on 7/7.
Farmer John Smits: This Oak Park Farmers Market vendor is back this week for the first time this season with a little bit of the first sweet corn of the season!
MARKET READY RECIPE: Raw Kohlrabi Salad with Apples, Fennel and Pecans
Make the most of the spring kohlrabi harvest at the Oak Park Farmers Market with my simple side dish salad. In addition to bring a notable source of vitamin C, this unusual vegetable, is an excellent source of potassium, a good source of calcium and offers three grams of protein per serving. This unsung hero of the produce stand offers cooks maximum versatility as everything from its bulb to the greens are edible and can be served cooked or raw. Kohlrabi offers diners a flavor subtly similar to cabbage with a noticeable sweetness.
Farmers Market Inspiration: Raw Kohlrabi Salad with Apples, Fennel and Pecans
Serves 4-6 as a side dish
For the dressing:
- 1 Tablespoon sugar
- 2 teaspoons Dijon mustard
- ½ teaspoon lemon zest
- 1 teaspoon fennel fronds, chopped
- 1 teaspoon poppy seeds
- ¼ Cup lemon juice
- ½ Cup olive oil
For the salad:
- 1 Cup watercress sprigs
- 1 small kohlrabi bulb, halved and thinly sliced
- 1 Granny smith apple, halved and thinly sliced
- 1 Fennel bulb, halved and thinly sliced
- ¼ Cup pecan halves
To make the dressing, whisk together the sugar, mustard, zest, fronds, poppy seeds and lemon juice. Season with salt and pepper. Gradually whisk in the olive oil in a thin stream until dressing is emulsified. Adjust seasoning and set aside.
Place the watercress on a serving platter. Arrange the sliced kohlrabi, apple and fennel on top of the watercress and sprinkle with the pecans. 3.Drizzle the salad with the prepared dressing and sprinkle with additional fennel fronds and poppy seeds if desired.
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