via OPFM

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. 

Colleen McNichols, Oak Park Farmers Market Manager, chatted up our farmer friends from Mint Creek Farms. While they have loads of grill worthy meat cuts at the market every week they’re suggesting we take advantage of  all this lovely weather ask  and grill up uncommon grill cuts like turkey wings, turkey breast, lamb kabob meat, lamb leg steaks or beef brisket. The folks from Mint 

Bake sale: LaLeche League

Special guest: Village of Oak Park Health Commissioners

Chef demo: Chef Sieger Bayer from The Heritage will offer padron peppers with aioli and lemon from 9-11:00am.

Upcoming event: Corn Roast August 11th; cash only

  • Enjoy fresh-picked corn from market growers sold by the ear hot off the roaster from about 9 am to noon at the Farmers’ Market’s annual corn roast. Be sure to bring cash as credit cards are not accepted when purchasing roasted corn, which will be sold for $2 per ear.

Vendor Updates:

Mint Creek Farms: Look for wide selection of meats  including many grill cuts in addition to  beef jerky, beef franks, and beef snack sticks for every organic pastured beef lover! Eggs will still be in short supply this week so come early for the change to get some. 

Brian Severson Farms: Look for heritage popcorn at the stand. These special kernels come from an heirloom open pollinated variety of popping corn dating back to the 1800’s.  It’s a white variety that tastes good plain (even if popped without oil in an air popper) and is reasonably hulless. Look for air popped samples of this  healthy, whole grain, high fiber, great tasting snack food at the market this weekend.

Geneva Lakes Produce: The first watermelons of the season are ready. Come early to get them while they last. Big musk melons/cantaloupe and tons of peppers will be available, too. 

North Wichert Gardens: Fragrant Tuberoses and beautiful Dahlias will be on hand.

Prairie Wind Family Farm: Look for this stand to continue to have a nice selection of soil-grown organic beefsteak/slicer and heirloom tomatoes.

Market Ready Recipe: Watermelon,Tomato and Goat Cheese Salad

Watermelon, Tomato and Goat Cheese Salad

This salad is most interesting when the tomatoes are roughly cut in different shapes; try to create  a combination of chunks and slices. The unique dressing has cooked elements to bring out the flavors of the bold spices and mellow the harshness of the garlic and red onion.

  • 3 tablespoons sliced almonds
  • 5 garlic cloves, thinly sliced
  • 2 teaspoons garam masala powder 
  • 1/4 teaspoon cinnamon
  • 1/4 C minced red onion
  • 1/4 Cup extra virgin olive oil
  • 2 TablespoonsTablespoon sherry vinegar
  • Juice of 1 lime
  • 1Tablespoon honey
  • 1 cup watermelon, cut into 1/2-inch cubes
  • 1 serrano,minced
  • 1/4 C Italian parsley, chopped
  • 2 T mint leaves, chopped
  • salt and pepper
  • 6 assorted heirloom tomatoes, roughly chopped
  • 1/2 cup goat cheese, crumbled    
  • 1/4 Cup roasted salted pepitas

To make the dressing, combine the almonds, garlic, garam masala, and cinnamon in a small saute pan over medium heat and saute for 3 minutes. Add a dash of olive oil and the onions.  Saute until onions are just tender.  Remove from heat. In a separate bowl, combine the olive oil, vinegar, honey and lime juice. Whisk in the almond- mixture.Toss the watermelon, jalapeno, parsley, and mint in a large bowl. Season with salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with goat cheese and pepitas and serve immediately.

Join the discussion on social media!