News from North Pond July 2008  News from North Pond Thursday, July 17th, marks the annual, no-holds-barred Green City Market Barbecue in the midst of Lincoln Park. Come join many of Chicago's best chefs for a delicious evening of tasting, music and fun. Last year, over 1,000 people attended to give their support - spiritual and financial - to the market. This year's fiesta promises to be even bigger and better. Tickets are $50 in advance, or $60 on site. Click here for more info. Another year, another natural disaster. Last month's heavy rains in the Midwest have caused debilitating conditions for farms and families in Wisconsin and Iowa. Consider donating through FarmAid's auspices.  Hot off the press: the new, improved and updated "Seafood Solutions Guide to Sourcing Sustainable Seafood." Through the Chefs Collaborative, a fresh and frisky edition of this informative booklet is available to all who register name and email info. Please consider joining the Collaborative for constant and critical information like this. Here's the link to download the latest version.  Cubs: a couple of (South Side) hiccups, but still the best record in baseball.
Tips from the Green Market If you haven't yet perused any of this month's missive, then you haven't figured out that July's all about apricots. Mmmmm. These beauties come into their own this month, and after last year's disastrous spring freeze-out -- which essentially caused a Midwest apricot no-show at the market -- this year's fruits are particularly (and deliciously) welcome. Most people, unfortunately, don't and can't know the wonder that is the fresh apricot, simply because it has become harder and harder to find the more flavorful and special varieties rather than the more industrially durable (and blander, mushier) strains.  Though 95% of this country's apricots grow in California (by way of China), check out and ask about the different varieties we grow here, mostly in Michigan. The Blenheim/Royal and Moorpark/Wenatachee varieties are two of the finest, if you can find them. Ripe apricots -- and they have to ripen ON the tree -- are fabulous grilled, poached, quickly sautéed and (of course) raw. And if you've never considered extracting and using the exceptional kernels within the pits, you're missing out. Big time. The kernels perfume the syrups and bases we use here to make our sorbets and ice creams. Drink of the Month Apricot Rum Summer 1½ oz. spiced rum ¼ oz.   triple sec ¼ oz.   simple syrup 1/3 c    apricot nectar            or puree 1 ea     fresh apricot,             halved, pitted Muddle half an apricot in glass. Add all other ingredients and ice, and shake well. Pour into powdered sugar-rimmed glass. Garnish with wedge of remaining half-apricot. And speaking of puree(d) drinks, check this out. Watch Our Garden Grow Our July Garden Borage Nasturtium Another Pithy Article / Think Piece Here's an entertaining National Public Radio story you may have missed last year - but that you might consider this summer as your uncork your favorites. Smile.  It's July...	Tips from the Fish and Meat Market July begins the peak season for (California) white sea bass -- which, despite its name, is actually a member of the drum or croaker family. A delicious and relatively versatile fish in the kitchen, white sea bass was for a time in steep decline due to the degradation of its spawning habitat and the decline of its favorite prey, the succulent and underappreciated sardine. Fortunately for all of us, better management and habitat rebound has allowed this fish to proliferate once again and we will be offering it this month when it's available, caught by hook-and-line. The flesh is generously fatty, yet firm and meaty enough to allow grilling (if treated carefully to prevent drying out or toughening). It's equally good braised or paired with other summer flavors or ingredients, like corn, basil, tomatoes, or even - yes - apricots.   Recipe of the Month Apricot-Almond Tart Yield: one nine-inch tart Ingredients 1 ea    9" tart shell, pre-baked 125 g  butter, softened 125 g  granulated sugar 125 g  almond powder (available at finer food           stores) 2        eggs 25 g    all-purpose flour, sifted 20 ml  spiced rum (opt.)           cinnamon, ground, to taste 24      fresh apricots (about 3 lb), halved and           pitted Preparation Can be done day before: Cream butter and sugar. Add powdered almonds and cinnamon, and beat well until lightened. Add eggs one-by-one to incorporate. Carefully fold in flour and then mix in rum. Reserve. For Tart: Preheat oven to 325°. Spread even 1/3" layer of reserved almond cream on base of tart shell. Place tightly-packed concentric circles of apricot halves (on their sides, "nesting" within each other) inside the shell. Place in oven and bake until tips of apricots begin to brown, about 30 minutes. Remove, cool, dust with powdered sugar and serve with your favorite ice cream. Farm of the Month Lofoten Fish 907-772-2680 Based out of Petersburg, Alaska, George and Cynthia at Lofoten Fish supply us with some of the most delicious, pristine and freshest salmon imaginable. They navigate the beautiful waters of southeast Alaska and fish the area at the mouth of the Stikine River in the Frederick Sound. The king (Chinook) salmon season has just finished, and we'll soon move into the deep red, richly flavored sockeyes. Cynthia and George are particularly aware of the fragility of our seas and its ecosystem and inhabitants, and make sure that the fish they catch and send us are treated with the utmost care, retaining the integrity and inherent flavor one only finds in the salmon available up their way. For more information, click here. Charity of the Month Angelic Organics Learning Center 815-389-8455 Ten years ago, biodynamic farmer John Peterson (of "The Real Dirt on Farmer John" fame) and some Chicago-area residents founded the Angelic Organics Learning Center in an effort to renew understandings and relationships between farms, people and their communities. The Learning Center, through its "living classrooms," strives to build and foster local food systems by educating and training family members, community members and aspiring farmers to celebrate the land we all share, through change. Consider donating. For more info, check out the Angelic Organic Learning Center's website.
Bruce Sherman North Pond -- Chefs Collaborative -- Green City Market 773-477-5845 North Pond