Farmers Markets Offer a Glimmer of Hope for a Sane and Healthy Future
06/08/20
by John Diaz
The author, John Diaz. Image courtesy of himself.
The opening of farmers markets in Chicago reminds me of opening day for your favorite baseball team. It launches Chicagoans out of the miserable winter and into the celebration of summer. In 2019, Chicago hosted over 30 weekly farmers markets throughout the spring and summer months, which brought the neighborhoods together through food and community.
In early April, just three weeks into the pandemic, I was watching farmers destroy their spring crops due to the fact that their supply chain had been instantly cut off with the closure of restaurants across the country, and immediately began to wonder whether there would be markets this year.
Through relationships that I built with local farmers while growing up in Virginia, it became evident to me very quickly how much the farmers value their consumers. These farmers are extremely humble individuals, as they depend solely on the sale of their products to restaurants and markets.
Knowing the importance of these markets to both the farmers and the community, I really wanted to find a way to create an open-air farmers market that complies with all safety requirements during the pandemic. In addition to the destruction of crops, Chicagoans are finding themselves with limited access to fresh produce, as shopping in a large grocery store can be challenging. What better way to help these small farmers who are struggling, and to bring a community together, than to adapt our way of thinking and create a social distance-friendly farmers market within my community?
I am fortunate enough to be the executive chef at Lakeshore Sport & Fitness in Lincoln Park, which has an uncovered 12,000 square foot parking lot where we can easily host 14 vendors in a line with up to 30 feet in between each vendor, and have separate entrance and exit points. My team and I have used an online reservations system that is able to control the amount of people within the market at any given time, and have also implemented a cashless transaction program.
Farmers are very proud of their products and the creation of our market gives them the chance to interact one on one with the consumer. During these conversations, the farmers can answer questions and share some of their favorite ways to cook or use the items that they are selling, which continues to strengthen the aspect of community around the very concept of farmers markets.
In a season of revenue loss for most restaurant owners and farmers, we decided that all proceeds received would go directly back to the farmers, with no fees for booths or percentage of gross revenue collected. Although we are not creating any monetary revenue from hosting this market, the amount of gratitude from the farmers and the community makes this more valuable than money for us.
Special thanks to the farmers and small businesses that have participated in the market so far this year:
Mick Klug Farm
Closed Loop Farm
Frillman Farm
River Valley Ranch
Petals Farm
Verdant Hollow Farm
Forage & Foster
Won Kim and friends
Seafood Merchants
D’Artagnan
Lost Larson
Mom’s
Marz Brewery
Twisted Hippo Brewery
We will continue to host the market at our Lincoln Park location (1320 W Fullerton Ave). For information on attending or to become a vendor, please email johnd@lakeshoresf.com
Farmers Market Omelette
(yields 2 omelettes)
Ingredients
6 Closed Loop Farm Eggs
1 Bunch Mick Klug Asparagus
¼ lb Dartagnan Berkshire Ham
½ cup Goat Cheese from Forage & Foster
Preparation
1. Blanch asparagus in salted boiling water. Once cooked, chop and set aside.
2. Chop ham and crumble goat cheese and set aside.
3. Crack and whisk eggs.
4. In a non-stick pan (I use a 9-inch pan), place a tablespoon of melted butter or spray with a non-stick spray.
5. Place pan on burner and add half of the eggs. PRO TIP: do not get the pan rocket hot before you pour your eggs in. I start from a cold pan.
6. With a rubber spatula, stir eggs until you see a base forming.
7. Add half of the toppings and finish under broiler for 1-2 minutes.
8. Fold over and flip on a plate.
9.Repeat steps 4-8 with the leftover egg and toppings if you have a spouse, morning guest or you just want a second omelette.
Serve it with a salad or hash browns.
John Diaz was born and raised in Virginia. He honed his culinary skills in the DC area under Chefs Michel Richard, Tracy O’Grady and Bob Kinkead. John now calls Chicago home, however, he will continue to support DC sports teams.
John Diaz worked on this piece with Won Kim, the Quarantine Times Monday editor. Each week, Won selects a Chicagoan to share a commissioned creative response to the pandemic.