Smile Politely.com / Food & Drink

Market Watch: Stone Fruit Summer

2008-07-25T14:00:00Z

Every time I think I know what to expect at Market at the Square, someone shows up with something new. Case in point: early orange plums from Jeff Meyer of Villa Grove. Last Saturday, I bought a quart for five dollars and they were well-worth the cash. Sweet and slightly tart, these little orange beauties made a great little tart perfectly paired with vanilla ice cream — definitely summer at its best.

]]> Despite the rain, again, the market was slammin'. You know the market is in full swing when shoppers are toting wagons full of produce through the crowded aisles. There were so many performers this past week that there was literally music around every corner, great to listen to while standing in line for the fresh picks. I think it has rained so often this summer that the locals have finally decided to dig out their umbrellas and hope for the best; after all it is sweet corn season.

Speaking of corn, as Lisa Bralts, director of the market, noted on her Market at the Square blog, the supply is a little shy right now, and it is a good idea to get to the farmer's market before 10 a.m. if you want to get your hands on some ears.

The forecast this weekend is iffy, but we can expect to have plenty of peaches, nectarines, blackberries, blueberries, tomatoes, zucchinis, potatoes, green beans and so much more.

Market at the Square runs every Saturday from 7a.m.-noon, rain or shine now through Nov. 8. The farmer's market is located in the parking lot of Urbana Square Mall on the corners of Vine and Illinois streets.

Finding The Wok: One of Central Illinois' Best-Kept Secrets

2008-07-21T14:00:38Z

Just off Interstate 74 at the Mahomet exit (Route 47 south, exit 172) is a small Chinese restaurant that's one of central Illinois' best kept secrets. At first glance, this generic-looking strip mall joint looks like a second rate Chinese take-out restaurant in the middle of nowhere. The dining room looks sparse, the fluorescent lighting a little harsh and it's sandwiched between a Subway and a nail salon.

But take a closer look and you'll see red strips of paper with Chinese writing hanging on the wall. That's a good sign — that's their "secret" Chinese menu. Look around at the tables and you'll see at least one or two tables with Chinese people eating (that's another good sign). Go up to the counter and Tina will greet you like a regular, just like she did at the old Mandarin Wok on Green Street more than three years ago.

]]> When we first discovered where Tina and her dad were hiding out, we asked why they moved. Tina explained that she and her dad sold Mandarin Wok in 2004 because the restaurant got too busy. She and her dad were overworked. They signed a non-compete contract with the new owners that required them to be at least 15 miles away from campus if they were to open a new restaurant. So here they are, in Mahomet, where things are a little quieter, and they can actually enjoy running a smaller restaurant.

Quieter on weeknights maybe, but on weekends every table is full of happy diners, most of them loyal customers from Champaign-Urbana. And if there's an empty table, it has a "reserved" sign on it. Word of mouth got around pretty quickly that all your favorite dishes from the old Mandarin Wok can be had right here in Mahomet. And Tina still remembers what you ordered last time as well as what your favorite dishes are.

So how do you get a reserved table? All you have to do is call ahead and tell Tina what time you are coming. So on a recent evening, we called and asked Tina to prepare a banquet for four. Instead of asking for our usual favorites (Three cup chicken, snow pea tops, fried tofu), we told her that we were in the mood to try something new. We asked her to surprise us with dishes not usually available at other Chinese restaurants. And surprise us she did.

When we got to the restaurant, there was indeed a red reserved sign on our table. Not long after we sat down, Tina brought us a pork dish, a chicken dish, a fish dish and a vegetable dish. She then proceeded to explain each dish to us in detail. The pork dish was prepared with five special spices that her dad mixes personally and it was served on two pieces of crunchy fried tofu. The chicken dish was prepared with Taiwanese hot oil that her dad makes from scratch. She decided to have it prepared with bones in the chicken because that's traditional (and it tastes better!). She couldn't remember the English name of the fish, but she described it as "similar to halibut," and it was steamed with ginger and scallion, then topped with a light soy sauce. She just got some fresh razor melon in, so she asked her dad to simply sautee it with a little garlic and salt — and that's all it needed.

Once again, Tina had taken care of us and designed a perfect meal, balanced with a variety of flavors and textures — some spicy, some delicate, some strong, some subtle, some crunchy, some soft. This is authentic Taiwanese cuisine at its best, prepared by a master chef who has been cooking all his life. If you're into trying new things, forget the menu and just talk to Tina when you arrive. She'll interview you to get a sense of what you like and then will suggest dishes for your approval. Trust me, she knows what's good and what's fresh and she has never failed to produce less than a perfect meal.

Since The Wok doesn't have a liquor liscense (and Mahomet is a dry town), you'll need to plan ahead and bring in your own beer. And if you prefer not to eat on styrofoam plates, you can also bring in your own bowls (really, it's okay, Tina doesn't mind). After all, isn't it the food that really matters?

The Wok
703 Eastwood Dr
Mahomet, IL
(217) 586-1588

Sleepy Creek Vineyards Worth the Trip

2008-07-18T20:00:00Z

Rarely do new businesses call on voters to approve their plans. Before producing wines from thousands of newly planted vines, Dawn and Joe Taylor had to call for a referendum in their part of Vermilion County (Catlin Township) that was still dry from prohibition. The overwhelming voter support (more than 88 percent of the electorate supported them) speaks volumes about these two. Dawn smiles when recollecting how they became part of the community, and how all their neighbors pulled for them. Sleepy Creek Vineyards fills a niche in East Central Illinois, giving us a number of solid wines grown and made just up the road. It's time for all you farmer's market disciples to drink local, too.]]> Prior to housing some 4,300 vines, the land provided habitat for an avid hunter’s pheasant flock. The two began planting vines in 2002. Initial plantings of two sibling hybrids, Marechal Foch and Leon Millot, were followed by Vignoles, Rougeon, Frontenac, Marquette and Le Crescent. While these grapes can all make good juice, their relative obscurity helps limit the pretensions too often accompanying a decent drink.

Joe calls what they make folk wine. They want customers to drink what they like and help make new tasters feel comfortable ordering something new. Visitors find amiable people offering accessible wines. Most wine drinkers claim only to like dry wines. However, nearly all of the big sellers in the US are a bit wet (read: sweet, but not like soda), yet people are embarrassed to ask for something off-dry or sweet. As a whole, the wine industry uses sophistication as part of the experience of wine, and dry is sophisticated. This outdated image predisposes people against trying something new. Dawn and Joe only care that you like what you are drinking.

Sleepy Creek also provides an artistic venue for their area with an art gallery and frequent live music. Their current show is their annual "sow's ear" contest. For 2008 entries reclaimed e-garbage for a new life (check out the George Clooney toaster!). Musical guest perform for intimate crowds in the tasting barn.

Prior to my visit, a number of bad experiences cultivated my own bias against the country winery / art gallery combo. But these guys get it right. The folk wine, folk art, folk music mantra works. Joe doesn’t set out to make the world’s best wine. While what he makes is delicious, he is interested in creating a direct connection from vineyard to mouth. They want people to understand all the work involved in each bottle, to see where the grapes grew and to smell and sense everything leading up to pulling the cork.

Here’s what you can expect:

Dreamer Seyval 2006 I got to taste the very end of last year’s vintage. Sadly, all this is gone, but it hints at good things again for the 2007. Classic Seyval with sweetness balanced by perky, lemony acidity.

Sour Puss 2007 A blend of the Vignoles grown in the vineyard and some Cayuga from southern Illinois. Wonderfully floral and delicate on the nose. Ripe pear and green apple round out the mouth. This may be a bit sweet for my normal taste, but the acid balance is remarkable. This is really drinkable and perfect for a hot muggy summer night.

Bullheaded Red 2006 What a treat! Tones of blackberry and black cherry fruit framed by modest tannin, cola spice, licorice snap and a dry finish. About two-thirds Chambourcin, grown near Carbondale, with estate grown Rougeon providing the balance and that lovely deep purple color. Highly recommended.

Bashful Ewe 2007 Summertime beckons ice-cold rosé. Yeah. 100 percent Frontenac. Just a beautiful color in the glass. Juicy, with strawberry, cherry and a hint of cocoa. Sweet, for sure, but the acidity keeps things from being cloying.

Hen Pecked Red 2007 There are very few sweet reds out there, and even fewer are worth drinking. One hundred percent Frontenac from the vineyard, just like the rose. Joe soaks the skins on this for a week longer, and gets it just right with ample blackberry leaping from the glass. Think curried lamb chops with a black raspberry reduction.

These wines are sold only at the winery. But hey, the trip only took about 25 minutes door-to-door. And while you are there, check out the birdhouses left from the last show, walk around the pond and get over your own pretensions and drink a wine slushy, a new summer favorite. It will go perfectly with the free hot dogs on Fridays. If you need more info, contact them:

Sleepy Creek Vineyards
217.773.0330
8254 E 1425 North Road
Fairmount, IL 61841

Market Watch: And the Rain Came

2008-07-18T14:00:58Z

Last Saturday was the worst weather in current market history. Heavy rains and strong wind gusts made the opening hour of the morning difficult for farmers and vendors who were holding on to their tents and protecting their goods.

The rain didn't end until 8:30 a.m., and several vendors packed it up and headed home calling the day an entire wash. (Pun intended.) Eventually the skies cleared, and patrons showed up in droves turning it into a pretty good day for everyone involved.

]]> Tons of food. The big news: the first sweet corn of the season from Kliess and Schottman Farms. Unfortunately, it sold out before I got any, but thankfully there will be more coming Saturday along with more potatoes, peaches, nectarines, green beans and zucchini. We are sure to see more tomatoes in the coming weeks as all the great heirloom varieties begin to ripen up. Plenty of basil and garlic will be available as well.

For the adventurous:

Grilled Peaches "Melba"
Recipe Courtesy of Bobby Flay

4 (1/2-inch thick) slices pound cake
8 firm-ripe peaches, halved and pitted
Vegetable oil, as needed
1 quart vanilla ice cream
Raspberry sauce, recipe follows
Toasted slivered almonds, for garnish

Preheat an outdoor grill or grill pan. Grill the pound cake, turning once, until slightly charred. Divide the slices among 4 plates.

Brush the cut sides of the peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 2 minutes. Turn the peaches over and grill until almost soft, about 1 minute more.

Cut the peaches into about 1/2-inch thick slices.

Place a scoop of ice cream on each grilled pound cake slice. Top each with some of the sliced peaches, drizzle with the raspberry sauce, and sprinkle with the almonds. Serve.

Raspberry Sauce:
1 pint fresh raspberries
3 tablespoons sugar, or more to taste
1 tablespoon fresh lemon juice
1 tablespoon Framboise, optional

Place all the ingredients in a food processor and process until smooth. Strain into a small bowl. Sauce may be refrigerated for 1 day.

Yield: 1 cup

Market on the Square runs every Saturday from 7 a.m.-noon, rain or shine now through Nov. 8. It is located in the parking lot of Urbana Square Mall on the corners of Vine and Illinois streets.

Beer Variety Abounds at Local Taverns

2008-07-16T22:00:00Z

Champaign-Urbana really is a beer enthusiast’s paradise. Though C-U lacks its own brewery, beer drinkers have virtually hundreds of quality beers to choose from at the local watering holes. Many of the area bars make a concerted effort to provide their customers with a worthy variety of North American craft and choice European beers on tap and in bottles. What’s even better is that a number of bars bring in new selections on a regular basis. In this monthly column, you can find out what’s new on tap and in bottle in the bars, taverns, lounges and saloons of C-U.]]> Esquire Lounge (106 N. Walnut, Downtown Champaign)

The Esquire regularly has Hacker Pschorr Weisse (German wheat), Sierra Nevada Pale Ale, Smithwick’s Irish Ale, Guinness Stout, Bass and Blue Moon Belgian Style Wheat on tap, all for $3.75 per pint. Recently the Esquire added two new draughts: Founders Red’s Rye and Ommegang Hennepin Farmhouse Saison. Red’s Rye from Founders Brewing in Grand Rapids, Mich., is a Red Ale made from rye with a lively hop flavor. The Hennepin Farmhouse Saison is a citrusy Belgian style Ale out of Brewery Ommegang, based in Cooperstown, N.Y. The Brewery Ommegang is one of the finer North American, Belgian-style breweries. The Esquire serves both the Red’s Rye and Hennepin at an affordable $3.75 per pint.

New in bottle at the Esquire are Fat Tire and Mothership Witt, both from Fort Collins, Colo.’s New Belgium Brewery. Fat Tire is an Amber Ale, and Mothership Witt is an organic wheat beer. Both are 22-ounce bottles for $7 apiece. Also new in bottle is the True Blonde Ale from Ska Brewing for $3.75. Other bottles of interest include La Fin du Monde – a triple fermented Golden Ale ( Ed. note - La Fin du Monde is not to be trifled with, proceed with caution ), Tucher Helles (German Wheat) and Dunkel (dark Lager) , and Abita Turbodog – a dark Brown Ale brewed with chocolate malts.

Blind Pig (120 N. Walnut, Downtown Champaign)

The Blind Pig is one of the best beer drinking bars anywhere – hands down. Blind Pig has 26 taps plus a cask beer, as well as close to 100 different bottles. Beers are served in the appropriate vessel according to its style. The draught prices typically range between $4 and $5 per pint. Regular draughts include Delirium Tremens (Belgian Strong Ale), Konig Ludwig Weiss (German Hefewiezen), Strongbow Cider and Guinness.

New brews are rotated in on a weekly basis. I’ll highlight a few brews currently at the Blind Pig: Avery Fifteen, a seasonal Belgian Ale out of Avery Brewing in Boulder, Colo., is served in a 14-ounce Tulip glass for $4, has a fruity flavor and uses a strain of wild yeast in the brewing process. Jever Pilsener, served in a 14-ounce Pilsner glass for $5, is a classic German style Pilsner from Friesland, Germany. Three Floyds Robert The Bruce and Alpha King are also on tap. Hailing from Munster, Ind., Three Floyds Robert The Bruce is a rich, malty Scottish Ale and comes in a 20-ounce mug for $4.50. The Three Floyds Alpha King is a hoppy American Pale Ale. The Alpha King is $4 for a 16-ounce regular pint.

Coming soon to The Blind Pig are Saison DuPont, Two Brothers Oh Brother, Dog Fish Head 90 Minute IPA, Old Speckled Hen Bitter, Moylans Tipperary, New Holland Mad Hatter and Flying Dog Wooden Creek. I need to mention the cask beer, a unique feature of the Blind Pig, before I move on. Two ways a cask beer differs from keg beer are: the cask beer uses hardly any carbonation and the beer is served at a warmer temperature. This significantly enriches the flavor. The Blind Pig regularly features Arcadia Brewing Company on cask and serves the beer chilled to 55 degrees in a 20-ounce mug.

Radio Maria Tapas Bar (117 N. Walnut, Downtown Champaign)

Radio Maria has over 20 taps and also rotates their selection frequently. Two popular regulars are Celis White (a citrusy, wheaty Belgian White) and Krusovice Cerne (a delicious Black Beer from the Czech Republic). Currently IPAs, Red Ales and North American Belgians make up a large share of Radio Maria’s beer list. The Ballast Point Big Eye IPA out of San Diego, Calif., has a sharp, hoppy flavor and is $4. Another beer for the hop lover is Eugene City Hopped Red Ale from Eugene, Ore. This Rogue subsidiary beer, priced at $5, tastily blends the hoppy punch of an IPA with the Red Ale style. Another Oregon based Rogue subsidiary on tap is the Issaquah Brewhouse Ménage a Frog. This $5 Belgian Style Tripel is uses Belgian Candi Sugar to give it a sweet taste.

Also of note are New Holland Dragon’s Milk Ale and Golden Cap Saison Ale. The Dragon’s Milk is a caramelly, malty Ale and the Golden Cap is aromatic and wheaty Farmhouse Ale. Both are $5. A taste of what’s next at Radio Maria is Danny’s Irish Red from Moylan’s Brewery and North Coast Old Rasputin Russian Imperial Stout. Manager David Bohula mentioned a number of true Belgians are on the way in coming weeks.

Crane Alley (115 W. Main, Downtown Urbana)

Crane Alley offers 16 taps, 11 of which change as soon the beer runs out. They regularly feature Stella Artois, Guinness, Blue Moon, Rogue Dead Guy Ale and PBR. Outside of these 5 regulars, Crane Alley never has more than two kegs at a time of a particular beer, therefore, the on-deck circle is pretty lively. A few beers of note currently on tap are Two Brothers Domaine Du Page French Country Ale ($4.50), Issaquah Bullfrog Wheat Ale ($4.50), Breckenridge 471 Small Batch IPA ($5), Kasteel Rouge Kriek ($6 for 8 oz snifter) and Radeberger Pilsner ($4.50). The Two Brothers Domaine Du Page French Country Ale from Warrenville, Ill., has a nice fruit and hop flavor. The Issaquah Bullfrog Wheat Ale is a solid and refreshing American wheat. For the hop heads, the Breckenridge 471 Small Batch IPA out of Breckenridge, Colo., is a smooth, creamy yet highly hoppy double IPA with a hint of vanilla oakiness. Fans of fruit beers need to check out the Belgian Kasteel Rouge Kriek for its lively, zesty cherry flavor. A bottle is $15 for 750 mL, which might be more bang for your buck. The highlight of what I sampled at Crane Alley was the Radeberger Pilsner from Germany. This full flavored Pilsner hit the spot.

Coming up, Left Handed Chainsaw, Three Floyds Alpha King, Lagunitas Lucky 13 and Rogue JLS Love & Hoppiness are set to make an appearance on tap at Crane Alley. 145 bottles are also available at Crane Alley. New bottles of interest include Cisk Lager from Malta ($4.50 for 11.3 ounces), Dragon Head Stout ($7 for 1 pint, 9 ounces), He’brew Origin Stout Pomegranate Ale ($13 for 22 ounces) and Two Brothers Bare Tree Weiss Wine ($15 for 1 pint 9 ounces).

In next month’s B-double E-double R-U-N, Beer Run! column, I’ll highlight a few other area bars and give a quick update on what’s new at the above mentioned bars.

Market Watch: A Salad a Day...

2008-07-11T14:00:14Z

I can't tell you how many people in the last several weeks have commented about the organic salad greens from Blue Moon Farm. How much they have come to love and depend on a generous bag every week, how remarkably fresh and interesting they are, how they stay so fresh in the fridge, and how they are such a great deal compared to the lesser quality greens one finds in the grocery store.

Jon Cherniss from Blue Moon takes his salad seriously.

]]> Composed of roughly fifteen varieties of lettuces and other baby greens, Jon blends a variety of textures, colors and flavors creating a mix that takes center stage on salad plates around Champaign-Urbana.

Red Oak, Green Oak, Freckles, Rouge D Hiver, Cocarde and the French Crisps are just a few of the tender lettuces that make up about 80 percent of the mix. Arugula, Mizuna, Tatsoi, Red Mustard and Red Russian Kale add further complexity and a hint of spiciness. These are salad greens that need no more than a drizzle of olive oil yet can withstand your zestiest ranch.

Blue Moon grows 200 pounds of salad greens a week in the height of the summer. That adds up to a lot of man hours on the farm. Jon estimates that more than 50 hours a week are devoted to growing, washing and packing his greens for market. And although he has been growing salad greens for more than 20 years, Jon is always looking for better varieties that can withstand our crazy Midwestern weather — growing approximately 15 new varieties every year.

Blue Moon Farm's tastiest salad greens are for sale at Market at the Square every Saturday from 7a.m.-noon, rain or shine now through Nov. 8 in the parking lot of Urbana Square Mall on the corners of Vine and Illinois streets.

Recreating Pesto Pasta

2008-07-07T18:00:12Z

On our recent trip to Italy, I tasted a simple pasta dish with pesto sauce that changed my perception of Italian food. The memory of that dish stayed with me. When we got home, I immediately set out to try to recreate it. After several attempts, I think I have come fairly close.

]]> Fresh basil is the key ingredient in pesto sauce. Fortunately, it's already basil season at the farmer's market and I discovered that one bundle of Blue Moon Farm's basil will make enough sauce to serve six people. Since pesto sauce keeps fairly well in the refrigerator, feel free to double or triple the recipe because you'll run out sooner than you think.

The Italians love garlic and so do I. Since pesto sauce isn't really cooked (just warmed), I make a point to sauté the garlic first because raw garlic is just a little too sharp for my taste. This recipe is a little oilier than the bottled variety because the sauce is intended for pasta and to truly coat the pasta well, you need a lot of olive oil.

The secret to this recipe is freshly grated Parmigiano Reggiano cheese. Trust me, no substitution will do. In fact, to make grating the cheese easier, we even invested in a rotary cheese grater which we found at Target.

Spaghetti with Pesto
(Preparation time: 30 minutes; serves 6)

* 5 cloves garlic, minced
* 6 tbsp extra virgin olive oil
* 2 tsp pine nuts
* ½ tsp salt
* 1½ cup fresh basil leaves, tightly packed
* ¼ cup Parmigiano Reggiano cheese, freshly grated
* 1 lb thick spaghetti (no. 7)
* water
* salt

1. Using a large skillet, lightly sauté the garlic in olive oil, turn off flame
2. Add pine nuts and salt to the olive oil and garlic, then blend in a food processor until the mixture looks like a paste
3. Slowly add one handful of basil leaves at a time and blend until the basil is finely chopped, repeat until all the basil is processed
4. Transfer the sauce back to the skillet and stir in the cheese
5. Cook the spaghetti in a pot of salted boiling water until done (about 12 minutes)
6. When the spaghetti is almost done, warm the sauce in the skillet under low flame
7. Drain the spaghetti and toss it with the sauce in the skillet until thoroughly coated (tip: add a little water if needed)
8. Serve with freshly grated cheese on top (optional)

Blues, Brews and BBQ: A New Urbana Tradition?

2008-07-07T16:00:00Z

We can only hope that the city of Urbana continues to improve upon its recent trend of creating and sustaining events in the downtown area. Certainly, the Sweetcorn Festival has a niche, and despite the fact that they charge a 500 percent markup (roughly — it used to be totally free) on an ear of corn, the festival is still a good thing for the C-U community, and traditionally marks the end of a quiet summer with the large crowds; the university students have just arrived in town and generally mill about with the townies.

]]> Lisa Bralts-Kelly has done wonders with the Market at the Square each Saturday, and while the crowds continue to grow, one can only wonder if the area that they use will need to be expanded in the coming years?

On Saturday June 28, Fluid Motion Productions, helmed by Jeff Grant and Perry Davidson, brought us the first year of what very well might become one of the finest traditions of them all: Blues, Brews and BBQ.

Let's hope for a cheaper ticket price next year (it was a whopping 20 chips just to enter), more food vendors and a bigger lineup. For year number one, however, this was a great thing: plain and simple.

Brisket from Crane Alley
Chicken quarters from Foudini's
Baked beans from Foudini's
Scott Glassman of Crane Alley

Photos by Seth Fein

Market Watch: Yard Bird

2008-07-03T21:00:44Z

Market at the Square has been shaping up nicely and every week it just gets better and better. Last week brought us fuzzy peaches, beautiful apricots and more cherries, raspberries, strawberries, gooseberries and blueberries. The folks at First Fruits had a mountainous display of sweet broccoli and cauliflower, along with a gorgeous stack of tri-colored beets that had my mouth watering. This coming Saturday market patrons can expect to find this year's first apples and plums along with more green beans, zucchini, cabbages and potatoes. There are still plenty of greens, kohlrabi, sugar snap peas, garlic scapes and radishes.

It couldn't be easier to come up with a simple pasta dish, soup or salad composed exclusively on what the market has to offer.

]]> Dinner comes easily at our house and a market bird on the grill has become a weekly staple. Sometimes barbequed and other times herb roasted, chicken never disappoints, especially when it's a juicy, tasty bird from one of our local farmers.

Several farmers sell chicken at the market and I've tried them all. I can honestly say there is a huge taste difference from the typical grocery bird. And although they are the same breed I find the chickens from the market to be juicier, more succulent and certainly more flavorful.

Country Cottage Farm: Country Cottage farm raises free-range chicken fed an all-natural vegetarian diet. They are sold whole, cut-up, wings or legs for $3.05 per pound. They also sell gizzards, livers and hearts at $2.75 per pound.

First Fruits Farm: First Fruits also raises free-range chicken. They sell them at the market in a variety of cuts with whole chickens selling at $2.55 per pound. Breasts, legs and thighs are $3.05 per pound and cut-up birds at $2.65 per pound. First Fruits also offers bags of necks and backs for stock at $3.95/bag.

Moore Family Farm: The Moore's raise pastured, grass-fed chicken, different from free-range chicken in that the birds are moved around the farm to feed on fresh ground and grass every several days. The Moore's sell their whole chicken at $3.00 per pound, cut up at $3.20 per pound and split half birds at $3.25 per pound that are perfect for grilling.

Triple S Farm: Triple S also raises pastured chickens and sell a fairly large product line at the market. Whole chickens are $2.95 per pound, cut-up and halves at $3.20 a pound and quarters at $2.75 per pound, Bone-in breasts at $7.85 per pound and chicken tenders at $12.50 per pound.

Market on the Square runs every Saturday from 7a.m.-noon, rain or shine now through Nov. 8. The farmer's market is located in the parking lot of Urbana Square Mall on the corners of Vine and Illinois streets.

Illinois State Fair Competition Showcases Local Wines

2008-07-03T20:00:00Z

I have no burning interest in the upcoming Beijing summer games. While I may try to watch some fencing or swimming, winter’s luge is more to my taste. Besides, the medal contest I really follow occurred in early June in Urbana.

Over 250 wines competed for medals at the Illinois State Fair Competition held at Bevier Hall on the University of Illinois campus. The judges assessed entries using a predetermined rubric. While each of the 12 judges added their own professional wine experience and personal taste to the process, this scorecard allowed objective comparisons between wines of different styles, sweetness and ingredients.

]]> Judges’ decisions came from analyzing specific attributes of each wine. For example, points are given to the color; likewise, the smell. In sum, these individual points translate the overall quality of that bottle into a numeric score. If total points fall within a medal range, Gold, Silver or Bronze, that wine earns a medal. Under this system, every bottle can potentially receive a gold medal. Conversely, there is no requirement mandating a minimum number of medals.

Overall, wines were very to extremely good this year. More than 85% received a medal of some kind. 37 wines earned gold medals. This speaks very well for the Illinois wine industry. My personal feeling is that every wine entered should be of sufficient quality to earn at least bronze. This isn't grandpa’s barnyard brew and should give people who buy them value and pleasure. I am happy that most wineries came through.

Many of us overlook wines produced locally in Illinois. Greater consciousness of where our food comes from leads consumers to seek out beets and chickens from down the road, yet our bias towards established appellations prevents us from the classic pleasure of drinking and eating locally.

The following wines received Governor’s Cup Gold medals at the 2008 competition. That means they represent the best wines grown in Illinois from their category. Receiving a gold medal is not what makes these wines worth trying. They all have unique personality, and I can tell you that each one is delicious. Think of this list as a starting place to begin your own love affair with Illinois wines. Some of these are available at retailers, but purchasing most requires a trip to the winery. Don't be shy.

Prairie State Illini Cabernet Franc 2007 (Genoa, Illinois)
Not much Cab Franc is grown in Illinois, but look out for more awesome wines from this grape in the coming years. Dusty raspberry, bright cherry and earthy mocha notes on the nose give way to ripe tannin, impeccable balance and a long, rewarding finish. Perfect herbal and smoke notes add depth to already delicious berry fruit in the mouth. I plan on adding a case of this dry red to my cellar this summer.

Blue Sky Vineyard Seyval Blanc 2007 (Anna, Illinois)
Seyval often produces wines compatible with Riesling-lover tastes. This is a light, crisp summer white that balances pear and floral aromas with green apple in the mouth. Delicate pineapple notes fill the finish. This is as dry as your average Pinot Grigio.

Lynfred Seyval 2007 (Roselle, Illinois)
Lynfred is one of our urban wineries that buys fruit from growers instead of managing their own vineyard. This is sweet and tropical, drinks like a Spätlese and never winds up too sweet. I see this as a perfect partner to all manner of southwestern-style foods. My peppers are just about ripe, and this would help balance the salty-cilantro-hot of homemade salsa.

Willett's Frontenac Rose 2007 (Manito, Illinois)
Produced from Frontenac grapes grown at their vineyard near Spring Lake, IL. It’s hard to describe just how beautiful this wine looks in the glass. A nice sweet tart cranberry, cherry, dark chocolate aroma and flavor continues all the way through the finish. While there is a bit of sweetness to this rose, lively acidity makes this out right refreshing. This is a rose that can be taken seriously and will handle your spicy grilled chicken or BBQ spareribs this summer. Bring on the dry rub!

Pomona Kir 2006 (Pomona, Illinois)
A classic Kir is a glass of white wine with a splash of crème de cassis. Pomona’s take on this marries their apple and black currant wine and manages to restrain the sweetness to create a perfect aperitif.

Kickapoo Creek Nort Noir NV (Edwards, Illinois)
Oh yeah. 100% Norton grown by the winery and growers south of Carbondale. Classic port-style wine with layers of black cherry, raspberry, coffee, caramel and chocolate framed with grip and finesse. As good or better than nearly every other port I’ve ever had, this is the perfect way to warm up on these rainy days of late or save for winter.

Market Watch: Berry Good

2008-06-27T14:00:00Z

Truth be told, I didn't make it to the market last week. Only an event such as the marriage of dear friends can keep me away this time of year, and I am thankful to the Common Ground Co-op and a steady supply of goat cheese for getting me through the week.

Broccoli, cauliflower, green beans and beets are some of my favorite vegetables — finally in season — and I cannot wait to start eating my fill. But really, right now it is all about the berries, and Market at the Square is due to have quite the supply this coming weekend.

]]> Just in time for the Fourth of July: Cherries (both sweet and sour), raspberries, blueberries, gooseberries, strawberries and even some peaches. I'm picturing a berry tart decorated to look like an American flag. Anyone interested? For the Martha Stewart in you, Epicurious, has a wealth of recipes for sweet summer deserts and refreshing libations, putting all these great berries to good use.

For the more ambitious, now is the time to begin canning and preserving the summer bounty. Good planning is essential and you want to be prepared with recipes and equipment in store before you buy your fruits and vegetables. Making preserves of the summer's fruit can be one of the most rewarding activities for the true gourmand, and your hard work now will pay off in dividends come the dead of winter. If you can boil water you can make preserves. Here is an easy recipe to get you started:

Blueberry Jam from the Joy of Cooking

About five half pint jars

Pick through, wash and stem:

2 pounds blueberries

Remove, then put them in a heavy stainless steel pan.

Crush the bottom layer.

If desired, add: 1/2 cup water

Cook over medium heat, simmering until the berries are almost tender. Add for each cup of blueberries:

3/4 to 1 cup sugar

Boil rapidly, stirring frequently, to the jelling point. (see note)

Remove from the heat and skim off any foam. Ladle into hot 1/2 pint jars leaving 1/4 inch headspace. Process for 10 minutes in a boiling-water canner.

Note: Jam can be eaten right away or frozen as an alternative to canning. Canning is an easy yet important process that should be done properly.

Jelling point refers to the moment when everything comes together and when, once cooled, the preserves will jell. The jelling point is at 220-222 degrees Fahrenheit, and a candy thermometer is useful.

The Lean Shebeen

2008-06-25T22:00:00Z

The Red Herring Vegetarian Restaurant and Coffeehouse, located at 1209 W. Oregon in Urbana in the basement of the Channing-Murray Foundation, has taken a brief break for the summer. The Lean Shebeen, however, is a community space that hosts vegetarian African cuisine, music, dance and films while creating an open and artistic environment is now currently residing on Thursdays and Sundays from 7 p.m.–11 p.m. in the downstairs space of the Channing-Murray Foundation. Created by current community members of the Champaign-Urbana area, Marisa Manríquez, Nick Pelafas and Treva Ellison have worked hard to put together a list of amazing events and delicious menus. Even better, all the dinner's proceeds go towards Camp Uhuru 2008, a summer camp for Champaign-Urbana youth from ages 6–13. So, if you don't have plans for Thursday or Sunday, bring a group of friends, a date or family members to enjoy a healthy vegetarian meal, a community environment and great entertainment. Make sure to hit it up tomorrow night.

For more information or for their menu call: 217-367-2340 and for more of The Lean Shebeen's upcoming events and schedule, click the jump.

]]>

Say No To That 30-Pack of 'Stones

2008-06-23T18:00:00Z

A couple of weekends ago, the Boneyard Union of Zymurgical Zealots (B.U.Z.Z.) hosted their 14th annual Boneyard Brew-Off. The event was a refreshing break from the binge-drinking culture that dominates most college campuses, including our beloved University of Illinois. It’s easy to forget the pleasures one can get from drinking a good beer, but the Zealots are dedicated to drinking, brewing and learning about these great fermented beverages. There were 239 entries within 26 categories in the competition, all submitted by home brewers. The categories varied from American wheat to brown ales to darker porters and vegetable and fruit beers. The variety was astounding, and reminds us that a 30 pack of ‘Stones isn’t the only way to go.

]]> I was able to volunteer at the brew-off as a steward — bringing beers to judges, cleaning, organizing and maybe drinking some leftovers. I’ve never met a group of people more enthusiastic and appreciative of a good-tasting beer. I’ve also never met a group of people less willing to drink Anheuser-Busch, Miller or Coors products. While it would have been easy for the entire event to take on a pretentious air, it was anything but. I don’t know a great deal about beer, definitely nowhere near as much as the B.U.Z.Z. members, but the atmosphere was welcoming and overall just really enthusiastic.

And why shouldn’t we be enthusiastic about drinking beer? It can be complex, delicious and really enjoyable. There’s a beer for everyone, and if you think you just don’t like beer — you’re probably wrong. There’s fruity beers, bitter beers, crisp or heavy beers, even chocolate beers. And for those worried about the calories in beer, remember it’s not like Smirnoff Twists or Mike’s Hard are that light on the belly.

Granted, buying a pack of Bud or Keystone is significantly cheaper than buying a quality beer, but is it really worth it? No one really enjoys tasting foot all night. And that terrible empty and sickly feeling you get in the morning is enough to make anyone swear off drinking — for at least a night. Why have we put our bodies through so much pain and anguish? It’s time we end the assault on our taste buds.

While you might not want to do a case race, play some beer pong or flippy cup with anything but Keystone, it might be time to question our campus drinking culture at large. Why do they we seemingly always have to get blackout drunk? Since when did loss of mobility, coherency and logic become the necessities of a good night? Though it might be comical to have the night’s events relayed to you in the morning, it might be better just to both remember and experience the previous night’s fun.

And for those of us looking for anyway to stick it to The Man, the first (OK — maybe not first, but...) step is to stop drinking his beer. He’s just trying to like control us with his crappy beer, man. And by buying the smaller beers, we’re supporting independent and sometimes local breweries. There are a number of breweries that produce organic beers, and there are even some that are powered by solar energy. So not only can we drink a beer we actually want to drink, but we can actually support a company that is halfway decent for the environment as well.

The Boneyard Union of Zymurgical Zealots have got one thing right, and it’s beer. They know how to enjoy a good brew, and they also appreciate the art and sophistication of beer brewing and drinking. I say it’s time our campus learns from their example. It is time we question the authority of Keystone Light and defend our taste buds; this is an official call to arms against footy-tasting beer.

European Journal: Italy

2008-06-23T14:00:14Z

Our Air Berlin flight took us from Berlin to Bergamo, about an hour east of Milan. Upon landing, we immediately hopped into our rental car and took off for Vernazza, one of the five Cinque Terre towns on the west coast of Italy.

Italy's autostrada is no different than our interstate toll roads — easy driving and plenty of rest stops on the way. What was surprising was the quality of food available at these rest stops. When you see the knife and fork symbol along the autostrada, more likely than not it's going to be an Autogrill restaurant. As it turns out, every Autogrill is different, and the food they serve is dependent on which area of Italy you're in. Since we were in the Liguria region of Italy, there was pesto everywhere.

]]> Walking into an Autogrill is like walking into a Vegas-style buffet restaurant, but smaller. There are self-serve stations with beautifully presented plates of salads and cold cuts. There are also hot food stations, each with its own cook, ready to make your lunch or dinner. The pasta station had a big pot of pesto ready, so I ordered spaghetti with pesto. The cook simply ladled a big scoop of pesto on top of a big portion of cooked spaghetti and warmed it up by swirling it around a pan. This simple dish at a road-side fast food joint turned out to be the best pasta dish I have ever tasted. Later, I tried to duplicate this at home, but failed. Maybe my proportions were off, or perhaps I was missing some secret ingredient?

We didn't have a room reserved in Vernazza, so we ended up ringing on door bells and asking around. After looking at several options, we opted for a quiet room in a side alley. Although we had a kitchen, the local eateries were too good to pass up, so we ate out all the time. The one thing that was common to all the food we ate in this area was simplicity. Fresh ingredients, prepared simply and either dressed with olive oil and balsamic vinegar or served plain so that you can dress it yourself. Grilled fish was nothing but fresh fish, perfectly grilled and presented with olive oil and vinegar. Salads were simply fresh local veggies brought to your table with olive oil and vinegar. So was the antipasto frutti de mare. Spaghetti with olive oil and garlic? Just add some freshly grated cheese. Pizza with pesto? Simply a good crust topped with tomato sauce and pesto. Everything was so simple but so good. The only problem we encountered was the clock — most restaurants are closed between 3 p.m. and 7 p.m., so you have to plan a little to schedule your appetite accordingly.

The Cinque Terra is a wine growing region, so we sampled a lot of local wines. But the best glass of wine I had was Mario's house wine at Enoteca il Pirun in Corniglia, one town over and an hour's walk along the coastal trail. In addition to grapes, lemons are also grown in this region. On another coastal trail, we came across a local man selling his lemons and homemade limoncello, a sweet liqueur made with lemon rinds. Since he was so cute, we couldn't resist buying a bottle. We're no limoncello experts, but his very potent concoction somehow managed to capture the pure essence of his lemons without a sour note.

After four nights in the Cinque Terre, we moved on to Tuscany and made stops in Lucca, San Gimignano, Volterra and Florence. Somehow, the food and wine in Tuscany just didn't stand up to what we tasted in the Cinque Terre. Even wild boar, the region's specialty that can be found in everything from stews to pastas to salami didn't excite me. But just like the Cinque Terre, there was abundant gelato to be had everywhere we went. It became a daily routine to hunt down a new flavor of gelato Z — and some days we even splurged for gelato twice a day. Now that's living.

We've been traveling for four weeks, so it's time to head home. Our Italian experience has taught us a valuable lesson in food preparation — simplicity. This is a lesson we'll take to heart when we try to recreate some of these dishes at home.

Market Watch: Uncommon Offerings

2008-06-20T14:30:24Z

Broccoli grown at Blue Moon Farm in Urbana.

With the fear of sounding redundant, I must say that we had a great market again last Saturday. Beautiful weather, great produce and a ton of patrons — the vendors couldn't have asked for a better day.

This week, visitors to the market can expect to find many of the same vegetables we have seen over the past few weeks as well as raspberries, gooseberries, cherries, blueberries, broccoli, green beans, squash and onions. Make sure to visit all five aisles to really cover what the market has to offer. New vendors are popping up everywhere, and you never know what new treasure is to be found.

]]> Every week the list of available produce gets a little bit longer, and it's getting to the point that unfortunately I have to choose amongst vegetables. Why not celebrate this weekend's summer solstice by exploring one of the market's more uncommon vegetables?

Kohlrabi — A sputnik-shaped green vegetable with a flavor like broccoli and stems enhanced by radishes. Kohlrabi has a variety of uses. Those in the know enjoy kohlrabi raw tossed into salads and slaws, boiled and mashed, and layered in casseroles and gratins. Sweet and crisp, kohlrabi has its die-hard fans and is a favorite across continents and generations.

Garlic Scapes — Garlic scapes are the flower bulb of the garlic bulb. Farmers cut them off the garlic in the spring to encourage the bulbs to grow bigger. Garlic scapes are tender and delicious with a good garlic flavor and aromatic essence. Garlic scapes can be stir-fried, sautéed or grilled and even eaten raw. Tossed into soups, used as a garnish or made into pesto, garlic scapes are a culinary delicacy that appear at the market each spring and last for only a few weeks.

Broccoli Rabe — Also known as rapini, broccoli rabe is a bitter broccoli with leafy greens and a unique taste. Broccoli rabe has six to nine-inch stalks and scattered clusters of tiny broccoli-like buds. Broccoli rabe can be cooked in a variety of ways including frying, steaming and braising, but I like to boil it briefly in water and then sauté it with loads of sliced garlic, red chili flakes and olive oil.

Market on the Square runs every Saturday from 7a.m.-noon, rain or shine, now through Nov. 8. It is located in the parking lot of Urbana Square Mall on the corners of Vine and Illinois streets.