Green Market cooking at home or operating a Green Market restaurant takes some planning. It is difficult to do this for more than six months out of the year in our zone five. I know you are thinking right now, I can get anything I want at the local grocery store or the organic supermaket. Green Market means locally grown, no exposure to pestisides or pollutants such as gasoline or exhaust from the big shipping trucks. I know this is difficult to attain but this is what our Green Market Restranteurs are trying to achieve.
Our chef studied in France and at the Culinary Institute in upstate New York. He has his own restaurant called Socca in Chicago.
I know not everyone is into growing vegetables but just think about how much you can control when you are growing them in your own garden.
On to lunch at a vintage church hall that was saved by the community a few years back. Our garden club has been instrumental in helping with a redo on the landscaping. This is an ongoing project and will continue next spring.
The beautiful stained glass windows are throughout the church, on both sides and up in the balcony.
Spinach, greens and a brined seared chicken, with a pumpkin and yogurt mini quiche on top, yum, yum! The dessert was to die for, a bread pudding made with croissants drizzled with chocolate and topped with whipped cream.