LINCOLN PARK — The Green City Market is taking orders on its first cookbook consisting of recipes from customers, volunteers, farmers and Chicago chefs.
The Green City Market Cookbook even includes a recipe from Ald. Michele Smith (43rd) for goat cheese-stuffed squash blossoms.
Keeping in tune with the farmers market's goal of supplying sustainable goods, the cookbook is broken down into recipes by season.
Each recipe features the main crops of each season along with a story behind the dish provided by each contributor explaining why the recipe is special to them.
The cookbook contains more than 90 seasonal recipes based on ingredients from the market including entrees, appetizers, soups and desserts.
Other recipes include grilled fish tacos with tomatillo salsa submitted by Rick Bayless of Frontera Grill and Topolobampo, and fingerling potatoes with garlicky Swiss chard and homemade ricotta cheese from Peter Stasiulis, a customer of the market.
Sixty percent of the recipes are focused on fruits and vegetables and the other 40 percent include meet, fish and eggs.
The cook book, which is $25, won't be available until July, but anyone who pre-orders will receive three seasonal recipes from the cookbook as a gift to hold them over until the summer.
The market, which is the largest of its kind in Chicago, put out a call to farmers, customers and vendors in February asking for recipe submissions that showcased seasonal, local ingredients available at Green City.
