Celebrate Local Flavors: National Farmers Market Week in the Chicago Region

 Celebrate the 25th annual National Farmers Market Week (NFMW) from August 4 through 10 at markets across Chicagoland. NFMW highlights the vital role farmers markets play in our nation’s food system. Illinois boasts more than 300 markets, each unique to the community that hosts it.

The Illinois Farmers Market Association (ILFMA) celebrates these markets and their local impact. Beyond being fun community events, markets are business and economic incubators, often the first place that producers and artisans market their products. In addition, they are a low barrier entry point for new/beginning farmers and businesses; keep revenue local; and benefit regional farmers, artisans and producers.

Farmers markets bring fresh, locally harvested food directly to the consumer, traveling fewer miles and often touched by fewer hands.

More than 100 markets in Illinois accept Link, the state’s SNAP program, and offer Link Match, doubling the value of Link purchases that can be used to purchase fresh fruits and vegetables.

Local markets offer diverse products grown for their taste and not for travel. Market-goers can find a wide range of produce typically not found in conventional stores, such as purple carrots and an incredible array of tomato and pepper varieties, to name a few.

And then there is the freshness, taste and nutrition of the produce, again not typically found in conventional stores. There is nothing like fresh-picked Midwest corn, the first berries or the first crisp fall apple—foods that have been grown for taste, carefully picked at the peak of ripeness and nutrition, transported to the next market, then sold and eaten by the consumer within days of purchase. We can taste the local difference.

In short, farmers markets support local farms and positively impact community health and economic vitality.

Janie Maxwell is the executive director of the ILFMA. To find a local farmers market or for more information about the ILFMA, visit ilfma.org.

Farmers Market Summer Recipes

Courtesy of ILFMA National Farmers Market Week Celebration recipes

* denotes items that may be available fresh from your local farmers market

Smashed Cucumbers with Dill

6 small cucumbers*, about 1 lb

3 medium scallions*, sliced thinly

¼ cup fresh dill*, chopped

1 tsp sea salt

½ tsp freshly ground black pepper

1 Tbsp honey*

3 Tbsp extra-virgin olive oil

2 Tbsp whole-grain mustard

2 Tbsp red wine vinegar

Halve cucumbers lengthwise and lightly smash with the flat side of a chef’s knife until slightly flattened. Cut smashed cucumbers crosswise into 1-inch pieces. Place in a large bowl with the scallions, season with remaining ingredients, then toss to coat and let stand at room temperature for 15 minutes for flavors to blend.

Sweet Pepper Bruschetta

3 large bell peppers* (red, yellow and orange)

2 Tbsp balsamic vinegar

1 tsp sea salt

½ tsp black pepper

1 loaf crusty bread*, sliced

4 Tbsp extra-virgin olive oil

6 cloves garlic*, peeled

Fresh basil leaves*, minced

Preheat oven or grill to 450° F.

Place peppers on a foil-lined baking sheet and roast for 30-40 minutes until the skins are wrinkled and charred, turning while roasting. Remove from oven, cover tightly with foil and allow to cool. Next, remove the stems, seeds and peels, and cut the peppers into ½-inch slices. Toss slices with the vinegar, sea salt and black pepper. Stir to combine and set aside for the flavors to meld. Brush bread slices with olive oil and toast at 350° F for 5 minutes, then rub with the garlic. Spoon the pepper mixture onto each toast and garnish with fresh basil.

Cowboy Caviar

For the dressing:

⅓ cup extra-virgin olive oil

⅓ cup lime juice

3 Tbsp chopped fresh cilantro* or microgreens* of choice

1 Tbsp hot sauce*

½ tsp cumin

1 tsp kosher salt

For the salad:

1 cup black beans

1 cup black-eyed peas*

1 small red onion*, finely chopped

1 cup corn kernels*

1 cup fresh cherry tomatoes*

2 orange, yellow or green bell peppers*

1 avocado, chopped

1 jalapeno pepper* (seeds removed)—optional if you want to add a little more heat

Make dressing: in a small bowl, whisk together the olive oil, lime juice, cilantro, hot sauce, cumin and salt. Set aside. In a large bowl, combine all remaining ingredients. Pour dressing over ingredients and stir/toss well. Serve with tortilla chips, rice cakes or crackers. Keep refrigerated. If not serving immediately, stir well before serving.

Italian Zucchini Salad

 2 medium zucchini*

1 cup cherry tomatoes*

¼ tsp salt

1-2 cloves garlic*

½ cup fresh basil*

2 Tbsp extra-virgin olive oil

1 lemon

¼ cup grated parmesan cheese*

Wash zucchini and spiralize or slice very thinly. Wash and cut tomatoes in half. Add to zucchini. Sprinkle with salt. Mince garlic and cut basil into thin strips. Add to the vegetables. Drizzle olive oil over mixture. Squeeze half of the lemon over the vegetables and taste. Add more lemon juice if desired. Sprinkle with parmesan cheese.

To view more recipes, find a local farmers market or for more information about the ILFMA, visit ilfma.org.