Mother Butter's Popcorn

“Everything is gluten free.”

“Really?”

I am forever in the habit of second guessing people's gluten free claims (do they even know what gluten is?).  I assumed popcorn would be gluten free naturally, but once you start adding flavors, risks increase for cross contamination or even flat out gluten joining the food, the chance of everything decreases dramatically.

I spoke with Tim Donelley at the Daley Plaza Farmer’s Market (who did not let the 99 degree weather on Thursday stop him from selling his food to hungry Chicagoans.)  Everything they make at Mother Butter’s is gluten free because his wife needs a gluten free diet.  A few years ago, they turned to cookbooks their food from scratch.  They went through old family recipes and found recipes for desserts and caramel.   It was the best caramel they ever had.  They realized that it was very easy to make things the right way – without any additives or processing.  Their family-owned popcorn business was soon born.

The Donelley’s research everything they use.  They investigate to make sure there are no fillers or gluten in any of their purchased products.  What a relief for those of us who are gluten intolerant/sensitive/allergic and are looking for a safe and super tasty snack.  No artificial sweeteners or shortcuts are used in their food.  They use real cheddar cheese, pounds of cashews, and pure white truffles in some of their different popcorn flavors, for instance.

At the farmer’s market, only one of their popcorn varieties is dairy-free: their white truffle salted.  No truffle oil here – they use real pure white truffles.  It makes it a bit pricier, but oh my goodness!  I have never had popcorn that tasted so rich in my life!  As much as I am a chocoholic, I would glad have a bowl of Mother Butter’s white truffle popcorn for a sweet treat any day!  This is the kind of popcorn that deserves to be eaten with a fine glass of wine!  (I quickly ate my way through a bag - I meant to share but turned into a hoarder instead.  I can't believe I wasted so many years of my life with bad popcorn!  Their popcorn is one of the best things I have ever eaten!)

Be sure to check them out.  Their bags do offer a warning: all popcorn is made on the same equipment that processes nuts.  In their store, they can make more varieties dairy free.  On their website, you can order popcorn by the gallon – up to 6.5 gallons!  Their popcorn (and fudge, nuts and more) would make great gifts – they even offer options on their website for wedding party favors!  These will be a great gift to give people a taste of Chicago’s finest.

Their store is 2 blocks east of US Cellular Field – 17 W 35^th St, Chicago, IL 60616.  Grab some delicious gourmet bites before a White Sox game.  Check them out at their store, their website, or on Facebook!  Or ask for a sample at the Daley Plaza Farmer's Market!

Gluten Free Summer Pasta Salad

I tend to be the person who buys a lot of the freshest vegetables at the farmer’s market, excited by all the possibilities, but once I get home and am hungry, I’m stumped for new ideas.  My favorite go-to (and very easy) recipe involves simply sautéing vegetables and then tossing them with pasta.

The Chicago summers have kicked into high gear (103 degrees today!) and with it goes my desire to prepare complicated meals.  Washing and cutting vegetables is very soothing to me (I am a huge dork) but the last thing I want is a meal that is going to raise the heat in my kitchen or require me to keep a diligent watch over my pans.  After adding the garlic, these vegetables only require a few seconds of stirring here and there.

This is such a basic recipe; swap in whatever vegetables you have and use your available herbs.  My basil plant just started having leaves big enough to eat, so I could not add as much as I would have liked.  As the summer continues, I’m sure to be repeating this recipe.  On unbearably hot nights, this makes a delicious cold summer dinner that is packed with veggies to keep me going.

Summer Pasta Salad

1 package of gluten free noodles (I used brown rice noodles from Trader Joe’s)
2 T olive oil + a splash
1 clove of garlic, minced.
1 summer squash, diced
1 zucchini, diced
1 large handful of cherry tomatoes, sliced in half
A few leaves of chopped basil or other fresh herbs
salt and pepper

Prepare the noodles according to the package’s directions, adding salt and a splash of olive oil to the water.

Heat the oil in a large pan over medium heat.  Add the minced garlic and cook until aromatic (about 30 seconds).  Add in the summer squash and zucchini and sauté until just tender.  Add in the tomatoes and herbs and cook for an additional two minutes.  Remove from heat. Add salt and pepper to taste.  Toss with the noodles.  Serve warm or cold.

What do you eat to beat the heat?

Delightful Pastries

When I was filming a story on gluten intolerance with NBC at the farmer's market near the start of my gluten free journey, they wanted me to go to a vendor and have someone tell me no, they did not sell anything gluten free.  Way to set me up for rejection.  I went to the Delightful Pastries stand and was positive they would tell me I could not buy anything.  So I asked, hopeful for rejection for a good news story.

They had TWO gluten free items.

Way to turn the rejection tables on me!  I was stuck finding another vendor who would politely tell me no.  And then coming back to their stand later and buying some cookies.

Delightful Pastries is a family run bakery  based in Jefferson Park, Chicago.  They have been in business for over ten years and just opened a second location in Old Town.  At the Daley Plaza Farmer's Market, I spoke with Olga about their gluten free cookies.  They have two options: Flourless Chocolate Pebbles and Macaroons (with the macaroons coming in a wide variety of flavors).  I couldn't keep up with the macaroon options as Olga rattled them off: passion fruit, chocolate, caramel, raspberry, Parisian almond...  They are also dairy free.  What sets them apart from other bakeries, Olga said, was they they do not use any artificial flavors or food coloring.  "We use real products to color our food.  Its pure, its healthy and it tastes good."  When the bakery makes macaroons, that's all they make the entire day. What a great way to prevent cross-contamination!!

I bought some raspberry and some coconut macaroons.  Both macaroons were filled with flavor.  The coconut ones were still soft a few days later.  The raspberry ones had me craving more - I could not stop at just one!  These are cookies that I would buy again.  They are very elegant and would make great gifts because honestly, who doesn't like cookies?  Especially ones with super short ingredients lists, no artificial flavors and locally made.

Their website lists even MORE gluten free options: chocolate truffles, meringues, and fruit jellies.

Have you tried anything from Delightful Pastries before?

Lehman's Orchard

Next up for Farmer's Market Thursdays, celebrating the vendors who sell at the Daley Plaza Farmer's Market in Chicago, is Lehman's Orchard.

Lehman's Orchard is 61 acres of a family operated farm in Michigan (55 of those acres are for fruit!)  They kick off the farmer's market season with strawberries and by the time fall hits, they will be selling pears, sauces and relishes.  From a variety of fruit to nut butters (nuts are not grown on site) to cider to sauces, they seem to do it all!  Their farm even has a winery - 100% of the fruit used in the wine is grown on site and all the work is done by their employees. 

I recently spoke with Steve from Lehman's Orchard.  When asked about his favorite product, he said it changes with the season.  Right now, he told me, "The raspberries are pretty tasty.  I haven't had them in a while."  I agree!  Raspberries and blueberries just started and we are at the tail end of the strawberry season, Steve told me.  Raspberries are one of my personal favorite fruits (we grow them in my mom's garden), but Lehman's Orchard has twelve different varieties!  There are black raspberries, white (golden) raspberries and ten different kinds of red ones (although Steve says it is harder to tell the red raspberries apart.)

With so many different products available, it is easy to make healthy choices to eat locally.  I'm excited to use their apple cider vinegar in my recipes.  Their trail mix mas been fantastic as a quick and tasty mid-afternoon pick-me-up while at work!

You can like Lehman's Orchard on Facebook - they are great with updating what they are selling that week.  After seeing them for a few years at Daley Plaza, I can vouch for their ever changing selection.  It's like a new store every week!

What have you bought from Lehman's Orchard?  What products to you love?  Have you tried any of their packaged goods or are you too distracted by their tempting fruit?

Farm Fresh Egg, Spinach, and Basil Bake

Through my church, I am participating in a Food Faith and Substantibility small group.  This week's focus was on Food and the Environment.  For our potluck style meeting, we were asked to bring something made with local ingredients and I volunteered to cook an entree.  On Sunday, at the last minute, I saw my uncle at a graduation party.  He had four dozen eggs in the fridge for the taking.  He said I could have some - his chickens lay five eggs a day and he has plenty.  Eggs don't get any more farm fresh than ones from an uncle's backyard farm in Wisconsin!

I took a vacation day off from work in order to explore some new farmers markets throughout the city.  (Some people use vacation days to visit the beach; I use it to drool over fresh veggies.)  Today, I visited the Lincoln Square Farmers Market, which is literally steps off the Western brown line stop.  It is open on Tuesdays from 7am to 1pm.  There was a great selection of plants (edible and non), baked goods (for gluten loving folks), fruits and green veggies.  I bought some asparagus for $3.00 and a bunch of basil for $1.50 for my entree.

For cheese, since every recipe involving eggs seems to require cheese, I used Teeze Vegan Mozzarella "cheese" from Chicago Vegan Foods (sold in Whole Foods).  I love the product and support the company's core values: veganism (sorry for using eggs with your product!), environmental responsibility and commitment to customers.  This dairy-free cheese melts, grates well, and is a breeze to substitute for dairy cheeses.

With the help from Uncle Mike's Farm Fresh Eggs, a visit to a nearby Farmers Market, and vegan cheese, I created this Egg and Spinach bake. Even if you do not have your own uncle with chickens, I hope you try some cage free eggs for this recipe!  (You'll get hooked.)  As written, the only top 8 allergens the recipe contains are soy and egg; it is naturally gluten-free.  This recipe is easy enough to substitute in other herbs or cooked veggies for endless varieties!  I got a lot of compliments from my group (unofficial taste testers) - everyone really enjoyed this "crustless quiche".  It pairs quite deliciously with other local foods! (Such as quinoa with beans and corn, corn on the cob, strawberry salad, rice with green beans...)

Farm Fresh Egg, Spinach and Basil Bake

1 bunch of spinach, washed, with large stems removed
2 T olive oil
Cooking spray
2 cups basil (loosely packed when measuring) then thinly sliced
1 package (10oz) of Teeze - Mozzarella vegan cheese
10 cage free eggs

Salt and pepper to taste


Preheat oven to 375 degrees.  Spray a casserole pan with cooking spray.

Heat oil in a pan.  Add the spinach, tossing it around to coat the spinach leaves with oil.  Cover and let cook until it is wilted for about two minutes.

Add the spinach to the casserole pan.  Add basil.  Grate Teeze one top.

Add salt and pepper (to taste) to the eggs and beat.  Pour the egg mixture into the casserole pan and give it a quick stir.

Bake uncovered for 30-40 minutes or until the mixture is set and a knife inserted in the middle comes out clean.  Let cool before cutting.

What do you do to eat locally?  What farmers markets do you visit?

Smits Farms Herbs

Nothing beats turning a great recipe into a suburb recipe with the addition of some fresh herbs.  One of the staples at the Thursday Daley Plaza Farmers Market is Smits Farms.  I have been buying herbs from them for the past three years.  No other stand sells so many ready to use herbs.  Smits gets major props for conveniently labeling all their herbs, which is always tempting me to try something new.  They also sell a large variety of herbs in pots, ready to find new homes in your garden.

One my most recent visit to their stand, I spoke with Kayla from Smits Farms.  Their farmer's market stand is filled with a great variety of herbs, flowers, and later in the season, a lot of vegetables, like corn and tomatoes.  The farm has been family run for around twenty years and is located in Chicago Heights.

 Her favorite herb is basil.  "I really like pesto - later we will have a ton of basil.  It's super good," she says.

One of the biggest misconceptions about herbs is that people think they are never going to use it.  That's not the case - you can always use it for something, Kayla told me.  Her three favorites herbs are bail, cilantro and dill.

"Come and smell them.  They smell pretty good," Kayla says, inviting everyone to check out their delicious herbs.  Their prices are great - some of the lowest prices around for fresh herbs.  With only a few dollars, you can easily enhance the flavor in any dish.

Daley Plaza not your scene?  Don't worry - Smits Farms is part of nine Farmers Markets in Chicago in 2012!

What are your top three herbs?  Mine are basil, tarragon and flat parsley.

Salsas Vallartas

Every Thursday, I attend the farmer's market in Daley Plaza in the Loop.  Earlier last week, I (very easily) convinced a co-worker to come with me to shop for veggies and more on our lunch break.  My co-worker is a real trooper - even in the pouring rain without umbrellas - we did not let the storm ruin our quest for delicious food.

Each week while the downtown Farmer's Market is in session (click here for the calendar), I am going to spotlight a different vendor.  First up is Salsas Vallartas!

Salsas Vallartas sells salsa (of course), guacamole and hummus.  Their products are all natural with no preservatives - which quickly sets it apart from the supermarket varieties!  Give me all natural products any day! I spoke with Eliza from Salsas Vallartas - the only product I needed to avoid as someone who is gluten and dairy free was the Spinach and Feta Cheese - it obviously contains cheese.  That is actually one of her favorite types of hummus - and actually the product that sets them apart from other hummus makers.  Dairy lovers - check it out!  Her other two favorites are Cilantro and Jalapeno ("goes well with tortilla chips and beer") and Three Peppers - "The fusion of the three peppers keeps it smoky - medium - not over the top."

Eliza's dad has been in the food industry for over 15 years and all of his recipes come from his family - great-great-great grandma, actually!  They use very authentic ways of cooking.  Salsas Vallartas is bringing big taste with their products to the community while still maintaining a small-town feel in this bustling city.  Everything is made in a small kitchen in Lincoln Park.  In addition to the Daley Plaza farmer's market, they attend others as well, such as the one at Clark & Division.

It's fairly easy to incorporate hummus into your diet - use it on wraps, with chips, with veggies and more!  Uses salsas with omelets or as marinades.  Couldn't be easier!

I tried a few varieties of their salsas and hummus.  Everything was very tasty - after deciding between many tasty options, I ended up buying their lemon hummus.  The hummus and salsa are $5.00 a tub.  It seems like a lot of money, but the quantity is easily two or three times the supermarket varieties with more flavor, quality, and natural ingredients.  The hummus lasts for about a week and a half - everything is labeled with the "best by" date.  Check them out at the next Farmer's Market!  (Note: the chips they use for sampling are labeled "gluten free" on the bag.  Win!)

And as for my co-worker who weathered the storms with me?  She bought hummus as well and introduced her family to something tasty that they now love.  (And we got drenched in the rain.)

 Have you tried Salsas Vallartas before?  What's your favorite salsa or hummus?

Farmer's Market Asparagus Soup

It's my favorite time of the year!  Farmer's Market Season!  Time to leave the office and enjoy some time in the sun while shopping for fresh veggies, fruits, sweets, plants and much more at Daley Plaza.  The 2012 Chicago Farmer's Market at Daley Plaza (50 W Washington, in front of the courthouse) runs from May 24 to October 18 every Thursday from 7:00am until 3:00pm.

On my first visit of the year last Thursday, I bought some herbs to fast track my city garden.  Planting from seeds is great, but the reality is I miss having fresh herbs available at home, so the plants will tide me over while my other plants slowly grow.  I'm adding parsley, basil, tarragon, chives, parsley, oregano and more to the herb starting line up - including the newcomer chocolate mint!  It smelled so good (like chocolate) I could not pass it up.  And yes, I was that girl with the flat of herbs on the bus later that evening...  To some, I may have looked silly or crazy, but the reality is I've toted far weirder things on the bus (empty child's wheelchair tops the list).  And these herbs are crucial to the tastiness of my food!

I was also tempted by fresh (and super cheap) asparagus so I bought two bunches at the farmer's market.  Once I got home, I made Cream of Asparagus Soup, using this recipe from Skinny Taste.  Keep it gluten free by reading the labels of chicken stock for hidden culprits and keep it dairy free by subbing Earth Balance for the butter and coconut milk for the sour cream.  Normally I use homemade stock, but Pacific Natural Foods was very generous in providing me some samples of their gluten free and dairy free goodies.  I tried their gfcf organic free range chicken broth - one spoonful put my homemade version to shame!  The rumors are right: quality ingredients really do make a difference in foods!  With organic chicken broth and local asparagus, I was pretty much guaranteed a high quality, tasty soup.  It did not disappoint!  The soup is extremely simple to prepare and even hits the spot on the hot summer-like days we have been having.  It was a relatively hands off recipe until the end when I spent about a minute blending everything together with my immersion blender.  I've never made soup with asparagus before but I'm glad I branched out and discovered something new for my recipe box.  This soup really is worth trying!

For more information on Chicago's Farmers Markets, check out this really helpful link from explorechicago.com.  This season, I will be spotlighting a different vendor from the Daley Plaza Farmer's Market!  Check back weekly for this fun feature.