It`s harvest time, a fact that might be easily overlooked by urbanites whose rural experiences often begin and end with a trip to the Farm in the Zoo.
But on Sunday the harvest comes to Navy Pier, providing a unique chance to see what goes on outside the city limits at the second annual Best of the Midwest Market, sponsored by the Chicago chapter of the American Institute of Wine and Food.
The market is a showcase for the remarkably diverse range of foodstuffs-from agricultural commodities to specialty foods-offered in the 12-state midwestern region. The region is unrivaled in terms of diversity of product and, increasingly, of quality as well. About 100 of the best producers will gather at Navy Pier, bringing their wares with them.
The market serves a dual purpose. As expected, it provides an opportunity for shopping, and not the type you`re likely to do at the local supermarket. Beyond that, the market is a chance to learn from the producers themselves about locally produced food and beverages. Whether you sit in on the scheduled seminar entitled ”Agriculture in the 21st Century: Its Impact on the Midwest” or just stroll from booth to booth talking to the various producers and tasting their goods, there`s plenty of knowledge to pick up here. This educational role as well as the diversity, sets the Midwest Market apart from the farmers` markets held throughout the city and suburbs during the summer and fall.
Visiting the Market is a bit like going to a county fair, but without the blue ribbons. You might start out by dropping by apple alley, the adjoining booths where Applesource of Chapin and Doud Orchards of Denver, Ind., will set up their wares. Between the two orchards, they grow more than 200 varieties of apples, from the oldest heirlooms to the newest hybrids. Doud Orchards also will bring peaches, pears and apple cider.
Then, stroll over to Lady Bug Farms where Mike Michaels just might peel an ear of corn for you that`s no bigger than your index finger. Once the husks and silk are pulled away, go ahead and take a bite. It`s tender and sweet enough to eat right on the spot, cob and all. It is Asian miniature corn, grown on his 15-acre spread in Spring Grove. In addition to the corn, Michaels will have at least a dozen varieties of tomatoes, only some of which are the blushing red beauties you might expect to see. Others will likely include little yellow teardrops, ruffled orange and even a buttery yellow tomato that feels like a fuzzy peach.
Other specialties to look for: fresh sheep`s milk cheeses, herbed marinated goat cheese, snails (yes!), locally made caviar, farm-raised brook trout, maple syrup, hickory nuts, pheasant, buffalo, morel and chanterelle mushrooms, cherry pecan sausage and naturally raised eggs.
Should liquid libations be in order, freshly pressed cider will be plentiful. But don`t forget that the Midwest has made quite a name for itself as a beer producer. Thus, expect to find small breweries selling their amber brews and wineries from Illinois and Michigan with award-winning wines.
Last year`s fledgling market was a roaring success. Part of the credit surely goes to Mother Nature, who obliged with a spectacularly beautiful day. Blue skies, billowy clouds and gently lapping waves contributed quite a bit to the ambience. This year, sunny skies will help but the market takes place rain or shine, Chicago Bears game or not.
The market opens at 9:30 a.m. to ticket holders only. A $15 admission fee ($10 in advance; call 902-1919) gains attendance to the morning events, including the seminar at 11:30 a.m.. At 1 p.m., the market opens free to the public.
A recent preview of the market at the Four Seasons Hotel offered many dishes prepared with Midwestern produce. Reto Demarmels, executive chef of the hotel, provided this refreshing ice cream for the preview. Here is his recipe. MICHIGAN BLUEBERRY ICE CREAM WITH GOAT`S MILK YOGURT
Preparation time: 20 minutes
Standing time: 6 to 24 hours
Freezing time: 30 minutes
Yield: About 1 quart
Though Chef Demarmels makes homemade yogurt with rich goat`s milk, you can opt to use plain yogurt in its place.
1 1/4 cups goat`s milk
1 1/2 teaspoons natural yogurt with active starter
1 pint blueberries
1/4 cup sugar or more to taste
3 tablespoons water
2 egg yolks
1. To make the yogurt, heat milk to a boil. Cool to 98.6 degrees. Put the yogurt in a sterile glass jar, add the lukewarm milk and mix well. Cover and let stand in a warm spot until it has thickened to the consistency of yogurt. This could take 6 to 24 hours. It can be made in advance and refrigerated for several days.
2. Puree the berries with 2 tablespoons sugar and press through a strainer to remove the skin. Mix with the yogurt and set aside.
3. Boil remaining sugar with water in a very small pan to 245 degrees. Meanwhile, beat the egg yolks with an electric mixer. When the syrup is ready, add it to the egg yolks, pouring it in a thin, steady stream and mixing constantly as you do so. Continue beating until sides of bowl cool.
4. Stir the yogurt mixture into the egg yolk mixture. Transfer to an ice cream-maker and freeze.
DOOR COUNTY CHERRY PUDDING
Preparation time: 30 minutes
Cooking time: 40 to 45 minutes
Yield: 4 to 5 servings
4 cups whole milk
1/4 cup each: yellow cornmeal, blue cornmeal (or use all yellow)
1/2 cup molasses
1 tablespoon sugar
2 tablespoons butter
1/3 cup dried cherries
2 tablespoons dried currants
1/2 teaspoon salt
3 eggs, separated
Unsweetened whipped cream for serving
1. Generously butter a 6-cup souffle dish and sprinkle inside with sugar. 2. Put milk in top of a double boiler and heat to a boil. Slowly add both cornmeals, whisking them constantly. Cook until thick, about 25 minutes. Remove from heat and add molasses, sugar, butter, cherries, currants, salt and egg yolks and mix well.
3. Heat oven to 350 degrees. Beat egg whites until they hold soft peaks. Gently fold into cornmeal mixture. Transfer to prepared dish and bake until puffy and set in center, 40 to 45 minutes. Serve hot with whipped cream.
