LOCALLY GROWN

An introduction to the growing local food movement in Chicago restaurants and the farmers who supply them.

Former Lucky Chicago correspondent Blessing (Rather Washington DC, 2012, etc.) profiles 20 of the most interesting farms in the Midwest. These farmers have created relationships with some of Chicago's premier restaurateurs to supply a variety of produce from their small specialty farms or, in some cases, their urban farm gardens. Blessing's profiles explain why the farmers choose to farm, how their farming techniques benefit the environment, and how they grow and sustain their businesses by partnering with area chefs. At Uncommon Ground restaurant, they have an urban farm on the roof that allows them to grow the purple calabash tomato, which is typically too delicate for farmers to transport. Blessing shares the excitement of the Travis family about their ability to grow rare Iroquois white corn at the request of one of Chicago's top chefs who works for Rick Bayless. Throughout the book, the profiled farmers and chefs provide resources for readers interested in farming or purchasing locally grown food. In many cases, the chefs share favorite recipes from their kitchens using produce bought from their sister farm—e.g., Morteau sausage by Paul Kahan and Brian Huston of The Publican restaurant, or grilled shrimp and wheat berry salad by Carlos Ysaguirre from Acre and Anteprima.

An inspirational glimpse into one vibrant area of the local food movement.