We’re about to ask you for a bit of money.
We tweaked the focus of our fundraising last year. Since 2011, we’ve reached out primarily to foundations and local businesses for financial support. We also reached out to the general public via fundraising dinners, but we realized that by doing it that way, we were limiting our reach to folks who could afford elaborate dinner parties. The fact is, a much broader group of citizens in Evanston cares about fighting food insecurity, and we really weren’t reaching out to them.
So last year, our goal became to obtain a gift of $25 from the widest possible group of individuals and families who want to see our support for families in need continue.
We called this campaign Just25+, and it has become an ongoing effort, with modest, but significant success. Do you believe that $25 can make a difference? It can, and it does, every week at the Downtown Evanston Farmers Market. $15 is the amount our Link program matches, each week. That’s 15 extra dollars that parents can spend on healthy, fresh food for their family. 15 extra dollars that seniors on a fixed income can use to make their meals healthier and more delicious. So each donation helps multiple families to make their food budget last longer!
$25 makes a big difference. And the Link program brings more people to the Downtown Farmers Market every week, and more dollars to Downtown Evanston merchants. Check these numbers out:
Last season, our matching funds were accessed by Link users almost a thousand times. Friends of Evanston Farmers Markets is a small, dedicated group. Our footprint is incredibly small. Every cent of your $25 donation will go towards our matching program. If everyone who reads this message contributes to JUST25+, we’ll be able to help every Link family, all season long.
We have tweaked the campaign a bit this year, and we’re calling it Just25+.
Now when you click a JUST25+ button, you’ll be able to securely donate $25, or any other amount, via PayPal, credit, or debit card. And now, you can choose to make your donation a monthly, recurring gift. These changes are a response to donors who wanted to give more, and others who, even though $25 was a challenging amount, wanted to give something. We appreciate any donation, because the spirit behind it is magnificent, no matter the amount.
Thank you for joining your neighbors and Friends in keeping our services available to every family that needs a little help!
The final Ecology Center market was cancelled. The Downtown Evanston Farmers market returns on May 2 with significant adaptations in the face of the Covid-19 pandemic. We will continue to update this page, but for all the current information, please visit this page on our website.
It would have been an Ecology Center market, and in fact it was still on the City calendar as of Tuesday morning. However, the Center itself is closed, and we’re aware of at least one vendor who is delivering pre-orders at a different location. We’re going to say that the Ecology Center Indoor Market season is concluded. When we have confirmation from market management, we’ll update.
There’s no online clearinghouse on who is going to be bringing pre-order/pre-pay orders to Evanston now that the Indoor Markets have wrapped, but some detective work on our part indicates that Kinnickinnick Farm and Katic Bread are continuing this service. You’ll need to visit their websites or Facebook pages for details. Vendor websites can be found by clicking here. Keen eyes will note that the list has not been updated to this year’s. That will be rectified this week. However, the info you need right now is on the list and accurate.
No updates since last week. We’ll report ’em as soon as we see ’em!
The outdoor Downtown Evanston Farmers Market, scheduled to begin on May 2, is on as of this writing. Market Manager Myra Gorman took to the Evanston Markets Facebook page for a detailed report on how she, the city, and our many market vendors are preparing for a safe market experience.
Although we ache to cut and paste her comments into this space, you really should visit the market’s Facebook page so they get a better gauge of interest in the upcoming market season.
The nature of our current situation is rapid change, and we’ll keep this page updated with information directly from the market managers. If you’re not receiving our weekly newsletter, subscribe for weekly updates and information all year long.
Our series of Chef Demos at this season of farmers markets in downtown Evanston was, thanks to the generous efforts of our many guest chefs, a real showcase of what you can create using fresh, seasonal ingredients, no matter which season it is.
Chef Vince DiBattista of Campagnola, Union, and Union Squared was our final guest, and his dish was really the platonic ideal of seasonality and simplicity–he prepared a Fall Market Salad composed of Tuscan kale, Brussels sprouts, and a few other ingredients. Fresh, bright, and rife with the hearty richness of Fall produce, this salad was a fitting conclusion to a great season. For your enjoyment, here is Chef Vince’s recipe.
Mix all ingredients.
Marinate in vinaigrette (recipe follows) for 30 minutes
Top with sunflower seeds and cheese, salt and pepper to taste
Mix all ingredients to combine
On a blustery market morning, Chef Mark Payne of NU/Kellogg’s Flik Hospitality Group served a seasonal, tasty composition centered around ingredients that are at their peak right now.
The harsh winds scattered the pile of recipes we had prepared, but we’ve got it for you right here.
In a pot, bring the water, vinegar, sugar and salt to a boil. Keep hot. In a dry sauté pan over medium heat, toast the coriander and fennel seeds, black peppercorns and red pepper flakes, then add toasted spices to the brine.
In a pot of boiling salted water, blanch the carrots for 2 minutes. Drain and pack into nonmetallic container.
Transfer brine to a heat-proof pitcher and pour over the carrots.
Cover and allow to cool, when cool, place in fridge for 12 hours.
Pre- heat oven to 400° f.
Remove carrots from brine, mix carrots with olive oil, rosemary, and season with some salt and freshly ground black pepper, place on a large baking sheet.
Roast in oven for 15-20 minutes or until starting to brown.
Remove from oven and reserve.
Wash, stem, seed and dry grapes and then cut in half.
Wash, pick, and coarsely chop flat leaf parsley.
Mix grapes, parsley and toasted pepitas in a bowl, add the juice from the 2 lemons, mix through and adjust seasoning.
Place a ¼ cup per serving of hummus on a plate, top with 3-4 roasted carrots. Spoon over 1-2 tablespoons of Concord grape relish over. Serve.
Chef Marco Bahena was our guest for the market season’s third Chef Demo, and he hit the sweet spot in every regard. His raw zucchini salad was sourced from super-fresh market produce, and the recipe itself is easy as breathing! Here it is:
*These are specific products from one of our vendors, but you can substitute other flavorful summer squash/zucchini.
(Chef did not include a recipe for the vinaigrette. Here’s perhaps the simplest of the millions online: https://www.bonappetit.com/recipe/basic-lemon-vinaigrette: It’s basically 2/3 of a cup of great olive oil combined with 1/3 of a cup of fresh lemon juice. Whisk to combine (or shake it up in a jar) and season to taste with salt and black pepper.
The chili mayo also lacks a recipe. There’s such a range of recipes varying in heat and other secondary flavors that we won’t choose for you. The first page of a web search for “Chili Mayo recipe” is sure to include one that suits your fancy.
