• Your 1-stop Guide to Evanston’s 2 Indoor Farmers Markets. Vendor Lists Updated Weekly!
     This is Friends of Evanston Farmers Markets handy Indoor Market InfoPage, where we provide the latest information on both of Evanston’s indoor farmers markets.

    We hope our weekly listing of vendors at the Indoor Markets has been of help to you in surviving the long months between Outdoor Market seasons. You can check out who will be populating the 42nd Downtown market season by clicking here. But for info on the final Indoor Market, just keep reading!

    Indoor Winter Farmers’ Market
    at the Ecology Center

    FINAL SCHEDULED MARKET: Saturday, April 29, 2017

    LOCATION: 2024 McCormick Boulevard., Evanston (The intersection of McCormick Blvd. and Bridge St.)

    MARKET HOURS: 8 am to noon.

    PARKING: Parking is available in the lot across the street from the Ecology Center, accessible via McCormick Blvd. Parking will not be permitted in the Ecology Center Circle Drive



  • Halloween at the Market: really cold, really wet, really fun.

    Myra Gorman, our estimable Market Master and her right-hand man, Ryan, put a lot of effort into making the market fun for visitors and vendors alike, all season long. But they shone as bright as the sun–well, the sun from the day before–on Halloween. So even though it was cold and rainy, tons of kids took part in all the special activities they offered from 9am to noon.

  • Personal Chef Joe Dugan’s Tent Event Recipes

    Chefs are found in many contexts. Joe Dugan is a personal chef who was born, raised and lives in Evanston. For the past 12 years he has combined catering with the preparation of meals for families in their own homes.

    Chef Joe sources from local farmers whenever possible, and that made him a perfect fit for a recent tent event. More than 200 people enjoyed the following dishes. Now, you can try them yourself in YOUR own home.



    Cut a French baguette into 1/2 inch circles. Brush with olive oil and place on sheet pan in a preheated 350 degree oven. Bake until golden brown, about 12 minutes on rack in the top position in your oven.

    Onion Marmalade


    • 4 large onions, thinly sliced
    • 1/2 cup 18-year-aged balsamic vinegar
    • 1/4 cup brown sugar


    Place onions sugar and balsamic into dutch oven, bring to a boil, and reduce heat to simmer. Cook onions for 2-3 hours. The onions should taste sweet. Let cool for 45 minutes. Serve over roast or on a sandwich.

    Grilled beef round roast


    Get grill temperature to at least 500-degrees.

    Grill each side for 8 minutes (depending on thickness of roast), then place on sheet pan in a preheated 400 degree oven until internal temperature reads 120 degrees. Let stand for five minutes to allow juices to redistribute back into the meat. Thinly slice across (opposite of) the grain to insure tender slices. Place on top of onion marmalade.

  • The Downtown Market is Always Fun for Children

    Between the Market’s own “Spud Club” for children, the many kid-centered events at Friends’ own tent events, the musicians who perform every week, and all the incredible food at the dozens of vendors, the Downtown Evanston Farmers Market can be a magical place for kids.

    For instance, the activity a couple of week’s ago involved the creative production of “veggie people.” Here is the creation of  Spud Clubber Lily.


    Spud Club will have a full range of activities on Saturday, October 31 as part of the city’s celebration of Halloween.

    Friends tent events have included visitor’s from District 65 and Heller Bees among their many kid-centric activities The Heller Bees return on October 17.


    And sometimes, families make the fun happen themselves. Here are some lovely snaps capturing the joy of a pair of young music lovers. It appears they like mangos as well.

    So, Spring, Summer or Fall, let your children learn about the joys of food in manners fresh, delicious and sometimes a bit educational. The whole family will love the experience.


  • Recipe: Vince DiBattista’s Fall Minestrone

    Chef Vince of Campagnola and Union Pizzeria was our guest and featured chef at a recent tent event, really the first one with true Fall weather. That made his fall minestrone the perfect, satisfying match for a brisk October market. Here’s how to make it at home.

    (Serves 8–12)

    Ingredients for stock:

    • 4 cloves garlic
    • 2 sprigs rosemary
    • 2 sprigs sage
    • 2 sprigs thyme
    • 2 bay leaves
    • 1 pound parmesan rind (optional)
    • 4 quarts water
    • 2 cups dried cranberry beans (pre-soaked overnight)

    Ingredients for soup:

    • 1 tablespoon minced garlic
    • 2 cups diced onion
    • 1/2 cup extra virgin olive oil
    • 1 cup diced fennel
    • 1 cup diced celery
    • 2 medium tomatoes, peeled and diced
    • 3 1/2 quarts bean stock
    • 4 cups diced red kuri squash
    • 8 cups chopped kale
    • 6 cups (approx.) cranberry beans (from cooked stock)
    • Salt and pepper
    • Parmesan and olive oil for garnish


    1. Cranberry beans should be soaked overnight in preparation.
    2. Wrap garlic, herbs, and parmesan rind in cheesecloth and add to water. Add pre-soaked beans and bring to boil.
    3. Simmer herbs and beans for 1 to 1.5 hours or until beans are tender.
    4. Sauté garlic and onion in olive oil until translucent.
    5. Add fennel, celery, tomato and cook until vegetables are tender. (Approx. 5 minutes)
    6. Discard cheesecloth with herbs and parmesan rind; pour stock into vegetable mixture. Simmer for approx. 45 minutes.
    7. Add squash, kale, beans, and cook until squash is tender. (Approx. 20 minutes)
    8. Add salt and pepper to taste.
    9. Ladle soup into bowls; sprinkle with Parmesan and drizzle with olive oil.