Aug. 18--On Thursdays, tents set up in a passageway alongside the Second Presbyterian Church at 1936 S. Michigan Avenue announce the South Loop Farmers Market, a new-this-season addition to the Chicago area's vibrant farmers market scene.
In season now: a rainbow of heirloom tomatoes. At the Blue Star Produce stand, farmer Mark Collins rattled off the names of a few: Caspian Pink, Marvel Striped, Moonglow, Pineapple, Black Zebra and more. All have a thinner skin than other tomatoes and are best kept at room temperature, he said, since cold temps will temper their flavor.
While heirloom tomatoes might appear to have far more blemishes than a store-bought tomato, fans will tell you the flavor of an heirloom is unbeatable. Red varieties are robust and acidic while yellows are milder, but both colors are delicious when sliced, sprinkled with handfuls of torn basil leaves and finished with a touch of salt and a splash of olive oil or lemon juice. Serve them alongside grilled meats or fish.
Other notable items spotted at the market: Honey from Westside Bee Boyz, banana-leaf wrapped tamales from Evanston's Tomate Fresh Kitchen, savory pies and baked goods from Pleasant House Bakery, sweets from chocolatier Uzma Sharif, ancho lime kettle corn and bourbon bacon caramel corn from Shelby Harris's popcorn stand, plums from Holle Orchard and striped Crenshaw squash from Steven Frank Farms (make garlic mashed squash instead of mashed potatoes).
But if it's tomatoes you stocked up on (Collins expects to have a good supply until the first frost), consider the bloody Mary recipe below from the Chicago Tribune's archives. Serve on its own as a virgin drink or amp it up with vodka.
The South Loop Farmers Market (1936 S. Michigan Ave.) takes place every Thursday through Oct. 8 from 4-8 p.m.
jhevrdejs@tribune.com
Twitter @judytrib
Bloody Mary mix
Makes: 6 to 8 servings
Halve 6 large heirloom tomatoes (or beefsteak tomatoes), about 3 pounds. Combine in a blender with 1/2 cup plus 2 tablespoons Worcestershire sauce, 6 dashes hot sauce, 2 tablespoons horseradish cream, 3/4 cup olive brine from a jar of olives, 3 tablespoons steak sauce and freshly ground pepper to taste. Puree until smooth. Pour into a pitcher. Refrigerate at least 4 hours.
Nutrition information per serving: 80 calories, 4 g fat, 0 g saturated fat, 1 mg cholesterol, 10 g carbohydrates, 1 g protein, 698 mg sodium, 1 g fiber.
