The Browntrout Farmers’ Market, supported by Ground Up
Every Tuesday, 5-8 PM
4111 N. Lincoln, Chicago
Cropping up this Tuesday:
Catalpa Grove Farm
Lamb:
loin chops – 4/pkg, $24/lb • shoulder steaks – 2/pkg, $14.50/lb • sirloin steaks – 2/pkg, $14.50/lb
ground – 1#/pkg, $11/lb • stew meat – 1#/pkg, $11/lb • kabob meat – 1#/pkg, $14.50/lb
shoulder roast – 3-4 lbs, $12/lb • whole leg – approx. 8 lbs, $11/lb • French cut rack – $24/lb
Goat:
ground – 1#/pkg, $11/lb • leg steaks – 2/pkg, $14.50/lb
Veal:
ground – 1#/pkg – $12/lb • chops – $16.50/lb • t-bones – $18/lb
porterhouse – $18/lb • inside loin – $22/lb • short ribs – $11/lb
top round roast – $12/lb • sirloin roast – $13/lb
Goat Milk Soap:
scents – lavender, vanilla, lemon, anise, rose, unscented
various sizes, ranging in price from $2-$5.
Frillman Farms
Dill • Radishes • Eggs • Arugula • Lettuce • Beet Greens
Lucky Duck Farms
(To preorder, contact Emma Lincoln or Kiyoshi Mino at TheLuckyDuckFarm@gmail.com or 773.896.8040. Depending on where you are at, they may deliver!)
Stir-Fry Mix, Mild (napa cabbage, bok choy, mizuna) • Stir-Fry Mix, Spicy (Same as mild, but also komatsuna & Chinese mustard greens)
Hakurei turnips • Daikon radishes • Red Russian Kale • Free-range, organically fed chicken eggs
Plus limited quantities of:
Pea Shoots • Snow Peas • Garlic Scapes • Free-range, organically fed duck eggs
Puffs of Doom
(To preorder, contact Rebecca VanderKloot at puffsofdoom@gmail.com or 773.383.5443. They’ll even deliver!!)
Sweet:
Key Lime Coconut • Strawberry Rhubarb • Elvis (Peanut Butter Banana)
Raspberry Vodka Lemonade • Gluten Free Banana Nutella • Vegan Caramel Coconut Cream Pie
Savory:
Black Mustard Flower Goat Gouda • Dill Cheddar Mashed Potato
Plus additional offerings from:
Bot Bakery
Faith’s Farm
Mess Hall & Co.
Sun Kissed Organics
As well as a complimentary cocktail while you shop:
The French 75
Browntrout & Illinois Sparkling Co.
This week’s featured recipe:
Arugula Pistou
Chef Cleetus Friedman, City Provisions
The French 75
Browntrout & Illinois Sparkling Co.
This week’s featured recipe:
