The Chefs’ Guide to Chicago’s Farmers Markets | Eater Chicago
"A versatile vegetable farm prized for its delicate miniature varieties—baby corn, baby eggplants and baby artichokes—as well as sorrel, torpedo onions, garlic scapes, endive and a wide range of hardy root vegetables; consistently reliable seasonal diversity that chefs use for both simple preparations and preserved goods." - Nylah Iqbal Muhammad
