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Lollapalooza Green Street: Farmers Market

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Part of the Official Guide to Lollapalooza’s Green Street

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Lolla Farmers Market, located in Green Street North, features small-batch food businesses from the Chicago area.

La Boulangerie

laboulangeriechicago.com

picslollaIs this your first Lolla? If not, how many years have you been here?
Yes, first year at the Farmers Market

What will we find at your Lollapalooza booth? 
French bread, croissants and crepes

Where are you from, what do you do, and how long have you been doing it?
La Boulangerie is an authentic French bakery located in Logan Square and Lakeview. Created by a French chef three years ago, it focuses on delivering fresh, quality breads and pastries to the local neighborhoods.

How green are you? Why?
All our breads and pastries are made with natural ingredients. We do not use any preservatives or other chemical products.

What is the unhealthiest guilty pleasure you cannot resist?
Our latest product, the crognet! It is a croissant donut. Our favorite: maple glazed with bacon.

What band(s) are you hoping to sneak away from your booth to see?
To be honest, we have not looked at the lineup yet. We know we will have a good time anyway.

Brunkow Cheese

photo3Is this your first Lolla? If not, how many years have you been here?
This is our fourth year slinging cheese at Lolla.  We were on board the first year Lolla added the farmers market to the food line-up. Each year the market has grown significantly in popularity. We are bringin’ the whole farm this year…

What will we find at your Lollapalooza booth? 
You will find a great staff serving up a unique and delicious and rather offbeat product. We will be offering up Queijo de Coalho, a Brazilian-style grilled cheese on a stick. We make the cheese by hand at our creamery in Wisconsin. The recipe is Brazilian and it is typically sold on the beaches in South America. The cheese is specifically made to be heated and served warm. So it is, in the most literal sense, grilled cheese. When flamed, the cheese doesn’t melt, rather it caramelizes and softens, becoming crispy and sweet. We will be skewering cheese, searing it on a flame, and serving it on a stick. We offer a few different flavors, all drizzled with various condiments, such as black rum maple syrup, hot pepper jelly and pineapple chipotle syrup. A perfect marriage of sweet and savory.

Where are you from, what do you do, and how long have you been doing it?
We are Wisconsin specialty and artisanal cheesemakers. We make artisanal cheese by hand in small batches in Fayette, Wisconsin, a tiny rural town located in the Driftless Region of Southwest Wisconsin.  One of the oldest of Wisconsin creameries, we are fourth-generation cheesemakers dating back to 1899. From cheese curds to ten-year-old cheddar, to cave-aged tommes and stinky washed rinds, we make a wide variety of artisanal cheeses.  We sell our cheeses through various avenues, such as restaurants and retail, fairs and festivals, to numerous farmers markets in Madison and Chicago.

How green are you? Why?
We are a small, sustainable outfit that works one on one with a few select small-herd dairy farmers to make artisanal cheeses. We are third-party certified through Certified Humane, and add value and purpose to a farmers milk by making a simple yet nutritious product. And we leave nothing to waste: The milk solids are made to cheese, the cream is churned to butter, and the whey is processed for protein.

What is the unhealthiest guilty pleasure you cannot resist?
The Wisconsin trifecta, which no doubt can be found at Lolla: beer brats, deep-fried cheese curds and a cold brewski. Surely Perry added a polka band to this year’s lineup?

What band(s) are you hoping to sneak away from your booth to see?
Since the bulk of the weight of our booth is on me, I don’t get to get away much. Last year the only band I was able to see was OK Go. Actually got to watch them on stage with the roadies because I gave one of them a complimentary Blessed are the Cheesemakers t-shirt our staff wears for the festival. In 2011, I snuck away to catch a glimpse of Bright Eyes. This year, I’m hoping to see New Order.

Puffs of Doom

puffsofdoom.com

10.26.11 Owners of Doom 2Is this your first Lolla? If not, how many years have you been here?
It is our second year of being a part of the Farmers Market, however Ms. Doom used to attend Lolla as a concert goer (way back in the days it was a traveling festival).

What will we find at your Lollapalooza booth?
We will have a variety of sweet, savory and ice-cream puffs including some vegan and gluten-free options. We don’t want to spill the beans just yet on our menu but we will be posting it on our Facebook page in the next couple of days. Some highlights include Bacon Ranch Mac & Cheese Puffs and Salted Caramel Hot Chocolate Puffs.

Where are you from, what do you do, and how long have you been doing it?
Ms. Doom is from Chicago and Mr. Doom is from Detroit, but we have both lived all over and managed to land ourselves back in Chicago. To make one serving of Puffs of Doom: Start by measuring equal parts puff and doom. Add in one idea for a culinary therapy practice. Stir in two cups Go-For-Broke brand motivation (removing as much sleep as possible). Now add one dozen Associates of Doom. Stir vigorously. Bake to the soothing sounds of Ira Glass, Mike Birbiglia and Stevie Wonder. Garnish with middle-of-the-night flavor inspiration from farming friends. Keep warm with eight-to-twelve farmers markets a week. (May substitute with festivals, deliveries and art shows). Out comes a whole lot of sweet, savory, ice cream, gluten-free and vegan puffs. We are excited to be celebrating Puffs of Doom’s third birthday at Lollapalooza.

Ice Cream Puffs, Peach Cobbler, Mac & CheeseHow green are you? Why?
Puffs of Doom is a socially responsible, woman-owned Chicago small business. We believe that sustainability is a journey and not a destination and therefore as we continue to grow and learn as a business, we will continue to update and revise our sustainability practices to better benefit our local and global communities. Puffs of Doom strives to operate in a manner that gives back to the environment and our community. We believe that a huge part of sustainability is social responsibility. Fifteen percent of all Puffs of Doom profits are being designated toward starting Sift—A Culinary Therapy Non-For-Profit. We are currently working with our local neighborhood community gardens to provide them with our food scraps/egg shells for their on-site composting. With each year, we are working to source more of our ingredients from local sustainable farmers. We also use recycled packaging and accept returned containers for re-use.

What is the unhealthiest guilty pleasure you cannot resist?
Cheese pizza dipped in ranch dressing

What band(s) are you hoping to sneak away from your booth to see?
NIN, Cure, Thievery Corporation, Postal Service, Local Natives

River Valley Ranch & Kitchens

rivervalleykitchens.com

Is this your first Lolla? If not, how many years have you been here?
This will be our third year rocking Green Street at Lolla…as far as we can remember.

What will we find at your Lollapalooza booth?
We will be serving up our handcrafted portabella tamales, veggie burgers and soup. All made with the freshest of produce grown free of harmful chemicals and pesticides right here at River Valley Ranch. All products are vegan and gluten free!

Where are you from, what do you do, and how long have you been doing it?
We are River Valley Ranch & Kitchens. We are a small family farm just north of Chicago in Burlington, Wisconsin. We’re known for the mushrooms we grow, but our artisan, small-batch prepared foods and canned products are not too shabby either and have grown quite the cult following around Illinois and Wisconsin. The Rose family began farming in 1976 and our farmer, Eric Rose, continues to turn out some of the freshest, chemical-free mushrooms available anywhere in the United States. Our farm store and farm are located right on the way to Lake Geneva, Wisconsin on highway 50.

How green are you? Why?
We consider ourselves pretty damn close to zero waste as our farm produces one of the most nutritional foods on the planet from something that most consider waste. We strive to decrease any negative impact our operations have on the environment every single day by utilizing a creative and ever-evolving approach to production and distribution. Our kitchens are able to absorb any potential abundance of produce we’re harvesting at any given time and turn it into delicious, healthy, farm-to-table cuisine.

What is the unhealthiest guilty pleasure you cannot resist?
There are several of our crew members here at River Valley that have a hard time resisting candy… well, candy, ice cream, cakes, cookies—you get the idea and now understand why we haven’t opened a bakery.

What band(s) are you hoping to sneak away from your booth to see?
Band of Horses, Postal Service, Nine Inch Nails, Queens of the Stone Age,  Kendrick Lamar, The Killers… but you just never know at Lolla…just hoping for NO RAIN!

Rock ‘N Roll Noodle Company

Is this your first Lolla? If not, how many years have you been here?
This is our fourth Lolla in the Farmers Market

What will we find at your Lollapalooza booth?
All-natural, locally sourced Asian street food (vegetarian and gluten-free options) 

Where are you from, what do you do, and how long have you been doing it?
Third-generation street-food vendor with roots in Thailand. Have been vending at City of Chicago Farmers Markets for five years. Also sell prepared meals at retail locations around the city.

How green are you? Why?
We try to be as green as possible. Source our ingredients locally whenever possible, utilize recycled/compostable utensils and plates. Try to leave as small a footprint as possible because we want to have a safe and clean world for children.

What is the unhealthiest guilty pleasure you cannot resist?
Pork Belly and anything else from MOMOFUKU; All baked goods from BAKE

What band(s) are you hoping to sneak away from your booth to see?
Steve Aoki, Lianne La Havas, Emeli Sande, Bright Light Social Hour

Seedling Fruit

seedlingfruit.com

OLYMPUS DIGITAL CAMERAIs this your first Lolla? If not, how many years have you been here?
I think this is our fourth year!

What will we find at your Lollapalooza booth?
Fruit smoothies…this year you can get one with an energy boost blended in… Lolla is a long day you know! And fresh fruit; usually apples and peaches.

Where are you from, what do you do, and how long have you been doing it?
We own a farm (seedling) in Michigan. We make these smoothies at farmers market around the city.

How green are you? Why?
We are a farm! Thousands of trees! Doesn’t get greener than that…

What is the unhealthiest guilty pleasure you cannot resist? 
Mmmm…give me some bread and butter any time….

What band(s) are you hoping to sneak away from your booth to see?
Well, since we are right by the Grove stage, I really like going to early shows there…sitting on the grass and listening to some newer/unknown music. I really love Lolla for that—hearing newer and upcoming bands.

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