A Garden Oasis in an Urban Jungle

We are in the midst of spring, the time where gardens are blooming and menus change from the heavier, winter stews to lighter fare. Many restaurants begin to take a farm-to-table approach, sourcing their food from local farms and continuing their sustainability efforts. One Chicago legend is taking this approach to the next level with a garden in his own backyard. From his restaurants on Clark Street to his line of salsas at the grocery store, Rick Bayless’ name has become synonymous with delicious, fresh Mexican food. When I was able to attend the Bayless Organic Garden Tour, I knew I was going to witness food innovation at its finest, but I didn't know I would leave with inspiration for my own home garden. 

As I entered through the wood-paneled doors, I entered into a garden oasis. My head was turning from side to side, up and down; every inch of the garden was used purposefully and beautifully. There I stood in Rick Bayless’ garden that spanned three Chicago city lots as the tour began. The tour was led by Bill Shores, a professional gardener who has worked with Rick Bayless for ten years and has had a career growing food for chefs for 18 years. He explained that we were standing in a small-space ornamental and urban planning garden. Everything from the raised beds, patio boxes, and potted plants all served a purpose in the garden and there was no inch of land that was wasted. This was a garden where the chefs could collaborate openly with the gardener and interact with the crops. Many of the plants in this backyard garden actually are harvested and sent to Rick Bayless’ restaurants less than four miles away! Talk about locally produced. 

Bill Shores is brimming with knowledge and dedication to this detailed garden. Here are a few of the biggest takeaways I learned about gardening from one of the best in the business:

1. Many of the plants lining the raised beds are succession crops. These crops are also known as quick-growing crops. Once harvested it can take as little as four weeks for another harvest; examples include spinach and leafy greens. 

2. The question was raised, how do you avoid squirrels, birds, and rabbits from entering the garden? The Bayless Organic Farm partners with a Chicago working cat program. There are two cats that roam around the garden area (I didn’t spot them when I was there). Ever since the cats arrived, a rabbit has not been seen in the garden in 2 years. Thus, to keep the rabbits away from your garden, consider a cat. 

3. Potted plants are great as decoration, but also can be used as a waiting area until space in the garden is available at the right time of the season.

4. You do not need a lot of space to start your own garden. You can plant in pots or begin with a small garden space and try vertical gardening.

5. Enjoy the fruits of your labor and be proud! The freshness you get from growing your own crops is unlike anything you will eat. Although you have to be patient in the beginning of the season, the outcome is well worth the wait.

You can learn more about the Bayless Garden Tour and about Bill Shores on their website. They even have their own blog filled with gardening knowledge and tips and tricks to get you through the unpredictable Chicago weather. Go ahead and start developing your green thumb and have fun!

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You can find Jessica Ang in the kitchen experimenting with a new ingredient, replicating a recipe, or eating the last cookie in the jar. Much of her love for cooking comes from her curiosity to explore different cultures. Being able to share what she learns through cooking, tasting, and traveling is what keeps her palate adventurous.  Also an avid runner, Jessica loves being outdoors and can be seen running through her neighborhood day or night. She always appreciates a good patio for dinner and drinks and is willing to bake birthday cakes for anyone.

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Do you have any urban gardening tips or tricks? We would love to hear them! Post a comment below or send them our way on any of our social networks. Don't forget to tag @Foodseum and use the hashtag #FeedYourCuriosity

Ole! Ole! It's the Fifth of May!

Let me start this party off right by saying that I am a very proud Mexican-American woman – always have been, always will be. Listening to my grandfather speak Spanish and watching my grandmother make tortillas filled me with so much joy, and to this day the image helps me on rough days. That being said, Cinco de Mayo has always posed an issue for me. It is in, its simplest terms, just not that Mexican. While the holiday does celebrate a real event in Mexico’s history, Americans celebrate Cinco de Drinko much more than our buddies down south. While Mexican schools are closed on May 5 for observance of “The Anniversary of the Battle of Puebla,” it is not considered a national holiday anymore.

The holiday celebrates the Mexican army’s victory over the French in the Battle of Puebla, not our country’s independence as many think. French forces were occupying Mexico after the Mexican-American War, and Mexicans wanted them out. While heinously outnumbered and lacking the war technologies the French army had, the Mexican army was able to defeat their foes on May 5, 1862. Again, this is NOT Mexican Independence Day; that is celebrated on September 16.

So let's not pretend that this day is about anything other than having some chips, “guac”, and more than a couple of margaritas. My fellow Mexican-Americans, this year let's embrace the bastardized holiday; rather than reminding yet another gringo that this is not our Fourth of July, let's take a deep, calming breath and be happy that we get another day to celebrate the countries we love so much.

Now that all of that is out of the way, we can get to the really good stuff: the food. I put together a menu that blends our two cultures, while remembering that this holiday is largely an excuse to drink in the slow time between St. Patrick’s Day and Memorial Day.

Jalapeno Margaritas - If you want something a little sweet that packs as much punch as the Mexican army, look no further than this dangerously drinkable cocktail. Fun fact: These are the "spicy margaritas" made famous by Sur Lounge in LA. If you have ever seen Bravo's hit show Vanderpump Rules, you have definitely seen these signature drinks being served. 

Recipe adapted from Love & Lemons 

3 cups good tequila…or bad tequila, we don’t judge
1 jalapeno, sliced
1 c Grand Marnier
1 ½ c fresh lime juice
1 c agave syrup
ice
Lime, salt, and jalapenos for garnish, if that’s your style

Mix the jalapeno and tequila. Let it sit for at least a few hours at room temperature, or up to a day if you have the time. Strain tequila through a fine sieve. Keep the jalapenos for yourself or your more daring friends. Mix all ingredients other than the tequila. Add the tequila to the batch half a cup a time. This stuff can get spicy, and you can always use some regular tequila if your guests are wimps. Once you get the taste exactly how you want, serve over ice or blend with ice.
 

BLT Tostada - Few things scream "Mexican-American hybrid" quite like the BLT tostada; a little Californian, a touch Mexican, but most importantly, just good eats. When making them for myself, I make a basic salad mix (lettuce, red onion, carrot, and whatever else I have in the fridge) and sub that for the plain lettuce. But you do you, friends.

Recipe adapted from My Brother’s Salsa website 

2 avocadoes, diced
½ # bacon, cooked and crumbled
½ cup tomato-based salsa or pico de gallo
1 cup sour cream
1 cup iceberg or Bibb lettuce, shredded
4 tostada shells
2 Roma tomatoes, seeded and diced
Cilantro and cheddar cheese to garnish

Mix half of the salsa with the cubed avocado and the other half with the sour cream. To assemble, spread sour cream mixture over the shell, top with lettuce, bacon, tomato, avocado, and garnishes. It’s really that simple.
 

Fruity Guacamole – Guacamole and avocados are probably the foods I eat the most of, so trust me when I say this is a nice take on the traditional guacamole. The sweetness in this balances and complements the spice from the margaritas very well. Chef Michael Simon as a version with blue cheese and bacon that you are certainly welcome to try, but I think my new favorite take on the classic is adding whatever fresh, tropical fruits I can find.

3 avocados, diced
½ red onion (white onion will work in a pinch), minced
1 small jalapeno (you can use some of the discarded one from the tequila), minced
Salt
1 Tbsp lime juice (to help stave off oxidation)
3 Tbsp cilantro, chopped
1 cup of diced pineapple or mango 

If you like chunky guacamole, simply mix everything and let it sit for about 15 minutes for the flavors to develop. If you like it a little smoother, put avocado, onion, jalapeno, and lime juice in first. Mush to your desired thickness, and add the rest of the ingredients.  
 

Churro Doughnuts - No matter your views on the holiday, you just can't do wrong with fried dough. This particular delight gets a huge flavor boost from brown butter and churro spices. Try them baked if you have a donut pan (which any household worth its salt should have). You could also just make baked or fried doughnut holes with the same recipe. Chris from Shared Appetite has a mouth-watering recipe and it is very well-written, so I am simply linking to their site.

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What are your favorite Cinco de Mayo classics? Comment below or shoot us a message on any of our social media accounts. Don’t forget to use the hashtag #FeedYourCuriosity, you just may see your delicious pics on our feed.