Eating Eating FOR GREENS Edited by Elizabeth Atkinson timeout.com/chicago/restaurants @elizabethrose14 Eating


Kinnikinnick Farm à 21123 Grade School Rd, Caledonia, IL


(815-292-3288, kinnikinnickfarm.com) TRY AT North Pond


The highly seasonal menus at North Pond are executed with the help of a large number of farms that supply Bruce Sherman’s restaurant, including Kinnikinnick Farm, which provides produce like baby arugula, breakfast tomatoes and purple tomatoes. Owners David and Susan Cleverdon started Kinnikinnick simply because their garden grew too big. Years later, the husband-and-wife team runs a property packed with produce and livestock. Farming is a passion for the Cleverdons, and they’re keen to share it by offering farm stays for those interested in learning the tricks of the trade. à 2610 N Cannon Dr (773-477-5845, northpondrestaurant.com)


FOR GRAIN


Hazzard Free Farm à 5111 Ahrens Rd, Pecatonica, IL


(815-289-1431, hazzardfreefarm.com) TRY AT Hewn


The partnership between Ellen King of Hewn and Andrea Hazzard of Hazzard Free Farm Grains & Beans isn’t just that of a farm supplying a bakery with local grains. The collaborators have been working on a project to bring back Marquis wheat, an heirloom wheat that originated in the early 20th century and then virtually disappeared. This fall, after three years of effort, the duo gears up for a regular release of bread made with the newly propagated Marquis wheat. à 810 Dempster St, Evanston, IL (847-869-4396, hewnbread.com)


Secret source


Celebrate the farms filling our plates with from-the-earth Midwestern


goodness at Chicago’s best restaurants. By Elizabeth Atkinson


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