Expo offers cool new kitchen gear
I think my feet have finally recovered from all the walking I did through McCormick Place during the recent International Home and Housewares Association show. I covered a lot of miles wandering among the nearly 2,000 exhibitors displaying their latest and greatest gadgets, cookware, serving pieces, appliances and accessories for the kitchen and home.
Besides the cool lunch items highlighted in today's pages, I came across dozens of gadgets I wouldn't mind having in my kitchen. Here are a few of my favorites:
Split Decision Pie Pan: With pies being touted as replacing cupcakes as the latest desert craze, I wasn't surprised to find several pie-specific pieces. This nonstick pan with a removable bottom allow you to bake two flavors of pie, say strawberry rhubarb and peach, or chocolate cream and banana cream, in one pie plate. Made locally by Chicago Metallic, the pan will be available in August for $14.99.
Healthy Steps Pasta Server: There are 30 gadgets in the Jokari Healthy Steps line, all with the aim of making it easier for us to cook and eat healthier. This pasta scoop includes portion marks so you know exactly how much you're eating (or overeating). Some items in the line are available now for $2.99 to $14.95, while others, like the scoop, will be available later this year.
The Quick Pop Maker: My mind is swirling with ideas for frozen treats after seeing this countertop machine. You freeze the device, insert the pop sticks, pour in your juice, yogurt and other extras (fruits, nuts, candy bits) and in 7-9 minutes you're rewarded with a cool treat. The kit comes with accessories for adding creamy Dreamsicle-like filling and stars and hearts to your pops. It's $49.95 at zokuhome.com.
Friend a farmer: While it seems counter intuitive to head into Chicago to rub elbows with area farmers, the UIC Forum is the setting for this weekend's sixth annual Family Farmed Expo.
The three-day expo, from Thursday, March 17 through Saturday, March 19, offers ample opportunities to meet farmers who grow the food and some chefs who cook with local products at their restaurants.
Friday evening's Localicious Party (7-10:30; $75) is where you can try some of those foods and sample wines and cocktails made with locally grown produce. Participating restaurants include Duke's Ale House in Crystal Lake and SugarToad in Naperville.
At Saturday's Good Food Festival (10 a.m. to 6 p.m.) you can learn about community-supported agriculture programs, watch cooking demos, attend workshops and visit a children's activity area.
Tickets cost $10; kids 12 and younger get in free. Get tickets online at familyfarmed.org or at the door, 725 W. Roosevelt Road.
Garden of eating: I'm certainly not the only one planning to start a vegetable garden this season. A story in the upcoming USA WEEKEND magazine (you'll find it tucked in your Sunday, March 20, newspaper), shares tips from expert gardeners and chefs, including Alice Waters, who has relied on local ingredients at her Berkley, Calif., restaurant for more than a decade.
Here's a bonus tip from USA WEEKEND:
Define your garden space. For beginners, creating a confined garden with a wood frame, aka a “raised bed” garden, allows you to maintain good soil and keep weeds at bay, among other benefits. Raised beds are usually elevated about six inches off the ground, and should be framed with wood that has not been treated. Mike Weeks of Fifth Season Gardening in Asheville, N.C., recommends locust beam or cedar frames.
A raised bed allows the soil to warm up faster after a long winter, and therefore lets you start planting sooner.
“Raised beds just tend to look neat,” says Susan Littlefield, horticultural editor for the National Gardening Association, “which may be a benefit if you are putting your garden in the front yard.”
Meatless Monday: “Go Green” for St. Patrick's Day without a drop of dye in your beer. This dip is made with fresh soy beans, or edamame. Enjoy it alongside corned beef, or as snack as you watch your favorite team during the March Madness tournaments. Get the recipe at dailyherald.com/entlife/food.
• Contact Food Editor Deborah Pankey at food@dailyherald.com or (847) 427-4524.