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’Tis the season to celebrate. In days gone by,
exotic specialties from far away were eagerly anticipated once-a-year
treats and highlights of holiday meals. Children were thrilled to get a
single orange in their Christmas stockings. Wooden barrels packed with
oysters layered carefully with ice were shipped by rail to the Midwest for
holiday feasting. My grandmother used to talk about the outrageously
expensive canned white asparagus from Germany that her mother served for
Christmas dinner. Such things have now become commonplace (well, maybe
not that German canned white asparagus). Oranges are available year-round,
as are oysters and other seafood. Exotic produce and other ingredients from
around the world are routinely available in our grocery stores. What are
really special and unusual these days are foods that are produced or made
locally. Why not make them part of your holiday celebrations — both
in your own feasts and as unique gifts?
The following is a listing of some local specialties
available this holiday. Some I’ve known about for years; others I
only found while researching this article. This is undoubtedly not a
comprehensive list. One discovery led to another, and because of time and
space requirements I finally had to quit. I’m sure there are lots
more out there, though, and if you know any I’d love to hear from
you.
Prairie Fruits Farm goat cheeses. Located just outside Urbana, Prairie Fruits Farm is producing
wonderfully sophisticated fresh and aged chèvres. Prairie Fruits cheeses are offered in gourmet shops and
fine restaurants in Chicago. They’re also getting attention in
national food magazines, most recently the November issue of Food & Wine. They can be
purchased locally at Urbana’s Market in the Square or shipped to your
home. Visit the Web site, www.prairiefruits.com, or call 217-643-2314 for
more information. Incidentally, the Market in the Square is considered
by many (including me) one of the best farmers’ market in Illinois
— even including those in Chicago. It’s moved inside
Urbana’s Lincoln Square and will be held every Saturday morning
through December.
Ropp Jersey cheese. The
Ropp family has been farming in Normal since 1859. In November 2006 the
Ropps opened a cheesemaking facility on the family farm. The Ropp dairy
cows are all Jerseys, a small, gentle breed known for especially flavorful,
rich milk. Muenster, brick, Cheddar, and numerous flavored cheeses —
more than 40 varieties in all — are made on the farm. A selection of
Ropp cheeses is available at Food Fantasies (1512 W. Wabash, 217-793-8009);
the full range can be purchased online at www.roppcheese.com, at the
Ropps’ farm store, or by calling 309-452-3641.
Greenthoughts Garden. Greenthoughts
products aren’t actually meant to be eaten, but because owner Amy
Andrews grows her own herbs — some even “wild-crafted”
— in Virden and concocts her wonderful soaps, skin and lip balms, pet
products, hair-care preparations, and bath and body oils by hand, using
methods closely akin in many cases to cooking, it’s appropriate to
include them. Limited selections of Greenthoughts products are available at
several Springfield-area locations, including Food Fantasies, Lincoln
Memorial Garden, and the Apple Barn. Andrews offers a wide selection,
including molded soaps in festive shapes, online at www.greenthoughts.com,
or you can call 217-965-4754.
Give the promise of spring. Lincoln
Memorial Garden (2301 E. Lakeshore Dr., 217-529-1111) has a few small
bottles of last year’s maple syrup available. If you or someone on
your shopping list has a sugar maple, consider a gift of taps (called
spiles) and instructions for making maple syrup (perhaps accompanied by one
of those bottles of syrup. A single tree can provide enough sap to make a
year’s supply of syrup for a family. LMG staffers are happy to help
determine how many spiles you need and provide other necessary information.
Making maple syrup is a fun, satisfying, and educational activity for
children and grown-ups alike. Hill Street Gardens (217-299-4578) has some of the
most beautiful produce at the Old Capitol Farmers’ Market. Gift
certificates are available that can be used to experience the earliest spring produce, weeks
before the official market opening.
Apple Barn. In
addition to apples, freshly made cider, house-made baked goods, and fudge
in many flavors, the Apple Barn has the widest range of local products
I’ve found in one place: Pasta by Sue, black popcorn, salsa,
preserves and pickles, and more. Amish noodles and local honey are
available here, as well as at Humphrey’s Market (1821 S. 15th St.,
217-544-7445).
Kathy’s Kitchen. Many
(though not all) of the pickles and preserves at the Apple Barn are made by
Kathy’s Kitchen in Virginia, Ill. (217-452-3035). The 15-year old
business uses locally grown fruits and vegetables whenever possible in
their more than 100 varieties. Kathy’s Kitchen products are widely
available throughout central Illinois, including Humphrey’s and
Schnucks, but it’s possible to order them by mail; owner Kathy Keylor
says that many people have the products sent as gifts.
The Christmas specialties at Angela’s Taste of Italy (1535
S. MacArthur Blvd., 217-787-7922) were the topic of my Dec. 6, 2006 column, and they’re
back again this year.
Spice up the season with
chile products from Darn Hot Peppers, located in Cobden and featured in my
Sept. 13 column. In addition to typical products such as dried chiles and
powders, the Jimenez family sells addictively delicious and unusual
sweet/hot concoctions such as Apricot Ambrosia Spread (containing
habañeros) and Orange Jalapeño Jam made from homegrown
peppers. Food Fantasies carries some Darn Hot products; gift boxes and the
full line can be ordered online at www.darnhotpeppers.com or by calling
618-893-1443.
Incredibly Delicious. The Christmas specialties are just as incredibly delicious as the
bakery’s artisanal breads, croissants, and desserts. Bûche de Noël, the
traditional French Yule-log cake; handmade Stollen; gingerbread-man kits; and chocolate-peppermint mousse
cake are just a few of the holiday offerings. (925 S. Seventh St.,
217-528-8548, www.incrediblydelicious.com)
Getting into the spirit of the season. Illinois wines are available at most area wine shops.
Until recently, serious oenophiles haven’t been enthusiastic about
most Illinois wines, which tend toward the sweet side, but that’s
beginning to change. My daughter Ashley, wine consultant at It’s All
About Wine (1305 Wabash, 217-546-9463, www.itsallaboutwine.net), recently
tasted some vintages from the Fox Valley Winery, in Oswego, that she liked
very much. Illinois breweries Goose Island and Two Brothers offer a variety
of locally available artisanally crafted suds. CoCo Pies. I
haven’t had the chance to taste one of Connie Anderson
DiCenso’s made-in-Springfield creations, but after talking with her
I’m confident that they’re good. I was impressed by the quality
ingredients she uses and especially with her crust recipe. A good piecrust
is the basis of any good pie, and admittedly I’m a bit of a fanatic
on the subject (as those who have taken my “Demystifying Pie”
cooking classes can attest). More than 14 varieties are available, from
apple and cherry crunch to chocolate pecan, sour lemon, and peppermint
cream. CoCo Pies can be delivered locally or shipped anywhere;
they’re baked, then flash-frozen and shipped in dry ice. DiCenso even
offers a pie-of-the-month club: A freshly baked pie is delivered on the
first Thursday of every month. For more information or to place an order,
call 217-553-4005 or go to the Web site, www.cocopies.com.
Contact Julianne at realcuisine@insightbb.com.
This article appears in Dec 6-12, 2007.
